Cook Once Eat Twice

Cook Once Eat Twice April 2016

Welcome to this month’s #CookOnceEatTwice recipe linky.  As usual I’m looking forward to seeing lots of ideas for how you save time in the kitchen by cooking meals that can be eaten once and then again the next day or the next week.

Cook Once Eat Twice

Here’s a reminder of the rules:

  • Include a link in your post to Searching for Spice and include the badge.  Add your link to the linky.
  • Tweet @Corinthecook using the hashtag #CookOnceEatTwice and I will retweet.
  • Include the source of any recipe if applicable and use your own photos.
  • I will pin all entries onto the Cook Once Eat Twice Pinterest board.
  • It’s acceptable to link up old posts but please update them with the link and the badge so they fit the rules of the challenge.
  • Feel free to link up to other blogging events as well, as long as it is within their rules.
  • Please take the time to visit some of the other links that catch your eye.
  • The closing date is the 28th of the month and the roundup will be posted soon afterwards.
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Cook Once Eat Twice

Cook Once Eat Twice March 2016 Round Up

March has been a very good month for #CookOnceEatTwice with 20 entries and lots of variety.   There were breads, cakes, desserts, vegetarian dishes and meat dishes.   I will certainly have lots of choice when I decide which of the dishes to make next month!   To see which dish I made from last month then  scroll down to the bottom.

The first entry was this Classic Fish Pie with Perfect Creamy Mash by the Why Chef.  I was delighted to discover this blog and love all the explanations and ‘why’s.

fish pie

Next was Food Bod with this lovely Aubergine Bhaji made with a Homemade Curry Paste.  It looks beautiful and healthy.

homemade curry paste and aubergiine bhaji

Although I love traditional fruity hot cross buns my husband definitely prefers chocolate ones so I know these Gluten-Free Hot Cross Buns from The Gluten Free Alchemist would be very popular in my house.

gluten free hot cross buns

Sometimes frittatas can seem a little boring but this one is anything but.  I love the use of the celery leaves on this Twaróg (Polish Farmer’s Cheese) and Celery Leaf Frittata  by De Tout Coeur Limousin.

twarog and celery leaf frittata

One day soon I really need to try Speculoos to find out just how good it is!  I am always happy to have some streusal and spice in my cakes so this Speculoos Marble Cake with Speculoos Streusal by Family Friends Food would certainly be something I’d love to try.

Speculoos marble cake with speculoos streusel

There was then another sweet entry from Only Crumbs Remain who baked this fantastic Jelly Bean Illusion Cake to celebrate her first blogiversary.  Not only does it look good, with raspberry and white chocolate layers it must taste amazing too!

2 Illusion Cake x640

I do like my pies and love the flavours in this Butternut Squash, Leek and Ricotta Lattice Pie by The Baking Explorer.

butternut squash leek ricotta lattice pie

Curry has to be the ultimate #CookOnceEatTwice recipe.  The flavours just get better and better the next day and so this easy Lamb Rogan Josh by Easy Peasy Foodie definitely ticks all the boxes for me!


I often cook pulled pork as it’s so versatile and this Sous Vide Pulled Pork by The Why Chef sounds amazing!  I do believe you can never have too many pulled pork recipes!


Next was The Gluten Free Alchemist with this gorgeous Roast Dinner Quiche.   I love how the leftovers from a roast dinner can be used to make a quiche which in itself provides enough leftovers for the next day as well.

roast dinner quiche

With Easter coming up, Only Crumbs Remain linked up these gorgeous Simnel Cupcakes.   I can’t resist marzipan so would love to try one.  And Little Miss Spice would like one of those little chicks too!

2 Simnel Cupcakes x640

I love Spanish style croquettes and these Lamb Croquettes with Chipotle Sauce by Food Eat Love sound absolutely delicious!

lamb croquettes

Next was this tasty Buckwheat Banana Nut Bread by From Plate to Pen.   It sounds delightfully nutty and I know I want to have a go at baking with buckwheat flour now too.

