Recipe Index

Almond meal muffins 
A
mok fish curry
Apple and celeriac soup
Aubergines with king prawns
Aubergine Bake , vegetarian

Banana and carrot cake, wastenot recipes
Banana pancakes, flourless 
B
asic tomato sauce
Beetroot Dip, with feta and yoghurt 
Brussel sprouts, smoked paprika
Brussel sprouts ginger stir fry

Cambodian Amok fish Curry
Carrot and Cumin Soup 
Cauliflower soup with pearl las (Welsh blue cheese)
Celeriac or parsnip oven chips
Celeriac and apple soup
Celeriac raw salad with yoghurt remoulade
Chilli con carne with Galo Pinto rice
Chocolate log raw ‘cake’ with leftover chocolate
Chutney, spiced onion
Courgette and aubergine cornmeal savoury cake
Carrot and leek roast vegetable with Dukkah
C
hestnut stuffing, for goose or other roast
Chickpea and curly kale curry
Chicken Giouvetsi with preserved lemons
Christmas dinner: step by step
Coconut milk and fish stew (Indian/Keralan) 

Dukkah condiment
Deep fried doughnuts in honey syrup, loukoumades

Easter chocolate  raw leftover cake
Egg and banana pancakes, flourless
Eggs, shakshuka and strapatsada recipes

Fennel sauce, for pork or ham
Frittata, Kuku a persian recipe 

Giouvetsi with chicken in preserved lemons
Giouvetsi with goat or lamb
Gniocchi di sweet patata
Goat and Lamb giouvetsi roasts

Gravy- home made

Hannah’s (and Jamie Oliver’s) chocolate and pear tart
Ham with fennel
How to cook with Orzo pasta

Jerusalem Artichoke or parsnip maple roasties

Kale and chickpea curry
Kuku the Persian Frittata 

Leek and spinach pie
Lemons, preserved
Lemon polenta cake with rosemary syrup
Loukoumades, honey syrup deep fried doughnuts

Mexican Biscuits
Moorish Mint sauce 
Mushroom and tarragon tagliatelle

Olive and red chard pie
Omelette with potato flour
Onion Chutney
O
rzo pasta recipes and ideas

Parsnip or celeriac oven chips
Parsnip or jerusalem artichoke maple roasties
P
ie 1: leek and spinach
Pie 2: olive and chard
Pie 3: caramelised onion, leek and spinach pie
Pear relish
Polenta cake with lemon and rosemary syrup
Pomlette
Portabella mushrooms filled with lentils and beans
Preserved lemons
Pumpkin and mushroom savoury cake
Pumpkin stir fry with olives and sun-dried tomatoes
Pumpkin pie with sage and wild mushroom
Preserved Lemons

Quiche: colourful festive recipe

Recipe for destruction, because failed politics also have bad ingredients and poisoning consequences.
Remoulade with yoghurt , and celeriac raw salad
Ribollita soup
Roast pork shoulder and sauce
Roast lamb or goat giouvetsi
Roast potatoes
Root vegetable mash, orange and cumin

Savoury cake 1 – courgette and aubergine with basil 
Savoury cake 2 – pumpkin, mushroom and sage
Scrambu, scrambled tofu
Shakshuka eggs and Strapatsada eggs
Soda bread
Soup of pearl, with cauliflower and blue pearl las cheese
Soup, Ribollita with mixed winter vegetable 
Smoked Haddock Salad
Spicy sausage heart warmer or Spetzofai
Sweet potato Gniocchi
Sweet potato with red quinoa 

Tofu scramble, Scrambu
Tomato and carrot pasta sauce
Tourlou, Greek mixed vegetable stew

Vanilla celebratory or birthday cake
Vegetable stew, tourlou

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5 thoughts on “Recipe Index

    Efi said:
    October 21, 2013 at 8:04 pm

    Skeftomai ti na mageirepso avrio…..

    Emma said:
    November 9, 2016 at 4:47 pm

    I had your gorgeous tempura veg and skordalia at Blas for made in roath. I would really love that recipe in your index. Xx

      Lia Moutselou responded:
      November 11, 2016 at 8:14 pm

      Hi Emma you can see my skordalia recipe here http://www.thebiglunchers.com/wp-content/uploads/2016/06/The-Big-Lunch-Zero-Waste-Recipe.pdf

      Don’t forget to let me know how it came out. And if you have any photos tag @liaskitchen on fcbk and twitter

      Lia Moutselou responded:
      November 11, 2016 at 8:16 pm

      As for the tempura –
      I don’t have a detailed recipe but I’d say you should flavour the flour with some herbs such as oregano , paprika and salt before adding fizzy water slowly and gradually to make a thick batter that thickly coats the back of a spoon. Perhaps add a half a teaspoon on baking powder too x

    Emma Bennett said:
    November 12, 2016 at 1:00 pm

    That’s amazing. Thank you! I’ll let you know how it turns out x

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