A quick version from Nigella Lawson’s ” Nigella Express”. She uses croutons rather than potatoes for speed.
Salad Nicoise (2)
Reply
Blog Archives
Bacon and Chive Cornbread (8)
This cornbread is best served still warm from the oven, with or without butter dribbling over it, but also good cold. It can be served as a simple lunch, or with soup, and makes a great base for a chicken stuffing. As an alternative to the bacon , or to complement, you can jazz it up with a selection from chopped sun dried tomatoes, spring onions, parma ham, cubes of Cheddar or Parmesan , chilli and herbs if wished . This is from ” Sophie Grigson’s Country Kitchen”.
Duck, Olive and Orange Salad (6)
A simple and succulent salad from ” Cook at Home with Peter Gordon” .
Sausage Carbonara (4)
Another quick and delicious pasta dish from ” Jamie’s Italy” by Jamie Oliver.
Spaghetti with Prawns and Rocket (4)
A great combination for pasta from ” Jamie’s Italy” by Jamie Oliver.
Cornbread with Feta (10)
This version of cornbread is from Yotam Ottolenghi.
Orecchiette with Green Pea Pesto (4)
This is from ” The Five O’clock Apron” , the first book by Bristol based chef and food writer Claire Thomson. With this book her aim was ” to inspire parents stuck in a teatime rut” by ” preparing healthy fun and flavoursome food”. This recipe certainly hits the spot.
Penne with Broccoli and Green Olives (4-6)
Purple Sprouting Broccoli is probably my favourite vegetable and i buy it almost daily from my local greengrocers when it is in season. The best i have ever had came from a stall at Stoke Newington Farmers Market in London, and is definitely one of the things I miss about not living there so far. I have tried to grow it on my allotment but without much success so far. This is from ” River Cafe Cook Book Two”.
Sausages with Potatoes and Tomatoes (6)
A Sicilian recipe from Diana Henry.
Spicy Mussel Soup (6)
This mussel soup from Puglia is typical of the southern Italian style of cooking and is a favourite from ” The River Cafe Cook Book”.
White Mussel Soup (6)
A soup from the Ligurian coast of Italy which can be found in ” The River Cafe Cook Book” by Rose Gray and Ruth Rogers. Unusually for an Italian fish soup it contains no tomatoes.
Courgette and Tomato Trifolati (4)
Vegetables ” Trifolati” is a way of slicing and cooking with garlic, olive oil and parsley. Other ingredients such as wine, chillies or tomatoes are sometimes added. This is from ” River Cafe Two Easy”.
Sea Bass with Potatoes and Tomato (4)
An easy recipe from ” River Cafe Two Easy” by Rose Gray and Ruth Rogers.
Taglierini with Clams and Courgettes (4)
This weekend I am working my way through posting all the remaining River Cafe recipes I have enjoyed over the years so far. Here is another one from ” River Cafe Two Easy” by Rose Grey and Ruth Rogers. Looking through this cookbook i can see several more vegetarian pasta dishes i must try soon so look out for these.
Ditaloni with Mussels and White Wine (4)
This is another seafood pasta recipe from “River Cafe Two Easy” by Rose Gray and Ruth Rogers. You can use other short pasta if you cannot find Ditaloni.