This is a lovely refreshing salad which I like to serve when the new season oranges from Italy, and dates from Morocco arrive in the shops in December. I scramble around in the garden trying to find a few surviving mint leaves to freshen it up. If the mint has all been scorched by the frost, I substitute it with a sprinkling of pomegranate seeds. This dish can be served on its own with perhaps a little yoghurt or with yoghurt and vanilla ice cream.
This is a Middle Eastern recipe which I like very much and I serve it as a dessert cake. I sometimes serve it in the winter months with a seasonal Salad of Dates and Oranges rather than the Sherried Raisins. This cake rises in the cooking and then falls a little to present itself looking like a cross between a cake and a tart. A thick, Greek-style yoghurt is best for this cake.
A great starter.
In this master recipe we are aiming to achieve a smooth and silky soup, packed full of flavour and nourishment and bright green in colour. By varying the green ingredient, you need never tire of this recipe. The choice of green vegetables that can be used here are many, but we have to choose one to get us going, so my choice is spinach. Choose strong, handsome and really fresh looking leaves and the results will be dazzlingly green.
This Middle Eastern chickpea purée or hummus is great served with toasted pitta bread, with super fresh and crisp vegetable crudites or as part of a selection of hors d'oeuvres. Hummus should be kept chilled if you are keeping it overnight and used up within 2 days of making.
This is a terrific cake and in its simplest form as listed here, it is perfect with a cup of tea. I don't see any reason, though, why you couldn't serve it as a dessert cake, still very slightly warm from the oven, with a bowl of sweet strawberries and softly whipped cream or Crème Anglaise. The cake is best on the day it is made, ideally before it gets completely cold, which is possible with this cake, as it is neither iced nor filled, just sliced and eaten. It is still excellent the next day and will happily keep for a few days after that stored in an airtight container.
For those among you who don't possess a deep-fry, but long for chips, these potatoes are perfect. The scrubbed potatoes are left unpeeled and cut into large wedge-shaped chips, with each wedge having some of the skin attached. The skin on each piece of potato is important as it prevents them from sticking to the roasting tray and, of course, also has a delicious crispy flavour. When buying potatoes, if possible, buy them unwashed as the soil will keep in the flavour and nutrients. Serve the potatoes with roast and grilled meat, poultry or fish. They are a great accompaniment to a warm salad, and you can ring the changes with the use of different herbs.
These cucumbers are immensely popular. Serve with cold meats, pates and terrines, smoked fish, sandwiches, spiced beef and with a sharp and mature cheddar cheese. The pickle keeps well in the fridge, though it does lose its bright green colour. I like to slice the cucumbers and onions really thinly for a more melting and tender result. There will be some of the pickling liquid left after the cucumbers are eaten. I like to save this and use it for sprinkling on thinly sliced onions for an instant pickle.