Skip to main content

RECIPE LIST IN ALPHABETICAL ORDER

Something for entertaining

ALL I OLI
ALMOND AND PEAR TART - TM
AMARETTI
ANEC AMB PERES - DUCK WITH PEARS
APPLE & PECAN CRUMBLE CAKE
AVOCADO AND PROSCIUTTO SALAD
AVOCADO, ROCKET & PARMESAN CRUMB SALAD
AVOCADO TRIFLE
BABY SPINACH SALAD WITH DATES AND ALMONDS
BABY OCTOPUS WITH ONION AND CHICKPEAS
BEANS WITH OCTOPUS AND PRAWNS
BEEF TATAKI
BEETROOT AND GOAT'S CHEESE BREAD
BEETROOT, AVOCADO & PEA SALAD
BREAD & BUTTER PICKLED CUCUMBERS
CANNELLINI BEANS WITH PRAWNS & CLAMS
FENNEL WITH BUTTER & PARMESAN - FINOCCHI ALLA MILANESE
FERRERO ROCHER CHEESE SLICE
FIDEUA O ROSSEJAT DE FIDEUS - ANGEL HAIR PASTA WITH SEAFOOD
FILO SPINACH SLICE - TM
FISH CAKES WITH TOMATO SAUCE
FISH FILLETS ALLO STILE GENNARO CONTALDO
FISH KOFTA CURRY
FISH TACOS WITH PICO DE GALLO
FISHERMAN'S PIE
FRAGRANT EGG CURRY
FRESH PEAR TART WITH MASCARPONE
FRESH TOMATO AND ROCKET PASTA
FRESH TUNA BURGERS WITH AVOCADO SALAD & PITA BREAD
FRUIT AND NUTS TART - TM
GADO GADO
GARLIC AND PARSLEY PRAWNS
GARLIC CHICKEN - POULET MISTRAL
GLUTEN FREE SHORTCRUST PASTRY
GOAT'S CHEESE AND ROCKET SALAD
GRATIN DAUPHINOIS
GREEN CURRY PASTE
GREEN CURRY WITH SALMON
GREEN SMOOTHIE
GREEK ANTIPASTO WITH FETA, TOMATO AND CUCUMBER SALAD
HAM, ASPARAGUS & LEMON RICOTTA WRAP
HAM & CHEESE QUINOA MUFFINS - TM
HAM SALAD WITH PEACH AND PECANS
HARISSA & CONFIT GARLIC ROAST POTATOES
HEALTHY FISH AND CHIPS
HERBED AND PEANUT-DRESSED SPINACH SALAD
HERBED COUSCOUS
HERBY BARBECUED CHICKEN
HOISIN-GLAZED CHICKEN SKEWERS
HOMEMADE PIZZA
LEMONGRASS CHICKEN BANH MI
LENTIL, TUNA AND TOMATO SALAD
LENTILS WITH TOMATO AND GORGONZOLA
LITTLE HUMMUS AND HERB SALAD TARTS
LOADED SWEET POTATO FRIES
M'HANNCHA - ALMOND FILO COIL
MACARRONS AMB BEIXAMEL - MACARONI WITH BECHAMEL SAUCE
MALU CURRY - FISH CURRY FROM SRI LANKA
