Mushrooms at their best with sage and cheesy polenta. For this dish you will need at least 450g (1lb) of mushrooms (I used Swiss brown) and a few dried porcini mushrooms. Soak the porcini mushrooms in a little boiling water until soft. Meanwhile fry 20-30 fresh sage leaves in olive oil until crisp and set…… Continue reading polenta with mushrooms and sage
apples and plums baked with sour cream
A hot pudding which combines tart spiced apples and plums, a sweet vanilla custard-like layer and a brown sugar and cinnamon topping. Preheat your oven to 180ºC (360ºF). Peel and dice 2 apples and place them in a small saucepan with the zest and juice of ½ a lemon and a pinch each of nutmeg and cinnamon.…… Continue reading apples and plums baked with sour cream
koftas with tahini sauce
Thanks to Yotam Ottolenghi again for these delicious morsels! In a bowl mix 400g (14 oz) each of freshly minced lamb and beef, 1 small finely diced onion, 2 large minced cloves of garlic, 50g (1¾ oz) of roughly chopped toasted pine nuts (save some whole ones for later), 30g (1 oz) of finely chopped…… Continue reading koftas with tahini sauce
thai fried rice
Left-over rice in the fridge and holy basil in the garden inspired this fragrant dish. The 3-4 cups of rice for this dish are best cooked ahead and refrigerated –Â left-overs are perfect. To prepare the rest of the ingredients cut 3 chicken thighs into small pieces, cut 1 or 2 carrots into small pieces, finely…… Continue reading thai fried rice
ma’amoul
These small shortbread pastries are very popular in Palestine and the Gulf States. Filled with dates, pistachios, walnuts and occasionally almonds or figs, Muslims eat them at night during Ramadan and during the Eid al-Fitr and Eid al-Adha holidays and Arabic-speaking Christians eat them at Easter. They are also popular among Syrian, Lebanese and Egyptian Jewish communities, who eat them with nut fillings on Purim, and with date fillings on Rosh Hashanah and Hanukkah. The subject of ma’amoul arose in conversation with my friend Caroline who was not only…… Continue reading ma’amoul
tomato, sweet potato and bacon soup
A simple soup which is lovely and creamy with smoky bacon in every mouthful. For an excellent pasta sauce omit the water and use a potato masher. Take 2 large rashers of bacon and chop them into small pieces. Fry them on low to medium heat until the fat begins to render. Add a large…… Continue reading tomato, sweet potato and bacon soup
baked salmon with oven chips and vegetables
This is a lovely way to cook an entire meal in one oven tray. Most of this recipe comes from Jamie Oliver, the expert at quick and simple meals. Preheat the oven to 260℃ (500℉). Top and tail 200g (7 oz) of green beans and blanch them in boiling water until just tender. Put them…… Continue reading baked salmon with oven chips and vegetables
ginger almond slice
Maybe it’s genetic – a taste for ginger runs strong in my family. Here it’s the star in a buttery almond slice adapted from a recipe by Valli Little which was published in Delicious magazine in February 2007. Preheat your oven to 180℃ (350℉) and grease and line an 18 x 28cm (7 x 11″) rectangular tin. In…… Continue reading ginger almond slice
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
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
michelle picker cooks 