Monday, 22 June 2015
"Better is a dinner of herbs where love is, than a fattened ox served with hatred" (Proverbs 15:17)
I've made versions of this salad since first eating it as a student in Jerusalem. Traditionally it is primarily made of parlsey and bulgar wheat. I often use watercress (no doubt a western abomination) as this is more readily available in the UK than flat leaf parsley. This version features parsley, fresh mint and watercress. I've also added spring onions, lemon juice, olive oil, rock salt, chopped tomato's and some kidney beans. Served with natural yogurt, cucumber and veggie burgers (no falafel this evening).
Saturday, 20 June 2015
Wednesday, 17 June 2015
I'm slightly obsessed with mushrooms at the moment. Like celery, they have very distinctive and strong tastes but are often drowned in sauces or side lined. This soup is really simple as it uses only four base ingredients (as above). You could of course add a small amount of cream, but I like the simplicity of it made with milk for a weekday lunch.
Thursday, 11 June 2015
When I make chilli con carne I like to serve it with wild rice (or crazy rice as my kids call it). They decant it from separate bowls but it looks slightly nicer than just slopped on a plate. That's sour cream and parsley as a garnish. I realise that food photography is a whole different thing to serving up meals for your family. The lighting is always poor at evening supper and I snap on my smart phone. I now understand why the great Elizabeth David insisted on only pencil sketches to illustrate her cookery despatches. I will no doubt go to hell mentioned the great Ms David in the same breathe as this meal attempt.