This is a great potato side dish that I first tasted during a school trip to Switzerland some 30+ years ago, and it’s still a favourite in my family to this day. It goes perfectly with just about anything that goes well with potatoes! LOL. It is also delicious served in bread or sandwiches, added to green salads, or can even be used as a basis for a potato salad ….
As it’s Valentines day, I thought I’d post a suitable recipe, and “KAREN’S VERY BERRY BREAD N’ BUTTER PUDDING” is an ideal recipe for Valentines day. It is reasonably easy & quick to make (…. easy enough that a man could make this for his Valentine!), and is delicious as well as being low in fat & reasonably healthy, and providing you don’t make it too sweet it could even be included in a weight-loss diet occasionally (….speaking from experience here!)….
This is a very easy recipe for a tasty vegetarian “Bruschetta” with a Camembert cheese twist, however you could use whatever (soft) cheese you prefer (such as Goats Cheese, Brie Cheese, Soy Cheese, etc) or you could even omit the cheese altogether for a more traditional Italian Bruschetta. It is SUPER-EASY and SUPER-QUICK to make…..
This is another (SUPER-EASY, SUPER QUICK) delicious vegetarian recipe that I adopted on my trip to France many years ago (…. see also my “French Tomato Side Salad” recipe – as these two recipes go together PERFECTLY). This recipe also keeps surprisingly well if stored in the refrigerator in a sealed container (it should keep for at least 3-4 days, if not longer) and goes with just about anything.
This is a new recipe that I’ve only recently created, but I’ve already cooked it at least 3 times as we enjoy it so much already!. It is SUPER-EASY and quick to make, and makes a really nice change to the usual, boring old pasta sauces normally available to vegetarians (tomato based, or cream based….), and so if you are a fan of curries or spicy food, or if you simply just feel like trying something a little different, then maybe give it a try!….
This is my version of a Sri Lankan dish that I “borrowed” many years ago from the late Marlene Serpanchy, a wonderful cook whose Sri Lankan Potato Fry was legendary, as were her many other Sri Lankan dishes. This dish will go well with just about ANY curry (such as Indian), so it’s not only useful for Sri Lankan curries. It is also delicious as a quick snack in bread or sandwiches, can be used as a spicy potato side dish for omelets and other dishes, or can even be used as an ingredient in cooking (eg: added to an omelet mixture, quiche mixtures, or used as a filling for pies or pasties, etc). ….