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

Oven Baked Sausages and Roasted Vegetables

This is such an easy way to cook your favourite sausages with roasted vegetables all in one baking dish. Onions and a good chicken stock add flavour to the roasted potates and carrots. ┬áThe Italian pork sausages also give flavour to the potatoes and carrots. The pan juices thicken and with the cooked onion slices make a delicious chicken flavoured sauce for the sausages. Served … Continue reading Oven Baked Sausages and Roasted Vegetables

Strawberry, Apple and Rhubarb Crumble Pie

The sharpness of rhubarb and green apples contrasts well with the sweetness of strawberries. This strawberry, apple and rhubarb pie has a spicy crunch of oats and almonds in its crumble topping and is the perfect pie to share for Valentine’s day. Strawberry, Apple and Rhubarb Crumble Pie: Ingredients: Pastry: 1 cup plain flour 1 egg 100 g butter 75g ┬ásugar pinch of salt ( … Continue reading Strawberry, Apple and Rhubarb Crumble Pie