This is another very simple recipe and great to serve with drinks and other nibbles when entertaining. If the portion size below is too much you can keep this in the freezer and simply defrost and enjoy another day. If you’re using plan soft cheese I would add some fresh herbs, like chopped chives to…
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Aubergine antipasti
This is one of my most requested recipes. I think the aubergine with tomato, garlic and lots of extra virgin olive oil is a perfect flavour combo. So delicious with a bit of fresh bread or toasted ciabatta. It takes a while but it’s worth it! Ingredients: 2 large aubergines, sliced into fingers (skin on)…
My take on Chicken Giouvetsi
This is my version of a baked Orzo pasta dish traditionally cooked with lamb but I’m using chicken legs. Ingredients: 1 large chopped onion 1 clove of crushed garlic 4 chicken legs 2 chopped tomatoes 1 1/2 cups of orzo pasta 750ml of chicken stock 10 – 12 green pitted olives 200g sliced mushrooms Half…
Curried Beef Mince
This is such an easy and healthy mince to make. I make it in a larger portion so that I can freeze portions for another day. I have also loaded this version with extra veg to bulk it out and make it better for you 🙂 To make my life easier I have used frozen…
Pork and fennel mince with cabbage
Pork and fennel are perfect flavour pairs. In this recipe I’ve used fennel seeds as well as chopped fennel bulbs. You can serve this as a one bowl wonder with a slice of crusty bread or as a ragu for pasta with some Parmesan cheese grated on top. It might take a few minutes to…
Asian Beef Casserole
This is a traditional beef casserole but uses Asian flavours to make an almost “slow cooked stir fry”. It’s delicious served with rice or noodles and can even be used as a pie filling with a shortcrust pastry “top” if you fancy something different. The last time I made this I used cauliflower rice to…
Involtini di maiale (stuffed pork olives)
These are so delicious and can be stuffed with all sorts of vegetables. It’s a bit of a faff to make but well worth it. You can use beef fillet although that’s a bit pricey and pork is just as good, as long as it’s fillet so that it’s tender. I’ve used breadcrumbs in my…
Melenzane alla parmigiana (Aubergine parmigiana)
This is one of those dishes I’ve enjoyed many times in Italy when we visit. Almost every household has their own variation on the recipe, I’ve seen it done so many different ways, all slightly different to each other. I’ve used half parmesan and half cheddar which is not very Italian but this is my…
Hidden Veg Mince
This is a very standard issue beef mince sauce. All I’ve done is add a few more veggies to stretch it out, make it tastier and HIDE them from children who don’t like to eat their veg! The secret to getting this to taste extra special is to allow it to cook for at least…
Lemon, garlic and herb chicken thighs
This is a really low effort recipe, great for a barbeque but you do need time for the meat to marinate well. Serves 4 4 – 6 skinless, boneless chicken thighs 2 tablespoons olive oil Handful of chopped fresh herbs, I tend to use coriander and/or oregano Juice of 1 lemon 2 or 3 tablespoons…
It's my kitchen... 