In a coffee shop I saw someone eating poached eggs and I was simultaneously envious and thinking I could make that. For the mess of vegetables: A beetroot with the leaves attached A handful of string beans A courgette Spinach A few cloves of garlic. Saving the leaves for later, peel the beetroot, top and … Continue reading Poached Eggs on a mess of vegetables.
Houmous is another great starter, and it goes well with red pepper salad. The home-made version of this utterly outclasses the commercial stuff that you can buy in supermarkets, and what you get in most restaurants. It's made with tehina and chickpeas. Tehina is a strange gloopy emulsion, that gets thicker when you add water, … Continue reading Houmous
Starters (hors d'oeuvres is a bit of a fancy word) fill you up before the main course. Tactics like limiting the size of portions only annoy people who just want more. The solution is to serve a meal consisting entirely of starters. This gets called brunch or mezze or various other names depending on where … Continue reading Red Pepper Salad
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