Spinach, Mushrooms and Tomatoes (serves 4) - A lot of people find themselves cooking for family and friends who have allergies or intolerances or who are vegetarian or vegan. The way I solve this issue is to serve a hearty vegetable dish alongside, perhaps, meat, potatoes or Read More
Garlic Mushrooms (serves 2) - A very versatile recipe - it can be eaten hot or cold, served as an appetizer (on toast?), a side dish (good with steak) or as a vegan or vegetarian entree, maybe with rice. A good way to clean mushrooms Read More
Pea and Mint Soup (serves 4) - A lovely summer soup and a lovely color too. Very simple and good chilled too. Keep a little fresh mint back for garnish. 1 tbsp. olive oil seasoned with salt and freshly ground black pepper 1 medium size onion - Read More
Simple Summer Potatoes (serves 4) - These potatoes are great for a BBQ as they cook on top of it (of course, if you prefer, you can cook them in the oven). Place the potatoes, onions and garlic on a piece of aluminum foil and turn Read More
Roasted Cauliflower with Chickpeas in a Coconut Thai Basil Sauce (serves 4) - Thai basil is widely used in Thai and Vietnamese cooking. It is a pretty, tropical plant with purple stems and pink-purple flowers and can be grown in the parts of the US if the climate is right. Thai basil is Read More
Potatoes with Shallot, Capers and Anchovies (serves 2 – 4) - I can practically guarantee that you will not (yet) have eaten potatoes served like this because I have just created it. And they go very well with lamb. Anchovies are one of those foods that people either strongly like or Read More
Dry Lamb Curry with Peas and Potatoes (serves 4) - Recently I read Madhur Jaffrey's autobiography of her childhood growing up in India around the time of India's Independence. Madhur Jaffrey is generally credited with bringing Indian food and recipes to the Western world. She gives mouthwatering descriptions of the Read More
Peach, Nectarine, Apricot and Plum Fruit Salad with a Splash of Creme de Framboise (serves 4) - Such a lovely combination of summer fruits. I peeled them all and cut them into small pieces (because I wanted to enjoy all the flavors in one spoonful). All the fruit should be nice and ripe. Don't add Creme de Read More
Avocado Stuffed Eggs (makes 12) - Avocado stuffed eggs are great - sophisticated and no mayonnaise is needed. I added a little yuzu juice as it adds a flavor that people notice but can't quite put a name to. If taking them on a picnic I Read More
Tuscan Beans (serves 4) - Inspired by my lunch overlooking the Tuscan countryside. Great with pork 2 slices of prosciutto - cut into small pieces 1-2 tsp. olive oil 1 tbsp. roughly chopped sage 1 x can of cannellini beans - rinsed and drained 1/2 Read More

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