Eat this Italian style salad as a side dish with pasta or just have it for lunch with some bread and cheese. Cut 2 eggplants (aubergines) into wedges and sprinkle with salt. Allow them to sweat for 30 minutes (to remove any bitterness) and then rinse and pat dry. Heat some olive oil in a…… Continue reading eggplant and pepper salad
flourless almond bread
This low carb bread has a natural sweetness and is good fresh or toasted, with butter or without. Preheat the oven to 180C (350F) and grease a mini loaf pan. Mix 300g (12½ oz) of almond meal with 60g (2½ oz) of melted butter, 100ml (3½ fl oz) of light sour cream, 4 large eggs, 1 teaspoon of baking…… Continue reading flourless almond bread
lentil moussaka
This vegetarian version of a classic is both satisfying and tasty. First slice 2-3 eggplants (aubergines), sprinkle with salt and leave for 1 hour. Heat some olive oil in a pan and add 2 chopped onions, 2 finely diced cloves of garlic, 2 diced carrots, 2 sticks of diced celery, a bay leaf and some thyme…… Continue reading lentil moussaka
Spanish style roast beef
This simple method results in a moist, tender pot roast with a wonderfully tasty sauce. Season the meat with salt and then coat it with a little flour. In a heavy casserole dish, heat some olive oil and brown the meat on all sides. Add 2 onions cut into wedges and cook them a little…… Continue reading Spanish style roast beef
flourless orange and almond cake
Claudia Roden’s orange and almond cake is popular for good reason. Served simply with fresh cream or sour cream it makes a deliciously moist after dinner dessert. First boil 3 oranges until soft. This can be done ahead of time and a pressure cooker greatly reduces the cooking time. When cooled, cut the oranges open…… Continue reading flourless orange and almond cake
lamb racks with almond and za’atar crust + cauliflower tarator
These lamb racks are moist and tender with a delicious Middle Eastern flavour. Rub the lamb racks with some Greek style yoghurt and allow to marinate for at least one hour. Before cooking preheat the oven to 200C (400F). Mix ½ a cup of almond meal with 2 tablespoons of za’atar (store bought or home made)…… Continue reading lamb racks with almond and za’atar crust + cauliflower tarator
party pastries
This patchwork quilt of French style savoury pastries kept the food coming at our recent party. Made on sheets of store bought puff pastry they were baked ahead of time and served at room temperature. Here are the six different toppings: artichoke, green olive and pecorino cheese; tomatoes and onions topped with chorizo,…… Continue reading party pastries
brioche rolls
Inspired by French visitors, these brioche rolls make a good breakfast, or morning tea, or afternoon tea…….. The night before baking them mix 200g (7 oz) of butter, 2 tablespoons of caster sugar and 3 eggs until just combined. Add 500g (17½ oz) of fine “00” flour, 7g (¼ oz) of dried yeast and 200 ml…… Continue reading brioche rolls
prawn, okra and tomato curry
A deliciously spicy and slightly sour curry. This curry was made with a hot Balti style curry paste. In a saucepan, melt some ghee and gently fry a diced onion, 2 finely diced cloves of garlic and a similar amount of finely diced fresh ginger. When the onions become translucent add 4 tablespoons of the…… Continue reading prawn, okra and tomato curry
feta cheese pie
This pie has the consistency of a baked cheesecake and resembles a Greek feta pie which is normally cut into squares or diamonds to serve. Delicious with a fresh salad. Preheat the oven to 180C (350F) and oil a round cake tin or baking pan with olive oil. Into a food processor put 300g (8…… Continue reading feta cheese pie
michelle picker cooks 