Kitchen Diaries Challenge 2013

Do you ever have something to eat where you think "I could go on eating this until I burst?".  Well, these wonderful meatballs wer...

Ah, trifle!  For me the single most important rule of a trifle is - NO JELLY!  Yuk.  But everything else, well, what can one say about Madei...

Or Stracotto di Manzo, to give it the full Italian glory.  This is never going to win prizes for looks, but it tastes wonderful, and leftove...

photo courtesy of Nigel Slater/Jonathan Lovekin We have an abundance - perhaps a superabundance - of asparagus in the house, after Hubby ...

OK, it's not easy to make minced pork look sexy, but believe me, these little mouthfuls taste scrummy!  This was a blend of two recipes ...

A pie stands or falls (literally) on its pastry crust, and this, if I may say so, is a very good one.  Actually, it is a Nigel Slater recipe...

Sorry for the news black-out, folks, I have been enjoying myself in sunny Dorset for a week, making the most of the local seafood restaurant...

Inspired by a recipe from the wonderful Mark Hix, this is a simple, yet full-on flavoured dish for a quick supper.  You saute a sliced onion...

Okay, so you could make this sauce by gently simmering onions, garlic, tomatoes and mascarpone until smooth and tender - or you could go to...

picture courtesy of www.bbcgoodfood.com Could dinner have been any yummier or simpler?  I found this on the BBC Good Food site, which is ...

ANOTHER cake sale at work tomorrow, so I knocked up a batch of these in no time at all - we pinched 2 to take on a picnic in the lovely spri...

This is adapted from a recipe in Raymond Blanc's new book 'Kitchen Secrets' - a treasure trove of (mostly) accessible recipes fr...

English strawberries are in the shops now - I worry about the environmental impact of all that heated polytunnel growing, and then - hypocri...

This is a variation on an old favourite from earlier in the blog, Asparagus Crepes.  We have an abundance of milk in the house, so pancakes ...

Another simple veggie supper - slice some asparagus on the diagonal, add to the pot of pasta 3 or 4 minutes before the end of cooking is up,...

I love Parma Ham - you get a salty savoury hit without too much meat, and it worked perfectly in tonight's quick pasta supper.  For 2 pe...

Simple!  Boil some trimmed asparagus spears until almost tender.  Cool in cold water and drain.  Wrap slices of ham around each spear, drizz...

This is a pretty full-on Italian aperitivo , and pretty delicious too.  It consists of 2 parts gin, stirred with one part each of Campari an...