Guilt-Free Roast Pork and Pear Salad

Perfect Pork and Pear Salad

Guilt-Free Pork and Pear Salad

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One of the real joys of live-streaming cooking is answering viewer challenges. Experimenting and researching food combinations I’d not previously considered has taught me a great deal about how food and the human body works. I get to play .. and learn in the process. Were it not for one such challenge, I may just have saved my German Volkhorn bread for toast .. and Leberwurst and Walnußkase .. anyway (*cough*) I’d never have discovered this gem. The Pork is nice, especially with roasted pears, but the stuffing is a whole ‘nother level of bliss. Rich, nutty and satisfying, without blowing my blood sugar through the roof. Definitely try this at home 🙂

Puffy Neeps

cheesy, tasty, Puffy Neeps

cheesy, tasty, Puffy Neeps

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Those of you with Scottish ancestry may be familiar with “Bashed Neeps”, the traditional accompaniment to haggis. It’s made by boiling and mashing swedes with butter and spices. Sadly, where we live swedes are often difficult or expensive to obtain for most of the year, so I began combining them with parsnips when they were out of season. To my delight, I found I could make a “gourmet” version that is light, fluffy and makes a delicious accompaniment to roast, baked or barbequed meats. The cheesy crust is particular popular in Casa de Chaos!  It’s a good vegetarian option with salad or baked vegetables. It’s also the perfect way to use up large, over-ripe or woody parsnips that would otherwise be consigned to the compost .. something I am sure frugal Scots would approve of, even if I am contaminating their neeps.

Chicken and Spinach Strudel

Chicken and Spinach Strudel

Chicken and Spinach Strudel

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When we think of “strudel”, the image of the classic Apple Strudel comes to mind. Thin layers of gooey, spicy, sweet apple rolled in layers and layers of transparent pastry. Heaven on a plate. However, why should such a simple and delicious idea be limited to dessert? If it works as a pasty, it can work as a strudel as long as you can spread it thin enough ..

Chicken and Vegetable Ragoût with Pumpkin Dumplings

ssshhh .. it's fancy French Ragout

ssshhh .. it’s fancy French Ragout

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Many of my recipes are mix and match. A pie filling can also be a fabulous stew. Excuse me .. ragoût. A scone recipe becomes tasty dumplings. This is the result of adapting Chicken and Vegetable Pie  and Damper recipes. Don a beret and cravat, practice your accent .. et voilà. They’ll never know it isn’t haute cuisine 🙂 

Sweet Potato Bake

Sweet Potato Bake

Sweet Potato Bake

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This dish is simplicity itself to make, requires no special equipment or ingredients and lends itself to endless variations. It’s a favourite bring-a-plate to meat-heavy Barbeques. Add plenty of thyme  to accompany a richly flavoured roast such as venison, beef or mutton.  I add thyme and orange zest to accompany Tarragon Chicken. Sage, extra onion and crushed garlic to make a side dish for roast chicken, veal or turkey. You can even add bacon, ham and/or leftover roast chicken to turn this into a Main Meal 🙂  The crushed nuts or almond meal are optional too (although they do make a nice sweet crunchy crust.