July 12th, 2013

Salami and buffalo mozzarella pizza


I’ve been using another pizza dough recipe lately, one from Lucky Peach. It’s a bit of effort to make without a mixer with a dough hook (takes a lot of beating with a wooden spoon and a lot of messing kneading). It freezes really well though, so I have been making batches and freezing balls of the dough — you just need to defrost them in the fridge and let them have one more rise.

For this pizza I used tomato and fontal cheese on the base, and added the mozzarella just for the last minute of cooking. I also finally started using a pizza stone that a friend gave us over a year ago now, very much worth the effort.

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July 12th, 2013

Barbequed eggplant and buffalo mozzarella salad


I’ve discovered that our local italian food importer sells balls of frozen buffalo mozzarella! Not as good as fresh (you defrost them in the fridge overnight), but cheap, and much better than the ‘mozzarella’ you get at the supermarket.

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June 22nd, 2013

Chicken liver pâté


I’ve never made pâté before: something about it just seemed impossibly complicated in my mind.


But it really isn’t hard at all. I used Nigel Slater’s recipe, it has a short ingredients list and is really quick, just a little messy (and kinda gross looking, especially those livers). The result is great though: very creamy, very tasty.


Nigel recommends serving it with cornichons and green peppercorns… I didn’t have those, but we did have fresh greens from our garden: mizuna, watercress, lettuce, dill & coriander, with a little drizzle of olive oil and sea salt. Pretty great.

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June 22nd, 2013

Pasta with preserved artichokes and green stuff


Green stuff? Yes, green stuff.


Pistachios (unsalted), capers, parsley, crushed to a paste with anchovies and garlic. Pretty tasty.

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May 9th, 2013

Zucchini, goats cheese and garlic pizza


I used a hard dutch goat cheese for this pizza (because that’s what we had), and I experimented with using the flatbread dough recipe for the base. It was pretty good, mostly because of the toppings—loads of crushed garlic, cheese, and thinly sliced zucchini. The base was a little on the crispy side for my liking.

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May 8th, 2013

Roast pork for friends


Roast pork again, this time with some juniper berries rubbed into the meat along with crushed (fresh) bay leaves and garlic. Pretty great with single-malt whisky (it turns out).

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May 6th, 2013

Quince & lamb meatballs


A variation on a recipe from Jerusalem.


I had planned to make quinces stuffed with lamb, but the quinces we had some codling moth damage, so I cut off the usable bits and made meatballs in quince sauce instead. The meatballs had a wonderful flavour from the allspice and ginger, and the quinces had a beautiful tartness to go with the sweet lamb. And of course, pomegranate seeds make everything look pretty.


I blowtorched the meatballs once they’d been cooked in the sauce, because, well, why not? We had them with green freekeh and micro-herbs from the garden. (I say micro-herbs as if that is something normal. In fact, it was just thinned out broccoli and cabbage seedlings from some things we are propagating. But micro-herbs sounds so much more ‘chefy’, no?)

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April 27th, 2013



From the recipe in the Moro cookbook. The dough takes about an hour, they cook in around 5 minutes, and are much better than shop-bought flatbread.


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April 25th, 2013



A bit more recent than the crab curry (hence the new kitchen).

Home made lavosh crackers are surprisingly easy, and totally worth it (especially considering how expensive they are to buy). We’ve made them a few times. I’m pretty sure we used this recipe.


Easy yes, but a little messy. I recommend an apron.


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April 25th, 2013

Crab Curry


This was a while ago now (just getting the blog back up to date after a busy time moving house). I volunteered to cook a crab curry using my grandmother’s recipe (above) for an Indian-themed feast at a friend’s house. I’d never cooked with crab before.


I must admit, I did feel a little sad cutting up those poor crabs. I did put them in the freezer first to keep them calm, and used quick, clean cuts, but it still felt a bit mean…


The recipe uses Larich brand crab curry paste (apparently this is the closest you can get to a ‘real’ crab paste as Nanna used to get back in Goa). You add a few vegetables, tomato, vinegar and coconut cream, and then just sit the crab in the hot mix off the heat until it cools down. When you are ready to eat simply reheat to cook the crab through.


I moved it from the wok because we had to transport it. It reheated nicely and was a great hit at the party, I would probably do it again, but maybe with prawns or other seafood (crab is awfully fiddly).

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