Tag Archives: vegetarian

Trifle

22 Dec

I make trifle only once a year – over the Christmas holiday, when a big creamy, custardy, boozy bowl of indulgence seems like just what Santa ordered…;-)

This is a very different trifle to my Grandma Ivy’s, which calls for red and green jello, candied fruit and optional coconut macaroons(!).

(If I’m to realise my ambition of cooking every family recipe in Fern’s Food, I’ll have to give it a go some Christmas, but we’re keeping it classic this year.) Continue reading

Endive, pear, walnut and blue cheese salad

19 Dec

Endive, pear, walnut and blue cheese salad

This is one of my favourite winter salads, especially at this time of year.

Fresh and light without being worthy, endive, pear, walnut and blue cheese salad is nice counterpoint to the the rich food we’ve  been indulging in.

It’s also delicious, with each ingredient bringing something to the party. Continue reading

Onion-tahini sauce

31 Oct

Onion tahini sauce is a legacy of my student days, when I would make this dish most weeks.

And not just because it was dirt cheap. The tahini, cumin and soy sauce come together in an unexpectedly delicious, savoury, satisfying way, delivering a wallop of what I now know to be umami. Continue reading

Fake soufflé

13 Oct

Fake soufflé was one of mum’s dinner party staples in the 1970s, but I remember she found the name embarrassing.

As if she was cheating her guests by not providing a “real” soufflé instead of this light, fluffy, delicious concoction.

I think fake soufflé could do with a rebrand. Continue reading

Pita bread

1 Oct

pita bread

Despite doing a science degree at university (or maybe because of it), I find regular moments of magic in cooking.

Egg whites stiffening into peaks, eggs and oil transforming themselves into mayonnaise, sugar melting into caramel – these things bring me genuine, uncomplicated pleasure.

Watching pita breads blowing themselves up like little balloons through the glass door of the oven is another one.

Continue reading

Spinach and water chestnut dip

27 Sep

spinach and water chestnut dip

Spinach and water chestnut dip was all the rage in the 1970s, and I adored it.

An unlikely cast of ingredients – spinach, water chestnuts, powdered soup mix and mayonnaise – come together in the most silky, savoury, crunchy way imaginable.

As I remember, it was usually served in a hollowed out bread loaf, surrounded by chunks of bread for dipping. Continue reading

Lotus salad

17 Sep

Lotus salad

Years ago, my cousin part-owned a funky café-gallery called The Whip, in what was then a pretty scruffy part of east Vancouver.

The first time I ate there, I ordered the intriguingly named lotus salad – baby spinach tossed with blue cheese, dried cranberries and sunflower seeds, drizzled in a blackberry vinaigrette.

It was love at first bite, and I’ve been making my own version ever since. Continue reading