Archives for May 2016

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Sicilian Ricotta Crostata

O-ho, this is rich – chocolate, Marsala-soaked fruits and pastry – but sooooo delicious!

Hummus – Best-ever!

I love smooth and creamy hummus but loathe commercial brands that stink of processed garlic and repeat on you later with an acrid throat burn. Making it from scratch is easy.

Creamy Dreamy Hummus – I know how!

I might just have to suck this one up … yep, the old wive’s trick works.

Deep-fried Eggs with Chillies

Oh, the speed. And the taste! These eggs will take your breath away.

Crying lamb

Rark up the oven and get cooking a leg of lamb …

Paprika

Smoked Spanish paprika has a distinctive aroma – like a hide of leather stretched out in the sun to dry, mingled with charred chillies and cigar box.

Shallots

There’s nothing more annoying than a recipe that calls for 1 shallot (or 2, 3, 4…).

How much is that?

Putting a toe in the water is something that comes naturally to Tom and Jess Seaton. Counter Café, their London café famed for great breakfasts where everything is cooked from scratch, is situated on the Lea Canal in Hackney Wick, where you can ‘sit on our tropical pontoon and pretend you are on Waiheke Island’. […]

Pizza Bianca with Crispy Pancetta

Ho Ho Ho! Potatoes on pizza. Yeah!

Wine & Cheese Tasting in City of Light

First stop Paris, O Chateau for a wine & cheese tasting

Pizza Dough

Making your own pizza dough costs next to nothing, but you do need time.

Making bread

Learn the all-important steps to making bread

Persimmon & Feta Salad

This is a stunner, and a great way to get more antioxidants in your diet. Fresh and tangy, salty and crunchy, the perfect foil to a rich meal to follow.

Spaghetti Squash with Dirty Butter

Only 10 minutes prep for this? Yep.

Spaghetti Squash

It’s not a pasta, it’s a squash!

Witloof, Pear & Haloumi Salad

Fresh, fruity, sweet and salty, oh, and very cute!

Chestnut Crumble

I’m always tempted to buy fresh chestnuts. It’s their rich glossy brown shells that get me, but as soon as I’ve bought them I start fretting about what I’m going to do with them.