Grilled Tuna Salad Niçoise with potato chips is a loose interpretation of one of my favourite French dishes, which originates from Nice. A traditional Salad Niçoise reflects the cuisine of Provence, with raw vegetables from the market. Regional variations include fava beans or artichokes, potatoes, boiled eggs and leaves, such as ... Read More
mint
Fennel and Zucchini with Nectarines and Fior di Latte
Fennel and zucchini with nectarines and fior di latte is one of my favourite summer salads. It doesn't really need instructions, as it just requires you to assemble the best of ingredients that you can find together on a large platter. There are so many good flavours: the sweet, juicy nectarines, the creamy fior di latte, (I love the cheese from ... Read More
Grilled Asparagus with Pomegranate, Mint and Barley
Grilled asparagus with mint, pomegranate and barley is a side dish which can be served either warm or cold. It looks so pretty with the pomegranate arils, like crimson jewels, perched on top of the rich green mint and grilled asparagus. This is my interpretation of a delicious sauce I had several years ago at Gjelina, one of my favourite ... Read More
Vietnamese-Style Chicken Salad
I made a Vietnamese-style chicken salad for dinner last night in an effort to please everyone at the table. Every night this week, someone has complained about the meal I've served. So, I placed all the ingredients on the table for people to help themselves, with the chilli and herbs on the side, and included tomatoes big and small. The fussiest ... Read More
Chicken Mayonnaise Sandwiches with Pistachios, Mint and Lime
Chicken mayonnaise sandwiches, for me, are the ultimate picnic fare. They're believed to have originated from"Poulet Reine Elizabeth" or "Coronation Chicken." This was a dish created by Rosemary Hume, a Cordon Bleu chef, and Constance Spry, a florist and author, as part of the banquet for the the coronation of Queen Elizabeth II in 1953. ... Read More
Roasted Romanesco with Green Pea Hummus
Romanesco broccoli, or Roman cauliflower, has to be one of the most beautiful vegetables I’ve ever encountered. The first time I saw one, I was reminded of a piece of chartreuse coral. The pale green florets are arranged in an intricate, fractal-like, conical spiral formation. Romanesco belongs to the plant species Brassica oleracea, which also ... Read More
Pea and Lettuce Soup with Mint and Chives
Pea and lettuce soup with mint and chives takes only a few minutes to prepare. It’s a simple entree for a spring lunch. However, if you like a more substantial soup, it works beautifully with some almond meal stirred in, or some strips of grilled prosciutto strewn over the top. It’s also a lovely way to use the outer, tougher leaves of a lettuce ... Read More
Pea and Mint Puree with Lemon and Ricotta
Pea and mint puree with lemon and ricotta is a beautifully light dip to serve with crudités. I recently served it as an alternative alongside a stronger salsa verde with radish leaves. Frozen peas are such a handy staple to have on hand, don't you think? The eschallot, which is sautéed before cooking with the peas, adds another layer of flavour, ... Read More
Salsa Verde with Radish Leaves
Salsa verde with radish leaves is simply my interpretation of a green sauce of chopped herbs. Many versions exist - think of the British mint sauce, the French sauce verde with chives and tarragon, or the the Argentinian chimichurri with coriander, just to name a few. I bought a bunch of beautiful radishes from my local market this ... Read More
Roasted Onion and Beetroot Dip
Roasted onion and beetroot dip is so easy to make, and it makes a very pretty appetiser. A painter, who did some work at our place once, noticed how much I loved cooking. He would bring me culinary treats - pomegranates from his garden, halva and a jar of pomegranate molasses. Pomegranate molasses is a Middle Eastern reduction of pomegranate ... Read More