MARINATED CHICKEN WITH ROAST NEW POTATOES WITH LEMON
MARSALA-ROASTED PEARS AND GRAPES
MEDITERRANEAN SALAD WITH DUKKAH CRUSTED DUCK
MEJADRA WITH HUMMUS KAWARMA
MELON, PROSCIUTTO & PECORINO BITES
MELON, PECORINO AND PROSCIUTTO SALAD
MINI CORN & ZUCCHINI FRITTATAS
MINT AND MAKRUT CHICKEN
MISO FISH WITH SPRING ONIONS AND SESAME SEEDS
MISO RAMEN SOUP
MIXED BERRY PAVLOVA STACK - TM
MIXED SPICE CHEESECAKE WITH HONEY SYRUP
MONGOLIAN BEEF
MOROCCAN SKEWERS WITH COUSCOUS & YOGHURT SAUCE
MOUSSAKA WITH LASAGNA SAUCE
MULLED-WINE PEAR & GOAT'S SALAD
PORTERHOUSE STEAK WITH MUSHROOMS, ASPARAGUS & PADRON PEPPERS
PORTOBELLO BURGER WITH CARAMELISED ONIONS
PORTOBELLO STEAKS AND BUTTER BEAN MASH
POT ROAST OF BEEF WITH CHERRY TOMATOES, POTATOES & OLIVES
POTATO ROSES WITH PROSCIUTTO AND ROSEMARY
POTATO OMELETTE ROULADE WITH HAM, CHEESE & CAPSICUM
PRAWN COCKTAILS WITH MASCARPONE SAUCE
PRAWN RISOTTO
PROSCIUTTO WRAPS
PROVENÇAL PUFF PASTRY CROWN
PULL - APART GARLIC BREAD - TM
PUMPKIN AND TURMERIC LOAF
PUMPKIN, MEMBRILLO AND STILTON CHEESE QUICHE
QUAILS WITH COUSCOUS
QUICK ITALIAN STYLE ROAST PORK
QUINOA SUSHI
RADISH & LENTIL SALAD
RAINBOW COBB SALAD WITH TEMPEH
RED BRAISED PORK BELLY
RICE NOODLE SALAD
RICOTTA AND OREGANO MEATBALLS
RICOTTA FRITTERS WITH ZUCCHINI SALAD
RISOTTO MILANESE
RISOTTO WITH ZUCCHINI AND PRAWNS - TM
ROAST CABBAGE WITH PECORINO
ROAST CHICKEN WITH SAFFRON, HAZELNUTS & HONEY
ROAST NEW POTATOES WITH LEMON & ROSEMARY
ROASTED VEGETABLE TART
SAFFRON AND TOMATO RISOTTO WITH CHORIZO
SALMAGUNDI
SALMON & AVOCADO VERRINES
SALMON & DILL RICE CAKE
SALMON & PRAWN TIMBALES WITH CHILLI CUCUMBER
SALMON BURGERS WITH TZATZIKI
SALMON NICOISE WITH LITTLE PASTA EARS
SALMON ROULADE WITH CRAB SAUCE
SALMON WITH GREEN BEANS AND TOMATOES
SALMON WITH RISONI & FETA
SALT AND PEPPER PORK BELLY
SALTIMBOCCA A LA ROMANA
SANG CHOI BAO

