Mujaddara is filling, tasty and cheap as chips.
It was staple fare in my student years – along with mushroom barley soup (that stuff lasts forever), ratatouille, and the enticingly-named “lentil shit”.
I’d make a big pot of mujaddara one meal, then reheat portions in a frying pan with a splash of water (no microwaves in those days…)
Continue reading
The blackberries are ripening early this year. I gathered two big bowlfuls this morning, plenty for a delicious blackberry-apple kuchen.
Potatoes and eggs are a winning combination, whether in potato salad, breakfast burritos, Spanish tortilla, or that British classic, egg & chips.
This potato and egg curry is further proof of concept.
Curtido is as far as it is possible to get from that innocuous, gloopy, overly sweet coleslaw that turns up uninvited on far too many restaurant plates.
There’s not a lick of mayonnaise for one thing. For another, this simple-looking cabbage and carrot salad really packs a punch. With only five ingredients, there’s little to soften the impact of that chilli powder. Continue reading
If Canada had a national cocktail, it would be the Bloody Caesar.
It was invented in 1969 by a Calgary restaurateur with the conviction that the flavours of clam and tomato could make a great drink. Unlikely as it sounds, he was right…;-) Continue reading
“When life gives you lemons, make lemonade.”
And when life takes away the cucumber you need to make Greek salad, make tomato, feta and olive galette?”
Not as catchy, but the principle is the same. Plus, it’s how this recipe came about…;-) Continue reading
Zaru soba – or cold soba noodles with dipping sauce – is one of my favourite hot weather lunches. During the summer, I often make a batch of dipping sauce in advance and have it chilled and ready in the fridge.
I prefer to cook the noodles fresh each time I want to eat them – but as long as you rinse them very well after cooking, they should be fine in the fridge for a day or two. Continue reading
Avocado-tuna boats are a longstanding lunchtime favourite around here.
The tuna filling is entirely flexible, varying with the contents of the fridge and preferences of my lunch companions.
Radish can stand in for celery, fresh tomatoes for sundried, green onion for red, sliced olives for capers…
Food dislikes are often arbitrary. Like many children, I held both spinach and feta cheese in low regard. But folded into a crackling jacket of phyllo pastry as spanakopita? I was all over those puppies. Continue reading
This is the potato salad I grew up eating. A sunshine-yellow mixture of potatoes and hard-boiled eggs, tangy with mustard and thick enough to spackle a wall.
The kind of potato salad that was served with a scoop and landed with a thud, compromising your precariously loaded paper plate. The potato salad of every barbeque, picnic and potluck dinner I ever attended. Continue reading
What I knew as fruit pizza growing up I recognise to be a pretty standard fruit tart.
Maybe it’s because the biscuit base was cooked in a pizza pan? The sweetened cream cheese we spread on top? Or the thinly sliced toppings (kiwi, grapes and berries rather than pepperoni, mushrooms and olives)?
We were relatively late to the Nutribullet party. But once I submitted to pester power and bought one, and we made up for lost time.
Nothing was safe from being blitzed into a drinkable state. Fresh and frozen fruit and vegetables, nuts, seeds, juice, avocados, oatmeal, ginger, yogurt, herbs, cold coffee, chickpeas, rice… they’ve all been taken for a spin.
Some combinations were a success; others left us gasping at their horribleness.
Eventually, I hit on a smoothie combination that works for me – spinach-pear-lime smoothie has become my go-to smoothie. I have it at least twice a week, and I haven’t tired of it yet…
I seldom make fried chicken. Not because I don’t like it (I do), and not for health reasons either. It’s the time it takes, the mess it makes (all that spattering oil)… The end result never seemed to justify the hassle.
But that was before I encountered Vietnamese fried chicken (or VFC as we now call it) at a music festival.
Maybe I was influenced by the band that was playing (Noah and the Whale), or the unexpected blessing of sunshine, or the mellow party atmosphere, but that chicken was just about the best thing I’d ever tasted.
The moist and flavourful meat, the growing kick of chilli heat, the coating that was more crackle than crumb. Fried chicken this good was definitely worth the hassle. Continue reading
This salad is a happy marriage of textures and flavours. Both the cauliflower and chickpeas are transformed by their time in the oven – the cauliflower becomes nutty in flavour, and the chickpeas acquire a wonderful crunch.
Then the yogurt-tahini dressing arrives to bless the union – and two distinctive, individual ingredients unite in salad harmony…;-) Continue reading
As a university student, spent a couple of summers working with a treeplanting crew in northern BC. Back-breaking piecework (we were paid 10 cents a tree), it involved dragging panniers of trees up a recently logged slope, stopping every couple of metres to stick a seedling in the ground.
Up before 6am after a lousy night’s sleep in a freezing tent, a bone-jarring ride in the back of a crummy, ten hours relentless physical labour, another tooth-rattling ride, a shower if you were lucky, dinner, and bed.
