Pork Fillet Schnitzel Oven Baked

Pork fillet, or tenderloin is the most tender cut of pork and makes delicious pork schnitzels. This recipe uses minimal oil by oven baking the schnitzels but if desired you can also pan fry these tender fillet schnitzels. The pork fillet makes a surprising number of fillet escalopes that can be breaded and baked. If you don’t need them all, the pre-prepared fillets can also … Continue reading Pork Fillet Schnitzel Oven Baked

Veal and Sage Saltimbocca Rolls

In Italy, Saltimbocca is a dish that is traditionally made of the tenderest young veal with sage and prosciutto between two escalopes held together with tootpicks and cooked flat. It is also often made into “little birds” by rolling up each escalope that is covered in the best proscuitto and fresh sage leaves. These are cooked in a delicious sauce of dry white wine and … Continue reading Veal and Sage Saltimbocca Rolls

Mario’s Teryaki Salmon and Spinach

Mario has shared his delicious and easy to prepare Teryaki salmon with pan fried spinach and rice. He also shares his super simple recipe for homemade Teryaki sauce that is so easy to prepare ahead and used to make this dish. What a great quick meal for that weekend lunch or anytime. Mario’s Teryaki Salmon Ingredients: Salmon fillets, scaled, boned, cut in strips 20-30mm long, … Continue reading Mario’s Teryaki Salmon and Spinach

Mario’s Multipurpose Mushroom Sauce

Mario kindly shared his delicious and versatile mushroom sauce that is perfect on risotto, with pasta or polenta and a great accompaniment for any meat dish. It is easy to make and can even be made ahead for later use. You can a mixture of fresh mushrooms of your choice and the rehydrated dried porcini mushrooms give a depth of flavour to the sauce. Tasty, … Continue reading Mario’s Multipurpose Mushroom Sauce

Rizogalo or Traditional Greek Rice Pudding

Rizogalo is a traditional Greek rice pudding that is easy to make and so delicious, blending the flavours of orange and vanilla and the fragrance of with cinnamon. It will take a little of your time stirring but will reward your effort with a delicious desert that can be served hot or cold. You can also add some sultanas, though that is optional. It also … Continue reading Rizogalo or Traditional Greek Rice Pudding

Lucia’s Rich Mushroom Risotto

The mushroom sauce that is the base for Lucia’s risotto is flavourful and rich, with herbs and vegetables and gives her risotto a great flavour and depth. Risotto is a classic Italian dish and cooked with the mushroom sauce until it is al dente and creamy makes a delicious and filling meal. (The sauce is so good it could aalso be an accompaniment for meat … Continue reading Lucia’s Rich Mushroom Risotto

Pasta with Potato Sauce, Sausage and Chard

Pasta and potatoes may seem an unusual combination but you will be surprised at how delicious this humble Italian dish really is. It has its origins in Neopolitan peasant cuisine that made use of leftover pasta and vegetables so that nothing was wasted. The Italians have always been creative and this dish is a sustainable way to use up leftover mixed pasta and with potatoes … Continue reading Pasta with Potato Sauce, Sausage and Chard

Roast Chicken with Fresh Herb Stuffing

Recently I bought a George Foreman Contact roaster, pre-owned but new and not used. It worked exceptionally well to cook a moist roast chicken easily and with no mess. This recipe uses a bread and herb stuffing to give the chicken flavour. Freshly picked herbs from the garden, sage, rosemary, parsley, celery and onion along with some dry seasonings make up the stuffing. The result … Continue reading Roast Chicken with Fresh Herb Stuffing