1 September 2010
Greens Beans, Hazelnut & Orange Salad
I recently discovered a new type of green bean, the Purple Queen Bush Bean. In actual fact its outer skin is an aubergine colour which turns to a deep shade of green when cooked. Magic!
You could use these for this recipe but I only had normal green beans (French beans) on had, which work just as well. Toasting the hazelnuts removes their slightly bitter taste and allows you to rub off part of the skin, exposing the nut below. The orange is a nice contrast to the nuts and sweetness of the beans.
The original recipe is from the Ottolenghi cookbook. I adapted it as snow peas (mangetout) are often difficult to find here and I try, when possible, to buy local produce.
25 August 2010
Canapes / hors d’oeurves to serve with drinks…. Delicious, bite sized morsels that go well with drinks and don’t turn you into a kitchen slave – translation, they take 15 minutes to make!
Perfect for a summer‘s evening, sitting on a terrace, sipping cocktails with friends while the sun sets, I do paint a pretty picture now don’t I.
These Parmesan Biscuits are perfect as they are a little salty and have a kick of black pepper which nicely offsets the sweetness of a drink.
This is a slight adaptation of The Cook’s Companion recipe, I have reduced the salt by 1/4 and the cooking time by 3 minutes.
23 July 2010
My friend Lucy said to me “ being a vegetarian shouldn’t be a side dish”.
More often than not she is confronted with restaurants lacking luster and creativity when it comes to vegetarian food. Glorified side dishes of pasta, risotto, tossed greens or sauteed veggies is all they can muster. Which is disappointing really, as cooking for vegetarians shouldn’t be seen as a curse.
Despite being a carnivore, I am also a vegetarian at heart and dedicated to the pursuit of delicious vegetarian recipes. Here is my take on the Telegraph’s original Greek Spinach & Leek Pie. I removed the dill, forgot the Parmesan (it happens) and added nutmeg. This is a great dinner party recipe, just serve the pie hot, right out of the oven, when it is at it’s best and the filo pastry, crispy.
22 June 2010
TARTE TATIN: an upside down apple pie – but why?
Rumour has it that French Tatin sisters, Stéphanie and Caroline had a small crisis in the kitchen….The result: a traditional apple tart served upside-down. Whatever the truth, this ranks among one of my favourite desserts – the pastry on top stays golden and crispy, while the apples caramelise below.
We christened my father’s Emile Henry tatin set the last time I was in Provence. This one ceramic dish does everything: first make the caramel directly on the stove top using butter and sugar, add the apple slices, cover with pastry and bake until golden brown. When done, the tarte tatin turns out easily onto the matching plate.
Caramel: Getting the caramel recipe to work can take a little practice, click on the link ‘Tarte Tatin‘ below for more on this and the tarte tatin recipe:
13 May 2010
Wild garlic, ramsons, bear’s garlic….
Whatever you choose to call it, it is delicious and currently in season. In French they call it l’ail des ours (garlic of bears) as apparently this is a brown bear’s Achilles’ heel! Humans also love these wild, garlic flavoured leaves, which are edible and great to use in soups, salads, omelette etc.
Wild garlic is currently in abundance at the local fruits and veg market. Every stall seems to have a large basked of these bright green leaves. I have taken advantage of this and made a basic bear’s garlic pesto, half of which I keep fresh in the fridge and the rest I divide into smaller portion to freeze. There is just too much to use all at once and as the season is relatively short it is a nice way to enjoy bear’s garlic for weeks to come.
Click link below for bear’s garlic pesto recipe:
8 April 2010
ROCKET (ARUGULA) PESTO
Peppery rocket pesto is a nice alternative to basil.
Now I love basil pesto just as much as the next person, but every once and a while it’s nice to have a change. Instead of basil leaves and pine nuts I like to use rocket (arugula) and pecans. The strong peppery taste of rocket with the mellowing effect of the slightly sweet pecans works perfectly together
When you think rocket, the first thing that generally comes to mind is salad. Don’t limit yourself, break free, break free I tell you!
This rocket pecan pesto is great with pasta, meat, fish even rice. Why not use it in a sandwich instead of mayonnaise or mustard.
See the link ‘‘rocket pesto” below for recipe:
21 March 2010
Baked Potato – Jacket Potato recipe
How do you like you spud?
Crispy golden outside, tender fluffy inside. The baked potato a meal in itself, and such an easy recipe to make – child’s play really.
Just take large baking potatoes, scrub, dry, prick, rub with olive oil & sea salt, in the oven for about an hour and they are done. Now your only care in the world is what to top them with! My preference is a little sour cream, cheese (Gruyère & sharp English Cheddar) and a sprinkle of chives.
The type of potato is important for best results. Baking potatoes are generally large, long, starchy potatoes with a thick, coarse skin. They are high in starch, with a dry, floury texture. If you are wondering what the best baking potatoes are, look for Russet, Estima, Marfona or Victoria.
See the link ‘baked potato‘ below for recipe:
11 March 2010
I think certain deserts are underestimated; an easy recipe can be just as delicious as a complicated one. In fact chefs nowadays seem to be signing the praises of just such an idea.
I have always loved apple crumble, all the wonderful taste of apple pie, without fiddling around with rolled-out pastry. The crumble for this recipe actually comes from Ottolenghi’s carrot muffins. I think it is the addition of black sesame seeds and honey that makes this buttery crumble so fabulous. Your taste buds will thank you!
You can adapt this recipe using white sesame seeds if you don’t have black ones, pears instead of apples and cook the crumble for 10 minutes longer at 150°C if you prefer a softer fruit texture.
See link ‘apple crumble’ below for recipe: