Monthly Archives: April 2009

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Lentil Doughnuts in a Spiced Yoghurt Sauce AKA Dahi Vada

Sometimes only GITS will do. If you have time to clean, wash and soak the black lentils overnight before grinding to a paste with salt, ginger and bicarbonate of soda then of course the results will be infinitely tastier, but

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Lentil Doughnuts in a Spiced Yoghurt Sauce AKA Dahi Vada

Sometimes only GITS will do. If you have time to clean, wash and soak the black lentils overnight before grinding to a paste with salt, ginger and bicarbonate of soda then of course the results will be infinitely tastier, but

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Pan-Fried Ilish (Hilsa) Steaks

                  We Bengalis love our fish and Ilish is the national fish of Bangladesh. Unfortunately it only inhabits tropical waters so you have to buy it frozen in the UK. Taj Stores

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Pan-Fried Ilish (Hilsa) Steaks

                  We Bengalis love our fish and Ilish is the national fish of Bangladesh. Unfortunately it only inhabits tropical waters so you have to buy it frozen in the UK. Taj Stores

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Tatsuta Age Mackerel

I picked up some sparklingly fresh mackerel from the excellent Steve Hatt and decided to have a go at making tatsuta age mackerel. I substituted the more traditional potato starch with rice flour and used rice bran oil for frying.

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Tatsuta Age Mackerel

I picked up some sparklingly fresh mackerel from the excellent Steve Hatt and decided to have a go at making tatsuta age mackerel. I substituted the more traditional potato starch with rice flour and used rice bran oil for frying.

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Spicy Pickled Cucumbers

I am addicted to pickles.From Polish mushrooms to Korean radishes, English onions to German Sauerkraut, if it contains salt and/or vinegar I am usually overcome by the sort of craving that isn’t sated until the entire jar has been devoured

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Spicy Pickled Cucumbers

I am addicted to pickles.From Polish mushrooms to Korean radishes, English onions to German Sauerkraut, if it contains salt and/or vinegar I am usually overcome by the sort of craving that isn’t sated until the entire jar has been devoured

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Parmesan Custard with Anchovy Toast

      Mmmmm two of my favourite ingredients. I love Rowley Leigh’s column in the FT and I have wanted to visit the Café Anglais for ages, but never seem to have enough money. I’ve read some wonderful things

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Parmesan Custard with Anchovy Toast

      Mmmmm two of my favourite ingredients. I love Rowley Leigh’s column in the FT and I have wanted to visit the Café Anglais for ages, but never seem to have enough money. I’ve read some wonderful things

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Salt Yard Style Tapas

I had the most amazing meal at Salt Yard – a rabbit dish so good that it made me laugh, fried parsnips with truffle and rosemary honey and padron peppers were all stand out tapas that I couldn’t wait to

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Salt Yard Style Tapas

I had the most amazing meal at Salt Yard – a rabbit dish so good that it made me laugh, fried parsnips with truffle and rosemary honey and padron peppers were all stand out tapas that I couldn’t wait to

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Oaty Wholemeal Bread with Pumpkin Seeds

  I found this recipe on the Waitrose site. It’s pretty basic so I added some pumpkin seeds and sage. I found I needed extra time for my rubbish old electric oven, as it was still a little raw in

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Oaty Wholemeal Bread with Pumpkin Seeds

  I found this recipe on the Waitrose site. It’s pretty basic so I added some pumpkin seeds and sage. I found I needed extra time for my rubbish old electric oven, as it was still a little raw in

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Roast Tomato Soup

I’ve been wanting to make a roast tomato soup for ages. After some mild research I decided to go for a classic combination of Gordon Ramsay’s (Secrets) and Delia’s (Vegetarian Collection), but with more emphasis on Gordon’s for ingredients and

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Roast Tomato Soup

I’ve been wanting to make a roast tomato soup for ages. After some mild research I decided to go for a classic combination of Gordon Ramsay’s (Secrets) and Delia’s (Vegetarian Collection), but with more emphasis on Gordon’s for ingredients and

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Lemon, Sage and Garlic Roast Label Anglais Chicken

  I decided to splash out on a whole chicken last week.  Label Anglais are the Rolls Royce of the chicken world. They are raised slowly and allowed to mature, and celebrity chefs make glowing references to them.Although they are

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Lemon, Sage and Garlic Roast Label Anglais Chicken

  I decided to splash out on a whole chicken last week.  Label Anglais are the Rolls Royce of the chicken world. They are raised slowly and allowed to mature, and celebrity chefs make glowing references to them.Although they are

