This recipe for Greek Thyme, Oregano and Fenugreek Pork Fillet served with Tsatziki and a Tomato and Onion Salad, takes the essential flavours of Greek cooking and adds fenugreek, a herb that Leivatitaki learned to love through Turkish cuisine. Like the author of Aegean: Recipes from the Mountains to the Sea our reviewer Nicky loves the ... Read more »
The addition of orange, oregano and anchovy fillets to the classic lamb marinade ingredients of lemon, garlic, oil and salt really elevates this lamb cutlets recipe to another level. The intensity of flavour is well worth the minimal effort to pull the marinade together, and the curlets are delicious as they are, or with a ... Read more »
Courgette and feta fritters are a dish many of us come to know and love during holidays to Greece, or visits to Greek restaurants. Happily, this courgette and feta fritter recipe from Marianna Leivatitaki’s Aegean cookbook didn’t disappoint, transporting our reviewer Nicky back to the memories of wonderful trips. Read more about the book, and ... Read more »
Nasi goreng (which translates to fried rice in Indonesian and Malay) is one of my all time favourites, a real comfort dish of fried rice with a mix of meat, vegetables and seasonings. This chicken nasi goreng recipe from Lara Lee’s Indonesian cookbook, Coconut & Sambal, combines rice, chicken and green beans with aromatic garlic, ... Read more »
I’m a sucker for all things fried, and these sweet-savoury spiced corn fritters from Lara Lee’s Indonesian cookbook, Coconut & Sambal, really appeal. Fry them fresh and hot to eat straight away, or prepare in advance and reheat in the oven. Either way, these crispy treats will hit surely hit the spot! Find out more ... Read more »
If you read my recent review of Lara Lee’s Coconut & Sambal, you’ll already know that we loved Lee’s recipe for tomato sambal. This versatile and fiery condiment can be served with many of the Indonesian dishes throughout the book. Made from tomatoes, red chillies, ginger, garlic, shallots and some tamarind and brown sugar (for ... Read more »
Tiramisu is a popular classic for good reason! Who could fail to love this creamy dessert with its booze-and-coffee-soaked sponge fingers? It’s often described as the Italian version of a British trifle, with its alternating layers of delicousness. However you describe it, this two-booze tiramisu from Letitia Clark’s Bitter Honey is a crowd-pleaser! Head over ... Read more »
As I’ve never really understood the appeal of bread sauce served with roasted meat, I strongly identified with Letitia Clark’s story about her boyfriend Luca’s horror at the idea of it. Bread sauce isn’t a tradition in Italy, but cooking meat in milk is a much loved classic, with the milk turning into a sweet, ... Read more »
These Slow-cooked Flat Beans with Tomato, Pancetta and Chilli are the first dish our cookery book reviewer Jack cooked when putting Letitia Clark’s Bitter Honey to the test. Although the book focuses on Sardinian recipes, Clark points out that similar recipes are cooked all over Italy, and across the Mediterranean region. Jack really enjoyed its ... Read more »
Potato salad is such a versatile and summery dish, perfect as a side for barbeques and picnics. I also like it with sausages, burgers, fish fingers, chops, roast chicken…. I still love my decadent Heart Attack Potato Salad in which bacon takes a starring role, but today’s quick pesto mayonnaise pesto salad recipe is incredibly ... Read more »
The Place of Onions, in old Lille. After last night’s rainstorm the intense sticky heat has broken and today is cool, breezy, fresh… I love it! A drop of… [more]
We went to Star Wars: Secrets of the Empire at The Void this morning, an amazing VR experience where we got to be Rebel Alliance members going undercover as… [more]