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Banana and oat breakfast bar

serves 9 – 12 INGREDIENTS 200g porridge oats 50g dark muscovado sugar 1 tsp baking powder 1 tsp mixed spice pinch salt 125ml natural yoghurt 1 large egg 3 medium bananas, mashed 1tsp vanilla essence 50g unsalted butter (room temp) […]

Sausage & Bean Casserole

Is this a casserole or is this a stew?  What is the difference? A casserole, which comes from the Provencal word “casse” which means “pan”, is a large deep dish used to cook food in the oven and also to […]

Cottage Cheese & Sour Cream Macaroni Cheese

Macaroni Cheese originates from the UK and usually consists of cooked macaroni pasta and a cheddar cheese sauce made with milk butter and flour. This recipe still uses the cheddar cheese but instead of milk, butter and flour it uses […]

Prawn Jambalaya

Jambalaya is a rice based dish from Louisiana. It traditionally consists of chorizo, meat or prawns, chilli and peppers. Jambalaya translated means “a mish mash”. Serves 4 INGREDIENTS 300g raw King Prawns, peeled and deveined 4 tsp mild chilli powder […]

Hungarian Beef Goulash

A goulash is a stew or soup made with meat and paprika. It originated in Medieval Hungary in the 9th Century when eaten by shepherds. The meat would be dried, bagged and taken by the shepherds who would then mix […]

Moroccan Vegetable Tagine

Serves 4 INGREDIENTS 200g prepared couscous Olive oil for frying 1 large onion, chopped 2 garlic cloves, crushed 1 tsp grated root ginger 2 tsp ground cinnamon 2 tsp ground cumin 2 tsp chilli flakes 1 tsp dried coriander leaf […]

Crab & Grapefruit Salad with Watercress Dressing

You can use tinned or fresh white crabmeat for this recipe. Being a student, I’ve used tinned. Serves 4 INGREDIENTS 340g white crab meat 2 grapefruits, peeled and segmented 85g rockets 4 spring onions, sliced 200g mange toute, cut in […]