recipes

Baghali Polo ba Machiche

That is, Iranian lamb stew. Adapted from a recipe in the NRC (one of the few serious Dutch newspapers) by Abdelkader Benali and Saïda Nadi-Benali. The only lamb in the supermarket (it was too warm to cycle 15 minutes to the Turkish butcher and back) was frozen New Zealand leg slices, so I used that

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Hare fit for a king

We wanted to eat one hare this season, but didn’t realise the hare season ends on December 31. Thanks to our excellent market poulterer Willie Kappert that didn’t mean we couldn’t get a hare at all, only that we had to make do with a frozen jointed one instead of a whole one with all

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Black salsify

Many people don’t eat black salsify, yummy though it is, because even if they can get it (it’s rather an uncommon vegetable) they think it’s daunting. Well, mine were daunting: they were over a foot and a half long. You’ll need slightly under a pound for 2 people: 3 of my giants or about 5

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Hapless rhubarb

So it’s that delightful season between spring and summer. There should be a name for it — “May” comes close but it’s not completely accurate every year, there’s usually some overlap between it and June, and sometimes it doesn’t start until May is halfway through. Anyway, there’s rhubarb in the market. I bought some earlier

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Mushroom cobbler

Meatless; contains egg, milk and butter. It’s extremely mushroomy. You can use any kind of mushrooms (possibly except shii-take, they’re too aggressive). We had dried porcini and fresh chestnut mushrooms, both from the supermarket. The broth was soaking-liquid of other dried mushrooms that I’d also blanched some champignons in to put on a pizza, augmented

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Spinach and cheese omelette

Now that all the girls have moved to student lodgings, spinach is suddenly a possible vegetable again! It’s true that the last one to leave (Secunda) likes spinach, unlike her sisters, but this recipe is hard to make for more than two. 3-4 eggs depending on size splash of milk 1 tbsp flour (to keep

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Peanut caramel biscuits

Or cookies. Both are equally delicious. We bought a bag of cheap salted peanuts, and they were so inadequate as a snack that next time we’ll get the more expensive kind again (won’t break the bank, about 20% more expensive). Good enough for baking, though. My experiment came out completely right the first time. They’re

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The dream engine serves yummy food

I’ve known for as long as I remember that I can smell and taste in my dreams, though apparently not everybody can. There are even people who don’t dream in colour! The only dream I’ve ever had that I noticed was in black and white was a nightmare, laid out like an illustrated newspaper article,

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Spinach pie

This is more or less my signature dish. I make it for church feasts (in double quantity) and for veggy days at home, more often now that we have only Secunda here; Tertia doesn’t care for cooked spinach and Prima detests it. If it’s Friday rather than Wednesday, I make a little bell-pepper and goat

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Banoffee ice cream

We bought a jar of dulce de leche in Madrid. After being torn for a couple of weeks between making it last as long as possible and wanting to do something outrageous with it, I saw two brown-spotted bananas in the fruit bowl that nobody except me would eat and got an idea. 125ml whipping

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