Israeli couscous has a larger grain than the more familiar Moroccan version. The pea-sized wheat bits can be found in many grocery stores alongside rice and is sometimes labelled as super couscous, maftoul or pearl couscous. Unlike Moroccan couscous, Israeli couscous can be prepared in the same way as pasta, by boiling in salted water or chicken stock.Read More
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I have taken some licence in calling this a bouillabaisse because it has no fish in it, but it does have some of the same seasoning. It can be served hot or cold, but the dumplings taste better in hot soup.Read More
If you want to serve more people, this recipe is easily doubled, using two baking dishes. For the simplest serving, you can make them individually in ramekins (they will take a little less time to bake). The leek and spinach mixture can be prepared a few days ahead – keep it in the fridge until you’re ready to bake. Reheat it for five minutes in the oven before adding eggs and continuing with recipe.Read More
Serve either hot or cold, cut in wedges. You can vary the fillings—try leek and bacon, smoked salmon and chives—but the method stays the same. Use your largest skillet. Smaller ones work, but the mixture takes longer to cook.Read More
Borscht is a popular soup all over eastern Europe. Traditionally, the spinach version is made with a mixture of sorrel and spinach. Sorrel is a lemony-flavoured herb that gives the soup a bright, zesty taste; if none is available, use extra spinach and add extra lemon juice.Read More