20/10/2010 by D.

These spicy little numbers are Pakistani street food, from ‘the world of street food’ by Troth Wells.  They are delicious served with naan, green salad and some raita (yoghurt with chopped cucumber, onion and tomato).  An interesting way of making your bonfire go with a bang…

1 lb minced lamb
1 onion
2 deseeded chillies
1 tbsp mint
1 tbsp coriander
1 1/2 tsp garam masala
1 tbsp gram flour (chickpea flour)
1 tsp cumin seeds
1 tsp salt
to serve, 1 lemon
12 metal skewers

Finely chop the onion, chilli and herbs (you can do this in a food processor).

Mix all the ingredients together really well, then refrigerate for an hour to let the flavours combine.  If you want to check the seasoning, shape a teaspoon of the mixture into a littly patty, fry it for a couple of minutes until cooked through, then taste and adjust if necessary.  Make the raita and cut a lemon into wedges.

Squidge the mixture onto metal skewers so they are around 12 cm long.  Grill on a hot grill or barbecue, turning regularly until they are cooked through and slightly charred.  Squeeze over lemon juice and serve immediately.

Posted in Snack, Gram flour, Mint, Kebabs, Coriander, Cumin, Onion, Chilli, Lemon, Lamb, Organic Box | Print | No Comments »

20/09/2010 by D.

This is another one from my World Food Cafe 2 book.  Still quite a favourite!  Serve this with grilled fish or cherry tomato and aubergine kebabs.

2 tbsp butter
zest of 2 lemons
1 tbsp chopped fresh thyme (or 1 tsp dried)
1/2 tsp freshly ground black pepper
1 lb basmati rice, washed til water is clear
juice of 1 lemon
1 tsp salt

Melt the butter and add lemon, thyme and pepper, and fry for a minute.  Add rice and stir well.

Add salt, lemon juice and enough cold water to cover the rice by 1cm.

Cover and bring to boil.  Simmer until the water is absorbed.  Fluff up the rice and season to taste.

Posted in Butter, Thyme, Rice, Lemon, Vegetarian, Recipe | Print | No Comments »

23/05/2010 by D.

This recipe is adapted from one of my favourite American cookbooks: generations eats by Amy Rosen.

1 pack fresh spinach (or chard)
1 jar artichoke hearts
1 cup grated mozzarella
2 minced garlic cloves
1 lemon, juiced
1/2 tsp salt
some grinds of black pepper

Preheat the oven to 180c.  Drain all but 1 tbsp of the oil from the artichokes (if you are using tinned artichokes in water, once you have drained them, add a tbsp olive oil or mayonnaise to this recipe).  Wash and dry the spinach (or chard) and remove the tough stalks.

Roughly chop the spinach and artichokes and mix with the rest of the ingredients and bake for around 40 mins until browned on top.  Serve while warm with melba toast, toasted bagels, pitta or baguette.  Soooo nice.

You can mix it up in advance, then bake later, so great for parties.

It can also be made with defrosted frozen spinach, just squeeze out the excess water before chopping.

Posted in Spinach, Artichoke, Dip, Mozzarella, Garlic, Chard, Vegetarian, Lemon, Recipe | Print | No Comments »

15/03/2010 by D.

This filling salad is one of my favourites and comes from the Reader’s Digest ‘Complete Vegetarian Cookbook’.

500g waxy potatoes
4oz broad beans
3 spring onions, chopped
2 hard-boiled eggs, cut into 8ths
1 tin artichoke hearts, drained and chopped

Dressing
4 tbsp olive oil
2 tbsp lemon juice
1 garlic clove, crushed
1 tsp marjoram
1 tbsp plain yoghurt
pinch of sugar
salt & pepper to taste

Boil the potatoes until just tender, meanwhile make the dressing by whisking the lemon juice and oil, then working in the other ingredients. 

Drain the spuds, then roughly chop.  You can add the beans to the potatoes toward the end of their cooking time, or cook them separately in the boiling potato water for 5 minutes.  Drain and refresh in cold water. 

Mix all the ingredients together and toss well with the dressing.  Season to taste.

This salad is lovely and creamy, with the different flavours coming through distinctly, yet working well together.  It is very good with grilled meats.

Posted in Artichoke, Broad Beans, Marjoram, Spring Onions, Yoghurt, Salad, Potato, Lemon, Garlic, Eggs, Recipe | Print | No Comments »