Imam Bayildi
Halve the aubergines lengthways. Scoop out the flesh, leaving substantial shells so they do not disintegrate on cooking. Chop the flesh and set aside. Sprinkle the insides of… Read More »
Stuffed Peppers
Cut a2.5 cm(1 inch) lid from the stem end of each pepper. Scoop out the core and seeds. Blanch the shells and lids in boiling water for about… Read More »
Lentil Loaf
Put the lentils, stock or water and bay leaf in a saucepan, bring to the boil, then lower the heat, cover and simmer gently for 15-20 minutes or… Read More »
Vegetable and Nut Roast
Cook the rice in boiling salted water for 30-35 minutes or until tender. Drain well. Meanwhile finely chop the onion and mushrooms; grate the carrots. Heat the butter… Read More »
Tian de Courgettes
Remove the crusts from the bread and discard. Tear the bread into small pieces and place in a large bowl. Pour over the milk and leave to soak…. Read More »
Aubergine Cannelloni
To make the sauce, chop the shallots; skin, deseed and chop the tomatoes. Heat the oil in a heavy-based saucepan, add the shallots and cook gently, stirring frequently,… Read More »
Potato Gnocchi
Cook the potatoes in their skins in boiling salted water for about 20 minutes or until tender. Drain well, cool slightly and peel. While the potatoes are still… Read More »
