Creamed spinach is a “go to side” for us for meals containing steak. But sometimes I like to add it to a dish as a surprise element such as this meal with a baked potimarron and pulled meat – under the pulled meat is creamed spinach. Creamed Spinach Print Recipe CourseSide Dish CuisineTraditional Creamed Spinach […]
It is said that the USA has given the world 3 unique art forms, Jazz, the Comic Book, and Creole food. Creole cuisine from Louisiana combines influence from French, Spanish, West African and Native American traditions into something that is very American – a Melting pot. Jambalaya is a creole version of Paella, basically it’s […]
This meal started out as an attempt to replicate the presentation of a moroccan style baked egg in lamb mince, but using traditional European flavour profiles to compliment the lamb mince (rosemary, thyme and garlic) rather than the traditional Ras el hanout spices more common in North Africa (cinnamon, cumin, coriander seed).
This recipe was born out of necessity. There were a couple of kilos of tomatoes getting overripe on our window sill from the vines outside. I also like to have items that we freeze in easy to use portions.