Chicken tinga tacos – fun to say, fun to eat… And a great leftover to use in packed lunches throughout the week.
Another bonus of making chicken tinga is the delicious stock that results from poaching the chicken. Sometimes I freeze it, but more often it gets added to soups or risotto over the following days.
Sweet potato and black bean tacos are currently the “go-to” taco around here. Last year was all about fish tacos, but the tilapia I favoured has vanished from the fish counter, for one thing.
Also, we are make a conscious effort to have more meat-free dinners each week, and these are helping with that ambition.
The croque monsieur is a French café classic. Done well, it’s a toothsome delight of crispy, cheesy deliciousness – too often, it’s a tepid, limp disappointment.
All the more reason to make croque monsieur at home, using good bread, good ham and good cheese, for a great weekend lunch. Continue reading
Turkey burgers can be pretty dry and tasteless, and it taken some experimenting to produce one I’m happy to eat. I opt for ground turkey thigh mince instead of breast, and add cheddar and anchovy for extra fat and flavour.
Topped with lettuce and tomato, and served in a homemade hamburger bun with a side of sweet potato fries, you have a fresh take on the classic burger and fries. Continue reading
Baron of beef sandwiches (or beef dip) has become a family tradition on the evening we (finally!) trim the Christmas tree.
I’m not one for getting the tree up on the first of December. Grinchily resisting the girls’ pleas, I wait until the afternoon they break up from school to start our Christmas celebrations. It feels sweeter and more concentrated that way.
Bruschetta al pomodoro is simplicity itself – so why write a post about it?
- While the list of ingredients is short and the preparation straightforward, there are a few things worth knowing that can make the difference between a mouthwatering crispy delight and a confused, soggy mess.
- I’ve been served so many disappointing, and frankly odd, versions of tomato bruschetta that it seems worth setting down how to do it right.
Pondering how to use up the remains of a jar of mint sauce that had been hanging about the fridge for too long, I hit upon the idea of making a batch of lamb and pea samosas.
Although I’ve made them for years, I still haven’t settled on a method for making samosas. Sometimes I buy frozen samosa wrappers from the Indian grocers. I’ve also had a go at making my own pastry (not a notable success).