These smoked salmon tartines are loaded with flavour; they are made with tangy pink pickled eggs and capers with a big sprinkle of fresh chopped chives on crunchy toasted sourdough. I love them for brunch, lunch and they’re perfect on a picnic.Continue reading
These beetroot pickled eggs are a really pretty and really easy. I slice them and add them to salads, sandwiches or any recipe that has boiled eggs in.Continue reading
This recipe is more of a review, I found it on Epicurious and it’s recipe for the Busaba Eat Thai squid which is one of their best dishes and everyone loves it so I wanted to try and make it myself. It’s really delicious and what really makes it is the sauce. It’s brilliant with Thai sticky rice and some stir fried pak-choi. The pickled peppercorns are optional if you can’t be arsed, but I love them and made a big batch to use on other recipes, like my curries.Continue reading
Pickled peppercorns are much milder than dried peppercorns and are more tender, they are delicious served with my squid recipe and they add delicious piquancy to salads, scrambled eggs and are lovely draped over curries and rice.PContinue reading
This is my version of the all raw peanutty salad that comes from Indonesia, the ingredients I put in it are readily available in the supermarket, but if you can get Thai aubergines, which I couldn’t get, then you can add chunks of those too if you want it to be even more authentic, but it is delicious either way(it’s also a good fridge clearer outer using up veg from the fridge) You can serve it with rice if you want, or just on it’s own as a tasty healthy salad.Continue reading
Gravadlax is really easy to make and much much cheaper than buying it ready made. This recipe is adapted from a recipe in Esquire Magazine that I found online.
It’s brilliant if you want the gravadlax that or the next day. Instead of putting the salmon into dry ingredients, you make a sweet brine first and place it in that and it does its job much faster, and more efficiently. I have included my favourite recipe for the dill sauce too if you fancy making that too, or it’s fine with a squeeze of lemon and it’s great on canapés with pink pickled onions, capers or on rye bread with sliced boiled eggs and any of my pickled vegetables on the blog.
This recipe can be made with a pumpkin or any large squash or several smaller ones like the munchkin pumpkins. The rice recipe is from the Moro cookbook and they use the saffron rice to stuff a butterflied leg of lamb, because it is fragrant and deliciously flavours the meat, but as I don’t really eat meat I thought it would be fantastic as a stuffing for a squash or pumpkin. It also looks amazing as a centre piece on the dinner table, and would be delicious roast potatoes and a salad or any roast. I love it with garlicky yogurt and have just discovered Alpro are doing a vegan Greek yogurt in Morrison’s which is utterly delicious.
I love warm salads and this one is particularly autumny but I could eat it all year round. It’s got the creamy goats cheese with the beetroot and pumpkin which are a marriage made in heaven, then you have the crunchy almonds with pea shoots. It’s perfect as a light supper with some crusty bread to mop up the vinaigrette, with my Manoushe or any of my Middle Eastern recipes on here. If you press on the word vinaigrette in the ingredients bit it takes you to the recipe.
This leek recipe is excellent as a side dish to a roast, or with fish. Although leeks can be a bit stringy it’s worth it as the flavours of the leeks roasted with the parmesan, garlic and bread crumbs is delicious and leeks and Parmesan according to anti ageing doctors I have been reading about claim they boost your bodies own collagen production which helps reduce wrinkles…who knows but it’s delicious anyway.
This recipe is really easy and tastes fantastic… the aubergine caramelises in the baking process and becomes sweet and sticky with a hint of chilli. You could have it on its own with the rice, with roast fish or as a side dish with sashimi.