Lamb patties with sizzled onions and a creamy feta dressing is just the ticket for a spring al fresco feast… that is somehow also fitting for a late autumn (fall) indoor dinner too. Why keep all the good stuff until summer!
Archives for 2020
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Ilaria’s Spicy Chickpea Bunnuce Burgers with Green Chilli Yoghurt Dressing
These are seriously so good that I swear they’ll beat any kebab and falafel combo that a 1am service, or any other time, can offer you.
Roasted Potatoes with Chorizo – Scrumptious!
You know these are going to taste spectacular … so get on to them!
Chicken Thighs with Tamarind Dressing
You won’t need to whistle in the the troops for this dish – they’ll smell it and come running.
Tamarind
It may look like something scraped off the forest floor, but tamarind is a stunning ingredient to give food a sour zing
Shallots – what you need to know
There’s nothing more annoying than a recipe that calls for 1 shallot (or 2, 3, 4…).
How much is that?
Oranges in season now!
Oranges, fresh or squeezed? Learn which does what best!
Tomato & Orange Salad
This is so simple it hardly calls for a recipe. Peel and slice juicy oranges, top with sliced vine tomatoes, sprinkle with small mint leaves and finely sliced green chilli, sprinkle with flaky sea salt, grind over black pepper and drizzle with a fruity extra virgin olive oil. Done! A striking, sweet and zingy salad […]
Stuffed Baked Pasta
Baked pasta – it tastes as good as it looks.
Why pay more for pasta
Update on dried pasta On my radio slot with Jesse Mulligan on Radio NZ last week I took in three samples of pasta to try and explain why it is worth buying Italian pasta rather than the cheapest brand on offer, which will most definitely not be Italian. I took in a locally made brand, […]
Puttanesca Sauce
This is a stalwart of the Italian kitchen – spectacular on pasta, fab to layer with vegetables like eggplant and zucchini, and great with polenta or to jazz up bruschetta …
How salty should the water be to cook pasta?
The Italians say it needs to be as salty as the Mediterranean. How do you know how salty that is if you’ve never swum in it?
Labneh Cheesecake with Roasted Apricots, Honey & Cardamom
Rich and succulent, creamy and nutty, Falastin’s Labneh cheesecake with roasted apricots, honey and cardamom is a spectacular dessert.
Aubergine, Chickpea & Tomato Bake – Musaqa’a
Echoes of the Greek dish moussaka are correctly heard here, both in the name and the feel of the dish
Falastin: A Cookbook
Looking for new ideas to titillate your taste buds? Try Falastin: A Cookbook.
My Favourite Sweet & Sour Meatballs
I’m not sure when I first made these – but at least 40 years ago. To say they achieved cult status is an understatement.
Apple & Rhubarb Crumble Crisp
Who said you can’t have crumble for breakfast? Not in my house! Oats, cornflakes and fruit sounds good to me.
Lamb Rack with Cardamom Crust
Exotic cardamoms, pistachio nuts and pomegranate seeds with roasted lamb rack is as good to eat as it sounds.
Speckled and cute!
Undeniably cute, quails’ eggs are good to eat, too!
Pork Burgers with Grilled Pineapple & Avocado
Here’s the ‘died and gone to Heaven’ version of pork patties. Live dangerously and just make them!
Pineapple – Easy to prepare when you know how
Removing the eyes (little pesky bits) from a pineapple, and the core, ensures a tender mouthful of juiciness with every slice.
Baked Spiced Eggplants with Tomatoes
Like eggplant but unsure how to make them sing? Try this easy method.
Apple Galettes
You got 10 minutes? That’s all it takes to assemble these irresistible morsels.
Spiced Yoghurt
This is a revolutionary way of flavouring yoghurt. Add smoked paprika flakes or ground cumin, or make a sweet version with ground cinnamon and mixed spice. Or for another take, scatter with chopped herbs. See Lentils & Cavolo Nero with Spiced Yoghurt for a serving idea.
Lentils & Cavolo Nero with Spiced Yoghurt
Fab combo – lentils, cavolo nero & spiced yoghurt – with nuts and seeds, oh, and add a fried egg!
Chicken & Potatoes with Cardamom & Ginger
I just love the way the chicken sort of collapses when it is ready, falling off the bones into tender morsels.
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