Chicken, bacon and spinach risotto with porcini mushrooms and white truffle recipe
Sometimes we pick up great bargains at Tesco. These are not in the CFC (Condemned Food Counter- our fun name for the soon to be out of date/ reduced item shelf) rather in baskets or on the shelves. These are deluxe items that are just not selling in our branch. A few months ago we discovered the wonder of Tesco Finest Tellicherry peppercorns. These were reduced to half price and were a real revelation. Luckily I bought two packs and when these run out I will be searching for them on line. Normal peppercorns are a feint whisper compared to...
read moreDelicious cod and creamy spinach pie recipe
I decided to try a different sort of fish pie. One that was easy on the fish but tasty enough to satisfy. My mum is addicted to Waitrose Spinach Mornay. If I incorporated spinach in a creamy sauce, our 325g of cod and the last two guinea fowl eggs of the season, I might be able to create something that would delight my mum and a weary Danny home late from Wales. We have given up our Friday night steaksas part of our new mini challenge hatched by a comment from S.O.L. regarding saving money. “It is becoming a game. How little can I get...
read moreIndulgent treats: Prawns, spinach and crème fraîche linguine
A couple of years ago we became addicted to Tessa Kiros’ recipe for linguine with prawns and asparagus. Delicious and almost worth crawling the five miles to Newmarket to buy the ingredients. Tonight we decided to eat Clare’s scrumptious quick spinach and prawn gnocchi recipe and then I spotted that we had some linguine in the larder. “Let’s try Clare’s recipe but use the linguine rather than buy gnocchi.” Linguine is the perfect pasta for soaking up a sauce. Danny has a horror of what he describes as...
read moreSpinach
I bet spinach producers were involved in the invention of Popeye. Perhaps the animator was a son of a spinach farmer or scion of a canned vegetable family. Children watching the cartoons in cinemas probably bayed for tinned spinach when they got home. Sales must have soared. I can vaguely remember tinned spinach as a child before the advent of those dinky little frozen nuggets. The tinned stuff was pretty vile but I didn’t hold my nose and chomp. Although I envied the strength of Popeye I didn’t want to end up looking like his...
read moreIndulgent spinach, bacon, cheese and potato frittata recipe
Frittata. The word used to freeze me to the core. It meant nasty, yellow rubbery slabs. Now the suggestion is welcomed with open arms since we were introduced to Anna’s brilliant potato frittata. We’ve guzzled them every week since then. A great way of using up a glut of eggs as well as being true instant comfort food. If you are prepared, a tasty frittata will be on the table in 20 minutes. (If Someone Else lays the table, polishes the glasses, prepares the salad and opens the wine). Last week I was determined to use up the last...
read moreAnna’s half remembered wonderful spinach and courgette Tian recipe
I tend to work a 10 to 6 day. One of the hardest things about decorating is working in a house where children eat at six. Just as I am beginning to feel a bit tired and peckish, delicious wafts drift out of the kitchen from 5 o’clock onwards. By the time I am leaving it is hard not to grab a plate and join the queue. Anna’s head appeared over the balustrade one evening “I’ve bought you a tasting plate of Tian.” Within seconds I was wolfing it down. Heavenly, delicate and tasty. I tried to memorise the ingredients,...
read moreA quiche in tart’s clothing. Tasty Spinach and Cornish Yarg Tart recipe
“I do hope this quiche is tasty,” I carelesly remarked as we sat down for lunch. Danny was just about to sample my concoction and paused fork in air. “You said it was a tart.” “Well, yes. It is a tart.” I had slipped up. Danny won’t eat quiche, but he’ll wolf down tart. “Isn’t a quiche supposed to be bland?” “Of course not. People wouldn’t eat them if they were bland.” “Well most men don’t eat them. This is definitely a tart.” He cut himself...
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