Prepared Ingredients

Elderflower Martini June, 2011

Elderflowers are freely available to be picked in profusion from the English hedgerows in early June, but Elderflower Cordial is available in most supermarkets – Belvoir is a good brand to look for.

Chevdo May, 2011

It is summer here in India currently, and getting hotter by the day. School holidays are also on and two perpetually hungry kids make it imperative to have interesting things to eat around. And I often turn to traditional Indian cuisines for ideas. One such is a snack mix my grandmother used to make for us as kids - Mumra no Chevdo. To date I find that it is perfect for beating snack attacks. And when the kids or I have a snack attack we just dig into a bowl full!

Carrot Marmalade March, 2011

When it comes to my toast, I admit I am a creature of habit—pass the peanut butter, please—but I couldn’t help noticing a bright orange (dare I say neon?) pot of marmalade sitting next to me. I was intrigued, so I pushed aside my PB and reached for the pot of sunshine. Turns out this wasn’t marmalade as the English know and love it, but marmalade made with carrots. Early morningsare fabulous—I was instantly inspired and wanted to make my own. Maybe a hint of star anise or cardamom? The creative juices were flowing and I had barely sipped my coffee!

Harissa Sauce March, 2011

Harissa is a hot chili sauce or paste originally from Tunisia. You can find many different variations and uses for this delicious spice mixture. Experiment with the ingredients until you get the proportions you like. This recipe makes more than you will need for the carrots but it keeps well in the fridge for months.

I love to stir a few tablespoons into lentil soup or add extra lemon juice and olive oil to create dressings for whole grain salads.

Indian Masala Chai January, 2011

In Beirut, apart from traditional fennel and mint teas, they drink “zohorat”, a lovely tisane made with a mix of flowers, usually including chamomile, rose, linden blossom, verveine, and other plants.  Before I left Lebanon, my friend Fouad and his family and I drove to the Chouf mountains where he took me to a fabulous herbalist.  There, I picked my own mix of flowers and herbs and left with a big sack of zohorat, as well as bags of fennel, cloves, cinnamon sticks, whole dried ginger root and other spices. 

Jennifer’s Quincemeat December, 2010

Every year when the days begin to shorten I check my fridge to make sure I have mincemeat. Mincemeat today rarely contains any meat although from the Middle Ages right through to the Renaissance no cook would have considered making it without meat. The combination of dried fruit, meat and spices was a taste picked up during the Crusades. Today all that is left of the meat is suet, or kidney fat, one of my favourite fats. Imagine how appalled I was to discover that North Americans fed it to the birds!

Star Anise and Orange Oil November, 2010

My brother loves star anise immensely. He will go to the extent of picking out every piece in a serving bowl! I decided to create anise-flavoured oil for him one birthday, and now I make it every year. The orange peel imparts a delicate orange colour so it makes a very pretty gift.  

Spiced Sugar November, 2010
North Indian Daag Curry base September, 2010

I remember when I was newly married and had very little time in the kitchen, I learnt to cook up a huge batch of this base gravy from my sister-in-law and keep it in the refrigerator, using it through the week to make quick curries. It can be frozen as well. I still keep some in my freezer for rainy days.

 

Spicy Tomato Jam September, 2010

The scent of fresh tomatoes just seems to inspire the senses – I can’t explain it. Inhale the tomatoes you buy and you will understand. Even the dark green vine has an aroma – I roasted some tomatoes on the vine and chewed on the crispy vine and loved it – it was so full of flavour. Whether it be a small, round cherry or a giant beefsteak I would happily have a daily diet of tomatoes.

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