OLYMPUS DIGITAL CAMERAWhat We’re Eating Again: Roasted Fish, Baked Clam Style

From: “It’s All Good” – May 2013  (The original post can be found here.)

Why: This dish is solidly in our Fish Friday rotation because everybody loves it.

Top Tips: Although the original dish called for sea bass, we’ve found that it works with any filleted fish. Tonight I used trout, which I can’t encourage you enough to try, as it’s locally sourced, inexpensive and delicious. As I’ve said before, I was hesitant to try trout as I thought it would be too fishy, but that is absolutely not the case if it’s fresh. Even the boys like it.

Also, because we are fond of bread crumbs in this house, I double the recipe so that there’s plenty for everyone’s fish.

(Sorry, there are no links to this recipe.)


Kirstin: I make this a lot, having originally made it in January 2013. It’s a simple recipe that everyone likes, and can be made in winter or summer. You just can’t go wrong with a teriyaki sauce and I love that this is a homemade one. I have actually taken a picture of this recipe on my iPad so that this recipe even comes with us on holiday. That’s how reliable it is. Finding mirin in France, is a whole different problem!

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CBAMAranciniWhat We’re Eating Again: Arancini

From: “Poplo” – March 2013  (The original post can be found here.)

Why: This is a great way to use up leftover risotto. Unfortunately, in this house, we don’t have leftover risotto that often. But when we do, we try to use it this way.

Top Tips: Although I used fine corn meal this time, I dipping them in breadcrumbs also works. This is a real winner, particularly when you have people around for dinner. However, it’s really just an appetizer. You wouldn’t really be able to serve this as a main course.

Recipe Link: Google Books has kindly indexed this recipe. Highly recommended. 


What We’re Eating Again: Tomato & Mozzarella Gnocchi Bake

From: “Bill’s Italian Food” – June 2014 (I never got around to posting this during the month, but it seems that this dish has real staying power, given how much we love it.)

Why: We’ve made this twice already and I’ve only had the cookbook since June. He says in the introduction that his daughter would eat this every night, and I think that also would be true of my sons. They love it because of all of the cheesy pasta goodness, I love it because it tastes an awful lot like lasagna, but takes seconds to prepare. (Well, not seconds if we’re being technical, but it’s very, very quick.)

Top Tips: With two hungry boys– one a teenager– we have found that just one 500g bag of gnocchi isn’t enough to feed us all. We double it and then there’s plenty for everyone.

If you’d like to make it yourself: The recipe can be found by clicking through this sentence, courtesy of KIIS 1065.

CBAMRisottoWhat We’re Eating Again: Pasta Risotto with Peas & Pancetta, though we call it “Fake Risotto”

From: “Nigellissima”, October 2012 (Our original post can be found here.)

Why: We eat this all the time, because it’s the perfect dish for the nights in which I have 15 minutes to prepare dinner and all four of us have to be in four different places 30 minutes later. Everyone loves it, it’s delicious and it’s easy: the holy triumvirate of family dinners. Whenever I’m doing our food shopping, I make sure to throw in some orzo so we always have this pasta to hand. I’ve also made this when we’re away on holiday, as I’ve made it so much I have the recipe memorised. (See top tips below for how to do this yourself.)

Top Tips: I double the quantities that Nigella calls for when the four of us are eating dinner. That also makes it easy because it’s one bag of orzo. If you don’t have a scale to hand if you’re on the road, I put in roughly three handfuls of frozen peas for 300 grams, when I’m doubling the recipe. While using garlic olive oil is nice, it’s not essential. If I don’t have garlic olive oil, either I’ll add in some minced garlic or just go without.

If you’d like to make it yourself: You can find the recipe here, courtesy of Williams-Sonoma. Sorry, they’re not using metric in their calculations.


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