As many of you already know, my very favourite way to eat is to place several dishes across the table alongside a pile of bread and last night was no exception. We enjoyed a couple of left over stuffed peppers from last week’s gallery menu – I don’t throw anything away, I merely repurpose it; luscious Santorini tomato keftedes…
Tag: Lemons
Lucca Rigatoni with Roasted Tomatoes and Salsa Verde
This recipe is inspired by an al fresco dinner we recently enjoyed in the beautiful city of Lucca in Tuscany. We were sitting on the outside of the infamous Piazza Anfiteatro when I noticed a long snake of very young children each holding tiny posies of flowers with their very handsome teacher who was nervously whispering instructions to them….
Paulo’s Creamy Cannellini Bean Dip with Parsley and Sicilian Lemon
‘Shopping at the Dandelion Co-op made me feel European. Very Audrey Hepburn as Sabrina in Paris. River picked out goat cheese to spread on crispy-crusted French bread for the picnic, and olives, and a jar of roasted red peppers, and a bar of seventy percent dark chocolate, and a bottle of sparkling water. He bought…
Sóllar Lemon and Saffron-infused Roast Potatoes with Olivas Negras Sea Salt
We’ve just returned from a brief visit to the beautiful island of Mallorca where the sun was shining and the air was heavy with the scent of orange and lemon blossom, heady wisteria and clouds of tumbling white jasmine. It made my heart sing to be back in the Mediterranean where I had the chance…
Sheinkin Fattoush with an Aromatic Green Olive and Za’atar Tapenade
When I used to work there, Sheinkin was one of the coolest streets in Tel Aviv. It was where the beautiful people came to meet with friends, talk about life, listen to music, drink coffee in one of the myriad café-bars and to shop the funky independents (I have a treasure chest bursting with glittering Michal Negrin…
Provençal Haricots Blancs en Salade, a White Bean and Tomato Salad
This salad is perfect. It’s so simple to make and yet it’s capable of delivering a zing-fresh, punchy hit that is hard to resist, especially on a hot summer day served alongside a plate of light, creamy cheese, a freshly baked baguette smothered with tapenade and a glass of chilled rosé or a crisp Sauvignon Blanc….
Istanbul Sweet Potato and Bulgur Wheat Koftas with Tahini and Lemon Sauce
Our Turkish friends, Selçuki and Ali, are brilliant cooks and, knowing that I’m constantly looking to enhance my knowledge, they always put food at the centre of our plans when we’re in Istanbul (I love a plan which is somewhat of a challenge for them because Turks like to act spontaneously. This is a source…
Ratatouille Niçoise with Saffron and Lemon
In respect of creating the classic Provençal dish of ratatouille, the monumental culinary reference book, Larousse Gastronomique states that ‘according to the purists, the differenut vegetables should be cooked separately, then combined and cooked slowly together until they attain a smooth, creamy consistency’. I couldn’t agree more. For so many years, I had to endure so…
Greek Trachana Soup with Tomatoes, Lemon and Olive Oil
‘In these all-white courtyards where the south wind blows whistling through vaulted arcades, tell me, is it the mad pomegranate tree that leaps in the light scattering its fruitful laughter with windy wilfulness and whispering? Tell me, is it the mad pomegranate tree that quivers with foliage newly born at dawn raising high its colours…
Greek Yellow Split Pea Soup with Turmeric and Lemon
I love any recipe that starts with a couple of generous handfuls of dried legumes. When cooked, I can literally feel their nutritional benefit with every spoonful and that’s not some fanciful imagining, these cute little morsels are packed with calcium, folate, iron, magnesium, phosphorus, potassium, riboflavin, thiamine, vitamin B6 and zinc not to mention protein and…
Cardamom and Dill 