Pork tenderloin recipe Pork tenderloin is like chicken breast – it’s a lean, tender cut of meat and when cooked just right, it’s juicy and succulent. It is also easy to overcook, and overcooked tenderloin = dry and bland. Hence the beauty of this pork tenderloin recipe. It’s unbelievable when the pork is cooked perfectly. But if you go slightly over, no one’s going to notice with this outrageously delicious honey garlic sauce!...
The half-term holidays are over and what a week it’s been! Blazing sunshine every day. And you know what that means… BBQs, paddling pools, slightly sun burnt shoulders, listening to people complain that it’s too hot (psk!!), a truckful of ice cream for the kids, and these prosecco ice lollies for the grown-ups. Oh yeah, I had three of these on Sunday - amongst a couple of other boozy type recipes I was making for the blog (how much do I love my job!...
This is an easy chicken taco recipe loaded with big, punchy Mexican flavours. No marinating, no fussing with a separate sauce, no need to go overboard with toppings. The only question is – soft tortillas or old school taco shells?? 🤔 Chicken Tacos This Chicken Taco recipe is intended to be a QUICK recipe with a 2-in-1 chicken plus taco sauce so there’s no need to make a separate sauce....
You know when you bite into a dessert, and that first tastes means you suddenly just want everything and everyone else to go away so you can luxuriate in every little morsel? So you can focus 100% of your attention of that perfect moment of enjoyment? That is what this Raspberry and Almond Pithivier does to you. Juicy, jammy raspberries, encased in soft almond frangipane, further encased in buttery golden pastry....
Ratatouille: French vegetable stew I’m not going to lie to you. I was never one to jump up and down with anticipation at the thought of Ratatouille. You’d never catch me ordering it at a restaurant, and it’s not the first thing I’d think of making using leftover vegetables. It just never sounded, well, exciting. How terribly wrong I’ve been all this time. It turns out I just never knew how to make it properly, and how good it can be when it is....
After eating this, can you believe that Chris (with a large smile on his face) actually said these words: “I love you more when you make me pie”. Putting aside the tongue-in-cheek emotional blackmail, I’ve just got to say yum and double yum. No it doesn’t come with a couple of horns sticking out like your Desperate Dan classic, but it’s still a damn good meat and potato pie. This is no lightweight ‘pastry lid’ pie....
Souvla restaurant in San Francisco has a cult following. Regularly hailed as one of the “best places to eat in San Francisco”, my friend Kelly from A Side of Sweet took me there when I was in San Fran just over a week ago. Kelly is a San Fran based blogger who also happens to be an ER doctor. “How the heck do you manage to blog and work 20 hours shifts several times a week?...
It takes more than store bought sausage mince to make a truly delicious filling. The little but important thing I do that takes this from “yummy” to “OMG these are incredible!!” is to sauté garlic, onion, celery and BACON to mix into pork mince (not store bought sausage meat!). Sausage Rolls Sausage rolls are Australia’s answer to America’s Pigs in a Blanket – but (I’m going to say it!!) SO MUCH BETTER!...
I make this using a store bought seafood marinara mix – prawns/shrimp, mussels, fish and calamari. But you can use any seafood you want! Creamy with no cream. The editor of Super Food Ideas magazine calls it a Nagi Special. 🙂 Because I do so many creamy-no-cream recipes! I make most of my creamy dishes and sauces without cream using a béchamel sauce using melted butter with flour (a roux) to thicken milk to create a creamy white sauce....
It’s a fancy restaurant-quality meal that you can easily make at home, provided you use sashimi-grade tuna. This tuna recipe is ready fast, making it an ideal choice for a delicious weeknight dinner. Served with a simple homemade dipping sauce, it’s an impressive restaurant-style dish that’s actually very easy to make. If you enjoy the bold flavor and meaty texture of fresh tuna, I think you are going to love this easy recipe for seared tuna steak!...
