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…;-)
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
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
On my work-from-home days, I often make a big bowl of steamed vegetables with cheese for lunch.
The idea for this dish came from some two-week, healthy-eating regime we followed years ago. Each day, you were presented with two choices of lunch – and whenever steamed vegetables with cheese was an option, I chose the other one.
Until the day I didn’t… and discovered that steamed vegetables with cheese is an immensely satisfying bowl of food. I’ve eaten it regularly ever since, with whatever vegetables are in season or on hand.
His clam chowder is as good as any I’ve ever had. The much-loved and lamented clam chowder that the BC Ferries used to serve wasn’t a patch on my dad’s version.
Herring under a fur coat – now there’s an original name for a salad… Chopped herring is buried beneath layers of vegetables and cooked egg, as snug and warm as if it were under a fur coat.
Having looked at a number of recipes online, I chose this version because it seemed relatively light, with just a thin spread of mayonnaise on top, instead of each layer.
Some people make a large mound of salad and decorate it (similar to salata de boeuf), while others create individual portions using ring molds. I liked the idea of making it in a glass bowl so you could see the layers. Kind of like a herring trifle…;-) Continue reading