This makes just a dozen little canape sized rolls, not baked but shallow fried so they come together fast. Recipe:
It’s hard to do justice to a ragu in a photo, especially when it’s a winter dinner and there’s no natural light. But a ragu in the slow cooker is bliss to come home to on a winter night, and there are a lot more vegetables in this meal than appear.
This is just my Pumpkin and Feta tartlets baked as a pie instead, and with the feta crumbled over the top rather than blended in with the egg mix. And with an olive oil crust, though you could just as easily make it with a wholemeal shortcrust pastry instead. Worth a post though because it was so good.
These very inauthentic teff-less injera have become somewhat of a staple in our house, preferred to chapati for going with curry, preferred to flatbread for going with tagines, preferred to crepes for going with creamy garlic mushrooms. And all the better because, if you have sourdough starter, they are practically instant. Recipe:
The low-light photo doesn’t do it justice. Usually I don’t post something the first time I make it, but this will be the last time for the season too. Enough pickles on the shelf, and no tahini in the pantry for baba ganoush, and a batch of chick peas cooked for felafel. So I tried something different. And now there are no more eggplants till next year to do it…
This is a post from this same day, five years ago. And here I am again, with even the mice reliable as ever. We went…
The recipe makes 12 tartlets. They are perfect for lunch boxes, or party finger food – which is where these went. These are really quick and simple, and they were a party hit