Quick Chickpea and Paneer Rendang

First of all, let me explain, this is not a rendang at all, because that is usually a meat dish, but I have used a rendang spice paste in it, so just go with me on this.Rendang is a spicy, dry meat dish which originated from Indonesia. Rendang is traditionally prepared by the Minangkabau community …

Continue reading Quick Chickpea and Paneer Rendang

Leftovers Live To Feed Another Day

I’m not one to throw much away, unless forced to by mould (and then not always) or circumstance, so when I have not quite one serving of a really good dish, I want to make it into something equally as satisfying, and maybe have enough to freeze some. I’d made a Lamb, Leek and Chickpea …

Continue reading Leftovers Live To Feed Another Day

Istanbul and Beyond: Inspirations. Lamb, Leek and Chickpea Stew

I’m currently reading Istanbul & Beyond. There’s so much more to Turkish cuisine than the meat and salads that we usually see here. “Standing at the crossroads between the Mediterranean, the Middle East, and Asia, Turkey boasts astonishingly rich and diverse culinary traditions. Journalist Robyn Eckhardt and her husband, photographer David Hagerman, have spent almost …

Continue reading Istanbul and Beyond: Inspirations. Lamb, Leek and Chickpea Stew

Raymond Blanc’s Slow Cooked Squid with Chorizo

Squid is one of those things that I always associate with charcoal grills, holidays and blazing sunshine. I’ve only ever eaten it grilled or deep fried, so I thought I’d give it a go in a different dish to see how it changed the taste. I know that with squid the rules are that you …

Continue reading Raymond Blanc’s Slow Cooked Squid with Chorizo

Journey Bread–Methi Roti–Thepla

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 …

Continue reading Journey Bread–Methi Roti–Thepla

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 …

Continue reading Dizi: Persian Lamb Stew, a variation

Plain houmous using dried chick peas

I bought a bag of dried chick peas ages ago, meaning to use them for something, and promptly forgot about them once I’d put them in the cupboard. That happens a lot in my house. Out of sight, out of mind and all that. I found them yesterday, so decided to actually remember to soak …

Continue reading Plain houmous using dried chick peas

Roasted Carrot and Sesame Houmous

I found myself with yet another glut of carrots. That always seems to happen, and then they go from firm things to rubbery and damp almost overnight. I know that I have said before that I think carrots are the pear of the vegetable world. So. This glut. What to do with them. I cooked …

Continue reading Roasted Carrot and Sesame Houmous