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Serves: Four people Cooktime: 150 minutes Pasta Arddull Lewis – you’re probably why I went for this name for a pasta dish. In English (translated from Welsh) it means Lewis Style Pasta. I have named it this, partly as a spin on names like ‘Chicken A La King’ but also because it was actually myContinue reading “Pasta Arddull Lewis (with tomato sauce, red pepper, spinach and feta)”
Serves: Two people Cooktime: 30 – 140 minutes Cheating next level ‘bacon’ and cheese burgers – what’s the secret? Marinating your burger patties! I’ve done this with Linda McCartney’s, Quorn and the Meatless Farm Company. Speaking as a former meat lover, this marinade (based off the ingredients I used to add to my homemade beefContinue reading “Cheating next level ‘bacon’ and cheese veggie burgers”
Serves: Eight to twelve people Cooktime: 90 minutes I love cake, and I love baking – sometimes, revisiting the basics can be really useful for helping to improve your current more difficult bakes. Ingredients 170g self-raising flour – sifted (plus extra for greasing) 170g butter – room temperature and cut into cubes (plus extra forContinue reading “Back to Basics: Victoria Sponge Cake”
Serves: Two people Cooktime: Two hours Hot dogs in a garlic bread baguette with bourbon and cola caramelised onions – they may be the opposite of healthy, but they are so tasty and so easy. I serve these with my American Style Potato Salad which can be viewed by clicking here. Garlic Bread Baguette Ingredients:Continue reading “Garlic Bread Hot Dogs with Bourbon and Cola Onions”
Serves: Two people Cooktime: 30 minutes You may be wondering why you’re looking at a recipe for potato salad. Truthfully, despite eating it as a child a couple of times, I only remembered it existed after hearing contestants on RuPaul’s Drag Race, All Stars joke about it. After making it a few times and someContinue reading “American Style Potato Salad”
Serves: Four to Six people Cooktime: Two hours A warming bowl of vegetable soup – amazing on a winters day or when you’re feeling under the weather. This is called ‘leftover vegetable soup’ as I usually make it when in my house we’ve bought too many vegetables or, as I found at the start ofContinue reading “Leftover vegetable soup”
Glazed Soya ingredients: 200g of soya pieces or tofu (I recommend the Tesco chicken style soya pieces or Cauldron firm tofu) Rapeseed oil Two teaspoons of soy sauce Six tablespoons of honey One to two tablespoons of Sriracha (depending on how hot you like it) Stir-fry ingredients: Soy sauce A tablespoon of honey Two teaspoonsContinue reading “Sweet Sriracha Glazed Soya with Stir-fried Veggie noodles”
You’ll need to soak chickpeas from the day before you need them Falafel Ingredients 450g dried chickpeas One small onion 15g parsley 15g coriander Six cloves of garlic One and a half tablespoons plain flour One tablespoon of cumin Two teaspoons of cayenne pepper Half a teaspoon of ground cardamom Tablespoon of black pepper SeaContinue reading “Falafel and Tzatziki Pitta Kebabs”
These cupcakes were born from baking my salted pretzel chocolate truffle cupcakes, but wanting to include everyone in my old office (one of my former colleagues has coeliac disease). They are still luxurious, however the texture does differ a bit to usual sponge cake due to there being no flour – they’re a bit likeContinue reading “Gluten-Free Chocolate Truffle Cupcakes”
Some handy tips for baking at home – this section will be updated as Ariane remembers baking tips, but bear with her – she can be forgetful. Is my cake mix the ‘right’ consistency? To check your cake, assuming it’s a simple sponge, is the correct consistency you will need a metal dessert spoon. GetContinue reading “Baking Guide”
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