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.
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.
Sea bass fillet fried in brown butter, lemon and garlic, with pan-fried potatoes, peas and a little salad.
An orange, polenta and almond cake topped with a fresh orange syrup and a thin coating of sweet dark chocolate.
This is a really easy and tasty stew. Very warming without any spice.
Another convenience-health-food meal. Just open up some packets, slice, cook, snip and shake, and you’ve a tasty, nutritious and healthy meal.
A salad of half-baked, half-raw vegetables, combined with lettuce leaves, roasted chickpeas and roasted honeyed goat’s cheese.