Archive for the 'Pasta/Pizza/Pulses' Category
Cannellini Bean Bruschetta
Isn’t the Internet brilliant? Not only can you check the weather (which I do at least 10 times a day as soon as the clocks change) and buy shoes but you can talk to people online about a whole host of subjects. While I’m not sure how I ever lived without it, I am sure […]
Read More..>>Tortilla Casserole, aka Mexican Lasagne
When paging through Rick Bayless’s Mexican Kitchen, we found something which we initially thought was a bit odd but strangely interesting – a Mexican version of lasagne, layered up with tortillas instead of lasagne sheets. We became determined to try it and thought that it would be a good way to use up the left […]
Read More..>>Chickpea Curry
As we weren’t lounging in the sun yesterday, we decided to make the most of the time and prepare something for tonight’s dinner. We hadn’t planned on cooking anything so had to make do with what we had in the cupboards. Stephen suggested a curry made with pulses and this, from Camelia Panjabi’s book, fitted […]
Read More..>>Spaghetti alla Vodka with Crayfish
A quick dinner this evening based on our recent success with spaghetti alla vodka. At the time, Kerri had commented that it would be good with things added into it and this evening those things were little crayfish tails. We followed the recipe pretty much exactly as it is in the link above, except that […]
Read More..>>Spaghetti alla Vodka
This is one of those acclaimed pasta sauces that only takes as long to cook as the pasta does, the kind of dish I normally ignore in favour of long, slow-cooked ragus. I’m glad I stopped ignoring this though because I really enjoyed it and would happily eat it again tonight. The combination of the […]
Read More..>>Chorizo and Cannelini Beans
I was about to say that we’ve made this so many times before that I won’t bother writing up the recipe but it seems that we’ve actually only made it once and I couldn’t remember the recipe when it came to posting. We had a change of plan on Sunday and had to make do […]
Read More..>>The Ultimate Chilli Con Carne – Take Two
I should probably start by saying that this wasn’t an attempt to create something authentically Mexican (indeed, many would argue that no such dish exists in Mexican cooking) but more a convenient way of turning some cheap beef skirt I found in Waitrose on Easter Monday into something interesting. It was also a good opportunity […]
Read More..>>Slow Roast Shoulder of Lamb
Easter equals lamb, just like Christmas always used to equal turkey until everyone realised it was tasteless and quite difficult to cook it evenly without drying the whole thing out. Of course, lamb can dry out too but not if you cook it this way. Well, it might do if you left it too long […]
Read More..>>Herbed Lamb Chops with Lentils
Lamb chops, marinated in oil, lemon juice, garlic and sumac. Served with yoghurty lentils. A friend alerted me to the lentil recipe saying they were the best lentils he’d ever eaten. I’m not so sure, there’s something about the earthiness of puy lentils that doesn’t work with dairy for me. The herbs worked very well […]
Read More..>>Drunken Bean Wraps
We’ve cooked this before using tequila but when I saw Jen’s recipe using dark beer, I was interested to see what the difference was. Knowing I would be home late from work tonight, Stephen and I cooked the beans yesterday with the intention of making the wraps when we got home and turning the whole […]
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