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California walnuts

Butternut squash and walnut pasta sauce Ingredients: 1 medium onion, chopped 2 tablespoons olive oil 1 butternut squash, peeled and cut into small cubes (about 2 inches) 3/4 cup water handful fresh chopped parsley 1/2 cup walnuts, roughly chopped plus extra for garnish 1/2 cup freshly grated parmesan plus additional for sprinkling Directions: Cook onion […]

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Les petits chefs – Food Revolution Week 2

Jamie Oliver’s Chicken Chow Mein Ingredients • a thumb-sized piece of fresh root ginger • 2 cloves of garlic • ½–1 fresh red chilli, to your taste (we used a whole banana pepper and half a small jalapeno pepper) • 1 large skinless chicken breast, preferably free-range or organic • sea salt and freshly ground […]

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Les petits chefs – Food Revolution Week 1

Jamie Oliver’s mini shell pasta with peas, bacon and mint sauce Ingredients 10 slices smoked streaky bacon or pancetta, preferably free-range or organic a small bunch of fresh mint 150g Parmesan cheese sea salt and freshly ground black pepper optional: 1 chicken stock cube, preferably organic 400g dried mini shell pasta olive oil a knob […]

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Daring Bakers Orange Tian

The 2010 March Daring Baker’s challenge was hosted by Jennifer of Chocolate Shavings. She chose Orange Tian as the challenge for this month, a dessert based on a recipe from Alain Ducasse’s Cooking School in Paris. To tell you the truth, my heart wasn’t really into this challenge from the start – something to do […]

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Les petits chefs – Week 5

This is the fifth in a series chronicling my adventures in the kitchen with my cooking club at school – Les Petits Chefs.  We had been using using recipes from the book C is for cooking, which I received for review but this week, since it is this particular group’s last session, I thought I […]

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