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Cool Down This Summer: Ice Cream Snowballs with Dried Coconut Recipe

on July 23, 2024

coconut dessert dried coconut ice cream snowballs sweet

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Fresh Cod & Mussels with Chickpeas Recipe - A Symphony of Flavours

on July 15, 2024

chickpeas cod dinner fish mussels seafood

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Chilled Carrot, Red Bell Pepper & Orange Soup Recipe

on July 11, 2024

carrot cold soup orange paprika red bell pepp soup vegetarian

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Quick and Easy Garlic Prawns with Lentils Recipes for Busy Weeknights

on July 02, 2024

coriander garlic legumes lentils prawns

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Elevate Your Vegetarian Cooking: Crispy Tofu in Tomato Sauce Recipe

on June 25, 2024

halloumi. vegetarian spring onion tofu tomato vegan

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Pea & Mint Gazpacho Recipe

on June 24, 2024

cold soup cold soups gazpacho mint peas

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Chilled Cantaloupe & Parma Ham Soup Recipe for Every Palate

on June 11, 2024

basil cantaloupe cold soup gazpacho Parma ham

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Tiger Prawns with Garlic & Herbs Recipe

on June 06, 2024

flat leaf parsley italian food marjoram tiger prawns

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Pear & Walnut Salad with Lime Vinaigrette Recipe

on June 04, 2024

croutons lime pear salad walnut

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Goats' Cheese & Watercress Pesto Recipe

on May 28, 2024

fusilli goats cheese pasta pesto pine nuts watercress

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Popular Posts

Honey Broccoli Noodles with Cashews Recipe

I am a very happy cook and making the most out of valuable free time in the kitchen is very rewarding. It's delightful trying a new recipe, simple or otherwise and oh-so rewarding when it turns out successful; not just the flavours of the meal but also the quality of its presentation and do you know what makes me even happier? I mislaid my digital camera many, many moons ago, so the good ol' mobile phone has been my saviour to take images. My new mobile phone has a camera that has specs that are three times better than my digital camera, so I am finally able to show my food in its full glory. The mission now is to maybe cook/make previous recipes and update the pictures. Okay, might be getting too carried away now but let's see... The balance of the savoury broccoli and the touch of sweetness from the honey here creates a unique flavour profile that appeals to both kids and adults alike and the dried chilli pepper gives it a nice oomph! Whether you're a fan of Asian

Salmon & Tarragon with Tagliatelle Recipe

Cream is an ingredient that I have a tendency to keep away from when cooking. Okay, I have to make it clear that I say "when cooking," as cream used in a dessert will always get the thumbs up. It's partly due to the fact it is a greasy ingredient and it is viewed a bit 80's and indeed, pasta with cream and salmon is an 80's dish. However, it's not that everything about those roaring years to be considered thrown away. On the contrary, I invite you to try this recipe for an excellent ride into the past. After all, I lived through those years and every now and then I like to time warp my mind and reminisce on what a wonderful decade it was. In these moments I see myself as a infant interested in cartoons that, even from time to time with their crudeness, have taught our generation something about life. TV films that have remained in the collective imagination, music that has changed the vision of the world, fashion that has forever revolution

Caribbean Banana Risotto Recipe

Rice is a highly recommended food for all ages because of its properties and nutrients. Today I prepared a recipe for the little ones, a banana risotto. Italian risotto is a creamy and soft rice ideal for those little ones who are in the transition from purées to a whole meal although after trying it I dare say you should make a little more for yourself aswell, because it's delicious. Prep time : 10 minutes Cook Time : 25 minutes Serves :2 Ingredients : 1 bunch of spring onions 1 piece of root ginger, 1 inch, peeled and grated 2 tbsp cooking oil 2 drops toasted sesame oil 1/4 tsp allspice 1 fresh green chilli, deseeded and finely sliced 150g arborio rice 500ml vegetable stock salt & freshly ground black pepper to taste 1 large banana Instructions : 1. Gently saute the spring onions and ginger in cooking oil and sesame oil for 2-3 minutes. 2. Add the allspice, green chilli and rice. Stir well to coat with the oils. Add enough stock to just co

