Lamb is definitely one of my most favourite meats, so when I heard about the lamb recipe challenge (link here: http://www.tastyeasylamb.co.uk/Follow-the-Flock/Lamb-Recipe-Challenge ) I was sold. Winning something is nice, of course, everybody likes the chance to win something, but I admit that was more motivated about having a chance to experiment with lamb, which I always …
Tag: olive oil
Persimmons Everywhere
My American friends have spoken about persimmons for as long as have known them. I'd always wondered how Mr Gube's Persimmon Pudding would taste - not really knowing what a persimmon was - but sadly I think the recipe died with him. I never did get around to finding out what they were until recently when …
Melitzanasalata and last minute mash.
You know that thing where you’re out shopping, and you get all excited and inspired by ingredients, buy them, bring them home, then…forget them? Well, I always do that with aubergines, and tinned beans. Beans are great, I eat them a lot, so long as I don’t put the tins away in the cupboard. *rolls …
Lemon and olive oil cakes
There are days when you just want cake. Saturday was just such a day, and it seemed that every TV show did its very best to mention cake, or have cakes in it. It was too hot to actually make any, but oh boy did I read about baking. Nigella’s Chocolate Hall of Fame in …
Pork belly and chick pea casserole
I’d hesitate to call this a recipe. It’s more like a memory from childhood in a pot, to be honest. A chuck it all in dish, if you will. We call a stew a yahni (γιαχνί) and that covers a lot of dishes! Many cultures have their own versions. I think Mum used to make …
Plain houmous using dried chick peas
I bought a bag of dried chick peas ages ago, meaning to use them for something, and promptly forgot about them once I’d put them in the cupboard. That happens a lot in my house. Out of sight, out of mind and all that. I found them yesterday, so decided to actually remember to soak …
Halloumi and Aubergine Bake
Okay, so that title doesn’t sound exactly thrilling, but just wait ‘til you taste the dish. Since I’ve started taking it to work, at least 5 people have also started making it, plus more than a few outside of work too. There is something about that mix of cheese, fruit, spices and herbs that just …
Mixed, Spiced Nuts for Thane
I’m going to the lovely Thane Prince’s Cookbook Club tomorrow. This month it’s on a Tuesday, which is my ‘free’ night, and the theme is Spices. I wanted to take some nibbles along, but I had no idea what to do, until I remembered that not only do I have a cupboard full of spices; …
Leftovers are What You Make of Them
A night in on my own, and my thoughts usually turn to what I can cook for my dinner. I knew I had a lot of things to use up, so I tried to think of something to do with those. I had found a celery heart that was looking a bit sorry for itself, …
Olive Branch recipe: Deconstructed Caponata
I love Italian food. Ever since my first exposure to it way back when I was a small child spending the summer holidays with my family in a friend’s apartment in South Eastern Italy. We stayed in Pontecagnano, a small industrial town on the coast, inbetween Salerno and Battipaglia. The main industry seemed to be …
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