Germaine Borg and her family grow wonderful potted herbs on their family farm, Windy Hills Farm, near Camden. The herbs last for weeks on the kitchen counter, and months in a garden bed or planter and are perfect for snipping off just what you need for a dish.
Eggplant Fatteh Like this recipe? You’ll love my online Lebanese cooking class! Fatteh comes from the Arabic verb to ‘break up’ or ‘crumble’, which is what’s done to the stale flatbread in this eggplant fatteh recipe. Fatteh is one of those ingenious peasant dishes created to ensure nothing goes to waste and it’s a great […]
Tabbouleh Like this recipe? You’ll love my online Lebanese cooking class! Along with hummus, tabbouleh (tabouli) is perhaps the best-known Lebanese dish outside the Middle East. It was certainly part of my introduction to Lebanese food and I remember my sister’s mother-in-law – Teta as everyone called her – making it in huge metal bowls […]
Batata Harra (Spicy Fried Potatoes) Like this recipe? You’ll love my online Lebanese cooking class! Spicy batata harra is one of the most delicious potato dishes I’ve ever tasted; it’s popular as part of a meze and is great as a side dish with any meat, poultry or seafood. Traditionally the potato is deep-fried first […]
Fattoush Like this recipe? You’ll love my online Lebanese cooking class! Whenever I have stale Lebanese bread I generally turn it into pita crisps, then use some of them to make fattoush, one of the easiest and most delicious salads. There are as many variations on fattoush as there are Lebanese cooks. Some recipes include […]
Shish Barak Like this recipe? You’ll love my online Lebanese cooking class! Shish barak are little meat filled dumplings cooked in yoghurt sauce, similar to Turkish manti. I find that the longer the dough rests the easier it is to work with, as the gluten relaxes so it’s less likely to spring back when you […]
Ejjeh(Lebanese Omelette) Like this recipe? You’ll love my online Lebanese cooking class! In Lebanon, ejjeh (omelettes), typically filled with just green onion and herbs, are popular as a snack, part of a meze, or as a sandwich filling wrapped inside fresh pita – sometimes with a little extra green onion and parsley or onion and […]
Chicken with Chorizo Like this recipe? You’ll love my online Portuguese cooking class! My chicken with chorizo recipe is based on a classic Portuguese dish, amêijoas com chouriço (clams with chorizo). I created it for a friend who couldn’t eat shellfish but didn’t want to miss out on the flavours. Chicken’s not dissimilar to meaty […]
Buckwheat Polenta with Mushrooms & Gorgonzola Join my food & wine tour to Italy to discover more Italian regional specialties! On the first day Franz and I were in Lombardy researching A Lombardian Cookbook, Alessandro took us up to the hunting lodge of his family friends Elsa and Tulio. There in the high mountain sunshine, […]
Bagna Cauda Join my food & wine tour to Italy to discover more Italian regional specialties! From the landlocked region of Piedmont pressed against the Alps in north-western Italy, bagna càuda was originally a peasant dish that made the most of winter’s limited vegetables by dressing them in a rich garlicky sauce. Bagna means ‘bath’ […]
Sigara Borek (Turkish Cheese & Herb Rolls) Like this recipe? You’ll love my online Turkish cooking class inspired by Somer Sivrioglu! Börek filled with cheese and herbs is one of my favourite food experiences from my travels in Turkey. I remember arriving early one morning in the eastern town of Tatvan having caught the overnight […]
