Beetroot are sweet and earthy. Once I thought that they were red, but this is not so. They may be pink or creamy, little or big. They absorb flavour and make rich soups and crisp pickles. They are a perfect ingredient in a vegan goulash. But to my way of thinking they are perhaps at their most appealing in a cold weather salad. And to this version, I have added an English goat’s cheese.
Tag: cheese
Bean and cheese cannelloni
I first made pasta when teaching English to newly arrived refugees at school. I just couldn't teach grammar all week and I knew they needed to eat. So we had cooking every Friday, and ate it at lunch time. Before the end of the year we compiled the recipes, sold booklets around the school and …
Harvest Greek salad
At last I have a small crop of cherry tomatoes! These, plus the herbs which always grow in the garden, call for a celebratory salad on this hottest of days. In Been Down So Long It Looks Like Up To Me, by Richard Fariña, the protagonist sets out carrying a jar of feta in his bag. A modern version of the latter is a key ingredient here.
Operatic pancakes
In this post I return to pancakes, this time English ones. Traditionally served with lemon and sugar, always good, they are a very adaptable backing for savoury and sweet fillings and can be eaten at any time, all day long. The 70's (Hippy) version would have been stuffed with leeks and baked in a cheese sauce. Here I have made one savoury and one sweet version
Egg and bacon pie
My sister and I have slightly different versions of this intro, it could have happened to both of us a year apart or maybe we were all in the same story together but anyway this is how I remember it:
Lazy cheese scones, Virginia
My neighbours down the road have set up a street stall for charity. They lay out slabs of Mars Bar cake and Rocky Road fudge. There are shortbread biscuits with faces drawn in pastel icing, but these are not their best sellers. Their best sellers are the plump cheese scones they sell in pairs. They're …
Asparagus quiche
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 …
Vegetable “moussaka”
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 …
Cooking for one 