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.
26 May 2010
Classic asparagus risotto made with arborio rice, onions, stock, Parmesan cheese and fresh asparagus.
The season for asparagus always seems too short. In a blink of an eye it’s gone and you have to wait a whole year to enjoy these tasty shoots again. So when I was in Provence this past weekend I took advantage of the Uzes Market.
There were many different varieties of asparagus to choose from – white, green, purple tipped, but for this recipe I prefered the green. What is great about risotto is that it doesn’t over power the asparagus, but compliments it. This is quintessential Italian cooking, which is all about tasting each ingredient.
See link ‘asparagus risotto‘ below for 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:
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:
20 January 2010
An unctuous, warm, stick to your ribs breakfast cereal, made from an easy recipe that can be thrown together in a matter of minutes and eaten with a vartiety of spices, fruits, nuts or just brown sugar.
With all this going for it, why did I avoid oatmeal like the plague when I was little… I mean to the point that you couldn’t force the spoon down my throat! I think it came down to the texture, which with years and maturity…. I have come to like.
A few TIPS for making oatmeal :
- add the salt at the end for a creamy texture
- the finer the oats the faster they cook
- heat your bowls
- serve with warm milk
- Scottish superstition - stir clockwise with your right hand to avoid evil
12 January 2010
Baked Apples seemed to be an appropriate welcome back, New Years resolution, apple desert recipe. What better way to satisfy your sweet tooth while watching your waist line. Plus baked apples are a cinch to make… core, stuff, bake. That’s it. No fuss no muss.
Olivier’s parents have an apple orchard in France and this year they were overwhelmed with the yield. There were enough apples for the Russian army I tell you. So each week we receive a top up, which means I continuously have a bag of these golden red globes in my fridge. I would be complaining except that they are absolutely delicious and make wonderful apple sauce, pies, cakes, muffins not to mention baked apples.