Green beans with pine nuts

Green beans should have a bright, strong colour, with crisp pods with a satin-like sheen. They should not look wilted, discoloured or brown. They are best eaten when young and tender. To More »

Lamb koftas in yogurt with cinnamon and chilli

Lamb koftas are one of the classics of Indian cuisine, well adopted by Westerners around the world. In the simplest form, koftas consist of balls of minced or ground meat—usually beef, chicken, More »

Deep-fried zucchini flowers

Deep-fried zucchini flowers are Italian speciality and it becoming recently much wider popular. The flowers have a subtle flavour, reminiscent of young zucchinis, and can be eaten even raw. The flowers can More »

Croque senor

Croque senor is actually sandwich of Cheddar cheese and ham given a Mexican flavour with salsa of tomatoes, chilli and red pepper. It is a version of the croque-monsieur, that originated in French More »

Courgettes on garlic bread

Courgettes on garlic bread are delicious choice for quick lunch or light dinner, or even a party bite. Easy to make and with ingredients that may be found in any shop, this More »

 

Chicken with Calvados

Chicken with Calvados

Traditional French chicken with calvados dish with a couple of twists. Calvados is an apple brandy made in Normandy, northern France. It’s produced from distilled cider and matured in oak barrels. In Normandy it’s traditionally served as a digestif during (yes, during) the meal. It’s good in cocktails and makes an excellent mulled cider mixed with apple juice, cider, cinnamon, cloves and brown sugar. Calvados can be used in cooking, particularly in Norman specialities such as chicken with cream and Calvados, crêpes flambés or apple-based dishes.

Orecchiette with rocket pesto

Orecchiette with rocket pesto

Orecchiette with rocket pesto are excellent dish for any occasion. The rocket is a herb with a with a peppery mustard flavor. The smooth dark green spiky leaves resemble dandelion leaves, and it is sold loose or banded in bunches. Younger, smaller arugula is milder tasting and less bitter. Arugula has traditionally been used in Italian cuisines. It’s gaining popularity as an ingredient in fresh salads, but is also good with cheeses, sandwiches, chicken and tuna salads, egg dishes, pasta and tomato dishes, and sautéd vegetables.

Russian black bread

Russian black bread

Russian black bread is a very delicious bread full of flavour. Black bread is culturally seen as low-quality bread in Eastern Europe. It is for the people who can’t afford the soft bread from finely milled wheat germ. The original recipes won’t include exotic (for the USSR, and even more so for Czarist Russia) ingredients like coffee or cocoa.

Lamb kofta curry

Lamb kofta curry

Lamb kofta curry is Indian-flavoured dish with meatballs cooked in a wonderfully spicy sauce. If you don’t finish it all in one sitting, this tastes great re-heated the next day. Kofta is a Middle Eastern, South Asian and Balkan meatball or meatloaf. In the simplest form, koftas consist of balls of minced or ground meat—usually beef or lamb—mixed with spices and/or onions. In Pakistan, Turkey and Iran, koftas are usually made of beef, lamb, mutton or chicken, whereas Greek and Cypriot varieties are usually made of beef, veal, pork or mixtures of them.

Lemon and ricotta cheese muffins

Lemon and ricotta cheese muffins

Lemon and ricotta are a great combination. Not only are these muffins flavorful, they are incredibly light and fluffy and make for a perfect morning treat. Ricotta, meaning twice-cooked, is made from the whey that is drained off while making cheeses such as mozzarella and provolone, and is technically not a cheese at all. Ricotta can be used on its own or in sweet and savoury dishes. It’s used in many Italian dishes, especially as a stuffing for ravioli or in pastries. It’s quite low in fat, making it a good substitute for mascarpone.