If you enjoy eating mushrooms as much as I do, you will fall in love with this easy recipe for a creamy mushroom pâté . Quick to make and the only time consuming part is the refrigeration. The pâté is mouthwatering, delicious and can be served as a starter or appetiser when friends call in. Or… Continue reading French Inspired Creamy Mushroom Pâté
This Asian home made sweet chilli sauce is a must in one’s kitchen and pantry. Easy recipe using fresh chillies and few ingredients makes this sauce spicy, sweet and fabulous. These wonderful chillies were picked from my garden back in 2014 and were used to mak this preserve. With my blog housekeeping still happening, I have… Continue reading Spicy Asian Home Made Sweet Chilli Sauce
Croatian Pancakes with walnut filling (Palačinke sa orasima) are easy, fun to make and are enjoyed by all ages. Pancakes can be savoury, sweet, made into wonderful desserts, served for breakfast as well as during the day or evening. They become mouthwatering and totally delicious when topped with fresh fruit, drizzled with maple syrup, a berry… Continue reading Croatian Style Pancakes With Walnut Filling (Palačinke Sa Orasima)
This mouth watering chickpea curry is guaranteed to satisfy a healthy appetite. In our family we can never say no to a good curry and this vegetarian and vegan friendly dish boasts wonderful spices, Indian flavours and only a few ingredients. This humble dish is filling, delicious and easy to prepare. Meatless dishes are becoming… Continue reading Chickpea Curry (Indian Style)
I am going through a little housekeeping, tidying up and updating on my site and I thought I would repost this recipe that I wrote and shared on 16th February, 2016. If you are new to my blog site, a big welcome! I hope that you enjoy visiting, trying the recipes that you like and… Continue reading Mouthwatering Leek & Potato Bake
For those that are fans of potato salad, needless to say there are many of us, this is a truly simplistic and yet amazing dish. This side dish can accompany many meat and fish dishes or for our vegetarian and vegan friends can accompany other vegetable dishes. This version is one that I grew up… Continue reading Potato Salad (European Style)
Risotto Milanese accompanies Ossobuco beautifully. I am pairing these two dishes together as they are a match made in heaven. Some delicious comfort food during the week or weekend can be pleasurable. Home cooked, hearty food to warm the soul inside and out.
1 onion (finely chopped)
40 grams butter (unsalted)
400 grams Arborio Rice
1 glass dry white wine
1.5 litres vegetable stock (hot)
1 sachet saffron (10 grams)
6 tablespoons Parmesan cheese
4 tablespoons olive oil
Preparation Time: 15 minutes
Cooking Time: 30 minutes + 2 minutes resting time
Serves: 4 people
- Heat the vegetable stock in a pot large enough and when it comes to a simmer turn off the heat. Add the saffron threads to the stock and allow to infuse for a few minutes until the stock becomes a orange in colour.
- Heat the oil in a pan, add the onion and saute until the onion has softened.
- Add the rice and cook for a few minutes stirring.
- Add the wine into the rice.
- Gradually start adding the stock and continue stirring until the stock evaporates into the rice. Add more stock and continue to stir the rice until it has absorbed more stock. Continue this process until all the stock has been used and the rice has released its starches, has a creamy consistency and is al dente. The al dente rice is still firm in the centre of the grain while the rest is soft and the rice has released all its starches into the dish.
- Towards the end stir in the butter and then add the Parmesan cheese. Continue to stir until thoroughly melted and combined with the risotto. Allow to stand for a few minutes and you are ready to serve.
To cook a good risotto, you must always stir the rice throughout the whole cooking process. The stock must be hot or simmering whilst being added to the rice. You do not want the rice to stick to the bottom of the pan and burn. The temperature must be on medium to high for the risotto to bubble away in the pot with the stock. The final result is a creamy consistency and the rice a little al dente.
I cannot help but gravitate to cooking hearty and soul warming food especially when the weekend is upon us. This gorgeous dish is from the Lombardy region of Italy and you can use veal shins or the traditional beef shins. The recipe that I am sharing, I will be using the traditional cut of beef. I have used both cuts of meat in the past and they both work very well. However, the beef has more meat around the bone as opposed to the veal.
