I love doughnuts. To be quite frank, I think doughnuts are better than any cake you could put in front of me. The doughyness, the sugar coating, everything! They’re at their best when hot and freshly made, so here’s an easy recipe for you to satisfy those dough cravings at home whenever you want!
My doughnuts of choice are cinnamon sugar, and I like to serve them with a really good quality vanilla ice cream and salted caramel.
This recipe makes loads of doughnuts (if you make small balls like I have) – I’d say you can serve dessert for approx. 6 people.
I’ve been intrigued by tahini for a while now. Commonly used in Middle Eastern cookery, tahini is a paste made up of ground sesame seeds. It has an oily texture – as many ground seeds and nuts do – and resembles peanut butter. I spotted a jar of tahini at the supermarket and chucked it in the trolley, not really thinking twice about how I would use it! I had already planned a Middle Eastern feast for dinner tonight, and was looking around the kitchen to see what I could put together for dessert. I’m not generally a fan of ME desserts as they often use very sweet and fragrant flavours, e.g. rosewater. I noticed the tahini and came up with this recipe – hope you like it! I plan to serve them warmed up with some ice cream.
Bavette steak is such a treasure. High-end restaurants have begun featuring cheaper cuts of beef on their menus, including bavette alongside flank, blade and hanger steaks, for approximately £15 and turning over a tidy profit. A decent sized piece of this meat, otherwise known as beef skirt by butchers, will only set you back approx. £6-7 for a portion large enough to serve 4 people. You can also slow cook beef skirt in stews, so it’s an extremely versatile and cost effective meat.
I love to use beef skirt as a centre piece and really champion this cheap and tasty cut, as it makes a great sharing plate – check out my Korean bulgogi recipe for another take on this meat: korean bulgogi-style beef
On this occasion, I decide to take it down an Italian route. Salsa verde is tangy and herby, and undeniably Italian – the sharpness of the red wine vinegar, capers and gherkin cut through the freshness of fragrant parsley, mint and basil. It’s also surprisingly delicious to dunk your chips into! This dish was also be great with polenta chips – I’ll be trying this next time!
I served the ciabatta bread alongside this dish to dunk into the left over salsa verde, but it would also make a great starter alongside dipping oils. It’s surprisingly easy to make – just don’t be alarmed by how wet the dough is! And be careful not to know too much air out of it when shaping it – one of the beauties of ciabatta is the air pockets inside.
A side note regarding the salad – if you live in the UK like I do, you’ll realise how difficult it can be to get your hands on fresh artichokes. If you can’t, take a look at the jarred antipasti goods as you can often buy marinated artichokes in olive oil. Alternatively, most supermarkets also sell tinned artichokes in water, which work surprisingly well.
I’ve split the recipe up for you, so if you want to just give one part a try then you can!
Having eaten some beautiful Moroccan food at Tagine Zhor recently, I thought I’d give it a go myself. Mt Greedy also bought me a beautiful tagine for my birthday that I haven’t had a chance to use yet, so I wanted to use it and make him a delicious dinner.
Toad-in-the-hole is SUCH a British classic. For those who are unfamiliar with the dish, it consists of sausages cooked in batter (Yorkshire pudding to the Brits among us).
It’s so hearty and filling, and perfect served with my recipe for home-made red onion gravy, which you can find here – https://greedygirlgrub.wordpress.com/2016/07/26/homemade-red-onion-gravy/
Please always use good quality sausages – I bought mine from my local butcher. They have an extremely high meat content. Just because you’re making a simple, family dish does not mean you should compromise on quality.
I couldn’t finish my Guinness themed meal without a dessert, and these were great. Quick and easy to make, and tasted lovely both warm with ice cream and cold the next day!
The perfect accompaniment for any Italian meal.
This bread is a real indulgence, and I chose to serve mine with 4 different oils – olive oil, olive oil with balsamic vinegar, olive oil with rosemary and olive oil with basil.