This cake has a lighter texture than traditional baked cheesecake and may even have a few less calories. To make the crust, crumble a 200g package of sweet biscuits and combine with 120g of butter (this can be done in a food processor). Press into a spring-form cake tin and bake for 10-15 minutes in a preheated…… Continue reading cheese and almond cake
curry
Here are a few simple curries which, when served with rice or fresh roti or paratha bread, make a feast! Given to me by a friend, this recipe for oven-baked chicken curry has many ingredients but is not as complicated as it seems. First, place 8-12 skinless chicken pieces of your choice into a baking…… Continue reading curry
roast lamb with puy lentils
This is a French family recipe passed on to me by a friend. Prepare lamb in the normal way seasoned with garlic, thyme, rosemary and rock salt and roast in the oven. While the lamb is cooking, gently fry 1 chopped onion, 1 diced carrot and 2 cloves of minced garlic in olive oil until the onions are translucent…… Continue reading roast lamb with puy lentils
baked apple tart
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
michelle picker cooks 