This risotto gives me a great reason to buy salami, which I dearly love, but rarely have in the house.
It’s far too moor-ish to have in the fridge on a regular basis. Both mon mari and I would be sneaking it for impromptu snacks … Continue reading.....
Seems like months since we’re had a simple roast salmon for our Friday Fish.
It seems like every time I mention it, someone comes up with a different idea.
These, however, met with complete approval.
The sesame crust adds just the right amount of crunch … Continue reading.....
This isn’t really about the recipe….
It’s just a simple salad.
It’s about poaching the eggs.
Poaching eggs isn’t at all difficult: heat water to boiling, drop in the eggs and wait.
But I normally do it in a skillet because there’s more room. Sometimes … Continue reading.....
Month 7 of the Secret Recipe Club.
Well, it’s eight months since I started but we skipped January.
January should be skipped…. it’s a wretched month.
Back to the food…..
Last month I visited a blogger Mexico; this month it’s Canada, with Sarah’s blog: … Continue reading.....
Kedgeree was, traditionally, made with smoked haddock and served as a part of a large breakfast.
In summer we smoke the salmon, using our smoker or a kettle grill, for about 20 minutes.
In winter I used a combination of fresh, roasted salmon and purchased … Continue reading.....
For the first night we were in Morocco we had decided ahead of time that we did not want to go out to a restaurant for dinner – jet lag and all that.
The ladies in the kitchen made us a wonderful dinner – a … Continue reading.....
I could almost call this ‘Lazy Risotto’ as there is so little work involved.
The spinach was from the freezer; the ham was leftover from the Christmas.
There was a little chopping and a little stirring and that’s it!
You do know that you don’t … Continue reading.....
We use slices from the leg for dishes like this (also great for grilling in summer). They’re lean, meatier and cheaper than chops but are a nicer quality than the packages of lamb pieces for stews.
I buy bags of frozen artichoke bottoms, but plain, … Continue reading.....