Pozole Verde

This delicious soup is becoming a firm WDC favourite.

Chilli Rellenos (Poblano)

Fried chillies stuffed with cheese.

Chilli Rellenos (Small Pepper)

Smaller version of chilli rellenos – fried small peppers stuffed with cheese.

Chipotle Chilli Taco

A very adaptable vegetarian/vegan taco filling

Chilli Rellenos (Padron)

Minature chilli rellenos made with padron peppers.

Chipotles en Adobo

All the taste of Mexico in one recipe.

Salmon Croquetas

The usual Spanish croqueta is made with jamon. These versions are made with smoked salmon. They work really well and would not go amiss on any tapas menu.

Marisa’s Pasta

Well, hers, mine – and Norma’s too…

Caponata with Cinnamon Basil Flowers

Caponata is a Sicilian specialty. I’ve adapted the recipe to include basil flowers scented with cinnamon.

Asparagus Vignarola Pappardelle

This recipe uses a vignarola recipe but combines with pasta. A very good combination…

Asparagus Vignarola

This is an Italian stew made from spring vegetables including artichokes, broad beans, peas.

Dad’s Unctuous Braised Pork Belly

There’s a big culinary issue at stake here. Is pork belly skin and fat best when its crispy or when it is soft and unctuous? I like it both ways – here’s how to do soft and unctuous.

Really Easy Chicken and Pesto Pasta

This is part of a series of really easy dishes – this one only take as long as the pasta does to cook. They’re perfect for a quick supper after work or lunch or tea with the kids.



ADVERTISEMENT
© What Dad Cooked, 2024. Privacy Policy. Terms and Conditions. Twitter Instagram