Salted Oaty Chocolate Chip Lactation Cookies (or… we have a bit of news)

Salted Oaty Chocolate Chip Lactation Cookies (or… we have a bit of news)

These are called lactation cookies, but they’re really just nutritionally dense trail mix cookies, you don’t have to be feeding a little baby to eat these. This recipe is modified for the British pantry (read: omg. no non-bitter brewers yeast to be found here) with tips on how to make these with a tiny baby in the house, or if you’re just busy like a lot of people are, baby or no. First tip: make the first batch before the baby comes. I’ll give you that for free.

Tarta de Atún (Tuna Tart)

Tarta de Atún (Tuna Tart)

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.

Jack-o-Lantern Slice and Bake cookies

Jack-o-Lantern Slice and Bake cookies

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.

Chimichurri Sauce

Chimichurri Sauce

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.

Smith Island Rainbow Cake

Smith Island Rainbow Cake

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.

The Santi G: banana, dulce de leche, and Scottish (or Irish) cream milkshake

The Santi G: banana, dulce de leche, and Scottish (or Irish) cream milkshake

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.

Gazpacho

Gazpacho

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.

Last of the Summer Lime

Last of the Summer Lime

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.

Pan Tomate (Tomato Bread)

Pan Tomate (Tomato Bread)

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.

Giant Sautee Pan Pasta

Giant Sautee Pan Pasta

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.