Comments

Popular posts from this blog

TOMATO CARPACCIO WITH SPRING ONION & GINGER SALSA

There is only one trick to this salad: the tomatoes must be ripe! The rest is easy and it is so delicious, you will want to make it many times. It would be a fantastic side dish to accompany any recipe. It is exceptionally good. INGREDIENTS 3cm piece of ginger, peeled and roughly chopped 3 spring onions, very finely sliced 40ml sunflower or olive oil 2 tsp good quality sherry vinegar 400g (beef) tomatoes (2-3 depending on size) sliced 2mm thick 1 small green chilli, deseeded and finely chopped 1 1/2 Tbsp finely shredded coriander 1 Tbsp olive oil flaked sea salt METHOD: Put the ginger and 1/2 teaspoon of flaked salt into a pestle and mortar and crush to a fine paste.  Transfer to a bowl with the spring onions and stir to combine. Put the oil into a small pan and place on a low heat until just warm: you don't want it to heat too much.  Pour over the spring onions and add 1 teaspoon of vinegar. Stir together and set aside. Chop the chili and shred the

SLOW-BAKED LAMB SHOULDER

This is a lamb recipe that is so delicious you are going to make it more than once. A favourite of friends and family. I like to accompany with a couscous salad with feta and almonds and a yoghurt and bean dip . Recipes in this blog. INGREDIENTS 1.8 - 2.2 kg lamb shoulder, with or without the bone 2 tsp sea salt flakes 8 cloves garlic, roughly chopped 6 sprigs rosemary, stripped and leaves chopped 1 Tbsp black peppercorns 100ml extra virgin olive oil zest and juice of 1 lemon 3 Tbsp dried oregano 100ml white wine vinegar METHOD: Preheat the oven to 150°C (fan-forced). Trim extra fat from lamb.  If you using a shoulder with the bone, make small incisions on the skin. Grind the salt, garlic, rosemary and peppercorns in a mortar and pestle or small food processor. Add the olive oil, lemon zest and juice and dried oregano. If using a boned shoulder, open out the lamb. Massage the marinade into the lamb. Make sure it goes into the small incisions. Place t

TOFU MEATBALL KORMA

Tonight's meal is the Ottolenghi's Korma Feast. Gosh it was delicious 😋 ! I have been super tired with work and haven't felt much like cooking. We have not been eating very well in the last couple of weeks.... But tonight we really had a great meal even though I had to spend hours in the kitchen 🙄 . But it was worth it 😁 . Tofu meatball korma & Spicy berbere ratatouille with Olive oil flatbreads . All made from scratch. Just superb! The tofu meatballs are just amazing. I have leftover tofu and will make a batch and freeze them for another day. I can eat them just with no sauce or any other sauce. They would be lovely with some tomato base sauce or any curry sauce. But even with a side vegetable dish or salad.  My husband thought that they were made with mince meat!!  Yum yum! Ingredients ½ red onion, thinly sliced (60g) 2 tbsp lemon juice 40g cashews 20g blanched almonds 6 cardamom pods, shells discarded and seeds removed 2 tsp cumin seeds 2 tsp coriander seeds

THE BEST ONION GRATIN

I love this recipe. I have to stop myself for not eating more than I need. It goes really well as part of a baked dinner. When you try it, you'd want to make it again and again. 😍😋💚  Ingredients 4 medium red onions, peeled and quartered olive oil sea salt & freshly ground black pepper 8 sprigs of fresh thyme, leaves picked 2 cloves of garlic, peeled and sliced a small wineglass of white wine 4 Tbsp crème fraîche 50g gruyère cheese, grated 50g parmesan cheese, grated Preparation Preheat the oven to 200°C. Break the onion quarters apart to give you little 'petals'.  Place these in an earthenware oven dish.  Drizzle with a couple of glugs of olive oil and a pinch of salt and pepper, and toss in your thyme and garlic.  Mix up well, add your white wine.  Cover with a double layer of tinfoil, wrap tightly and place in the preheated oven. Bake for 45 minutes, then remove the dish from the oven, take the tinfoil off and pop the dish back in the ove

ROAST CABBAGE WITH PECORINO

This is the first time I cooked this recipe and it is amazing!! We had leftovers and served warmed the following day for lunch with family members and they all wanted the recipe. It is just a very different way to eat cabbage and it is scrumptious. From Ottolenghi's cookbook 'Simple'. INGREDIENTS 120ml olive oil 2 lemons: finely grate the zest to get 2 Tbsp + 1 Tbsp lemon juice 2 garlic cloves, crushed 1 cabbage (sweetheart, pointed cabbage or other), cut lengthways into eighths a small handful of parsley or tarragon leaves, roughly chopped 30g of pecorino or parmesan cheese, shaved salt and black pepper METHOD: Preheat oven to 220°C. In a small bowl or jar, whisk together the oil, lemon zest, garlic, 1/4 tsp salt and a good grind of pepper. Set aside 2 Tbsp. Arrange the cabbage on a parchment-lined tray and brush with the oil mixture. Roast for 20-25 minutes, until the edges are crisp and golden-brown. Transfer the c