Greek “Style” Feta
This recipe will show you how easy it is to make your own Greek Style Feta cheese at home.
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Strawberry & Banana Smoothie
Fast and simple but fruitily fantastic! Using fresh fruit to make a cooling drink that is filling enough for a snack and also helps...
Read MoreOreo Ice Cream
It seems everybody loves the Oreo cookie. So why not turn this delicious creation into an ice cream?
Read MoreHomemade Chocolate Ice Cream
Hands up who likes Chocolate Ice Cream?!! This is my take on James Martins recipe. Its been jigged around quite a bit, so I can comfortably claim it to be mine. I look out in the 'gone off' shelves in Tesco for the cream. Its usually around 50p for a big 500g pot!
Read MoreRhubarb Cobbler
My Grandma used to grow rhubarb it in her garden when I was little. She would chop a couple of stalks into chunks and serve them to me on a saucer for me to dip into a little sugar, sitting at the kitchen table. Rediscover rhubarb with this delicious dessert that everyone will love. Great with cream, custard or ice cream.
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Five Star Butter cake
This is a recipe for a very versatile cake and is perfect for any occasion. You can alter the flavour with vanilla, chocolate, lemon or orange. You could even add the mixture over stewed apples to make an apple cake!
Read MoreVelvet Chicken Pie
Velvet Chicken Pie has an unctuous sauce and velvety chicken. Perfect for a cozy night in on a cold February evening.
Read MoreChocolate & banana milkshake
I love chocolate milk and was experimenting with this milkshake recipe the other day to try to come up with something thick and creamy and a little bit healthier than the versions you can buy in the shops. I think I've done it - see what you reckon...
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Mushroom and Gesier Bouchee
This is probably the first of several experimental recipes using gesiers - what the British call gizzards, part of the giblets that go into a good chicken stock. They are a speciality here in South West France and I have just opened a 5 kilo tin! My neighbour taught me how to confit gesiers by salting overnight, rinsing and drying, then simmering in duck fat for ¾ hour before being packed into glass "Kilner Jars" covered with duck fat and then sterilised. They become tender and packed with flavour and can be kept in a cool place for several years. You will frequently find them as a starter served warm on a bed of lettuce so if you see Salade de Gesiers on a menu, take the plunge, it is a delicious experience.
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