Bacon, Brussels Sprouts, Potatoes, Cream, Cheese + Oven = Delicious Dinner
Apparently stemming from Polish cuisine, this recipe turned out a huge success. After 40 minutes of oven time, you will be able to tuck in the browned and bubbling wintery dish that will surely bring you some warmth on cold nights. Continue reading “Cabbage, Bacon and Potato casserole”
Squash is pretty versatile. Oven roasting, a mash, a hearty soup or as part of a risotto? Been there, done that. Using squash as a basis for a pasta sauce? A definite must try!!
Nothing better than a fresh yet indulgent dessert (with some very nice South African dessert wines from Mullineux and Newton Johnson)…
This recipe from the Plenty More cookbook is based on a dish from Danielle Postma, a South African chef who worked with Ottolenghi in the UK.
We took Yotam Ottolenghi’s Plenty More cookbook from the bookshelf and in no time we found several vegetarian recipes to give a try.
I also got George Calombaris’ new cookbook Greek for my birthday. 😀
This risotto hails from Georgia and originally comes from Morgan Murphy’s cookbook “Southern Living Off the Eaten Path: On the Road Again: More Unforgettable Foods and Characters from the South’s Back Roads and Byways” Continue reading “Sweet Corn Risotto”
When the grown ups indulge in culinary experimentation, it’s always a challenge to make something easy and more suitable for the kids. This time they were quite vocal about it and demanded Mac ‘n Cheese! Luckily, I had this version by Marco Pierre White still in my culinary bucket list. Continue reading “Mac ‘n Cheese by Marco Pierre White”