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
three cheese frittata
This makes a delightful one-pan meal. Measurements for this recipe don’t need to be exact, in fact you can vary or expand on this theme in many ways. My frittata started with a sliced onion, a diced clove of garlic and a sliced fresh green chilli. As I used sun-dried tomatoes I also used the…… Continue reading three cheese frittata
banana ice cream with salted caramel sauce
Too many ripe bananas? Here’s a great way to enjoy them. In a food processor combine 6 ripe bananas with 1 can of sweetened condensed milk, 1 cup of cream, ½ a cup of light sour cream and a teaspoon of vanilla extract. I made this in a sorbetiere (a manual ice cream churner). If you don’t…… Continue reading banana ice cream with salted caramel sauce
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
apple ricotta cake
Honey caramelised apples and olive oil give this cake it’s distinctive flavour. Perfect for afternoon tea and good served with vanilla ice cream. It also keeps very well. Preheat your oven to 170℃ (340℉). Peel and core 4 apples and cut into wedges. In a large frying pan combine the apples with ½ a cup of honey.…… Continue reading apple ricotta cake
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
the best chocolate sauce
This chocolate sauce is so easy and so much better than any you can buy. It is delicious with ice cream, on a banana split, over Pear Helene or with anything that is good with chocolate sauce! Here it’s served warm over good quality vanilla ice cream, with frozen pitted cherries (thawed) and a good…… Continue reading the best chocolate sauce
spaghetti carbonara
This classic Roman dish made with eggs, cheese, bacon and pepper dates from after the second World War when many Italians were eating eggs and bacon supplied by US troops. Although there are many theories about the name ‘Carbonara’ (derived from the Italian word for charcoal burner) it still remains a mystery. Thanks to Chef John at…… Continue reading spaghetti carbonara
michelle picker cooks 