Pasta salad with olives and roasted garlic

Pasta salad with olives and roast garlic

I started out making pasta when I moved out of home, at age 17, featuring a crisper worth of vegetables plus some pesto from a jar. (Wry smile thinking about the strange tiles of pumpkin I used to cut, and the undercooked eggplant. But I was doing a good job of eating vegetables at least!) Continue reading Pasta salad with olives and roasted garlic

Parsnip and orange pudding

Parsnip and orange pudding

One of my most cherished cookbooks is a small beige hardback called German Cooking. I love its browned pages with marks and fingerprints, the lack of photos, and the not very inventive recipe titles that hail from an era of plain speaking. I even love the not very helpful index, which means that to find anything you have to go through recipe by recipe, scanning the ingredients like hunting for treasure. Continue reading Parsnip and orange pudding