Last week I wrote a post about how to cook for family one of my main tips was not to try to do too much. Cooking a starter, main and desert can be a lot of work for people who like me are new to the kitchen. Thankfully recipes like this one are made for entertaining large groups of people.
Bruschetta Al Pomodoro
A couple of weeks ago I was given a copy of Good Housekeeping: Great Baking (the fiancee was worried I wasn’t creating enough cakes, cookies and such) and since then I have been leafing through it’s 600 recipes whenever I get the chance. Again it’s another American cookbook so the conversions are annoying but at least there is a table at the back.
Cinnamon Bun
You want to impress, right? You want the whole process to be stress-free and for you and your guests to enjoy themselves.
I have had a number of disasters with cooking for the in-laws and I thought it might be interesting to talk about what I have learnt, the basic steps to make things easier and less stressful for you, and tastier for everyone else. Here is my guide to cooking for a number of people…
I think this is possibly the first recipe I am going to link to that has absolutely no pretensions of being good for you. It’s just really tasty and makes me think that summer is finally on its way.
Individual Rhubarb Sponge
It’s been a long running tradition that when I have to make dinner just for me, I make Macaroni Cheese. It’s a treat because my fiancee hates cheesy things so when he’s not around I go overboard. However Macaroni Cheese is just a bit on the plain side, it was perfect when I was a kid, but now I am looking for something that vaguely contains a vegetable in my dinner – that’s where the salsa comes in.
I just made some smoothies, the enzymes come from the fruit, which can be an “effective way to assist in treating Sinusitis (sinus inflammation) and inflammation pain”.
Find the more information and recipe here on Healthy. Happy. Life.
The number of times I have made really bad beef stir fry has meant that now I have actually made a really good one I feel the need to post the recipe! However this time I did it a bit differently, and it was worth it.
From now on I think I’ll try to stick to these rules as much as possible, although maybe I’ll try downgrading the cut of beef, the fillet was perfect but really can only afford it for special occasions.
As I mentioned in my last post, I have been experimenting using Coconut Oil as a shortening rather than butter. My first real attempt was to make a very simple change to the Nutella and Bran Cookies I put up a couple of weeks ago.
The result was amazing, and definitely better than my original attempt.
After making the thumbprint cookies a couple of weeks ago, I decided to look into butter substitutes. As I had been shocked at the butter-to-everything-else-ratio. A google search later, and I come up with my next attempt. Coconut Oil.
I like making food with the things I have in the fridge, while it’s nice to have a bunch of recipes where you have to go out and but lots of interesting new ingredients. It’s always good to have a couple of recipes that will work with almost anything.
Green Pepper and Mushroom Frittata
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