Author Archive
Roasted Vegetable Lasagne
We’ve cooked roasted vegetable lasagne a couple of times before, but not for ages so we gave it another go. The top went lovely and golden brown this time, with chewy-and-crunchy cheesy bits. Re-reading our previous post (the one before was pre-Dinner Diary!), we mentioned that we were trying to eat more vegetables and less […]
Read More..>>Bonfire Night Sausage and Baked Potato
A short while ago when visiting my sister, we wandered into a butcher that stocked a lot of South African produce. We bought a wheel of boerewors, which is brilliant on a barbecue (or braai in South African terminology). However, here in England winter is of course on the way and we ended up putting […]
Read More..>>Roast Chicken with Anchovy, Chilli, Caper and Basil Rub
Those of you who read yesterday’s post will see what we made a “puttanesca pizza”, which is based on pasta puttanesca. Doing so meant that we had some left-over anchovies, which we used up today. We used them up by combining them with chilli, capers and basil in a mortar and pestle, making a delicious-smelling […]
Read More..>>Pizza Puttanesca and Pizza with Mushrooms and Truffle Oil
Given our great love of pasta puttanesca with all of its brilliant anchovy-chilli-capery-oliveyness, we figured that the various components would make a good pizza topping. We made the dough from Jamie Oliver’s pizza dough recipe, which we’ve had some issues with in the past, but it turned out rather well this time, done in a […]
Read More..>>Anchovy, Chilli and Spinach Quiche
This was Kerri’s idea, adapted from another recipe. She initially wanted to use watercress, but couldn’t find any when she went shopping today, so we went with spinach. It turned out rather well, with lots of flavour. Although if you don’t like anchovies then it’s not a dish for you as they were quite prominent. […]
Read More..>>Spaghetti Puttanesca (Almost)
After our lamb shanks last night, we ended up with some left over ingredients: half a tin of anchovies and half a tin of tomatoes. Kerri pointed out that that was the beginnings of puttanesca sauce which we have cooked many times before and love, so we stuck with that idea. Compared to our usual […]
Read More..>>Lamb Shanks with Sauteed Potatoes
After yesterday’s kitchen nightmare, we were determined to do better today. And we did, which is good but isn’t actually saying very much. We did start off with a slight worry though when we re-read the recipe and found that it said to cook for 12 hours. Twelve hours is a long time. And also […]
Read More..>>Scallops with Cauliflower Purée and Truffle Oil and Partridges with Rosti and Mushrooms
The title makes this meal sound rather like something from a good brasserie menu. However, this would have been a brasserie with Basil Fawlty at the helm as it turned out. Let’s start with the scallops. Both because we had them as a starter and also for reasons which will become clear later. We thought […]
Read More..>>Pappardelle with Rabbit
Yesterday we cooked rabbit casserole, and part of Kerri’s great rabbit-related master plan was to make left over casserole into pasta sauce today. We reduced the leftover casserole down until the liquid was about a third of the original amount. We shredded the meat, then returned it to the reduced liquid and added about 150ml […]
Read More..>>Lamb Chops with Special Tabouleh
We’ve started cheating with our photographs. We’ve bought one of these. It’s magical. It makes it seem like daylight when it’s clearly night time. Now we just have to become good at photography to make good use of it. Anyway, back to the food, which is what this is all about. We cooked lamb chops […]
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