Everything but Beetroot

a learning to cook blog

Chocolate Cake

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This cake comes from a recipe in the first Ottolenghi book.


Written by Andrew Brown

January 16, 2011 at 8:07 pm

Posted in Andrew

Tagged with ,

First Loaf

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Written by Andrew Brown

February 19, 2010 at 12:39 pm

Posted in 1

Sea Bream

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Sea Bream

Written by Andrew Brown

September 6, 2009 at 8:23 pm

Posted in Fish

Quick Lamb Curry

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Sometimes I want to spend hours and hours making a meal, but mostly I’d rather get something together quickly, but without compromising on taste.

That’s particularly true on a Friday evening after a long week.  So a quick curry was just what the doctor ordered.


  • Lamb steaks, cubed
  • Onion, finely chopped
  • Chilli, finely chopped
  • 3 cardamom pods
  • 1/2 tsp coriander seeds
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • Fresh coriander


Fry the meat in a little oil until the cubes are browned.  Add the onion and chilli to the pan and continue to cook for about 5 minutes.

Add the spices and stir occasionally for 10-15 minutes.

Serve with freshly chopped coriander, either over rice or couscous.

quick-lamb-curry [pdf]

Written by Andrew Brown

December 6, 2008 at 8:15 am

Posted in Lamb

Aubergine and Red Lentil Curry

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  • 1 aubergine
  • 1 green pepper
  • Chilli power
  • ½ onion
  • ½ tsp black mustard seeds
  • 2 tsp curry powder
  • 75g red lentils
  • 225 ml vegetable stock
  • Olive oil
  • Fresh coriander


Pre-heat your oven to 190C. Cube the aubergine, slice the pepper and place on a shallow roasting tin, then drizzle with olive oil and cover with chilli powder. Mix thoroughly and place in the oven for 25-30 minutes.

Meanwhile fry the onion for 5 minutes. Then add the mustard seeds and cook for a further minute. Add the curry powder, lentils and stock and simmer for 20 minutes.

Add the aubergine and pepper and stir in a handful of chopped coriander.


Aubergine and Red Lentil Curry (PDF)

Written by Andrew Brown

November 25, 2008 at 7:06 am

Posted in Vegetarian

Sausage and Sage Pasta

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sausage and sage pastaMy partner is away on business at the moment so I’m looking for things I can cook quickly without compromising on taste, and this fits the bill.


  • 3 pork sausages
  • handful of cherry tomatoes
  • fresh sage
  • penne pasta
  • Parmesan & black pepper


Pre-heat your oven to 200C.  Take the skin off the sausages and break the meat into rough balls.  Put them, the cherry tomatoes and fresh sage in a roasting tray along with a drizzle of olive oil, and cook for 20 minutes.

Meanwhile cook the pasta.

Once cooked mix together and serve.

sausage-and-sage-pasta [pdf]

Written by Andrew Brown

November 14, 2008 at 7:20 am

Posted in Pasta, Pork

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Written by Andrew Brown

March 21, 2008 at 6:28 pm

Posted in Chicken, Lamb