When it comes to dressing, getting it right is not always as simple as it looks, even for a Princess. Knowing what to choose for each occasion can be confusing, whether to be dressed up, dressed down, or even spiced up a bit.
If you think that making fish soup is a long and complicated affair, then think again. This recipe is simple and delicious. I use only the head and bones of the fish to make a tasty and delicate consommé, to which I add a little pasta at the end to make it more Italian. You can also mix different fish to give it a richer taste.
Use the head and the bones to make the fish consommé and the fillets for your main course. If you prefer to make a chunky and rich fish soup, ask your fishmonger to skin the fillets and cook them in the consommé for 10 minutes just before serving it.
The crisp herb pastry is a delightful foil for the creamy, delicate filling in this delicious savoury tarte — perfect for Shavuot. The pastry is quick and easy to make in the food processor and freezes well.
Serve the same day. Leftovers keep 2 days.
● 125g brown (not granary) plain flour
● 125g white plain flour
● 2 teasp icing sugar
● Generous tbsp chopped fresh dill or chives
● 1 teasp dry mustard
● 150g cold butter or cooking margarine, cut into small chunks
● 1 large egg
● l teasp wine vinegar
As summer approaches, it is good to have some tasty, light meals like this delicious salad with a Japanese style dressing. This is quick and easy to prepare and the crunchy texture of the cucumber and sweet pepper complements the moist salmon and rice. Oily fish is the best source of omega 3, which is good for boosting brain power if your children, like my three, are sitting exams over the next few weeks.
Nowadays you might not be able to rely on a bank but in May at least you can rely on bank holidays. We all profit when the sun makes an appearance so that everybody can enjoy this double bonus. There are endless possibilities to enjoy, using your time and maybe your flexible friend to add interest to the holiday.
What better way to spend the bank holiday Monday than Princess Picnicking? You can even do this in your own back garden if you are worried about getting caught in bank holiday traffic.
It’s the lamb season. For the next couple of months, this meat is at its most tender and delicate. So why not cook some succulent lamb? The recipe I propose here is cotolette d’abbacchio con patate. Abbacchio is the Roman term for spring lamb and there are endless ways of cooking it. I suggest a simple roast rack of lamb with garlic, rosemary and white wine. Quintessentially Italian of course, and by keeping it simple the full flavour of the lamb comes out.
A Jibn is a Sephardi savoury bake made with eggs, cheese and vegetables, somewhere between a Spanish omelette and a creamy quiche. I recently served these delicious little squares for brunch as the guest chef at a gourmet food and kitchen shop in Manhattan, where they were a spectacular success.
Serves 6-8, 12-16 as nibbles.
Leftovers: keep 2 days under refrigeration. Do not freeze.
We have all heard of April showers, but in my house it’s raining matzah — whether regular, chocolate or egg. When it comes to Passover, matzah is the star of the show and making a meal of it — fine, medium or cake — can prove to be a challenge. However, my book, The Jewish Princess Feasts (published by Quadrille), always inspires me to try out new ways of using this essential ingredient and come up with something that is edible (only joking), unique (rather like me) and exciting. After all, this dry, square cracker needs some serious styling to turn it into something special.