Greek Style Honey and Pistachio Cake

I've said it before, I'm not a natural baker, but I am a natural cake eater.  So, when the urge hits, I turn to those who can do it much better for my recipes and inspiration.  There are some criteria upon which I insist in my cakes.  For eating they need to be moist (this one is oozing with honey), with a hit of flavour (in this case citrus), and, if possible a bit of crunch (cue the pistachio nut).  For making, the only criteria is that it is easy.  I found this Jamie Oliver recipe and have only tweaked it a tiny bit to make it my own....more

Roast Cauliflower Salad with Green Beans and Cherry Tomatoes

I always feel a little bit sorry for the old cauliflower.  We can be guilty of taking it for granted and maybe even think of it as being boring.  Smothering it in cheese sauces which seem to cover up it's flavour rather than bringing it out.  Maybe we are even trying to disguise it all together under a blanket of sauce?  Well, I'm not ashamed of using cauliflower, in fact I like to let it shine - even in summer.  My secret is roasting.  By roasting your cauli's something magical happens and somehow it takes on a deep nutty flavour as well as texture....more

Crespelle: A crazy combination of my favourite foods!

Imagine how excited I got when I realised that I could take my love pancakes and lasagne, combine them and take it to a whole new level!Crespelle are thin crêpe style pancakes.  In this traditional recipe, they are layered with tasty tomato sauce and then baked off in the oven for a crispy, melting finish....more

I went to Portugal to perfect my piri piri - Extreme?

Well, you tell me after you've tried it!...more

There's more than just a little 'puttana' in this recipe for puttanesca

 So this is not the most sophistacated of dishes. In a way, it goes without saying, I mean the clue is in the name right?  The origins of the name of this sauce come from the Italian word puttana meaning (I apologize now to those of a sensitive nature), slut.  So, you can imagine what kind of sauce this is.  It doesn't follow the rules, it's not careful or up tight, it's  a kind of throw everything at it kind of meal.  It has spice and tang....more

Cautious Cook or Fearless Foodie? This recipe sorts out the men from the boys!

Probably, I should just call this an omelette.  That's what I thought when I started typing up the recipe.  It felt a bit pretentious to call it a 'frittata'.  After a wee bit of thought though, I decided it is ok to all it by it's Italian name. Why?  Well, it has parmesan..... so that's a good reason, and, the way it is cooked is more frittata than omelette in that it needs to be flipped - don't be scared, it's fun!  Or, for the more cautious cook, you can take the sensible (but boring) option of putting it under the grill....more

White Asparagus with Eggs and Fresh Herbs

As I was looking through my recipes to pick up this latest on for asparagus, I realised that I have now 10 recipes for the stuff.  Considering that as recently as two years ago I had none, that's pretty good going.  I started to think about why I seem to focus on this ingredient each year.  As I have mentioned in previous posts, I had never even tasted white asparagus before I came to live in the Netherlands.  I reckon it has something to do with the fact that it's just everywhere at this time of year....more

Go Go Garlic Shrimp!

There are times that even  I don't feel like cooking.  So I get it, I really do.  The thing is, if I don't feel like cooking, I still want to eat well.  I still want a tasty, satisfying meal, so what do I do?  Well, I have a few super speedy recipes up my sleeve that I can rustle up in a few minutes with minimum effort and ingredients.  This recipe for garlic prawns falls very much into that category....more