Cooking with Claire

Cooking with Claire

Cooking with Claire - Vegetarian menu

Mushroom Strudel

Vegan Chocolate Orange Tart

Rosa’s Pareve Ice Cream

Cooking with Claire: Sticky Asian beef and string beans and Perfect Basmati rice

Sticky Asian beef and string beans

Perfect Basmati rice

Vegan heaven:

Parsnip soup with pine nuts

I found the recipe for this delicious, sweet, winter warmer soup in the Radio Times more years ago than I care to recall. It was by Michael Barry and has remained a favourite in my household!


Martine’s chickpeas with dates

This very tasty vegan recipe was passed on to me by my sister Martine a number of years ago. I’m not sure of its origin though I suspect it is Moroccan or Persian. It can be served as a main dish with rice and salads, or equally well as a side dish with chicken or fish


Vanilla chocolate sandwich cookies

I took inspiration for these cookies from a Mary Berry Recipe for “fork biscuits” and gave it a Claire Brown twist to turn a plain biscuit into a decadent tea time treat. You could of course just make the biscuit part if you prefer a more plain accompaniment to your cup of tea


Chicken schwarma with hummus, Israeli salad and tahini

Chicken Schwarma

I was given this recipe recently by my cousin, Andrew, and it has to be one of the tastiest and easiest chicken recipes that I make. You can serve it, as I do, with pitta, hummus, Israeli salad and coleslaw, with a portion of chips on the side. Alternatively you can serve it with basmati rice and salads for a slightly healthier option.



(Makes 8 schwarmas)

2 tbsp Garam masala

2tbsp chicken stock (powdered)

2 tbsp curry powder

1 cup olive oil

4 onions finely sliced

2 tbsp olive oil

8 Skinless boneless chicken thighs




  1. Put the 2 tbsp Garam masala, 2tbsp chicken stock (powdered), 2 tbsp curry powder, 1 cup olive oil in a large sealable bag


  1. Add the 8 chicken thighs (You can add fewer for less people, or more if you have a greater number) seal and mix until everything is properly coated

Then leave in the fridge for a few hours or preferably overnight.


  1. Lay the marinated thighs on baking tray lined with parchment or foil (flat separate not piled up) and put in a pre heated oven 200C gas matk 8 for 40mins.


  1. Fry the sliced onions in olive oil till golden. It will take at last 20 minutes


  1. Take out chicken when cooked (you can it let go cold and use later) and thinly slice the chicken. Add the chicken slices to the onions in the pan and stir through till flavour infused and it’s ready to eat


  1. Serve in warmed pitot with hummus and Israeli salad and tahini sauce. You will need one whole pitta for every thigh cooked






400g can chick peas

2 garlic cloves crushed

Juice of 1 lemon

1 tablespoon tahini

2 tblspns olive oil

2 tblspns water

¼ teaspoon salt


Fresh coriander



  1. Drain and rinse chickpeas in a sieve
  2. Tip into a food processor with garlic, lemon juice, tahini and salt and pulse the mixture a couple of times. If you don’t have a food processor, use a large mixing bowl and a stick blender.
  3. Add the olive oil and water and blitz until smooth. Add more water if the mixture is too firm and blitz again. Taste and add more salt if needed
  4. Tip into bowl and garnish with a shake of paprika and a sprinkle of chopped coriander or parsley. For extra richness top with a swirl of olive oil
  5. Serve with warm pitta and vegetable crudites