Warm Salad of Roasted Squash, Prosciutto and Pecorino

Jan 03, 2008 - This past Christmas, everyone was to bring a warm salad to contribute. Thanks to both YumSugar's recommendation and AlliJean's recipe, I made one of the best salads ever. Everyone at dinner absolutely loved it, it was rich and delicious but not heavy. - 17 Comments

Deep Dish Plum and Almond Pie

Nov 14, 2007 - This rich, juicy pie is perfect for the holidays. An easy, press-in dough in a springform pan makes it simple to handle, slice, and serve. The intensely flavored almond cream adds depth to the late-harvest plums, and if you're up for going the extra mile, the optional touch of anise in the crust ties it all together. - 0 Comments

Chickpea, Chilli and Coriander Cakes with Marinated Red Onion Salad

Sep 02, 2007 - Ingredients 8 oz (225 g) chickpeas, soaked overnight 2 small red chillies, deseeded and finely chopped ½ oz or a 15 g pack fresh coriander 1 heaped teaspoon coriander seeds 1 heaped teaspoon cumin seeds 2 oz (50 g) butter 1 small onion, peeled and finely chopped 1 small green pepper, deseeded and finely chopped 3 large garlic cloves, peeled and finely chopped 1 level teaspoon turmeric 1 x 500 g tub Greek yoghurt grated zest ½ lemon 1 dessertspoon lemon juice salt and freshly milled black pepper For the frying: 1 large egg, beaten 3 level tablespoons wholemeal flour or chickpea flour (gram flour) 2 tablespoons groundnut oil For the red onion salad: 1 medium red onion, peeled and thinly sliced into half-moon shapes 1 level teaspoon grated lemon zest juice 1 lemon 3 level tablespoons picked coriander leaves ------------------------------------------------------------ First pour the soaked and drained chickpeas, together with enough fresh water to cover them, into a saucepan, then bring them to the boil, cover with a lid and simmer for about 30 minutes or until they're absolutely tender. Then drain them thoroughly in a sieve. Whilst the chickpeas are cooking prepare the red onion salad – mix the onion with the lemon zest, juice and coriander in a small bowl and set aside to marinate for at least 30 minutes. - 5 Comments

Warm Salad of Roasted Squash, Proscuitto and Pecorino

Jun 12, 2007 - It's not fall yet, but I came across this recipe and I couldn't resist! Sounds so simple, an easy side to go with a more time consuming main course. • 1 butternut squash • olive oil • sea salt and freshly ground black pepper • 1 small dried red chilli • 1 heaped teaspoon coriander seeds • 20 slices of prosciutto or Parma ham • 4 handfuls of rocket • 6 tablespoons extra virgin • olive oil • 4 tablespoons balsamic vinegar • 1 small block of pecorino or Parmesan cheese Preheat your oven to 375°F. - 3 Comments