Monthly Archives: November, 2013

Steak Milanese with Buffalo Mozzarella

Steak Milanese with Buffalo Mozzarella

Steak Milanese with Buffalo Mozzarella is an Italian dish, popularised in America and known as chicken fried steak.

Pickled Turnip and Beetroot

Pickled Turnip and Beetroot

Pickled Turnip and Beetroot are widely used in Middle Eastern cuisine, served with meat dishes, or added to falafel and shwana rolls.

GrilledSalad

Grilled Halloumi Salad with Salsa Verde

A Mediterranean style salad with grilled courgettes, aubergine, asparagus and peppers. The star is the salty halloumi which adds the final kick of flavour.

BakersPotatoes2

Baker’s Potatoes

Baker’s Potatoes is an Irish potato recipe infused with herbs and stock then baked in the oven to produce a rich flavour.

Tuna Kedgeree

Tuna Kedgeree

Everyone can make kedgeree, and the best thing about it is you can add whatever vegetables or fish you like, its a great recipe for clearing leftover ingredients from the fridge.

bagel with bacon and camembert

Bacon and Sun-dried Tomato Bagel with Melted Camembert (or Brie)

New York style bagel with bacon and sun-dried tomato and Melted Camembert. Serve with tea or coffee for a great weekend breakfast or a light lunch.

Quesadillas

Quesadillas

Quesadillas are so versatile, as long as you have cheese you can add any ingredients you like: tomato, ham, chicken, shredded pork, refried beans etc.

Spinach, Squash and Ricotta Strudel

Spinach, Squash and Ricotta Strudel

Based on the Italian pasta dish rotolo di zucca e ricotta, a roll of pasta filled with spinach, squash and ricotta, this is a simpler version using the same ingredients but wrapping in pastry.

Piedmontese Peppers2

Piedmontese Peppers

Piedmontese Peppers is a Mediterranean dish of red peppers roasted with garlic and oil and topped with anchovy and basil. Superb!

ToffeeSausage

Toffee Sausages with Tomato and Apple Sauce

What’s a party without a sausage!? These toffee sausages are a little bit more fancy than you’d get in a normal hotdog.