Making life delicious, one recipe at a time.

Making life delicious, one recipe at a time.

Author: FeedingTimeBlog

Tabouleh

Tabouleh

When I make Maria Elia’s spiced chicken, I serve it with pita or naan, fresh from a kebab shop if I can, hummus – sometimes homemade, and tabouleh – always home made. I’ve never had good take-away tabouleh and I think it’s because it sits too long in the juices and becomes soggy. I posted this meal as a summer alternative to a roast and it’s become a firm favourite during any season, even with my youngest, fussiest eater. In that post, I promised to share Tess Mallos’ tabouleh recipe with you. It is by far the best recipe …

Bread Pudding

Bread Pudding

One third of all landfill is food. That’s a total of 18 million tonnes of food that the UK throws away each year. With the food recycling programmes here in the borough, you have no excuse to let organic matter contribute to land fill. Now, excuse me as I get off my high horse long enough to share one of my own shameful food waste habits. Bread. Even though I try really hard not to over-buy and lord knows we run out more than we throw out; sometimes I get the odd half-loaf or ciabatta role that has gone stale …

Festive Rum and Raisin Tart

Festive Rum and Raisin Tart

I discovered this recipe back when I was living in London and writing for Foodepedia. It was a promotion for a butter brand and I offered to make it and write it up. Everything from the pastry to the filling, to licking the beaters covered in butter, rum and sugar, this recipe is smashing! With these staggering proportions of rum and butter – how could this tart be anything but decadent and delicious?

I make this most years and have experimented making smaller pies, but due to the delicacy and shortness of the pastry,  this recipe is best as one …

Mexican Wedding Cakes

Mexican Wedding Cakes

I rediscovered a Martha Stewart Christmas Cookie magazine in my recipe book cupboard on the weekend. I flipped through the pages undecided about what to make…and yet unable to make anything. Most of the recipes contained various nut manifestations which I don’t keep in the cupboard. So on my weekend shop I bought ground almonds, walnuts and pecans. Yesterday afternoon I made the first recipe in the magazine that took my fancy, Mexican Wedding Cakes. It was one of those days where I couldn’t seem to stop eating. You know those days?

The name is curious. Apparently the recipe originates …

Spring Onion and Ginger Dipping Sauce for Dumplings

Spring Onion and Ginger Dipping Sauce for Dumplings

I don’t know if anyone else finds it hard to get a good dipping sauce for dumplings, but on the occasion that I’ve either made or (more likely) bought dumpings to steam at home – the experience is not complete without a strapping good sauce for dipping. This is a recipe from an Australian chef called Kylie Kwong who makes some of the best Chinese food you’ll never eat and it comes from her cookbook Simple Chinese Cooking – which is probably one of my most-used cookbooks.

With the best Asian food, the perfect balance of flavours is essential for …

Blackberry and Apple Pie

Blackberry and Apple Pie

So many blackberries, so few recipes. I had to toss up between a pie or a crumble because I’m not interested in baking blackberries any other way. Whether you’re scrumping them from the side of the road or picking them off your neighbour’s rampant bush, blackberries abound and this pie is going to change your life. I have been known to take a nonchalant  stance when it comes to pie crusts. I’ve made a few good ones but mainly they’re not much to write home about. So I did a little bit of research before I made this pie and …

Elderflower cordial

Elderflower cordial

“Elder be ye Lady’s tree, burn it not or cursed ye’ll be” so says the Wiccan Rede. If you want to cut an elder you must ask permission of the Elder Mother, the spirit said to inhabit the tree, “Old girl, give me some of thy wood and I will give thee some of mine when I grow into a tree.” The Elder tree has long been used for medicinal purposes throughout Europe and Asia and in times past to treat colds, flu, hayfever and arthritis. It’s been found that elderberries stimulate the immune system and some …

Cosy Lamb Meatballs

Cosy Lamb Meatballs

This is another recipe from Maria Elia, a chef I came across in my work for Foodepedia. I also got the Aubergine Mull recipe from her book which has proved to be a welcome addition to my kitchen. These meatballs are a nice alternative to beef or pork meatballs. I make them regularly as they are easy to make and taste great. The only thing to take care of with this recipe is to not overcook the meatballs because they will become tough or rubbery. With other meatballs I use milk-soaked breadcrumbs that prevent this drying out, but these ones …

Blitva

Blitva

My dad is from a little island on the Dalmatian coast and the food they eat in those parts is very simple and yet superbly delicious. Mostly the locals eat grilled meats and fish accompanied with bread, salad and a dish they call blitva. Blitva is a vegetable usually made with silver beet or swiss chard and potato, but it can be made with anything from broad beans or zucchini or as I like to use, broccoli and sometimes green beans.

I use broccoli in my blitva because the flavour is mild and better for the kids…chard and silver beet …

Buttermilk, oat and chocolate chunk muffins

Buttermilk, oat and chocolate chunk muffins

Many years ago, back in the day when we could go out for breakfast in relative peace and quiet, we used to visit a little tiny cafe in Drummoyne (Sydney) called the Bowen Island Bakery. We would order a coffee and these incredible choc-chip and oat muffins. The choc-chips in these muffins were more like asteroid-sized chunks of Valrhona and they were spectacularly moist, oaty and just a little bit salty.

I have been trying to re-create this recipe ever since. And I don’t claim to be exactly spot-on for this recipe, but it’s close enough to warrant sharing. These …