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Roast Broccoli

I hate broccoli. Liver, spinach, anchovies, olives – I have no problem with any of these things. But broccoli?  Bleugh. I only eat it if it’s so smothered in something else (cheese sauce) that there is no remaining hint of

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Roast Broccoli

I hate broccoli. Liver, spinach, anchovies, olives – I have no problem with any of these things. But broccoli?  Bleugh. I only eat it if it’s so smothered in something else (cheese sauce) that there is no remaining hint of

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Masala Omelette

Another happy accident. The kind that only occurs when you think there’s nothing in the fridge but you stand there for ages anyway just staring into it’s cool, glowing womb-like shelter, thinking… Eggs and curry powder are soul mates; and

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Masala Omelette

Another happy accident. The kind that only occurs when you think there’s nothing in the fridge but you stand there for ages anyway just staring into it’s cool, glowing womb-like shelter, thinking… Eggs and curry powder are soul mates; and

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Karaage Chicken and Jalapeño wraps

          I went to a talk by Neil Boorman at the inspirational Affluenza exhibition. It was a great talk and I came away feeling super-sensitive to all the adverts I numbly absorb every day. Whereas Boorman’s

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Karaage Chicken and Jalapeño wraps

          I went to a talk by Neil Boorman at the inspirational Affluenza exhibition. It was a great talk and I came away feeling super-sensitive to all the adverts I numbly absorb every day. Whereas Boorman’s

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Potato, Pea and Cashew Nut Samosas

It’s wonderful what you can come up with when faced with a 5kg bag of spuds. This was my dilemma when I asked the other half to buy me a single large potato from our local corner shop. The potato

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Potato, Pea and Cashew Nut Samosas

It’s wonderful what you can come up with when faced with a 5kg bag of spuds. This was my dilemma when I asked the other half to buy me a single large potato from our local corner shop. The potato

Carrot Cake

                              I wanted to use up a surfeit of those cheap bags of “basics” carrots I found hiding in the bottom of my salad box. It

Carrot Cake

                              I wanted to use up a surfeit of those cheap bags of “basics” carrots I found hiding in the bottom of my salad box. It

Seafood Paella

  I needed to use up a frozen seafood selection I’ve had knocking about, so decided to try and put together a sort of paella. I’ve been instructed to make lower fat food, so the traditional addition of super fatty

Seafood Paella

  I needed to use up a frozen seafood selection I’ve had knocking about, so decided to try and put together a sort of paella. I’ve been instructed to make lower fat food, so the traditional addition of super fatty

Bengali Fishcakes with a Wasabi Tartare Sauce

                                  Bengalis call anything that’s been “egged-and-breaded” a chop although these are really just jazzed up fishcakes.  My mum used to make me these

Bengali Fishcakes with a Wasabi Tartare Sauce

                                  Bengalis call anything that’s been “egged-and-breaded” a chop although these are really just jazzed up fishcakes.  My mum used to make me these

Smoked Fish Kedgereesotto

I’d never made “Kedgeree” before.  My mum brought us up on “kitchuri” which is quite a different beast (no fish or eggs, more lentils rice and spices) which I believe is the original dish this colonial version was based on.

Smoked Fish Kedgereesotto

I’d never made “Kedgeree” before.  My mum brought us up on “kitchuri” which is quite a different beast (no fish or eggs, more lentils rice and spices) which I believe is the original dish this colonial version was based on.

Hummous

I love real hummous but hate that cardboard-like slop you so often get in the shops. It’s so easy to make the real thing and it literally costs pence. Unfortunately my magimix is on strike so I had to make

Hummous

I love real hummous but hate that cardboard-like slop you so often get in the shops. It’s so easy to make the real thing and it literally costs pence. Unfortunately my magimix is on strike so I had to make

Gratin Dauph-Nicoise

This was an accident that turned out to be truly delicious and turns a traditional side dish of dauphinoise into a more substantial one-dish comfort meal.

Gratin Dauph-Nicoise

This was an accident that turned out to be truly delicious and turns a traditional side dish of dauphinoise into a more substantial one-dish comfort meal.

Miso Vegetable Soup

This is the simplest soup ever. Add whatever vegetables you have knocking around, I find carrots, spinach and mushrooms work well. The only essentials are seaweed and the spring onion. I like to have this for breakfast with a fruit

Miso Vegetable Soup

This is the simplest soup ever. Add whatever vegetables you have knocking around, I find carrots, spinach and mushrooms work well. The only essentials are seaweed and the spring onion. I like to have this for breakfast with a fruit