This soup, based on a recipe in the Rebar Modern Food Cookbook called the Thai Dragon Bowl, is great because it’s simple and very versatile. I’ve made it so many times with different variations so I’d recommend experimenting with the ingredients to suit your fancy or what you have to hand.
If you’re looking for playful dessert ideas this Easter, I would definitely recommend this one. It’s super easy because there is no baking and you could definitely get the kids involved, from crushing the biscuits for the base to adding the decorations! Happy Easter!
In my veg box last week I received some lovely Purple Sprouting Broccoli, which according to Beanies blog has been growing well in all the Spring sunshine we’ve had. I decided to try a Broccoli Soup recipe based on one from a restaurant called Rebar in my home town of Victoria, BC.
If you’ve ever had good BBQ or smoked meat, you know there is nothing else like it. In 2012 my husband and I along with some of our friends travelled to Texas for our close friend’s wedding and the people, the heat and most of all the food did not disappoint. When in Texas, one […]
About a month or so ago I discovered Beanies , a local Wholefoods store in Sheffield. We were looking for unique pumpkins to carve for our Halloween competition and they had a wide variety of squashes and pumpkins in store. When picking them up I fell in love with the store, it reminded me of my […]
For this recipe we used a mixture of oyster, button and chestnut mushrooms, slicing the larger mushrooms where needed, however as an alternative you can use wild mushrooms which will infuse this dish with strong forest flavours.
This classic potato dish is the most decadent of side dishes. Thin slices of potato, garlic, shallots and cream topped with Gruyere cheese. Potato Dauphinois is simply irresistible.
Summer has certainly hit us this month and who can complain? With the lovely heat everything has come into full force, flowers blooming left, right and centre and not to mention the summer fruits. We have been up to our ears with red currants this year and have been investigating what to do with them. […]
This is a great one-pot option for your Sunday Roast. Pot roasting keeps the meat nice and tender and any left over gravy makes an excellent base for soup.
Once you’ve made the batter for these farinatas they are quick and simple to cook. They make a great snack or appetiser and have a slightly addictive flavour similar to that of sourdough bread. The farinatas can be served plain, alongside cheeses and cooked meats.