Classic Stuffed Mushrooms

Classic Stuffed Mushrooms

Stuffed mushrooms should be in every home cook’s repertoire. They’re easy to make, they’re great for parties, and the variations are endless. Just regular button mushrooms, or the brown creminis, are perfect for stuffing. You can get as creative as you like with the filling, just look at the ideas from other food bloggers that […]

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Quick and Easy Artichoke Dip

Quick and Easy Artichoke Dip

Have canned artichokes, mayonnaise, and Parm? That’s all you need for this quick and easy artichoke dip. Add some salt and pepper if you want. Ingredients 2 14-ounce cans of artichokes, drained (water-packed, not oil!) 8-ounces Parmesan cheese, freshly grated (about 2 cups) 1 cup of mayonaise Salt and pepper 1 Coarsely chop the drained artichokes. […]

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Parsnip croquettes

Parsnip croquettes

350g parsnips, peeled and left whole Parsnip par-snip The fact that the parsnip is a member of the carrot family comes as no surprise – it looks just… 2 tsp olive oil Olive oil ol-iv oyl Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s… 25g unsalted butter 2 […]

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Nettle spanakopita

Nettle spanakopita Barney Desmazery

150g nettle leaves 100g butter, 25g solid, 75g melted Butter butt-err Butter is made when lactic-acid producing bacteria are added to cream and churned to make an… 200g feta, crumbled Feta feh-tah A creamy soft white cheese with an ancient history – nomadic tribes who needed to preserve the… 50g parmesan, finely grated Parmesan parm-ee-zan […]

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Ploughman’s scones

Ploughman’s scones Cassie Best

juice ½ lemon Lemon le-mon Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits… 1 small eating apple (a Braeburn is nice) Apple ap-pel Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are… 12 tsp of your favourite chutney […]

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