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fresh mint | Pigeon Cottage Kitchen
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Recipes, cookery tips and food chatter from the heart of Suffolk. Reviews – eating out. Tag Archives: fresh mint. July 31, 2015. In the summer heat, traditional coleslaw with mayonnaise can feel a little heavy and go oily if left to stand. This crisp, lime dressed slaw with mint and coriander is light and refreshing and perfect with BBQ’ed or grilled meat … Continue reading →. Grilled aubergine and courgette salad with tahini sauce. July 4, 2015. May 1, 2015. Roast marrow with feta cheese and mint. Enter...
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Janet Davies @pigeoncottage | Pigeon Cottage Kitchen
https://pigeoncottage.com/author/pigeoncottage
Recipes, cookery tips and food chatter from the heart of Suffolk. Reviews – eating out. Author Archives: Janet Davies @pigeoncottage. About Janet Davies @pigeoncottage. Food lover, author, cook! Middle Eastern BBQ Pork. August 25, 2016. I normally use this BBQ marinade on chopped pieces of pork loin and make baby kebabs on skewers. However, my butcher, David Hubbard, had run out of pork loin so he cut me these long strips of pork butt instead. … Continue reading →. Spicy prawns with courgettes. This rich...
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Pigeon Cottage Kitchen | Recipes, cookery tips and food chatter from the heart of Suffolk | Page 2
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Recipes, cookery tips and food chatter from the heart of Suffolk. Reviews – eating out. Newer posts →. Mrs Martin’s Carbonara. March 13, 2016. Soft boiled or poached, they make a very special breakfast but they also make the. Creamy carbonara. This classic recipe is now known as ‘Mrs Martin’s Carbonara’ chez Pigeon Cottage! You will need…….serves 2. 95g pack of pancetta cut into strips or lardons about 1cm thick (I use Waitrose ‘Cook’s Ingredients’ packs). Sea salt and freshly ground black pepper. Now ad...
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My recipe book | Pigeon Cottage Kitchen
https://pigeoncottage.com/my-recipe-book
Recipes, cookery tips and food chatter from the heart of Suffolk. Reviews – eating out. Favourite recipes from the Pigeon Cottage Kitchen, Suffolk. A few years ago, when my daughter Nina was going off to university in London, I started jotting down our tried and tested family favourite recipes so that she could cook up a little bit of home whenever she wanted to. Six years and many, many recipes later, I have finally published it on amazon Kindle. It’s called. If you do decide to download a copy. Pigeon ...
mistressofmeals.blogspot.com
Mistress of Meals: Pickled Courgettes
http://mistressofmeals.blogspot.com/2011/08/pickled-courgettes.html
I love to cook and bake; love trying new ideas out; am passionate about food, food awareness and traceability. Friday, 12 August 2011. 1&1/2 tsp dry mustard. 1&1/2 tsp crushed yellow and brown mustard seed. 1 tsp ground turmeric. Pinch of dried chilli flakes. Slice courgettes and onion very thinly into discs (easier with a mandoline! Place in bowl, add salt and mix well. Cover with very cold water and stir to dissolve salt. After 1hr drain and dry thoroughly, either in salad spinner or between towels.
mistressofmeals.blogspot.com
Mistress of Meals: Inside Out Chicken Kiev
http://mistressofmeals.blogspot.com/2010/09/inside-out-chicken-kiev.html
I love to cook and bake; love trying new ideas out; am passionate about food, food awareness and traceability. Friday, 3 September 2010. Inside Out Chicken Kiev. 1 chicken breast per person. Garlic butter (I make mine with butter and garlic puree). Rub the chicken with a little of the garlic butter. Place in a shallow oven-proof dish or baking tray. Grill for approx 15 mins, turning once. Meanwhile, mix the rest of the garlic butter and breadcrumbs together, adding the cheese if using. BBC - Food Pages.
mistressofmeals.blogspot.com
Mistress of Meals: Basic Arrabbiata Sauce
http://mistressofmeals.blogspot.com/2011/02/basic-arrabbiata-sauce.html
I love to cook and bake; love trying new ideas out; am passionate about food, food awareness and traceability. Wednesday, 23 February 2011. 6 cloves of garlic. 1 large red chilli (at least). 1 tsp dried mixed herbs. 700g passata/2 tins of tomatoes. Chuck the onions, chilli and garlic in a food processor and blend into small bits/paste. Heat some oil of your choice in a pan. Add the paste to the pan, with the mixed herbs. Cook for 5 or so mins, then add the passata/tomatoes. Season to taste.
mistressofmeals.blogspot.com
Mistress of Meals: Lamb Dhansak
http://mistressofmeals.blogspot.com/2011/02/lamb-dhansak.html
I love to cook and bake; love trying new ideas out; am passionate about food, food awareness and traceability. Wednesday, 16 February 2011. 100g dried red lentils. 500g carrots, peeled and in large chunks. 2 onions, thinly sliced. 400g can of chopped tomatoes. 2tsp crushed cardamom seeds. 596g diced lamb (or veggie equivalent). 2tsp ginger (finely grated or chopped). 6 garlic cloves, peeled and crushed. 3 red chillies, deseeded and finely sliced. Subscribe to: Post Comments (Atom). BBC - Food Pages.
mistressofmeals.blogspot.com
Mistress of Meals: August 2011
http://mistressofmeals.blogspot.com/2011_08_01_archive.html
I love to cook and bake; love trying new ideas out; am passionate about food, food awareness and traceability. Friday, 12 August 2011. 1&1/2 tsp dry mustard. 1&1/2 tsp crushed yellow and brown mustard seed. 1 tsp ground turmeric. Pinch of dried chilli flakes. Slice courgettes and onion very thinly into discs (easier with a mandoline! Place in bowl, add salt and mix well. Cover with very cold water and stir to dissolve salt. After 1hr drain and dry thoroughly, either in salad spinner or between towels.
littlechefandme.wordpress.com
Decadent Mexican Feast! | little chef and me
https://littlechefandme.wordpress.com/2012/12/02/decadent-mexican-feast
Little chef and me. Stuff we loves to cook and eat. By little chef and me. I felt like making something a bit special today and wanted it to be spicy and exciting before the season of endless roasts kicks in. I was going to write up these three dishes separately but think they follow each other so well that they must be consumed together! So here goes. It sounds like a lot of work but you can do each little bit one at a time, and its all fun to make. Serves two, with leftovers! A tin of white crab meat.
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