Entries tagged garlic

February 17th, 2014

Dhansak dhal

For the first time in my life, I now own a coffee grinder which can also grind spices. After coming across this recipe for Dhansak dhal I was really curious to try out making my own spice mixes. Dhansak is a traditional Parsi recipe – kind of a mix of Indian and Persian cuisine it seems […]

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February 16th, 2014

Fresh basil pesto

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Somehow, never in my life, in all my years of cooking pasta, I’ve never made fresh basil pesto before. Until now, that is. The major impetus for this is the fact that I’m finally living in a place where we are able to grow enough basil to get truly fresh basil from the garden, along […]

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February 3rd, 2014

Home cured bacon

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This was an interesting one… much easier than I thought it would be. I used Michael Ruhlman’s recipe from here. You just take a pork belly, rub it with a dry cure mix (mostly salt and sugar), and leave it in the fridge for 7 days. You need a little nitrite salt in the mix to […]

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December 2nd, 2013

Salmon in chirimea sauce

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Another recipe from Jerusalem. I think after Nigel Slater’s Appetite it is now the cookbook that I’ve cooked the most recipes from.  It seems to be one of those cookbooks where everything turns out exactly like the picture. This was a really interesting dish. The sauce is quite spicy but subtle, and it includes roasted […]

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July 12th, 2013

Barbequed eggplant and buffalo mozzarella salad

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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

Pasta with preserved artichokes and green stuff

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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

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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

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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

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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 […]

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September 4th, 2012

Roast beetroot and orange salad

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Roast beetroot, orange segments, olive oil, garlic, parsley, salt. That’s it, a recipe in list form.

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