A delicious noodle dish from “Jamie’s Dinners” by Jamie Oliver. You can use other fish ( about 400g) like sliced salmon or cod, or even finely sliced chicken.
Laksa Scallops with Sweet Chilli Sauce (4)
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Blog Archives
Tomato Soup (4)
A simple but tasty soup from ” Jamie’s Dinners” by Jamie Oliver. You need good quality ripe tomatoes which will become very sweet when cooked slowly. Serve the soup with some fresh bread.
Parsnip, Blue Cheese and Thyme Risotto (4-6)
A rich and creamy risotto for the cooler months from Thomasina Miers.
Bengali Fishcakes (4)
A recipe from ” Around the World in 80 dishes” by David Loftus.
Mexican Chilli Picadillo (4-6)
A classic Mexican stew, served Korean style, from Thomasina Miers.
Eggy Bread with Fried Tomatoes (4)
A simple and savoury snack from ” Eat Drink Live” by Fran Warde.
Mountain Eggs (4)
A Swiss recipe from ” Eat Drink Live” by Fran Warde. For a vegetarian version you can replace the ham with some mushrooms.
Squash with Coconut and Chilli (4)
A simple squash curry for a chilly evening from ” Hugh’s Three Good Things” by Hugh Fearnley Whittingstall. If you like you can add some chopped green beans to the curry 8-10 minutes before the end of cooking to add more colour and texture.
Polenta with Blue Cheese and Greens (4)
A comforting and filling dish for a chilly day from ” Hugh’s Three Good Things” by Hugh Fearnley Whittingstall. If you are not a fan of blue cheese you can use goats cheese as an alternative.
Persian Onion Soup (4)
A favourite from ” Leon: Naturally Fast Food” by Henry Dimbleby and John Vincent.
Lamb with Fresh Dates (6)
A slow cooked lamb recipe from Cyprus which i found in Georgina Hayden’s ” Taverna: Recipes from a Cypriot Kitchen.” Serve with hot bulghar wheat or coriander roasted potatoes.
Green Sauce (3/4 cup)
I make this Salsa Verde to go with Courgette Frittata but it also goes well with grilled or steamed vegetables or on fresh or toasted bread. Vary the herbs according to what is in season, and adjust the tartness and flavourings to complement the dish you are serving it with. It is from ” The Green’s Cook Book” by Deborah Madison and Edward Espe Brown.
Lemon Roasted Feta with Tomatoes (2-4)
A colourful dish for summer which i like to make using cherry tomatoes from ” A Modern Way to Eat” by Anna Jones.You could also serve the roasted feta in a greek salad or crumbled over roasted squash. This will serve two as a main or four as part of a meal. Sometimes i serve this with some home made oven chips, or with warmed pittas or crusty bread to mop up the juice. You could also serve a green salad alongside.
Swordfish with Oregano (4)
This is from Seville and can be found in Elizabeth Luard’s “The Flavours of Andalucia”.
Tartiflette (4)
Since Lockdown has prevented me from realising most of my travel plans for the summer I have decided to cook my way around the world, a country a week, for the foreseeable future and guided but not led by the alphabet. As a result of existing menu plans I began this week in France . Here is an easy, classic dish from the region that comes from The Hairy Bikers. It’s very moreish comfort food.