bolognese sauce
So, everybody knows how to make bolognese sauce, right? Well, my flatmate Peter didn’t and so I gave him a lesson the other day. Recipe and instructions below the links. 400 gr ground beef 400 gr...
View Articlecurried cauliflower purée
A couple of weeks ago I had a huge cauliflower about to turn and decided to steam the whole thing at once and make some sort of soup. And I ended up with this very spicy and smooth cauliflower purée....
View Articlemister anchovy’s meatloaf
Actually it’s his mom’s meatloaf. I saw this fabulous sounding comfort food recipe over at mister anchovy’s the other day and knew I would have to try it, especially now that the days are getting...
View Articlechorizo & gambas risotto
Since making my first ever risotto a couple of months ago they have become a staple dish here at casa az. Until now I’ve been sticking with mushroom & veg versions … that is, until my pal...
View Articlebacony leek & potato bake
Yesterday I saw some lovely looking leeks at the market and bought them without any idea of what I’d end up doing with them. In the end this is what I came up with – something autumny that included...
View Articletriple grilled mac & cheese
Another fab recipe from guest contributor, fellow foodie & friend WeeRascal (previous contribution was his angus beef & coriander casserole) [click to enlarge] What’s your favourite part of...
View Articlepotato “raclette” casserole
Just so you know, this has nothing to do with a proper raclette, nor does it use raclette cheese. But as it does involve mostly potatoes and melted cheese this is what came to mind as I was making it....
View Articlehuevos rotos
Huevos rotos (literally “broken eggs” in Spanish) is a very traditional dish with many variations, but all including perfectly crispy fried eggs with soft yolks and fried potatoes. The ones you see...
View Articlesausage sarnie
So there I was with a sudden craving for a meatball sandwich (something I haven’t had in YEARS) and all I had was some chorizo criollo in the fridge. It was time to improvise! The addition of spinach...
View Articlemigas
Traditionally migas (literally: bread crumbs) was a peasant’s or shepherd’s dish, a tasty way to use up stale bread using little more than some garlic, olive oil, and whatever bits of meat or...
View Articlealbóndigas (meatballs) with 2 sauces
I started off with an urge to make some good old fashioned meatballs, but couldn’t decide on a sauce. Eventually I went with a traditional Spanish tomato sauce but then – oops – ended up making way to...
View Articlemeatloaf
So I was lying in bed a couple of mornings ago, scrolling through my Twitter timeline, and up popped a recipe video for meatloaf. And I thought… meatloaf! Wow, I hadn’t had meatloaf in YEARS. So that...
View Articlecheesy garlicky courgette potato bacon bake
So it’s another “fridge forage” lunch, this time using up a couple of courgettes and potatoes that needed eating. It’s fast and easy and you can play around with the ingredients (obviously leave out...
View Articlemini chorizo toad in the hole
The other day I saw a friend’s pic of toad in the hole on Instagram and I said, hang on that’s just yorkshire pudding with sausage in it. Duh. I don’t know what I thought it was before, I just knew it...
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