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Vegetarian recipes

asparagus in butter

Fresh green asparagus cooked gently with butter, served with some shavings of parmesan. Cook them simply. Don’t overcook; they need to have a bite. They love butter, not too high heat, a squeeze of lemon and some parmesan.

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asparagus salad

Raw asparagus salad with lemon and olive oil dressing. This is a simple salad and of course you can choose not to bother with the peeling, but it makes for a good contrast of textures. The dressing marinates the asparagus a bit and the Parmesan complements them nicely. As fresh green shoots as you can get – and it’s spring by the mouthful!

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aubergine parmigiana

Aubergine parmigiana in homemade tomato sauce, with mozarella, Parmesan and basil - the classic. It's a delicious standalone dish but also a good side to a steak.

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baked fennel

Fennel baked with tomatoes and plums - it shows you can do almost anything with fennel. Possibly not boil it, it might be a bit unappetising. But fennel raw is delishhh. Fennel braised is lovely. Grilled. Roasted. Fennel with gorgonzola on pasta – divine.

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baked figs with blue cheese

Baked figs can be a starter, a dessert or a full lunch or brunch dish, with a bit of nice bread. Trim them and cut a cross in each to about halfway down the fruit. Put them on a baking tray and drizzle with the oil, balsamic and honey. Bake for about 10 minutes...

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beetroot salad

Salad of cooked and raw beetroot with honey dressing. In the next of my series of how-to-make-hated-vegetables-palatable (see cabbage), let’s tackle beetroot. It never ceases to amaze me that it’s sold ready cooked.

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breakfast couscous

Couscous with raisins, yoghurt and honey, an excellent breakfast idea. Honey and yoghurt are a must though – in fact, another brilliant breakfast is just plain yoghurt with honey drizzled over.

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broccoli and stilton soup

Broccoli and Stilton soup, the easiest and tastiest - and no blender needed. Blended soup is my pet hate, worse than mushy peas or smoothies (though mind: purée - justified; milkshake - okay).

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cauliflower cheese

Cauliflower cheese with spices, garlic and creamy sauce. Interesting thing about comfort foods is that they usually tend to be quite bland. I guess when it's cold outside or you're feeling a bit down you don't fancy stimulating senses too much.

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celeriac gratin

Celeriac gratin - thinly sliced celeriac baked in cream, garlic and Gruyère cheese sauce. Adding cheesy sauce to most veg transforms them into something delishhh so celeriac gratin will work even for people not that keen on the knobbly brute.

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cheese and mushroom omelette

An omelette is such a lovely dish and can take on such different forms that it’s easy to forget it’s just egg. Spinach omelette. Ham and cheese. Just cheese. Chorizo and beans. Throw in some peppers and potatoes and you have a tortilla.

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cheese fondue

The best cheese fondue, smooth as velvet and comforting as a blanket. This tastes absolutely fantastic. And so it should – it’s Heston’s recipe from the book ‘Heston Blumenthal at home’.

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coleslaw

Coleslaw made from slightly fermented cabbage with yoghurt and lemon dressing. Fermentation is crucial – everyone now sings the praise of fermented foods and kimchi seems to rule the world, so take time, all of 10 minutes of it, and leave your cabbage salted until it wilts.

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confit tomatoes

Slow roasted tomato confit. It brings out the flavour hidden deep when it comes to those plasticky looking imported fruits. It’s a slow job – the longer the better. They should still retain their shape but become very soft and quite a bit darker in colour.

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courgette and spinach tian

Courgette and spinach tian with garlic, pine nuts and cheese. Make a note of the courgette treatment – that’s how this boring vegetable needs to be handled. Squeeze the living daylights out of it and it might just be vaguely tasty.

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courgette gratin

Zucchini parmigiana becomes here zucchini alla pecorino – let’s stick to courgette gratin, shall we? I like courgette but do agree it needs some oomph to make it less bland and it must borrow flavour from elsewhere – tomato sauce for instance.

