This is another dish based on a recipe from ‘the food of morocco, a journey for food lovers’. (I love that book!)
We bought the most wonderful cumin when we were in Marrakesh. It was well-wrapped when we brought it home but the scent was everywhere.
Beetroot (or beets to the Yanks) are pre-cooked here. I have seen raw, whole … Continue reading.....
I rarely see fresh beets (beetroot) here.
It’s not a vegetable I really liked when I was younger, but I have always loved pickled beets.
What I remember most clearly about the first time I made pickled beets is the mess.
Red beets, the most common, leave a lovely, wine-colored stain on everything they touch.
Fresh beets have to be … Continue reading.....
Yup!
I’m still playing with beets (beetroot).
I’m struggling to keep myself interested in the kitchen while waiting for summer cooking to start.
So I play.
We loved this – light enough for spring.
Total time: 30 minutes
Ingredients:
I like timbales.
They’re easy – a little prep followed by 25 – 30 minutes in the oven… Which makes them great for a dinner party, for two or 10.
Plus, for all you health-conscious folks out there, it’s a great way to get in some extra veg.
And they’re fun!
I like fun food.
I’ve been writing this blog … Continue reading.....
Did I mention that I like goat cheese with beets?
I decided that we could go a week or two without puff pastry….
But I’m not quite ready to stop fussing with the goat cheese and beets.
And, despite the nearly non-stop rain, I’m starting to think about spring salads.
This is a compromise.
Have you ever lost a favorite recipe?
Seems impossible in today’s environment, doesn’t it?
But this was a favorite before the internet.
I was just getting serious about cooking…. (It was probably a recipe from Bon Appétit – my favorite cooking magazine at the time.)
We were both working long hours and I remember this was very quick and easy.… Continue reading.....
Do you waste food?
I used to.
I would routinely buy something, like sour cream (in the US), use what I needed, then, two or three weeks later realize that the rest was moldy and through it out.
That rarely happens any longer. I started getting very conscious of it when I started my menu planning site (Thyme for … Continue reading.....
We had a small dinner party a few weeks ago.
As our guests prefer not to eat meat that isn’t well-done, cooking on the barbecue was not an option – as we prefer not to cook meat that IS well done.
I didn’t really want to go all the way back to proper winter cooking, so I compromised: a lamb … Continue reading.....
