Ingredient Archives: Parmesan

baked eggplant

Baked Eggplant with Tomatoes, Chillies, Mozzarella and Mint

Baked eggplant might sound at first blush like a depressingly bland affair. But once you have tried this wonderful marriage of succulent pillowy soft eggplant with sharp tomatoes; spicy heat playing off cooling mint and calming mozzarella I think you will change your mind. The simplicity of the making the dish belies the complexity of […]

Posted in Recipes | Ingredients: , , , , , , , , | 1 Response
Romanesco Broccoli and Pasta Bake with a Carrot and Sorrel Salad

Romanesco Broccoli and Pasta Bake with a Carrot and Sorrel Salad

  There are some dishes are best eaten at home. It’s not that they are bad, far from it. They are just such cosy meals that they deserve to be eaten on the couch in front of great (or wonderfully awful) TV. This meal of parmesan crusted pasta and Romanesco Broccoli is one of those […]

Posted in Recipes | Ingredients: , , , , , , , , | 1 Response
roast cherry tomato and baby fennel linguini

Roast Cherry Tomato and Baby Fennel Linguini—A quick flavour bomb

This week I’ve been in summer cooking mode. That means things need to be fast, simply prepared and not use too much heat. Today it’s a little brisker than it has been for a few days so I’m going to use that to permit myself to use the oven. In return I’m going to make […]

Posted in Recipes | Ingredients: , , , , , | 3 Responses
broccoli pasta

Broccoli Pasta with Transformative Power-ups

My broccoli had lasted well, but after a week hanging out in the chiller it was just starting to look past its best. Usually I’m pretty good at getting my veg used up in time but I have issues with broccoli. It’s just a little too wholesome; a little too much Sandra Dee, and not […]

Posted in Recipes | Ingredients: , , , , , , | 3 Responses
cucumber and rhubarb salad

Spring Turnip Gratin with a Cucumber and Rhubarb Salad

A gratin is a delicious, but usually a somewhat heavy affair. A traditional gratin dauphinoise is made using milk, cream, eggs and Gruyère so no wonder it’s rib-stickingly good. But today I want to make something that’s just a little lighter, in taste if not in calories. So this turnip gratin is a riff on […]

Posted in Recipes | Ingredients: , , , , , , | 1 Response
roast parsnip salad

Roast Parsnip Salad with Meyer Lemon Vinaigrette

A quick sunny afternoon roast parsnip salad. Usually when I think of parsnips I think of winter. Snow on the ground, sweet roasted parsnips and a nice plate of roast beef is a great thing to behold. Today however it’s warm(ish), sunny and spring-like. I want to play on the same sweetness of the parsnip […]

Posted in Recipes | Ingredients: , , , , , , | 1 Response
chickweed lasagne

Chickweed, Watercress and Arugula Lasagna with Prosciutto Crisps

I was quite enamoured with the bundle of chickweed I picked up from Paffenroth Gardens this week. A perky ball of round stalks and perky leaves with a mild grassy flavour. I decided to use up some produce left over from last week’s canelloni to make a delicious spring herb lasagna and treat it to […]

Posted in Recipes | Ingredients: , , , , , , , , | Leave a comment
spinach cannelloni filling

Spinach and Rapini Cannelloni with Lemon Béchamel

Personally I think Cannelloni far superior to Lasagne. I realise this is a controversial statement, but hear me out. The filling to pasta ratio is a little lower, and the pasta tends to be a little firmer as a result. I usually prefer this using dried pasta so that any bits that poke out of the […]

Posted in Recipes | Ingredients: , , , , , , | 4 Responses
Jerusalem Artichoke Fritatta

Jerusalem Artichoke Fritatta with Wild Mustard Greens

I love Jerusalem Artichokes. They’re creamy, earthy and velvety. I have to admit I’ve never really associated the flavour with artichoke hearts (this is why they have the same name; botanically they have nothing to do with each other), but no matter. I’ll warn you now though: as tasty as they are this is not […]

Posted in Recipes | Ingredients: , , , | 2 Responses