Easy to follow recipes and restaurant reviews
After charring some aubergines directly on the coals of our wood oven, we mashed up the smokey flesh with some wood roasted garlic, sautéed onions, paprika and cumin. Finished off with a generous helping of chopped parsley, sea salt and extra virgin olive oil, this baba ganoush tasted delicious and was served with warm cumin… Continue reading Wood Fired Baba Ganoush
Slow roasting tomatoes is a great way to intensify their flavour. After a pizza-making session in our wood oven, we wanted to replicate sun-dried tomatoes using the retained heat from the oven for slow, overnight roasting. We used garlic, chilli, oregano, extra virgin olive oil and sea salt. The result was better than anything we… Continue reading Wood Oven Dried Tomatoes
These crumbly shortbread biscuits are very easy to make and make a great snack, particularly if you like a hint of heat! Ingredients (makes c.24): 120 gram unsalted butter, room temp 225 gram plain flour 60 gram caster sugar 1 tablespoon (light flavour) // 2 tablespoon (medium flavour) // 3 tablespoon (strong kick) of pink… Continue reading Pink Peppercorn Shortbread
If you like Jaffa Cakes, you will love this chocolate and orange drizzle cake! The recipe was slightly adapted from @bbcgoodfood by doubling the orange zest quantity and adding fresh orange juice when serving. Ingredients: 140 grams softened unsalted butter 200 grams self raising flour 1.5 teaspoons baking powder 3 large eggs 6 tablespoons milk… Continue reading Chocolate Orange Loafcake
We have always wanted to try a polenta cake - this recipe uses almond, polenta and olive oil, making it a great gluten free cake option. The combination of rosemary with lemon and orange makes for a flavour packed cake, great served on its own or with some cream! Ingredients: 3 lemons 3 large oranges,… Continue reading Olive Oil, Polenta and Citrus Cake
Fig season is upon us, and we are lucky enough to have a fig tree in our garden, so we decided to experiment by making this fig tart tatin using our fresh Violetta figs! The recipe is simple and has only a few ingredients. This tastes great served warm with a dollop of cream or… Continue reading Fig, Honey and Vanilla Tart Tatin
We love to use our fresh egg pasta and basil pesto for this delicious courgette and burrata pasta. It is one of our favourite dishes and doesn't take very long, especially if you have prepared some pasta in advance and frozen it! Ingredients (serves four): Fresh Egg Pasta - half serving Basil Pesto - half… Continue reading Courgette, Pesto and Burrata Tagliatelle
This was our first time making a quiche and we were pleased with the result - definitely one to make again. With a rich and creamy asparagus and leek filling, this makes an excellent meal served with a side salad! Ingredients: For the pastry: 250 grams plain flour 145 grams cold unsalted butter cut into… Continue reading Asparagus and Leek Quiche
This is a quick and easy recipe for a light summer bite. Griddled ciabatta rubbed with garlic, topped with whipped ricotta laced with fresh lemon zest, topped with vibrant green peas. Ingredients (serves 4 as a starter): 1 loaf of ciabatta - can be stale 1 garlic clove, for rubbing on bread once griddled 2… Continue reading Pea and Ricotta Bruschetta
This is a very simple recipe and once you've made it you'll never buy shop bought pesto again! Try it with our Fresh Egg Pasta. Serves four if used with pasta for a main Ingredients: 100 grams basil leaves - no stalks (I used four 28 gram packs from Sainsburys which weighed 100 grams after de-stalking)… Continue reading Basil Pesto
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