![]() Then followed two lovely surprises–for me.įellow Poldark actor Donald Douglas tapping a glass and rising during the cheese course, meant only one thing–he was going to speak. Served with plain green beans, a garlicky yogurt sauce and toasted Moroccan bread. Marinaded overnight on Wednesday, cooked in three batches Thursday afternoon and gently reheated–stacked in its juices–an hour before we ate it. That’s what they do–they bring the book to life.Ĭhicken was next, with unfamiliar spices– sumac and za’atar–Īn Ottolenghi special that lends itself well to large parties. ![]() “Her beautiful sketches brought me right back to your cozy home and the French countryside. Hope James–the book’s illustrator–was there and I read this out from our friend Eva Marie’s email, received that morning:– We were blessed–not a drop fell the entire afternoon.Ī friendly sounding hum rose early from the throng– Ma’s Gazpachowas hitting the spot as was the mellow Tuscan red poured from a 3 litre magnum–a gift from our friends Keith and Helen. The skies were scoured for signs, forecasts checked hourly and finally a prayer went up to the heavens. –nicely protected from the sun but rain could be a problem and it has been uncharacteristically wet this year. Sprinkle over the balsamic, the torn basil and more olive oil if you like.Everything should be lightly charred in a nice way, i.e.Leave in the oven for 20 minutes before spreading over the onion and garlic and cooking for a further 20 minutes.Spread the peppers and chili evenly over the tray.Line a shallow medium-sized oven tray with foil and brush with oil.Turn over and coat them thoroughly in the oil.Put the peppers and the chili in a bowl and dribble over 3 tablespoons of oil.Heat the oven at 210☌ (normal oven– this is a CHANGE from the recipe in my book!)/425☏/Gas Mark Here’s a nice gooey slightly piquant salad that profits from the addition of some flaked very fresh feta or goat’s cheese.You could also add a few slices of thin pancetta for the last 10 minutes of cooking.Ĥ red peppers–cut in half lengthwise, deseeded and cut into stripsġ fresh red chili–not too hot, deseeded and cut into stripsġ large or 2 medium red onions-peeled, cut in half and thickly sliced (Next time I cook these, I’ll try them at 200C (fan-assisted) for 20 minutes. The recipe asks for 220C –which I normally reduce by 10 degrees because I have a convection oven (fan-assisted). These below are a thinner, cone-shaped variety grown locally. The thickness of the peppers is a factor. Meredith thought they were still too charred–not for me though! So I did it again a couple of days ago and reduced the oven time to 15 minutes–but kept the same temperature. Have you got a reliable thermometer to check it? So either my oven is hot, or yours is cool. The peppers and onion you did for us – “salad with an edge” – delicious, but mine was way overcooked. Our friend Mark tried this the other day and wrote to me afterwards saying: This is from Delicious Dishes for Diabetics. They are done when a small puddle floats on the top.Turn the heat down to low and let them simmer, covered, stirring from time to time.Put them in a saucepan with the stock and bring gently to the boil.Rinse the lentils very thoroughly – until the water shows clear.This is from my first cook book Delicious Dishes for Diabetics.ġ litre/1¾ pints/4 cups stock (I use an organic vegetable stock cube per 500 ml of water)ġ tsp coriander seeds – pounded in a mortar and pestleġ½ tsp cumin seeds – pounded in a mortar and pestle It’s an Indian Dal-–but known in our house as ‘ comfort lentils’. Meredith, on her detox for a week, requested this dish, so we’re having it tonight with broccoli, (simply steamed, drizzled with olive oil, and a squeeze of lemon) and a some brown basmati rice. It has been a favorite for over 30 years chez nous, and is a tasty standby for a rainy, grey day when going anywhere for supplies is the last thing you feel like doing. ![]() I published this recipe on the blog early on and am revisiting it tonight by special request.
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