Like Gado Gado, this is another Indonesian street food recipe. It is a delicious mix of sweet and sour with a bit of crunch mixed with the creamy egg. Who’d have thought lime would go with a fried egg? Well it really does. You can soft poach the eggs if you prefer… It’s perfect Asian comfort food and its low budget and pretty healthy too. I love anything with a fried egg!
1 onion finely sliced
2 carrots thickly grated
½ a small cabbage shredded
½ cup of thawed frozen peas
4 minced cloves of garlic
1 teaspoon of grated ginger
2 x 250 bags of cooked brown basmati rice
1 ½ tablespoons of fish sauce
1½ teaspoons of maple syrup
3 tablespoons of soya sauce
3 tablespoons of olive oil
A few salad onions cut into fine slivers or finely chopped
A handful of crispy fried onions ( available in tubs in supermarkets, check for gluten)
Chilli sauce (I think Sriracha is the best)
Some diced cucumber (optional)
A small bunch of Coriander finely chopped
A big bag of prawn crackers
This salad is simple and sweetly delicious and I don’t know why I didn’t think of it before. I really love salads that are using just one main ingredient. It’s the zen way. Also I have always secretly put vinaigrette on my fruit salad when it’s just for me. So this recipe, which could also use peaches, hits the sweet and savoury thing on the head, if you like that sort of thing. I love the sweetness of the nectarine with the zingy dressing. It’s particularly lovely with my winter slaw. A friend of mine makes it all the time…she’s completely hooked on it.
4 nectarines or peaches, peeled and cut into segments or just cut in half and remove the stone and chuck in a bowl with the skin on, rustic style
A small sprig of mint chopped very finely
2 teaspoons lemon juice
1 teaspoon maple syrup
A little pepper and salt
Well I thinks it’s perfect, and I was taught this version by a proper chef when I cooked in a restaurant in the King Road in Chelsea during my art school holidays. I have always made it the same way ever since as I think its bang on and my friend Babs thinks it’s the best vinaigrette she’s ever tasted and wanted the recipe, so here it is Babs….One of the reasons why I think it’s so delicious is because it’s got English mustard in it instead of French, and it’s the right balance of flavours, sweet and piquant. You can’t necessarily identify it, but English mustard gives it the best flavour. Great with sliced tomatoes, lightly steamed broccoli or any of your favourite salad ingredients.
For one medium sized salad, double everything for a large one.
1/2 clove garlic
1/4 teaspoon of English mustard
2 tablespoons olive oil
1 tablespoon vinegar
1/2 teaspoon of maple syrup
Salt and pepper to taste
1 tablespoon of water
Raspberry sorbet always reminds me of summer holidays in France with my family when I was little. And when I eat it now in all its jewel red gorgeousness I am transported back to places we visited there and adored. Anyway, ices have always been my favourite thing, my Italian grandfather made Gelato so it’s in my blood.
This raspberry sorbet doesn’t need an ice cream machine and is made with raw raspberries that have been frozen and the only other ingredients are lemon juice and maple syrup, so it’s raw and low glycemic and really easy to make. I usually get a punnet of raspberries and stick them on a plate so they are separated as much as possible from each other and them bung them in the freezer till rock hard or over night, alternatively you can buy a punnet or bag of already frozen raspberries.
Makes about 1/3 litre.
300g or one punnet of frozen raspberries
1 tablespoon of lemon juice
1/2 to 3/4 of a cup of maple syrup
This recipe is a great way of making a fairly expensive ingredient go a long way, and anyway, what could be nicer than crab with chilli and lime on crunchy bread with avocado and pickled cucumber? The perfect combo of flavours and textures. The lime is the perfect match for crab and is slightly more subtle than if I used a lemon, which you can do if you prefer. It’s a great starter to any dinner, just multiply it by the number of guests.
For two as a light meal or four as a starter.
1/2 red chilli very finely chopped
One tin of crab meat drained or 120g of fresh crab
Four slices of scorched sourdough bread
One lime, zest and juice plus another for squeezing later
3 tablespoons of olive oil plus more for drizzling on the bread
1/2 a clove of minced garlic
1/2 teaspoon of maple syrup
1 ripe avocado cut into tiny cubes
2 pickled cucumber spears finely chopped
1/2 a small red onion very finely chopped
A small sprig of parsley
A sprinkling of nigella seeds
Salt and pepper
In a small bowl mix the olive oil with the chilli, lime juice and zest, maple syrup, pickled cucumber, garlic and salt and pepper to taste, then gently mix in the avocado to coat it in the dressing.
I went to the Georgia O’Keeffe exhibition at the Tate last year which was great but I am fascinated by her lifestyle more than I am by her paintings. I would love to go to her house Ghost Ranch in Mexico and I pore through the book I have about it. I love her style, aesthetic and of course her kitchen and larder. A few weeks ago some friends took me to an amazing book shop in Piccadilly called Assouline, and there I got a cookbook with her favourite recipes in it called Dinner with Georgia O’Keeffe. It’s a lovely book with great pictures and lots of recipes that she cooked at Ghost Ranch. I feel theres something that brings you closer to people through recipes. You can almost feel them there with you. So I thought I’d share my favourites from that book with you, because it’s evocative of her history and lifestyle. Apparently she kept a stack of cookbooks as bedside reading. A woman after my own heart.
1lb of small potatoes quartered
1 tablespoon of butter (I used olive oil)
1 medium onion finely chopped
2 tablespoons of chopped coriander (cilantro) leaves plus more for garnish
1 ½teaspoons of salt
1 teaspoon of turmeric
One pinch of chilli powder (optional)
1 teaspoon of garam masala
3 tablespoons of freshly squeezed lemon juice
1 teaspoon of maple syrup or sugar which is my own addition
These onions are roasted until they are caramelised and sitting in an unctuous balsamic syrupy sauce. This recipe pays tribute to the humble onion as a vegetable in its own right. They are fab with a roast dinner or as a side dish and they are also great at room temperature along side salads and bread. But apart from being delicious, studies have shown that rosemary has amazing anti ageing properties, ten percent of the population in the town of Acciaroli in Italy are over 100 years and scientists are putting it down to the rosemary in their diet and scientific studies have also shows that rosemary helps maintain and improve brain function and memory. So I’m adding Rosemary to my diet whenever I can, which is easy as I love the taste and smell.
4-5 largish red onions
A couple tablespoons of olive oil
A couple tablespoons of balsamic vinegar
A tablespoon of maple syrup
A sprig of fresh rosemary
Salt and pepper