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Next time I make this porchetta, and there will be a next time, I will try and get a longer cut of shoulder. This one was very squat and not well butchered. But the taste was sublime and took me right back to Italy. Head straight on to the Recipe For ♥ Porchetta ♥ Last … Continue reading Porchetta | Boneless Pork Roast
With an abundance of beautiful aubergines together with new potatoes in my veggie box I was inspired to make moussaka. I have no idea how traditional this recipe is, but it was super tasty. The best part was that I made enough for Dave and I to enjoy the meal twice. Head straight on to … Continue reading Moussaka – My Take On This Traditional Dish
I made a huge batch of this baked pasta ragu. One is in our freezer at home for when we get back from overseas. A few others came to work for our lunches. And another went to James and Carli. This was to save them the task of cooking when they brought their baby home. … Continue reading Recipe For Baked Pasta Ragu
When you mention ragu, people automatically think of bolognese sauce. But, in Italy, a ragu pasta sauce is any sauce for pasta that contains meat. These sauces differ from region to region, and mine is Nothern Italian. It uses ground beef as the protein. Head straight on to the Recipe For Ragu Ragu Pasta Sauce ♥ … Continue reading Recipe For Ragu Pasta Sauce
Sometimes a recipe just gets stuck in my head and I have to make it straight away. This week it was for curried mince. I went out and bought the ingredients and came straight home. The mince was made and served up with some vetkoek. A traditional South African meal that I hope you try … Continue reading Recipe For Curried Mince Using Garam Masala
Dave went to work on the race car, staying over lunch time. I had been at gym and bought venison from the butcher after I had trained. I cut some off to make venison tartare for myself for lunch. This is not Dave's favourite meal so I turned being alone into a win-win situation. Head … Continue reading Recipe For The Perfect Venison Tartare
The best part of making your own sausages is that you can determine what goes into them. These sweet smoked chorizo sausages are made from locally sourced pork. You can use any paprika you have to hand to change the flavour profile. Head straight on to the Recipe For Sweet Smoked Chorizo ♥ For those … Continue reading Recipe For Sweet Smoked Chorizo
This mince and courgette bake is one of those meals you can freeze. I make two at a time, one for dinner straight away. The other gets popped into the freezer for me to take out the night we get home from travelling. Or for nights I really do not feel like cooking. Head straight … Continue reading Recipe For Mince And Courgette Bake
I think the most popular ragù recipe would be the one for bolognese. I have made my pork ragu in the Neapolitan style using meat, a sofrito and tomatoes. Head straight on to the recipe for Pork Ragu ♥ This past December holiday I made a deal with myself. I would spend a maximum of one hour … Continue reading Pork Ragu, A Neapolitan Recipe
I have taken the recipe for pap lasagne from the nostalgic nibbles chapter in Zola Nene's book Simply Delicious and adapted it to make my baked pap with pork mince. Zola says this is her updated version of pap, sausage and sauce. Head straight on to the recipe for Baked Pap With Pork Mince ♥ I … Continue reading Recipe For Baked Pap With Pork Mince