This soup is particularly good for babies and children. It is also wonderful for people who are suffering from any illness as it is easy to digest and very tasty.
Author: Chef M
With hints of cinnamon, pistachio, and sweet raisins, this eggplant burger is a snapshot of the everyday flavors of North African cuisine. Dressed with a delicious pepper and walnut sauce from Syria, muhammara, its sure to be a crowd pleaser!
In Poland, bigos was traditionally made in manor houses with many types of leftover meat – pork, beef, lamb, game, Polish sausage – as well as cabbage; it was given to the men to take with them when they went hunting, hence it is often referred to as ‘hunter’s stew’. During the hunt it would be heated up in a huge pot over a fire and eaten with bread. It is now known as Poland’s national dish and there are many versions. The flavour improves when it is reheated – some Polish cooks spend three days cooking their bigos! I…
This is definitely a recipe for a vegetarian. Nadia would need a chicken leg with it. And that’s the beauty of it: it’s the perfect dish for a mixed family of veggies and meat-eaters. Have it ready for when you get home and, if you want to throw a bit of animal on the plate, feel free.
These fritters are a good way to use up any leftover meat and low-FODMAP vegetables. Canned tuna (in spring water, not oil) would be a good substitute for the chicken. Remove as much oil after cooking as possible so that the fat doesn’t cause symptoms. They also work well for lunch or dinner: have two fritters alongside 1 cup of cooked rice (165 g) or quinoa (185 g) and 1 medium plantain or 1/2 cup (168 g) of water chestnuts.
Jim Feiner’s kale slaw is a combination of cabbage, carrot, and kale that is colorful, crunchy, and tasty—perfect for a party or barbecue. Jim grew up working in a restaurant kitchen, specifically with his father at the Beach Plum Inn and Restaurant on Martha’s Vineyard, opened originally by his grandfather. So although he took over the family real estate business here on the island, he remains a very creative cook and has given me a number of good ideas for kale.
This is a classic French dessert, which translates as ‘lost’ or ‘forgotten’ bread. Basically, it is sugary, eggy bread, which is truly delicious topped with seasonal fruit. Try it with poached rhubarb, or with summer berries – some of them puréed. Serve for dessert, or brunch if you prefer.
When I think of this dish, and how the words ‘chana saag’ are now familiar to so many British people, it makes me thankful for all the Bangladeshis who first came here from Kolkata at the end of the British Raj. Many of them jumped into the restaurant trade, keen to bring Indian dishes, popular with Brits in India, to our high streets. It’s thanks to them that chana saag is (almost) as popular here as it is in India. This is my take on the classic. It’s a bit perkier than your average curry-house chana saag, and uses just-wilted…
Here, a tray of mixed bitter leaves is grilled and scorched in wedges, which means the outer edges catch and wilt a little, but the inner cores retain colour and bite. The blue cheese dressing will not suit every meat, and fish rarely, but things like chicken, pork, beef, veal and many roast vegetables will get along with it nicely, particularly if you’ve got another, sweeter side nearby to cut through the cheesiness. A few crumbled walnuts and/or thin slices of sharp apple such as Granny Smith thrown in at the end could be a welcome addition, depending on what…