This is from Claire Thomson’s “The Five O’clock Apron” . Serve with a green salad dressed with red wine vinegar and olive oil.
A quick and easy recipe from ” Delia’s How to Cook; Book Two” to be served with rice or salad, or both.
A Bengali recipe from Madhur Jaffrey’s “Flavours of India”.
A recipe for prawns in a thin curry sauce from Madhur Jaffrey’s ” Indian Cookery”. Serve with some plain basmati rice and perhaps cauliflower with potates.
Now I have discovered how easy it is to make a posset there is no stopping me! This version is from Claire Thomson’s ” New Kitchen Basics” which i am gradually cooking my way through as the recipes are so good.
A favourite recipe from Rosemary Barron’s ” Flavours of Greece”.
A chunky winter soup from Peter Gordon’s ” The Sugar Club Cookbook”. Serve with crusty bread.
This version of Cauliflower cheese soup is from Nigel Slater’s ” Real Food”.
A quick version of Greek beans from Jill Dupleix’s ” Good Cooking”.
An unforgettable Greek way with potatoes from Nigel Slater’s ” Real Good Food”.
I made this healthy and delicious soup during my week of cooking recipes from France. Traditionally three types of fresh white beans would be used along with the other vegetables. This recipe from Patricia Lousada uses dried haricot beans, but I substituted a tin of cannellini beans which was fine if not authentic. I also substituted Butternut squash for the broad beans and made the pistou using wild garlic leaves rather than basil. I think it is even better the next day.
This recipe from ” Casa Moro” goes very well with grilled or baked fish, accompanied by a lemony home made alioli or mayonnaise on the side. It would also go well with fried eggs.
A recipe for Black Beans with Rice from Moro which goes very well with roast duck.
A classic Spanish recipe from Moro. If you are using fresh peas you can add the pods to the stock for extra flavour.
This is traditionally served at Christmas in Spain. If preferred you can replace the larger tomatoes with 12-18 halved cherry tomatoes.