ZA’ATAR SALMON WITH TAHINI
Smooth, nutty tahini is perfectly paired with za’atar-crusted salmon in this quick and easy dish from the Ottolenghi Test Kitchen team. I like the creamy, runny, nutty tahini. Remember some … Continue Reading →
MONKVALLEY: Memories and thoughts about food and a life lived in the Loire Valley, France
Smooth, nutty tahini is perfectly paired with za’atar-crusted salmon in this quick and easy dish from the Ottolenghi Test Kitchen team. I like the creamy, runny, nutty tahini. Remember some … Continue Reading →
Here’s another recipe from Yotam Ottolenghi This is one of those dishes that just goes off in a new direction for most of us…fennel, clementines, anise liqueur and thyme is … Continue Reading →
Following on from our Christmas dinner with Cathy and Nigel, because it was so big we cut a piece off, to freeze for later. So I thought I would spice … Continue Reading →
I go along with Diana Henry when she says ” Chicken thighs are her favourite ingredient ” Cannot disagree with that, as in this tasty recipe from another one of … Continue Reading →
A light, easy to make and beautiful poached pears with white wine. A perfect finish to our Middle Eastern themed meal. INGREDIENTS 500 ml dry white wine 1½ tablespoons lemon … Continue Reading →
These are lovely as the tangy flavour of the feta works really well with the cool freshness of the mint, all encased in the lovely crisp pastry. Makes approximately … Continue Reading →
Artichokes are, for some, unapproachable, and to think of stuffing them with a ground beef filling takes a bit of a leap of faith but because it’s by Yotam … Continue Reading →
Another recipe from the Jerusalem cookbook – Basmati & Wild Rice with Chickpeas, Currants & Herbs. It’s absolutely delicious and can be served warm or at room temperature. Oh, … Continue Reading →