Recipes to remember

by Barry on July 21, 2014

Italian tartlets

Passion fruit pavlova

Arrosto di maiale Roast leg of pork

Agnello alla pastora

Spinach and mushroom risotto

Cannelloni with spinach and ricotta

Arrabbiata pasta sauce

Ragubolognaise sauce

Pappa al pomodoro


Mussels marinere


Christmas Stuffing Recipe

by Barry on December 14, 2011

Firstly, Merry Christmas and Happy New Year to all our foodie friends and bloggers! Christmas is almost upon us, last minute presents to find, the last few days to make sure all of our friends and family will enjoy the effort that has been put into the one day you hope everything will go well.
For us, nothing can beat the traditional Christmas dinner; this doesn’t mean that the odd twist cannot be introduced without frightening everyone away from the table.
Every year we try just one item, this year it is going to be the stuffing and I know everyone will just love this one.

Makes 6 portions
Prep Time 15 minutes
Cooking Time 50 minutes

  • 1 tbsp Fresh sage, finely chopped
  • 1 tbsp Fresh thyme, finely chopped
  • 1 tbsp Fresh parsley, finely chopped
  • 2 tbsp Honey
  • Zest of one lemon, (see Cook’s tips)
  • 8oz/228g Sausage meat
  • 1 oz/28g Butter
  • 1 ½ oz/42g Fine breadcrumbs


  • Preheat oven to Gas mark6/400ºF/200ºC
  • Put all the ingredients into a large bowl and mix well
  • Lightly grease a 7"x 6"(175mm x 150mm) shallow oven dish
  • Spoon the mixture into the dish
  • Put a few dobs of butter over the top
  • Bake for 50 minutes, in middle of oven

Cook's tips

  • This recipe gives a good burst of lemon flavour, you can adjust to your own requirements


  • Shallow oven dish
  • Large mixing bowl

Shopping List

  • 1 tbsp Fresh sage
  • 1 tbsp Fresh thyme
  • 1 tbsp Fresh parsley
  • 2 tbsp Honey
  • Zest of one lemon
  • 8oz/228g Sausage meat
  • 1 oz/28g Butter
  • 1 ½ oz/42g Fine breadcrumbs

With Boxing day our ‘day off’ we decided on a Christmas hamper.


Italian porcini (the piglet) mushrooms

by Lesley on July 11, 2010

Italian porcini mushrooms, fresh baby leaf spinach, Arborio rice, these are a few of my favourite things!

When the postman arrived with a parcel from Venice, it could only mean one of two things, either my good friend Michela from Italy had won the lottery and there were two flight tickets to Venice inside or a surprise pressie.

She didn’t win the lottery, but the pressie was fab! Thank you Michela! What a wonderful assortment of Italian spices to play with and a huge packet of dried porcini mushrooms.

Isn’t it lovely when people do things just off the cuff?
I feel a risotto coming on in her honour.


Serves 2
Prep Time 10 mins, plus 30 mins for soaking the mushrooms
Cooking Time 40 mins

  • 30g Dried Porcini mushrooms
  • 1 Medium Red onion, finely chopped
  • 1 Clove garlic, finely chopped
  • 50g Low fat butter spread
  • 200g Champignon Mushrooms, thinly sliced
  • Small glass dry white wine
  • 150g Arborio rice
  • 750ml Vegetable stock
  • 150g Baby leaf spinach, washed
  • Parmesan shavings to serve
  • Salt and black pepper


  • Soak the porcini mushrooms according to packet instructions, then strain and reserve the liquid


  • Melt the low fat butter in a large heavy duty saucepan
  • Add the chopped onion


  • cook for a few minutes


  • then add the chopped garlic and cook until just soft
  • Add the sliced Champignon Mushrooms and cook for 5-6 minutes until they start to soften


  • Add the rice and stir until thoroughly coated with the butter


  • Pour in a the glass of dry white wine and bring to the boil, keep the heat up fairly high so all the liquid gets absorbed, stirring frequently
  • Gradually add the stock, a ladleful at a time, wait till each has been absorbed before adding the next one, this will take about 30 minutes


  • Now add the strained porcini liquid, let that absorb slightly before adding the porcini mushrooms
  • Finally add the spinach and stir in until wilted
  • Season and serve with parmesan cheese and ciabatta




