I simply adore garlic, onions and roast chicken and this French-inspired recipe is a most delicious way to combine all three ingredients.
Springtime means rhubarb! When those little tender ruby stalks force themselves out of the cold winter earth you know the weather has finally turned and Spring has arrived.
Chocolate and black pepper work marvellously well together.
It’s the beginning of a new month. This means that all the new themes for food blogging challenges are announced. I love this time of month; I find it inspiring. What am I going to be challenged to make this month? Is it something new?
A great big thank you to everyone who has submitted a recipe to this month’s very successful No Waste Food Challenge where the theme was to use up fresh fruit. There are a lot of really fantastic ideas and delicious looking photographs this month, so well done to you all! Do pop on over and …
Some time ago a fellow food blogger wrote about using avocado in chocolate frosting instead of butter. I like avocado, but I was sceptical – wouldn’t you be able to taste the avocado? HHrrmmm.. I dunno. I filed the idea away in my brain as something to try at a later date.
For March’s No Waste Food Challenge I challenged you to make and share recipes using up eggs, and I’d like to thank all the bloggers who did so. You’ve come up with a fantastic and delicious selection of egg recipes.
I was fortunate enough to have been gifted a brand new swish Panasonic bread machine for Christmas (thank you Bestemor!) and I’ve been trying out some of the recipes in the booklet that came with it. One of the recipes is for a chocolate brioche.
In light of the current UK food scandal with hidden ingredients in cheaper ready made meals this month’s Breakfast Club, hosted by Heidi from Heidi Roberts Kitchen Talk is all about shopping local.