Rosolli is a Finnish root vegetable salad traditionally served at Christmas. What I enjoy most about it is the satisfying mixture of textures, from soft potato to the crunch of gherkin.
Crème fraiche and vinegar bring a sharpness to the dressing, balancing out the natural sweetness of the beets and carrots.
In January my friend Margaret sent me a copy of the gorgeous “A Taste of Haida Gwaii” by the Canadian writer Susan Musgrave.
This wonderful collection of stories, recipes and photographs documents Musgrave’s life in the islands, where she is proprietor of The Copper Beach bed and breakfast. Continue reading
Along with pumpkin soup, roasted pumpkin seeds are a Halloween night staple. As soon as we’ve scooped out the pumpkins for the jack-o-lanterns, I get digging through the slippery pumpkin innards to collect the seeds.
Tossed with oil and seasoning then roasted in the oven, pumpkin seeds are great to snack on while carving the jack-o-lantern. They are also almost certainly the healthiest thing the kids will eat all day. Continue reading
“I’m sorry I called you worthy, tabbouleh, I was just infatuated with kisir…”
Now that I’m working more hours at the office, tabbouleh is becoming a weekly staple around here. I’ve been putting it in packed lunches with olives, cucumber slices and maybe a piece of feta on the side.
It’s also featuring in serve-yourself, mezze-style dinners on evenings where conflicting schedules prevent us sitting down together for a family meal.
Measurements aren’t that important with tabbouleh – I like mine to have roughly equal amounts of bulghur wheat and chopped herbs, but have eaten versions that were 90% herbs – find a balance that works for you.
Avoid the possibility of worthiness by seasoning generously (and seasoning again to brighten it up before serving if made in advance.)
Having made many a bean salad over the years, I’ve pretty much settled on this version.
I love the combination of smoked paprika, honey and vinegar in the dressing, which elevates the prosaic bean salad to unlikely heights. Continue reading
A simple salad of grilled peppers is the traditional accompaniment Portuguese grilled sardines. While some recipes dress the salad with red wine vinegar, I prefer to allow the flavour of the vegetables to come through.
The peppers and onion can either be grilled on the barbeque, or roasted on a baking sheet in a hot oven. If you make grilled pepper salad in advance, be sure serve it at room temperature (or even warm) to bring out the flavours. Continue reading
I served this simple Croatian cucumber salad to accompany the prawns alla busara we had for dinner last night. The recipe seemed so simple, I hadn’t intended to post it.
But it was so crisp, cool and refreshing that I changed my mind. Continue reading