This spaghetti is a proper Tuscan summery delight and my Italian family favourite. It not only is fresh and simple but it has very few ingredients too. It reminds me of summer evenings sitting in our garden as children with a glass of fizzy apple juice pretending it was champagne. This spaghetti can be served with Parmesan, but it traditionally is served without. I love this with a plain salad with my vinaigrette.
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A friend of mine challenged me to make a quinoa recipe that would be really tasty. This is really tasty and the texture of the quinoa works well with the cauliflower. Health on a plate. Continue reading
This recipe is from Madhur Jaffrey’s cookbook Simple Indian Cookery. I have made a few alterations to the recipe, like removing the dairy and chicken stock, and replacing them with coconut cream and coconut milk. I have also used an assortment of different eggs and put less oil in so it’s healthier. It is an excellent dinner party recipe and I would serve it with freshly made wholemeal chapatis from the Indian section of my supermarket in the freezer (Shana)as they are a great combination with this curry and super easy. I also would add a salad with wedges of lemon and my {okra} and or basmati rice. My friends think this is the most delicious curry ever, see what you think. I love it.
