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Continue reading →: Prawn Tacos with Homemade Salsafrom The Mexican Kitchen, Fun, Filing & Zesty 150 Great Recipes by Herron Books , p 24 Salsa of: The recipe called for the flour version of the tortilla (but I had already made the corn ones). It was very good, But the Heston Pico de Gallo version was better…
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Continue reading →: Homemade Corn Tortillafrom The Mexican Kitchen, Fun, Filing & Zesty 150 Great Recipes by Herron Books , p 24 Different to the Heston version in that butter and lime juice is added and more water is used. However not a noticeable different in flavour. Both very good
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Continue reading →: *Creamy dreamy hummusfrom Ottolenghi Test Kitchen – Shelf Love (page 20) by Yotam Ottolenghi and Noor Murad This is now my favourite hummus recipe! The ingredients are pretty much the same as every other recipe: Chickpeas, tahini, lemon juice, garlic and salt. What made this different: I used a 1kg bag of chickpeas, 2 x375ml jars of tahini,…
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Continue reading →: A fish piefrom The Irish Cookbook (page 178) by Jp McMahon It was very good. Could easily serve 6-8 rather than 4. Served with a simple salad.
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Continue reading →: Red cabbage with apples, raisins and spicesfrom The Irish Cookbook(page 58) by Jp McMahon This was very good. I served it with sardines, but would go very well with duck confit! Version 2: with Duck Confit It was a perfect match! The duck confit was Luv-A-Duck. I didn’t follow the reheating instructions on the packet. Instead I continued the…
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Continue reading →: Bulgur with mushrooms and fetafrom Ottolenghi Simple (page 164)by Yotam Ottolenghi Very good, and very filling.
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Continue reading →: Bulgur with tomato, aubergine and lemon yoghurtfrom Ottolenghi Simple (page 162) by Yotam Ottolenghi Very good, although the bulgur wheat needed more liquid, so I added some boiling water.
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Continue reading →: Proscuitto PizzaMade the base using the poolish method: see https://eastingtonpaddington.com/2025/02/12/the-perfect-neapolitan-pizza/ Sauce was Mutti passatta with torn basil and a little salt and a few snacking tomatoes. Topped with some grated Parmesan, Buffalo Mozzarella and Basil (basil sprayed with EVOO). Pizza cooked at 270C (pizza setting, intense bottom heat with fan force).…
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Continue reading →: Fried tempeh with snake beans and kecap manisfrom Fusions: A New Look at Australian Cooking by Richard Whittington and Martin Webb It was good. Use a small red onion as this can overpower the dish. Served with Jasmine rice.
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Continue reading →: Orecchiette with broccoli and ham (Orecchiette con broccoli e prosciutto)from Antonio Carluccio’s Southern Italian Feast: More Than 100 Recipes Inspired by the Flavours of Southern Italy by Antonio Carluccio Very good. The chilli, tomato, prosciutto and pecorino give this dish added dimension.
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