Read More about… Pork Pie with Egg
Read More about… Low Carb Lasagne
Read More about… Low carbing, no rice egg fried rice.
Read More about… Leek and Bacon Tart
Paul like Avocados I don’t, when I saw this recipe I had to try it. I found this recipe on Paging Fun Moms A delicious way to get the goodness of Avocado into your kids, or in this case, me.
Read More about… Avocado and Banana Mousse
Apple compots are fairly high in carbs, but in a 10 – 12 portion cake this is a low carb cake in by books. Lots of nuts, no flour but does have a lot of eggs in it.This cake is so simple to make.
Read More about… Nutty Apple Compot Cake
This food is perfect for people trying to lose weight or for diabetics controlling there blood sugars while still enjoying tasty food. But this shouldn’t be classed as diet food, its a tasty nutricious cake for anyone to enjoy, No flour, no sugar and no butter (you will need a little butter to grease the tin). yet tasty and nutricious. I used Hazelnuts, Walnuts and Almonds in my 340gms mixed nuts.
Read More about… No Flour, Nutty Cake
I’m looking for Diabetic friendly desert recipes and have come up with this sugar free brownie recipe, I’ve included a tablespoon of honey in this, I think it benifits from it, you can increase or omit the honey as you wish.
Read More about… Sugar free Chocolate Brownies with Cranberries
So simple to make, probably the best fish cakes you will ever eat, I use tinned tuna in mine but would work well with fresh or frozen fish cooked in a little milk and shredded after.
Read More about… Tuna and Chickpea Fish Cakes
I had a very busy day yesterday and didn’t really have time to cook, fortunately I had got some beef tongue and onions out of the freezer so just needed something to go with it. In the garden lots of cabbage, Potatoes in the cupboard, old Cantal Cheese in the fridge and onions in the root store, This recipe can be made using so many different ingredients, but to me its a use up what you got recipe.
Read More about… Potato and Cabbage Bake.
This is a very buttery recipe for shortcrust pastry, it works perfectly but it is important to refrigerate the pastry for at least an hour before using. This recipe is a basic pork sausage roll, the only addition I have made to the mince is black pepper, but feel free to use your imagination (or the internet) to create your own flavours.
Read More about… Sausage Rolls, Shortcrust Pastry.
I love crumpets, I like to have them for a brunch with bacon and eggs or a tea time treat with home-made jam. Although there’s not a lot of work there’s a lot of waiting time as it is a bread. You can cook these in a frying pan with a little oil or butter but I prefer to use my pancake maker.
Read More about… Crumpets
I have a blackberry hedge growing along my fence line and during the season pick them regularly, using some fresh but freezing a lot of them, Frozen blackberry’s need to be cooked from frozen, if you defrost them first they just go mushy and very wet. I also have apple trees but they are rather small and I’ve long used up the fruit I got from them so had to buy but I’m buying more trees, different fruits next year as I continue to build my orchard.
Read More about… Apple and Blackberry pie (Sweet Pastry)
I do love cooking Cornish Pasties, my family enjoy eating them hot for dinner or cold for break time at work. I’m sure there is a proper traditional recipe for these all though this isn’t it, but this recipe suits me.
Read More about… Cornish Pasties
How many people throw away stale bread and then buy bread crumbs? I guess possibly the same amount of people that throw away a meat carcasses and then buy stock cubes.
Any old stale bread I have goes into the oven after baking, I break up the bread, put it into the oven and turn the oven off, when its dry I put it through my processor and then into an air tight container for later use.
Read More about… Chicken Kiev
Memories of school meals, this was a regular on the school menu when I was at school, shall we say, a few years ago. I don’t have mains gas, although I have an electric oven I had to use the microwave to make the custard when my gas ran out. I’ve never used the microwave to do this before, to be honest I don’t use the microwave to cook, only to heat or reheat food.