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creamed Jerusalem artichokes

Jerusalem artichokes cooked in cream with garlic and tarragon, then baked au gratin style. This dish is supposed to be made with potatoes: sliced thinly, accompanied with herbs and garlic, a bit of onion, a bit of leek and – wait for this – cooked in cream. Literally. Boiled in copious quantity of double cream. Decadent or what?

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creamy mushrooms

Creamy mushrooms - a great side dish. This is one of the best methods of cooking mushrooms in my view - it works fantastically with wild ones in particular. If you can get hold of fresh porcini, morels or ceps, follow the steps below.

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crispy roasted chickpeas

Crispy spicy roasted chickpeas with red peppers and mushrooms. Chickpeas are funny little things - they look nothing like peas to start with but more like little nuts. Why aren’t they called chicknuts?

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crispy tobacco onions

Crispy tobacco onions - they had me at first bite. There weren’t too many bites to follow because the Former Onion Hater took care of most of the bowl. They go best with steak, chops and burgers – but you might just polish them on their own given a chance...

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crushed new potatoes

New potatoes, lightly crushed to release the flavour, with sour, spicy and herby topping. Just boil them until tender, serve with plenty of butter and some dill – a must, marriage made in heaven. Tarragon or mint as an alternative.

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fennel and gorgonzola fettuccine

Fennel and gorgonzola fettucine - I love pasta. I could eat pasta every day, if it only didn’t contain carbs. Since it does (hell, what other reason it tastes so good?), it’s an occasional treat.

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fennel and orange salad

Fennel and orange salad. The best thing about raw fennel is that it’s really a wonderful and versatile background for endless variants. I’ve used orange but any other large citrus fruit will do nicely. Ah well, you can even skip the citrus and just dress it with lemon juice...

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filo snails

Filo pastry snails with mushroom, spinach and cheese filling. The original recipe for these snails calls for feta cheese. It actually calls for roasted fennel instead of spinach but here I think my improvement has worked – spinach in filo pastry is a classic after all.

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fondant celeriac

Celeriac fondant is a lovely way of cooking one of the more boring vegetables. Fondant - most often potatoes - are cooked in both butter and liquid. They should be cut in a very fancy way, in a shape of little barrels, then placed in a pan into foaming butter.

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garlic and lemon new potatoes

Baby new potatoes, Jersey Royals if you can get them, poached in oil with lemon slices and garlic cloves. It’s almost blasphemous to cook them other than in plenty of water and serve other than with a little butter and salt. But this is absolutely gorgeous and actually brings out the flavour even better. They are not at all greasy.

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garlic mushrooms

Garlic mushrooms with parsley - simple and delicious. Mushrooms are an excellent source of protein and fibre. Season them generously and fry them with garlic - so tasty just with a chunk of bread. This is a suggestion for a lovely side dish.

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granola

Granola is basically toasted muesli, no? Not quite, there must be something gooey and gluey to bind it into clusters. Those are the nicest – my recipe below says stir it every now and then...

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hasselback potatoes

Hasselbacks - baked potatoes, almost sliced into fries, creamy inside, crispy and scorched on the outside. Isn’t it irresistible to call them Hasselhoff? Easier to make than it sounds, the only caveat is they take longer to cook than you’d have thought.

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kimchi

Basic kimchi made with Chinese leaf cabbage and garlic, ginger and carrots. Kimchi is delicious with fried rice, adding a kick and a hit of sourness to the grain. You can also make kimchi pancakes, kimchijeon, which must be a lot like Japanese okonomiyaki. I haven’t tried the former, have the latter so can happily vouch for deliciousness.

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leek and potato bake

Leek and potato bake in creamy cheese sauce. A little like Tartiflette but onions replaced with leeks, no bacon, and I didn’t try to resource Reblochon but cleared out the post dinner party cheeses.

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leek and potato soup

Leek and potato soup, homemade is the best. Soup is the easiest, cheapest and quickest thing to cook at home. Especially if you are a proponent of Soup With Bits, like me – you won’t need a blender.

