Making life delicious, one recipe at a time.

Making life delicious, one recipe at a time.

Category: Dinners

Summer Greens Side

Summer Greens Side

As promised, I’ve team up with Jo Randell from Perfect Friday Wine to deliver another smashing wine and food combination, and this time it’s a perfect recipe to whip up as a side to some spectacular piece of grilled meat or fish, or as a simple lunch time treat.

Using the asparagus that’s now in season, courgette, spinach, leek and if you fancy some chevre, this summer side will liven up any dinner plate because there is no grains or potato present, this is also a very low GI and calorifically forgiving meal which goes decidedly well with Jo’s recommendation …

Chicken Tinga

Chicken Tinga

Let the photo set the scene; Father’s Day, Pineapple Margaritas made with reposado tequila and chipotle-chicken tinga served with tostadas, guacamole, and limes. This is the second Mexican feast we’ve had at the Cory house this year and I’m hoping that my experiments will become less of a special occasion and more of a weekly occurrence. I was sent a package of dried chillies of all varieties from the gang at MexTrade UK, but it was the tiny tins of chipotle chillies adobo that they threw in that I started with.

I’ve never cooked with chipotles before and I …

Crumbed Pork Fillets and the Perfect Friday Wine

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I met Jo Randell at one of the Cookham Media Hub events. I knew she’d been writing about wine for a local publication and a friend told me she was good at it. I don’t usually read about wine, but in her column and on her blog Perfect Friday Wine, Jo strips back all the jargon and industry talk and explains in a relatable way,  how and why certain wines are worth taking a chance on. She’s on a mission to sing the praises of lesser known brands and varieties, taking a viticulture bullet for us all so we …

Pozole

Pozole

You probably don’t know what pozole is. I didn’t until recently. In fact I’ll admit that I’m embarrassed at how little I know about Mexican cuisine – despite the fact that I love Mexican-style food so much. Note I’ve used the word ‘style’ because it’s not Mexican food that I’ve always loved, it’s really something else. Call it Tex-Mex, call it what you like but it’s a match made in heaven and sadly the closest thing we’ll get to eating Mexican food outside of Mexico. Corn chips, cheesy dips, anaemic guacamole and Old El Paso packet mixes are about as …

Mushroom Risotto

Mushroom Risotto

I was recently made aware of #mancrushmonday. I’m in the process of creating a Top 10 list to share with my sister and yes; Gary Oldman, Mark Strong and Mads Mikkelsen if you’re reading this – you will make the cut. And speaking of hash tags, I made up my own one for the boys yesterday in the wake of a Horrible Histories overload. It’s called #noTVintheafternoonmonday. It was not a hit.

But while we’re on the topic of popularity and hash tags,  this post falls in line with the #meatfreemonday. Except it’s not Monday. But it would have been …

Pease Porridge Hot

Pease Porridge Hot

When I originally thought of posting a recipe for split pea and ham soup, I knew it was going to be problematic. Like dhal, pea and ham soup is not pretty, but worse, it’s not textured like dhal. In reality it’s one of the ugliest meals you’ll ever eat. I remember when my mum used to make it, she’d throw chunks of red kransky sausage in and it was like digging for treasure. It distracted us from noticing how this tasty soup looks in fact, like grey slop. So instead of showing you photos of this unattractive soup, I thought …

Rip Snorting Roasts

Whether you’re a wiz at making roast dinners or perhaps taking your first piece of meat for spin, there’s a always room for improvement when it comes to making the perfect roast dinner. I’m yet to attempt the Yorkshire pudding and always trying hard not to overcook the green beans. Anyone with experience will tell that it’s all about timing. The difference between a good roast pork and a mouthwateringly-memorable one is time. Whether your potatoes are nice or out-of-this-world is all about how long they’ve been roasting for. I could go on, but I think you get the point.…

African Peanut Stew

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This is a recipe from the vegan cookbook Oh She Glows. Author of the Oh She Glows blog and book of the same name, Angela Liddon is a bit of hero for vegans and those looking to reduce the amount of meat in their diets without feeling as if they’re missing out. Her recipes can be counted on for full flavour and satisfaction, unlike that dreary vegetable soup that you whip up when you’re in need of something healthy. Consider this recipe a starting point, with its soft, mild tomato base infused with a hearty peanut flavour you can really …

Roast chicken and vegetable pie

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I was looking for something special to cook last Saturday night. Not because I’m a domestic doyen but because I needed to make up for the sausages and fish-fingers that I threw around like proper food last week. The great thing about this recipe is that it can be whipped up pretty quickly and you can turn something out that looks a million pounds but costs very little. I don’t go for chicken breast unless I’m making breaded chicken. Thighs always hold up better,  taste better and cost less. So grab a packet of thighs, with skin and bone if …

Scrappy Supper: Toast with Garlic Mushrooms

Scrappy Supper: Toast with Garlic Mushrooms

I love scrappy dinners. I couldn’t tell you why. Maybe it’s that break with routine that signals something exciting, something different. For us, Tuesdays have become our night for scrappy suppers.  With all of our activities falling on one night of the week, I gave up cooking. I’d make meals that were usually only half eaten at best, and with the effort it took to have it all prepared and ready for eating during that elusive half hour between activities – it just wasn’t worth the effort. So it’s baked beans on toast or a fried egg sandwich.

But then …