Blog Archives

Meringues for Queen Sophia (10)

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A spectacular Eton Messy sort of pudding from ” Notes from a Small Kitchen Island” by Debora Robertson. You can make all the components the day before if you like, but remember to allow enough chilling time after you assemble the pudding. And if you don’t feel like making the caramel yourself just go for the Dulce de Leche option. Enjoyx

Bazargan (6-8)

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A version of this Syrian cracked wheat and nut salad which I found in ” Tamasin’s Weekend Food” by Tamasin Day-Lewis. For a more elaborate dish see the Severnshed Bazargan recipe on this site. It’s best to make this a few hours before serving if you have time, so that the wheat fully absorbs the dressing.

Severnshed’s Bazargan (6-8)

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The Severnshed was a longstanding restaurant in a boathouse on Bristol harbourside. It survived at least 20 years but sadly i never got round to eating there before it closed. They specialised in middle eastern food including this traditional Syrian dish which was later adopted by the Jewish community in Damascus. This updated version is from one of their head chefs, Raviv Hadad. I found it in Sophie Grigson’s ” Sunshine Food”, one of my go to books in 2000 when it was first published. It can be served as a starter or a vegetarian main course.

Leek and Spinach Sabzi (6)

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These persian omelettes are known as Kuku or Kookoo and would usually be baked in the oven. They are traditionally served at New Year and you can use any herbs you like in addition to parsley. The recipe is from ” A New Book of Middle Eastern Food” by Claudia Roden which remains one of my go to cook books, even after all these years.

Kalettes with Spelt and Roasted Peppers (4)

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A recipe from Waitrose Food.

 

 
  • 200 g quick cook Italian spelt
  • 25 g pack flat leaf parsley (leaves picked)
  • 17 g basil (leaves picked)
  • 2 garlic cloves
  • 1 tsp wholegrain mustard
  • 1 tbsp red wine vinegar
  • 2 tbsp Greek yogurt
  • 4 tbsp extra virgin olive oil
  • 220 g kalettes (halved)
  • 200 g jarred roasted red peppers (drained and thinly sliced)
  • 60 g walnuts (toasted)
  1. Cook the spelt in a large pan of boiling salted water for 10-12 minutes, until al dente. Meanwhile, for the dressing, finely chop most of the herbs and garlic (you can do this in a food processor).
  2. Transfer to a bowl and whisk in the mustard, vinegar, yogurt, 1 tbsp water and 2 tbsp oil until thoroughly combined; season. Drain the spelt and transfer to a bowl. While hot, add the dressing and stir to combine; set aside.
  3. Put the remaining 2 tbsp oil in a large pan over a medium-high heat. Stir-fry the kalettes for 2-3 minutes until vibrant green and slightly softened; season.
  4. Combine the spelt, kalettes and peppers and arrange on a serving dish. Scatter over the walnuts and remaining herbs, then serve straight away.
 
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