Beetroot has such an earthy flavour and it’s natural sweetness makes it an excellent cake ingredient. I chose to combine it with two other ingredients with earthy flavours. The result is a super-moist cake in an amazing colour! The espresso glaze helps to boost the coffee flavour. For the cake, cook 2 medium-sized fresh beetroots…… Continue reading flourless beetroot, espresso and walnut cake
cavolo nero chips
Cavolo nero or Tuscan kale has come back into fashion of late. These delicious chips are a great way to eat your greens. Serve them as a side dish with pasta or risotto and watch them disappear. Preheat your oven to 150℃ (300℉). Wash a bunch of cavolo nero and dry it thoroughly. Remove and…… Continue reading cavolo nero chips
lamb with pumpkin and apricots
I found this recipe in a wonderful cookbook MEDINA KITCHEN home cooking from north africa by Fiona Dunlop. Soak 100g (3½ oz) each of dried pitted prunes and dried apricots in some water. In a large casserole dish heat some vegetable oil. Lightly fry 2 large finely chopped onions sprinkled with a little salt until golden then…… Continue reading lamb with pumpkin and apricots
walnut galettes with caramelised bananas and sour cream
Galette is a term used in French cuisine to designate various types of flat, round cakes. These walnut galettes are like large cookies, crunchy on the outside with a softer sticky centre. Preheat the oven to a moderate temperature. Grind 60g (2oz) of shelled walnuts into a coarse meal. Add 85g (3oz) of caster sugar and 45g (1½oz) of…… Continue reading walnut galettes with caramelised bananas and sour cream
mussels and prawns with chorizo
This Potuguese style dish is simple to make and great with crusty white bread and a fresh green salad. Dice 1 Portuguese style chorizo and fry it in a little olive oil. Add a sliced red pepper, a finely diced fresh red chilli and 3 diced cloves of garlic and cook until they begin to soften.…… Continue reading mussels and prawns with chorizo
hot borscht
The recipe for this winter-warming Ukrainian-style borscht comes from PLEASE TO THE TABLE The Russian Cookbook by Anya von Bremzen & John Welchman. This quick version without meat and can be made with chicken or vegetable stock. Melt 60g (2 oz) of butter in a large soup pot and gently fry 1 large finely diced…… Continue reading hot borscht
chocolate zucchini cake
My sister Susi told me about this cake after making it for my niece’s birthday. It’s very chocolatey, very moist and keeps extremely well. Drizzle with chocolate ganache for added decadence. Preheat oven to 180℃ (350℉). Grease and flour a Kugelhupf pan. In a medium bowl stir together 2 cups of all purpose flour, 2 cups of white…… Continue reading chocolate zucchini cake
spaghetti cake
My sister Eve made this impressive and delicious meal, adapted from a Jamie Oliver recipe . First cook a 500g (17½ oz) packet of spaghetti for a little less time than stated on the packet. Drain and cool under running water. In a bowl beat together 5 large eggs and 750ml (25 fl oz) of light cream…… Continue reading spaghetti cake
pork short ribs
Sticky and delicious these ribs are moreish! Make a dry rub from 2 tablespoons of spanish paprika, 1 tablespoon of dry mustard, 2 teaspoons of salt, 2 teaspoons of freshly ground black pepper, 2 teaspoons of ground star anise, 2 teaspoons of ground ginger, 1 teaspoon of ground allspice and ¼ of a teaspoon of…… Continue reading pork short ribs
passionfruit panna cotta
This dessert is an elegant end to any meal and is perfect when you need to prepare ahead of time. In a large bowl sprinkle 4½ teaspoons of gelatine powder over 90ml (3 fl oz) of cold water and allow to soak. Combine 2 cups of cream, 2 cups of milk and 100g (3½ oz) of sugar in a saucepan and heat…… Continue reading passionfruit panna cotta
michelle picker cooks 