Category Recipes

Hot Potato Blogger Challenge Recipe: Potato and Bacon Bake topped with Parmesan Mash

Serves 6 to 8

A recipe for the true potato lover, equally as delicious as a vegetarian meal with the bacon omitted. This is a rich dish with a potato bake filling which is topped with a cheesy mash potato. It can be the star of the show, or served as a side dish at a buffet. Depending on the size of your potatoes, you may need more cream. Be sure to cook the potatoes on the stove top until they release some of their starch and thicken the cream, this results in a much creamier bake.

Flavour Combination:

For the bake –

2 tbsp olive oil

1 red onion, finely diced

125g bacon, finely chopped

250ml whipping cream

8 to 12 large potatoes, peeled and sliced (using a food processor or mandolin slicer)

Seasoning, to taste

For the topping –

6 to 8 large potatoes, peeled and quartered

50g parmesan ...

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Hot Potato Blogger Challenge Recipe: Warm New Potato and Aubergine Salad with Sweet Chilli and Bacon

Serves 6 to 8

This is a great winter salad. The flavours of sweet chilli sauce and fried bacon marry well with the roasted new potatoes and aubergine. It’s simple to prepare and then tossed together and served warm, perfect for chilly days and as an accompaniment to a roast dinner.

Flavour Combination:

700g new potatoes (baby potatoes), washed and halved

2 large aubergines (egg plants/brinjals), washed and cubed

1 tbsp dried rosemary

1 tbsp dried thyme

½ tsp Himalayan salt

¼ cup olive oil

2 tbsp sweet chilli sauce

1 tbsp butter

Bacon, chopped

Rosa/cherry/vine tomatoes, or a combination

2 tbsp balsamic vinegar

Wild rocket leaves

Feta cheese, to garnish (optional)

To make:

  1. Preheat oven to 180*c
  2. Mix the new potatoes, aubergines, herbs, salt and olive oil together in a large bowl, coa...
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Hot Potato Blogger Challenge Recipe: Baked Smoked Salmon Trout and Courgette Croquettes

Serves 4 to 6

This is a good recipe for a breakfast, brunch or dinner party starter. The croquettes are baked, so they can all be cooked in one batch. It is a good idea to bake them on silicone or baking paper to prevent them sticking. They can be made ahead of time up to coating with the cheese mixture, refrigerated for a few hours, then cooked just before serving.

Flavour Combination:

½ cup cheddar cheese, finely grated

¼ cup ground almonds

¼ cup desiccated coconut

2 cups cooked potato, peeled and mashed

80g smoked salmon trout ribbons, finely chopped

4 to 6 baby courgettes, grated

himalayan salt, to taste

2 eggs, beaten

fresh rocket, to garnish (optional)

To make:

  1. Preheat oven to 180*c
  2. Mix together the cheddar cheese, ground almonds and desiccated coconut, set aside.
  3. Mix the smo...
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Hot Potato Blogger Challenge – A tribute to my potato-loving dad!

I would love to win with the Hot Potato Blogger Challenge because… well, should I start with what I would do with the prize money, why I think my recipes are fabulous, or first tell you why I entered?

I think I will begin with telling you why I entered. Potatoes are such a great ingredient to work with, they are so versatile and can be used for a quick light meal, to being a side dish for a posh affair, or even the main affair itself. Potatoes are getting a bad rap from the low carb protagonists, but they will always have their place on the menu. Especially my dad’s menu. The minute I heard about this potato challenge, I thought of my dad, who is a meat and potatoes kind of guy...

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Lemon Mousse Recipe – Happy Birthday Joy!

A few months ago I did a drop off dinner for a Jewish client, Joy.  Since then she has begged me for the recipe for the dessert.  As anyone who visits my blog can tell, I am a very sporadic blogger – as much as I love writing and sharing, I suffer from major overthinking and by the time I have something to write about, I’ve moved on to the next thing.  Today is Joy’s birthday, so I’m not going to ignore her request any longer and finally I’m sharing the recipe.  Thank you for being so patient Joy!