Read More about… Chocolate Concrete and Custard
The recipe for this sauce was sent to me by Dian Vayda who is a regular contributor to Rosie’s Kitchen, I didn’t have enough hot chili peppers but I bought a mixed bag up from the garden of hot and mild, the sauce still had a bite, was still hot and was well worth making, next year I hope to grow a lot more hot chiles and I’ve seen some great recipes to make this sauce suitable for long-term storage in jars. I’m typing the recipe as it was posted to me, the sauce should be a redder colour than mine but as I said I used a mix of peppers and a lot of them were green.
Read More about… Sriracha Sauce (Hot Pepper)
There are a lot of recipes for Magic Custard Cake on the internet, I’ve just slimmed this one down and it worked. The idea is you get a thin crust, a moist custard filling with another thin crust on top.
Read More about… Magic Custard Cake
I wanted to come up with an easy, cheap but satisfying meal for one, I actually cooked it for 2 but the recipe below is for one, add one extra of everything per person to cook for more.
Read More about… Sardine Simple Snack
Read More about… Ginger Nut Biscuits
Read More about… Roquefort and Walnut Whirls
Still using up a glut of pumpkins, that’s not a complaint, I’m loving finding new recipes for them, this recipe is one I’ve adapted from cookinglight.com I’ve adapted the recipe slightly to suit my tastes.
Read More about… Pumpkin and Cranberry Loaf
Read More about… Apple pie with Scrunchies
The Idea for this came from an American recipe where pumpkins go into just about everything, so I’ve posted the recipe in cups, I will convert to grams later and post when I’ve done it. After the glut of Courgettes its now a glut of Squashes and I love experimenting with different ideas.
Read More about… Pumpkin (Swiss)Roll
The basic recipe for this came from http://www.myrecipes.com/ I made a few changes to some ingredients but added no extra, I ended up with 2 cakes, I suggest if you follow this recipe you bake 2 cakes the same size and stack them with cream in the middle, wish I did. The slight changes I made are in bold next to the original recipe.
Read More about… Humming Bird Cake
Read More about… Apple and Cinnamon Cake
Read More about… Shortbread Biscuits
My son bought a bag of frozen rhubarb, I still haven’t got any growing here, and he made a lot of compot and gave me some, I was going to make a banana and custard pudding but now I had the compot I would do something else. There was no need to add sugar to the rhubarb, although it was very sour I had that much sugar going in with the other ingrediants I decided not to add any, I got that right, the sugar and the sour just went so well together.
Read More about… Rhubard and Banana Pudding
Read More about… Butter Making
Read More about… Prawn Bisque
Read More about… Basic Bread Dough, with Plain Flour
My chickens are off lay, maybe I should be off feeding them, anyway I wanted to make a cake and do it without eggs, like I had a choice, A quick browse aroung the internet, idea from here, idea from there and came up this.
Read More about… Eggless Chocolate cake.
A traditional Mozzarella is made with Buffalo milk, if made with cow’s milk it’s called Fior di latte but for home-made cheese purposes this is Mozzarella. This recipe uses 4 litres of milk (a gallon, close enough), don’t use Ultra pasteurized, Haute or UHT milk, it won’t work. Use fresh milk, you can use skimmed though, I don’t.
Read More about… Mozzarella
Read More about… 30 second Banana Ice cream.
I’ve made so many Swiss rolls before but I only just realised I hadn’t posted a recipe.So here we go. I’m using home-made jam in this, feel free to use any jam you like or add soft fresh fruit such as raspberries or sliced strawberries.
Read More about… Swiss Roll
Coleslaw is simple, Sliced white cabbage and carrot with mayonnaise, but I ,like to do mine a little differently. Here in France coleslaw is a new idea, no idea why, but when I first came to France people were surprised by it but enjoyed it, maybe it’s because of my influence (joke) its now on sale in the shops, but it’s so simple to make and home-made definitely packs more punch than the rather insipid version sold in the shops.
