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Month: April 2020

A red beans and rice number, Virginia

On April 19, 2020September 20, 2020 By Editorial teamIn dinner1 Comment

“One day Jim Duffy came by my carrel in the Eisenhower Library. Duffy was a Tulane graduate, steeped in southern history and politics. He said “Cynthia’s doing a red beans and rice number. You come along now”. What did I know about red beans? I was English. I knew about baked beans. That night - …

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Leek and potato soup

On April 17, 2020September 20, 2020 By Editorial teamIn LunchLeave a comment

Mother took her culinary influences from Constance Spry, Elizabeth David and her own well travelled life. Nobody could have criss-crossed the world much more than she had to.  But this is what we ate in England, during the two very cold years we stayed at home in Gravesend.  I have been making versions of it …

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Lambs liver and mash, Judith

On April 14, 2020September 20, 2020 By Editorial teamIn dinner1 Comment

"In normal times I might cook this only twice a year, mainly because it is no longer fashionable. This week I cooked it up on Easter Monday and ate the leftovers again for dinner on Tuesday. When I was growing up we often had liver and onions for our main evening meal. My parents ran …

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Leftover spaghetti sauce

On April 14, 2020September 20, 2020 By Editorial teamIn dinnerLeave a comment

Left over lentil ragu is very accommodating. It can go under a duck breast or pork chop. But here I have used it to make spaghetti sauce:

Wild garlic and parmesan muffins

On April 13, 2020September 20, 2020 By Editorial teamIn bakery, breakfast and brunch, Lunch1 Comment

Turn the buttery garlic and courgette mixture into the bowl of flour. Give it a stir. Then add the egg and cheese. Gently fold the ingredients together until the mixture is more or less evenly distributed lumps. If it seems dry, add a small amount of water or milk.

Anchovy pizza

On April 12, 2020September 20, 2020 By Editorial teamIn dinner1 Comment

I have been getting to grips with pizza for some time now, often unsuccessfully.  Here is my latest attempt - no cheese and with plenty of leeway on the topping ingredients.  Sardines would make a nice alternative to anchovies - black olives too (I don't have any right now) Base:   500g plain flour, 30ml …

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Asparagus quiche

On April 12, 2020July 2, 2020 By Editorial teamIn bakery, dinner, Lunch3 Comments

My lovely daughter left some shopping on my doorstep - eggs, cheese, flour and a bunch of asparagus.  The quiche made here is small but took me two days to eat, so would be fine for two people.  The recipe owes a lot to Elizabeth David, and to Anna Thomas. I have been making versions …

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Vegetable “moussaka”

On April 11, 2020April 3, 2021 By Editorial teamIn dinnerLeave a comment

The word “Moussaka” is probably misleading here because this dish is a product of Britain in the early 1970s when aubergines and even courgettes were exotic veg.  (What a waste, when it could have been a proper marrow?) I first ate lamb moussaka at the home of my tutor, as cooked for us by his …

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Tortillapatis

In the 1950s we lived in the Khuzestan desert.  Despite the scorching heat my baby brother used to hang with the old men behind our house, speaking Persian and spending the day cooking chapatis.  Theirs were soft and doughy while the ones they made for my mother were crisp. I can still taste them now. …

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On April 9, 2020September 20, 2020 By Editorial teamIn bakery, breakfast and brunch, Lunch2 Comments

Sugo

A few of these recipes call for sugo.  Sugo is just a Neapolitan home-cooked tomato sauce which is used as a base for many pizza and pasta dishes.  Needless to say mine is not in any way authentic but I'm adding it here so you can find it without having to plough through other recipes …

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On April 9, 2020August 13, 2020 By Editorial teamIn dinner4 Comments

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