Garlic French Beans

A deliciously Gallic - as well as garlic - way of serving green French beans (also known as string-less or crawler beans) as a side dish. Recipe serves 6.

Ingredients:

1 pound (500 g) French beans
1 clove garlic, finely chopped or pressed
2 teaspoons extra virgin olive oil
Pepper to taste

Method:

1. Wash, top and tail beans.
2. Plunge into lots of boiling water and cook on rapid boil for 5-6 minutes. (They should still be crunchy but not taste raw).
3. Drain and plunge them immediately into cold water. Drain again.
4. In same pan, over low heat, stir garlic into olive oil for 30 seconds.
5. Stir in beans until they are well coated with the oil and the garlic. Season to taste and serve.

Brussel Sprouts with Maple and Walnut Vinaigrette

This is a simple way to dress up steamed fresh brussel sprouts. For those who like a slightly sweet touch to their food. Recipe serves 4 as a side dish.

Ingredients:

4 cups brussel sprouts
4 tablespoons sherry vinegar
1 tablespoon maple syrup
1 tablespoon Dijon mustard
1/2 cup walnut oil
Pinch of ground nutmeg
Salt and pepper to taste
1 cup walnuts, coarsely chopped

Method:

1. Cut a cross in the base of each brussel sprout. Steam until tender but firm.
2. Meanwhile, whisk vinegar, maple syrup and mustard together. Gradually whisk in oil. Season with nutmeg, salt and pepper.
3. Toss hot brussel sprouts with walnuts and vinaigrette.

Chocolate Cup Cakes

Chocolate bits add a distinctive texture to these easy and moist morning or afternoon tea-time favorites. Recipe makes 18 cup cakes.

Ingredients:

2/3 cup light brown sugar
4 ounces (125 g) unsalted butter, softened
2 large eggs
1 cup self-rising (raising) flour
1/4 cup cocoa
8 teaspoons milk
3/4 cup plain chocolate bits or drops
Icing and Decoration:
1 ounce (30 g) unsalted butter, softened
1/4 cup cocoa
6 teaspoons milk
1 cup icing sugar, sifted
Plain chocolate bits or drops, halved or quartered, to sprinkle

Method:

1. Preheat oven to 375 degrees F (190 degrees C). Line 18 patty tins with paper or foil patty cases.
2. Put the brown sugar and butter into a mixing bowl and beat well, using an electric mixer, until light and creamy. Add the eggs, one by one, and beat well after each addition. Sift the flour and cocoa over the mixture and stir in gently using a large metal spoon. Fold in the milk and the chocolate bits.
3. Spoon the mixture into the paper cases, filling them two-thirds full.
4. Bake for 15-20 minutes, or until firm to the touch. Transfer to a wire cooling rack to cool completely.
5. For the icing, beat together the butter, cocoa, milk and icing sugar until smooth. Spread over the top of each cup cake. Sprinkle chocolate bits over the top of each cake.

Tip: These cup cakes freeze for up to 3 months, without the icing. Coarsely chopped or grated chocolate may be folded into the cake mixture instead chocolate bits or drops.

Carrot and Apple Salad

This is an easy, light and refreshing side salad that takes no time to prepare. The amount of sugar you add to the dish (if any) will depend on the tartness of the apples. Recipe serves 4-6.

Ingredients:

2 teaspoons fresh lemon juice
2 tablespoons fresh orange juice
2 cups grated apple (approximately 4 apples)
2 cups grated carrots
1 tablespoon grated lemon rind
2 tablespoons currants
Salt to taste
2-3 tablespoons sugar (optional)
Mint leaves

Method:

1. Combine the lemon and orange juice and place in a bowl.
2. Grate the apples into the juices to prevent them turning brown.
3. Add the remaining ingredients and toss.
4. Garnish with mint leaves and serve immediately.

Red Cabbage with Apple and Walnuts

The tartness of the vinegar contrasts nicely with the sweetness of the apple in this easy fruit and vegetable dish and makes it perfect to serve as a side with rich meats such as pork or duck. Recipe serves 6-8.

Ingredients:

1 red cabbage
1/4 cup vinegar
1 teaspoon sugar
2 onions, sliced
1/2 cup oil
2 cloves
1 bay leaf
1/3 cup beef or chicken stock
2 apples
Grated zest of 1 orange
Salt to taste
Freshly ground black pepper to taste
6 1/2 ounce (200 g) packet walnut halves

Method:

1. Halve the cabbage, discard stalk, wash and slice.
2. Place the vinegar, sugar, salt and pepper in a large dish. Add the cabbage. Mix and soak for 1/2 hour.
3. Fry the onion in the oil in a large saucepan. Layer with cabbage. Add bay leaf, cloves, orange zest and pour stock over. Cover and cook over low heat for 2 hours. Add water if it begins to dry out.
4. Add the peeled and sliced apples and the walnuts 30 minutes before cooking is complete. Do not stir.
5. Remove bay leaf before serving.

Lamb Tagine

The tagine is an easy traditional North African dish, usually of meat (I use a boned leg of lamb) cooked with spices and sweetened with fruits or honey. Enjoy with couscous or rice. Recipe serves 4.

Ingredients:

1 pound (500 g) lean lamb (boned leg)
2 tablespoons olive oil
1 onion, sliced
Juice of 1 lemon
1 tablespoon honey
2 tablespoons chopped coriander leaves
1 teaspoon ground coriander
1 tablespoon chopped parsley
1 teaspoon powdered cinnamon
1 teaspoon powdered cumin
Few strands saffron (optional)
1 cup veal or chicken stock
1 cup chopped carrots
1 cup chopped leek
2 ounces (50 g) almonds (lightly browned in dry pan or oven browned)
Couscous or rice to serve
Natural yogurt, pepper, paprika and almonds to garnish

Method:

1. Cut the meat into bite-sized cubes. In large pan, brown it in 1 tablespoon olive oil over high heat (about 3 minutes). It is important the pan is hot enough for the lamb to brown without rendering juices and starting to stew. Remove from pan, drain and put in casserole dish.
2. In the same pan used for browning lamb, put remaining oil, reduce heat and cook onion until softened.
3. Add juice of lemon, honey, coriander, parsley, cinnamon, cumin, saffron, and stock.
4. Stir well then add carrots and leek pieces and pour mixture over lamb. Cover tightly and simmer for 2 hours in very low oven (240 degrees F/120 degrees C).
5. A few minutes before cooking is finished, stir in almonds.
6. Serve with couscous or rice, garnish with yogurt, black pepper, paprika and almonds.

Spicy Cauliflower and Potato

This tasty and easy Indian-style vegetable dish is great served as a part of an Indian meal or eaten by itself as a vegetarian main course. Recipe serves 4-6.

Ingredients:

1 pound (500 g) cauliflower, cut into florets
1 pound potatoes, peeled and cut into 3/4 inch (2 cm) dice
3 tablespoons vegetable oil
1 teaspoon black mustard seeds
1/2 teaspoon whole cumin seeds
1 teaspoon freshly chopped chili
1 teaspoon freshly crushed garlic
1/2 teaspoon freshly chopped ginger
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/4 cup water
1/2 cup chicken stock

Method:

1. Heat oil in a wok or fry pan. Fry seeds until they begin to pop. Add chili, garlic, ginger, turmeric and ground cumin and cook for 1 minute, stirring.
2. Add potato, cook for a few minutes, then add cauliflower and water. Cover and cook for 10 minutes or until the vegetables are cooked.
3. Transfer to a serving dish. Add chicken stock to pan and cook until reduced by half. Pour over cauliflower and potato and serve.