This soup has unusual ingredients, but it is easy to put together, and quite delicious. Definitely something to have in your repertoire! Click here for: Blog post – Astoria Bulgar Soup
An older Italian-born waiter told us about his obsession with polenta. His favourite combination was to serve it with mushroom ragout. Click here for: Blog post – Polenta Wish Mushrooms
We have been trying to perfect a version of coleslaw without a mayonnaise or creamy dressing, but with plenty of lemon and vinegar, and heaps of Parmesan! Click here for: Blog post – The Many Guises Of Coleslaw – A Photo Tribute!
A delicious and very easy variation on parmigiana di melanzane (eggplant baked with Parmesan cheese). Serve it with lemon flavoured pasta, a perfect foil for the richness of the eggplant! Click here for: Blog post – Eggplant Baked With Passata & Pesto – Served With Lemon Flavoured Pasta!
A surfeit of carrots, harissa and basil lead us to this yummy soup with Moroccan flavours. Click here for: Blog post – What’s in the Fridge? No. 11
This simple fish and vegetable dish reminds me so much of my childhood. It gives a lovely, clean, delicate result. Click here for: Blog post – Steamed Fish – Cantonese-Style!
An amazing feature of this recipe is that when you make the batter it looks like the cake has been made from raspberries! Click here for: Blog post – Beetroot – Salads, two Dips, one Cake!
Two delicious beetroot dips: one with apple and sour cream; another with za’atar and pomegranate molasses! Click here for: Blog post – Beetroot – Salads, two Dips, one Cake!
Today I still follow Mum’s basic technique, but with modern modifications. Then they are ready to be served as is or in some wonderful combination: green leaves, roast pumpkin, goats’ cheese, feta, ….! Click here for: Blog post – Beetroot – Salads, two Dips, one Cake!
This recipe was given to us many years ago by a Danish friend after a Greek cooking course. The olive oil and lemon provide the hints of Greek cooking! Click here for: Blog post – A January Dinner Party