This is where all my recipes that can be eaten any day are stored. Very little baking in this category
I nearly missed the first episode of Sicily Unpacked on BBC2 but just turned on as they visited the food market of Palermo. Seeing the fresh produce and all the beautiful colours of the fruits and vegetables made me nostalgic for my time in Italy and I just had to recreate the dish they prepared just to feel a bit closer to that wonderful country. … Continue reading The Med on a plate
I love Moroccon flavours and spices and this was a meal really easy to put together with a few elements but something for everyone. Lamb can be quite fatty so I usually brown my lamb burgers on the pan and finish in the oven draining off occasionally. Couscous, tzatziki ( I know, not Moroccan but good with this anyhow), chermoula, hummus and some flatbreads finished … Continue reading Lamb meatballs, chermoula, tzatziki & hummous
I really enjoy a chowder and while this one contains just 2 fish ingredients – smoked haddock and smoked salmon, it is really delicious. It makes a great filling lunch dish or main course and would be great on the weekend. I used a basic chowder recipe but to make it a bit different I griddled some baby leeks and added some cannellini beans to … Continue reading A chunky chowder
I got several cake and dessert cook books over Christmas and was looking at all the muffin recipes. I always shudder when I am passing a particular muffin outlet at a large shopping centre near me as you can see them pouring huge amounts of oil into their muffin mix just before putting them in the oven. I’m willing to bet that oil is a … Continue reading Breakfast on the go?… Stuck for a health lunchbox snack for the kids…Try these Mediterranean Muffins
Happy New Year everyone and I hope 2012 brings all you wish for!. I spent yesterday and today preparing the starter course for a New Years Eve Celebration we are going to tonight as well as all the food for a family gathering we are having in our house on New Years Day. It has been a busy day preparing 22 portions of The Tannery’s … Continue reading Paul Flynn Crab Brulee
oliveoilandlemon 