Tag Archives: parmesan

Spaghetti al limone

27 Apr

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.

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Fennel and mixed leaf salad

16 Mar

Fennel and mixed leaf salad

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

Root vegetable crumble

7 Mar

Root vegetable crumble

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

Light Caesar salad

5 Jan

caesar-salad

This is the light version of the Caesar salad I grew up eating. I’ve swapped Greek yogurt for the raw egg and much of the olive oil.

The better the ingredients, the better the salad. Good oil, good Parmesan, and good bread to make the croutons rather than buying a packet.

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Pasta alle zucchini

6 Jun

zucchini-egg-pasta

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

Lentil and smoked salmon salad

28 May

Smoked salmon and lentil salad

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

Orecchiete with broccoli

16 May

Orecchiete with broccoli and anchovies

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