Classic Devilled Eggs are a favourite addition to brunch, barbecues or buffets. Struggling with cooking and peeling eggs? Or ever wondered how some devilled eggs have a better colour and flavour than others? Read on for some tips and tricks.
Baked Pasta with Sausage and Peppers
Notice I didn’t call this “Sausage and Pepper Penne?” That would be plagiarism. What makes this version better than those served at popular Italian chain restaurants is, well…several things. It’s far less expensive to make it at home. You can make it as hot or mild as you like. And, this recipe is loaded with meat and vegetables and light on pasta. Here’s my favourite version of Baked Pasta with Sausage and Peppers.
Steamed Mussels with White Wine, Lemon and Garlic
These bivalves are so easy to cook and they’re cheap! I mean inexpensive. You can find them at most grocery stores and since they’re harvested year round, they’re always in season. Steamed Mussels with White Wine, Lemon and Garlic sounds impressive but are a cinch to make!
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Strawberry Mandarin Salad with Sweet Onion Vinaigrette
Freshly picked organic mixed greens pair perfectly with sweet local strawberries picked at their peak of ripeness. More vibrant colour is added with mandarin orange sections, and the tangy sweet onion dressing balances the sweetness of this Strawberry Mandarine Salad.
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Steak and Guinness Pie
Steak and Guinness Pie is the top of my list for comfort food. The beef is cooked slowly in a bath of dark beer and topped with pastry. It’s pretty much that simple but the taste is rich and satisfying. There’s no need to make your own pastry because store bought puff pastry is perfect for this. Add a few veggies to the stew and you’ve got a complete meal.