Read More about… Coleslaw 2
Read More about… Sea Bream in Pastis
I love summer cooking, less meat more home-grown vegetables and salads, Theres two of us living at Half Acre Farm and one chicken can last 4 days. Our last chicken provided two roast dinners, four Pies A pizza topping and three litres of soup.
Read More about… Chicken and Broccoli Pies
I decided to call these almond tarts, as far as I’m concerned there Bakewell Tarts, now having said that I’m expecting comments from Derdyshire folk telling me I’m wrong and then giving me half a dozen alternative recipes, so maybe they should be called Rosies a bit like Bakewell tarts sort of, or maybe I will stick with calling them Almond tarts My sons love these so I ration them.
Read More about… Almond Tarts
Read More about… Ricotta(ish)
Read More about… Fruit Cake
Read More about… Green Tomato relish
I’m claiming this as mine, I’ve never seen this done before with amazing flavours in this salad. I’ve used four different cheeses in this, a goats cheese, a buffalo cheese, a cows cheese and a sheep’s cheese but it doesn’t mean you can’t make this without the exact ingredients, this could be a four cheese salad, a five cheese or even a one cheese.
Read More about… Salty,Sweet, Summer Salad
Shall I make a crumble or a pie from these home-grown apples and blackberries? Originaly it was going to be a crumble then remembered I had a shop bought pastry in the fridge. So came up with this;
Read More about… Apple and Blackberry Crumble Pie
So simple, so many options for serving, I am posting the Gnocchi recipe here and will add the different ways I will serve it underneath as I cook them.
Read More about… Gnocchi
No one knows what the origin of moussaka is but a recipe from a thirteenth-century Arabic cookbook known as the Baghdad cookery book was proposed by one food historian as the ancestor of moussaka. The layered version that is more popular in the west was devised by Greek chef Nikos Tselementes (in the 1920′s) who wanted to “clear” Greek food from Turkish flavors, By adding a Bechamel he made the dish more French. Now this is not the classic moussaka devised by Nikos, a classic moussaka is made from lamb but my adding potato doesn’t change the idea of the dish as it is accepted that it can be made using available fresh ingredients, if you wanted to add courgettes or anything else, feel free to do so.
Read More about… Moussaka
Search for Linguine recipes and they will all talk about your pasta maker, that is if you own one, but they are not necessary, you think hundreds of years ago they existed? Ok a machine makes it easier and you get a more consistent pastry but without a pasta maker you can still follow this very simple recipe.
Read More about… Linguine
Quick simple delicious Carbonara, an Italian classic using homemade Linguine, Linguine is a type of pasta that originates from the Northern regions of Italy and is traditionally served with seafood or pesto. Flatter and wider than spaghetti noodles, it’s also the only pasta cutter I own.
Read More about… Carbonara
Lots and lots of courgettes in the garden so I’m making sure none go to waste.
Read More about… Lemon And Courgette Cake
Read More about… Banana, Walnut and Nutella Cake
If you want what has to be one of the easiest dish you could possibly cook, then you should cook a Briam, this Greek dish uses what is available in the garden,The only ingridiants that are constant in what ever you include are tomatoes and olive oil, lots of it.
Read More about… Briam, Roasted Summer Veg
Looking for lots of recipes using Courgettes, this is based on a Tuna loaf I made on my old blog.
Read More about… Courgette and Goats Cheese Loaf
Pizza doesn’t always have to go on a pizza dough, if you look through my recipes you will find different ways to serve a pizza. This was uses a whole Ciabatta which is a lovely soft white Italian bread. Don’t get to hung up on my recipe, like all pizzas there’s no limit to what you can do, but maybe this will give you a couple of ideas, The recipe below is to make two different pizzas.
Read More about… Ciabatta Pizza
I bought some fruit that was near the end of its life at not a lot of money, most I’ve turned into jam, I was left with 4 nectarines to use up and decided to make a cobbler.
Read More about… Nectarine Cobbler
This is the first time I’ve grown Bok Choy, won’t be the last, started as seed in my greenhouse they are growing well in the garden. I was looking at what else I had growing and came up with this recipe.
