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Continue reading →: Thai yellow pumpkin and seafood curryfrom Nigella Bites: From Family Meals to Elegant Dinners – Easy, Delectable Recipes for Any Occasion (UK) (page 66) by Nigella Lawson Easy, quick and very good. The recipe is also online: https://www.nigella.com/recipes/thai-yellow-pumpkin-and-seafood-curry Basically just store bought yellow curry paste fried in coconut milk, add the aromatics/ spices (lime leaves, lemongrass,…
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Continue reading →: *Ceci farciti(pronounced ‘chech-ee far-cheet-ee’ or Chickpea salad) from Buon Ricordo: How to Make Your Home a Great Restaurant (page 182) by Armando Percuoco and David Dale So simple and unbelievable good. Chickpeas, organic celery and leaves, organic carrots, EVOO, lemon juice S & P.
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Continue reading →: Maccheroni quattro formaggi(Maccheroni with four cheeses) from Buon Ricordo: How to Make Your Home a Great Restaurant (page 92) by Armando Percuoco and David Dale In Italy, “Maccheroni” is a generic term for a tube pasta, whereas for the rest of the world “macaroni’ is the short small tube pasta synonymous with the…
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Continue reading →: Pizza di famiglia(The big pizza) from Buon Ricordo: How to Make Your Home a Great Restaurant (page 42) by Armando Percuoco and David Dale This was a failure. Again it is all about the base. The base was the same mixture as the Calzone (also a failure) which was 500g flour to 1/2…
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Continue reading →: *Slow-Roasted Rosemary Garlic Lamb ShanksOn line recipe: https://www.thespruceeats.com/rosemary-garlic-lamb-shanks-recipe-101494 So simple and up there with the best shanks I have had. Just lamb shanks, garlic, rosemary, EVOO, S & P and chicken stock. No searing, the initial hot oven does that. Discard the initial fat. No pealing garlic, just pierce them. I cooked them in the…
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Continue reading →: Spaghetti Alla Nerano(Fried Zucchini Pasta) This recipe came from Vincenzo’s Plate Although it was allegedly invented in 1952 by Maria Grazia, served at her eponymous restaurant in Nerano. Use small zucchinis and slice very finely. Fry in EVOO. (Do in batches so that the oil does not get cold. For me, each…
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Continue reading →: Risotto al limone(Lemon risotto) from Risotto! Risotto!: 80 Recipes and All the Know-How You Need to Make Italy’s Famous Rice Dish (page 142) by Valentina Harris Interesting method. After sautéing the shallots in butter and then adding the wine, you add the cheese (it becomes a bit like a fondue!) then you add…
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Continue reading →: Ratatouillerom Gordon Ramsay’s Fast Food: Recipes from “The F Word” by Gordon Ramsay Fairly simple dish, however the “cook for 8-10 minutes until the vegetables are just tender” was very optimistic. It was more like 20-30 minutes. Usual ingredients: EVOO, red onion, thyme, eggplant, red and yellow capsicums, garlic, zucchini, canned…
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Continue reading →: *Baked rhubarb with sweet labnehfrom Plenty More (page 303) by Yotam Ottolenghi A simple, and excellent rich dessert. (Ottolenghi’s recipes rarely disappoints) I couldn’t wait 12 hours to make labneh (strained yoghurt) so I bought some. The recipe is online. https://www.theguardian.com/lifeandstyle/2012/jan/27/halibut-stew-roast-rhubarb-recipesBasically rhubarb stems baked in sugar, vanilla (pod and seeds), lemon peel and dessert wine…
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Continue reading →: Melitzana(eggplant/aubergine) and tomato bake from Greek Cookery from the Hellenic Heart by George Calombaris Simple, but lengthy process. Pre bake the aubergine with EVOO, then scoop out the the pulp. Fry onions, add ground cumin and dried greek oregano, garlic, canned tomatoes, parsley, S & P, and the pulp from above,…
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Eastington @ Paddington 