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Monday, 19 November 2012


I'd wanted to cook this for ages, my Mum used to make it and hers was wonderful.  I have no idea what recipe she used though so just googled and chose this one
I used pork loin chops, which I cut into strips, and subbed the sour cream for greek yoghurt as I had some in the fridge to use up.
I made poppyseed dumplings to go with this, using the ratio of half fat, butter in this case, to flour enough water to bind and a tablespoon of poppyseeds.
These were truly delicious, and worked so well the the goulash.
Niamh has not stopped raving about this and has requested it again soon.

Mushroom risotto.

This will be our last mushroomy meal for a while, as Niamh has decided she no longer likes them!
She picked hers out, but loved the rice, it's so creamy and comforting.
I adapted this recipe, using button mushrooms and omitting the wine, to keep costs down.
It's still delicious.


This really isn't cooking at all.
I bought the pizza dough, and just topped with tomato sauce from my freezer, and our favourite toppings, anchovies, olives and mozzarella.
Simple, but delicious.

Monday, 12 November 2012

Cauliflower cheese soup and sausage rolls.

I had a cauli to use up, that was slightly past it's best, and knew it would be great turned into soup.
I googled for a recipe, and found this one. Good old Delia!
I subbed the roquefort with mature cheddar, as I already had some, and am on a bit of a budget until Christmas.
As you know, we like good accompaniments with our soup, so I poked around and found the recipe for chorizo and cheese sausage rolls.  As I've said, Simon Rimmer has never failed me yet.
I'm dying to try his recipe for pulled lamb vindaloo but lamb is so expensive.
I unfortunately burt the tops of the sausage rolls, so Niamh only ate the filling but enjoyed them, soup is always a winner too.

Chicken Parmigiana.

This is another popular American dish, that I'd heard of but never tried, always fancied the sound of it though, and as it's based around fried chicken was always gong to be popular here!
There are lots of recipes online, I browsed through a few and came up with my own version of what I wanted to eat.
I used chicken thighs instead of the breasts commonly used, served the tomato sauce with the spaghetti, not on the chicken, and fried the chicken, rather than baking.
This was utterly delicious, and as there was plenty of spaghetti and sauce left we had thisfor dinner the following evening.

Saturday, 3 November 2012

Halal chicken and rice again

I made this back in June, and said it would become a regular here.  Well, it hasn't, not because we didn't love it, but because we like trying new things too much to have many regulars!
Anyway, I saw it mentioned again recxently so tried a different recipe for it, from Serious Eats last night.
I think this was possibly even better than the first one.
I used sriracha again, as I couldn't get harissa yesterday, and I used my kewpie mayo in the white sauce. I'm getting addicted to this stuff, need to buy more!

Thursday, 1 November 2012

Boston baked, erm lentils!

I post on a food forum, and the other day, when discussing winter warmers, Boston baked beans came up.
As you know, I've tried a couple of recipes for this and am always keen to try more, as it's something we really enjoy, and very economical.  I need that after the Good Food show and the £7 mayo!
This is the recipe.
Now after deciding I was making it, I discovered I had no beans in the cupboard, none, and I couldn't go out to get any as I wasn't too well (I have a collapsed lung), but found a tine of green lentils, so made that sub.  Later on, I found some dried black turtle beans in the back of another cupboard, so soaked those for a couple of hours in boiling water, then cooked for 40 minutes, and used those too.
I also subbed the black treacle for molasses and french mustard for dijon as that's what I had.
I used my slow cooker for this.
It's probably not much like the original, but it was absolutely delicious.
I'll have another go again, but stick to the original next time to compare.
Thanks Kavey!