Recipes

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Potato FrittataFrittata is one of my favourite dishes to whip up for brunch whenever I have a crowd to feed. This Italian dish is similar to a quiche without the crust or to a very elaborate omelette. This particular recipe is one I tend to make often however there are endless delicious variations to making a frittata, you can just about add in whatever ingredients you fancy or have readily available to you in your kitchen. A few ingredients I like to mix in are shallots, asparagus, parmesan, mozzarella(or any cheese) ...which all work interchangeably with this versatile dish, but please don't forget the potatoes.
Lamb Tagine

I love any dish with lamb and not surprisingly this delicious slow cooked lamb tagine happens to be one of my favourites. The lamb is cooked at 170C in the oven for almost 3 hours until fork tender and falling apart with a rich velvety sauce that is packed with lovely eastern spices like cumin, turmeric, fennel and saffron, all adding heaps of flavour to this dish.

Italian meatballs

Juicy homemade Italian meatballs with a wonderfully rich and flavouful tomato sauce. This is my go to recipe as it yields the juiciest and most tender meatballs and pairs perfectly with the Italian sauce which i like to simmer for up to 45 minutes to one hour until thickened and incredibly delicious.

Rum & raisin ice creamThis old fashioned rum and raisin ice cream does take a while to make but is certainly worth the effort. The raisins are best left overnight in a third a cup of dark rum to plump up fully and absorb all the rum. You can use any kind of rum your have handy, I have made this recipe both with dark rum and golden rum and the results are both great. If you really like raisin and rum you can ajdust the recipe to 1/2 a cup of raisins and 1/2 a cup rum, I prefer just a third a cup as it becomes a bit too raisiny for me.
Potato Purée

Easy creamy potato puree with just a few simple ingredients yet full of flavour. This recipe is smooth and velvety with heaps of butter and fresh milk and cream stirred in.

Guinness Soda Loaf

Here's a sweet, salty and malty Irish soda bread recipe that requires absolutely no kneading and no yeast needed so no waiting on the dough to rise. This is my granny's recipe and one I know by heart. I love to slatter this soda bread with my homemade butter and heaps of sweet strawberry jam!

Tarragon chicken

Classic french tarragon chicken with a rich creamy tarragon and white wine sauce. Tarragon is one of my favourite herbs to cook with especially when cooking with sauces or chicken dishes, it has a lovely subtle anise like flavour that elevates the dish entirely and is filled with heaps of vitamins and minerals.  

Blueberry buttermilk muffinsIf you don't want to see your left over buttermilk go to waste then this blueberry muffin recipe is the perfect recipe.
Homemade ButterThe process of making homemade butter is so satisfying and magical, tastes absolutely divine and heaps better than store brought butter as well as fresh and made with just one ingredient. You simply whip cream until stiff peaks form then the butter separates from the buttermilk and you have both golden butter and buttermilk in just minutes. You can experiment with adding herbs and spices to your butter if you wish, chives, parsley, honey, baked garlic and chilli are all additions I use that taste delicious mixed into your homemade butter.
Strawberry ice cream with strawberry sauceHomemade creamy strawberry ice cream with an incredibly delicious rich homemade strawberry sauce. This ice cream is so easy to make with just a few simple ingredients, simply infuse the strawberries in sugar to release the juices then add all to an ice cream machine! If you don't have an ice cream machine you can simply whip the cream then combine the ingredients together and transfer to an airtight container then leave to harden in the freezer for 6 hours or overnight.
Beef BourgignonThis traditional classic french beef bourguignon stew is the most comforting and moreish stew you can make. The beef slow cooks in the oven for two and a half hours in a red wine and beef broth with carrots, pearl onions and button mushrooms until very tender and juicy. Very satisfying and incredibly tasty!
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