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... Salad days with the Russians I Moscow, heart and soul of the Soviet Union, offers Rg Ry W DOR!!NTAYLma glass to glasnost TOLSTOY once said: “Every Russian who looks at Moscow feels she oo ]St oscow ‘ to catch the true flavour of the city. The square is ...
... ARMENIAN AUBERGINE SALAD WITH PITTA I have noticed Mediterranean ...
... e Raw Artichoke Salad Serves one 4 baby globe artichokes Jjuice of one lemon 2 tbsps extra virgin olive oil slivers of fresh parmesan (optional) Pick artichokes that are quite small but well-rounded and firm. Have ready a bow! of cold water to which you ...
... PINK POTATOES WITH SEASONAL SALAD Gratins are so immensely adaptable and good-tempered I need give very few guidelines. Given a little cream in the croute, and some to accompany dessert — and, of course, the cheese course — I would certainly consider ...
... Chermoula dressed aubergine salad baby aubergines, or 2 standard ones 2 sliced cloves of garlic 5 olive oil for frying & e 3 thsp extra virgin olive oil- - - 2 tbsp lemon juice ~ ~ i 1/2 teaspoon smoky but sweet paprika 1/4 tsp each cayenne and black ...
... LIGHTLY COOKED AUBERGINE SALAD Although aubergine and oil form a voluptuous partnership, it is possible to achieve a silken texture and a light “mouth feel” by simmering in stock or, in this case, tomato juice and only then dressing with a little oil ...
... WHITECURRANT AND GOAT CHEESE SALAD If you can’t find good radicchio or red chicory heart, go for the softer option of home-grown oak-leaf lettuce, less colourful but gentler on the palate. 40z whitecurrants 40z shelled hazelnuts 120 z fresh but firm goat's ...
... Warming to those salad days THE French, of course, have a name for it: Salade tiede de verdures. Rather more enticing than “a warm salad of greens”. Or how about Jardiniere en salade tiede, promising a garden-full of warm aromas and delicious flavours ...
... SHARP VINAIGRETTE FOR SHELLFISH SALAD These are the basic proportions; multiply as needed. The amounts given would coat about 40z cooked shellfish (or poached seafood) with 4-80 z mixed salad. Itbsp white wine vinegar Pinch each Maldon salt, white and ...
... Rell's Kitchen — Rice Salad ) \ )‘J;. CES Qf' 3‘ L IT belonged at the back of the buffet table in a huge, unbreakable bowl. No retirement do, fork supper or bridge soiree was complete without a rice salad. The hostess's thinking went like this. Everyone ...
... SPONZO SALAD (pictured opposite) Serves two 50g aduki beans; 75g millet; 60g broad beans 50g red chard stems, chopped. 50g fresh peas; 6 sun-dried tomatoes in oil; 2 spring onions, chopped. 15 mixed herb leaves (eg basil, dill chervil parsiey); 1 tbsp ...
... Orange-scented carrot salad This seems almost familiar but owes its perfumed essence to the essential orange flower water, now available from most supermarkets and health stores. 2508 finelv éoarsely carrots, finely.or (more authentic) grated Juice of ...