Monthly Archives: April 2016

Whole grain basmati pilav with cashewnuts and apricot

Beetroot Curry served with whole grain pilaf and coconut lime chutney

Beetroot Curry served with whole grain pilaf and coconut lime chutney

 A tasty and nutritious alternative to simple boiled rice. The nuts adding protein to vegetarian curry accompaniments and the sweetness of the apricot helping to mellow the heat of chilli.  The secret to fluffy rice with separate grains is it not a rice cooker but a tea towel !- It works every time. Continue reading

Beetroot Curry served with Coconut Lime Chutney

 

_MG_6510

Beetroot Coconut Curry with Fresh Coconut and Lime Chutney

 This delicate and beautiful curry  was part of our Curry Club repertoire at the cookery school.   The sweetness of the beetroot and coconut are tempered with the addition of cumin and green chilli. It is the most stunning colour. The Fresh coconut and lime chutney add a sharpness and freshness to the dish.  Continue reading

Tomato and Prosciutto Tart

 

Tomato and prosciutto tart with scattered basil and olives

Tomato and prosciutto tart with scattered basil and olives – ready for the oven.

 This is a simply beautiful tart and what’s more its extremely simple to make.  Buy the best tomatoes that you can, supermarkets and greengrocers carry a fabulous range of tomatoes in all shapes and sizes. I like to use a base layer of large vine tomatoes and then a scattering of pretty and flavoursome small yellow, orange and green vine tomatoes. The tart can be prepared to the cooking stage well in advance.
Continue reading