Gaia's Feasts by Ponsonby, Julia -- Read -- Imperial Library of Trantor

Index

Cover Title Page Dedication Acknowledgements Contents Foreword Introduction Prologue How to use this book Meet the cooks Soups

English onion soup with cider & croutons Minestrone Lime, lentil & coconut whizz Bobbing broccoli & cauliflower soup with blue cheese Herbed yoghurt & bulgur soup with turmeric Greek lentil soup Ratatouille soup Chestnut & artichoke soup Moorish squash soup with coconut Squash & corn chowder White Hart parsnip & apple soup Wild green soup with nettles Cream of nasturtium (or watercress) soup Roast red pepper & tomato soup Carrot, leek & butter-bean soup Tomato & black-eyed-bean soup

Main courses

Sweetcorn & beansprout fritters Cherry tomato tarte tatin Stuffed squash boat Mushroom & tofu stroganoff Courgette carbonara Aubergine parmigiana Onion pakoras Courgette 'conkers' Humble homity pie Savoury stuffed pancakes Three Kings' pie Mushroom sformato Arancini & arancioni (Little & large rice balls) Chick-pea tagine with apricots & cashews Twice-baked potatoes Monkey-nut stew Quinoa goulash with blue cheese & leeks Whole mushroom & wild garlic (or spinach) quiche Creamy risotto with nasturtium & squash Red kidney-bean burgers Red onion, rosemary & cranberry marmalade Old Postern pasties Gluten-free pastry Sprouting seeds & pulses: a quick guide

Salads

Whirling seasons pasta salad New potato, shallot & walnut salad Carrot, strawberry & cranberry salad Grape & almond coleslaw Burgeoning butter-bean salad Warm quinoa salad with marinated tofu, squash & fennel Orange-marinated tofu Wild rice, asparagus & tofu salad Millet salad with leek, courgette & chestnut Marinated mushroom salad Celery, celeriac & apple salad Apple cottage salad Spinach & carrot weave Roast vegetable couscous salad Puy lentil & fennel salad Kalifornian kale salad Twirling seasons tricolour rice salad Pink & purple salad Portuguese marinated carrots Warm parsnip & hazelnut salad

Dips & spreads

Roast red pepper houmous Lemon & honey vinaigrette Aduki bean pâté Spring pesto with almonds & spicy leaves Garlic & herb cream cheese Red pesto Black olive & sun-dried tomato tapenade Nettle & sunflower-seed spread Mayonnaise & aioli Avocado & coriander dip

Desserts

Rhubarb & strawberry crumble Pear & chocolate tart American apple pie Topsy-turvy puddings (Apple & sultana; Chocolate & pear) Rainbow's roulade Honey-kissed lemon tart Zesty almond-polenta cake (with reversible berry option!) Chocolate pavlova (with pears or berries) Rhubarb & strawberry trifle Twinkling berry cheesecake Avocado-chocolate truffle torte Spicy pumpkin pie Strawberries & cream flan

Cakes

La Gomera banana & chocolate marble cake Lovely lemon gateau Carob brownie slice Transition plum & almond cake Rich chocolate & hazelnut gateau Pear & chocolate cake Cardamom cake Chocolate-courgette cake Dundee fruit cake Chocolate & almond sachertorte Dartington apple cake Polish walnut-coffee cake Chocolate bay leaves Coconut cake Fruity bread pudding-cake Date, walnut & carrot cake Moist-as-moss ginger cake Crystallized flowers

Basic cookie/biscuit method Fruity chocolate & coconut cookies Florentines Taralli Lemon & poppy-seed galactic swirls Chocolate & vanilla swirls Arizona cookies Fair Trade slice Butter biscuits (with variations) Wild golden oaties Cheese, walnut & rosemary straws Pão de queijo (Brazilian cheese snacks) Ginger biscuits Laughing pistachio & cardamom cookies Brutti ma buoni ('Ugly but good!') Crispy chocolate fruit 'n' nut slice Squidgy choc-chip cookies Orange-polenta triangles

Bread

Irish potato soda bread Sunny spelt bread Walnut & fig (or cranberry or apricot) bread Introducing Borodinsky bread Creating a sourdough leaven or starter Borodinsky rye bread Fruity Borodinsky variations Gluten-free golden bread Giant squash & sun-dried tomato baguette Potato parathas Oat & apple bread Poppy, pitta & polenta breads Pot bread

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