Tag Archives: vegetarian

Roast squash and chickpea salad with tahini dressing

7 Feb

Roast squash and chickpea salad

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

Swiss roll

27 Jan

Swiss roll

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:

  1. Unless you whip eggs and sugar together until they have tripled in volume, your sponge will resemble an omelette in texture. (That one went straight in the bin.)
  2. Do not over-cook the sponge, or it will not roll without cracking. (I converted that one into a flat, mangled Victoria sponge.)
  3. Do not over-fill the sponge (or spread the filling too close to the edges) – all that extra filling just oozes out the end of the roll (and was dolloped on top when I sliced and served it.)

The fourth one worked like a charm…;-) Continue reading

Margo’s martini

25 Jan

Margo's martini

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

Lentil squash soup with turmeric and spicy onions

12 Jan

Lentil squash soup with turmeric

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

Romanesco apple pecan salad

31 Dec

Romanesco apple pecan salad

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

Eggnog ice cream

29 Dec

Eggnog ice cream

Given that eggnog has always tasted like rum-laced melted ice cream to me, I’m surprised it took me so long to hit on the idea of eggnog ice cream.

I made a batch a couple of days before Christmas as an alternative dessert for people who don’t like Christmas pudding.

It turns out I don’t know those kind of people… My guests like their Christmas pudding topped with both brandy butter and a goodly scoop of eggnog ice cream.

The pudding and ice cream combo is such a winner, that I think we’ll forgo the brandy butter altogether next year.

Continue reading

Date squares

19 Dec

date squares

Each December I faithfully reproduce the traditional family Christmas baking, and each year the ghost of Christmas past haunts my efforts.

The shortbread, cherry slice, butterscotch fudge and nanaimo bars are never as good as I remember them tasting in my childhood.

The only exception to this slightly depressing state of affairs are the date squares. Continue reading