This Week’s Recipe: Spinach and Ricotta Filo Pie — by Jessica on

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Why Spinach and Ricotta Pie? I love a meal that is simple to make, yet when I eat it, tastes a lot more complex. This pie does exactly that....

A Moment to spare... — by Jessica on

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I am conducting a short survey to get a better idea of what you (the reader) looks for when researching recipes and cooking ideas. It will o...

Make your own...Chocolate truffles — by Jessica on

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It is proven that chocolate can cheer you up and this recipe for chocolate and peanut brittle truffles is the sure way to make you and frien...

This Week’s Recipe: Stuffed Capsicum — by Jessica on

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Why Stuffed Capsicum? One of my dad’s favourite meals to make our family when I was younger, this recipe is neither innovative nor unique. I...

Make your own...Quiche Lorraine — by Jessica on

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Savoury custard baked in a pastry shell, the quiche is a French classic that screams simple elegance. An egg and cream custard creates a sat...

This Week’s Recipe: Crumpets — by Jessica on

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Why Crumpets? An Anglo Saxon breakfast invention that – yes – you can make yourself! Crumpets are a favourite weekend breakfast food of mine...

Make your own...Tzatziki — by Jessica on

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Tzatziki is a Greek appetiser that is great on its own or served as an accompaniment to many dishes. Tzatziki is predominantly made with yog...

This Weeks Recipe: Lemon Impossible Pie — by Jessica on

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Why Lemon Impossible Pie? This fantastic dessert shows just why you cant beat a classic. Its unique name comes from ever-simple ingredients ...

Make your own...Chicken Stock — by Jessica on

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One of the first things that I learnt at culinary school is still the one lesson I am most grateful for. The reason being, is that the key t...

This Week’s Recipe: Lemon Risotto with Burnt Almond and Sage Butter. — by Jessica on

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Why Lemon Risotto? Someone wise once told me that when you are feeling down and that the world is against you, don’t focus all your energy o...