This recipe is from Darina Allen’s – Ballymaloe Cookery Course.
the way i make it is Posts
I think the biggest threat to western society at the moment is a lack of meaningful vision that together we can aim for. So this dotty little ramble is really a call not for people to wake up but to allow ourselves dream – and let that be what motivates us rather than fear of some nightmarish future.
A movie-list of comedies, most of which date from the first half of the 20th century and all of which I really enjoy.
A 3-ingredient (so you know it’s healthy) sundae. Strictly for grown ups. And for those who want to say diet be damned!
Want a recipe for a gluten-free tea brack that’s made with ground almonds and no special type of flour?
A post about roasting chicken, making some gravy and later some stock. To be honest this is more of a ramble about me and chicken than a proper recipe or kitchen tips. Might have to revisit this in a new post.
This uses courgette slices instead of pasta sheets, and the yoghurt and egg topping from the Mushroom Moussaka rather than Béchamel sauce and cheese. It doesn’t taste like a lasagne but it does taste really good. And no you do not actually have to bake the courgette slices first but do slice them very thinly. We learn when we learn, ok?