What Dad Cooked is a collection of our dad’s recipes, thoughts, tips and cooking hacks that simply need to be shared with all you foodies!
Here is the simplest way to enjoy the flavour combination of asparagus and Parma ham – side-by-side.
It’s the British asparagus season – make the most of it with this very simple combination: fresh asparagus from local fields and fresh peas from a pod, boiled and then quickly braised in butter, with lemon herbs and hazlenuts and kasha for a bit of crunch.
The boys are not keen on quiche – but I cannot see what is not to like. Besides putting asparagus in a quiche is a good way to enjoy the asparagus season.
This is not really a recipe, more a method for grilling or griddling your asparagus.
A great flavour combination and presented here as a main meal salad or antipasto.
I found a bunch of super thin asparagus and thought they might go well with linguine. It’s such a simple combination and a great way to enjoy asparagus.
A really easy and tasty starter or light lunch or supper. Make during summer when home-grown asparagus might still be available.
‘Unlike my brothers I’ve never been a risotto fan…but with enough artichokes and home grown beans…’
Here is the simplest way to enjoy the flavour combination of asparagus and Parma ham – side-by-side.
This is not really a recipe, more a method for grilling or griddling your asparagus.
A great flavour combination and presented here as a main meal salad or antipasto.
This is a standard Soho trattatoria fare of the 70’s. Bresaola, rocket and Parmesan is still popular so the avocado element seems to have fallen out of favour. Put it back in – it’s a good combo!
It’s the British asparagus season – make the most of it with this very simple combination: fresh asparagus from local fields and fresh peas from a pod, boiled and then quickly braised in butter, with lemon herbs and hazlenuts and kasha for a bit of crunch.
Leo and his partner took Mr and Mrs WDC to Brasserie Zédel. As so many people have commented, the hightlight is the steak haché. Here’s my version.
The Italian tricolor? A caprese salad? But it’s not mozzarella – it’s tofu. Tofu and avocado are a match made in heaven – so can the partnership be more inclusive ? Absolutely.
This recipe is all about tofu and how well it partners avocado, spinach, sesame and ponzu dressing. I’ve been rather fastidious in presentation – but don’t let that put you off. Just try the combo, however its presented.
There’s a big culinary issue at stake here. Is pork belly skin and fat best when it;s crispy or when it is soft and unctuous? I like it both ways – here’s how to do soft and unctuous.
A côte de boeuf is a basically a monster steak with a bone in, or a French version of a rib of beef. But however you want to describe it, it is a wonderful piece of beef. Cook it simply and serve with chips and salad – and my no-split, light and easy béarnaise sauce.
This is the style of pork that you see hanging from the windows of Cantonese restaurants.
Bao buns seem to be the latest thing. But don’t just make them to be trendy – they’re fun and good to eat.
Yaki soba is a Japanese noodle stir-fry. Soba noodles are made with buckwheat, but yaki soba are uses egg or wheat noodles.
This is part of a series of really easy dishes – this one takes not much longer than the rice does to cook. It’s perfect for a quick supper after work or lunch or tea with the kids.
@armani_claudia @hubbubUK @EthicalHedMag @HealthistaTV Ah reminds me of my nonna! Carrying the polenta through from… https://t.co/aoCzOlur4k
