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Recipes from Ingredient: Herbs

Chicken Cacciatore – Chicken Hunter-Style

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This Recipe is Italian (Tuscan more precisely). The French have their own version, called “Poulet Chasseur”(same meaning) which is quite similar. I prefer though the Italian one because of some additional ingredients that I like. This dish is usually made with thighs and/or drumsticks, or also a whole chicken cut ...

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Kedgeree (Rice & Prawns) – Or (Rice & Roasted Butternut Squash)

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Kedgeree is a British dish with Indian roots. The “Larousse Gastronomique” explains that this dish originated from a concoction of spiced lentils, rice, fried onions and ginger known as Khichiri, dating back to the 14th century and eaten across India. The early colonists developed a taste for it and over ...

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Panzanella – Tomato and Bread Salad

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Panzanella is an Italian salad, more precisely from Tuscany, made mainly with stale bread and tomatoes. It used to be a summer salad but nowadays we have tomatoes all year round and, instead of stale bread, we can use fresh bread, cut into cubes and grilled (croutons). Although it is ...

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Bean Sprouts Salad

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This Korean inspired salad is light, fresh, tasty, healthy and easy to make. It’s perfect as a side dish or a light summer lunch.  

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Pakoras (Indian Veggie fritters)

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Pakoras are quite popular in India, especially as a street food. The main ingredient is the gram flour (chickpea flour) mixed with rice flour or wheat flour, vegetables of your choice, Indian spices and herbs. In this recipe, as vegetables, I have used a leftover of mashed potatoes, grated courgettes and scallions. Pakoras ...

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Sautéed cauliflower with herbs

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Cauliflower is amongst the healthy vegetables that we should eat… often! This recipe is tasty, not fatty and quick to cook, unlike the classic cauliflower cheese. Served hot or warm, it is a good side dish. And you can use the herbs you like best, if those mentioned in the recipe ...

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Ragu alla Bolognese (Bolognese Sauce)

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In Italy, Ragu alla Bolognese is referred to as Ragu and in Bologna as Tagliatella. Whereas, outside Italy, it is referred to as Bolognese sauce and commonly served with pasta. There are many variations for this famous sauce but my recipe is a traditional one and I use it with ...

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