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.
Another delicious recipe for a light summer supper from Diana Henry. For a creamier dish add 3 tbsps cream to the pasta with the crab.
I found this South Indian inspired recipe in a recent purchase from a charity shop – ” Gastro-Geek” by Regina Sabur- Cross. I discovered that Regina had a food blog in 2009 and although it does not seem to have been updated recently more of her recipes can be found here- https://gastrogeek.wordpress.com. Enjoy!
A great combination for pasta from ” Jamie’s Italy” by Jamie Oliver.
Another version of this Goan speciality from Madhur Jaffrey’s ” Ultimate Curry Bible”. You can substitute small mussels or cockles for the clams, depending on what is available and your budget. Serve with rice.
A Sicilian recipe from Diana Henry.
An Anglo Indian dish from Madhur Jaffrey’s ” Ultimate Curry Bible”. Serve with rice, chutneys and relishes.
A rich and creamy chicken dish from Madhur Jaffrey’s ” Indian Cookery”.
Another old favourite from “Madhur Jaffrey’s Cookbook”. Serve with rice and a vegetable to accompany.
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.
Beetroot is one of my favourite vegetables and I am always on the lookout for new recipes. This is from Rukmini Iyer’s ” The Green Roasting Tin”.
Yesterday’s dinner was this most delicious cauliflower pasta recipe ( adapted for 2) from ” New Kitchen Basics” by Claire Thomson. Although by no means a vegetarian cookbook there are so many recipes for vegetarians in this book that i am cooking from it several times a week at the moment. You can use any short pasta such as conchiglie, rigatoni or fusilli but the orecchiette holds the sauce well. You can also use the cauliflower mix as a topping for bruschetta.
Another Spanish recipe for stuffed crab and one I frequently return to. This is from ” The Food and Wines of Spain” by Penelope Casas, a book that will never leave my collection.
A chicken dish from Nigel Slater which can be served warm or at room temperature.
The picture says it all. Decadent comfort food from Claire Thomson’s “New Kitchen Basics”. Sometimes you just have to forget about the calories. To be honest it was tough not to eat it all between two of us in one sitting but we managed to restrain ourselves and save half for the next day.