Here is another Burmese recipe recipe from ” The Rangoon Sisters ” .
This beef hash is one of Cuba’s most popular dishes and it is also found in parts of Latin America. It can be served simply with just plain rice to accompany, or with black beans and rice, perhaps topped with a fried egg. This is from ” The Cooking of the Caribbean” by Elizabeth Lambert Ortiz.
This recipe from Guadeloupe is best made with richly flavoured dark rum from the French Islands, but any good dark rum will do. This is from ” The Cooking of the Caribbean” by Elizabeth Lambert Ortiz.
A favourite spanish dish from ” The Cooking of Spain” by Elizabeth Luard. It is best made when the broad beans are small and tender and the pods can be included. You can use older podded beans or frozen ones if later in the season. It is lovely with thick slices of bread, rubbed with garlic and trickled with olive oil. Any leftovers, drained of extra juices, make a very good tortilla.
A herb heavy savoury cake from France to nibble while sipping wine or serve warm from the oven with a tomato and olive salad as a starter. I first came across this while on a walking holiday in Portugal and determined to find a recipe it was so good!The herbs can be varied, but balance more dominant herbs with plenty of softer ones such as parsley and chives. This is from ” Sophie Grigson’s Country Kitchen”.
This is from ” The Rangoon Sisters” by Amy Chung and Emily Chung.
A traditional light and spicy fish stew from Bengal where it would be made with hilsa or rohi. This is from “India with Passion” by Manju Malhi.
This is from Delia Smith’s ” Summer Collection” and goes very well with some spicy sausages or barbecued meat. You could also serve as part of a mezze spread. These peppers are one of the richest dietary sources of Vitamin C, as well as B6 and folate.
A simple but relatively mild vindaloo from Goa that is best served with plain rice. The recipe is from Madhur Jaffrey’s “Ultimate Curry Bible”.
My most recent new cookery book purchase ( and i do try to resist) is “Falastin” by Sami Tamimi and Tara Wigley. They are part of the Ottolenghi team, but this book celebrates the people and the food of Palestine. This is the first recipe i have tried and it’s very good.
This is from Seville and can be found in Elizabeth Luard’s “The Flavours of Andalucia”.
Mediterranean bluefin tuna is in season between mid June and mid August. This is a lovely way to cook it from ” River Cafe Cook Book Two”. It should be served hot with a wedge of lemon and a sauce.
Purple Sprouting Broccoli is probably my favourite vegetable and i buy it almost daily from my local greengrocers when it is in season. The best i have ever had came from a stall at Stoke Newington Farmers Market in London, and is definitely one of the things I miss about not living there so far. I have tried to grow it on my allotment but without much success so far. This is from ” River Cafe Cook Book Two”.
A lovely recipe from ” River Cafe Cook Book Two” for when small young courgettes are in season. It’s more colourful if you can get both yellow and green courgettes. It will serve four as a main or 6 as a starter,