Mushroom Stroganoff Recipe

I rarely eat red meat nowadays, but still have fond memories of having it occasionally at home when growing up. It was always nice coming home from school to have beef stroganoff every now and then to warm me up. I don't just mean having a heartwarming meal, it was the spiciness of the recipe that was warming. Mushrooms are one of the key ingredients in the classic Russian recipe, but after discovering chef James Martin's mushroom stroganoff recipe I learned that the flavours work incredibly well together, even without the key element of beef. I used a little more chilli powder here but then that's the idea of cooking; mixing and matching to suit your taste. Okay, there may not be any beef in this recipe but the flavours are still stroganoff! Prep Time : 20 mins Cook Time : 20 mins Serves : 4 Ingredients : 25g butter 1 tbsp oil 160g onions, sliced 160g mushrooms, sliced 1 clove of garlic 1 tsp ground paprika a good pinch of chil

Chilled Sweet Red Pepper and Beetroot Soup Recipe

I was never a big fan of beetroot but I like to experiment with flavours, even with those ingredients which I wouldn't normally give too much attention to. It is all about following recipes or even creating them and finding flavours that really work together. Preparation Time: 15-20 minutes Cooking Time: 45 minutes Serves: 6 Ingredients 1 tbsp extra-virgin olive oil 2 shallots, coarsely chopped 3 large red bell peppers, cored and seeded, cut into 1/2 inch pieces 2 red beets (about 450g), trimmed, peeled and cut into 1/2 inch pieces 1 cup of water 800 ml of chicken stock or vegetable stock 2 tablespoons of fresh lemon juice salt and freshly ground pepper fresh goat's cheese, crumbled Instructions : 1. Heat the oil in a medium saucepan over medium heat. Cook the shallots until translucent and tender. 2. Add the bell peppers and beets and stir to coat in the oil. Add the water and the stock and bring to the boil. Cover the saucepan partially and reduce

Sushi Rolls with Smoked Salmon, Avocado & Cream Cheese Recipe

Sushi is the type of food that I feel like eating in the middle of the Summer. Nothing more refreshing than some fresh fish and veggie sushi. I was watching Blade Runner, the classic 1982 movie, when I saw a scene where the protagonist is at a futuristic sushi bar. I got a strong urge to make it (not futuristic, but the contemporary kind.) Prep Time: 1 hour Cook Time: 20 mins Makes : 40 slices of sushi roll Ingredients: 250g sushi rice or short-grain rice 400 ml water 4 nori sheets, halved 100g smoked salmon ½ small avocado, thinly sliced 55g cream cheese soy sauce , to serve Instructions: 1. Rinse the sushi rice in a sieve under tap until it runs clear. Combine the rice and water in a medium pan. Bring to boil. Reduce heat to low. Cook, covered, for 12-15 minutes. Remove from the heat and leave to stand covered, for 10 minutes. 2. Spread rice over a baking tray and leave to cool completely, about 30 minutes 3. Lay a sheet of cling film over the

Mushroom & Goat's Cheese Salad Recipe

So you've decided to venture into the world of salads, huh? Well, get ready for a treat because we're about to dive into the deliciousness. This salad is a perfect balance of earthy mushrooms, tangy goat cheese, and crisp greens, making it a feast for both your taste buds and your Instagram feed. It's a simple yet impressive dish that will make you feel like a culinary genius, even if you struggle to boil water . Remember, we eat with our eyes first, so you could even make this salad even more visually appealing. Consider adding a sprinkle of toasted pine nuts or sesame seeds for some crunchy texture. You can also toss in some dried cranberries or pomegranate seeds to add a pop of color. And don't forget the final flourish of fresh herbs on top. Now you've got yourself a gorgeous salad that would make any food stylist proud. While this salad can certainly be a satisfying meal on its own, it's also a fantastic sidekick to accompany other dishes. It pairs wonderf

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