Serves 2 (or 4 as a starter)
Time: 30 minutes
Difficulty: *
Origin: International
Good with: warmed pitta bread.
Black and White Soup
I really enjoy a bowl of soup, especially in winter. But sometimes, no matter how delicious, it is not quite substantial enough. Take this recipe for Black and White Soup. The ‘black & white’ refers to the beans used to prepare it. It is actually two soups, added carefully to the serving bowl (either individually of a tureen) to form two separate puddles.
To make it more substantial, I serve it with a tortilla filled with shredded salad vegetables, grated cheese and sour cream.
Or you could serve Black and White Soup as an elegant starter, in which case omit the tortilla.
Serves 2
Time: 60 minutes
Difficulty: ****
Origin: International/Mexico
Good with: Salad Tortilla
The Perfect Omelette
Let me tell you that a properly made omelette is a true gastronomic delight provided you follow a few simple rules, and is as easy to make as, well, cracking eggs.
Serves 1
Time: 15 minutes
Difficulty: **
Origin: France
Good with: crusty bread or Potato Wedgies and a crisp salad.
Corn Chowder
Again, Corn Chowder is a recipe where humble ingredients combine wonderfully, lifted by fresh dill and chipotle chilli powder. It is quick and easy to prepare, and while this soup is not the healthiest, it is and hearty and comforting. You could also add about 100g of diced smoked salmon if you wished. Serve with good bread to mop up the soup.
Serves 2
Time: 45 minutes
Difficulty: **
Origin: USA
Good with: fresh bread
French Toast with Piri-piri
French Toast with Piri-piri makes a great lunchtime snack.
- Per person, beat 1 egg and 1 tbsp Piri-piri Sauce together, seasoning to taste.
- Place a slice of bread in a frying-pan, and when the bread starts to brown, carefully pour over the egg mixture.
- Turn the heat down slightly, and cook until the egg is nearly set through. Turn and cook for 30 seconds more.
Surprisingly good!
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– Carrots à la Forestière
Carrots à la Forestière
Carrots à la Forestiere makes a wonderful vegetable dish accompaniment, or you could serve it as a starter on a slice of toasted ciabatta brushed with melted butter.
‘A la Forestiere’ means cooked with mushrooms. It is not a particularly low calorie recipe, and a bit seventies retro, but I do urge you to give it a try; you will not be disappointed!
Serves 2
Time: 45 minutes
Difficulty: ***
Good With: Vegetarian Sausages, 
Non-meat Balls
Panzanella
Soupe au Pistou
Soupe au Pistou made with fresh summer vegetables, enriched with the pistou (a French version of pesto) and served with rough country bread. Wonderful.
If you follow this recipe you are guaranteed a brilliant result, and your kitchen will be filled with the perfumes of Provence!
Serves 3
Time: 60 minutes
Difficulty: ***
Origin: France
Good with: country bread.
