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 September 2020
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.
You know these are going to taste spectacular … so get on to them!
You won’t need to whistle in the the troops for this dish – they’ll smell it and come running.
It may look like something scraped off the forest floor, but tamarind is a stunning ingredient to give food a sour zing
There’s nothing more annoying than a recipe that calls for 1 shallot (or 2, 3, 4…).
How much is that?
Oranges, fresh or squeezed? Learn which does what best!
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 […]
Baked pasta – it tastes as good as it looks.
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, […]
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 …
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?
Rich and succulent, creamy and nutty, Falastin’s Labneh cheesecake with roasted apricots, honey and cardamom is a spectacular dessert.
Echoes of the Greek dish moussaka are correctly heard here, both in the name and the feel of the dish
Looking for new ideas to titillate your taste buds? Try Falastin: A Cookbook.
I’m not sure when I first made these – but at least 40 years ago. To say they achieved cult status is an understatement.