Baby Carrots in Spiced Dressing
Steam the carrots or cook in boiling salted water for 4-5 minutes or until just tender. Drain well. Melt the butter in a large frying pan and stir… Read More »
Glazed Carrots with Lemon and Garlic
Peel the carrots, then cut on the slant into thin slices. Finely pare the lemon rind. Place the carrots in a small saucepan with the pared lemon… Read More »
Stir-Fried Mixed Vegetables
Run a sharp potato peeler along the length of each carrot to peel off long thin, ribbon-like strips. Cut the spring onions into long strips and the Chinese… Read More »
Chinese Braised Vegetables
Soak the mushrooms in hot water for 20 minutes. Squeeze out as much water as possible. Discard the stalks and thinly slice the caps. Cut the cabbage into… Read More »
Cabbage with Juniper Berries
Chop the onion. Melt the butter in a large saucepan. Add the onion, garlic and juniper berries and cook lightly for 5 minutes, until the onion is soft…. Read More »
Braised Red Cabbage with Pine Nuts
Shred the cabbage finely. Peel and grate the ginger, if using. Heat the oil in a large saucepan and saute the cabbage with the ginger over a high… Read More »
Spring Green Saute
Coarsely shred the spring greens, discarding any thick stalk Heat the oil and butter in a large wok or saute pan. Add the spring greens and garlic and… Read More »
Cauliflower with Olives and Capers
Crush the anchovies with their oil and the garlic using a pestle and mortar. Cook the cauliflower in very lightly salted boiling water for 5-7 minutes until just… Read More »
Chestnut and Brussels Sprout Saute
1 Nick the outer chestnut skins with a sharp knife. Immerse in boiling water for 10 minutes. Lift the chestnuts out a few at a time, then peel… Read More »
