I’m enjoying a sojourn in Provence, in the south of France, where the local produce and hot weather make this salad a perfect choice for a meal. Of course, fresh tuna would be fantastic but this version is the kind you can make with ingredients you have to hand. First prepare some potatoes and place them in a saucepan…… Continue reading salade niçoise
Tag: recipe
ricotta doughnuts
Who doesn’t love a fresh hot doughnut? Here the taste of ricotta shines through and a drizzle of tangy lemon syrup is just perfect. Make the lemon syrup by heating ½ a cup each of lemon juice and sugar until the sugar is dissolved and the syrup thickens a little. Depending on your lemons you may need…… Continue reading ricotta doughnuts
cauliflower pilaf + fried root veg + spinach and yoghurt
This vegetarian meal is loosely based on a Jordanian Maqluba which normally includes meat, rice, and fried vegetables placed in a pot, which is then flipped upside down when served. The recipe is adapted from one by Henry Dimbleby and Jane Baxter which appeared in The Guardian. Preheat your oven to 200ºC (º400F). Heat 1 litre (34 fl oz)…… Continue reading cauliflower pilaf + fried root veg + spinach and yoghurt
albondigas
These juicy Mexican beef and pork albondigas (meatballs) are enhanced by a smoky and fiery chipotle sauce. For the chipotle sauce put 1 litre (35 fl oz) of tomato passata (sauce) into a saucepan with ½ a cup of canned chipotles in adobo sauce (available from Mexican food stores), 2 teaspoons of onion powder, 1 teaspoon of garlic powder, ½ a…… Continue reading albondigas
pepita cookies
Crunchy on the outside, chewy on the inside and deliciously nutty. Preheat your oven to 180ºC (350ºF) and line one or two baking trays with non-stick baking paper. In a food processor, combine 1 cup of pepita (pumpkin) seeds, ½ a cup of coconut sugar, 1 tablespoon of ground ginger and 2 teaspoons of ground cinnamon. Process until the…… Continue reading pepita cookies
quail and chick pea stew + bulgur and zucchini pilaf
This fragrant dish of quail with chick peas, saffron and herbs is from Saraban – A chef’s journey through Persia by Grey and Lucy Malouf. Heat some olive oil over low heat in a large heavy-based pot with a lid. Gently fry 2 finely sliced red onions and 4 finely sliced cloves of garlic until soft and translucent. Meanwhile soak…… Continue reading quail and chick pea stew + bulgur and zucchini pilaf
fish tacos
The Mexican state of Baja California lies just south of California USA, hence this fusion of cuisines. These Baja-style fish tacos are a wonderful combination of tastes and textures. These ones were made with Coral Perch (a.k.a. ocean perch, coral cod, rock perch or sea perch), a delicate white-fleshed fish. You will need tortillas for this recipe…… Continue reading fish tacos
whiskey ice cream
Whiskey is not only my drink of choice but pairs well with many foods, including dessert. Try it with butter shortbread or gingerbread, baked pears or sticky date pudding, vanilla, chocolate brownies or, for that matter, any type of chocolate. I planned to use a not-too-smoky single malt for this ice cream but discovered I only had Dimple (a…… Continue reading whiskey ice cream
chicken and sweetcorn soup
Every culture has it’s chicken soup and this classic Chinese one is my kind of comfort food. First, make a good chicken stock from a boiling fowl or some chicken carcasses with a few slices of fresh ginger in it. When the stock is ready, strain it into a saucepan. If you have cooked a whole chicken then…… Continue reading chicken and sweetcorn soup
lamb and herb stew
This wonderful lamb stew or khoresht is fragrant with herbs and tangy with dried limes. The recipe (only slightly adapted) comes from Saraban A chef’s journey through Persia by Greg and Lucy Malouf. In a casserole dish or Tagine heat some olive oil over low heat and fry 1 diced onion and 1 diced leek until soft and translucent.…… Continue reading lamb and herb stew
michelle picker cooks 