An easy recipe from Georgia which I found in ” Arabesque” by Claudia Roden.
Chicken with Plums (6)
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Blog Archives
Pork with Mustard Sauce (2)
Another fast supper from Nigel Slater. Serve with potatoes and a green salad.
Blue Cheese and Tomato Crostini (4)
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.
Butternut Squash and Parmesan Soup (6)
A lovely soup for supper from ” Taste” by Sybil Kapoor.
Mushrooms with Garlic, Chilli and Lemon (4-6)
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.
Red Mullet Soup (8-10)
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.
Sprouts with Ginger, Garlic and Soy (2)
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.
Liver with Onions and Marsala (2)
This is from Delia Smith’s ” Summer Collection”.
Chicken Shawarma (6)
A recipe from Nigella Lawson’s ” Simply Nigella”.
Wild Garlic Chicken Kiev (4)
A seasonal twist on this classic dish from Thomasina Miers.
Wild Mushroom, Chard and Fontina Gratin(4)
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.
Rice with Squid (4-6)
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.
Sweet and Sour Pork (4)
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.
Potatoes Dauphinoise with Chestnuts (6)
Nuts pair beautifully with the potatoes and cream in this seasonal recipe from Claire Thomson.
Thai Chicken Salad (2)
An easy recipe from Nigel Slater’s ” The 30 Minute Cook” . You can replace the chicken with duck breasts, squid or prawns if preferred.