Philippa Moore's recipe for Garlic and chickpea spaghetti was recently published in Cook. Photograph: Philippa Moore/GuardianWitness Each week on GuardianWitness, readers are invited to share their favourite recipe on a certain theme, from delicious vegan meals to clever things to do with a pressure cooker. Felicity Cloake has the tough job of choosing just six of your recipes to try out and taste test. Her favourites are published in Cook, the Guardian's Saturday food section.
It's terrific to see how many of your recipes have been selected and printed in the paper in recent weeks. (I'm really keen to try Philippa Moore's Garlic chickpea spaghetti with chilli and spinach, pictured above.) But if you're still waiting for one of your recipes to make it into print, what can you do to up your chances of being featured? Here are five tips for the perfect recipe swap.
1. Tell us more about the recipe
Recipes aren't just about food – they're about the whole cooking experience. We'd love to hear about what inspired the recipe, a particular occasion when you've dished it up for friends or family, or your special tips for making it taste just right.
2. Keep it seasonal
Felicity says: "Much as I love a mincemeat and apple crumble, I don't think many readers will be rushing to cook one this weekend, whereas something like a berry granita would hit the spot perfectly."
3. Keep it simple
As Felicity points out: "Anything that involves weeks of preparation, or a special foraging trip, is usually sadly impractical, as we work to such tight deadlines."
4. Make sure it's your own recipe
It's an obvious one, perhaps, but we can't print recipes you've borrowed from a book or someone else's website. If you want to show us a photo of the finished dish, the picture must be yours too.
5. Don't use tinned tuna
Felicity says: "I'm not fussy about ingredients (although, word to the wise, I hate tinned tuna) so otherwise it's what grabs my interest – I think there's a good chance if I want to cook something, readers will too. And I hope they do!"
Finally, here's one you made earlier.
My godson Max came to stay and he was feeling a little low, so I decided to cheer him up with squashed tomato stew (and meatballs which I find always make people happy whatever their age!)
The squashed tomato stew is simply frying a finely chopped onion with a pinch of salt over a low heat for about 10 minutes. Add the garlic and cook for another 5 minutes until the mixture is very soft. Add halved cherry tomatoes, a splash of white balsamic vinegar and about 1 tbsp Worcestershire Sauce. I also add the vines from the tomatoes as they add a hint of herb and clove spice. Put a lid on the pan and cook very slowly for 20 minutes.
Remove the vines (I left mine in the picture because they made Max laugh). Check the seasoning, sprinkle over a few baby basil leaves and serve with your favourite meatballs.
These meatballs were a combination of 500g beef, 4 tbsp breadcrumbs which had been soaked in a splash of milk, half a large egg, salt and pepper, half tsp paprika, 1 tsp dried oregano, about 2 tbsp parsley, 1 onion, 2 garlic cloves and 1 tbsp of Parmesan.
I formed the meatballs and chilled for 30 mins before baking in the oven for 30 mins at 160C. The meatballs were added to the sauce together with any juices from cooking.
Delicious, no matter what your age is!
Sent via GuardianWitness
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