Ten – maybe fourteen days straight – before we got a day off to visit the nearest town. Lots of people didn’t last a week… Continue reading
In the excitement of last year’s Great British Bake-off, I rashly committed to baking all of the signature bakes.
Each week, I watched with growing dread to see what overambitious baking project I’d have to tackle next. I was fine with the drizzle cake, iced biscuits and Yorkshire pudding, and managed to turn out a passable chocolate babka.
But the thought of making Danish pastries from scratch stopped me in my tracks for months.
However, I’m nothing if not an “completer-finisher” (eventually)… Since the show ended, I’ve gone on to make lemon meringue pie and Swiss roll. And at long last… pork, chicken and cranberry pie.
Strictly speaking, I seem to recall the brief was individual meat pies, but it seemed simpler to make one large pie instead.
I’ll often throw together a quick cabbage salad to serve with a sandwich or jacket potato. When I have fresh dill on hand, this cabbage dill slaw is one of my favourites.
Cabbage and dill always play together nicely. And the mustard-honey dressing is a change from the sharp vinaigrettes and sweet, watery mayonnaises that spoil cabbage salad for some people.
Chocolate sugar cookies aren’t on the decadent, gooey, indulgent end of the chocolate spectrum. They’re simple, satisfying, and slightly old-fashioned.
Chocolate sugar cookies are firm with just a bit of give – the addition of baking powder giving them a subtle cakiness. Adam describes them as “chocolate pudding in a biscuit.”
Because they keep their shape so well, chocolate sugar cookies make excellent filled biscuits – or little ice cream sandwiches. Continue reading
I haven’t made kolokithopita in years. This satisfying combination of courgettes, feta cheese and phyllo pastry was a regular summer visitor when I used to grow courgettes – along with pasta alle zucchini and chocolate chip zucchini bread.
Last week my younger daughter announced that she was going vegetarian for a month. I’m very happy to support her with this ambition – we eat plenty of vegetarian meals already, and when I do cook meat it is seldom the main event, so it hasn’t made much difference to what I serve her for dinner. Continue reading
Eating well is important to me, and I’m happy to make time to cook our meals from scratch. But whatever I make, the final dish has to justify the investment of time and money.
Chocolate babka? Absolutely worth the (not inconsiderable) effort.
A salad I recently made that had me individually grilling a heap of mandolined courgette slices for half an hour while the shrieking smoke alarm provided a sound track that matched my ever-darkening mood? Not so much…
Strawberry-lemon sorbet scores off the charts on the effort to result ratio. Five minutes’ work for a hot-pink, ice-cold, sweet-tart sorbet you’d be happy to eat any day of the year.
And there’s something about blitzing up the whole lemon that is deeply satisfying to me. Continue reading
This salad of cucumber and red chilli tossed in a zingy-sweet dressing takes minutes to prepare.
I like to give it a little time in the fridge – half an hour is enough – for the cucumber to get cool and crisp, and the chilli heat to work its way into the dressing. Continue reading
Sometimes it’s hard to know where muffin leaves off and cupcake begins…
Is it the method – a brief stir with a wooden spoon, instead of using a food mixer? The nod towards “healthiness” – wholewheat flour, oil instead of butter, fruit instead of chocolate chips, going au naturel instead of sporting icing?
These carrot cake-muffins don’t do much to resolve the issue. Muffin by method and ingredients, the end result is so delicious it feels disingenuous to consider them a breakfast food.
And that’s before you add a generous spreading of the optional cream cheese icing..;-)
Moros y Cristianos is a Cuban dish of black beans (Moors) and white rice (Christians).
In some versions, the rice and beans are cooked together – resulting in visually unappealing (though tasty) gray rice. I prefer to keep the rice and beans separate until the last moment to maintain the contrast of colours.
I reheat leftover rice and beans separately while I cook the onion and peppers, then stir it all together just before serving. Dressed with a splash of vinegar or lime juice, and a dash of hot sauce it makes a very satisfying lunch. Continue reading
Simple enough to have on the table in fifteen minutes, fancy enough to serve to guests – spaghetti al limone is a great recipe to have up your sleeve.
Like most dishes with few ingredients, quality makes a difference here – use the good olive oil, and a nice piece of Parmesan.
Having made spaghetti al limone regularly for twenty years now, my version has evolved somewhat from the original River Café recipe, and uses considerably less olive oil and cheese.
Kimchi and cheese probably seems an odd combination to most people.
Even today, I doubt the average Korean family eats much cheese, and kimchi is hardly a store cupboard staple in Britain (though it certainly is in this British home).
But in this global world, these two unlikely ingredients have met and fallen in love. Kimcheeze anyone? Sorry…
In an attempt to raise the tone, I quote the famous gastronome Jean-Anthelme Brillat-Savarin:
The discovery of a new dish does more for the happiness of the human race than the discovery of a star.
Asian chicken noodle soup is less of a recipe than an idea.
When I find myself with a pot of chicken stock in the fridge (from making chicken tinga tacos, perhaps), one of my favourite things to do with it is to make what we call Asian chicken noodle soup.
