This recipe is good for the day or two after you cook up asparagus, because it makes a delicious soup out of what we normally cast away — the woody ends and trimmings that we normally break off and toss in the compost bin.
Slices of carmellized onion and bacon on crispy, flaky puff pastry. Serve with a side salad.
This is an embarrassingly dead easy soup, but it is very hearty and nummy!
There are two easy parts to this recipe: a cheese pie, and some carmelized onions that go on top as a garnish.
They’ll think you fussed forever with savoury pastry squares. Good as a light lunch with a quick, leafy salad on the side.
You can make the pie up to a day ahead; just don’t glaze it with the egg until it actually goes into the oven.
Nice for a lunch, with a leafy green side salad.
This pea soup is quite different from most, because it uses fresh peas and is meant to be served chilled.
See entry on Tortilla (Egg) for exact description of the technique used in this recipe. This makes a great brunch dish.
This is a recipe that requires fresh coriander, and lots of it. As such, it’s a great way of using of the rest of a bunch of coriander that another recipe had you buy only to use 1 sprig of it.
Serve as breakfast wraps. Good for on the go, or if served on a plate, serve with something tomato-y such as a salsa, sliced tomatoes, ketchup or a chili sauce.
Depending on the invalid’s tastes, you could add additional seasoning such as a pinch of ground cumin, herbs, etc.
The curry taste really enhances the taste of the parsnip.
For those nostalgic for one of Berlin’s favourite fast foods.
A traditional variation on Welsh Rabbit.
Talk about fusion food! Greek phyllo pastry, North American squash, in an Asian-style spring roll!
A classic Italian recipe.
A simple, inexpensive take on Beef Wellington
Cooking at: 400 F / 200 C / Gas Mark 6 You can serve this warm or piping hot. Use whatever kind of sausage you please, mild or spicy, but do use big ones — not breakfast size sausages or Chipotlas.
You can serve these hot or room temperature. Room temperature, they make great picnic food.
Makes a good lunch with a leafy salad.
Shit on a Shingle made with creamed, chipped beef is a classic American military dish. This recipe makes enough for one person for lunch or a light supper; you can easily multiply this recipe as needed.
Assemble this all in your slow cooker, and let your it transform the ingredients into a more-ish dish with deep, satisfying smokey flavours. This is a very healthy, non-fattening take on Sloppy Joes, so you can have a big feed, guilt free.
A complete meal, absolutely ideal for a winter’s evening, and it doesn’t take forever to get it to the table.