An eclectic collection of recipes and suggestions for whatever takes my fancy
Go directly to recipes Native to South America, despite its name, the peanut is a legume, although, unlike other legumes, peanut pods develop underground rather than above ground. Notwithstanding, peanuts are similar in taste and nutritional profile to tree nuts such as walnuts and almonds. Peanuts are widely grown in …
Go directly to recipes There are times when we feel like a vegetable based main meal, or want to impress a guest. Cooking stuffed vegetables is a great way to create a delicious and healthy meal that is both appealing and satisfying. Many different vegetables can be stuffed and with …
Go directly to recipes Tortellini, ravioli and agnolotti are all similar in that they are pasta, usually fresh, with a filling. You’ll find them with a range of fillings in your supermarket fridge, usually a combination of vegetables and cheese, such as spinach and ricotta, and some with meat such …
Go directly to recipes Are you a bit of a beefeater but have little occasion to roast a joint of beef? Fortunately, most delicatessens – be they the gourmet variety or at the back of your local supermarket – now sell roast beef for which I’ve devised six quick recipes …
Go directly to recipes Ricotta cheese is appreciated for its freshness, smooth texture and subtle flavour. It is traditionally made by heating milk until it curdles. The curds are then strained to remove the whey, leaving behind a soft, creamy cheese. Traditional ricotta has a soft and clumpy, but dense …
Go directly to recipes Among my favourite ways to serve an egg is in an egg soup. It’s quick and easy, tasty and warming and above all nutritious. And being light, it’s an ideal meal for someone with limited stomach capacity. It’s also a style of soup that crosses international …