Read More about… Bok Choy Stir Fry
With a glut of chilies, peppers and squashes coming up from the garden I’m looking at different ways to use them.
This recipe is for a green chili paste.
Read More about… Green Chili Roasted Chicken
In the supermarket they were selling some cheap fruit, it was past its best and soft, so straight home with it and use it. I have another plum jam recipe on this site and on that I show how to peel plums but with this soft fruit it was easy just to peel without any preparation, don’t worry too much about getting all the peel it’s not going to harm the jam leaving some in. Peel the nectarines with a knife, remove the stones from all the fruit, A kilo of plums gave me 700gms of flesh and 3 nectarines made the amount up to 1kg
Read More about… Plum and Nectarine Jam
A lone duck leg in the freezer, how can I make it feed 2, I’ve put a link to my video on how to make chili and pepper jam on the bottom of this post, I used the jam as a base for a delicious duck sauce.
Read More about… Duck leg in Red Pepper and Chili sauce
I’ve made a red pepper jam before so I thought I would do a green version, the chili’s, peppers and tomato cam from my garden, I just made a small amount as a test.
Read More about… Green Chili, Pepper and Tomato Jam
This is a Pattypan squash also known as scallop squash, sunburst squash, granny squash, custard marrow and custard squash. Normally have a more scalloped edge, but this one grew in the same place as the ones I grew last year, maybe I’ve accidentally made my own squash!
I came up with this idea of a………………..well I’m not sure what, a snack, apero? Try it, you might like it.
Read More about… Pattypan Squash with Garlic and Cheese.
I was looking for old-fashioned English puddings, this is similar to a rice pudding but uses macaroni instead.
A very easy and cheap pudding to make, takes a little time to cook but that’s time in the oven not “work” time.
Read More about… Macaroni Pudding
Read More about… Coleslaw
This recipe for Southern Fried Chicken has now become a regular in my kitchen, its my night off recipe as Paul cooks this, he marinates the portioned chicken overnight in brine and then cooks it the next day, apart from a little flour its virtually carb free, The recipe below gives a pretty authentic KFC taste but weve now updated the recipe to make it a little more spicy.
Read More about… KFC,
One thing I’m never short of in the summer is courgettes, my American friends will know these as zucchini, as well as roasting, frying and boiling they have lots of other uses, they work well in breads and cakes. I have so many variations on this, but this I love, with tinned tuna.
This is so simple, bung the ingredients together and cook, warning this is very moreish especially while still warm.
Read More about… Tuna and Courgette (Zucchini) Cake
Read More about… Scotch Eggs, The Ultimate (for now)
I cooked a baked bean recipe awhile back, it was delicious, better than you would ever get out of a tin but it took a long time to cook and not very economical, I saw Jamie Oliver cook a recipe for Baked Beans and thought I would give it a go, I’m posting the full ingredient list here but I made this from ingredients I already had so made a couple of changes, I will write them in the list.
Read More about… Chili Baked Beans
Unbelievable amount of plums from a small tree at my son Dans house, he has so many he’s giving them away, Well I’m not one for turning down free food and I want to start making my foody Christmas presents, so I made plum jam.
Read More about… Plum Jam
One thing I’m not short of at Half Acre Farm is eggs, my chicks are great layers and usually have a glut of eggs, I had a ready-made pastry in the fridge so decided to make an egg custard.
Read More about… Egg Custard
A traditional English pudding, apple or rhubarb crumble is the idea behind this red berry version using a pastry base, the addition of a little Kirsh is optional normally served hot with thick custard this is a summer version, served cold with cream or ice cream.
Read More about… Red Berry Crumble
Read More about… 2 Fish on Pastis Sweet Potato
Definitely not for kids, this delicious dessert, is so easy to make and looks fantastic, dive in through the sweet cream and marscapone then a real smack in the face from the tart red berries, then finish with the soft biscuit and smooth kirsh. A real experience for your taste buds.
