The cuisine of North Africa Viktor Vasnetsov. And you have a search engine for ALL your recipes! 1 small butternut squash (or half a large one) 250ml milk Only 5 books can be added to your Bookshelf. 50g unsmoked bacon (or pancetta), chopped I am so happy with the way this turned out because it was really really tasty. Lasagne with meat sauce (Lasagne al forno) from Claudia Roden's The Food of Italy: Region ... Claudia Roden’s timeless and enchanting book is set against a backdrop of the story of Italy and its people and is the most authoritative and approachable guide to one of the world’s best-loved cuisines by one of the great food writers of our time. Roast in the oven for around 40 mins until tender to the point of knife. 1 tbsp coriander seeds, roughly crushed A recipe from Sophie Grigson’s ” Eat your Greens” 1993. ( Log Out / I may have put slightly too much cream on my portion…but…I deserved it . I decided that I could probably put together a similar recipe which would be a great way to use up some of our courgettes. Cook for a few minutes then add the hot stock a little at a time, stirring all the time so that lumps do not form. I remembered that my ragu evolved from Marcella Hazan’s wonderful recipe in The Classic Italian Cookbook (No. 150g minced pork Mix in the chopped livers. Your request will be added to the indexing chart. Persian haroset, roasted asparagus, and matzoh “lasagne” Posted on April 5, 2010 by Amy Once I realized that Passover didn’t have to be Maxwell House hagaddah-driven (how many more pages until we can eat something? Last weekend I bought a bag of red capsicums (which calls out for cooking something spanish!) To make it I sliced the courgettes length-ways, seasoned them with salt and pepper, coated them in seasoned flour and then shallow fried them in olive oil 1-2mm deep before draining them on paper towels. Enter your email address to follow this blog and receive notifications of new posts by email. Bake for about 30 minutes until brown and sizzling. 250ml stock (1 tsp Marigold in 250ml boiling water) I really like the combination of coriander-spiced butternut squash and mozzarella with the traditional slow-simmered meat sauce, and Jamie’s use of crème fraîche with anchovy instead of a bechamel is quick and effective. I’ve been reading my Claudia Roden Spanish cookbook over the last few days and for lunch today I cooked her Vegetable Tortilla recipe. Drizzle with olive oil, season and sprinkle over the coriander and chilli. Well researched as always. leaves of 1 good sprig of thyme While the meat sauce and squash are cooking make the béchamel. Automatically add future editions to my Bookshelf. 2 in my Top Ten) so got that down (from the frequently consulted shelf) and compared it to Claudia Roden’s in The Food of Italy that is another favourite. The Sunday Telegraph has called The Food of Italy, “Excellent . Add the tomatoes and cover with wine, season with salt and pepper and simmer for at least 1 hour, adding water or stock if necessary – it should be just moist, not too dry but not too much liquid left either. The Flying Carpet (1880) (Algeria, Egypt, Libya, Morocco, and Tunisia) was influenced by the many peoples who settled there: African, Islamic, Arab, Berber, Ottoman, French, Italian and Spanish. Béchamel sauce: 3 tbsp flour (can use rice flour) 1 stalk celery, finely chopped Fry the chopped vegetables, garlic and herbs with the bacon in the butter until the onion begins to colour. To finish I made another clafoutis from my Julia Child book – last time I made a blackberry clafoutis with some berries I got from the market. Meat sauce: To assemble the lasagne, lightly oil an ovenproof dish, start with a thin layer of béchamel, then one of squash, and another of meat sauce. Transfer to the fridge 48 hrs before you want to cook it to defrost, then bake as directed, checking after 1 hr in case it needs an extra 10-15 mins. 1 clove garlic I then made some ricotta and stirred through an egg, salt, pepper, parsley and pecorino cheese. Last weekend I bought a bag of red capsicums (which calls out for cooking something spanish!) If anyone’s kitchen secrets are worth knowing, it’s food writer Claudia Roden’s. I really enjoyed the blackberry one…but there’s something about raspberries…even just the smell of them cooking was amazing and the taste was incredible. Once all the elements were ready I created 3 layers finishing with tomato sauce and ricotta and an extra grating of edam and parmesan cheese over the top. For an entire year Roden traveled up and down Italy, through every region, taking in city and countryside, to discover the local specialties on their home ground.