So this is a recipe for (naturally gluten-free) chocolate buckwheat pancakes with a little pinch of ginger and cinnamon thrown in for good measure.
This recipe is a combination of the Middle Eastern Chick Pea Stew from Rose Elliot’s Vegetarian Cookery and the Nine Spice Mix from Reem Kassis’s The Palestinian Table.
Crown of duck, stuffed with a mix of bratwurst sausage meat, chestnuts, apple, prunes, port, onion and herbs. Roasted and served with apple sauce and gravy.
A recipe for a rich and indulgent flourless (so naturally gluten-free) Black Forest Gateau.
I bought a jar of Aivar it’s a mix of chargrilled peppers with aubergine that is made throughout the Balkans. When I saw how few ingredients it contains I decided to try making it myself.
It’s a confused salad because it contains a lot of fruit for a savoury salad. It started out to be something different. And although it turned out nice in the end it’s a bit odd.
A mix of brown rice fried in garam masala with curry and smoked paprika roasted chickpeas, and pomegranate seeds, avocado, mint, yoghurt and egg.
This cake has a biscuit base, topped with a blend of yoghurt and double cream, and lots and lots of fruit.
Sea bass fillet fried in brown butter, lemon and garlic, with pan-fried potatoes, peas and a little salad.