recipe

Cinnamon Rolls *

And… it’s been a while!

With Covid-19 lockdown restrictions easing, a friend came for a visit in the weekend which gave me the perfect excuse to bake these cinnamon rolls. They were SO good that I wanted to keep track of the recipe (particularly since I converted it to metric) – hence dusting off this old blog!

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Cauliflower cake (and 10 years!)

Whoops! I hadn’t intended to let a whole year pass between blog posts.

In my defense – last year I was nearly 6 months pregnant, and in October gave birth to a gorgeous little boy. So, understandably, many things have taken a back seat.

However, it’s officially my 10 year blog anniversary, so I couldn’t let the occasion pass! Just like last year, I haven’t been organised enough to make a cake, so instead I have a savoury cauliflower cake instead.

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Leftover mashed potato cakes

Leftover mashed potato cakes

It’s my 9th blog birthday (9!!), and unfortunately this year I haven’t been organised enough to bake a cake. Instead, I’m pulling something semi cake related out of my drafts – I’m ashamed to tell you how long this post has been lingering in there, so let’s just move on!

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Thermomix savoury scones

Savoury scones

Oh I think this is the first official Thermomix recipe I’ve posted. Yes I still have it and yes I still love it. 🙂 I use it mostly for prep work rather than actual cooking (with the exception of making sauces and custard, which it excels at). It does also make great scones, in about 5 minutes, so I use it a lot for that.

(Yes I know, I purchased a ridiculously expensive machine and I basically use it to chop things and make sauces and scones – let me live, okay…)

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Ricotta gnocchi

Ricotta gnocchi

I lovelovelove gnocchi but I rarely make the potato version because it’s so difficult and time consuming to make.

You know the drill – you need to use potatoes grown and harvested by virgins under the light of the new moon, cooked gently over the flame of ten blessed candles, and kneaded with the delicateness of an butterfly wing, otherwise your gnocchi will be forever cursed to be heavy and gluey.

Fortunately potato gnocchi is not the only gnocchi in town.

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Roast pork loin with cous cous and prune stuffing

Pork loin

Ohhhh look it’s a cooking post. It’s been a while – because gasp – I’ve barely been cooking anything decent.

In fact, this roast pork is from Christmas lunch. Shameful, I know.

Yes, I don’t know what’s going on either. I’m just being lazy. Fortunately I’ve been stocking the freezer with plenty of prepared meals (shhhh they’re fancy ones, okay) so at least Alastair isn’t going hungry.

Personally I’d be happy with toast every day if I didn’t get nagged to eat proper food. Toast is great. Toast is the best food. Toast & me 5ever.

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Olive oil poached salmon

Olive oil poached salmon

Disclosure: Sponsored by Olive Oils from Spain.

Guess how many varieties of olives there are in Spain?

50? 100? 200? Keep going.

There are actually more than 260 varieties, and this is only one of the reasons Spain is the WorldLeader in Olive Oil: producing, commercialising, and exporting this wide variety. From all those olives, different Olive Oils can be produced, resulting in a huge range of Olive Oils with different aromas, flavours and uses.

I took the opportunity recently to use Olive Oils from Spain in a dish where a high quality and properly stored Olive Oil is incredibly important as the cooking medium – Olive Oil poached salmon.

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