Ever since I saw a photo of Armando Percuoco’s Baked Apple Tart (Mille Mele), I’ve been wanting to make it. Having just picked all my apples, what better time to try? The only ingredients needed are apples (I used a mixture of different ones) and sugar (I used brown). First peel and core the apples. The original…… Continue reading baked apple tart
smoked salmon and eggs
This is a great combination at any time of day. Try scrambled eggs with smoked salmon for breakfast, or an omelette filled with smoked salmon and Camembert for lunch. A frittata of smoked salmon, potato and fennel is a simple and delicious meal. Boil or steam potatoes, then peel and slice them and set aside in a…… Continue reading smoked salmon and eggs
double-cooked chicken
Having decided to cook a whole chicken, I found this wonderful Moroccan recipe in a Robert Carrier book. Place the whole chicken in a casserole dish and season with salt and freshly ground pepper. Now add 2 small red onions (grated or finely chopped), 2-3 cloves of minced garlic, ½ a teaspoon of saffron, ½ a teaspoon of…… Continue reading double-cooked chicken
coconut rice pudding
This rice pudding is so simple and delicious as well as being a great way to use up any left-over rice. Cooking time may vary depending on the type of rice you use. Start with cooked rice and for every cup of rice add 2 cups of milk and one cup of water. Bring to…… Continue reading coconut rice pudding
spinach pie + vegetables in filo
When I’m not cooking, I’m lucky enough to have other excellent cooks around me. This spinach pie is a recent example. Thaw a packet of filo pastry and preheat the oven to 190C (375F). Remove the roots from a large bunch of English spinach, wash well (making sure no grit remains) then drain. In a large pot,…… Continue reading spinach pie + vegetables in filo
bi bim bap
This Korean rice dish is traditionally served in heated stone bowls, making the rice crispy around the edges. For my version the ingredients you will need from a Korean or Japanese store are rice (short grain sushi quality), dried sliced Shitake mushrooms, toasted nori strips, black sesame seeds, chilli paste and white miso. Measure the rice into…… Continue reading bi bim bap
florentine XL
This giant Florentine is probably easier to make than many smaller ones and looks great as a dessert. In a bowl combine 2 cups of blanched toasted nuts with 2 cups of sweet cereal flakes and ⅓ cup of plain flour. Heat ½ cup each of sugar and honey in a saucepan until the sugar has dissolved…… Continue reading florentine XL
pork roast mexicana
This dish requires 3 dried ancho chillies which are not spicy but impart a wonderful smoky flavour. Boil these in 1¾ cups of water until softened then remove the seeds. In a blender, puree the chillies and their cooking liquid with ¾ of a cup of malt vinegar, 1 onion, 2-3 cloves of garlic, 2…… Continue reading pork roast mexicana
tortillas
Since travelling to Mexico we’re hooked on fresh tortillas. Our first tortilla press was a bought one, made of cast aluminium, which just didn’t seem to work very well. So we decided to make our own press based on a model we saw being used by a street vendor in Melaque. Should you become enthusiastic enough…… Continue reading tortillas
biryani
This meal is great for crowds and can be prepared in advance. You will need cooked Basmati rice, cooked brown lentils (these taste good with the addition of fresh ginger and turmeric during cooking), hard-boiled eggs and one or two curries of your choice. In my latest version I used a Madras-style minced beef curry and…… Continue reading biryani
michelle picker cooks 