When I make Baba Ganoush (roasted aubergine dip), I always use the recipe from French chef Franck Dangereux – of The Foodbarn in Noordhoek, South-Africa – as a basis.
This dish from the Plenty More cookbook is a variation on “Baked Ziti“, the classic Italian-American oven dish.
I had a package of fresh chorizo sausages in the fridge. Using them for a delicious bowl of chili seemed a pretty good idea to me!
Whatever you call this one, a Tian Provençal, ratatouille or a confit byaldi, they are all very nice varieties of delicious mediterranean casseroles!
This one was based on an Argentinian inspired burger recipe I found over at seriouseats.com.
I was looking for a ragu bolognese in Tom Kerridge’s cookbook Best Ever Dishes and found this interesting lasagna recipe. Continue reading “Lasagna by Tom Kerridge”
Served with mashed potatoes and minted peas and mushrooms. A rather British supper.
Another soup from the “River Cottage Veg” cookbook by Hugh Fearnley-Whittingstall
Last week was about revisiting some of our favourite recipes.
A classic American-Italian dish.