Pancetta with monkfish and garlic oil and sweet potato mash
1. Bring a pan of water to the boil and cook the potato for 10-12 minutes, until tender. 3. Sprinkle the rosemary and salt and freshly ground black pepper on the monkfish and wrap in the pancetta. 4. Sear the wrapped pancetta in the pan for 4-5 ... [... more]
BBC |
Marinated Green Olives - Chakistes Kibrisli Style
My parents were taught as a child in Cyprus how to prepare their own olives, it's a long process but this is worth it. The raw green olives are split in half with a special stone but seed still intact, this allow the brine (salty water) to soak ... [... more]
International Vegetarian Union |
Spaghetti with Anchovy and Tuna
1. Cook the spaghetti in a large pot of boiling salted water for about 8 minutes, until al dente - tender but still firm to the bite. 2. Meanwhile, heat the olive oil in a frying pan, add the garlic and fry over a gentle heat for 3 minutes. Add ... [... more]
BBC |
Tomato Curry
This is a Northern dish. As the Indian tomato is more like our plum tomato, use canned rather than fresh. It can be done with an equal portion of fresh, but it is a lot more fiddly! I apologise to the purists in advance. I do not use microgrammes ... [... more]
International Vegetarian Union |
Quiche Lorraine (Cheese and Onion Flan)
This used to be a popular lunch dish at our house when girls were young. They learnt to make it at their school later on and made it themselves as they grew older. Here, I have modified the recipe they used. Some variations are also given. You ... [... more]
Mamta's Kitchen |
Caramelised pineapple with sabayon
1. Preheat the oven to 180C/350F/Gas 4.To make the caramelised pineapple, melt the butter for 2-3 minutes in an oven-proof saucepan. Add pineapple wedges, brown sugar and vanilla. 3. To make the sabayon, over a pan of simmering water place the ... [... more]
BBC |
Autumn Casserole with Chestnuts
Chestnuts work well with root vegetables and also make this casserole more of a meal. I like to purée some of the cooked mixture to make the background texture more substantial. As with most dishes of this kind, they are best made the day before .. [... more]
Vegetarian Society |
Tomatoes, Oven Roasted
These are very simple to make and are quite delicious. You can serve them as a side dish to an Indian or Non-Indian meal, or as a sandwich filling. Serves 4 Slice the tomatoes in halves. Place cut side up in a large oven-proof dish or ... [... more]
Mamta's Kitchen |
Diced Potatoes with Turmeric and Cumin
Now put in the potatoes and stir once or twice. Sprinkle in the turmeric. Continue to stir every now and then and cook for about 15 minutes or until the potatoes are lightly browned and almost done. Sprinkle in the ground coriander, ground cumin, ... [... more]
International Vegetarian Union |
Chana/Tuvar Dal Powder (Spice Mix from South India)
Dry fry the cayenne powder for about 15 seconds. Allow to cool. Powder the chana dal, cumin seeds, cayenne, salt and garlic powder/asafoetida together. Serve with hot rice and ghee/oil and thinly slivered onion on the side. You can try making it ... [... more]
Mamta's Kitchen |
Honeycomb cheesecake
55g/2oz cinder toffee (also called honeycomb), broken into pieces 1. Whip the cream with the vanilla essence and sugar in a large bowl, to thicken. 2. Fold in the cream cheese to combine, and then stir in the cinder toffee. 3. Spoon the mixture ... [... more]
BBC |
Chickpea dip
1. To make the dip, blend the chickpeas, seasoning, olive oil and garlic in a food processor until you have a smooth, creamy texture. Add more olive oil if necessary. 2. Spoon the dip into a serving dish and serve with bread and ... [... more]
BBC |
Andhra Tomato Chutney
Andhra special tomato Chutney, It can be served along with pakoras, can be mixed with rice, can be eaten with dosa and many more 1)Add 2 Table spoons of Oil in kadai, now fry mustard seeds, methi,red chillies and aseofodia and keep it aside ... [... more]
International Vegetarian Union |
Burfi and Variations - Tinned, Condensed Milk Version
Burfi is a diamond shape sweet, a common sweet in India. It comes in scores of different varieties and flavours. Traditionally, burfies are made from Khoya or Mawa, a condensed milk solid. Here in this recipe, I have used tinned condensed milk, ... [... more]
Mamta's Kitchen |
Carrot and Sultana Pudding
Carrots give this light steamed pudding a wonderful golden colour. Dare I suggest it as a useful alternative to Christmas pud? Drain and purée in a blender or food processor. Leave to cool. Spoon in the mixture.Cover with a layer of greaseproof ... [... more]
Vegetarian Society |
