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Continue reading →: *Paul’s buttered noodles with Perigord black trufflesfrom My Last Supper: 50 Great Chefs and Their Final Meals: Portraits, Interviews, and Recipes by Melanie Dunea Paul Kahan’s Hand cut noodles. No cheese, cream or Olive oil. Minimal Butter. About 5g per serve. Tarragon leaves. I was sceptical. But wow. Best truffle dish that session.
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Continue reading →: *Roasted whole cauliflowerfrom Ottolenghi Simple (page 94) by Yotam Ottolenghi Tried it alternatively with a squeeze of lemon, Kewpie mayonnaise, wholegrain mustard, and hommus. All great. And yes, the crisp green outers are like chips. Such a simple and great dish. Don’t recall a mediocre dish from Ottolenghi.
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Continue reading →: Cauli-Salmon Sushi “Sandwich”Recipe online: https://drhyman.com/blogs/content/cauli-salmon-sushi-sandwich Sticky Cauliflower Rice Tahini Miso Sauce Add-ins
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Continue reading →: Seven vegetables on couscousfrom The Moroccan Soup Bar: Recipes of a Spoken Menu and a Little Bit of Spice… (page 157) by Hana Assafiri
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Continue reading →: Cabbage & herb saladfrom Be Inspired – A Month of Middle Eastern : Inspired by Michael Rantissi (page 50) by Roberta Muirand Michael Rantissi
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Continue reading →: Saffron pilaffrom Be Inspired – A Month of Middle Eastern : Inspired by Michael Rantissi (page 48) by Roberta Muir and Michael Rantissi
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Continue reading →: Imam bayildifrom Be Inspired – A Month of Middle Eastern : Inspired by Michael Rantissi (page 46) by Roberta Muir and Michael Rantissi
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Continue reading →: *Greek SaladfromWild Weed Pie: A Lifetime of Recipes (page 46) by Janni Kyritsis and Roberta Muir With recommended salad to go with the moussaka Olives, crumbled feta, chopped tomato, chopped peeled cucumber, chopped green capsicum, parsley leaves, dried Greek oregano and a dressing of white wine vinegar, olive oil, salt and pepper.
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Continue reading →: *Baked eggplant, pine nut and Gruyère moussakafromWild Weed Pie: A Lifetime of Recipes (page 46) by Janni Kyritsisand Roberta Muir
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