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Continue reading →: No Noodle Pad Thaifrom Green Kitchen Travels: Vegetarian Food Inspired by Our Adventures by David Frenkiel and Luise Vindahl Recipe online also: https://www.epicurious.com/recipes/food/views/no-noodle-pad-thai-51255630 Ingredients: 1 daikon radish, peeled or zucchini 4 carrots, peeled 4 cups mung bean sprouts 4 scallions, thinly sliced 12 oz organic, GMO-free firm tofu, cut in quarters 1 small…
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Continue reading →: *Wild Weed Piefrom Wild Weed Pie: A Lifetime of Recipes(page 47) by Janni Kyritsis and Roberta Muir Version 1: Janni‘s trick of folding/crumbling the pastry for the top so it falls into folds gives more surface area to get crunchy (forgot to do that for Version 2.) Even cold it was good. Basically 1/8 slice per person.…
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Continue reading →: Rice-filled tomatoes (Gemista)from Be Inspired – A Month of Greek: Inspired by Janni Kyritsis (page 32) by Janni Kyritsis and Roberta Muir Stuffed Monte Rosa Heirloom Tomatoes (Basmati Rice, Organic Brown Onion, Flat Leaf Parsley)
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Continue reading →: Spring miso soupfrom Sushi: Taste and Technique (page 238) by Kimiko Barber and Hiroki Takemura broccolidashifirm tofulight miso Had the above ingredients left over and entered into eatyourbooks.com. It is a very useful subscription for cooks.
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Continue reading →: Fusilli Tris with Tuna SauceRecipe per the packet. EVOO, garlic, parsley, tomatoes, and canned tuna. Simple, quick (<15m. The pasta takes 13m to cook). And very tasty!
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Continue reading →: Chickpea and vegetable soup with fetafrom Flavours of the Middle East: Spiced and Aromatic Recipes from the Ancient Landsby Ghillie Basan (onions, celery, carrots, garlic, cumin, coriander seeds, turmeric, bay leaves, chillies, tomato puree, vegetable stock, canned chopped tomatoes, can chickpeas, parsley, coriander, feta, and lemon to serve). I omitted the sugar.Flavours of the Middle…
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Continue reading →: Orange Ginger Salmon en Papillotereceipt online: https://drhyman.com/blog/2022/10/31/orange-ginger-salmon-en-papillote/ Ingredients: 1 orange, zested and juiced 3 garlic cloves, microplaned 1-inch fresh ginger, microplaned 1 tablespoon toasted sesame seeds ¼ teaspoon sea salt ¼ cup coconut aminos or tamari 1 ½ tablespoons avocado oil 4 (6-ounce) wild-caught salmon fillets, cut into 2-inch pieces 2 bok choy, cut…
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Continue reading →: Green beans with sesame dressingfrom Yoshoku: Contemporary Japanese by Jane Lawson sesame seedsgreen beansmirinwhite miso
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Continue reading →: *Chinese Greens with oyster sauce, garlic and chilli.Inspired from The 30-Minute Cook, The Best of the World’s Quick Cooking by Nigel Slater. This is probably my most used cooked book. Simple, quick and very tasty.
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Continue reading →: Grilled teriyaki salmon skewers (Teriyaki salmon kushiyaki)fromBe Inspired – A Month of Japanese: Inspired by Hideo Dekura (page 51)by Roberta Muir and Hideo Dekura
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Eastington @ Paddington 