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The other night while eating out, James informed us that octopuses are extremely intelligent and that is why he would not eat them! I also learnt that they have 4 pairs of arms. I never thought of the tentacles as being pairs. What I do know is that it is the tentacles you need to … Continue reading Octopus Spaghetti | Spaghetti Al Polpo
A lot can be said for the health benefits of bone broth but that is not why I made it. I decided that a decent stock was always a good thing to have in the freezer and if it is good for you then all the better! Skip ahead to the recipe for Bone Broth … Continue reading Bone Broth | Enriched Chicken Stock
I have taken the beautiful Challah recipe from Jamie Geller's Joy of Kosher and used it to make my sun dried tomato and rosemary twist bread. The idea for the twist bread came from watching the very good looking Paul Hollywood on television. Head straight on to the recipe for Sun Dried Tomato And Rosemary Twist Bread … Continue reading Sun Dried Tomato And Rosemary Twist Bread
Panzanella originates in the Tuscany region of Italy and comprises of stale bread and fresh summer tomatoes. It is dressed with olive oil and vinegar and is the perfect way to make use of 'yesterday's' loaf of bread. In Italy we buy a ciabatta every day, just before lunch. We don't often finish the loaf … Continue reading Panzanella
Spaghetti squash is so named as when it is cooked, the flesh falls away from the skin in ribbons resembling pasta. It is high in nutrients such as folic acid, potassium, Vitamin A and beta carotene and low in calories, making it a great addition to your meal if you are watching your food intake. … Continue reading Spaghetti Squash
Orange season has been and gone and the only ones available in our shops right now are imported. I will not buy these but I have kept a container of my orange and fennel sorbet in my freezer to enjoy when the craving for oranges takes over. Head straight on to the recipe for Orange … Continue reading Orange And Fennel Sorbet
With watermelon at its prime and summer being so hot, a sorbet was in order. Tequila is one of those spirits you either love or hate. Dave is not a huge fan of tequila shots but I love them. I decided to add the tequila to my watermelon sorbet to make a boozy treat to … Continue reading Watermelon And Tequila Sorbet
Chickpeas or as they might be known where you live, garbanzo beans, are part of the legume family. They are high in protein and are traditionally used to make hummus. These have been cultivated in the Middle East for the past 7 500 years and you will always find a tin of them in my pantry. … Continue reading Chickpea And Tomato Tartlets
his red currant and lime sorbet was a result of a purchase of frozen red currants for a recipe that I never ended up making. I used some of the red currants in a second batch of fruit mince and the rest to make my sorbet. I like the texture of the pips, but you can … Continue reading Red Currant And Lime Sorbet
This is not just the perfect dish for a summer Christmas, but can be served for any large family gathering. For my American friends I would love it if you tried this recipe for Thanksgiving and let me know what you think of roast turkey with a mushroom-risotto rice stuffing. Head straight on to the recipe … Continue reading Roast Turkey
I open the mystery box with anticipation, wondering what perishable ingredients have been sent to us? I see a loaf of Blue Ribbon Toaster White Bread, cream, eggs, spring onions, cheese and asparagus. my first thought is to make eggs en cocotte but I quickly change my mind and make asparagus soup with poached egg and … Continue reading Asparagus Soup With Poached Egg
In all likelihood, lasagne are the oldest type of pasta. These long flat sheets can be made by hand or shop bought in the dried form. Here I have used lasagne sheets, meatballs and a béchamel sauce to create the ultimate in comfort food, my meatball lasagne. Head straight on to the recipe for Meatball Lasagne … Continue reading Meatball Lasagne
I adapted Mandy's Salad Dressing to make my own version, swapping out the tomato paste which I always feel is something that needs to be cooked. This great, refreshing salad dressing will keep well so feel free to up the quantities and make one large batch at a time. Head straight on to the recipe ♥ … Continue reading Mandy’s Salad Dressing
Sarah calls this her idea springtime Spanish-style roast chicken as it holds the delightful promise of chilled sangria and sunny days with time on your hands and food on the go. I made it on an evening where I did not have much time on my hands, but knew that a one dish meal would … Continue reading Spanish Style Chicken
This Moroccan tomato salad was the perfect side dish to the Spanish chicken we were having for dinner. The preserved limes added the perfect tang to make this worth making two nights in a row. Head straight on to the recipe for Moroccan Tomato Salad ♥ I don't have the best peripheral vision which means … Continue reading Moroccan Tomato Salad
Preserved Limes are to me what preserved lemons are to most North African cooks. I much prefer the tart taste of the limes, and will use this citrus fruit over any other. Preserving limes takes patience, but it pays off when you get to use them. Head straight on to the recipe for Preserved Limes … Continue reading Preserved Limes
Pickled onions take me back to my childhood. Enjoy these onions on their own like I do, or as part of a cheese platter. Head straight on to the recipe ♥ My grandmother had a pantry in her house and in it were all sorts of home made treats. I can remember her old fashioned … Continue reading Pickled Onions
Scotch eggs are carry vessels for sausage meat, to eat when on a picnic. You need to buy the tastiest, best quality sausages you can find and treat the eggs gently when you wrap them. Head straight on to the recipe ♥ for Scotch Eggs I have a romantic notion about going on a picnic. … Continue reading Scotch Eggs
There is no pill for stupid! These words seem to be leaving my mouth more and more often as I deal with people who just are not bright enough to be in the jobs they are in. The biggest problem I have is with one particular sales lady at a shop I frequent on a … Continue reading Baked Risotto
I used sweet potatoes that I harvested from my garden to make sweet potato soup. Nothing can beat the taste of a meal you have grown yourself. Skip ahead to the recipe for Sweet Potato Soup For years all I have wanted is a garden with an abundance of vegetables. This has happened in fits … Continue reading Sweet Potato Soup