The main course was roast lamb and veg, and Joy requested a light dessert to follow it.  She suggested a lemon mousse, which would go down well after a rich meal.  Being for a Jewish client, I could not mix meat and dairy in the meal and I searched the internet for non-dairy mousses...

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Discover Miele – Gluten Free Pancakes with Berry infused Greek Yoghurt

Today is 47 days before Easter, and I know that because this morning I woke up and wondered what Shrove Tuesday was all about.

I decided to wikipedia (verb: the act of online research) it, and discovered that Shrove Tuesday is also known as Fat Tuesday, and traditionally pancakes are eaten on this day.  Hence it is also known as Pancake Day.  Why pancakes? Because they were a good way to use up rich foods like eggs, milk and sugar before the fasting period of Lent.  Lent begins tomorrow, on Ash Wednesday, and continues for 40 days.

This tradition of Shrove Tuesday is observed worldwide in one form of festivity or the other.  In some countries it is known as Fat Tuesday, where feasting takes place prior to the sacrificial fasting of Lent...

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Discover Miele – The Secret to Perfectly Roasted Chicken

The oven in my kitchen is older than the ovens my Gran had in her kitchen when we were kids. Luckily for me, I get to play with some wonderful modern appliances at my clients’ houses.

In February I’m exploring the Banting way of eating, and I also started a series of cooking sessions at Miele’s studio kitchen – to Discover Miele and the benefits of using modern cooking appliances.

Last week the lovely Diana Worling, Account Manager at Miele Tygervalley, gave up half a day of her time to let me play in their ultra modern and wonderfully equipped studio kitchen. In this high tech culinary arena, Diana was the pilot and I was the co-pilot… it was very exciting when I got the reigns to program the combi oven. Yes, my friends, program the oven...

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Spicy Lentil and Beetroot Soup with Oriental Dried Fruit and Onion Chutney

I’m not really sure what I snacked on before the lovely Nina Timm sent an interesting looking package to me last week.  The box contained Moir’s Cream Crackers, Fairview Erik’s Goat’s Cheese Gouda and a jar of Oriental Dried Fruit and Onion Chutney.  Slowly but surely that package has been sustaining me over the past few days while I’ve been plodding through admin duties.

A delicious oriental dried fruit and onion chutney and very tasty goat's gouda cheese!

A delicious oriental dried fruit and onion chutney and very tasty goat’s gouda cheese!

Determined not to finish every bite of deliciousness before using at least one product in a culinary way, I simply topped a bowl of Spicy Lentil and Beetroot Soup with plain yoghurt and Nina Timm’s Oriental Dried Fruit and Onion Chutney.  I’ve never used chutney as a soup garnish before, but it worked!

The Spicy Lentil and Bee...

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September’s “I Made It” Challenge

And in other news… I am honoured to be chosen by Tandy Sinclair of Lavender and Lime to host this month’s
“I Made It” Challenge.

The Challenge that I’m both excited and apprehensive to present is the intimidating (to me at least) and classic dish, Cassoulet.

Many moons ago, I invited my cousin for dinner. I asked him what he’d like me to make. He told me that he absolutely loved Cassoulet. I pretended to know what he was talking about, as us seasoned cooks are supposed to have a encyclopedic knowledge of all things culinary. It sounded French, so I turned to the guru of French cooking, Julia Child.

Upon finding the recipe in Mastering the Art, I found out that Julia Child’s recipe for Cassoulet is 3 pages long, and you could feed hungry people for week’s on the cost… Needless to say, I th...

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Freshly Blogged – The Final Countdown!

This week we submitted our challenge 9 dishes for Freshly Blogged, leaving just two more challenges ahead of us.


With the end in sight, win or loose we must part with Freshly Blogged. It’s been the most incredible journey of growth I could ever have dreamed about. I’ve worked alongside some fabulously creative food bloggers, entering a unique inner circle and learning so much. I’ve pushed the boundaries of my own cooking, challenging myself to cook-out-the-box and surprising myself with new flavours, techniques and the sense of pride you achieve when you do something well.


My goal was to write about Freshly Blogged weekly, expanding on my inspiration, detailing techniques from my recipes. In reality, I didn’t expect to get further than the first 2 challenges...

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