Beetroot Curry served with Coconut Lime Chutney

 

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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.
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Red Pepper and Chorizo Frittata

 

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Red pepper and chorizo frittata

This is a cross between an Italian frittata and a Spanish omelette. I was using up the remains in the vegetable draw of the fridge for this particular dish, but I always keep a chorizo sausage at the ready as we have variations on this theme on a regular basis. I regard it as an ‘I cant be bothered to cook dish’, as it doesn’t take long to throw together and always looks amazing. Continue reading

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