Stock simmered with Asian aromatics is ladled over freshly cooked noodles, shredded chicken and thinly sliced vegetables, then garnished with fresh herbs. Continue reading
Hot cross buns – once an Easter-time treat – are available in the shops all year round.
I suppose it’s old-fashioned of me, but I prefer foods keep to their allotted place in the culinary calendar. Something special to enjoy at a particular time of the year – I don’t want mince pies in May, or hot cross buns in August.
The supermarket was selling four hot cross buns for less than a pound this week, so why go to the trouble of making them at home?
I haven’t really bought into the whole energy ball idea.
For starters, I’m anti-snacking – I’d much rather my family brought a good appetite to their meals.
Secondly, energy balls always seem to contain nuts, which rules them out for school lunches. In any case, they also seem to require storing in the fridge (or what, they melt?)
Thirdly, I’d rather eat the nuts, dates and whatever as they come, without first blitzing them into sticky mush. Continue reading
Easy to make, pretty to look at, tasty to eat – this dish could be called triple happiness beans.
I assume the “double” refers to the two types of bean involved – Chinese black beans and fresh green beans.
These are not the same black beans that feature in Mexican recipes like sweet potato and black bean tacos, but soybeans that have been dried and fermented with salt.
Pungent and intensely salty, Chinese black beans should be soaked before use to avoid overpowering the other ingredients.
Beef goulash is one of the first dishes I learned to cook on my own. The original recipe is from Seventeen magazine – that’s how long I have been making this dish…;-)
Traditional Cuban black bean soup is made with a ham hock, which is simmered along with the beans and removed before serving.
I prefer this vegetarian version, adding smoked paprika to give the soup an element of the ham’s smokiness. Anyway, for me it’s the vinegar that gives Cuban black bean soup its distinctive flavour.
This soup tastes even better the following day, and freezes well too. Continue reading
With its croutons and shavings of Parmesan, this simple salad is reminiscent of a Caesar, but the fennel takes it somewhere new.
It’s a much fresher affair, and one of my favourite lunches when I’m working from home.
I keep the dressing to a minimum so as not to overwhelm the tender salad leaves. Continue reading
I practically never buy Nutella – it’s not a good fit with my “processed-food-avoiding, cook-from-scratch” approach to feeding my family.
So having reluctantly agreed to buy a jar for the pancake breakfast following a special sleepover, I was keen to use up the rest before the girls started thinking of Nutella as a store-cupboard staple.
These coconut Nutella squares from the Hungry Mum website were just the ticket. Unfortunately, they were such a big hit with everyone, I can see myself buying Nutella specially in order to make them again.
Or I could have a go at making homemade Nutella…;-) Continue reading
Root vegetable crumble is one of my favourite things to make in the winter. While both girls are affronted by the very concept of a savoury crumble, I love it.
When divided into six ramekins, portions are definitely on the starter/lunch size. When I make root vegetable crumble for dinner, I serve it with lots of steamed vegetables or a big green salad. I’ve also made it in a shallow casserole dish. Continue reading
This roast squash and chickpea salad with tahini dressing is becoming a favourite winter lunch around ours.
It’s lovely served with the squash still warm from the oven, and keeps well in the fridge. I bring it back to room temperature before serving, and freshen up the seasoning. Continue reading
It took a few tries before I got the knack of making a Swiss roll, and could tick the next item on the Great British Bake-off signature bake list.
A few things I learned the hard way:
The fourth one worked like a charm…;-) Continue reading
With only two ingredients to worry about, you’d think it would be a straightforward matter for a bartender to make a decent martini.
But the number of crummy martinis I’ve been served over the years are proof that this isn’t the case.
Happily, we are in the fortunate position of having two good friends who are known for their skill with martini shaker. Continue reading
Kuku paka – Kenyan chicken and potato curry – is both simple and delicious. Mildly spiced and creamy, my girls both love it.
Unlike many curries, the chicken are cooked separately – which keeps the flavours and textures distinct– and folded into the coconut curry sauce just before serving.
(Which is similar to chicken tikka masala, now I think of it.) Continue reading
We usually observe the Italian tradition of eating lentils on New Year’s Day. Because of their resemblance to coins, lentils are thought to symbolise good fortune and prosperity. Worth a shot…;-)
Most often, I make Puy lentils simmered with carrots, onion and celery until soft, which I serve with sausages cooked under the grill. But sometimes I make lentil soup.
This lentil squash soup with turmeric is very different to my usual lemony red lentil soup. The addition of squash both softens and fortifies the slightly grainy texture of the lentils. Continue reading
This healthy, Christmas-y (not so often you use those two adjectives to describe a dish) romanesco apple pecan salad makes a refreshing change from turkey soup and turkey sandwiches at this point in the festivities.
And aside from steaming the romanesco, it takes only minutes to put together – another point in its favour.
I serve the dressing on the side – once it is mixed through the salad, the romanesco florets are less delightfully tree-like. If romanesco isn’t available, broccoli works too. Continue reading
Ten More Bites 