4 beef shins (with marrow bone)
1 onion (sliced)
1 clove garlic (chopped)
60 grams butter (unsalted)
3 tablespoons olive oil
1 glass dry white wine
1 cup vegetable stock
salt & freshly ground black pepper
1 carrot (diced)
2 sticks of celery (diced)
handful of parsley (chopped)
strip of lemon peel
flour (for dusting the meat)
Preparation Time: 20 minutes
Cooking Time: 1 1/2 hours
Serves: 4 people
- Lightly flour the four pieces of meat and place aside.
- In a pan large enough heat half the butter and oil.
- Add the meat to the pan and brown on both sides.
- Remove from the pan and place aside.
- Add the onion, saute for a few minutes, then add the garlic, carrot, celery and continue to cook for a further few minutes.
- When the onion, garlic, carrot and celery has softened and browned a little return the meat to the pan and add the white wine.
- Reduce the heat and allow to simmer gently.
- When the wine has evaporated, season with salt and pepper, continue to cook gently, adding a little stock at a time to the pan.
- Ensure that the meat does not stick to the pan.
- Add the chopped parsley and lemon peel halfway through the cooking process.
- Continue to cook gently until the meat is tender. Mix the remaining butter into the sauce and remove the lid towards the end of cooking to thicken.
- Before serving remove the lemon rind.
This dish goes very well with Risotto Milanese (saffron risotto) and gremolada, a mixture of chopped lemon rind, garlic and parsley.
Recently, I had to do a presentation for one of my subjects Special Dietary Requirements. The special dietary needs that some people have are, gluten sensitivity, egg, lactose, celiac disease, peanut or nut allergies and the list goes on. Covering this subject in more depth has opened my eyes further and given me much greater understanding… Continue reading Delicious Vegan Chocolate Cake
Many of us around the world enjoy a meal of soup. They can be thick and hearty, chunky, spicy, meaty and the list goes on. I am sharing this recipe again for those who may not have had the opportunity to see it. This delicious Bavarian style soup boasts a light chicken broth with hearty flavoursome dumplings that enrich the soup. This soup is guaranteed to warm your heart and soul and it’s a great way to use up some of that left over bread.
500 grams of White Bread (1-2 days old)
150 grams Unsalted Butter
200 grams Speck or Smoked Bacon (cut into small pieces)
500 ml Milk (full cream)
1 bunch of flat leaf Parsley (finely chopped)
1 bunch of Spring Onion (thinly sliced)
5 tablespoons of Plain Flour
Salt & Pepper to taste
3 litres of Chicken or Vegetable Stock
Preparation Time: 30 minutes (Plus 3 hours resting time)
Cooking Time: 30 minutes
Serves: 4-6 people
Makes: Approximately 8-10 Knödel
In a saucepan pour in the milk, butter and place over medium heat to allow the butter to melt. Once all the butter is melted, remove from the heat and place aside to cool down for approximately five minutes.
Cut the bread into cubes and place in a large bowl. Add the bacon pieces, chopped parsley and sliced spring onion. Whisk the eggs with a fork and add to the bread mixture. With a wooden spoon thoroughly combine the eggs with the bread, bacon, parsley and spring onion. Pour the milk and butter over the bread mixture, add salt and pepper. With your hands combine and mix all of these ingredients thoroughly and allow to stand covered with a tea towel for 3 hours.
Place the Knödel (dumplings) into the simmering broth for approximately 15 minutes once ready they will gradually rise to the top.
Home made chicken or vegetable stock is always favourable with this dish however, if you are pressed for time a good quality stock from a supermarket will be fine.
I am generous with the parsley and the spring onion. They add freshness and flavour to the soup.
By pressing the mixture firmly whilst making the balls ensures that they hold together when simmering in the broth.
If you have any leftover mixture you can place it in a container and freeze it to use another time.