Archive for February, 2011
Mustardy Breaded Chicken
Another recipe found in the recent Recipe Spring Clean, courtesy of The Wednesday Chef. I’ve had this bookmarked for a while but, much like my clippings folder, rarely refer to my bookmarks when I’m searching for inspiration. I tend to cook something quite quickly after discovering it and the online “recipe” folder is typically where […]
Read More..>>Puttanesca
Leftovers. I know I waffle on about this a lot but I’ve been thinking about it more recently and have made a distinction. I like leftovers that I have a definite plan for, cold roast chicken for sandwiches or to be used in a curry. Lamb shoulder that can be stuffed into pitta bread and […]
Read More..>>Crayfish and Lentils on Avocado Toast
So, having waffled on yesterday about meal planning, I’ve broken the first rule and gone off-menu. I had planned on stuffing the leftover lamb into pitta bread or transforming it into moussaka but, in the end, neither appealed so it’s gone into the freezer (actually that should be the first rule of menu planning: make […]
Read More..>>Italian Lamb Shoulder and Recipe Organisation
“How do you store your recipes?” is a topic I frequently see on food forums and one that I will always click on. Stationery and organisation are two of my favourite things and I’m fascinated by how people deal with their recipe collection. I have a very simple system that works well for me but […]
Read More..>>Portugese Chicken
While on holiday in South Africa, we picked up a packet of Portugese spice mix to bring home. Aside from the description telling us it included tarragon and the cinammon we could smell/taste, I’m not sure what else was in there. It was a winning combination though (and a cheap one, at only 40p or […]
Read More..>>Thai Beef Stir-Fry
We have two potentially contradicting ideals: we like to try new dishes and recipes and we don’t like to waste food. The contradiction occurs because the former often requires us to buy ingredients for new recipes that we only use part of and then they hang around in the cupboards for ages because we don’t […]
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