This is the blend of spices I use in tagines and stews to give them a moroccan type flavour Ingredients 2 tsp ground ginger 2 tsp shelled green cardamons 2 tsp cinnamon sticks 2 tsp cumin seeds 2 tsp corander … Continued
This makes a rich fudgey chocolate cake which is made mainly from sugar and butter, and keeps gooey for a week or so (if it lasts that long). I couldn’t believe how little flour was in the recipe!
Made this cake for Bob’s birthday – adapted from a recipe by delia with addition of buttercream filling.
Overdone the bread shop? Use your spare stale (or fresh) bread, bagels etc. to make a deliciously light pudding.
Great way to eat red cabbage, and tastes good the day after as well
This is what we are having on Christmas Day 2009 – pheasant with piggy flavours.
Substitute quorn chicken style pieces and a bit of veg stock for a vegetarian version
Got some unappetising black bananas lurking in the fruit bowl? Make a cake!
Welsh fruitcake – lovely with butter and a nice cup of tea
I bake this cake for birthdays, and use another lemon (zest and a little juice) to make a lemon buttercream as topping.
It’s totally the wrong way up!
My favourite thai salad – I would recommend this with any thai meal – you just have to overcome the hurdle of getting hold of green papaya
A thick, heady stew to warm you up on a cold day
The key to this dish is getting hold of some really good quality steak (rump or sirloin) to make it from
If you are fortunate enough to own a tagine, you can cook this in one and be all authentic, otherwise, just use a regular saucepan. A thick and fragrant stew heady with spices, apricots, and lemon zest, but with its protein coming from chickpeas instead of meat.
My favourite Thai dish – essential to get the noodles cooked just right – still a bit firm but sticky as well so the peanuts coat them
Takes a bit of preparation but well worth it in the end
All time favourite way of eating sausages
Got this recipe from the Guardian weekend magazine – they are empanadas essentially. Turned out a bit dry when baked, so I’d recommend frying them.