Coffee cakes

The first time I ever tried to make American muffins I used a recipe from the original Tassajara Bread Book by Edward Espe Brown. I seem to recall reading that it was fun to leave out one or other of the ingredients and see how they turned out. I have been doing this ever since.

A supper dish

This supper dish cannot be called eggplant/melanzane parmigiana, but both those items figure in the ingredients. There are beans where no beans ought to be, I have cut down on cheese, and there are no defined layers. But it tastes very like it and definitely fits into the general category of cucina povera. It is one of my favourites.

Nigel Slater’s lemon and thyme cake, Melissa

I’m not a cake maker, and don’t possess a food-processor, but there was something about this recipe that appealed and when I saw the thyme flowering on my allotment last weekend it decided the matter. The amount of ground almond makes it really moist and the thyme is an unusual but delightful addition - it’s …

Continue reading Nigel Slater’s lemon and thyme cake, Melissa

Smoked haddock kedgeree

Taste the rice – it should have a warm curry back tase but otherwise fairly bland. If that is what you like, stop there. Otherwise, blanch or grill a green pepper, slice a few rings and dice the rest. Put the diced pepper in a large mixing bowl. Do the same thing with a chilli. Squeeze over some fresh lime juice, and more olive oil, salt and pepper. Then the chopped coriander and parsley, saving some leaves for decoration.