Archive For: casual midweek dinner

cous cous salad with roasted baby carrots

cous cous salad with roasted baby carrots

A North African staple adapted to be a light and tasty lunch or a perfect side dish for lamb or chicken. ingredients 1 ½ cups cous cous 500ml chicken stock, hot 1 tbsp butter A bunch of baby carrots, washed, cleaned and tops removed 1 tbsp honey 2 tbsp currants ½ cup of orange, juice ... Read More
chicken and leek pie

chicken and leek pie

a classic pie combination that is easy to prepare and quick to disappear ingredients 2 leeks, sliced 2 celery sticks, sliced 800g chicken thigh fillets, cut in 2-3cm pieces ½ cup white wine 1 ½ cups chicken stock 2 tbsp plain flour 2 tbsp greek yoghurt 5 sprigs thyme leaves 1 sheet of frozen puff pastry ... Read More
beef stroganoff

beef stroganoff

A much lighter version of the Russian staple; this Stroganoff is light and tasty. ingredients  2 sirloin steaks, sliced and with the fat removed 400g Swiss brown mushrooms, peeled and sliced 1 Spanish onion, sliced 200g Greek yogurt 50ml brandy 2 tsp paprika ½ bunch parsley, chopped Baby spinach S&P instructions Heat a large frying ... Read More
fish pie

fish pie

ingredients 500g flathead fillets, cut into chunks 200g prawn meat, cut in thirds 1 cup frozen peas, thawed 1 lemon, zest only ½ bunch parsley, chopped 2 tbsp flour 100g butter 500ml milk Mashed potatoes 5 potatoes, peeled and quartered 1tbsp butter 100ml milk S&P instructions Preheat the oven to 180 degrees. Place the potatoes ... Read More
grilled peach and prosciutto salad

grilled peach and prosciutto salad

Prosciutto, figs and cheese are a winning combo. You could also use gorgonzola or parmigiano reggiano in this salad instead of the buffala mozzarella. ingredients 4 handfuls of rocket 6 slices prosciutto 3 peaches, halved and peeled 200g buffala mozzarella, torn 5 basil leaves, torn extra virgin olive oil instructions Heat a griddle or flat ... Read More