Well, sort of. Apart from the fact that I didn’t have any fresh or even any dried methi. (Fenugreek) so ground it was. Fenugreek is a herb that has staying power. It clings to you. Your hands, your clothes, your kitchen and your whole house if you use a lot of it, and don’t open …
Category: Recipes too
Dizi: Persian Lamb Stew, a variation
Since watching Nigel Slater’s Middle East, my poor brain's been utterly full of the foods cooked during the three episodes of that lovely programme. (Only 3. I WANT MORE!)To be honest, I think my grey matter has jumbled everything up rather, so the ingredients I bought last weekend became a dish 'inspired by' rather than …
Stuffed Peppers
Sometimes, you just get a hankering for something, and there it is in the shop, looking at you all bright and shiny. I love red and yellow and orange peppers, although I never used to, but green eluded me. I find them bitter, most of the time, but then I had them chargrilled at a …
Chicken, Garlic and Trahanas soup
There are days when you wake up, bounce out of bed and think “Yes, I can face the day.”Then there are days when you wake up, bounce out of bed, and slowly realise that no, today is not one to be faced, it’s going to be one to be endured because at some time in …
Burns Night Treat
I am not a fan of food waste, I never have been. I think it stems from being the slop bin monitor in the school dinner hall. It was our job to scrape off the uneaten food from the plates into a huge bin, and I think it shocked me to the core to see …
More adventures in bread: light rye
I’m having such fun with the Even Faster No Knead Bread recipe. The usual white bread flour one has become a total staple, but I wanted to branch out a bit, so I bought some wholemeal rye flour. I use measuring cups, as it’s easier, and you can buy them in most supermarkets now or …
From Mamushka to Kaukasis
The cookbook world can be a hectic one. It seems that every week there’s a New! Shiny! thing exploding on to our shelves and Kindles, each chef or cook with something to say about their own food, stuffed chock full of ridiculously pretty photos and sparkles.Many of these books also make the food seem almost …
Halloumi and Spinach Curry
I don’t know why I never thought to use halloumi in a curry before, seeing as it is virtually the same set of ingredients as paneer, but I guess I’m just so used to it being grilled or fried up in Mediterranean dishes that it never crossed my mind. Using it in a curry changed …
Borough, my Borough, and a recipe
Borough Market reopened yesterday after over a week closed, due to the aftermath of the terror attack. I couldn’t get there for the 10am ringing of the Market bell, though I dearly wanted to be there, so I went back that evening, just to walk about, and find my traders to hug. It had been …
Warm Salad of Cauliflower, Almonds and Garlic
It was Easter weekend, and I’d been cooking. As ever. I had bits and pieces to use up, so this salad came together as a way of doing so. Now I think I might be buying the ingredients purely to make it again! The almonds are used as a major flavour/texture component here, not just …
Continue reading Warm Salad of Cauliflower, Almonds and Garlic
COOKWITCH'S CREATIONS 