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Photo: rovingI / Flickr

Brinjals are usually served as an accompanying vegetable but here they serve mainly as a thickener. This recipe is based on an Indian dish which is made with small, sweet Indian brinjals but ordinary brinjals will do just as well. The dish is a spicy one, incorporating brinjals, beans, peas, onion, turmeric, green ginger paste, red chilli powder, cumin and coriander seeds, tomato, coriander and vegetable oil. Serve the spicy Indian brinjal dish warm and as a main course with chapatti. (more…)

Photo: yobink / Flickr

Crown roast of lamb was very popular in the Edwardian era when it was frequently served for dinner at country houses. The dish is an elegant way of serving the best end of neck lamb cutlets but you may have to order the crown from a local butcher ahead of time. You will also need mixed vegetables as well as gravy, redcurrant jelly and sherry. Allow for a preparation time of half an hour and a cooking time of one and a half hours. (more…)

Photo: jeffreyw / Flickr

Beef stroganoff was created during the 19th century in Russia. Slim strips of beef fillet are cooked in butter and oil very quickly so that the inside is rare and the outside is browned. The strips of meat, which are cut across the grain, are then placed into a mushroom and sour cream sauce. The beef stroganoff can then be spooned over noodles or rice. Allow for 45 minutes of preparation time and 20 minutes of cooking time. (more…)

Photo: FotoosVanRobin / Flickr

This artichoke soup recipe uses Jerusalem artichokes, which will keep in the fridge for a good four days if they’re bought fresh. Other ingredients include onions, vinegar, butter, celery, sugar, marjoram, hot water, milk and seasoning. The soup has a refreshing and delicate flavour and can be served hot or cold. Serve with a sprinkling of finely chopped parsley or some thinly sliced fried mushrooms. To enhance the flavour, use chicken or vegetable stock instead of the water. Use cream to add richness to the dish. (more…)

Photo: Laurel Fan / Flickr

This kipper or smoked haddock paté recipe takes half an hour to prepare and a quarter of an hour to cook. The taste will be dictated by the quality of the fish so try to find the best product you can. If you can’t get hold of good kipper or smoked haddock, smoked trout will do instead. Alternatively, add some grated horseradish to improve the flavour of a bland-tasting fish. Serve your kipper or smoked haddock paté with savoury biscuits. (more…)

Photo: billy_brown / Flickr

This pickled vegetarian dish is a favourite in Sri Lanka. Made up of aubergines and a variety of herbs, spices and vinegar, pahi can be stored in the fridge for a week. Preparation time is about 20 minutes, draining time is two hours and cooking time is about three-quarters of an hour. You will need turmeric, aubergines, ground coriander, cumin and cinnamon, fennel seeds, vegetable oil, fresh red chillies, paprika and some castor sugar, besides the ingredients for a blended spice paste. (more…)

Photo: Hair Squared / Flickr

After a hard day’s work or a busy weekend the last thing you feel like doing is slaving away in the kitchen over dinner. Nightly takeaway meals can undo all that hard work you have put into exercising, though. Healthy takeaway meals are often hard to find especially if you don’t really know what you are looking for. So get smart about eating healthily and find quick and easy foods that are great for the entire family. (more…)

Photo: ppacificvancouver / Flickr

If you’re a salmon lover and feel like treating yourself for a change, consider preparing this salmon Wellington dish. You’ll need 500 grams of salmon fillet, some baby spinach leaves, white wine vinegar, onion, butter, lemon juice, sea salt and butter puff pastry. You’ll have to open a bottle of wine of course, not only because the recipe calls for it, but because it’s perfectly fine to drink alone when you’re cooking. That said, if you feel like some company, simply double the recipe. (more…)

Photo: ross.grady / Flickr

This curried tomato fish dish is inspired by South Indian cooking where sour tamarind leaves combine with curry leaves to flavour curries. The tomato curry acts as gravy for the fresh fish. The sauce has a hot, sharp taste, consisting as it does of aniseed, coriander, garlic and chilli. Any firm fish can be used in this recipe. The dish can be made a day ahead, which will allow the flavours to be absorbed by the fish. It can also be frozen. (more…)

Photo: Maggie Hoffman / Flickr

This recipe is inspired by the Continental cream of asparagus soup. It is a delicate tasting soup made with fresh asparagus and can be served with crispy bread and butter. Ingredients include fresh asparagus spears, onion, vegetable stock, butter, flour, cream, and egg yolks. Allow for a preparation time of half an hour and a cooking time of 40 minutes. Use tinned asparagus if fresh asparagus is out of season. Serve with a swirl of cream and a grating of nutmeg. (more…)