Pan-fried Prawns with Sugar Snaps
Superb! Best prawns I’ve eaten in a long time.
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Shortbread
Shortbread makes a great foodie gift wrapped in cellophane.
Brown Sugar Almond Crumbles with Gingered Apple & Pear
Go on – make a hole in the crumble and pour in a good swig of cream, or better still, add a decent-sized blob of vanilla ice cream.
Apple Brown Betty – American sweetheart
Crunch and munch – Apple brown Betty is the perfect way to use leftover sandwich bread!
- Autumn/Fall | Dinner | Hero Vege | Spring
Stewed Fennel with Black Olives
Italian way with fennel that goes with everything … and nothing (like, a bowl on its own with a crust of bread is pretty awesome!).
Pork Schnitzels with Parmesan Crust
Golden, crunchy, crusty schnitzels do it for me every time.
Apricot & Almond Tart with Frangipane
Look for tangy apricots, not sweet ones, because it is that tang that gives this tart the X-factor.
- Autumn/Fall | Carbie Stuff | Dinner | Lunch | Winter
Spaghetti all’Amatriciana – midweek made easy!
A dedication to the town of Amatrice and her people.
Barley & Cavolo Nero Gratin
Good old-fashioned cooking can’t be beat.
- Autumn/Fall | Dinner | Main Events | Show Off | Summer | Winter
French Roasted Chicken with Verjuice
Get your groove on with this chicken mamma – it’s so amazing!
- Autumn/Fall | Dinner | Free Recipes | Lunch | Show Off
Fish Cakes with Coconut & Lime
These are tasty, tart and hot, and deliciously coconutty. I can never decide whether I like them more with the coconut chilli dressing or the lime and chilli one, so I usually make both!
- Autumn/Fall | Dinner | Hero Vege | Mid-week Meals | Winter
Butternut Pumpkin with Cannellini Beans & Sage
Nothing wrong with bubbling golden cheese as a topping!
Tamarillos Baked with Maple Syrup
Are you thinking what I’m thinking? YES!
Meatballs with Peppers & Red Onions
Mid-week meatballs!
Meatballs – never been easier, never been better!
Little round things it seems appeal to the eye and are good in the mouth, morsels of food you can shove in without having to worry too much about chewing and swallowing. Little nuggets of flavour. Mmmm, they’re pretty damned good.
Carrot & Cinnamon Salad
Add a pop of colour to your plate!
Bolognese Sauce with Pappardelle
The crimes committed under the recipe name Bolognese! Tsk. Tsk. It takes time to chop vegetables finely, to cook them slowly to extract flavour and to cook everything down to a rich and pulpy sauce. Give it time and you’ll be rewarded with a delicious sauce.
- Autumn/Fall | Carbie Stuff | Dinner | Free Recipes | Lunch
Rag Noodles with Fresh Walnuts
This sauce is made in less time than it takes to cook pasta!
- Dinner | Free Recipes | Hero Vege | Winter
Swiss Chard with Parmesan & Pine Nuts
Toot Toot! Bright as traffic lights!
Sausages & Mash with Cavolo Nero & Onion Gravy
Couldn’t you just wolf this down! Oh Yeah! Vegetarian? Use vego sossies.
Onion Gravy
Onion gravy based on slowly sizzled sweet onions makes everything taste better.
- Autumn/Fall | Dinner | Free Recipes | Hero Vege | Winter
Baked Butternut with Thyme
Buttery, nutty and gorgeously sweet.
Smoked Fish Pasties
The Cornish Pasty Association has decreed a traditional pasty should only contain beef, usually skirt steak, onion, potatoes, swede and seasonings. The pastry should be shaped in a D and crimped on the side. God knows what they would think of my effort! Yum, though.
Porter Cake
A hunk of a cake!
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