Stir fry the onion
a few minutes. Add the rice and stir fry a few minutes more. Add the
curry powder, lemon juice and rind, salt to taste and add 2 cups of
water. Bring to the boil and simmer for 20 minutes. Add the mustard
and sage and decorate with some sage leaves.
Clean the potatoes and cut them in thin slices, leaving
the down side in tact. Melt the butter and olive oil in a pan until
hot but not brown. Put the potatoes in with the cut side down, leave
them for 2 minutes, turn them around and leave them for another two
minutes. Put them on a baking tray and pour the oil-butter mixture on
top. Sprinkle with salt and rosemary. Bake them 1 hour at 200 degrees
is celebrated in many northern countries but
has probably the oldest tradition. It used to be a pagan holiday, where
sacrifices were made for fertility. Click on
culinary calendar for more links
between cooking and history.