OK, this is super-easy. Lemon rind and juice, sugar, eggs and unsalted butter. Not worth buying it – unless, of course, you can buy it anywhere, but here in Switzerland it’s hard to find. Just recently, I’ve seen it for the first time in one of our major supermarkets, but at a price.
So, here’s Delia Smith’s Lemon Curd. The online recipe differs a little to the one in the book as it has cornflour, but it’s basically the same.
These tomatoes are stuffed with onion, rice, garlic, cinnamon, pine nuts, currants and – what makes it really special – fresh thyme. After cooking the rice, the stuffed tomatoes are baked in the oven for about 20 minutes. I like recipes that leave time to get on with other things.
I think this stuffing would also work for courgettes, or peppers. I have quite a bit left over, so I’ll be experimenting with that for sure.
Here you go, try Delia Smith’s Turkish Stuffed Tomatoes.
This is a tasty enough dish, and easy too. Chopped pork fillet is marinated with olive oil, lemon juice, white wine, crushed coriander seeds and garlic. Preferably overnight, though I left mine for only 3 hours (due to forgetting that I was supposed to be making this dish today).
The pork is then cooked with a little more white wine until it’s done. I have to say, pork has never been my favourite meat and this was a bit dry. That’s my usual complaint about pork, but Hubby ate it up and – texture aside –it really was quite tasty.
Here’s Delia Smith’s recipe for Marinated Pork with Coriander.
I will let you know right now, I am no experienced jam maker. BUT, I have made this rhubarb and ginger jam twice now with great success, so tackling strawberry jam one evening didn’t seem like such a big deal. The main difference between the rhubarb jam and this one is that the rhubarb jam recipe uses jam sugar, with added pectin. This strawberry jam recipe uses just normal sugar as Delia says that she doesn’t find that special preserving sugar is essential and she never uses it as it’s so much more expensive.
That may be. However, I’d rather spend a Franc more on special jam sugar that stand over the stove when I should be long in bed, boiling and re-boiling jam that won’t (insert your preferred swear word here) set. So, next time I’ll be buying that expensive jam sugar. In the meantime, I have 7 jars of runny strawberry
Here’s Delia Smith’s recipe for Strawberry Preserve.
This is a comforting vegetable dish featuring aubergines, which I barely ever cook with, except to make Baba Ganoush. The aubergines are simmered with onion, tomatoes, garlic, parsley, allspice, cinnamon and a bit of sugar. Then the whole lot is baked with a sprinkling of breadcrumbs and a little bit of cheese.
Here I’m showing you a complete menu, though only the chapattis are from Delia’s Complete Cookery Course. I thought they’d look a little boring on their own! The Vegetable Biryani is from River Cottage Veg and the Mango Chutney from The Nourishing Gourmet. DO NOT – as I did – attempt to make this on a weekday evening. The vegetable biryani alone takes 2 hours to cook. I highly recommend trying the mango chutney; it’s super quick to make, you just simmer all the ingredients together and blend. And you can make it as mild or as spicy as you like. It makes a lot too, so you’ll have some to hand next time you fancy a curry.
Here’s a different way to cook fennel, if you’re not in a hurry to get dinner on the table. The fennel is blanched first, while you fry some bacon in butter with carrot and onion. Then you gently cook everything together for about 3/4 hour. It makes a good side dish with white fish.