How good are pot roasts? It seems like such a retro dish, but those 70’s mums had it right all along. They’re so yummy and moist and dead simple to whip up for Sunday night dinner. This recipe uses celeriac, which is my veg of the moment. It has to be one of the less attractive items at the green grocer but I’ve been giving it a run in roasts, soups and salads lately with great success. READ MORE
It was Pete’s birthday on the weekend, so a good opportunity to whip up an old fave, which is perfect this time of year. I guess any dish calling for this much butter and parmesan is sure to be a winner.. So, it’s a little decadent but oh so wintery warming and packed full of healthy iron rich mushies. READ MORE
Our tree is brimming with lovely Meyer lemons right now. I’ve been scouring my books and the net for yummy lemon recipes and came across this one. I’ve made the chocolate self saucing pudding many a time, but never Lemon Delicious. The verdict: it is indeed Delicious!READ MORE
Yum, yum, yum. I made this last weekend and it did us for two nights which is always great. Using ham rather than bolognese and ricotta rather than bechamel, such simple prep and ingredients making it a quick and easy version of a favourite. This will be a winner with the kiddos.READ MORE
I came across this recipe quite by accident last week when looking for recipes to use up a glut of lemons. I’d never tried grapes in a cake, but when I thought about it, realised it would probably be bloody delicious, so gave it a go yesterday. Well, yum. READ MORE
I made this cheesecake for the first time over a year ago and haven’t tried it since. I don’t know why though, I’ve thought about it often and it was so easy to whip up. My brother generously told me it was the best thing I’d ever made! He’s got quite a sweet tooth that Anfy.. If you’re trying to watch the calories, stop reading now. READ MORE
This classic soup is a great big bowl of warming comfort in the cooler months. I’ve had some pretty ordinary thin and overly tomatoey minestrones in my time, but this is something else. Bursting with delicious veg, not too over-cooked and soggy. The secret ingredient of the cheese rind does something amazing, so do not leave it out. READ MORE
I have been meaning to give this a go for a while now. Alas, I’ve been enjoying my weekend sleep ins a bit too much of late and usually miss Pete and the boy for their bright and early breakfast, but last Sunday Pete was the one sleeping in, so I gave it a go and it didn’t disappoint. READ MORE
Well, if you’re Greek, this time of year you might have a bit of leftover tsoureki lying around. Of course it’s delicious toasted, but especially fab in a bread and butter pud. For those not schooled in all things Hellenic, tsoureki is a sweet bread traditionally made around Greek Easter. You’d probably recognise the knotted loaf cradling red dyed eggs celebrating this important date on the Greek calendar. READ MORE
Making the most of the gorgeous beetroots this season, I whipped this up last week. The risotto turns the most gorgeous bright pink hue once you add the beetroot in. READ MORE