Here’s a good menu idea for a cocktail party. Zucchini, potato, spices and mint combined in a tiny ball, flash fried and served with a dash of mayonnaise. They’re moreish and make the perfect one mouthful appetiser ….
MINI SAUSAGE ROLLS
CHRISTMAS COCKTAIL
PERSIAN CARROT JAM - Moraba-ye-Havij
When I came across the idea of this Carrot Jam – Moraba-ye Havij I was really quite delighted. Apparently, it’s been made in the Middle East since the twelfth century. But for me, the thought of the humble carrot – one of our most familiar and everyday vegetables – being sweetened up, spiced up and tweaked up with citrus, had a sure ring of novelty and promise ….
RHUBARB AND RASPBERRY CRUSTLESS TART
PICNIC STICKS
TEA-MARBLED QUAIL EGGS
SESAME-COATED MINI CUCUMBERS
PICKLED DUTCH CARROTS
GLUTEN-FREE MADELEINES
FLAMICHE AUX POIREAUX
CHOCOLATE MACADAMIA BISCUITS
SPICED CHICKEN WITH CHORIZO AND CHICKPEAS
Our recently published Cornbread recipe had me thinking about a main meal to go with it. Mexican seemed the logical direction but it came with a proviso that it would be flavoursome and easy to prepare. (Much sought after those two characteristics.) And so Spiced Chicken with Chorizo and Chickpeas came about ….
CORNBREAD
CHESTNUT CREAM SPONGE
Chestnut is the hero of this layered dessert cake. It’s rich, delicious and worthy of a celebration, we think. The gluten-free sponge uses chestnut flour which has a delicate and distinct aroma, and the glorious filling is a combination of sweetened chestnut purée and cream. Dark chocolate is the supporting act in the form of a luscious icing ….
KABOCHA-STUFFED ZUCCHINI FLOWERS
I have fallen deeply in love with kabocha, the sweet, nutty Japanese pumpkin that’s called Kuri Kabocha in Japan, which means ‘nutty flavour.’ For a pumpkin it’s a revelation. (Are you starting to worry about me?) Add garlic, pepper, chilli and parmesan and you have a delicious stuffing for the seasonal delight that is zucchini flowers ….
SWEET CHILLI PRAWNS WITH COCONUT RICE
As always, the very best produce needs to be used in our Sweet Chilli Prawns and Coconut Rice dish. (We know you know this but we like to press the point!) A good prawn is a thing of beauty. An old prawn is not! Similarly with the herbs and leaves. If they look good enough to stick in a vase then you have chosen the right bunches. No wilting greens here ….
