Peaches and basil both say “summer” to me – and in this peach-basil sorbet they can say it together…
I made this sorbet with those little flat white peaches that have been appearing in the shops the last few years. The lovely rosy colour was a pleasant surprise – the result of leaving the skins on the peaches when I puréed them. Continue reading
Once exotic, hummus is now a grocery store staple. It is also now considered children’s fare (at least in the UK), along with fish fingers, chipolatas, and those mini Babybel cheeses. Both my girls adore sandwiches filled with hummus and sliced black olives.
Other vegetables are getting in on the hummus act. Butternut squash, red pepper, spinach and beet hummus are all a thing. Call me old fashioned, but if it doesn’t contain chickpeas and tahini, it’s not hummus – it’s a dip. Continue reading
Strawberry shortcake is America’s take on the quintessentially British scones with cream and jam. Fresher, looser, less “proper”, and somehow more bountiful – for me, strawberry shortcake wins hands down. Continue reading
A dish of lemon risotto with a heap of steamed asparagus is one of my favourite spring/summer meals. It also makes a great starter – in which case this recipe will feed four. Continue reading
In Canada a flapjack is another name for a pancake. Here in the UK, it’s a sort of baked oat square. Similar to a granola bar, a good flapjack is chewy and dense and sweet with golden syrup.
The first flapjack I tasted was not good – in fact, it was a huge disappointment. While it looked tempting enough in the sandwich shop with its generous coating of chocolate, it tasted of nothing but cheap oil and sugar, compacted itself into my molars and left a coating of grease on the roof of my mouth. I didn’t finish it – or buy another flapjack for a good ten years. Continue reading
Bruschetta al pomodoro is simplicity itself – so why write a post about it?
Two reasons:
“I told you once, I told you twice, all seasons of the year are nice for eating chicken soup with rice!” Maurice Sendak
From the moment I first read Maurice Sendak’s Chicken Soup With Rice to Nova, she was after me to make it for her supper.
More often than not, I opted for this Asian-inspired version, that uses the cooking liquid left after making crystal chicken. Continue reading
I’ve been making this classic Chinese dish for years – sometimes using prawns instead of chicken, or a veggie version with just tofu and mushrooms – and it’s always delicious. Continue reading
There are a lot of strong opinions about what makes a great martini. Personally, I’m pretty flexible. I’ve enjoyed them with gin and vodka – dry, wet or dirty. I’m happy with olives, lemon peel or a cocktail onion (though actually I think that’s a Gibson).
Two essentials for me: A great martini must be icy cold. And it must achieve a satisfying balance between its elements. Otherwise, it’s just a cold glass of gin…
I’m in the happy position of having two good friends who make great martinis. As Scott is visiting from Canada this week, I’m featuring his version here (with permission). Continue reading
Healthy without being worthy, quick to throw together, spinach salad makes a great supper on a warm evening.
For a veggie version, omit the bacon or replace it with thinly sliced cauliflower florets. Continue reading
Move over lemon ice cream… there’s a new kid in town.
I made this chocolate-raspberry ice cream for the first time other day. It certainly won’t be the last – all four of us were completely wowed by it.
The recipe couldn’t have been easier. Four basic ingredients – cream, chocolate, sugar, raspberries. And being a Philadelphia-style ice cream, there was no messing about with egg yolks and custard. Continue reading
Salsa verde (or “green sauce”) is the most wonderful Italian concoction. It goes particularly well with fish, and with some new potatoes and steamed green beans alongside makes a great weekday supper. Continue reading
At some point in my childhood, the responsibility for cooking the family meals shifted from my mum to my dad. I don’t remember what brought on this change – I’m not sure that I ever knew.
Before that point, I can recall him making only two things – the occasional roast dinner and his delicious sourdough bread. Once he became the main cook, Dad brought a typically structured approach to feeding the family. Continue reading
The distinctive taste of Angostura bitters sets this Antiguan pineapple bread apart from the other quick breads and loaf cakes I make.
I’m sure it would work nicely with vanilla as well, but given the last bottle of Angostura bitters I finished was “by appointment to his majesty King George VI” I’m very happy to stick to the original recipe. Continue reading
Champ – mashed potatoes with spring onions – is the most comforting of comfort foods. Apparently, it’s still sometimes served as a main dish in Northern Ireland, which would work for me…
We were introduced to pasta alle zucchini by our lovely Roman friend Mariella. She was a bit dismissive when she served it for dinner one evening, describing it as simple family fare, but we found zucchini and egg to be a winning combination. Continue reading
This is one of the simplest, tastiest and useful ways to cook chicken that I know. Crystal chicken is a meal in its own right, or perfect for adding to salads, sandwiches, stirfries and other dishes. I also make an Asian-flavoured chicken rice soup from the cooking liquid. Continue reading
Where have you been all my life, aloo achaar? Waiting quietly on page 50 of my well-worn copy of Madhur Jaffrey’s World of the East Vegetarian Cooking, that’s where. I must have flipped past you a hundred times on my way to the very spicy delicious chickpeas or diced potatoes with spinach recipe. Continue reading
Rhubarb crumble ice cream is an inspired idea – tart rhubarb, silky sweet cream, nuggets of cakey crumble. It’s not the most visually seductive of ice creams, at least when made with the chunky green stalks of rhubarb from my garden patch. None of that delicate pink forced rhubarb for us.
