Really lovely, comforting and warming. There’s something of the mapo tofu about this and I can’t get enough of either. Added some sardine fillets for the final 10 minutes and they were a good addition. The dill garnish really lightens it and is well worth it. From 1, 2, 3, pg.202
I really like this soup, made here without the spinach and using scotch bonnet, which is absolutely not the right chilli to use. Nonetheless this is creamy (albeit with no cream), luxurious and filling and quick. Would make again, and should try with spinach as I think that would really add a depth and make it a little less rich. From 1 2 3, pg. 232
A lovely sharpness to this soup that makes it actually quite different to many otherwise similar soups. I was unable to make up the suggested pesto style accompaniment, so I topped it off with some tapenade instead, which worked very well. The soup was really able to stand up to the strength of flavour in the tapenade. From 3 2 1, pg. 226
Full of flavour, full of health-feeling-ness. By which I mean eating it feels that eating this nourishes you, that it standing you upright for whatever is to come and pumping you full of vitamins and chutzpah, which is not actually a sensation that I often get from many curries, even when they are generally considered to be “not bad” for you. Dal, for example, is low in fat, high in fibre, and by the sounds of things spices are generally full of things that your body is pretty ok with. However I wonder at times how much good it is…
A fairly standard tray roast veg dish, but very nice nonetheless. Halloumi roasts up a treat and sprouts are always so flavoursome. From 3 2 1,pg. 154
A nice, simple roast tray-bake dish with a pleasing combination of vegetables. However it’s rendered properly tasty by the lovely parsley, pine nut relish added to the plate at the end, as well as the excellent combination of spices used in the bake. Cumin seeds, sumac and a hint of chilli combine to give such a lovely, homely tang. From 1 – 2 – 3, pg. 80
Extremely good, extraordinarily expensive. Paella rice, saffron, king prawns, artichoke hearts, all big ticket items that cause this to have a hefty cost per plate. The ingredients here are beautifully balanced, the artichoke hearts in particular being a fine element with a gentle sharpness that stops any cloying that can come from the paprika, saffron, rice mix. But I would be very interested in experimenting with cheaper alternatives that wouldn’t ruin the balance. From 1 – 2 – 3, pg. 130
Deep umami flavours. From Eat to Beat, pg. 194
A good, meaty veggie dish with powerful flavours. Needs a sharp element to contrast the flavour and texture, such as the pickled beetroot here, not in the recipe but works wonderfully. Texture could be more firm, so measure the liquids carefully. From Doctor’s Kitchen, Pg. 194
Used frozen sardines as fresh ones are remarkably difficult to find. Really quite excellent and fresh, which came as a great surprise. The potatoes were Charlottes, buttery and fudgey, just wonderful. Must be careful in the toasting of the pine nuts, so easy to catch on the heat. Just prevented ruination here by a handful of seconds. Good, quick fix. Fresh thanks to the celery, and wholesome without a hint of decadence. Doctor’s Kitchen – Eat To Beat Illness, pg. 180