Smoked Almond Pesto and Jamon Penne

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pasta

Why hello, do take a seat. Stay a while, enjoy yourself.

I’d like to take the time to enjoy things more, I find that we all tend to rush and run about way too much. I’ll admit, there is always a huge amount of things to get done and so little time, so why not take the time on things you enjoy to really make it worth it?

Like spending time with the family or even catching up on your favourite TV show, whatever makes you happy you should try to do more of it. Quick and easy dinners make spending time on more important things easier, and I have quite a lovely one for you here!

The amount of time this dish takes to whip up is as long as the pasta takes to cook. The penne I had took 11-15mins.

The key here is fresh quality ingredients. Beautiful delicate 12 month cured Jamon Serrano from Spain is a perfect fit for this as the flavour explodes when cooked quickly with the vegetables and coated in the gorgeous easy pesto.

jamham2

 

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Cook With Jamie: Honeycomb Cannelloni

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So a lot has happened since my last real post. I’ve been cooking a lot actually, unfortunately I went through a couple of weeks with the camera battery dead flat and remembering too late so I missed a few meals. I’ve resigned from my job, to move on to a new one which has all the ticks in the right boxes including greener grass. My last day at my old work is this Friday, so stress levels are a tad high! I’ve found the best cure is chocolate! lol.

Chocolate aside though, I’ve been cooking a lot from Jamie Oliver’s cookbook.

As the weeks go on I feel a bit more daring with the recipes from Jamie Oliver’s Cook With Jamie book. The image of this dish in his book is gorgeous, which is about the only scary thing about it! It’s such an easy recipe (easier if you actually stick to it and not do your own thing as I do) and it taste delicious!

I’ll be honest though…if I made it again I would omit the creme freiche and most of the anchovies, being that my partner and I are rather sensitive to dairy we prefer non-creamy dishes and the anchovies…well…I’ll be dead honest with you. I don’t really like the taste of them. I know, I know, I know its blasphemy! But in my defence I do add them to tomato dishes and other dishes to enhance the flavour…I just don’t like it when its a strong taste of it.

And as you may have noticed from the photos my dish has beef mince in it. Jamie Oliver’s recipe does not. His is actually a vegetarian dish which includes mushroom.

I’m a meat person. Its very very rare that I’ll cook something for dinner without any sort of meat or fish, I think its something that’s been drilled into me as a child.

Meat and veg, meat and veg, meat and veg.

There’s no mushrooms in mine either, the boy doesn’t like the texture of mushrooms and I like him to enjoy the food I cook for him so ergo no mushrooms!

I promise, other then that I followed the recipe. Do you have trouble following recipes to the tee as well?

I think Jamie Oliver would understand my changes, he seems to be one that believes in throwing in what you want and cooking from the heart.

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Okonomiyaki

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Okonomiyaki. Just saying the word makes me smile.
Known as a “Japanese pizza or pancake” its my favourite dish to whip up quickly on a weekday for dinner.
A layer of crunchy cabbage cooked in a light batter, topped with bacon, shallots and Chinese sausage. Smothered in Bulldog sauce and a little bit of Kewpie mayo. Yummo!

Oh and can’t forget the fried shallots! Sprinkle them everywhere!!

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Salt & Pepper Flathead and Homemade Chips

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Crispy salt & pepper crumbed flathead pieces with crunchy hand cut deep-fried potato chips.
With a dessert of silky smooth Blood Orange Creme Brulee.
That was my vision for dinner last Friday.

When it comes to cooking I go at it like a bull in a china shop. Head down, running around doing a million things at once – and a high chance of breaking something. Plus side to the night, I didn’t break anything!

A couple of pointers I’d like to give those that try to fit too much in a tiny bit of time like I do:
Crumb all your fish before you start cooking.
Wait for the brulee to actually finish cooking before you get started on the main meal.
Cut and prepare your potatoes before you start cooking too.1

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