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Healthier steak and caper stroganoff. Vegan katsu curry. Sausage and egg muffins. Harissa chicken, new potato and carrot traybake. Aubergine and tofu stir-fry. Quinoa, tenderstem broccoli, avocado and tuna salad. Vegan Mushroom Burger Recipe with Kimchi Mayo. Gnocchi gratin with broccoli and spinach. Leek, cheese & bacon tart recipe. Chunky lentil, chicken and tomato broth. Honey, cider and thyme pot roast chicken. Pork and chilli tagliatelle in a tomato sauce. Leek, smoked cheddar and mustard rarebits. Healthy Paneer Curry Recipe with Peas. Ham, cheese and chilli beetroot chutney toastie.

Crispy potato and halloumi bake. Marmite macaroni cheese. Bacon and egg pie with a tomato topping. Mexican spiced tomato rice recipe. Spring Vegetable Soup with Lemon. Macaroni cheese with spinach and pesto pangrattato. Easy slow cooker chicken casserole recipe. Baked camembert dough ball platter recipe. Baked gnocchi with cream, mushrooms and blue cheese sauce. Cola ham for Christmas. Tray-baked potatoes recipe. One-pan roast turkey cushion with trimmings. Fried mushrooms, crispy bacon and egg on sourdough toast. Green french toast with honey drizzle. Beat together to eggs and milk in a shallow bowl.

Green french toast with honey drizzle

Stir in the chopped herbs and spring onions. Season lightly with salt and pepper.Soak one or two slices of bread (depending on the size of your pan) in the beaten egg mixture for 2-3 minutes, turning the bread over to cover both sides. Don’t leave it too long or it will get soggy and fall apart. Meanwhile, heat the olive oil in a large non-stick frying pan over a low-medium heat. When hot, add the soaked bread, 1-2 slices at a time, and cook for 2-3 minutes until crisp and golden brown underneath. These recipes are from The Greek Vegetarian Cookbook by Heather Thomas (Phaidon £24.95). Autumn vegetable hash with dukkah.

Breakfast hash browns. Three-onion soup with stilton croutons. Dishoom's Akuri (spiced scrambled eggs) Slow-roasted tomato strapatsada with feta. Cider and mustard glazed ham with dauphinois potatoes. Turkey Meatballs Recipe with Spaghetti. Hoisin duck on cucumber. Jalapeño, coriander and lime salt crusted ham with mango salsa. Sage, chilli and feta sausage rolls. Easy Beetroot Risotto Recipe. Roast beef fillet with a horseradish crust. Crab croquetas with romesco dipping sauce. Easy Baked Avocado Brunch Recipe with Eggs. Green tomato fritters with bacon mayonnaise. Roasted Vegetables with Halloumi Recipe. Cheesy potato frittata with radicchio, salami and olive salad  Brazilian coconut chicken curry. Eggy bread recipe. Baked eggs in spicy tomato sauce. Baked camembert dough ball platter recipe. Griddled asparagus and goat's cheese toast. Carrot and ginger soup. Pork, celery and water chestnut wontons with ma la chilli oil. This recipe was created by Ching-He Huang as part of a traditional Chinese New Year menu.

Pork, celery and water chestnut wontons with ma la chilli oil

She’s filled wonton wrappers with a fabulously tasty pork and water chestnut filling and drizzled them in a homemade ma la chilli oil. Divine. If you’re making a Chinese feast, try Ching’s wok-fried scallops, garlic spinach longevity noodles, red-cooked cod and maple pineapple recipes. One-pan chilli eggs with guacamole. Gnocchi with mushrooms & blue cheese. Mexican black bean nachos.

Sicilian lemon pappardelle with ’nduja and crunchy breadcrumbs. Aubergine al forno with ’nduja. Sticky miso and tahini aubergine wedges. Crab stretch. Six hour slow roasted lamb shoulder with charred red peppers and rosemary gravy. The six dishes everyone should have in their recipe repertoire, according to top chefs. Mughlai paneer kofta curry. Seared paprika beef salad with smoky romesco sauce.

Cheeseburger meatballs. Pan-fried pork chop with sage and apple mash. Celariac and fennel potato latkes with smoked trout. Falafels with tahini dressing. Sweet and Sour Chicken Recipe. Pissaladière. Lemon tagliatelle. Sweet potato & chorizo quesadillas recipe. Miso-baked cod. Warm broccoli with anchovies and red chilli. Baked Pesto Risotto Balls — My Diary of Us. Last week I shared my new favorite risotto recipe where I added pesto to the mix.

Baked Pesto Risotto Balls — My Diary of Us

It's a great recipe if you missed it, but the point here is that you almost always have leftovers after you make risotto. Leftovers that are too delicious to get rid of, and one of my favorite ways to use up my risotto leftovers is to make risotto balls! Being that I could dip most things into marinara sauce (mozzarella sticks, pizza crust, crusty bread...okay so I could did anything carb loaded into marinara sauce), my baked pesto risotto balls are the perfect accompaniment to my love of dipping and marinara.

These little balls of flavor are perfect to serve as an appetizer or as a side dish in my opinion. And since the risotto is the real time consuming part and it's usually already made, you can whip up these risotto balls in a flash! Traditionally risotto balls are fried, but I like to bake them to cut down on some of the calories and it's way less of a mess to clean up! Sausage and purple sprouting broccoli penne. Charred broccoli with anchovy and tahini sauce. Lamb shish with olive and walnut tahini. Prawn and tofu pad thai. Chicken with baked pearl barley risotto.

Best ever chunky guacamole recipe. Butternut massaman curry. Creamy chicken cacciatore. Teriyaki salmon noodles. Creamy pumpkin & lentil soup recipe. The ultimate French onion soup. Healthier vegetable spring rolls. Butternut squash, chickpea and blue cheese pancakes. Chinese chicken curry recipe. Chicken, kale and pesto soup. Prawns with tamarind caramel and black pepper. Pumpkin and swede crumble. Spaghetti cacio e pepe. Brown rice kedgeree. Aguachile Recipe with Prawns. Cheese and broccoli bake.

Moroccan Vegetable Soup Recipe. Goat's cheese and barley risotto with winter greens. Greek-style nachos.