Sue's Recipes and Other Stories

Recipes, Travel and other Titbits

Spiced Crab Mac ‘n’ Cheese (2)

A most delicious version of macaroni cheese from Diana Henry. It makes a little crabmeat go a long way, and will become my go to version of this dish.

Root Vegetables as Fritters and Slaw (4)

Another recipe from ” Home Cookery Year” by Claire Thomson. It is very good serve with some vegetarian or meat sausages.

Potato and Green Bean Salad (4)

An easy salad from Claire Thomson.

Prawns on Pumpernickel Toast (2-4)

An iconic dish from ” The Little Swedish Kitchen” by Rachel Khoo.

Gravlax Poke Bowl (4)

A vibrant bowl of food from ” The Little Swedish Kitchen” by Rachel Khoo.

Wild Mushroom, Spinach and Herb Galette (6-8)

A vegetarian recipe fit for a special occasion from Diana Henry.

Jersey Royals with Asparagus, Leeks and Sauce Gribiche (4)

A lovely supper for spring from Diana Henry.

Cod, Smoked Haddock and Romanesco Bake (4)

A recipe from ” The Borough Market Cookbook” by Ed Smith. You can replace the romanesco with other broccoli when its not in season .

Chicken Rye Schnitzel (4)

A quick dinner from ” A BIrd in the Hand” by Diana Henry

Salmon Fillets with Sauce Messine (4)

This classic sauce can also be served with whole baked salmon or roast chicken. The recipe is from Diana Henry’s ” Cook Simple”.

Pear, Roquefort and Walnut Salad (2)

A French bistro classic from ” Cook Simple” by Diana Henry. You can replace the walnuts with hazelnuts and the Roquefort with Cashel Blue or Gorgonzola.

Salade Gavrocharde (4)

A French salad from Parisian bistro ” Le Petit Gavroche” . I found the recipe in ” Cook Simple” by Diana Henry. For a variation you can add 150g sauteed bacon lardons and top each serving with a poached egg.

Toad with Leeks and Cheese (4)

A very good version of toad in the hole from Diana Henry.

Fish and Chip Pie (4)

A new recipe from Claire Thomson

Black Bean and Beetroot Burgers (4)

These vegetarian burgers from Claire Thompson are very good, though you do have to be careful they don’t break up when you are frying them. They benefit from an extended period to firm up in the fridge. Serve with your choice of sour cream, mayonnaise, aïoli, pickles (, lettuce leaves, goat’s cheese or feta. On rye bread or in a brioche roll ….