Sticky apple compote –Compote (French for “mixture”) is a dessert originating from 17th century France made of whole or pieces of fruit in sugar syrup. Whole fruits are immersed in water and with sugar and spices added to the dish, over gentle heat. (Wikipaedia)
Parma Ham Honey Roasted Pumpkin Canapés
November 3rd, 2011 Sometimes you have to try something you wouldn’t normally have easily to hand at home , and go get the ingredients to make it. So here you go …try this delicate canapé of spiced roasted pumpkin wedges wrapped in Parma Ham.
Spicy Chicken Wings
November 2nd, 2011 Adults love them and for children, you could always do a few with regular chutney instead of chilli sauce, or honey too, so it’s not hot, but still delicious!!
Roast pumpkin soup with blue cheese
October 31st, 2011 Not sure what to do with all those extra pumpkins? Or not sure what to do with all the insides of pumpkins you have from the carvings? Here’s a wonderful idea!
Bat Shaped Cookies Halloween recipe
October 28th, 2011 When the cookies are homemade, you can be sure that not even a single one would be left uneaten. Well, that’s what happens in our house anyway!
Halloween severed fingers and dip recipe
October 27th, 2011 Healthy and nutritious, and great for kids who have flour/wheat/gluten / issues. Not sure they are as effective as the cookie version though….
Skeleton Bones for Halloween
October 25th, 2011 Serve with a goulish mask, and a scary laugh! Skeleton Bones for Halloween – it’s the only opportunity you get all year to be really scary! Make the most of it!
15 minutes of fame ? 51 seconds more like….
October 21st, 2011 You see when you put everything in a slow cooker, you can do other stuff, cos you don’t have to watch that food cook! YAY!!
Broad beans, Feta and crisp Parma ham with lemon dressing
October 21st, 2011 Broad beans work wonderfully with these bold flavours. Feta has that amazing salty taste, and the lemon cuts a ‘zing ‘ right through it all.
Meat and Vegetable Soup
October 17th, 2011 In the old days I think they used to call this a ‘broth’. Now days we love to serve it on a winters evening.
Pork Chops with Crème Fraiche and whole grain mustard
October 14th, 2011 I try to vary meals between Pork, chicken, red meat and vegetarian. Pork can be dry if cooked too long, but the crème fraiche in this recipe make it succulent and stunning! You can also use chicken instead of pork, and mascarpone instead of crème fraiche. Give it a whirl!
Lamb Rogan Josh Curry
October 13th, 2011 Rogan/Roghan Josh/ ( I am not sure of the difference), is a popular dish on the menu of any British Indian restaurant. It is quite easy to make and tastes delicious.
Red Mullet with a Ratatouille Sauce
October 12th, 2011 I was recently in France, and at one of the restaurants I had the most tasty succulent Red Mullet and Ratatouille. Here is the recipe I tried at home to try replicate that gorgeous meal.