Good Food - Caroline Velik

Caroline Velik

White beans and spicy chipotle tomatoes on toast

A quick supper with a spicy Mexican kick from chipotle chilli. Chipotle chillies in adobo are available at specialty stores and some supermarkets.

Cook | Caroline Velik | Mon Feb 25 07:47:15 EST 2013

Mint jelly

Good old-fashioned mint jelly is easy to make and especially useful if you have the herb growing rampant in the garden. Try using different mint varieties such as peppermint, spearmint or apple mint.

Cook | Caroline Velik | Tue Feb 12 09:51:31 EST 2013

Pear and raspberry muffins

Muffins are a mainstay of school lunches, easy to make at the weekend for the coming week. Get the kids involved and use this recipe as a base, substituting different fruits to change the flavour.

Cook | Caroline Velik | Mon Feb 04 07:53:15 EST 2013

Dig in for a very cherry Christmas

Plump, firm and delicious — what's not to love about this seasonal favourite?

Cook | Caroline Velik | Sun Nov 25 18:35:57 EST 2012

Tomato kasoundi

This kasoundi recipe has been at countless primary school fairs. I have made it more times than I can remember; it's super-easy.

Cook | Caroline Velik | Fri Nov 23 08:30:00 EST 2012

Christmas mince pies

A celebrated Christmas tradition.

Cook | Caroline Velik | Fri Nov 23 08:29:03 EST 2012

Mexican wedding cakes

These shortbread-like cookies are also known as Russian tea cakes. Use good-quality nuts and butter for the best results.

Cook | Caroline Velik | Fri Nov 23 08:29:05 EST 2012

Festive gingerbread biscuits

Nothing says Christmas quite like gingerbread. For coloured icing, add a few drops of food colouring before kneading and mix it in well.

Cook | Caroline Velik | Fri Nov 23 08:29:07 EST 2012

Middle Eastern lentils and rice with blackened onions

At its simplest, this traditional Lebanese dish is made with lentils, rice, onion and water. I have added spices. The onions should be cooked really well with lots of blackened, crunchy bits.

Cook | Caroline Velik | Fri Nov 23 08:29:54 EST 2012

Braised lentils with pan-fried duck breast

This is a smart and easy recipe for entertaining. The braised lentils can be made ahead of time and kept in the fridge for up to five days. Make extra and freeze them.

Cook | Caroline Velik | Fri Nov 23 08:29:59 EST 2012

Homestyle beans with smoky bacon and maple syrup

These beans are not just for breakfast, they are delicious for lunch or dinner, too.

Cook | Caroline Velik | Fri Nov 23 08:29:57 EST 2012

Easy Portuguese tarts

I love Portuguese tarts and this simplified version is perfect for parties. Use a good-quality butter puff pastry and be sure to roll it thinly.

Cook | Caroline Velik | Fri Nov 23 08:28:08 EST 2012

Dill and lemon flatbread with smoked ocean trout dip

Inspired by Sally Clarke of Clarke's bakery in London, the flatbread can be made super-thin with the aid of a pasta machine but a rolling pin also does the trick.

Cook | Caroline Velik | Fri Nov 23 08:28:47 EST 2012

Focaccia with olives and rosemary

A simple dough that can also be used for pizza bases. Perfect for beginners. Get adventurous and add different toppings.

Cook | Caroline Velik | Fri Nov 23 08:28:42 EST 2012

Chicken shui mai

These little dumplings are popular party food and easy to make. Wonton wrappers are available at Asian grocers and many supermarkets. Water chestnuts add a refreshing crunch.

Cook | Caroline Velik | Fri Nov 23 08:28:25 EST 2012

Marnie's fruit and poppy seed grissini

These are like mini fruit breads, bursting with figs and dates. Serve them as finger food or part of a cheese platter with a glass of something sparkling.

Cook | Caroline Velik | Fri Nov 23 08:28:39 EST 2012

Arancini

These rice balls are best served hot and are delicious with a tomato dipping sauce. You can freeze or refrigerate them, uncooked or cooked and reheat in the oven.

Cook | Caroline Velik | Fri Nov 23 08:28:32 EST 2012

Bang Bang chicken noodle salad

This is lighter and more of a salad version of the famous Sichuan dish of chicken in a spicy peanut sauce, this time served with lightly pickled vegetables tossed with bean thread noodles and mint.

Cook | Caroline Velik | Fri Nov 23 08:28:05 EST 2012

Dumplings in chilli oil

Pick up a pack of fresh wonton wrappers and a lethal-looking bottle of chilli oil - the one with chilli flecks in it - at a Chinese food store, and serve these chilli oil dumplings as a starter or...

Cook | Caroline Velik | Fri Nov 23 08:28:01 EST 2012