I have been cooking this vegetarian rice loaf for at least 20 years and I regard it as a trusted friend that would never let me down.Read More
Jewelled rice is an absolutely appropriate name for this dish. It is probably one of the most delicious rice dishes I have ever had. From what I understand, different variations of this recipe are made throughout the Middle East. This is my vegetarian take on a Persian version of the recipe.Read More
This vegetarian nut roast is very versatile and it is a great accompaniment to whatever you’re having for Christmas. It not only satisfies the vegetarians, but also it can be eaten with fish, chicken or meat, as well as all the Christmas trimmings. It keeps very well and if you’re lucky to have some left over, you can go for the healthy option and have it with salad the following day.Read More
This recipe is for plain rice, it is light and fluffy and if you get the timing right, the grains should be beautifully separated. In future recipes, I'll introduce you to other flavours to add to your rice.
Dolma is a Turkish word meaning filled/stuffed. It is a popular Greek and middle eastern dish. Each Middle Eastern cuisine has its own variation of dolma. Iranians use rice, minced lamb and dried fruit and Egyptian dolma are stuffed with rice, tomato sauce and aubergine. This recipe is my vegetarian interpretation of what my family make back home in Iran.Read More
The combination of flavours in this terrine is like a marriage made in heaven and will make your taste buds dance with joy. The fresh taste of citrus fruits and tomato go extremely well with the creamy texture of the avocado.Read More
This cheap and easy, but nutritious recipe is extremely versatile and very delicious. The ingredients are the every day items that most households would have in their kitchen. Kookoo is an Iranian dish, which I have slightly modified. You could regard it as the Iranian version of the Italian frittata with a little less eggs.Read More
A few years ago in our travels in Ireland, we stayed at a bed and breakfast in Sligo in west of Ireland. The owner Eileen provided fantastic breakfasts. On one of our return visits, she very kindly gave me her wheaten bread recipe.Read More
I have been cooking this recipe for a few years now. It is very simple and a great accompaniment to fish, chicken or meat. It could also be used as salad when served cold.
I love my food spicy, if you find the spices too much, just reduce or eliminate the ones you don't want.