MONKVALLEY: Food, memories and life in the Loire Valley: France
KHORESH GHEYMEH خورش قیمهis a deliciously balanced Persian stew that is prepared with, lamb and yellow split peas, but the special ingredient is Limoo Amani Persian dried limes have … Continue Reading →
Musakhan is a classic Palestinian chicken dish, with a wonderful combination of tart sumac and gently sweet onions. This sumac chicken is easy to prepare, comforting and delicious! INGREDIENTS … Continue Reading →
Berbere is an Ethiopian spice blend with a fair kick, (so, use less if you don’t like heat). This is a complete meal in a tray, but you … Continue Reading →
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 →