If you ever find yourself throwing away the bones, skin and remains of a roast chicken, roast chicken thighs or wings, stop! Approximately one hour separates you from that moment and a delicious chicken broth that will feel like a warm hug.
Throw those bones, skin and chicken debris in a pan with a few vegetables and olive oil, add water and small pasta, let the heat do its magic and you will be suitably rewarded. It really is that easy.
White sangria is a bit of a paradox, because the word ‘sangria’ comes from the word ‘sangre’ meaning blood in Spanish, to refer to its red colour as it is usually made with red wine. But white sangria is a lovely thing, especially when the weather is warmer and it accompanies seafood dishes perfectly. Or served at a BBQ. Or just because. It now features as prominently in our lives from May to October as Pimms and lemonade with strawberries and cucumber.
I am crazy about pulled pork. There is something about soft, succulent, smoky, sweet shredded pork flesh that I cannot resist. When I had an Aga with a simmering oven (ideal for slow cooking), I thought that was the perfect reason to make it. I have since made this a few times in a conventional oven and that’s the recipe I post here.
It’s been way too long since I posted on this blog as the usually hectic family life and busy work have taken over. But at least I come back with something D-E-L-I-C-I-O-U-S. Honest. So I hope you can forgive me.
Homemade pizza is great. Super-easy homemade pizza is even better! I know making pizza dough can be fun and it feels great to make pizzas from scratch (and if you have a bread-making machine you can have it kneading the dough for you). However, if you want the simplest of pizza bases and want it quick, try using bagels.
This is an essential recipe to have. Tomato sauce can be used in an infinity of dishes from pasta sauces (on its own or with other ingredients, like cream), meatballs, pizza, roasted or braised meats, stews and even fish dishes. This one is really easy and can be frozen. That means that you can make a batch and divide into individual portions for freezing and use as you need it.
Green eggs (called ‘green’ because of the parsley) was something I used to eat all the time as a child. They are strangely addictive and if you think 3 eggs per person (what you find within a man-sized omelette) is a lot, think again. That’s 6 halves per person and I unashamedly admit that is a normal portion of green eggs for me.
In my daily commute, I eat a lot of shop-bought pots of yoghurt with a fruit compote at the bottom and a textured granola of some sort on top. I tend to do that on days I am avoiding a heavy load of carbs, like bread or toast, in the morning. They are usually ok, but never quite make to the ‘delicious’ standard. So I decided to play with some ingredients to make my own version at home and I am really pleased with the result. It is definitely worth a post and I encourage you to try it. As with most of the recipes I post here it was really easy to make and it put a smile on my face when I ate it. Even though it is nearly ‘carb-free’ (or at least bread-free), it is indulgent enough and a really nice way to start to your day. Or you can have it as a dessert, albeit of the healthier kind. Also, don’t restrict yourself to the nuts, seeds or fruit I used here, there are endless combinations and possibilities.
This tortilla is based on a Nigella Lawson recipe from the book Nigella Express. As always, Nigella has managed to come up with something incredibly delicious and make it really easy.
I used to live with a Spanish girl when I came to England and she taught me to make the ‘perfect’ tortilla, but I have to say that version is hard work (though very good). I wanted something simpler that would satisfy my urgent Saturday afternoon tortilla craving and I turned to one of my safest cookbooks for inspiration on how to do something yummy quickly. But as it was the weekend I had plenty of time to add a few steps and ingredients and make my own version of Nigella’s express Spanish omelette.
Soups are my thing. I grew up with a bowl of soup at the start of every meal (lunch and dinner). I love eating them, I feel comfortable making them and I am always swapping ingredients around. That is what I did to get to the best carrot soup I have cooked so far. This soup is like velvet and tastes fantastic. And it’s a soup for all occasions, casual or fancy. The cheesy croutons are a little luxury that give it a bit of interest. Alternatively, a little swirl of cream should also impress your guests if you are not in the mood to make croutons (although these are really easy!). Or just have it on its own, believe me it is still a treat.