Another delicious recipe from Claire Thomson’s ” Home Cookery Year” which i have to admit i served topped with a fried egg.
A delicious starter from Ruth Watson’s ” The Really Helpful Cookbook”.
A favourite recipe for aubergines from ” Mediterranean Cookery” by Claudia Roden.
This is from Delia Smith’s ” How to Cook: Book 2″.
A favourite recipe for autumn from Delia Smith’s ” winter Collection”.
A delicious and light soup from ” Moro:the Cookbook” by Sam and Sam Clark.
Another lovely way to use courgettes from Nigella Lawson’s ” Nigellissima”.
Another lovely salad for hot summer days from Claire Thomson’s ” New Kitchen Basics”. Ideally it would be greener than pictured- i should have brought a bigger bunch of parsley! You should be searching through a sea of green for the bulghar and cauliflower.
An easy saute supper from ” Very Simple Food” by Jill Dupleix. Serve with rice, noodles or mash, or just a green salad.
I make this Salsa Verde to go with Courgette Frittata but it also goes well with grilled or steamed vegetables or on fresh or toasted bread. Vary the herbs according to what is in season, and adjust the tartness and flavourings to complement the dish you are serving it with. It is from ” The Green’s Cook Book” by Deborah Madison and Edward Espe Brown.
Another quick and delicious pasta dish from ” Jamie’s Italy” by Jamie Oliver.
This mussel soup from Puglia is typical of the southern Italian style of cooking and is a favourite from ” The River Cafe Cook Book”.
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.
A classic Lebanese recipe from ” Moro:the Cookbook” by Sam and Sam Clark. It can be served as part of a mezze or as a main course with some saffron rice and perhaps a chickpea salad. You can use any white fish- they suggest monkfish or sea bass as an alternative to cod.
This is from Ruth Watson’s ” Fat Girl Slim”, a book for those of us who want to watch our weight without “dieting”. She also suggests optional extras for when you have already shed those extra pounds. I like to make it using the New Covent Garden Souper Green Soup when this is available, but any carton of fresh vegetable soup will do. You can use any green vegetables or mushrooms in the soup, depending on what you have in the fridge. It’s great for those days when you want to eat a relatively healthy supper but don’t really want to cook.