• Pure Comfort to warm your winter belly!

    Ohhhhhh.....Beef Stroganoff, the ultimate in comfort food.

    Beef Stroganoff or Beef Stroganov is a Russian dish of sautéed pieces of beef served in a sauce with smetana. From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe.

    The one we used is most common and very easy to make.

  • What you will need.....

    Beef tenderloin trimmed
    Shitake and Bella mushrooms
    Medium Onion
    Fresh thyme
    Parsley
    Chives
    Grey Poupon
    Worcestershire
    Sour cream
    Heavy cream
    Chicken stock

  • The process of putting it all together.

    Brown the mushrooms in oil with thyme, salt and pepper. Add the meat and cook for 5 - 8 minutes.

    Transfer mushrooms and beef to a bowl then cook onions and garlic for 8 - 10 minutes. Add stock and cream, bring to a simmer and cook until reduced. Whisk in sour cream, worcestershire sauce and mustard. Simmer until sauce is thick and creamy, 8 - 10 minutes.

    Add mushrooms and beef back to the mixture cook until heated through.

    Cook egg noodles, drain then toss together adding the parsley and chives.

    Then serve to your very happy crowd of mouth watering family and friends!

  • Size and shape matter!

    For this version of pasta with clams we used bucatini. Choose the size and shape that best suites the sauce.

    Bucatini: One of the most popular kinds of pasta in Rome, bucatini look like thick spaghetti—but they have a tiny hole in the middle. (Think of a Twizzler!). What does bucatini mean? “Little holes!”. (Buco means hole, while adding an –ino, or –ini for plural, means “small”).

  • Mix things up and try new combinations of flavors.

    What you need.....
    Baby clams (can use canned clams)
    Chipotle peppers
    Pickled shallots
    Garlic
    White Wine
    Cooked bacon bits
    Parsley
    Lemon juice and zest
    Salt and pepper to taste

  • FINITO!

    Once you serve up this beauty top it off with some crispy bacon, pickled shallots and a sprinkling of parmesan cheese.

    Pasta fantastico!!

Sunday, football and a slow cooked roast!

On a day when you know you will be out for most of it, pull out the slow cooker and let it go.  

No one can resist a Sunday dinner of meat and veg.  It is good for the soul.

What you need......................

3 pound sirloin roast, fat trimmed and seared with salt and pepper

carrots, celery, onions, mushrooms, thyme, garlic, bay leaves, parsley, red wine, beef stock

Plug it in and let it go for 8 hours

  • Mary had a little lamb.

    This time we decided to rack em up! Apologies to all our vegan followers.

    Coat lamb with rosemary and sun-dried tomato pesto sauce for a little more Oompf and flavour.

    Bung the rack in the oven at 450 degrees and cook lamb for exactly 25 mins for medium rare. Allow meat to rest for 15 mins then cut into individual ribs and serve.

  • His fleece was white as snow!

    Serve with Swiss hash browns AKA Rösti.

    Ingredients
    2 1⁄4 lb. russet potatoes (about 3 large)
    2 tbsp. lard or unsalted butter - for frying pan
    2 tbsp. canola oil
    1 tbsp. kosher salt, plus more to taste

    Coarsely grate cooked potatoes then press and fry!

  • Now he is medium rare!

    Cannot live without a cast iron skillet, perfect for making fancy hash browns.

    In Switzerland, recipes include bacon, rosemary, caraway seeds, eggs, pasta, cheese, even coffee.

    GO NUTS!!!