Souffle without the height from Claire Thomson’s ” Home Cookery Year”.Serve with a green salad dressed in a good vinaigrette.
My friend Angela pointed me to this vegetarian traybake with a crunchy Feta topping from Rukmini Iyer’s ” The Green Roasting Tin”. It may not look much in the picture i took but i can assure you it was quite delicious.
A recipe from the Phillipines which i found in Madhur Jaffrey’s “Far Eastern Cookery”.
A vegetable packed recipe from The Mall Deli in Clifton, Bristol which i found in ” The Bristol and Bath Cookbook”.
A north Indian dish from Madhur Jaffrey’s “A Taste of India”.
A Korean recipe from Madhur Jaffrey’s ” Far Eastern Cookery”.
Here is another recipe for potatoes from Claire Thomson’s ” New Kitchen Basics”. The potatoes cook in the liquid soaking up the juices and turning soft and flavoursome. Any remaining oil should be spooned over the potatoes before serving.
Here’s an old favourite from ” Madhur Jaffrey’s Indian Cookery”. Serve as a side dish.
My friend Angela introduced me to this colourful and healthy all in one daal from Rukmini Iyer’s ” The Green Roasting Tin”. It was so good i had to cook it myself a few days later, omitting the cashews and serving with sausages. But it is also very good on its own, served with naan or rice. I was a bit doubtful that the lentils would cook properly in the oven, but they were perfect.
A Vietnamese recipe from Madhur Jaffrey’s “Ultimate Curry Bible”.
A simple but relatively mild vindaloo from Goa that is best served with plain rice. The recipe is from Madhur Jaffrey’s “Ultimate Curry Bible”.
Scrambled Eggs, Spanish style from ” The Food and Wines of Spain” by Penelope Casas.
Last nights supper was this easy curry from ” New Kitchen Basics” by Claire Thomson. She suggests serving with plain rice or Indian flatbreads, but i substituted couscous and that worked well. Either way accompany with some Indian chutney and/or pickles if you have them.
Another favourite recipe from Rukmini Iyer’s ” The Green Roasting Tin”. She describes it as a cross between a dauphinoise and a tartiflette so comfort food for when you are forgetting the calories. You can use Gruyere instead of Reblochon.