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A great use for times when you have extra hardboiled eggs around the house. I don’t move fast enough to call this a quick recipe but it’s quickly becoming a family favorite. You can work ahead to make it a quicker dinner by stopping after the sauté step, cooling it a little, then mixing in the cheese, and putting the filling in the fridge overnight, then mix in the raw egg, assemble the tart and pop it in the oven when you’re ready to eat.
This is a bit of a project, but, you do all the decorating before you bake, and it feels a bit magic to make a slice and bake cookie with a design in the dough at home. It doesn’t all have to be done in one day, you can spread out assembling the dough rolls over a couple sessions.
A raw parsley and garlic sauce that goes well on anything, comes together quickly, lasts about a week in the fridge. Great for steaks, empanadas, fish, veg, really… anything. I can’t stress that last bit enough.
I’ve heard from other parents that the rainbow cake can be a nightmare – too much cake. If you slice it thin so it’s a reasonable amount of cake, it falls apart, if you split the layers so each kid gets 2 or 3, kids complain they didn’t get the colors they wanted. Then you have this awkwardly tall leftover cake hanging around. Well, the state of Maryland has a solution for you. I baked a rainbow cake, Smith Island Style (with white chocolate icing) and it worked on 8 levels.
A boozy banana dulce de leche milkshake inspired by a recipe from Santiago Giorgini, an Argentinian Chef and TV presenter. Bananas and dulce de leche are a classic Argentinian combination, the milk and bananas are the creamy foundation from which the Scottish (or Irish) cream and dulce de leche sparkle.
This gazpacho is simple to make, as with any raw dish – it really is what you put in, so in particular choose the olive oil, vinegar, and tomato juice carefully. Excellent with olive bread, a white wine, and some manchego cheese.
I wanted to make a cookie for summer. So I made these on my last Friday off of the summer and the pun name was just a bonus. A vegan sugar cookie with bright strawberry flavour with flecks of lime.
One of my favourite foods. My mind was blown when I saw it served at our hotel breakfast buffet on our last trip to Spain. I struggled to make it using the traditional catalunya method and then discovered how I’m sure they do it in the restaurants.
A simple pasta dish great for a weeknight supper, adapted from an Anna Jones classic. It’s filling, surprisingly creamy and a flexible recipe that’s easy to modify.
Low sugar healthier snack cookies that are thankfully quick and easy to make because they quickly go missing. Based on the recipe from Yummy Toddler Food – this is a really forgiving recipe and very adaptable. Includes a chocolate variation. nom.