Another guest post. This one is from Andy, who I met at work. Sadly, he has moved on to pastures new, but he is a thoroughly lovely chap, and fellow foodie. This recipe was taken from a 1930s cookbook, and is best served with freshly baked crusty bread.
I got a new toy today – a Pyrex Enamel Coated Casserole dish. Now, I realise that casseroles are probably more than a winter dish but despite this being spring, the weather has been decidedly wintery lately, so I had the perfect excuse to try it out. The following dish is basically a French Onion…
So you are all enjoying the snow, right? When you have finished building snowmen, there is nothing better to warm the belly than a big plateful of stew. OK, so I haven’t been making snowmen this weekend, but the one I made last week is still standing 🙂 Before you dive into the recipe, I…
I am not really a fan of anything with a spicy (chilli) heat to it, but I do like things with a lot of flavour, and the following recipe does not disappoint! Even the large quantity of paprika in this traditional Hungarian dish has its punch toned down by a lovely creamy dollop of sour…
Maine shrimp isn’t readily available in downtown Nottingham, so I had to make this with Atlantic prawns. So technically, I suppose it isn’t a Maine Shrimp Casserole, but the recipe is from Maine. Does that count? Maine shrimp are usually caught in the Spring, and unlike the more familiar grey, they are a rosy pink-red…
The weather has taken a colder turn again this week, and the ground has been covered in frost all day. What better way is there to finish the day than a nice warming stew. This chicken stew is made extra special by the addition of warming cumin, that adds a mouthwatering fragrance to the dish….
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