Well, what colour is it? Carrot coloured? A kind of orange, carrot orange?
Wrong.
I’ll bet you didn’t know that carrots used to be purple, and white, and yellow, and pink and multi coloured?
Carrots originated in Afghanistan, where they were purple, with a dark orange flesh.
These varieties (commonly called Purple Dragons) still exist and are the most [...]
Summer is still not here. And good comfort food is still in demand.
I unearthed an old recipe which never fails. It’s Cottage Pie with a flavoursome twist.
Ingredients. Serves 4.
1 Large celery.
4 med carrots.
6 potatoes.
1lb, 500gms, lean lamb or beef mince. I used beef.
I length of good quality chorizo.
3 med onions.
A good bunch of thyme.
Worcester sauce and Tabasco [...]
Posted in Recipes 
Tags: beef, carrots, celery, chorizo, comfort food, cottage pie, garlic, lamb, shiraz, tabasco, thyme, worcester 
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Yotam Ottolenghi got his masters in philosophy at the University of Tel Aviv and became a journalist on a daily newspaper.
He threw it all in, presumably after philosophising about it, and came to London and trained as a pastry chef in some of London’s top restaurants, including Rowly Leighs’ Kensington Place.
He then opened a series of [...]
Posted in Cook Book Review Tags: belgravia, brocolli, carrots, chilli, dessert, exotic dishes, figs, garlic, garlic tart, honey, islington, kensington, lemon, mediterranean, nigella lawson, notting hill, ottolenghi cookbook, persnips, philosophy, plenty, pomegranate, random house, rasberry peach, root vegetable, sababa, seapoint, tea cakes, university of tel aviv, vegetarian, yotam ottolenghi 7 Comments read more » |  |  |  |
