April 24, 2003

Salade niÁoise

Serves 2 as a substantial main course

a large handful of thin French beans
2 free-range eggs
4 tomatoes
6 preserved artichoke hearts
8 salted anchovies
a small Cos lettuce or 2 Little Gems
12 black olives
a few sprigs of flat-leaf parsley

The dressing

2 tbsp red wine vinegar
a little Dijon mustard if you wish
100ml extra virgin olive oil
2 small, young cloves of garlic, peeled and crushed
crusty bread to serve

Posted by reisel at 08:56 AM | Comments (0)

April 14, 2003

Marina Tsvetayeva

Where does this tenderness come from?

Marina Tsvetayeva

Posted by reisel at 05:06 PM | Comments (0)

Persian Rice with Baby Peas and Red Berries

1.5 cup basmati rice
1.5 tbs chicken flavoured stock
1 tsp salt
0.5 tsp saffran
1 handful dill
1 can Green Giant Baby Peas
1 cup Red Berries (fried briefly in butter and sugar)
0.25 cup olive oil

add rice and 200% water so that the water fills the pan about 1 cm above the rice.add more water during the cooking (0.5 cup). High heat until boil and then simmer on low heat with a lid for half hour.

can also be done without frying the berries, without peas or dill, and adding shredded carrot and tumeric.

great to serve with chicken legs marinated in olive oil, salt and pepper, paprika, lemon and orange juice, sliced potatoes, with dried apricots and long beans. cook in oven for ~45 mins at 170 degrees Celsius.

Posted by reisel at 05:05 PM | Comments (0)