This is based on an Erdbeer-Biskuit-Kuchen recipe from a German fruit flan cookbook. I was given the book during a recent trip to Germany by our hosts during ‘Kaffee und Kuchen’ (traditional coffee and cake social just after lunch). This flan was served with the coffee and I was surprised that the base was homemade. So I found my own special sponge tin, did some translating and started baking. There are many quick cheats for this recipe which means it can be knocked up in no time. Or there is the full WDC method which will take a little longer…
Pappardelle with Parma Ham
Another ‘leftover’ from an Easter anti pasto and another recipe worth posting.
Quick Lasagne with Tuna and Sliced Vegetables
This is one of the best things I have made. A moment of serendipity, just when you can’t imagine what to cook, something rather good comes out of nowhere…
You can’t go wrong with beetroot and goats cheese – so I make no apologies for another version of this tasty combo.
Kohlrabi Asian Salad
Kohlrabi has a faint taste of coconut. It’s crisp and crunchy, so I thought it would be perfect in an Asian salad.
Monk fish and Prawn Methi, Marsoor Dal, Lemon and Chana Dal Pilaf with Paratha and Chutneys
I happened across an unusual fresh herb at the market: ‘Fenugreek!’, the stall holder calls out. I asked if I could taste some – definitely interesting. I then asked the man how he cooks with it. ‘How would I know,’ he said, ‘we don’t cook with it, we’re from the Middle East – only Indians cook with it – they call it methi.’ And so, my cooking everything methi phase begins…
Rhubarb Crumble – Deconstructed
Rhubarb is brilliant – it’s got a silly name, it’s vegetable that tastes like fruit, and its pink! My ‘deconstructed’ crumble keeps the shape and the beautiful colour of the rhubarb and transforms a homely pud into a something special.
Celeriac and Cyprus Potato Gratin
Celeriac and potatoes have a wonderful affinity, but the real delight of this recipe Cyprus potatos – their nutty taste and texture is perfect in a gratin.
Roast Haunch of Venison with Roast Vegetables
Venison is a rich, lean, healthy and very tasty meat. A small haunch cooks very quickly and is a great alternative to beef.
Five-Spice Glazed Gammon with Five-Spice Sauce
Pete always liked my Asian-flavoured sweet glazed ham. So here is a version based on five-spice flavourings.
Biscotti Eight Ways
I made eight flavours of biscotti as Christmas gifts. A bit mad, but lots of fun. The photo shows the hazelnut, orange and chocolate, and chocolate and chocolate flavour – the rest were eaten!
I was blown away by a nduja pizza I had in London. So naturally, I bought some the next time I was in my Italian deli…