Cookery and recipes
Warning: All these documents are 'in progress' that is, they may contain errors and are subject to change. Use the contents at your own risk! Most of the contents are not original.
Cook books
Cookery Compendium ... Compendium Appendix
This was the first book I produced, many years ago, a motley collection of techniques etc. The document was originally produced in a program that I not longer use, and is currently being re-shaped into the format of the second book, below, and being brought up to date.
This is a collection of recipes, built up over the years, virtually every recipe I thought I might repeat. A few are my own, but most have been appropriated and modified.
Two flavours discovered recently
Sumac - A burgundy coloured spice made from ground,
dried berries. It has an appealing lemon-lime tartness that can be
widely used. In Iran. Use as a condiment, or sprinkle over dishes
before serving in place of lemon.
Feunugreek - (Methi) seed, when ground, has a rich
spicy note that imparts a sweet, slightly nutty, maple-syrup-like
flavor reminiscent of burnt sugar and just a hint of aromatic curry
spices. Buy ready ground and use sparingly in in soups, curries, casseroles
and other dishes.