Sophie Dahl - Miss Dahl’s Voluptuous Delights: Recipes for Every Season, Mood, and Appetite / Чувственные наслаждения мисс Даль: рецепты на все сезоны, настроения и аппетит [2010, ePub, ENG]

Contents

Cover
Title Page

Cook’s Notes
Introduction

Autumn
Breakfasts
Poached eggs on portobello mushrooms with goat’s cheese
Rice pudding with pear purée
Omelette with caramelized red onion and Red Leicester
Tawny granola
Musician’s breakfast (homemade bread with Parma ham)
Indian sweet potato pancakes
Baked haddock ramekin
Lunches
Spinach and watercress salad with goat’s cheese
French onion soup
Squid salad with char-grilled peppers and cilantro dressing
Baked eggs with Swiss chard
Chicken and halloumi kebabs with chanterelles
Spinach barley soup
Buckwheat risotto with wild mushrooms
Suppers
Peasant soup
Sunday roast chicken and trimmings
Paris mash
Sea bass in tarragon and wild mushroom sauce
Lily’s stir-fry with tofu
Eggplant Parmigiana
Grilled salmon with baked onions

Winter
Breakfasts
Pear and ginger muffins
Scrambled tofu with cumin and shiitake mushrooms
Kedgeree with brown rice
Scrambled eggs with red chiles and vine tomatoes
Winter fruit compote
Oatmeal with apricots, manuka honey and crème fraîche
Hangover eggs
Grilled bananas with Greek yogurt and agave
Lunches
Warm winter vegetable salad
Chicken soup with chickpeas
Spelt pancakes filled with cream cheese and butternut squash
Pasta puttanesca
Hollers’ curried parsnip soup
Char-grilled artichoke hearts with Parmesan and winter greens
Chestnut and mushroom soup
Suppers
Brown rice risotto with pumpkin, mascarpone, sage and almonds
My dad’s chicken curry
Monkfish with saffron sauce
Fish pie with celeriac mash
Cauliflower cheese
Buttermilk chicken with smashed sweet potatoes
Christmas done as healthily as it can be

Spring
Breakfasts
Grilled papaya with lime
Coquette’s eggs
Swiss muesli
Scrambled tofu with pesto and spinach
Lemon and ricotta spelt pancakes
Grilled figs with ricotta and thyme honey
Rhubarb compote with orange-flower yogurt and pistachios
Lunches
My mama’s baked acorn squash
Crab and fennel salad
Teddy’s lettuce soup
Asparagus soup with Parmesan
Zucchini and watercress soup
Baby vegetable fricassee
Fava bean salad with pecorino and asparagus
Suppers
Sea bass with black olive salsa and baby zucchini
Pan-fried orange halibut with watercress purée
Hortense’s fish soup
Crusted rack of lamb for Luke
Char-grilled scallops on pea purée
Turmeric tofu with cherry tomato quinoa pilaf
Chicken stew with green olives
Shrimp, avocado, grapefruit, watercress and pecan salad

Summer
Breakfasts
Cinnamon roast peaches with vanilla yogurt
Blueberry strawberry smoothie
Cold frittata with goat’s cheese and zucchini
Scrambled eggs with watercress and smoked salmon
Breakfast burrito
Homemade muesli with strawberry yogurt
Lunches
Avocado soup
Quinoa salad with tahini dressing
Beet soup
Pea soup
Summer squash with tomato sauce and pine nuts
Salad niçoise sans anchovies and potatoes
Fish cakes
Suppers
Linguine with tomatoes, lemon, chile and crab
Warm ratatouille
Chicken and fennel au gratin
Coconut curry with shrimp
Grilled vegetables with halloumi cheese
Barbequed salmon on a cedar plank
Wild rice risotto

Desserts
Ginger parkin
Baked apples
Lemon Capri torte
Lemon mousse
Clover’s strawberry pudding
Blackberry and apple crumble
Flourless chocolate cake
Cardamom rice pudding
Elderflower jelly
Flapjacks
Eton mess with rhubarb
Banana bread
Chocolate chestnut soufflé cake
Orange yogurt and polenta cake

Acknowledgments
Index
Suppliers

About the Author