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JAMIES_RECIPES
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sweet duck legs cooked with plums and star anise


If you are the type of person who goes into a supermarket and buys prepacked chicken or duck breasts, thighs or drumsticks, then I...

Wed 26 Sep 2007 @ 19:27

plum and almond tart


This is a great filling for a tart. It gives you a lovely frangipane mixture, with the delicate taste of almonds, and the lovely texture...

Tue 28 Aug 2007 @ 12:10

tomato soup


I bet you didn't know it was so easy to make your own tomato soup - this basic recipe won't take more than 45 minutes, depending on...

Tue 17 May 2011 @ 16:21

salt cod soup (zuppa di baccala)


Did you know that cod used to be a very highly prized, valuable trading commodity? Wars and battles were won on salt cod because, of...

Thu 14 Jan 2010 @ 13:19

fantastic tomato and fennel salad with flaked barbecued fish


The nice thing about this dish is that you have the lovely, cool salad contrasting with your warm or hot fish. It works really well...

Tue 14 Jul 2009 @ 14:17

whole baked cauliflower with tomato and olive sauce


This is a great way to cook cauliflower because it half steams and half boils in the delicious sauce. It's really nice served at the...

Mon 23 Mar 2009 @ 15:39

slow-cooked shoulder of lamb with roasted vegetables


This is a recipe that I first made as an alternative to roasting a leg of lamb. I wanted to save time and make my own gravy, so I turned...

Mon 23 Mar 2009 @ 15:24

roast leg of lamb with aubergines and onions


Most of us Brits are in love with good old roast lamb with all the trimmings - mint sauce, roast potatoes, you know the story! But...

Mon 23 Mar 2009 @ 15:13

spring minestrone


There's a whole world of minestrones out there - most of which follow very strict, authentic recipes. Personally, I feel that a minestrone...

Mon 23 Mar 2009 @ 10:07

tray-baked lamb with aubergines, tomatoes, olives, garlic and mint oil


Preheat the oven to 200°C/400°F/gas 6. Criss-cross the fat on the lamb - this will help it render and become nice and crisp....

Wed 04 Feb 2009 @ 11:15

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