Tomato Baked Feta

Feta's not just for salads you know. I enjoyed something similar to this tomato baked feta while in Greece a few years ago; I needed to try and make it at home. I have previously posted about some Greek inspired feta and tomato spaghetti (which is delicious by the way) and the key to both of those dishes is using the best tomatoes and feta you can get your hands on. In this case it's also about baking the tomatoes perfectly; not too hot so that they Read more

Ultimate Chicken Enchiladas

We were about halfway through this meal when the OH turned to me and said, “This is the best dinner we’ve ever cooked”. High praise indeed. Although I once baked a whole cabbage and anything would be an improvement on that. Chicken enchiladas always remind me of my University days. My friend Kathryn and I would convince ourselves we could definitely eat four people’s worth of enchiladas. We’d cook it all up and be full after just half of Read more

Lentil and Black Bean Chilli – Feed 4 for £6

I’ve never much been a fan of chilli cone carne; I’ll eat it but usually it’s a bit harsh and acidic for me because of the tinned tomatoes and I’m not that keen on kidney beans. However, I love the principal of it; plenty of chilli, spice and flavour and I’ve been working on my own version for a while. I think I’ve cracked it. My Lentil and Black Bean Chilli has all the same flavour but none of the meat; I promise, you won't miss the minced Read more

Feed 4 for £6: Greek Salad, Hummus and Pitta Bread

I don't know about you but I find it difficult to know what to cook when it's hot. I don't want to be hanging around the oven or hob making unnecessary heat but I also don't want to eat cold food all the time. The worst thing about it is having to do the washing up (no dishwasher in my house!) when all you really want to do is sit outside. I think this meal of Greek salad, hummus and pitta bread is a great compromise; there isn't too much clearing Read more

Spring Carrots with Crème Fraîche and Herbs

Carrots seem to be in my fridge no matter what time of year it is. Earlier in the year and around this time they are skinny spring carrots bought or delivered with their huge green fronds still attached. In the autumn and winter months they are the sturdier, larger carrots which are essential for roasting, stewing and making into a hot soup. I do sometimes find myself at a loss for what to do with spring carrots; other than nibbling on them as they Read more

Quick Cheat Risotto and Roasted Vegetables

Apparently I have become a magnet for books and other similar reading materials. Old and new, modern and traditional, there is not a manuscript that passes me by without a glance or sometimes a purchase. Because of this new exponential accumulation I needed to reorganise and rearrange my boudoir in preparation for a charming new bookcase I had clapped my eyes upon. I wrestled with the idea of what to have for dinner and I knew this rearrangement would Read more