  • Large heavy based saucepan

Shopping List

  • 30g Dried Porcini mushrooms
  • 1 Medium Red onion
  • 1 Clove garlic
  • 50g Low fat butter spread
  • 200g Champignon Mushrooms
  • Small glass dry white wine
  • 150g Arborio rice
  • 1 Vegetable stock cube
  • 150g Baby leaf spinach
  • Parmesan


Weather Permitting. Time For A Picnic

by Lesley on July 3, 2010

Picnic hampers can be fun, weather permitting of course, and for a change it’s absolutely glorious here.
We had a superb picnic hamper delivered.


Lindermans South African Sauvignon Blanc
Walkers Highland Oatcakes
Buiteman Cheese & Sesame Biscuits
Panealba Mini Grissini Napoletana
Farmhouse Biscuits Rolled Oat Fruit Flapjack
Border Biscuits Milk Chocolate Crumbles
Gourmet Bites Roasted Almonds with Ginger
Herb & Spice Mill Dill & Wild Onion Dip
Tracklements Chilli Jam
Waxed Mull of Kintyre Mature Scottish Cheddar
Stephan Terrine de Foie de Volaille au Porto
Dormens Milk & White Chocolate Raisins
Mathez Square Box of Cocoa Dusted Truffles

Having not seen our good friend for sometime, we decided to trip up to London and have a get together.

We arrived on a hot afternoon, the garden had been cleared and a new patio set installed!

There was even a new BBQ, very impressive!

In the corner of the garden we noticed an unusual guest.


Not over impressed at seeing the BBQ being lit!

Luckily for him we were having chicken.


All that was left to do was throw together a healthy salad to the meal.
Oh and open the wine!

And so the end of a lovely English summer day!



There are lots of theories how this “whore’s pasta” (Italian translation) came about, so simple and so delicious, and as long as it tastes good it’ll be on the table!

I’m not a lover of food that’s too hot and spicy to enjoy, and this calls for a whole chilli, but this turned out just fine, in fact we had seconds!

Next time I may even add a few chilli seeds!

Here's the recipe:

Serves 2
Prep Time 15 mins
Cooking Time 15 mins

  • 350g Tagliatelle pasta
  • 1 Red onion, finely chopped
  • 1 Medium red chilli, seeds removed and finely chopped
  • 2 Cloves of garlic, finely sliced
  • 1 Tbsp capers
  • 1 Tin (400g) Tomatoes, chopped
  • Small tin Anchovy fillets, about 50g
  • A few good quality black olives, pitted and sliced in half lengthways
  • Handful of basil, roughly chopped
  • Small handful of parsley, chopped
  • Extra virgin olive oil
  • Tomato puree
  • Parmesan shavings to serve
  • Salt and freshly ground black pepper


  • Bring a large saucepan of water to the boil ready for the pasta
  • Meanwhile heat a tablespoonful of olive oil in a wok
  • Add the onion, garlic and chilli, cook for a few minutes until the onion is translucent
  • Add the capers and anchovy fillets, breaking down the fish as you stir
  • Add the tin of chopped tomatoes and a squirt of tomato puree
  • Add the basil, parsley and black pepper, stir

  • Add olives and sun dried tomatoes
  • Bring to the boil, then turn down the heat to a simmer and cook for 5-10 minutes, stirring occasionally
  • While the sauce is finishing off, add the pasta to the saucepan of boiling water (see Cook’s Tips 1.)
  • When the pasta is cooked, drain and toss into the sauce
  • Season and serve with parmesan shavings

Cook's tips

  • 1. Fresh pasta usually takes about 5 minutes, check instructions on the packet if you’re using dried


  • Large saucepan
  • Large wok

Shopping List

  • 350g Tagliatelle pasta
  • 1 Red onion
  • 1 Medium red chilli
  • 2 Cloves of garlic
  • 1 Tbsp capers
  • 1 Tin (400g) Tomatoes
  • Small tin Anchovy fillets
  • Black olives
  • Basil
  • Parsley
  • Extra virgin olive oil
  • Tomato puree
  • Parmesan shavings to serve
  • Salt and freshly ground black pepper