Follow my blog with Bloglovin Hello everyone and happy new year! When I started this blog four months ago I genuinely wasn’t sure if it would still be going at this point but I am happy to say that it’s still going strong. I hope 2017 wasn’t too hard on any of you and 2018…
Tag: Eco
Beef Wellington
Despite popular belief, the Beef Wellington has no known association with the Duke of that name other than sharing a common name. In fact, the first appearance of the name was in the Los Angeles Times just over one hundred years ago when there was a recipe for “Fillet of beef, a la Wellington” however…
Mushroom Risotto
From curry, to sushi, to risotto, rice is used around the world. It is one of the most versatile carbohydrates and this has led to its use in a myriad of dishes. The various varieties of rice display drastically different characteristics when cooked so there is a type of rice for almost any of your…
Spiced Turkey Burgers
I first came up with this recipe a couple of years ago at uni when I was introduced to the wonderful world of dumplings by one of my housemates at university. The dumplings that she makes use pork as their base meat and because I don’t eat pork, I ended up using turkey and beef…
Chicken and Mushroom Pasta Bake
Pasta bakes have been a staple of my lunches since going to university. They are relatively economical, can be made with pretty much anything you have (including leftovers) and are delicious. You can use them to make a small amount of meat go very far which I have found to be a life saver when…
Bolognaise Sauce
For me, pasta with bolognaise is very much a comfort food. We used to have it when my mum worked away as I wouldn’t get home from school until 18.30 and my dad from work at a similar time so there was never time to cook on those days. Luckily mum would make up…
That Cooking Thing 