MONKVALLEY: Memories and thoughts about food and a life lived in the Loire Valley, France
Another recipe from the Jerusalem cookbook – Basmati & Wild Rice with Chickpeas, Currants & Herbs. It’s absolutely delicious and can be served warm or at room temperature. Oh, … Continue Reading →
While it would be unfair to say that this is the risotto after which all others are based. But ts lovely simplicity is hard to match. It is a … Continue Reading →
This unusual dish from the Puglia region of Italy combines pieces of crisp fried pasta, normal cooked pasta and tender chickpeas, in a rich tomato sauce. It is different, … Continue Reading →
Ingredients 40g butter plus an extra small knob 1 small onion finely chopped 200g basmati rice 320ml water 1 bay leaf 1 small lemon zested in thin strips using a … Continue Reading →
Turkish white bean salad. Another store cupboard menu. So simple: Beans, red onions, parsley, but it was the dressing, using tahini which was a taste bud revelation. INGREDIENTS Serves 4 … Continue Reading →
With the help of a few simple pantry ingredients, the unassuming chickpea can be transformed into a hearty meal fit for any weeknight supper. If you want to make this … Continue Reading →
This easy salad is packed full of strong flavours from the spicy hot peppery chorizo, and the red onions. With the chickpeas served on a bed of rocket. It makes … Continue Reading →
Celery is a rather underused vegetable often served in the 80s as a crunchy accompaniment to cheese. Its almost medicinal flavour provokes a “Love it” or “hate it”response. … Continue Reading →