Everyone knows times are tough. just about every parent I know is struggling to meet the bills and pay for the extras. But how do you cut down when you’ve really cuts down so much?
Black kale with bacon, garlic + rosemary
December 14th, 2011 Kale is a vegetable I only got introduced to after I started cooking fro the family. It’s a lovely fresh change to either spinach or something like cauliflower.
My 10 best presents this year (for me…)
December 7th, 2011 Or am I being a bit bah humbug? Maybe I am, but it just feels like Christmas is much more about how much you send than what you buy these days. It’s a pity, but true.
Chocolate sponge cake recipe
November 29th, 2011 Seeing as everyone like chocolate cake, here’s another recipe for one. It’s not the 5 minute cake you can do in the microwave, but it’s just as yummy!
Pumpkin Cheesecake Recipe
November 24th, 2011 Yet another way to use up that pumpkin you’ve left over from Halloween or Thanksgiving, or any of the other reasons you have surplus pumpkin in your house!
Root vegetable bobotie with spiced cabbage
November 18th, 2011 Bobotie is a spiced dish from South Africa, originally using leftover meat. This one is a veggie version and uses up any odds and ends of root veg.
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!
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.
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!
Sardines stuffed with spinach and olives
October 7th, 2011 Serve with cherry tomatoes that have been baked with fresh rosemary in the oven.
Delicious, and full of Omega 6!
Glazed Roast Gammon Recipe
October 4th, 2011 I do really love Gammon. It’s a great roast, it has a subtle sweetness about it, and that salty taste adds a real zing.
Great on a Sunday for a family roast around the table.