Loveladles

Food Lovers Recipes

Category food

CARAMELISED FENNEL ON GRILLED MASTELO CHEESE

Mastelo is a white, hard cheese which comes into its own when grilled, fried or in some way melted. It has been developed and is produced in the verdant Kambos region of Chios, Greece, by the K.Toumazos family, who have done a remarkable job in gradually bringing this fantastically popular product to the rest of Greece. I’m quite sure that it is bound for international stardom soon… We paired it

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BLOOD ORANGE, FENNEL AND BEET SALAD

My excitement when blood oranges appear in the markets is unfettered. It’s the fabulous fiery colour that does it for me (just look at these pics) but I’m also very keen on their tartness compared to other orange varieties and their ever-so-subtle hint of spice. They come into season in late winter and the first sight of them in the markets harbingers the fresh flavours of spring. Cocktails, puddings, marmalades,

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LEMON & LIME POLENTA CAKE

Resistance is futile. This is a fabulous, indulgent cake, best served with a big dollop of crème fraiche. It’s a perfect accompaniment to afternoon tea or coffee but it also holds its own as a delicious pudding after lunch or dinner. The citrus tanginess balances the buttery polenta mixture and I have friends who struggle to resist a second piece, however full they think they are! So don’t over-think this.

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LEEK AND POTATO SOUP

Make a Welshman happy – serve him leeks on the first day of March (St David’s Day). Oh I could happily ‘bang on’ about the humble leek, extensively cultivated in ancient Egypt and Mesopotamia and the national emblem of Wales (and also the regional symbol of Oltenia, Rumania). When renowned couturier, Norman Hartnell, tried to replace it with the “more attractive Welsh daffodil” to be embroidered on Queen Elizabeth II’s

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LINGUINE WITH PRAWNS

This rocks. Punchy flavours and a taste of the sea. Close your eyes, breathe in deeply and this might just transport you to your favourite seashore. The sauce takes about as long to prepare as it will take you to boil the pasta. This is such an easy, simple and hugely flavoursome dish, that it has become a great favourite with all my family and my children (now sort of

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BERRY & MINT PAVLOVA

This is a classic summer pudding, served and loved throughout most family kitchens. The reason I’d like to share this with you is that I believe I have found the most delicious and fool-proof recipe for the perfect meringue…and once you have perfected making meringues, there is just so much you can do with them – from the simplest individual “beze” with whipped cream, to the wildest layered, chestnut or

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AVOCADO BRUSCHETTI

Everyone’s singing the praises of avocados’ nutritional properties these days. I simply love the creamy texture and slightly nutty flavour of them and there’s almost nothing I’d rather snack on (preferably with home-grown and very flavourful tomatoes and some fresh basil) on a warm summer’s day. This way of serving them is quick and simple to make. Bruschetti should have punchy yet “clean” flavours in my opinion. The addition of

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ASPARAGUS SALAD

I love the simplicity of this salad. It’s such a quick and delicious side dish. Its three basic ingredients complement each other perfectly and can accompany many main courses. It’s also a winner served as a light lunch – with poached eggs and warm bread perhaps. I’ve been a bit obsessed with asparagus lately. This might be because it’s in season right now and I can easily find wonderfully fresh

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BLOOD ORANGE AND FETA SALAD

This salad has similarities to the ‘Blood Orange, Fennel and Beet Salad’ – well for a start you’ll be using blood orange and beetroot rounds as two of its main ingredients – however the addition of feta cheese, roasted cumin seeds and ground pistachios, lend it a uniquely middle-eastern aroma and richness. It works brilliantly well as a side dish for fillet of beef, chicken or halloumi kebabs, especially if you

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