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    78 Recipes

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    4 Reviews |  By robd16

    This is sure to satisfy all your cravings for Chinese food, it's a great recipe. Be brave with the ginger, it mellows out as it cooks and is helped along by the sweetness of the dish. The cashew nuts are optional but I am yet to make it without them as I love their crunchy texture and creamy taste. Be sure to serve it with plenty of white fluffy rice. Quicker than waiting for takeout. UPDATE - I HAVE DECREASED THE AMOUNT OF WATER USED IN THE SAUCE FROM 1/2PT TO 1/4 PINT BUT I FIND IT DOES TEND TO GET A BIT TOO THICK AND NEEDS A DROP OR 2 MORE. USE YOUR SENSES, IF YOU THINK IT NEEDS IT THEN ADD IT! ADDING FROZEN VEGGIES WILL WATER THE SAUCE DOWN CONSIDERABLY. THIS PARTICULAR RECIPE DOES NOT ADHERE MUCH TO TWEAKING AND I SUGGEST YOU TRY IT AS STATED BELOW FIRST. THANK YOU

    Recipe #401060

    2 Reviews |  By robd16

    This fresh salsa is great served with dips and chips and is well worth the effort of all that chopping. It is also fat free, very good for you and really tasty!

    Recipe #401039

    1 Reviews |  By robd16

    It always makes me laugh when I hear people saying Jalapeño with 'J' and not a 'H' sound. It reminds me of days gone by when I used to say it! Whatever the case these are just gorgeous, the heat of the Jalapeno cooled by the cheese against the foil of the crisp tortilla is just perfect

    Recipe #400922

    2 Reviews |  By robd16

    Crispy on the outside, soft and melting on the inside, these delicious snacks are a great alternative to regular chips or fries or served on their own perhaps with a tomato relish to accompany them. You can use any cup or mug to measure the ingredients, adjust salt accordingly

    Recipe #400801

    This was one of my favourite meals when I was a kid and I still love it now. Really comforting and satisfying traditional British food. I've tried other versions but this 1 with the carrots is my favourite. Serve with boiled cabbage or peas and plenty of gravy. Can also be made with lamb mince Yum! The recipe given is for shepherds pie. For cottage pie, add a sprinkling of grated cheese over the top before baking. For cumberland pie, add a sprinkling of breadcrumbs on top before adding the cheese but personally, I don't think it needs either of these. I'm a shepherds man through and through!

    Recipe #400669

    1 Reviews |  By robd16

    This is a Jamie Oliver's idea so I can't take credit for it, as much as I'd like to. Don't be put off by the anchovies in the butter, it doesn't taste fishy and you can't detect them at all. In fact, you can't really detect the rosemary or garlic much either for that matter. They act more like a seasoning as opposed to a flavouring and I promise you this is seriously the best cabbage you'll ever eat! Cook the cabbage as described and adapt the recipe to make as much or as little of the butter as you like, the rest can be stored in the freezer for those 'gotta have my cabbage' moments. Ha ha, you say that now. . . .

    Recipe #400587

    1 Reviews |  By robd16

    When made properly this is melt in the mouth magic. So good I've even eaten it cold spread on bread! The beef stock must be of really good quality (the little sachets of jellified ones are best) and the onions will need to be treated with your loving time. That's the secret to a good French onion soup, the long slow cooking of the onions which eventually reduce down to almost nothing so don't be alarmed at the amount used, although it is sure to induce a good cry. If you're going to make this, do it properly, you must have Gruyère cheese and crusty French bread. For this there are no substitutes. Follow the rules and you'll achieve pure alchemy

    Recipe #400518

    A really tasty marinade that's quick to prepare and provides the base to an easy meal. When cooked, the chicken will be sticky and tangy. Serve with steamed rice and stir fried pak choy for a complete meal. Enough to cover about 8 pieces of chicken

    Recipe #400507

    1 Reviews |  By robd16

    Another wonderful recipe from Sophie Grigson. This beautiful dish does require some effort. When fresh asparagus is in season this is an absolute joy. You must make your own bechamel sauce otherwise there is no point. If you really want to impress somebody then this is the dish to make. . . .

    Recipe #400417

    Serve as part of an American breakfast or just enjoy on a buttered crumpet or piece of toast. The salty bacon and the sweet maple syrup together are a dream come true. Its also incredibly simple. There is no substitute however for the maple syrup in this recipe, if you haven't got any then make something else!

    Recipe #400403

    Another Dixie meal that combines sweet and savoury elements, who would have thought that banana and chicken would work so well together. Everything originally would have been deep fried in batter but I prefer this slightly lighter version. The sweetcorn fritters are a must and can be made whilst the chicken is cooking in no time. I'm not sure if this recipe comes from the state of Maryland, USA but to be honest I don't really care! Satisfying to the very last mouthful. mmmm!

    Recipe #400396

    This is quick, easy, healthy and cheap to make and is sure to sooth on a cold winters night. Serve with lots of pickled beetroot or red cabbage. Traditionally made with leftover meat from a sunday roast, Scouse is a traditional regional stew from Liverpool, UK. I think this is every bit as satisfying as the full version and tastes even better the next day

    Recipe #400395

    Another great recipe which is easy on the palette, great on a baked potato or served over white rice, kids and adults alike with adore this

    Recipe #400394

    Made for cold weather, this hearty warming soup hits all the right spots. The lime, mint and Greek yoghurt are essentials and compliment the earthy flavours of the garlic, cinnamon. ginger lentils and sweet potatoes perfectly. I've adapted this recipe from Sophie Grigson's vegetable book. Pure bliss in a bowl. . .

    Recipe #400383

    This traditional Italian dish is originally made with veal. Turkey is the next best thing and this actually tastes and looks quite fancy. You can make everything ahead of time but ONLY assemble at the last minute. Its just great to serve at buffets, you'd never imagine a can of tuna could be transformed to such heights! Serve with lots of salad and tomatoes and some cold new potatoes. The fresh herbs in the broth are essential as are the capers and the anchovies in the sauce (which you wont really taste) Great stuff!

    Recipe #400381

    1 Reviews |  By robd16

    This is old fashioned British school dinner food at its best. If this doesn't take you back to childhood then I don't know what will. No running in the corridors!

    Recipe #400350

    Just go for it, its lovely and mellow and really really soft

    Recipe #400345

    3 Reviews |  By robd16

    To the untrained eye this doesn't look much cop but it's such a good dish you just gotta try it! The jalapeños are essential as is the sour cream and guacamole. I've given the beef version below but I also like using shredded chicken, onions and garlic, with black pepper and cayenne instead of the chilli con carne. A complete meal in itself and damn fine one at that.

    Recipe #400328

    When you're in the mood for something loving with a tropical feel, this does the trick every time! Try to use Jamaican chilli sauce that's made with scotch bonnet or habaneiro peppers. The result is a mild creamy stew with the subtle heat of the chilli just about coming through. You could use a different type of chilli sauce but it wont have the same flavour or special heat that the scotch bonnet provides A delightful alternative soothing way to serve plain white fish. Just wonderful!

    Recipe #400304

    Wait! I know this sounds bizzare but you must trust me when I say that this tastes wonderful! Think about it like this, we put sugar on our cornflakes and we eat sweet popcorn and this is really just one step past that. Once you get over the idea, you'll be glad you made this I promise. The natural starch in the corn thickens the custard naturally, the same way as processed corn starch does. A unique Brazilian recipe that is Lovely lovely lovely!

    Recipe #400293

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