My work colleague, Manuel gave me this recipe verbally after Lexi raved about it's goodness. I got one instruction wrong. Manuel says he uses crushed chilli so I'll give that a go next time, but I...
I took the aioli spread for this dish out of a book called Veganomicon. A book I’d brought for Ann’s birthday. I like the idea that an element of the picnic food I had prepared for her celebra...
I could rave about time saving at Christmas. I really learned that this Christmas, so much more relaxed and awesome. Frozen berries, yep, frozen… but if you stew them a bit well what is the poin...
These are the cocktails of left over party slops. My friend Mike (or @mjog as we sometimes like to call him) passed on his party slops to me when he decided to pack it all up and live loose... so ...
If your like me and want to love sake but find it a tad too full on, this cocktail is a great way of using a few drops of sake leftovers. Its also a light cocktail, not to heavy on the alcohol con...
No recipe title shows your not sure what you’ve done than naming it after an entire region of the world. Eh. Serves: 4 as a side Prep: 10 min Cook time: 0 min Ingredients: 1 tin of len...
Ann is 28. Good one. She always rocks the days and gets older gracefully. Recently Ann has introduced some cool people from the home land to me… he he ha ha. So I’s happy to have ‘em ova. Yeah. ...
This is really simple. I won’t write up a full recipe. I just chopped onion, mushrooms and cherry tomato’s into smaller than bite sized pieces then heated in a pan. When they were ¾ cooked I ...
Serves: One Cook time: 15 min Ingredients: 1 and a bit handfuls of watercress 1 orange sectioned 100g of pork scotch fillet Extra olive oil & balsamic Marinade 1 teaspoon of honey Â...
This is a lovely and incredibly simple side dish inspired by Mission, Chippendale. Simply steam or briefly blanch the vegetable of your choice. Meanwhile mix a little nutmeg through butter to tast...