One year 52 recipes
sometimes I get stuck in a rut with what I cook/bake/drink, so I thought this year I would make 52 new recipes
After being asked a number of times for my recipes, I am going to start noting them here. It will take a little time for me to catch up seeing as we are just over halfway through the year. Scrolling down and clicking >> will take you to each recipe.
Baking is a science so needs a bit of precision. Cooking on the other hand has no rules - play a little...miss things out that you don't like, add those that you do. Does the recipe suggest 250g of something but you have 300g and won't use the extra 50g in a day or two? Then throw it all in. Handful, splash, glug, dollop...use as much or as little as you fancy.
I hope you enjoy these recipes as much as we have :-) ...they easily serve four (pies, tarts and cakes six) and often there is a little left over for a nice lunch.
- Apricot tart >>
- Feta and radish potato salad >>
- Spinach and cream cheese tart >>
- Spiced couscous. Delicious with pepper hummus.
- Stuffed lamb with feta and olives...oh yum!
- Sautéed potatoes cooked in a pressure cooker - one word,moreish.
- Mixed beans and an experiment with flavours...basil, mint and watercress.
- Tabouleh - this has become a weekly staple. So easy to make a bowl and leave it in the fridge for packed lunches or an alternative to pasta/potatoes for dinner.
- Lamb burgers.
- Potato salad.
- Red lentil and chorizo soup.
- Vinaigrette...I had to scour through lots of my recipe books to find a listing - maybe vinaigrettes are deemed bad for us now?
- Chicken and spicy bean casserole, using a homemade stock from a leftover sunday roast.
- Pasta, peas and pancetta - simply delicious >>
- Slow cooked lamb with Lebanese 7 spice.
- Chorizo and bean stew >>
- Paella...oh yum! This will be definitely be a regular dish >>
- Hollandaise sauce. Normally I buy ready prepared but for P's birthday breakfast I thought I would make one from scratch - Wow! I was surprised by how much butter it uses so reduced the recipe by 1/3. It can turn in an instant too, my first attempt split.
- Venison Haunch - I cook venison frequently but always the exact same casserole from an Italian recipe because it is SO delicious. Simply seasoned with pepper, salt and thyme then roasted - haunch was equally delicious and will be making an appearance again.
- Lamb pie.
- Tartare sauce. A classic accompaniment to fish that I had never tried!
- Risotto alla Milanese.
- Scotch Broth.
- Rotolo di agnello con pecorino (rolled lamb with pecorino). Two firsts...butterflying a leg of lamb and cooking one. Melt in the mouth delicious.
- Game pie with port gravy.
- Cheeky Vimto.
- A malted loaf. Mmmmmm.
- Flapjacks. Not as simple as they seem, my first attempt ended up as granola, haha.