A hearty vegetarian soup from Tajikstan which I found in ” Samarkand” by Caroline Eden and Eleanor Ford. As an alternative to the herb paste you can add a dollop of herbed Suzma or you can just stir in some chopped greens for the final 5 minutes of cooking.
More comforting food from Diana Henry. I think it would be good served with a green salad of rocket and/ or watercress.
A very popular Thai street food dish which can be served as a main or alongside other thai seafood dishes instead of steamed jasmine rice.The crabmeat could be swapped with prawns or squid. Its from ” Thai made Easy” by Yul Miles.
A recent trip to Mexico introduced me to a much wider range of Mexican food than I had previously sampled. These fried tortilla chips with salsa and cheese are a great way to use up stale tortillas which are cut in triangles then fried or baked . They are known as totopos and frequently appeared on breakfast buffets. This recipe is for the green sauce version and I found it in ” The Road to Mexico” by Rick Stein. It would usually be served with a spoonful or two of refried beans.
A gently spiced Spanish dish from ” Med” by Claudia Roden.
A spicy, creamy, comforting soup from Egypt which I found in ” Med” by Claudia Roden. If you like you can serve with a caramalised onion garnish. Instructions for this are at the end of the recipe.
A delicious vegetarian supper from ” Med” by Claudia Roden. If you like it can be made in advance, but the asparagus should be cooked at the last minute.
This spicy kabab inside a bun is a very popular street food in some regions of India and can be cooked on a barbecue if you prefer. Lamb or minced beef can be used instead of chicken, but you may need to adjust the cooking time. You can add Pineapple and Chilli Chutney, Coriander and Mint Chutney or Garlic and Chilli chutney.The recipe is from ” Ammu” by Asma Khan.
An easy vegetarian supper with Thai influences to serve with rice. The recipe is from the excellent ” Dominique’s Kitchen” by Dominique Woolf.
This New Year I’m cooking my way steadily through ” Dominique’s Kitchen” by Dominique Woolf. I love her tweaks to traditional thai recipes such as using fish rather than prawns or chicken in this dish. If you want to use prawns instead, just add them after the onions and garlic. Serve with some rice.
A recipe from ” The Hidden Hut” by Simon Stallard. Its good to make this in winter in the UK when crabs are usually both cheaper to buy and richer in the brown meat which makes this dish rich and flavoursome. Two whole crabs will give you about the right amount of crabmeat for this dish.
A delicious duck recipe for the festive season from Nigel Slater.
Another version of Macaroni Cheese from ” The Seafood Shack” by Kirstie Scobie and Fenella Renwick.
An easy but full of flavour supper dish from ” Chilli Notes” by Thomasina Miers.
A seasonal vegetarian tart from Diana Henry.