Lentils and smoked salmon make this a most satisfying main course salad. Easy to pull together on a weeknight, especially if you happen to have cooked lentils hanging about, as we often do. Continue reading
Pondering how to use up the remains of a jar of mint sauce that had been hanging about the fridge for too long, I hit upon the idea of making a batch of lamb and pea samosas.
Although I’ve made them for years, I still haven’t settled on a method for making samosas. Sometimes I buy frozen samosa wrappers from the Indian grocers. I’ve also had a go at making my own pastry (not a notable success).
Piyaz is a traditional Turkish bean and onion salad, typically garnished with slices of tomato and hardboiled egg. The recipe varies from region to region – in Antalya they add tahini to the dressing, which gives it a pleasing mellowness. Continue reading
Frangipane is such a beautiful word, conjuring up images of sugar and spice, flowers and French patisserie. These tasty little numbers with their moreish almond filling, tart slick of raspberry jam and flaky crisp pastry are as delicious to eat as the name suggests.
Cari ga, or Vietnamese chicken curry, is almost a chicken stew. With its familiar vegetable trio of carrot, potato and onion, it’s hearty enough to serve on its own, with maybe a hunk of baguette to soak up the sauce. Continue reading
Orecchiete means “little ears” in Italian, which gave Lyra a bit of a scare. “Are they really made from ears?” she asked – knowing it’s just about possible I would serve her a bowl of ears in the interest of reproducing some authentic regional dish.
I could see her trying to work out which poor animal’s ears they could possibly be before I set her mind at ease. Continue reading
Last November in Hong Kong we ate the most delicious stir-fried green beans one evening. Finding ourselves without dinner reservations on Saturday night, we were turned away from several places before finally landing a table in one of the many restaurants in the iSquare building on Nathan Road.
The love affair with zahatar continues around here. Is there nothing that isn’t improved by a generous sprinkling of this marvellous stuff?
This salad combines toothsome pearl barley with roasted vegetables and a creamy yogurt dressing. Essentially a cooked salad, it is freshened with peashoots and parsley. Continue reading
May is the start of strawberry season in the UK, and strawberries are going to feature large around here in the weeks ahead: strawberries on our cereal and in our smoothies, strawberry tops in our water, strawberry shortcake, strawberry ice cream, and Eton mess. Continue reading
While I’ve always found tabbouleh ever so slightly worthy, with kisir it was love at first bite. This Turkish bulghur wheat salad is a much more exciting number – from its vibrant orange colour to its fiery chilli kick. Continue reading
I can’t recall where I found this recipe for Balinese chicken skewers, and never having been to Bali I can’t vouch for its authenticity. But I can confirm that it’s dead easy, extremely tasty, and a great hit with the girls. Lyra has already requested it for her birthday dinner (next March). Continue reading
Szechuan celery with beef has become a family standby. As a lapsed vegetarian, I’m drawn to recipes where meat plays a supporting roles, and the celery is definitely the star here.
While there’s a bit of faffing around up front – peeling and blanching the celery, mainly – it comes together very quickly after that. Continue reading
Mini meringues are a great favourite with the girls – both making and eating them. For years it was deemed necessary to dye these mini meringues pink, but we’re finally moving past the “all things pink” phase. Continue reading
A great bowl of ramen noodles is a wonderful thing. Hot, cheap, filling and reasonably quick to throw together – unless your culinary ambitions stretch to making your own ramen noodles, like the amazing Migrant Chef has done. (I am in awe of this achievement…) Continue reading
Neither a risotto nor a soup, risi e bisi is one of the most comforting bowls of food imaginable. With so few ingredients, quality shows through. It’s wonderful with fresh peas and the pods used to flavour the stock.
Of Venetian origin, risi e bisi is traditionally served on April 25, St Mark’s Day, when the first fresh peas become available. In fact, Marcella Hazan says it should only be called risi e bisi when made with fresh peas. We’re not such sticklers around here, and I’ve been making this dish long before I heard of her. Continue reading
Frozen banana “ice cream” is a little bit of culinary magic – just sixty seconds in a food processor to transform frozen slices of banana into a smooth, silky dessert.
I first discovered it in David Cohlmeyer’s The Vegetarian Chef in my student days, and have been happily whipping up batches of the stuff ever since. Continue reading
“Andrea has made… steamed Japanese rice, a store-bought smoked mackerel fillet, and steamed broccoli, garnished with strips of nori and a sprinkling of sesame seeds,” Nova drawled in wicked imitation of India Fisher, as we settled with our rice bowls in front of the telly to watch Masterchef.
I get this kind of thing a lot: “You’ve let yourself down on the presentation again, I’m afraid”, or “for me, the elements don’t combine into a single dish” or occasionally “this cherry sorbet is a lovely, lovely thing.”
I’ve made this curry a few times now, as it proved popular with both girls. I like the way the flavours and textures remain distinct – the soft sweetness of cauliflower, fresh pop of peas and crunch of cashews make for a very satisfying dish. Continue reading
These pear and ginger oat puddings are a cross between a fruit crumble and a flapjack. They are quick to assemble, take only fifteen minutes to cook, and are so light and healthy tasting that I’m tempted to make them for breakfast. Continue reading
Kabuli pilau is my first foray into Afghan cuisine. Considered Afghanistan’s national dish, Kabuli pilau is usually made with lamb, though I also found recipes that used chicken as well as meat-free versions. Continue reading
Parsnips don’t feature very often in Indian recipes – but they should. Their sweetness works really well with curry spices, and adding chunks of parsnip to red lentil dhal provides an interesting contrast in texture. Continue reading
Ten More Bites 