Potato, spinach, egg and lentil curry


I love this curry, simple but delicious! Fry onion, garlic and chilies, add par-boiled potatoes and then fresh spinach. A tin or two of chopped tomatoes, a jar of Patak balti sauce, red lentils, cinnamon, cardamom pods, and curry leaves. And leave to simmer. At the end add sliced boiled eggs. Serve with nutty brown rice and mini-naan bread…. Very tasty indeed!


Shepherd’s pie


I haven’t made this for ages, but it’s perfect for a Winter Monday….  And it gives me an excuse to use my new casserole dish… Fry lamb’s mince, add chopped onion and garlic and chopped carrots. Add passata, a little red wine, a small amount of lamb stock cube, tomato paste, herbs, bay leave and Worcester sauce. Then season and leave to bubble…. BTW there is no need to add oil, dry fry the mince that releases enough oil for the onions etc. And if you want you can use low fat cheese or not add any. Near the end add some frozen peas. Boil the potatoes and mash with butter and milk. Put in a casserole dish and top with the potatoes and some grated strong cheddar cheese and bake! Finished product below! 🙂


Chicken with lemon and garlic


Via Janice Carrera on fb

One free range chicken, two lemons, one large onion, two chicken stock cubes and as many cloves of garlic you like! Slice the lemons in chunky pieces stuff one of them into the chicken alternately with half the onion and a few cloves of garlic. Put one stock cube in the middle of the cavity. Arrange the other lemon slices, onion, garlic gloves around the bird with a crumbled stock cube and a little water. Baste with olive oil salt and pepper and Voila! A Sicilian recipe ….


Made lasagne last night always a firm favourite with the kids and simple and easy to make!

Fry some chopped onion, garlic and the mince, add some chopped bacon, when it’s cooked through add a jar of pasata (much better than tinned tomatoes in my view), a little tomato paste, some red wine, a bay leave, mixed herbs and a dash of Worchester sauce and Tabasco). Secret ingredient? A little ketchup!

Leave to cook through. Meanwhile make the sauce. The trick with doing a sauce is not to do what the recipe books say by cooking the flour and butter first and then adding the milk. I do the opposite! Let the milk warm a little then add the butter let it melt a little and then slowly whisk in the flour. Stir, stir, stir, till you get a nice consistency, and then add grated strong cheddar.

In a large dish layer alternatives of the mix, lasagne sheets and the sauce, finishing with the sauce then cover with grated cheese. Cook in the oven till the top is golden brown and bubbling. I served this with a green salad (iceberg lettuce, cucumber, tomatoes, avocado, olives and red pepper; with an Italian dressing on the side). I also made garlic bread, which I think is much better homemade. In a pestle and mortar pulp 8 – 10 garlic gloves, then add the butter, a little rock salt and some olive oil. Cut the French bread into slices and cover with the mix on both sides, any left over can be smeared over the outside. Wrap in tin foil and pop in the oven for the last ten minutes or so of the cooking!! Had an Italian friend amongst the guests who gave it an A+, high praise indeed!!

Pasta with pesto

Why anyone would buy shop pesto when it is so easy to make is beyond me. I made it last night (always make sure I have fresh basil and pine nuts in the house). Simply roast the pine nut and add to a bowl, throw in basil leaves, lots of olive oil and blend together, fold in some grated Parmesan cheese and season. Mix with cooked pasta. One of my favourites!

Emilia Romanga gastronomical delights

I am going to break my rule of only blogging about food that I have cooked, because the food that I had on a recent short trip to Italy was just so wonderful that I want to record it so that I can try some of the recipes at a later date.

I was staying in a wonderful small village high in the mountains in the Emilia Romanga region, which is renowned for its good food. I got the opportunity to experience both authentic home cooked Italian food and some wonderful restaurant meals. Where to start!

The first evening we had pizza – I had quantro stazioni one of my favourite pizzas. Simple, but wonderful. For lunch the next day we had a local speciality – Insalada Cereseto. It was invented by someone from the village about 15 years ago. It consists of tuna, with chopped egg, butter beans, which is then covered in slice apple topped with a coating of mayonnaise. Seems like a strange combination, but it was surprisingly good! The second evening we had a meal at my friend’s aunts house. She cooked homemade pasta stuffed with spinach, riccotto cheese, parmesan cheese, breadcrumbs, an egg to bind the mixture and a few other secret ingredients. You can also add a little grated nutmeg apparently. This was followed by sliced veal with a stuffing in the middle, Russian salad and home grown tomatoes that were soo so sweet. The next day we had a feast for lunch. The first dish was chicken with peas cooked in a wonderfully rich sauce. This was followed by polenta topped with a mushroom sauce. The region is famous for its mushrooms and there are even restaurants that specialise in nothing but mushroom dishes. Many of the locals have secret locations for picking mushrooms, which they won’t reveal to anyone! To finish we had a rich fantastic homemade tiramisu.

In the evening, we ate outside a wonderful fish restaurant high in the mountains. For me this was the highlight of the trip. As an appetiser we were given potato cakes, which were deceptively simple but utterly divine. I am guessing but I think the ingredients included sliced potatoes and onions, rosemary and I suspect a mix of egg and cream. The mixture was surrounded by short crust pastry. I couldn’t get enough of them! The first course was seriously the best risotto I have ever had with great big gambas – rich and delicious. Finally for main there was ovan-based fish, which I suspect was sea bream, simply cooked and wonderful. What an amazing trip, I look forward to trying to reproduce some of the dishes.

Ramen soup

Last night on request from my daughter Eleanor I made Ramen soup. She is sleeping at school tonight and then off tomorrow on her African World Challenge adventure to Kenya and Tanzania! I fried chopped red chillies and garlic in olive oil and then added a chopped red pepper and some chopped chestnut mushrooms. Meanwhile I grilled some chicken breasts, chopped them and added to the rest. I then added two sachets of miso soup, water and half a chicken stock cube. A dash of soya sauce, Thai fish sauce and some seasoning and then left it to cook. I also added some noodles and a Ramen soup mix to add more flavour. Just before serving I added some pad choi to give it a bit of greenery.  It was hot, spicy and delicious!

Salad Nicoise

Nothing can beat a nice salad in hot weather! At the request of my daughter Eleanor I made salad nicoise last night. I boiled some potatoes, eggs and green beans and once cooked I added these to gem lettuce, black pitted olives, tuna, anchovies, baby tomatoes and artichokes. I made an Italian dressing with olive oil, balsamic vinegar and coarse grain mustard.

Leftover chicken soup

To use up the leftover’s from last night’s roast dinner I made a soup. I fried chopped shallots and garlic and then added the chicken, vegetables, potatoes and stuffing. Then I added a pint and a half of chicken stock and some seasoning and left to simmer. As an afterthought I added a tin of flageolet beans! Very warming!

Baked salmon and roasted vegetables

For the main last night I made baked salmon with roasted vegetables. Bake a mixture of red and orange peppers, onions, garlic and courgettes in olive oil for about twenty minutes. Then place salmon fillets on top and drizzle the juice of a lemon over it and cook for another 15 – 20 minutes. Serve with new potatoes and a green salad and a nice chilled Chablis!