Read More about… Kirsh Laced Tiramasu
Read More about… Hot Water Pastry
Read More about… Lemon Chicken
Read More about… Pork Wellington
Read More about… Shortbread Biscuits
I made a Kiwi Cheesecake, I made a couple in glasses to eat after dinner, also made a couple in bottomless moulds so I could send them to my sons.
Read More about… Kiwi Cheesecake
The whole point of Rosies Kitchen is the food I eat, its food from my kitchen that I cook for my husband and I also for my family and friends. Its about cooking and serving good home cooking, I’m not out to impress but more to inspire. So most of my recipes are recipes that anyone can cook, and are made from ingredients readily available in the shops where I live.
Read More about… Charlotte Russe
Eton mess is a traditional English dessert consisting of a mixture of strawberries, pieces of meringue, and cream, which is traditionally served at Eton College’s annual cricket game against the pupils of Harrow School. The dish has been known by this name since the 19th century.
So mines nearly an Eton Mess.
Read More about… Eton Mess (Sort of)
Read More about… Baked Camembert
This recipe is the basic recipe, first time I’ve attempted cooking what are essentially fish cakes wrapped round a quails egg. So changes that I could have made, use a smoked fish instead of fresh, chopped leeks in the potato, chilli flakes in the bread crumbs. This is a recipe to read, look at what you have and come up with your own recipe.
Read More about… Fish and Potato “Scotch Eggs”
Read More about… Courgette and Walnut Loaf
I’ve now understand the new camera, but not before I took these photo’s so I apologise for the blurred photographs. If I had gas in my Creme Brulee burner I would have sprinkled sugar over the top and caramilised the sugar. Next time.
Read More about… Îles flottantes
Lying in bed, unable to sleep this simple snack was going through my mind, I had to get up at 2am to make them.
Read More about… Quiche, no pastry
Another bag of dry bread bought for feeding to the animals put to other uses, I’ve posted before how shops in France sell large bags of the previous days bread called Pain Dur, basically hard bread, but the bread from supermarkets can include any bread item including croissants and malted loaf, but always includes bagged breads that are still in date.
Read More about… Fruity Bread and Butter Pudding
Read More about… Cuisses de Grenouilles (Frogs Legs)
These are unbelivably delicious, It was one of them nights I couldnt sleep, I was dreaming food, eventually I had to get up and cook these. I get excited when I come up with an idea and 2am is not unusal to find me in the kitchen. I do hope you try making these.
Read More about… Salmon Tart, with Goats Cheese and Broccoli
A Tagine is an earthen wear pot traditionally used to cook over hot coals, they can be used on a gas or electric hob if a “defuser” is put between the heat and the pot, if you don’t do this is it may crack. I prefer to use my tagine in the oven, the purists will complain but it works for me.
Read More about… Lamb Tagine
Read More about… Chicken and Lamb Tandoori
I baked a Romanesco Cauliflower, This recipe works well all types of cauliflower or broccoli. I boiled the cauliflower for 3 minutes as I didn’t think just baking would be enough to cook it, then cooled it down in cold water.
Read More about… Baked Spicy Cauliflower.
Read More about… Smoked Salmon Whirls
Read More about… Strawberry Tirimasu
Remember the puddings of your youth, a simple pudding with just a few ingredients, steam treacle pudding was amongst my favourites. But they took a long time to cook, steam treacle pudding needed to be cooked for 2 hours. This version using a microwave takes just 3 1/2 minutes.
Read More about… Treacle Pudding
Read More about… Fish Pie
Read More about… Spicy Oven Chips
Read More about… Curries
Read More about… Sunday Lunch Leftovers Soup
Read More about… Yoghurt and Nutella Rose Cake
Can mounted chicken, juicy meat and crisp skin, served with stuffing, don’t get much nicer for a sunday lunch.
Read More about… Sunday Lunch
Read More about… Very Easy Apple Pie