Luscious lemon bars

When did the lemons learn the same creed as the sun? Pablo Neruda The concept of this recipe, which is a staple in America, but not well known at all in my part of the world, is genius. Two of the most delicious things in the world – shortbread and lemon curd – brought together…

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Raspberry and cream cheese muffins

I used to think raspberry and cream cheese were best combined in a summery cheesecake, but in these muffins, served for brunch on a grey, wintry morning they were perfect companions. I have a number of muffin recipes that I love to bake – blueberry and lemon and pine nut are firm favourites, but this…

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Olive oil crispbread

This recipe is based on one by Yotam Ottonlenghi, the famous Israeli-British chef, restaurant owner, and food writer, who has made vegetables made interesting a feature of his cooking and describes his food goal as drama in the mouth. I changed the quantity of both olive oil and water in the original recipe, as my attempts…

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Doughnuts with strawberry sauce

When I was a teenager I  had a disastrous first experience making doughnuts. The dough was gluey, the oil not hot enough,  and the result so hideous they were inedible. It was years before I had the courage to try deep frying again, and only recently that I started experimenting with doughnuts. This recipe is…

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Roasted almonds with thyme and sea salt

Almonds are native to the Middle East, from Syria and Turkey and the regions  towards Pakistan. Spread by human settlement  along the shores of the Mediterranean into northern Africa and southern Europe, it is a prominent part of the food culture of both the Middle East and Europe – think tagines, marzipan, macarons and amaretti, and used in both sweet and savoury dishes.…

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Oat, date and ginger slice

This slice is a little bit like a muesli bar for grown-ups. The sweetness of the dates and subtle heat of the ginger are a great combination. It made a delicious morning tea after an early morning visit to the markets to shop for fruit and vegetables for the week. There is a charming camaraderie…

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Holy guacamole, Batman!

A perennial favourite, everyone has their preferred recipe for guacamole. and this is mine – smooth and creamy avocado contrasting with tomatoes, chilli, onion and herbs. There’s a tang of lemon, and the earthy notes of coriander in the dukkah I sprinkle on top, as well as a good seasoning of salt and black pepper.…

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Summer rice salad

Besides the noble art of getting things done, there is a nobler art of leaving things undone. Lin Yutang A week’s holiday in the middle of summer has been an opportunity to rest and relax before the busy year really begins in earnest. It’s been stiflingly hot in my part of the world, so hot…

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Raspberry and almond smoothie bowl – food is not art

I’ve seen some astonishingly pretty smoothie bowls online in the last few months, intricately and beautifully decorated with nuts, seeds, fruit and flowers. The smoothie takes but a moment to make, but I can’t imagine how long it must take to carefully and artfully place these toppings, to achieve the effect of an edible artwork.…

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Seed crackers – and I have not gone crackers

Making my own crackers came about almost by chance. Some time ago I was looking for a gluten free cracker for my son that did not taste like cardboard and have the texture of polystyrene. I came across some seed crackers in the health food aisle of my local supermarket. They were delicious, full of…

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