I have two go-to burger sauce recipes: a tomato chutney-like one (25 minutes on the stove) and this creamy one (a quick 20 second mix job). You probably figured why the latter is especially popular in my circles. 😂 Copycat Heinz Secret Burger Sauce This burger sauce is a copycat of Heinz Secret Burger Sauce. Except theirs includes acidity regulators (260, 330), stabilisers (412, 415), and preservatives (202, 224), to name a few of the more tantalising ingredients on the label....
A dash of smoked paprika adds a nice smoky flavor. They are creamy, delicious, and ready in 20 minutes! Generally speaking, I’m a person who loves variety in the foods I eat. Some people are happy to eat the same thing every day. I’m not one of them! I get bored easily. Having said that, I think I could eat these spicy deviled eggs every single day and never tire of them!...
To all of you non-UK folk out there - have you ever heard of a Bakewell tart? Living in the UK (in fact i’m only about 30 miles from the town of Bakewell) I’m lucky enough to get my fair share of Bakewell tart. I’ve heard that you can’t get it in the USA! Oh my goodness! If I was ever going to emigrate, forget the English teabags and sausage rolls - my suitcase would be full of Bakewell tarts....
I always try to keep some chicken thigh fillets in the freezer so I can whip up fakeaway meals like this when the family are feeling particularly fussy about dinner.This cashew chicken, my honey garlic chicken and salt and pepper chicken are my chicken-thigh go-to recipes. The chicken thighs are coated in egg, cornflour and seasoning (I do it all in one bowl to save on washing up) then fried to crisp perfection....
Soft, custardy bread on the inside, crunchy golden on top, this sausage stuffing is loaded with pork sausage, apple, pecans, celery and the perfume of fresh herbs. An incredible combo of flavour and textures! BEST Stuffing recipe ever! 5 years ago, I made this sausage stuffing recipe by Kathleen, the talented cook behind Hapa Nom, and declared it to be the best I’d ever had in my life. And today, it is still the best stuffing I’ve had in my life....
The wings are seasoned and baked in the oven, then glazed with a flavorful sugar-free teriyaki sauce. They make the perfect appetizer! I love chicken wings, and this recipe is one of my favorite wing recipes to make. It combines two of my very favorite foods - crispy baked chicken wings and flavorful teriyaki sauce. The combination of the fatty, crispy-skinned wings and the savory-sweet sauce is amazing. And since my entire family loves this dish, I find myself making it quite often....
I haven’t posted a soup recipe for ages! I’m almost glad summer is over so I can start making my favourite type of lunch again! I actually created this soup over a month ago for my friend Lucy’s blog - Craftberry Bush (take a look, she makes the most beautiful creations). She’s happy for me to share the recipes I write for her site with you guys too, so you don’t miss out....
This is a cookbook exclusive recipe! This recipe is exclusive to my debut cookbook Dinner which includes a how-to video for every recipe. Just scan the QR code! Just to explain…. I know, it’s confusing! You’re so used to getting recipes on my website – there’s over 1,200 of them, after all. And here you are looking at a tasty recipe video and I haven’t provided the recipe. 🙀 I’m not just doing this to torture you, I promise....
Clockwise from top left: Pea Cabbage Mint and Parmesan Salad, Asian Vermicelli Noodle Salad, Green Goddess Dressing (recipe below), Coleslaw dressing (recipe below), Mrs Brodie’s Potato Salad, French Vinaigrette (recipe below) This is a handy quick reference for 20 Essential Salad Dressings – all simple ones. Unless otherwise indicated, simply combine the ingredients in a jar and shake well, or mix in a small bowl. Hope you find it handy!...
“An Arabian Feast – 7 dishes, 1 hour of preparation, cost efficient, easy and make ahead. My favourite menu for feeding a crowd!” This menu will be very familiar to my friends because it is my “go to” spread when I’m entertaining 12+ people. I recently single handedly prepared this for 50 people (though this did take more than 1 hour as I had to make 4x the quantity of each dish!...
