Tag Archives: gluten-free

Red-red stew

8 Oct

red red

Red-red is a traditional Ghanaian bean stew that gets its name (and colour) from the tomatoes and palm oil used to prepare it.

The first red-red recipe I tried called for three types of chilli – fresh Scotch bonnet, chilli flakes, and chilli powder (plus additional minced chilli to garnish).

Despite cutting back significantly on the quantity of chilli (and omitting the chilli powder altogether), it was so blisteringly hot the girls were unable to eat it. Continue reading

Lobio

22 Sep

Lobio

Georgia is a country I would love to visit. A friend traveled there a few years ago, and came back raving about the scenery, the people, and the food and wine.

Until I get the opportunity to visit Georgia myself, my taste buds will have to do the traveling.

There’s a good local Georgian restaurant we visit occasionally in the winter months for their rib-sticking fare like hachapuri (cheese-filled flat bread), hearty soups and casseroles.

(I haven’t tried a Georgian dessert – we’re always too full to consider even sharing one.) Continue reading

Raspberry meringue roulade

18 Sep

Raspberry meringue roulade

I’ve seen recipes for meringue roulades over the years, but assumed they were well beyond my baking abilities. My efforts to produce a passable Swiss roll were hardly confidence building.

But finding myself with a quantity of egg whites that needed using, I decided to give it a go.

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Beet hummus

14 Sep

beetroot hummus

Hummus is a staple food in our house – I whizz up a batch nearly every week. While we never get bored of hummus, adding a roasted beet to the mix now and then makes a change.

I prefer to cook beets by wrapping them individually in tin foil and roasting in a hot oven until tender. Boiled or grated raw beet work fine too. Continue reading

Gypsy soup

10 Sep

gypsy soup

I’ve been making gypsy soup for many years. I have no idea why the Moosewood cookbook calls it “gypsy soup”, or what it means by “a spiced and delectable brew of Spanish and Dickensonian origins”.

Is it a reference to Linda Dickinson, one of the thirty-odd “Moosewood people” credited at the front? Or a  mis-spelling of “Dickensian”? (Though what this soup has to do with Victorian England, social commentary, or sentimentality is anyone’s guess.)

Perhaps it refers to the length of the ingredients list?

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Fruity bites

6 Sep

fruity bites

The girls head back to school this week. As well as uniform shopping, label sewing, and form filling, it also means stocking fridge and pantry with packed-lunch-friendly food.

First up in the biscuit box this autumn… fruity bites.

Healthy (if you overlook the condensed milk), nut-free (coconut is permitted in our school’s “nut-free” zone), and durable enough to withstand a bit of lunch box rough and tumble, fruity bites fit the bill.

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Waldorf salad

28 Aug

 

waldorf salad

I first learned of the existence of Waldorf salad from Fawlty Towers. Like Basil, I had no idea what it was:

Customer: “Could you make me a Waldorf salad?”
Basil: “Waldorf salad. I think we’re just out of Waldorfs.”

But by the end of the episode – unlike Basil – I was pretty clear on how to make one:

Customer: “No! No cheese! It’s celery, apples, walnuts, grapes!”
Basil: “Right!”
Customer: “In mayonnaise!”
Basil: “Right!”

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