JamieOliver.com

member blog: allora andiamo

allora andiamo

allora andiamo

From
Sauerkraut Country

Member since
6th Oct 2008

About
I'm 43 years young and LOVE cooking. My family is originally from Sicily ( & Italy) and my Mum was a fantastic cook. She cooked us the most wonderful dishes and I have fond memories of sitting round the dinner table with my family, eating great food that had been prepared with one very special ingredient...LOVE. This is still important to me today and I could never just throw a ready meal in the microwave and serve it up to my family. I think good food isn't about expensive ingredients or making plates look like works of art but about making food that's tasty and will make your friends and family come back for seconds :) Oh and we tend to eat mostly Italian in our house but I will try anything and everything that looks and tastes good :) If the food i've made looks good i'll take a piccy of it too,much to the annoyance of my hubby,who will have to wait patiently whilst i take the umpteenth photo,lol.

allora andiamo's blog posts

red cabbage salad

Tue 16 Mar 2010
GENERAL BLOG

finely grated red cabbage, onion, a touch of garlic and mustard, pepper,a dash of olive oil, white 'balsamico' and agave syrup to sweeten..the mix of vinegar and agave syrup gives it a lovely sweet and sour flavour big_smile

8 COMMENTS

marinated pork fillet ....

Tue 16 Mar 2010
GENERAL BLOG

......for tonight's pork skewers smile  cut into cubes then marinated with olive oil, a squeeze of lemon juice, dried oregano, crushed garlic, fresh chilli, dried red chilli and black pepper....salt goes on later, just before it hits the griddle pan big_smile

2 COMMENTS

cold roast beef with a low fat remoulade

Tue 16 Mar 2010
GENERAL BLOG

i made this for lunch the other day smile ..... remoulade is usually made with an egg and oil base, but i sometimes make a lower fat version using a reduced fat creme fraiche...this is lovely served with cold sliced meats, on boiled or baked potatoes or even pan fried/grilled fish...if you're serving it with  fried fish then add a little white wine/white balsamic vinegar to the mixture to balance the flavours a little wink

makes about 2 portions

4 tbsp fat reduced creme fraiche (approx.15% fat)
1-2 tsp capers, lightly crushed
1 cornichon, finely chopped
1 shallot, finely chopped
1 small anchovy (rinse then crush)
about 2 tsps each of finely chopped parsley and dill
salt and black pepper to season
a pinch of sugar

place the cornichon,herbs,shallot,anchovy and capers in a small bowl and sprinkle with the pinch of sugar, salt and pepper...leave it to sit for a few minutes before adding the creme fraiche and anchovy....mix together then place the mixture in the fridge for at least 20mins to allow flavours to mingle.

6 COMMENTS

German style Fried Potatoes

Tue 16 Mar 2010
GENERAL BLOG

'Bratkartoffeln'...with bacon and onions smile
recipe > http://www.jamieoliver.com/foodwise/art … hp?id=3503

6 COMMENTS

'Leberkaese' (AKA Fleishkaese)with fried potatoes

Tue 16 Mar 2010
GENERAL BLOG

Leberkaese is a kind of German meatloaf , usually made with pork, bacon and various herbs and spices (recipes do vary though)..it's often served with fried potatoes and a fried egg...most people (including me mrgreen ) buy it ready baked but i wouldn't mind having a go at making it myself one day...recipe will follow..errrrmmm..some time this year whistle lol

5 COMMENTS

allora andiamo's foodwise posts

Fried potatoes (Bratkartoffeln)

Tue 16 Mar 2010 @ 10:13

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Pasta al Forno

Wed 03 Mar 2010 @ 17:29

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Brioche French Toast with Rum Raisins & a Vanilla & Rum flavoured Sauce

Mon 01 Mar 2010 @ 16:55

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Ginger Cake

Sat 27 Feb 2010 @ 22:20

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Chicken \'Cacciatorra\'

Thu 25 Feb 2010 @ 13:21

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