Tag: Miers

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Thomasina Miers’ recipe for grilled nectarine and burrata with pickled onions

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Although France and Italy are just across the water, when it comes to getting the perfect peach or nectarine, it can seem as if they are on the other side of the world. Grilling is an excellent way to bring out the be...

Mexican-Sicilian fusion food: Thomasina Miers’ recipe for crab fideos

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Fideos are wafer-thin string noodles that, along with capers, were brought over to Mexico by the Spanish from Sicily, an island they also occupied for a few hundred years. The result was sopa seca (literally meaning d...

Thomasina Miers’ recipe for charred corn and bean tostadas with jalapeño aïoli

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We have had versions of this vibrant, rich-tasting bean salad on the menu at Wahaca since we opened. In late summer, I like to toss in some charred corn, too, which is delicious on a crisp corn tortilla, especially wh...

Thomasina Miers’ recipe for summer tomato tagliatelle with toasted walnut and ’nduja pesto

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Squirrelling away little parcels of ’nduja, the intensely spicy and garlicky spreadable sausage from Calabria, in the fridge or freezer is the type of modern-day household management that I feel Mrs Beeton would appre...

Thomasina Miers’ recipe for aubergine parmigiana with spinach and ricotta

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I adore parmigiana di melanzane, with its layers of sweetly acidic tomato sauce, grilled-until-collapsing aubergine and generous amounts of oozing, stringy cheese. It can, though, feel a little rich to have all on its...

Thomasina Miers’ recipe for roast chicken with crisp potatoes and black olive garlic butter

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We recently drove to Cornwall, stopping off at a friend’s house overnight to break up the journey. With piles of people to feed, she roasted a couple of chickens and filled the table with a colourful and mouthwatering...

Thomasina Miers’ recipe for cinnamon semifreddo with chocolate drizzle and raspberries

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Making ice-cream brings me pleasure like little else. There is something magical about transforming fruit puree, some melted chocolate or a simple custard into a bowl of softly whipped, tooth-cold ice-cream. I often m...

Thomasina Miers’ recipe for romano peppers stuffed with herbs, olives and goat’s cheese

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Until fairly recently, stuffed vegetables seemed rather old-fashioned, yet I have always loved stuffing an aubergine, pepper or courgette half. The beautifully defined shapes look so great on a plate and it’s easy to ...

Thomasina Miers’ recipe for cardamom and black pepper cashew spinach curry

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Soft, buttery green leaves with bursts of acidity; I am currently harvesting my chards and spinach with ruthless efficiency, knowing that if – when – they go to seed, they will become our epicurean guinea pigs’ rich p...

Mexican street food fusion: Thomasina Miers’ recipe for lamb kebab tacos

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Mexican street food tacos al pastor is hauntingly complex and delicious and a fine example of how recipes journey across continents, stealthily travelling in the hearts and minds of migrants and travellers, who exchan...

Sweet and sour salad, Indonesian style: Thomasina Miers’ gado gado recipe

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Despite the warped logic, my appetite rockets in summer, when the produce starts flooding the markets, tempting me into a dream of a life outdoors, eating endless feasts with gaggles of people, sipping delicious, chil...

Thomasina Miers’ recipe for lemon gooseberry posset with coconut oat crunchies

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The gooseberry season is late this year, but I will be snapping them up as they appear, addicted as I am to their tart flavour. I love to poach them for fools, but they also make a fine cobbler and an excellent substi...

Thomasina Miers’ recipe for kritharaki, broad beans and tomato with baked feta

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My local deli sells lovely, organic products from Greece, including kritharaki (a type of orzo) and a wild oregano that is woody, floral and intensely evocative of holidays in that sunshine and piercing, blue sea. It ...

Thomasina Miers’ recipe for cherry kirsch filo tartlets

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We are trying to decide what fruit tree to plant in our garden, to join our apple tree. My husband is in favour of another apple, or a pear, but I long for a cherry tree, even though I know the birds are likely to eat...

Thomasina Miers’ recipe for clotted cream drizzle cake with macerated strawberries

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When I was little, clotted cream was a rare treat. I remember once, when my uncle came back from Devon with two precious pots of the stuff for us, I immediately set to baking a batch of scones, which we ate warm from ...

Thomasina Miers’ recipe for Mexican-style pizza with pea hummus

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Tlayudas (pronounced clah-yoo-dahs) are Mexican-style pizzas cooked over charcoal grills, and are usually eaten late at night on the streets of Oaxaca. There, the dough is made with corn, but here I make my own simple...

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