I found noodles made from purple sweet potatoes in my local Asian supermarket. Not only did they inspire this pretty salad but they also turned out to have a delightfully chewy texture. First cook the noodles according to instructions or just test until you like them. Cool them under cold water then cut them into shorter lengths…… Continue reading purple sweet potato noodle salad
Category: salad
rice with onions, chick peas and currants + butternut salad
Here are another two inspired Yotam Ottolenghi recipes from his book Jerusalem. This dish is made with a cup of basmati rice and ¼ of a cup of wild rice both pre-cooked separately. Heat some sunflower oil in a saucepan and add 2 teaspoons of cumin seeds and 1½ teaspoons of curry powder. After only a few seconds…… Continue reading rice with onions, chick peas and currants + butternut salad
chicken with prunes and olives + spinach salad + yellow rice
A veritable Mexican feast cooked by David. The chicken recipe comes from The Art of Mexican Cooking by Diana Kennedy and the rice and salad from MEXICAN healthy ways with a favourite cuisine by Jane Milton. Season 8 chicken pieces with salt and pepper. Heat olive oil in a heavy casserole and brown the chicken pieces until golden.…… Continue reading chicken with prunes and olives + spinach salad + yellow rice
quinoa and rice salad
This salad is adapted from a Yotam Ottolenghi recipe. First chop a large eggplant (aubergine) into pieces, season with salt and fry in a little olive oil. Set aside in a large salad bowl. Cook 200g (7 oz) of quinoa (I used a mixture of red, white and black quinoa and amaranth) in plenty of boiling…… Continue reading quinoa and rice salad
fish larb + cucumber salad
Having finally banished the local wildlife from our garden, our fresh produce is thriving. Thai holy basil and kaffir lime leaves are both so deliciously fragrant that I was inspired to create a Thai fish salad. And for a refreshing accompaniment a fresh cucumber salad. I served both with coconut rice. I used rock ling…… Continue reading fish larb + cucumber salad
kohlrabi
This vegetable has always been popular in Germanic countries and is widely used in parts of Asia. Now it seems to be gaining popularity it other parts of the world. A member of the brassica family, kohlrabi tastes like cabbage heart, but is milder and sweeter with a crisp texture similar to apple. This kohlrabi and…… Continue reading kohlrabi
lamb tagine with dates + carrot salad
Lamb and dates – what a heavenly combination. This recipes comes from THE FOOD OF MOROCCO a journey for food lovers by Tess Mallos. Melt butter in a heavy casserole or tagine and gently cook 1 finely chopped onion until it is translucent. Add 1 teaspoon of ground ginger, 1 teaspoon of ground cumin and ½ a…… Continue reading lamb tagine with dates + carrot salad
glass noodles and edamame beans
This warm salad of glass noodles and edamame (young soya) beans is another delicious Yotam Ottolenghi recipe from his book Plenty. If your local supermarket doesn’t stock them you will find edamame beans, glass noodles and tamarind concentrate in Asian supermarkets. Soak the noodles in hot water for 5 minutes or until just soft. Drain and let them dry.…… Continue reading glass noodles and edamame beans
caesar salad
It is said that the chef and restaurateur Caesar Cardini invented this salad in 1924 when a rush depleted his kitchen’s supplies. Since then many versions have appeared on countless menus globally, and for good reason! The most important ingredient is the lettuce. A good romaine lettuce will have leaves of a consistent size which can be kept whole. Wash thoroughly…… Continue reading caesar salad
the whole radish
There’s no better way to enjoy radishes plucked fresh from the garden than on buttered white bread with a sprinkling of salt. For the full nose-to-tail experience try this salad of wilted radish greens. Wash and dry the radish greens and place them in a salad bowl with 2 chopped spring onions and some freshly ground…… Continue reading the whole radish
michelle picker cooks 