Sackville

Chef #27678

London, UK

Joined: Jan 1, 2002

687 Public Recipes by Sackville

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Pad Thai (Vegan)

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Be the first to review! | By Sackville

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This is not the most authentic version of Pad Thai but we really enjoy it and it's also a very cheap recipe to make. We were sceptical of the instructions that say not to stir the first time we made this but we followed them and it does work. If you aren't vegan, you might want to add some shrimp or a fried egg on top. We often substitute the frozen peas for whatever vegetable we happen to have around the house.

Recipe #422171

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Garlic Butter

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1 Reviews | By Sackville

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This is as simple as it gets. We keep a pot of this in the fridge and also take it camping so we can have easy garlic flavour for all our dishes. Use it in pasta, soups or for super-easy garlic bread. The salt in the butter keeps the garlic from going bad and we have successfully carried this bike touring in hotter climates (up to 25C during the day) for a week. The butter melts during the day in these conditions but reforms at night when it's cooler.

Recipe #401528

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Stir-Fried Broccoli With Cashews and Peppers

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Be the first to review! | By Sackville

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A very simple but slightly fancy way to serve broccoli.

Recipe #401345

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Halibut Avocado Tacos

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1 Reviews | By Sackville

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California-style fish tacos from the Iron Horse in Idaho. Have some shredded lettuce, diced tomatoes, grated Pepper Jack cheese and a bit of lime on hand to garnish these.

Recipe #392442

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Salmon Tangy

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Be the first to review! | By Sackville

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A recipe from an Idaho cooking magazine.

Recipe #392437

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Whole Wheat Focaccia

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Be the first to review! | By Sackville

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This is a recipe I found published in a magazine in Idaho. It comes from the chef and owner of Angelo's Ristorante.

Recipe #392435

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Neddy's Date Cake

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Be the first to review! | By Sackville

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This recipe was given to us by friends in Australia. We've never made it but we've eaten it!

Recipe #392431

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Mum's Lasagna

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Be the first to review! | By Sackville

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My husband's mother passed on this recipe for lasagna. It's very simple and I think that's why he loves it so much.

Recipe #388273

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Tomato Kasundi Relish

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1 Reviews | By Sackville

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Sometimes life takes us on the strangest paths. My husband and I were cycling through New Zealand one day (on our round-the-world bike trip), when we passed a little jam and jelly stand outside of someone's house. We picked up some jam and a jar of relish that said 'tomato kasundi' on it. We had no idea what this was but once we opened it we fell in love with the slightly sweet, slightly sour, slightly spicy relish inside. It was just perfect for jazzing up cheese and crackers or sandwiches and we carefully rationed out the jar's contents over two weeks. We were so sad when the jar was finished so we sent a postcard to Sue, the maker of the relish according to the label, without really knowing her address but just by describing where the house was on the postcard. The postman came through and found Sue and 2 weeks after we mailed our card we got an email with the recipe. Enjoy!

Recipe #380911

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Sunflower Seed Coconut Crisps

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Be the first to review! | By Sackville

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This recipe comes from a woman in Sackville, NB - the town where I went to university. The cookies are flat and wonderfully crisp. With the sunflower seeds and oats, you could almost call them healthy.

Recipe #380054

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Scrumptious Lumps

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Be the first to review! | By Sackville

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A calorie bomb but so good. Nice as a Christmas treat. Given to me by my sister-in-law Marlene.

Recipe #379936

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Steak Supper in Foil

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Be the first to review! | By Sackville

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A simple way to make chuck steak tender and scrumptious.

Recipe #379935

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Honey and Cream - Iranian Breakfast

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2 Reviews | By Sackville

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In early 2008 we spent a few days in the northwest Iranian city of Tabriz. We wanted to go to Tehran but all the roads were closed by snow so instead we got to know Tabriz. One of our favourite routines became going for breakfast at tiny restaurants that served honey, freshly drained from the honeycomb, along with a thick, spreadable cream and warm bread for breakfast. So simple yet so delicious. The bread should be like a plain naan bread and you can serve this with either sugary tea (no milk for Iranian style) or plain hot milk. A lighter version of this is yogurt with honey mixed in. Iranians also like honey and butter together on bread. Honey and just about anything is good!

Recipe #277556

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Cheesy Sausage Risotto

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1 Reviews | By Sackville

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This is a really easy and kid friendly recipe that I ate a few times while staying with a family that included eight-year-old triplets! It's not really intended to be a substitute for the real risotto but rather an easy lunch dish for a family that is quite versatile and simple to make. Of course the real risotto is great but also a lot more time consuming! You can add almost any kind of cheese to this or try a mixture and the adults can "spice it up" with chili flakes or hot sauce. Instead of peas you could add carrots, spinach or anything else your family likes.

Recipe #251923

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Belgian Cinnamon Cookies

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Be the first to review! | By Sackville

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We fell in love with these cookies when our friend Patricia at La Chatte Gitane (see www.lachattegitane.blogspot.com for her recipes) baked a batch for us. They are so soft and full of cinnamon taste. When I finally got the chance to make them for myself, I couldn't find dark brown sugar so had to use cane sugar instead. This worked out pretty well, but I would recommend sticking with the muscovado sugar if you can find it. I also left out the almonds as we just didn't have any in the house but they do make the cookies look extra special. Reduce the cooking time if you are baking these in a fan oven. The last thing you want to do is overcook them because then they'll lose their charming softness.

Recipe #249871

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Mohammed's Tagine Kefta

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6 Reviews | By Sackville

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Morocco is one of my favourite countries and after several trips there we now have good friends in the southern city of Zagora. It was there that I first learned how to make a tagine kefta, or in other words a Moroccan version of a meatball stew. Now I know there are almost as many versions of a tagine kefta as there are chefs. This one was taught to me by Mohammed in his kitchen in Zagora. For the oil, he used mostly olive oil but with a couple spoonfuls of vegetable oil mixed in. Also, the spices in Morocco are very fresh. Buy the best you can and add more if needed.

Recipe #239605

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Moroccan Spiced Coffee

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3 Reviews | By Sackville

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Tea often comes to mind when people think of Morocco, but the Moroccans also love coffee. This version is very milky and sweet, with only a mild coffee taste but some interesting spices you might not have thought to put with coffee. They use a tall, fairly narrow, coffee pot and Mohammed, who taught me how to make this, stressed the importance of letting the milk heat until it froths and rises up in the pot. Surprisingly, it did not burn as I had expected, knowing how easily milk can scald, although I would keep an eye on your milk just to make sure. Also, the Moroccans drink this very sweet, saying lots of sugar brings out the spices. Add sugar to your taste.

Recipe #239604

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Sour Cherry Granita

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Be the first to review! | By Sackville

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We came across a cherry tree while staying in southern France and used some of our lovely fruit in this recipe. If you want to add another layer of flavour, try steeping some green tea in with the mixture, when you add the ginger. A dash of amaretto could be nice as well.

Recipe #229032

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Thirty Second Mayonnaise

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1 Reviews | By Sackville

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Whenever I have looked at recipes for mayonnaise in the past, they always seemed quite laborious to me, slowly dripping in the oil drop by drop. But when I recently visited a friend in France, he showed me how he makes mayonnaise in 30 seconds with delicious results! Couldn't be easier than this.

Recipe #201752

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Porridge With Apples

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2 Reviews | By Sackville

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A recipe we made up while bicycle touring but it would be good while camping or at home too. The apples help make the porridge more interesting when you don't have brown sugar to hand. We have tried adding bananas too but they are best just sliced on top of the porridge, not cooked along with the oats.