I only discovered how delicious and ” meaty” roast oyster mushrooms are when i started cooking from ” Mezcla” from Ixta Belfrage. Here’s a second recipe for them from her book.
A very good salad inspired by Szechuan cookery from ” Mezcla” by Ixta Belfrage. The crumpet croutons go well with many salads
A delicious recipe for pasta from ” Mezcla” by Ixta Belfrage. Make sure you prepare all the ingredients before you start cooking.
These are best served warm at breakfast , perhaps with frittata . The recipe is from ” Alice’s Cook Book” by Alice Hart.
This used to be my go to recipe for chicken fajitas and despite many years passing its still a favourite. It came from a BBC Good Food magazine but i have no idea who the author was. You can use raw prawns or beef instead of the chicken if you like.
A vegetarian noodle dish with Eastern European influences. Be patient when you are frying the onions- they need to be caramelised slowly so do not be tempted to rush them. My supermarket had no fresh egg noodles but they did have Lentil Protein Noodles and they worked well. Don’t be put of by the long list of ingredients- its quite easy to prepare. The recipe is from ” Mezcla” by Ixta Belfrage and is so good i will make it on repeat.
Comforting bowls of pasta with chestnuts and mushrooms . Use ready cooked vacuum packed or frozen chestnuts to save time and effort. The recipe is from Southern France and i found it in the excellent ” Simple” by Diana Henry. Its a winner.
A very good frittata from ” Notes from a Small Kitchen Island” by Debora Robertson. The bacon can be smoked or unsmoked depending on your preference.
A rich gravy which goes well with sausages, red meats, game or roasted root vegetables. Its from ” Tom’s Table” by Tom Kerridge.
Another recipe to tempt you to eat sprouts from ” Simple” by Yotam Ottolenghi.
A festive dish from ” Flavour” by Yotam Ottolenghi and Ixta Belfrage. You can prepare the shallots, garlic, chestnuts and grapes the day before and refrigerate overnight, but only cook the sprouts on the day you are serving the dish.
Its coming on Christmas They’re cutting down trees and Tis the season of Brussels Sprouts. I have to admit that they are one of my favourite vegetables and i always look forward to their appearance at my local Greengrocers. This is the first dish I cooked with them this year- a one pan recipe for brunch or supper from Gill Meller. But I will be posting a few more recipes to encourage you all to eat more of these delicious vegetables.
A one pan vegetarian version of this famous pasta dish. Its from ” Flavour” by Yotam Ottolenghi and Ixta Belfrage.
Another recipe for beetroot with blood oranges from Nigel Slater.
The Iranian method for scrambled eggs which I found in ” A Flash in the Pan” by John Whaite. Cook everything gently and be careful not to overcook the eggs.