Ingredient Archives: Paprika

MIgas and grape salad

Migas with Chorizo and Peppers: A breakfast special, and a Grape Salad

I’ve been wanting to do a breakfast or brunch dish for a while and I’m glad to finally have a chance to offer up something that would be great on a lazy weekend morning. It’s a dish called Migas that originates in Spain.  Made with rough breadcrumbs, garlic, oil and spices along with some nice […]

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Sweetcorn, Mushroom and Gorgonzola Quiche

Sweetcorn, Mushroom and Gorgonzola Quiche

Conventional wisdom tells us to avoid the oven in high summer but I propose an exception for Quiche. Although you have to deal with a half hour of oven time, you get a delicate, versatile and very picnic (or garden) friendly dish.

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Fried Whiting

Fried Whiting with spicy flavours

  I’m going to call it now. Whiting —Merlangius Merlangus— is not a very exciting fish on it’s own. It’s an ethical fish sure, being pretty abundant this side of the Atlantic and cheap as chips, but it just doesn’t pack any weight. As the The Oxford Companion to Food suggests: “It is easy to digest […]

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Bessara — a dried fava bean soup, with sorrel

Bessara — a dried fava bean soup, with sorrel

While looking for good foods to explore for the upcoming Jewish holiday of Passover, I found an intriguing recipe from Claudia Roden’s Book  of Jewish Food. It was  for a soup made using dried fava (or broad) beans. Apparently it’s eaten in Morocco during passover as “that is what the Hebrews ate in Egypt”. I […]

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