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Author Archives: Lina
Sausage rolls and sweet potato wedges
Peel the sausages/crush up the veggie hotdogs. Season. Roll out the puff pastry into a large rectangle, then divide this in half, longways. Place sausage meat along the middle of the pastry, then roll up, sticking with beaten egg. Brush … Continue reading
Spinach and squash lasagna
I noticed a recipe for pasta with squash and spinach in one of the Good Food 101 books, but thought those ingredients would work well in lasagna, so came up with the following. Made for dear friends we haven’t seen … Continue reading
Apple crumble with no oats
At home we always ate apple crumble with a topping that included oats, which I love, and was made with oil, removing the necessity of rubbing in the butter. But the Penguin likes non-oat topping too, so I thought I’d … Continue reading
Boo’s Brownies
I’m very behind on posting recipes, but this is a quick post so I can share the recipe. I wanted to make something to send out to my little sister in Italy to remind her of home, so thought I’d … Continue reading
Banana and raspberry muffins
These turned out somehow unexpectedly delicious… 2 very ripe bananas, sliced 1 small can raspberries (reserve 100ml of the juice) 1 egg 140 ml milk 280g self raising flour 85 brown sugar 90ml oil 1/4 tsp baking powder 1 smidge … Continue reading
Spinach and feta cheese pie
This was going to be a winter vegetable pie, but the parsnips were a bit past it. We’d been discussing that we had lots of spinach so I made up a recipe. 1 pkt puff pastry 1/2 bag frozen spinach … Continue reading
Banoffee Pie
Made to take over for dinner at M’s, along with some mini-pies for lunch at work. Based roughly upon The Original Hungry Monk Banoffi Pie Recipe. Make the caramel Caramel seems to be unbuyable at present, but the method of … Continue reading
Balti tofu with paneer and peas
A variation on a chicken curry from 500 Indian Recipes. As it turns out, far too hot for me, but the Penguin liked it. Ingredients 1 packet tofu 2 tbsp tomato puree 3 tbsp natural yoghurt (we used creme fraiche) … Continue reading
Foreign food
A few interesting foods seen while I was away…. Disney pasta in Italy, with princesses, castles and flowers. And pumpkin coaches… Pink salt… A carrot and honey cake made with no baking powder or scales… And an Ashmolean cream tea, … Continue reading
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Tagliatelli with cherry tomatoes and halloumi
A variation on this version with fried peppers, because we’d had that a couple of days earlier. Recipe Halve the cherry tomatoes. Chop the halloumi. Dip the halloumi in the marinade (this time made with olive oil as well). Fry … Continue reading