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Waffles
We haven’t had waffles for some time but they are the perfect pudding for a cold evening when family visit. Everyone was relaxed and snug around the table in the kitchen. Our waffles were served with a choice of Shropshire prune purée, apple purée, maple syrup or ice cream. I find making waffles a good…
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Mr Guinness’s Cake
A newspaper cutting, ‘How to make Mr. Guinness’s cake’ was the first entry in what had once been my recipe scrapbook with a wonderful jungle scene on the cover. Now just a loose page, the cutting has to be 40 years old. The recipe still holds good and the cake gets made at least twice…
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Red Cabbage and Pears
Getting ready for a week of Christmas parties and celebrations. The main feast is for the family next weekend. Red cabbage is on the menu and I’m always glad to make this robust dish. It’s big, bold and generous. It is also better made a day in advance which is a great bonus when there…
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Indian Spinach with Dill
Dill transforms the taste of spinach. They can be cooked together melted in butter but better still when spices are added. 2 tbsp vegetable oil 1 tsp cumin seeds 1 onion finely chopped 2 tsp ginger-garlic paste 1 green chilli 300g spinach handful of dill, chopped salt To make the ginger garlic paste, peel a…
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Pumpkin Tart
Pumpkin Tart (Tourte de Citrouille) – a new take on pumpkin pie and a curious find in Elizabeth David’s French Country Cooking. I have no idea of its region of origin. I first made this recipe years ago and will make it again today for Thanksgiving. 500g pumpkin, diced 60g sugar 1 teacup fresh cream…
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Onion Bhajias
I am so glad I bought a copy of Monisha Bharadwaj’s latest book, The Indian Cookery Course – a truly comprehensive guide to Indian cooking. Onion bhajias are fun and easy. We made them on the Indian Street Food course I did with Monisha in September. Gram flour, made from chickpeas, is available at Harvest,…
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Goulash
The transformation of paprika into this vital element of Hungarian cuisine is a curious and fascinating story. Like the meeting of two people who seemed fated to fall in love, the marriage of paprika and Hungarian cooking was almost predestined. (George Lang The Cuisine of Hungary, 1985) A bottle of Hungarian wine made me promise…
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Dried apples
All the Cox’s apples have fallen off the tree. Many can be saved and are perfect for making dried apple slices. Made from these late apples, the slices have a caramel flavour. They are so moreish that I am having to establish quite a production line. Place cored rings of apples about 1 cm thick…
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Quince Cheese
This recipe was sent in by Heather Grant who prefers her method of making quince cheese to mine.A chance gift of a bag of quinces gave me the opportunity to try it. The recipe worked well and I will use it again. I made small containers of cheese so that one can be kept in…
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Mujaddara
Mujaddara (or mejadra) is a staple dish of the Middle East. The word comes from the Arabic for ‘pockmarked’. It is our favourite meal of the moment; comforting and spicy. I like to serve it with chicken or lamb. It is a good dish for an informal dinner party. The onions and lentils can be…