Souffle without the height from Claire Thomson’s ” Home Cookery Year”.Serve with a green salad dressed in a good vinaigrette.
Cheats Cheese Souffle (4)
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Blog Archives
Smoked Salmon Kedgeree with Dill (4)
An Anglo- Indian dish (which i could very happily eat for breakfast, lunch or supper) from Julie Sahni’s ” Introduction to Indian Cooking”.
Pasta with Mushrooms and Fried Eggs (2)
A quick supper from the Languedoc region in France shared by Diana Henry.
Pastitsio (8-10)
A greek dish of pasta, meat, tomato and cheese . This version is from Corfu and can be found in Rick Stein’s ” Mediterranean Escapes”. Serve with a green salad, some crusty bread and a robust red wine if you do.
Blueberry Muffins ( makes 12)
This is from ” The Independent Cook” by Jeremy Round.
Flamiche (6)
A classic French dish from Picardy which i found in Claire Thomson’s latest book ” Home Cookery Year”. She makes it with a bread dough base rather than the traditional pastry crust and it works well.
Blackberry and Pear Cake (8)
A seasonal recipe from Sophie Grigson.
Goats Cheese and Vegetable Frittata (6)
A vegetable packed recipe from The Mall Deli in Clifton, Bristol which i found in ” The Bristol and Bath Cookbook”.
Egg and Cauliflower Curry (4)
A brilliant combination from ” Mowgli Street Food” by Nisha Katona. I serve this with some coconut rice, and think it would also work well alongside Dishoom Gunpowder Potatoes.
Lentil Salad (2)
This version is from Fay Maschler’s ” Eating In”.
Spanakopita (6-8)
A Greek classic from Felicity Cloake.
Breaded Beefsteak (4)
An old favourite from ” The Food and Wines of Spain” by Penelope Casas.
Omelette with Parsley and Basil (2)
A recipe from ” Italian Regional Cookery” by Valentina Harris.
Apple Cake
A quick and simple Italian apple cake from ” Twelve: A Tuscan Cookbook” by Tessa Kiros. Its best made on the day you want to eat it as it does not keep well. If you like you can add a couple of Tablespoons of Vin Santo or another liquer to the batter. Serve on its own or with fresh whipped cream.
Toad (4)
My favourite version of this english classic from Nigel Slater’s ” Real Food”. Serve with plenty of onion gravy.