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lentils with mushrooms and spinach

Lentils baked with porcini mushrooms, red peppers and spinach. I insist – use porcini in this recipe. Since it is next to impossible to get hold of the fresh porcini or ceps in England the dried ones will do, even better...

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macaroni cheese

Mac n cheese with leeks in cheesy béchamel sauce - the ultimate comfort food. Kraft introduced the quick and ready mac in a box in the 1930s during the Great Depression. But if you want to be posh you can call it pasta Mornay.

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oats and banana smoothie

Oatmeal and banana smoothie with chia seeds, dairy and gluten free but not free of taste. Briefly – the epitome of what I usually sneer at. Vegan. Gluten free. Dairy free.

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oyster mushrooms with blue cheese

Baked oyster mushrooms with garlic and blue cheese. This makes almost a sauce – if you want proper sauce, chop them smaller and add more cream. I like to bake them whole though and pile the unctuous, blue cheesy morsels on top of a perfectly cooked steak.

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pancakes

Crêpes, or wheat pancakes, with spinach and blue cheese filling. The batter is a doddle to make and it annoys me so to see the dry mix sold in supermarkets. Mix eggs with flour and milk – a toddler can do it, no? The art of pancake is tricky, but the difficulty lies in tools rather than ingredients.

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pappardelle with fresh tomatoes

Pasta with fresh tomatoes, garlic and basil. I love fresh tomatoes with good quality pasta. The question whether you should buy ’fresh’ supermarket pasta is a moot point – buy dry. Good.

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parmesan turnips

Turnips roasted with thyme, rosemary and parmesan. They get a new line of life with this recipe, zinged with a dash of parmesan and thoroughly cooked through. Now I’m a hater of overcooked veg, but those babies, they need to be tender.

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parsnip gratin

Parsnip gratin, baked in a creamy, cheesy sauce with a hint of spice. Another way to zing up a boring vegetable – parsnip gratin. What to do with all those root veg when the sexy ones have all gone out of season?

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pasta with lemon and asparagus

Pasta with asparagus and lemon butter, served with lots of Parmesan. Three tricks pasta and I’m pleased to announce that this is truly a pasta template, versatile as anything. I give you the pasta with lemon and any veg, plus Parmesan because pasta can’t be without it.

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penne baked with leeks and mushrooms

Penne pasta bake with leeks and mushrooms. There is only one dish that’s nicer than pasta and that is pasta al forno, lasagne is clearly the tops – but it’s a bit of a chore. You can have a pasta bake the easy way.

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penne with wild mushrooms

Penne pasta with chanterelles and pied-de-moutons, and plenty of parmesan. A very simple dish – good ingredients don’t need elaborate processing, and fresh wild mushrooms are as good as it gets.

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perfect roast potatoes

Dos and don'ts of roasting the best potatoes you have ever eaten! Do: pre-boil them, use lots of fat, start them off on the hob...

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pesto

Homemade pesto - the classic with basil and a hint of garlic. Grab a handful of pine nuts, toast them in a dry pan, grate some parmesan, tear up a lot of basil leaves and that’s it – you’ve embraced the Italian in you.

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ratatouille

Simple and easy ratatouille. Purists of French cooking – look away now. I know, I know – cook each kind of vegetable separately, then put all together in a baking dish and stick in the oven. So yes, I agree that this is a completely unorthodox version.

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red cabbage

Festive red cabbage stir fried with apples, raisins and spices, super quick to cook. Don’t get me wrong – I’ve cooked red cabbage slow and low before, with the obligatory red wine and spices, but since the generous crop this year I’ve had to look for quicker ways.

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remoulade

Remoulade, or celeriac salad. My version has a little twist – I add carrots and a bit of apple, and a few raisins for the sweetness. Ah well, as if you need a justification for adding raisins to anything! I also julienne the vegetables instead of grating them.

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