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Olive Tapenade and Muhumarra

24/04/2012 By
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Two lovely, zingy Mediterranean dips…. superb with hot Pitta or a fresh Baguette, as a snack or with some salad a light meal.  With the three other “dips” of my June 10th Post (Hommous, Moutabal (smoky aubergine dip) and Skordalia (Garlic Sauce), you have a delectable quintet of buffet or party openers. Tapenade of Black […]

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Welcome to the Wonderful World of Lentils

24/04/2012 By
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Would you know what a lentil looked like when it was growing? Although they are grown in France, Italy, Egypt, North Africa, India, Canada and the United States, I confess have never seen one growing. In fact the term “lentil” covers quite a wide variety of plant. A lentil is a bean-like seed; a cousin […]

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Afelia

08/04/2012 By
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Recipe from “Patrick Skinner’s Cyprus Kitchen”, illustrated by Alyana Cazalet This is a popular Cyprus dish, and it’s easy to make a success of Afelia. Ingredients for 4-6 Servings 450 g of lean pork meat cut into small chunks 450 g of potatoes, peeled and cut into similar sized chunks 2 tsp of crushed coriander […]

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A New Take on KOFTA

08/04/2012 By
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Ask for a Kebab in a Lebanese taverna, and you will most likely get a stick or two of beautifully minced lamb, onion, garlic and herbs, cooked over hot coals. It’s called Kofta, and because you need intense heat to seal the outside it is difficult to make at home. All too often, if the […]

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Courgettes Persillées

08/04/2012 By
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This quick recipe is one a friend and I invented one night, and gives a new slant to baby marrows. COURGETTES PERSILLÉES — 4 Servings Take four courgettes and coarsely grate them. Very finely chop two cloves of garlic and 2-3 good sprigs of parsley. Add to the grated courgettes and mix in. Sprinkle with […]

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Courgettes with Onions, Tomatoes and Potatoes

08/04/2012 By
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VEGETABLES FROM MARKET TO TABLE Although I am not a vegetarian, a lot of vegetables are consumed in our house. And I love them, and devising new ways of cooking them. It’s not the huge, clone-like unblemished tomato, aubergine, cucumber or courgette you see in supermarkets that fascinate me — it’s the natural, home-grown sometimes […]

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