This is from Raymond Blanc’s “Cooking For Friends”. It is an excellent cookbook, and thoroughly reliable, one of the few I feel I can cook from when entertaining without a trial run, but then I quite enjoy winging it when cooking sometimes.
There are many versions of course, but this is my family’s, and it is good. We always serve it with a pilaff of white long grain rice, with a little softened onion, and a green salad. If you are lucky there will be some sauce left over, and it is wonderful stirred into good spaghetti.
These are made with buckwheat flour (known as blé-noir, black wheat, or sarrasin in France), and are always served with savoury toppings (or simply with butter, but still as a savoury dish). I have used many recipes over the years, and this has been my favourite for sometime.
In honour of Saint David’s day. Bara brith is the traditional “speckled bread” of Wales, and it is a perfect loaf cake for tea, or breakfast, or just because you want some.
This isnt really a recipe, more a guide. It’s too easy to be a proper recipe. There are really only four requirements; a bird, a brick, some veg and time.
This is not the classic original, but it is a lovely dish.
This easy and delicious dish is based on middle eastern food, the split pea stew being something traditionally found in Persian cookery. The source of this idea was the peerless Claudia Roden, specifically her book Middle Eastern Cookery.
This may or may not be authentic, and it may or may not be South African. I made it as part of our South African meal, and it went down very well indeed. The recipe is a cobble together of various versions found on the internet, and put through their paces in my kitchen. I have no note about where each version came from, except for a scribble saying this was largely based on Georgia’s. So Georgia, whoever and wherever you are, thank-you.
There are many fine pizza recipes out there, but this is our version for the clay oven. The dough recipe is from Tamasin Day-Lewis’s “Supper For a Song”, and is very good, as are so many of her recipes.
I love poached eggs, truly and deeply. I love them on toast (toasted muffin counts), with hollandaise sauce. They are the perfect egg. There are many variations on the poached egg / hollandaise / toast wonder-theme, the greatest of which are eggs Benedict, and if I may, my eggs Marmitine.