Category: Spring Mains

Turkey, Tomato, Mozzarella Lasagne

  For a printer friendly version of this recipe, click here. I often find lasagna a bit heavy with all the cheeses & meats, however by using ground turkey, it is much lighter and very delicious. Lasagne is a great dish for

Read More »

Marinated Grilled Steak Salad

For a printer friendly version of this recipe, click here. This is such a good salad to have in your repertoire! Just think…sitting outside on a warm night, firing up the grill, glass of wine…does it get any better? The

Read More »

Grilled Spot Prawns With Citrus Aioli

For a printer friendly version of this recipe, click here. It’s Spot Prawn season once again!  Woo hoo! I think the combination of hot prawns just off the grill with the aioli really works!  If you don’t want to bother shelling

Read More »
Barbequing and Grilling

Mustard-Dill Fish

My go to recipe for a really good marinade for halibut, cod, or salmon. The marinade makes enough for 8 – 10 pieces of fish so I reduce the recipe as needed.  This fish marinated this way was a big favorite at

Read More »

St. Patrick’s Day “Irish Lamb Chops”

For a printer friendly version of this recipe, click here. A very easy dish to make for St. Patrick’s Day or any other day!  I’m a big fan of Colcannon (see below)  and think it would be a great accompaniment to

Read More »

Butterflied Leg Of Lamb With Spinach Stuffing

For a printer friendly version of this recipe, click here. I made this for Easter Dinner but think it would make a lovely “company” main course anytime of the year! Makes 6-8 Servings 3 lb.boneless butterflied leg of lamb, ask your

Read More »

Orange-Glazed Chicken

A really, really good Asian style chicken baked & glazed with an orange sauce. The next time I make this dish I am going to give it a go with blood orange juice which I love; especially combined with bubbly!

Read More »
Fall Appetizers

Anne’s Meatballs

When I worked at the corporate dining room, we made bucketful’s of these meatballs for receptions,coated with a sauce made from grape jelly, chili sauce and a squeeze of lemon juice; probably sounds a bit odd, but tastes pretty good! They were always a hit.  We

Read More »
Fall Mains

Braised Rabbit With Rosemary

As the Italians say, “simplice ma buono” (simple but good). The dish tastes great, is easy to do and doesn’t require a lot of ingredients.   This is my adaptation from Ristorante Da Gino in Rome. The Ristorante uses a 2 – 2 ¼

Read More »

Saltimbocca alla Romana

Not necessarily just for spring but when the new sage comes out, why not?  Checchino dal 1887 Trattoria in Rome has this on their menu.  Having tried a number of Saltimbocca recipes, I find this one to be really simple and

Read More »