This is a very simple recipe, from a book called Reds, Whites, and Greens, by Faith Willunger. As you might have gathered from the title, it’s a book of Italian things to do with vegetables. I’m yet to find a…
Recipe: Baked Cauliflower
Tag: low fructose
Leftovers for Lunch: Roasted Vegetable and Chickpea Salad
I love roast vegetables. About once a fortnight, I will do a huge roast vegetable fest – one enormous tray of potatoes, pumpkin, sweet potatoes, carrots, onions and beetroot, cut into chunks and the potato and beetroot parboiled, and then…
Recipe: Flavoured Butters
You all knew, didn’t you, that once I had seen Not Quite Nigella’s post on buttermaking, it would only be a matter of time before I had to start fiddling with it? In fact, by the time I got up…
Recipe: Roman Pine-Nut, Cheese and Herb Purée
This recipes is adapted from Roman Cookery: Ancient Recipes for Modern Kitchens by Mark Grant. Somewhere, I know, I have the vegan version of this recipe, in which I substituted tofutti cream cheese for the feta, but I can’t find…
Recipe: Three Roasted Vegetable Soups
Three recipes in one post today, because it’s the same (very easy!) method, but with markedly different flavours. I’ve given recipes for a very simple but delicious pumpkin soup, a subtly perfumed beetroot soup and a creamy Jerusalem artichoke soup,…
Basics that aren’t: Béchamel Sauce (and variations)
Ah, béchamel sauce. As I wrote yesterday, it is one of the great culinary classics that dates back at least as far as the kitchens of Antonin Carême and probably further… but it’s also a definitive ingredient in comfort foods…
Recipe: Chocolate and Chestnut Cupcakes
This recipe is truly mine – I combined so many different recipes in the making of it, and added so many other random elements that I don’t think I could plot its ancestry if I tried. Sort of like the…