Last nights dinner makes for picture perfect eating. Super quick and easy. I only used 4 garlic cloves as they were on the larger size but the combination of preserved lemons and bay leaves was spot on. I’ll definitely make it again. Gluten-free. Ingredients Olive oil for brushing 2 x 225-275g red snapper or red… Continue reading Fish with Preserved Lemons and Garlic
A simple, fresh potato salad which is gluten-free and vegan. Ingredients 200g of new potatoes 2 fennel bulbs, thinly sliced 100g of pitted green olives 2 tbsps. of freshly chopped parsley 1 tsp. of ground sumac sea salt and pepper 4 tbsps. of extra virgin olive oil 1 tsp. of whole grain mustard juice of… Continue reading Fennel, Potato and Lemon salad
An absolutely delicious dinner which reminds me of the Anglo-Indian breakfast dish kedrigree. I made double the recipe and it was even better reheated the next day with a poached egg on top. Ingredients 200g monkfish fillet, cubed 2 tbsps. of olive oil plus extra for drizzling 1 tbsps. of sumac 1 tbsp. of butter… Continue reading Saffron Monkfish and Rice
Otherwise known as mujaddara or mejaddara in Lebanon or Palestine this dish is a first cousin of Egypts national dish koshari. Seven spice seasoning or baharat is a mix often including any combination of the following spices; nutmeg, coriander, cumin, cinnamon, paprika, cloves, black pepper, all spice and ginger. Alternatively pre mixed blends are widely… Continue reading Green Lentils, Rice and Caramelized Onions
The sour plums and fragrant orange blossom water is a match made in heaven. The pastry is very easy to work with producing a biscuit like tart case. I needed to lengthen my baking time to ensure the centre was fully cooked which resulted in a slightly darker color pastry than I’d like. Nothing a… Continue reading Plum and Orange Blossom Water Tart
A heart warming stew which requires minimal prep beforehand. I used gluten-free flour and stock and served with buttery rice. Leftovers freeze really well too. Ingredients 500g boneless lamb, diced 1 tbsps. of plain flour 3 tbsps. of olive oil 1 onion, sliced 2 cloves of garlic, chopped 1 tsp. of chopped dried thyme 1… Continue reading Lamb Stew with Prunes and Apricots
An easy-peasy salad for those forgotten green beans in your fridge. Vegan, gluten-free, healthy and delicious. Ingredients 400g green beans, trimmed 3 garlic cloves Juice of ½ lemon 3 tbsps. of olive oil Salt and pepper Method Cook the green beans in a pan of lightly salted boiling water for 10 mins until they are… Continue reading Green Beans with Lemon and Garlic
Halloumi is a love/hate relationship for me because a lot of the time it’s a cremated vegetarian alternative on many boring menus. Best eaten straight after cooking, this recipe is a great way to avoid overcooking as the marinade guards against it. Cutting the slices about 1.5 cm thick also helps. Ingredients 1 small bunch… Continue reading Grilled Halloumi with Mint and Garlic
This is a glorious dish that I’ve eaten five times in the last week. It’s perfect for breakfast, brunch or supper. Awarma is lamb confit originating in Lebanon and I was lucky enough to be gifted a homemade jar by my friend Tania’s mother from Beirut. Eggs awarma is a traditional breakfast dish in Lebanon… Continue reading Scrambled Eggs with Lamb and Pine Nuts
This recipe for roast chicken couldn’t be easier. I substituted our za’atar dukkah below and used 2 tbsps. with 2 tbsps. of olive oil for a lovely crunchy crust. FYI, the cooking times listed are for a 1.2 kg chicken so please adjust if your chicken is on the larger size. Ingredients 1.2 kg chicken… Continue reading Za’atar Roast Chicken
