Recipes

Please note

  • All eggs are large, free-range
  • All dark chocolate is 70% cocoa solids minimum
  • All baking ingredients are room temperature unless stated otherwise
  • Recipes containing raw or partially cooked eggs should not be served to those with weak or compromised immune systems.
  • Please be sure to read a recipe through before starting,
  • Also, remember that a recipe is only a blueprint. Enjoy the experiment, eat, and repeat until it is your own.

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BreakfastChristmasCrowd PleasersDrinksEveryday EasyFeel Good FoodSimply SidesSlow SensationsSweet Things
Hot Cross BunsBy danieldiverHot cross buns may be traditional at Easter though I certainly don't limit the eating of hot cross buns to just Easter. What I love about this recipe is that it's an all inclusive recipe in that half the buns are traditional sultana studded glazed buns and the other half are for those who aren't fond of the fruit studded bun instead they are studded with chocolate chips in a excess quantity of course. You may if you prefer just use all sultanas or all chocolate chips.
Irish StewBy danieldiverWe are all aware of how soul soothing a bowl of stew is. Irish stew is the supreme soul soother. I'm not sure if it's because of it's simplicity, I mean that some stews can require a lot of chopping and lots of ingredients an Irish stew may have few ingredients but they pack a punch. It really is a one pot meat that is bolstering.
Kefir PancakesBy danieldiverI love starting the weekend off with a pancake breakfast and until recently it was always with buttermilk pancakes, however I don't always have buttermilk. Lately I'm never without kefir in my fridge and it's not simply because of all the numerous health benefits of the tangy elixir that I now make all my pancakes with it but simply because it makes the best pancakes ever. They make the spongiest and lightest pancakes. I do adore these pancakes with a simple blackberry syrup made by thawing berries in some honey in a small pan over low heat until the berries have thawed and omitted their deep purple juices into the honey.
Lambs RibsBy danieldiverThese luscious ribs smell and taste heavenly. After the long slow cooking the fat is crispy and the meat tender and comes away from the bone very easily.
Lemon Meringue CocktailBy danieldiverDessert and cocktail in one this vibrant and delicious cocktail is a real after dinner treat. For a simplified version you add 25ml vodka, 25ml amaretto, 25ml fresh lemon juice, 2 tbsp lemon curd and 1 egg white to a cocktail shaker along with ice and shake vigorously. Strain into a martini glass.
Maple Brussel Sprouts with Pancetta & ChestnutsBy danieldiverI promise you that you won't be disappointed with these sprouts, I have even converted some sprout loathers with these. The sweet and saltiness of the pancetta and maple syrup work in partner with the chestnuts and sprouts to give you a side dish that frankly I could eat as a main in itself.
Maple French ToastBy danieldiverWhat better way to kick off the weekend with than a leisurely breakfast with maple French toast. This also makes a perfect midnight snack.
Maple Oat Brownies recipeBy danieldiverThis brownies recipe makes the best brownies ever. Gorgeous fudgy brownies topped with a crunch oat topping. Think flapjack meets brownie, and yes, they are as good as you might imagine. The oats caramelize and add a crunchy smokiness to the brownies that everyone loves. I am a huge fan of salt and sweet and like to add an extra pinch of sea salt flakes to the crunchy topping and highly recommend you do to if you like sweet and salt.
MaritozziBy danieldiverMaritozzi are Roman cream buns. Soft brioche style buns that are split down the centre and loaded with lots of whipped cream. If making these for a party I will add some extras by which I mean I will sprinkle some of the filled buns with pistachio, some with finely chopped chocolate and sometimes even add a blob of jam. However, you eat them they are truely delicious and I can assure you that you won't be dissapointed with these maritozzi.
Marmite Roast ChickenBy danieldiverAs much as I love a plain roast chicken sometimes I feel like I want to joosh it up a little and this is the recipe I always turn to. It really is one of those recipes that has to be tasted to believe. The marmite thyme strewn butter keeps the chicken both juicy and delicious. It doesn't over power the dish rather it makes it taste a little meatier and the skin crisps up and has tastes like twiglets. The gravy you get from this bird is out of this world.
Marmite Scrambled EggsBy danieldiverMarmite breakfast recipes can be so much more that just Marmite and toast. My marmite scrambled eggs make a bolstering & delicious breakfast. That is as tasty and quick to make as it is delicious to eat. They scarcely take much more time to make than toasting a piece of toast. Marmite is not only rich in vitamins b, but also add a deep salty deliciousness to the eggs, and as we all know eggs and salt are a combination made in heaven. Why not check out some of my other marmite recipes here: Marmite Roast Chicken
Marry Me ChickenBy danieldiverA recipe so good that well frankly if this doesn't get you a marriage proposal then nothing will. A creamy garlic and sun dried tomato pasta sauce with delicious succulent chicken. This version is a little lighter and less rich than the original. Feel free however should you like to add another couple of splashes of cream to your sauce.
Mincemeat PinwheelsBy danieldiverOver the seasonal period I must have a lot of mincemeat. I mean who could blame me? That gorgeous sweet filling is divine. I make lots of mince pies, I think one can never have too many. I make these mincemeat pinwheels so often as a leisurely treat for brunch at the weekends. Although, they are fantastic served warm with ice cream or for the ultimate treat with my no - churn Christmas pudding ice cream as a simple and delicious dessert. Think warm strudel with flaky pastry. Good, right? But I'm very happy to eat them with nothing more than a mug of tea.
Mincemeat Puff Pastry ParcelsBy danieldiverMini puff pastry parcels with a mincemeat filling. These wonderful parcels will scent your home with that warm cosy christmas smells as they cook.
MoussakaBy danieldiverMoussaka is a Greek dish of usually minced lamb, aubergine, potatoes and creamy sauce that is baked in layers like a lasagne. I think of this as Greek lasagne and it is every bit as good as that sounds. I almost always use minced beef here as it is a dish I cook for a crowd and not everyone seems to be keen on minced lamb. Whichever meat you decide to use know that this will be delicious. It’s a great make-ahead meal once put together you can allow to cool then store covered in the fridge and give it the final cooking in a hot oven for a little longer until piping hot within. The aubergine is usually fried in quite a bit of oil as they are like sponges and it seems no matter how much oil they get they will drink this up and require more it is for this reason I use a non-stick pan and coat in very little oil. You can and sometimes I need to add a little more oil between batches. Aubergines are almost always salted to draw out moisture and make them less bitter. I have never found this step necessary. However, I do salt here only because I want to draw out a little of the moisture in them. It is about the only thing that can ruin this dish is having too much moisture and it being a horrible runny mess although, it will taste just fine. The bechamel sauce needs to be thicker than normal and also contain egg yolks which make it set like a savoury custard. You shouldn’t require any seasoning as the parmesan should add enough. I love breaking through the very thin cheesy crust that forms on the top of this, it brings me great pleasure like cracking through a crème Brulee. I serve this alongside some roasted baby potatoes which I scatter with crumbled feta and thyme/oregano when they have come out of the oven and a simple green salad.
Mulled CiderBy danieldiverIf you want to fill your home with the scent of Christmas this mulled cider recipe certainly will and also provides a delicious drink. Fruity with mellow notes of spices and very easily drank. It can be a welcoming change to the ubiquitous glass of mulled wine that is forced upon guest as they enter any Christmas party. I have nothing against mulled wine, in fact I do rather enjoy a glass. If you require an alcohol free version swap the cider for apple juice and simply omit the sugar as the apple juice should be sweet enough.
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