Updates

Hungarian gulyas - recipe collected from a gang of horsemen on the pushta circa 1992 while filming The Rich Tradition, 13-part series made from my first book, European Peasant Cookery (check the Hungarian episode at TalkingofFood.com)

Monday, 21 January 2019

Cartoon gulyas

Potatoes with cheese, cream and chilli from the Peruvian highlands. Post-Christmas comfort food.

Sunday, 23 December 2018

Papas huancaina

Moroccan tajine with couscous as prepared in Tangier, my port-of-call when I lived in Andalucia and needed to get the family passports stamped. Eat with your fingers, right hand only. Moroccans can make a little ball of coucscous one-handed

Tuesday, 4 December 2018

*cartoon tajine

We're in Ahmedhabad, capital of the west Indian state of Gujerat, Mahatma Gandhi's homeland, where the tradition is vegetarian.

Tuesday, 30 October 2018

*cartoon gujerati curry

A slow-cooked daube from the Camargue - recipe and opening image gathered during my previous career as a natural history artist.

Friday, 14 September 2018

Boeuf camargais

summertime and the living is easy....

Tuesday, 14 August 2018

Caribbean pepperpot

images and recipe gathered on St. Barts circa - ooo, sometime in the early noughties.

 

Gratin dauphinois: just potatoes, butter, milk and cream - no cheese!

Wednesday, 8 August 2018

Gratin dauphinois

Tuscan minestrone

Thursday, 12 July 2018

Tuscan bean soup

project's coming along slowly but surely...make your summer minestrone with fresh borlotti beans (in the shops now) instead of potato.

 

Portuguese caldo verde - easy and delicious. You can use any variety of dark-leaved cabbage but make sure it's shredded as fine as angels' hair (in a manner of speaking. Portuguese cooks use a special instrument for the job.

Friday, 22 June 2018

Green soup

Swedish meatballs

Tuesday, 29 May 2018

Swedish meatballs

Simple, easy and delicious with new potatoes and a spoonful of cranberries collapsed in a splash of water and little sugar.  Recipe from the wife of a retired forester in the Swedish lake district - hence long-boat with oarsmen in the background.

Valencian paella

Tuesday, 24 April 2018

Valencian paella

To qualify as a proper paella, the dish must be cooked in the open air by a man (or men) in a double-handled raw iron pan set over the embers of a campfire. Essential ingreditients are round-grain rice, saffron, olive oil, water and salt, plus whatever foraged ingredients come to hand: in the rice paddies of Valencia, rabbit, frog-legs and snails are usual. Vegetarians can stick with fresh of pre…

Boston clam chowder as served at Legal Seafood on the Boston seafront with Julia Child circa 1986....

Tuesday, 3 April 2018

Clam chowder



 

Here's a single strip recipe for vanilla custard with its related recipes - no 52, well, these things take time!

Thursday, 22 March 2018

Vanilla custard fin

no. 54 out of 80 (progress, eh?) Ethiopian chicken w'ett is a special party-dish. Unusual features: skin the chicken (normal instruction in a hot climate) and cook the onion in water rather than fry.

Tuesday, 20 February 2018

Ethiopian w'ett

hot off the press...actually, a bit slow as it's for January 6th and we're nearly into February. Hope you like the camels.

Wednesday, 31 January 2018

Galette

Parmigiana

Monday, 22 January 2018

Parmigiana cookstrip

Italian Parmigiana

 





 

A Proper Mexican Guacamole

Monday, 8 January 2018

Guacamole pic

Just finished a new cartoon – a proper Mexican guacamole – as I'm sure you know, it's a flavoured mash (a bit like scrunched potatoes) not a puree!







Many thanks to supporters so far!

Tuesday, 17 October 2017

...and please pass on the news to anyone you think might be interested. It's a steep learning curve, crowd-funding. But I like the anarchy of self-publishing - Dickens did it after all, and he was no slouch, sales-wise.  Meanwhile I'll be posting images from my sketchbooks regularly on Instagram (the handle is elisabeth.luard).  The contents of my sketchbooks - I have hundreds from over the years…

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