Sunday 30 May 2010

The Golf Sandwich

Played my first round of golf yesterday. For some reason I always associate eating a sausage roll with golf….I know that sounds like the start of some new Tiger Woods joke but in aint.

When your out on the course you do get hungry and a banana just doesn’t cut it – we always have sausage rolls out on the course as they as easy to eat, tasty and filling. So for yesterday I decided to make my slant on this......  

"The Sausage Sandwich"

Friday 28 May 2010

Pink and Green Fusilli

This recipe really jumped off the page to me when I was flicking thru the Pasta Recipe book I bought when I was in Rome and I really couldn't wait to try it.

What I instantly loved about it was the sheer simplicity of it but also the combination of flavours within it.

Thursday 27 May 2010

One month on......

Its hard to believe that it has only been 1 month to the day since I started all this. Its been a whole heap of fun and I am still finding my way with it all but enjoying every minute of it, should of done it years ago to be honest. Ah well better late than never as they say.

Wednesday 26 May 2010

Banana Fritters

We had this for a dessert when I was in Bali at New Years. When I came back, I made it top priority to find a good recipe.

Like a pancake batter the principle is the same and also very easy to get good results.

A pancake batter is a consistency of equal parts flour (plain) and milk (1 cup) with 1 egg, with a fritter it is a sweetened thicker batter so it is 1 cup flour (self-raising) to ½ cup milk with an egg with 2 table spoons of sugar.

Friday 21 May 2010

Hash Brownie (Space Cake)

I was asked by a close family friend for some culinary advice as they are a chronic pain suffer & wanted to have a Hash Brownie recipe. The below recipe 
is identical with the Nutty Chocolate Cake recipe, I removed the nuts and created a hash butter & then just followed a standard brownie recipe. 

The result if you try it is amazingly tasty but it is very important to remember to moderate your intake until you know how strong the cake is and how much you can tolerate it. 

Chicken Burgers.....a first time try by Recipe Trawling

We have all cooked something for the first time with varied success. 

So what is important when you cook something new? 

- For me I think the key to cooking something tasty, first time out is to understand the cooking process involved.
- Also you need to think what is the most important part of this meal you are doing. What are the key ingredients?

Creamy 3 Cheese Pasta

Wednesdays are always a funny one for me with the evening meal…..I got to leave the house at 7.30 and sometimes get home as late as 6.30 so this leaves me not much time to be super creative in the kitchen.

Thursday 20 May 2010

How to cook a Salmon Steak to perfection

A nice piece of Salmon steak is not the cheapest these days so when you do buy some, you want to be able to do it justice. Moving into the Summer I always start to eat a lot more fish with a nice herb salad on the side or some rice….nothing too heavy

Frying a Salmon steak is relatively easy you just need a decent non-stick frying pan and a watchful eye

Tuesday 18 May 2010

Apple Crumble - Early 90s style

My passion with cooking, recipes and food all started with a weighing scales and a very dodgy apron. Thinking about as to the when and how I really don’t know but I am guessing it was starting with Pancake Tuesday when you would try your best to eat as many pancakes as you could and of course eventually you were allowed to make your own. This then moved onto a baking obsession as a kid. For me at the time I was either outside playing football or inside baking. 

Sunday 16 May 2010

The Toasted Sandwich

Growing up we always had a toasted sandwich maker on the go whenever we wanted or needed something quick and tasty. My Dad was quite the experimenter when it came to different sandwiches and it was him that first introduced me to the concept of cooking raw egg in a sandwich. As you seal up the sandwich the beauty of it is that you create an envelope of goodness as it cooks everything inside in a sort of steamed pocket.

Friday 14 May 2010

Herb & Pesto Encrusted Fish

 I first discovered this dish many years ago and since then it has become one of my absolute favourites. 

This dish is unbelievably simple...herb/pesto breadcrumbs completely cover your fish and you let it cook in a 200C oven for 12-15 minutes or until breadcrumbs become golden brown....this recipe serves 2 people

Thursday 13 May 2010


A very simple and easy way to make Mexican Guacamole 

Check my tabbed labels and Mexican to see some recipes to use Guacamole with


Half red onion
Small tomato                                          
Juice of 1 lime                                           
Black Pepper                                              
Spoon of Mayonnaise                                      
Spoon of Salsa/Sweet Chilli sauce 

Monday 10 May 2010

Roast Vegetable Lasagne with 3 cheeses

I made this today as I needed to make something veggie so I combined my 2 favourite veggie recipes together to make this very tasty lasagne. Roast vegetables (which I normally serve with pasta and crème fraiche) and the tomato sauce recipe form the basis of this lasagne. Throughout the lasagne there is a sprinkling of 3 different cheeses – Parmesan, Mozzarella & Gouda and is of course topped with a béchamel sauce.

Saturday 8 May 2010

Mozzarella Garlic Bread

Been playing around for quite some years at always making my own garlic bread as it is always so much tastier and cheaper than the ready made options you buy in the 
supermarkets. Also when making the butter you can really play around with it and make it to your own taste. My personal preference is a garlic & herb butter with a sprinkling of garlic salt & black pepper also in the mix.

Tuesday 4 May 2010

Fusilli with Bacon and Cream

The pure beauty of this recipe is that in the time it takes for the kettle to boil and pasta to cook you are ready to combine the cream and serve.

Its perfect if you want something quick and tasty

Avocado, Tomato & Mozzarella Salad

The Italian love-in starts here....just back from a 5 day trip to Rome where we walked the length and breath of the city, ate great food, overdosed on Italian Ice-cream and have come back inspired to try and master as many different Italian recipes I can over the coming weeks.

As you can see from what I brought back with me I think I got every base covered with cookbooks on Bruschetta, Antipasta, Italian breads, BBQing & an unbelievable book on Pasta. Along with Olive Oil, Balsamic, Pesto, Parmasan, Mozzeralla & many types of pasta.

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