Today we are sharing another recipe from Meze: Snacks, Small Plates and Street Food from the Middle East, by Sally Butcher, one that hails from her mother-in-law Afi. A minced lamb casing is wrapped around two different fillings, one being whole eggs, carrots and herbs, and the other a mix of spinach, walnuts and dried ... Read more »
I’ve shared three Potato Dauphinoise posts on Kavey Eats over the years – the easy dauphinoise recipe I learned at the Waitrose cookery school, a caramelised onion and potato dauphinoise and a sweet potato and ham dauphinoise. The original easy recipe also includes a variation substituting chicken stock for the milk, so I guess that’s ... Read more »
When I’m feeling poorly I always long for the foods of my childhood. Suddenly the familiar holds a much stronger appeal; there’s deep comfort to be found in the things we’ve loved the longest, and that applies tenfold to food. My shortlist is an assortment of my mum’s home-cooked Indian food, typical English school-dinner comfort ... Read more »
Do you ever envisage a new dish in your head, hoping it will be as delicious as you imagine? And when you make it, it’s even better? I can’t pretend it’s something that happens all the time – more often there are tweaks to be made… or rarely, the idea is quietly binned and never ... Read more »
I’ve always been put off making Dauphinoise potatoes because recipes I’ve previously come across require laboriously layering very thin slices of raw potatoes, neatly and evenly, before pouring cream over them and baking for absolutely ages. But recently, I learned a far quicker and easier method, which fits perfectly with my impatient style of cooking ... Read more »
Tamasin Day-Lewis’ Chicken Savoyarde recipe appeals to me for more than one reason. Firstly, the initial part of the process is essentially how I already poach a whole chicken, so the recipe lends itself very well to being made with leftovers. (I’m sure it would work with roast chicken leftovers too). Secondly, it features chicken, ... Read more »
What’s In A Name? Risotto – pronounced [ɾiˈzɔtːo] a classic Italian dish of rice cooked in wine and stock to a naturally creamy consistency; traditionally made with high-starch, short grain rice varieties; the grains are usually toasted in butter and oil before liquid is added gradually; to finish finely grated parmesan cheese is stirred in ... Read more »
Olly Smith is well known as a wine writer and presenter, respected for helping the nation to find and appreciate good wine. But he’s also a keen food lover and has written his own cookery book Eat and Drink full of his favourite recipes, with an emphasis on food that’s great to drink with. The ... 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]