Chicken & Leek Filo Pie with White Wine Gravy
October 9, 2009

chickenfilopie

Okay, so I got these recipes from Delicious Magazine but they don’t seem to have them on their website yet. Mr. Darcy raved so much about this dish however, that I will type them up anyway. I have to say, I modified them ever so slightly for my preferences so I’ll only write up what I did.

Now, this is a very slow-going and admittedly dedicated recipe…well, I should say 2 recipes. Hee hee. What can I say? Some days – like these cold, rainy horrid English days – it’s lovely to burrow into the kitchen for hours, sipping tea and pottering about with herbs and creamy sauces. So don’t bother whipping this recipe out for a quick dinner, rather devote your hard work to either a very appreciative and discerning partner, or a dinner party with friends. I don’t know how to host a dinner party, so it was all Mr. Darcy.

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Vegetarian Sausage & Potato Bake
September 26, 2009

vegsausagebake1

This is a dish a lot of vegetarians will be familiar with as the veggie alternative to a regular meat roast. I recently saw it featured with pork sausages in a foodie mag, and decided to post up my own version of this warm, healthy standby. You can of course use the herb of your choice as garnish, I just happened to have some sweet little leaves growing on my basil plant. Thyme and Sage would of fit for Thanksgiving; or for a flavoursome dinner party entree, try a delicious little leaf called Lovage that I only found in Waitrose the other day (more on that one later).

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Chicken Pot Roast
September 17, 2009

chickenpotroast

After cooking any number of roasts, I wanted to try a different method of cooking a whole chicken. Pot roast looked ideal because the bird is immersed in juices, and – for those running a busy household – has the added benefit of yielding some delicious stock suitable for freezing into cubes for future use in gravy and soup.

As this is a hob-to-oven recipe, you can either use one casserole dish that can take direct heat or fry everything off in a large pan and then transfer to a casserole for the oven. If you’re unsure if your casserole can sit directly on flame, then do the frying pan option to avoid picking bits of shrapnel out of your arms. This method won’t retain as much of the flavoury bits that form in one pot, but most people wouldn’t notice the difference.

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Olive, Cheese & Onion Cake
August 23, 2009

cheeseoliveloaf

A fave on my new Recipezaar account – recipe here

Noting a few other users being a bit wary about the amount of milk, I used 150ml which was perfect for the 30min time recommended for a large loaf. And yes, I use whole milk (skinny people stay away). I tested this cake out for a visit from my best friend Julia – should the British weather hold out, I’m planning on picnics at a few of the many areas of natural beauty or stately homes in the area. Something light and slightly quiche-ey is called for on such occasions…perhaps with a trifle, if I can keep it chilled.

A little side note: doesn’t it look like there’s a frowny face on the top slice and a smiley face on the second slice? Maybe it’s just me.