“Courgette Omelette with Pinenuts, Herbs and Sumac” from “The Moro Cookbook”

IMG_6254Maureen: Meat Free Monday and its triumphant return.

Tim: We had a few weeks off, didn’t we.

Maureen: A few, but that was really down to it being Christmas and the endless parade of guests we had in December.

Tim: So what’s this? It smells good.

Maureen: It’s a courgette omelette.

Tim: It smells good.

Maureen: I think the lovely Ottolenghi has a lot to answer for. This book is old– it was first published 14 years ago– but when you read through it now, they give loads of explanations for ingredients that now are commonplace, which I think is mostly down to Ottolenghi.

Tim: Like what?

Maureen: Sumac is a perfect example. We have a full supply of sumac on our spice shelf, thanks to Ottolenghi. But in this book, they feel compelled to provide an entire paragraph and illustration about it. Do you like it, though?

Tim: I do.

Maureen: Me too. I will make this again.

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“Courgette Omelette with Pinenuts, Herbs and Sumac” from “The Moro Cookbook”

“Raw courgette, rocket and ricotta pasta salad” from “Bill’s Italian”

I made this quickly one lunch time for a friend. It was totally delicious but what was a very pleasant surprise, was that I was able to have it as leftovers for several days. Beautiful soft ricotta combined with raw courgette. And the addition of the zested lemon mixed with the chilli was just perfect.

 

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“Raw courgette, rocket and ricotta pasta salad” from “Bill’s Italian”

“Turkey & Courgette Burgers with Spring Onion & Cumin” from “Jerusalem”

CBAMTurkeyBurgersTim: Yum.

Maureen: I absolutely agree. I had forgotten about this recipe until you reminded me. This is the second time that’s happened with this cookbook. It’s perfect for a summer night. It didn’t take too long to prepare, and it’s great with all the fresh vegetables on the side.

Andrew (14): Where’s the bread? Or the rolls? If they’re turkey burgers, they should have rolls, right?

Maureen: Funny you should ask that. Your father and I had exactly the same discussion in the aisles of Waitrose, but he said we didn’t have to get rolls because there wasn’t one in the pictures. Then as I was making it, he offered to make pita bread or flat bread, but I said, no, it was too late for bread.

Andrew: It’s great, but I think it needs bread.

Maureen: I’m not sure bread is an absolute necessity, but some pita would be nice the next time we make it. What do you think Nicholas?

Nicholas (11): They’re good.

Tim: These are my favourite turkey burgers, by far.

Maureen: Kirstin is a big fan of the ones by Gwyneth Paltrow from “It’s All Good,” but I think these are aces.

Tim: We also get to use some more sumac. This is good, since we have such a surplus of it in the house.

Maureen: The soured cream and sumac sauce is also good for dipping in all the crudites we’ve got on the table. Though I don’t think the boys agree.

Andrew: I’m not as sure about the sumac sauce, but I love the burgers. I’m going to have another.

Maureen: Another hungry teenager satisfied. I call that a result.

If you’d like to make this yourself, the blog 3 Bad Mice has the recipe. Click through this paragraph to be taken to the blog.

“Turkey & Courgette Burgers with Spring Onion & Cumin” from “Jerusalem”

“Early Autumn Cornish Pasties” from “Jamie’s Great Britain”

Andrew (12): I like this very much. I can’t fault it in any way.

Tim: How does it compare to Goddard’s Pies? (Editor’s Note: We faithfully buy Goddard’s Pies every weekend for lunch at Greenwich Market. We especially love the cheese and onion. Not a Cornish pasty, but delicious just the same.)

Andrew: Goddard’s Pies are very good, but these are also very good.

Nicholas (8): Goddard’s Pies are better.

Andrew: You’re digging your own grave!

Tim: It’s Halloween! He’s getting into the spirit of things by digging his own grave!

Maureen: I like it a lot more than I thought I would. I wasn’t sure about baking the skirt steak– I didn’t think it would cook completely– but it worked.

Continue reading ““Early Autumn Cornish Pasties” from “Jamie’s Great Britain””

“Early Autumn Cornish Pasties” from “Jamie’s Great Britain”

“Grilled Salmon with Courgette and Tomato Salad” from “Taste of Home”

Kirstin: This was fab. She says the salmon has to be in season, but ours was defrosted.

Tom: Well, I had thirds of the salad. Yum!

Continue reading ““Grilled Salmon with Courgette and Tomato Salad” from “Taste of Home””

“Grilled Salmon with Courgette and Tomato Salad” from “Taste of Home”

“Lamb provencal with Five Herbs” from “Easy”

Anna: I am so glad this meal is over. I couldn’t be bothered to even eat it. But I think I lost weight preparing it.

Kirstin: It took an hour an a half to chop and fry all those vegetables.

Anna: And that was with two people doing it! Think how long it would have taken one of us on our own. I don’t think it was very Provencale, either.

Kirstin: There’s no coriander in Provencale food.

Continue reading ““Lamb provencal with Five Herbs” from “Easy””

“Lamb provencal with Five Herbs” from “Easy”

“Stuffed leg of lamb with spinach, feta and olives”, “Aubergine, courgette and basil gratin” and “Strawberry and lemon curd tart” from Good Things to Eat

Kirstin: That was the best lamb and the best gratin. Ever. I had seconds!

Anna: You don’t have seconds very often.

Kirstin: I never have seconds.

Tom: It smelled fantastic when the lamb was cooking.

Continue reading ““Stuffed leg of lamb with spinach, feta and olives”, “Aubergine, courgette and basil gratin” and “Strawberry and lemon curd tart” from Good Things to Eat”

“Stuffed leg of lamb with spinach, feta and olives”, “Aubergine, courgette and basil gratin” and “Strawberry and lemon curd tart” from Good Things to Eat