An Anglo- Indian dish (which i could very happily eat for breakfast, lunch or supper) from Julie Sahni’s ” Introduction to Indian Cooking”.
Smoked Salmon Kedgeree with Dill (4)
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Blog Archives
Skate with Tartare Sauce (2)
This is from Delia Smith’s ” How to Cook: Book 2″.
Lemon Roast Chicken (4)
This is from ” Modern British Food” by Sybil Kapoor.
Apple Crumble (4)
This is Nigel Slater’s recipe from ” Tender Volume 2″. In this version the fruit is caramalized with the butter and sugar first to give a nice toffee flavour to the apples.
Halloumi with Carrots and Cannellini Beans (3-4)
A delicious and easy dish from Rukmini Iyer’s ” The Roasting Tin around the World”.
Kleftiko Potatoes (4)
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.
Chicken Kebabs with Gremolata (2)
A quick and easy recipe from ” Delia’s How to Cook; Book Two” to be served with rice or salad, or both.
Tagliatelle with Porcini and Sage (4)
This is from ” River Cafe Cook Book Easy” by Rose Grey and Ruth Rogers.
Tagliatelle with Brown Shrimp and Peas (4)
This is such a classic combination and I have cooked several versions. This is from ” River Cafe Two Easy” by Rose Gray and Ruth Rogers.
Chickpea Salad (4)
A spicy fresh salad from ” Moro:the Cookbook” by Sam and Sam Clark. Serve as part of a mezze or with meat or fish. You can replace the dried chickpeas with two rinsed and drained 400g cans if wished.
Cod with Tahini Sauce (4)
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.
Broad Bean Salata (4-6)
A seasonal recipe from Rosemary Barron’s ” Flavours of Greece”.
Vegetable Paella (4-6)
This is from ” The Foods and Wines of Spain” by Penelope Casas. If preparing for vegetarians you can just use vegetable stock rather than chicken stock, and for vegans omit the eggs. Serve with a salad and perhaps a light red wine.
Butternut and Cannellini Gratin (6)
Anna Jones is one of my favourite vegetarian food writers and this warming autumnal supper is from her second book ” A Modern Way to Cook”. If wished, you could also add some kale, stems removed, at the same time as the squash.
Monkfish, Costa Brava Style (4-6)
Monkfish used to be relatively cheap but is now more of a luxury to be saved for special occasions! This recipe is from ” The Food of Spain and Portugal” by Elizabeth Lambert Ortiz.