When I make Baba Ganoush (roasted aubergine dip), I always use the recipe from French chef Franck Dangereux – of The Foodbarn in Noordhoek, South-Africa – as a basis.
Read More
When I make Baba Ganoush (roasted aubergine dip), I always use the recipe from French chef Franck Dangereux – of The Foodbarn in Noordhoek, South-Africa – as a basis.
Read MoreThis dish from the Plenty More cookbook is a variation on “Baked Ziti“, the classic Italian-American oven dish.
Read MoreI had a package of fresh chorizo sausages in the fridge. Using them for a delicious bowl of chili seemed a pretty good idea to me!
Read MoreWhatever you call this one, a Tian Provençal, ratatouille or a confit byaldi, they are all very nice varieties of delicious Mediterranean casseroles!
Read MoreThis one was based on an Argentinian inspired burger recipe I found over at seriouseats.com.
Read MoreI was looking for a ragu bolognese in Tom Kerridge’s cookbook Best Ever Dishes and found this very interesting lasagna recipe.
Read MoreServed with mashed potatoes and minted peas and mushrooms. A rather British supper.
Read MoreAnother soup from the “River Cottage Veg” cookbook by Hugh Fearnley-Whittingstall
Read MoreLast week was about revisiting some of our favorite recipes.
Read MoreA classic American-Italian dish.
Read MoreI came across the recipe for these “Marvellous Meatballs” over at Sweet and Savory Bite a couple of months ago.
Read MoreMelanzane Alla Parmigiana is definitely in my top 3 of Italian dishes: perfect comfort food. However, it’s a deceivingly simple recipe that is hard to nail.
Read MoreIt was Meatball Week over at seriouseats.com, and they had this recipe for an incredibly meaty and cheesy – and therefore likely very unhealthy – lasagna.
Read More