Vegetarian

Zucchini, dill and mint fritters

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Zucchini, dill and mint fritters

Kolokithókeftedes may aníthos kai diósmo

zucchini fritters

Vegetable fritters are very popular and may […]

Twice-Baked Cheese and Truffle Soufflé

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Twice-Baked Cheese and Truffle Soufflé

This was my contribution to a 5 course truffle degustation dinner at the Truffle and Gum Boot dinner at Borodell on […]

Green Shakshuka

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Green Shakshuka

Serves: 4
Preparation: 10 mins
Cooking: 25 mins

2 tablespoons (40ml) extra virgin olive oil
2 leeks, washed and sliced
1 tablespoon ground cumin
1 green chilli, deseeded and finely […]

Rag Pasta with Fresh Tomato & Basil

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Rag Pasta with Fresh Tomato & Basil

Serves 4
Preparation and cooking time 10 minutes

375 – 400g fresh lasagne sheets (size depends on brand)
2 medium ripe Roma […]

Falafel

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Falafel, a recipe from Royal Lily boat which cruised down The Nile, Egypt

Makes 16 or serves 4 with salad and bread
Preparation 15 minutes + 20 […]

Grilled Radicchio Bruschetta, Marinated Chevre and Fresh Peas

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Grilled Radicchio Bruschetta, Marinated Chevre and Fresh Peas

Serves 6
Prep 10 mins
Cooking 3 mins

1 firm head radicchio, outer leaves discarded
¼ cup (60mls) extra virgin olive oil
1 […]

Panzanella

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Panzanella

This is a traditional Tuscan dish. However, I like to keep the crusts on the rolls, rather than use bread, as I like both the […]

Burnt Carrot Salad

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This burnt carrot salad is an excellent lunch or quick side salad. The carrots are great and easy to cook on the barbecue.

Serves: 2
Preparation: 5 […]

Middle Eastern Kofte with Tzatziki

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Herbie’s Kitchen Middle Eastern Kofte with Tzatziki
by Kate McIntosh of goldenballs.com

Preparation time: 5 minutes
Cooking time: 40 minutes
Serves: 4-6

These look deceptively like meat, and are extremely […]

Rhubarb Tarte Tatin

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Rhubarb Tarte Tatin

I love a good tarte tatin, especially made with pear or quince, but who has time to make one? This simple method is […]