A Sauce for Seafood
Invented by a friend and I while very drunk after a midweek afternoon pool tournament. I somehow had the where-with-all to write it down. I reckon it'd work well with swordfish but I've never tried it.
Baked bean stew!
Recipe by my mums friend. So easy to do and tastes great on toast if you don't fancy a big meal
Kimchi Jun (Kimchi Pancake)
Recipe by:
adine
These Korean-style pancakes are served spicy, not sweet. They're great for getting rid of overly-fermented kimchi!
Duxelle
Minced mushrooms that can be used in a proper Beef Wellington or served as a side dish.
Peanut Butter and Jam French Toast
Recipe by:
oOoOLivOoOo
This is a great recipe that both adults and kids will enjoy. Peanut butter and jam sandwiches are dipped into egg, then pan-fried to perfection. Simple and delicious.
Elderflower Fritters
The elderberry tree - not only do the berries provide us with various drinks and conserves, but the flowers are used to make alcohol (some sambuca and elderberry wine), herbal teas (for colds, fevers and more), refreshing drinks and the following delicious Italian dessert recipe...
Veg and meat platter for a hot stone grill
Recipe by:
supermaman
What's better than having a meal with some friends around a hot stone grill? Not only that, it is super easy for you to host - there's minimal prep and no cooking on your part! Serve with a green salad and all kinds of sauces. Your friends will love it!
Hot stone grill dinner
Recipe by:
etoiledemer
For a meal that will satisfy all your guests and please the most difficult ones, use a hot stone grill with a variety of sauces. Remember to heat the stone at least 20 minutes before dinner, and season the hot stone with salt before starting to grill the meat and fish.
Traditional Pierrade
Recipe by:
Elisabeth
The Pierrade refers to a make of hot stone grill, which is always a safe bet for entertaining. Serve this range of meat, game and poultry sauteed potatoes and a green salad. It is sure to be a lot of fun!
Classic Croque-Monsieur
Recipe by:
Sneakyteaky
A fantastic French toasted sandwich, which is made with Gruyere cheese and ham. Enjoy as is or with a side salad. It's perfect anytime of the day.
Cheddar Cheese Toasties
Recipe by:
sal
There's nothing quite like a delicious melted cheese sandwich. This one is no exception. It's made in a frying pan. The result is a crisp bread exterior and a gooey Cheddar interior.
Chicken, Ham and Cheese Toastie
Recipe by:
Deirdre Dee
This quick and easy snack is perfect to enjoy anytime of the day. Two slices of wholemeal bread are filled with Gruyere, ham and chicken, then pan-fried until golden.
Turkey and Cheddar Toasties
Recipe by:
Mom22GreatKids
A wonderful warm sandwich, which is the perfect snack anytime of the day. Sourdough bread is filled with salsa, spring onions, turkey and Cheddar and then pan-fried in butter.
Turkey Reubens Toastie
Recipe by:
ThnkThn
The classic reubens sandwich with a twist. Rye bread is filled with hot sauce, mayonnaise, Gruyere cheese, sauerkraut and turkey, then pan-fried until golden.
Corned Beef and Cheese Toastie
Recipe by:
LENA219
This is a great snack anytime of the day. Bread is filled with corned beef and cheese, then pan-fried until golden and toasty.
Fruit 'n' Nut Rice Krispies Treats
Recipe by:
JOENAUJOKAS
These bars are a twist on the classic chewy Rice Krispies treats. They have the addition of seeds, nuts, coconut and cranberries. They are packed full of energy. Great for when you're on the go.
Pork and Egg Toastie
Recipe by:
Kevin
A delicious warm sandwich that everyone will love. Warmed luncheon meat, fried egg, pickles, red onion and cheese are sandwiched between two slices of toasted wholemeal bread.
Shiitake Mushroom Sauce
Recipe by:
PINAYCOOK
A simple side dish of shiitake mushrooms, garlic and herbs in a light stock-based sauce. Serve over pork or steak, or simply with plain rice. Also makes a nice toping for a jacket potato.
White wine and fresh herb sauce
This is a quick pan sauce made with white wine, butter and fresh herbs. It's best made after cooking chicken breasts or pork chops in a frying pan. Remove the meat and keep warm, then use the same pan to make the sauce. That way, you get lots of flavour from the brown bits stuck to the pan.