A fine supper for a cold winters night from Rick Stein’s ” Seafood Lovers Guide”. Serve with a salad of romaine lettuce hears in a vinaigrette.
With Thanksgiving a couple of days ago and Christmas on the horizon I thought it would be timely to post a recipe for leftover Turkey. Its from Nigella Lawson’s ” Nigella’s Christmas”, but she credits the original version to her friend and agent Ed Victor. It goes well with a baked potato and green salad.
An easy recipe from Georgia which I found in ” Arabesque” by Claudia Roden.
Another fast supper from Nigel Slater. Serve with potatoes and a green salad.
A fantastic snack from ” Eat Drink Live” by Fran Warde. If you are not a fan of blue cheese you could use Mozzarella, Taleggio or soft goats cheese.
A lovely soup for supper from ” Taste” by Sybil Kapoor.
An Italian way with mushrooms from Nigella Lawson’s ” Nigellissima. Serve as a main course alongside a big bowlful of polenta or perhaps mash. You could also serve stirred through egg tagliatelle.
This is really a French recipe but it is from ” Rhodes Around Britain” by Gary Rhodes. It should be served with Garlic Toasts with Rouille. To make the garlic toast cut a french stick into 1 cm slices and spread with some garlic butter. Toast the slices then top with Rouille.
I prefer to roast or stir fry sprouts so they do not become soggy and waterlogged. They are good stir fried with diced pancetta and a splash of balsamic vinegar ,roasted in a dish with a little cream and topped with breadcrumbs or parmesan, or in this recipe with Chinese flavours from ” Flavour” by Vicky Bhogal.
This is from Delia Smith’s ” Summer Collection”.
A recipe from Nigella Lawson’s ” Simply Nigella”.
A seasonal twist on this classic dish from Thomasina Miers.
This makes a lovely vegetarian supper dish on its own but can also be served to accompany roat meat, chicken or fish. It’s from ” A Taste of Home” by Angela Hartnett.
This is from ” The Food and Wines of Spain” by Penelope Casas. Serve this with salad, accompanied by a dry white wine if you like.
This version is from Fay Maschler’s ” Eating In”. The original sweet and sour sauce originated in Hunnan, China and was a light vinegar and sugar mixture with little resemblance to the dish served in many Chinese restaurants today.