Buckwheat Banana Nut Bread

My own entry was this healthy black quinoa and chicken salad with a lemon and parsley dressing. If you’ve never tried black quinoa then do, especially if you like slightly crunchy grains.

Chicken and Black quinoa salad with green beans and green peppers

It was followed by this beautifully spiced vegetarian Sarson Ka Saag, Potato, Paneer and Pea Pie by Allotment 2 Kitchen.


The next entry was a slow cooked Vegetable and Bean Stew by Hijacked by Twins.  It sounds like the perfect easy meal for feeding a family and providing lots of leftovers.

vegetable bean stew

Allotment 2 Kitchen then contributed another delicious vegetarian dish packed with greens: this Supernatural Green Quiche with Spirulina Shortcrust Pastry.

green quiche

Even after eating so much chocolate over the last few days I am still tempted by this Gluten Free Chocolate Bread Pudding, made by The Gluten Free Alchemist with leftover hot cross buns.  It looks irresistible!

gluten free hot cross bun chocolate pudding

If you’ve ever struggled to fill cannelloni you’ll know why I love the sound of these Pasta Bolognese Roll Ups by The Why Chef.  They look deliciously cheesy but are actually quite healthy too!


The final entry was these Energising Chestnut Chia Chocolate Pancakes and a Maple Tahini Sauce from Tin and Thyme. They sound unusual but at the same time absolutely yummy.  Just take a look!


So thank you oncea gain to everyone who entered but before I go, I promised last month to have a go myself at one of the entries.  I was torn between a couple of recipes but in the end I chose the Vegemite Burger by Green Gourmet Giraffe, except mine was a Marmite Burger.  I loved it and so did Master Spice who is a Marmite lover.  Here’s my picture below and do pop over to Green Gourmet Giraffe for the vegemite burger recipe.

marmite burger

The linky for April will be open soon so do come back to link up any #CookOnceEatTwice recipes. Once again I’ll choose one of my favourites from this month to make before the next round up.

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potato and kale soup

Potato and Kale Soup

This creamy potato and kale soup is the perfect easy recipe for using up one of those big bags of supermarket kale.   You know the ones, you buy them full of enthusiasm and eager to feed your family the tastiest healthiest meals ever and then, well,  there’s often a more tempting meal option.   Despite kale being so in vogue right now, and despite everyone knowing how healthy it is, it somehow loses out to a more tempting dinner prospect.

Potato and Kale soup

Or maybe that’s just me.   I’m not saying I don’t like kale.  What I am saying is that however much I like it, it struggles to compete with sweeter vegetables such as peas, peppers and tomatoes.   Although on a side note, it is delicious with those vegetables in a stew.

Anyway, getting back to this soup,  this creamy potato and kale soup has absolutely no cream in it at all, it’s just the potato that breaks down and gives it that lovely smooth texture.  It’s a gently spiced soup, flavoured with turmeric and black pepper.

Recently turmeric has been hailed as a superfood as it contains the active ingredient curcumin, which is an anti-inflammatory and antioxidant and great for digestive health.   Even so, it is often thought of as little more than the yellow food colour often used in Indian food or as a cheaper alternative to saffron in Spanish paellas. It’s true that the flavour is subtle but it does give this soup a gentle warmth and because it’s not masked by other spices, it is discernible – in taste and colour.  It gives this kale and potato soup a lovely warm yellow tinge that dyes the wooden spoon as you’re preparing it, and any clothes that get too close too!

I normally go for soups packed with herbs and spices and strong flavours all the way.   As I said, this potato and kale soup is more subtly flavoured but that’s no reason not to add a spoonful or two of curry powder or a little cumin and coriander along with the turmeric if you prefer a punchier soup.

For more recipe ideas using turmeric, take a look at The Kitchn’s 19 Delicious Turmeric Recipes to Spice Up Your Life as well as these turmeric recipes from BBC Food.

Potato and kale soup


Potato and Kale Soup

Yield: Serves 4

A creamy potato and kale soup flavoured with turmeric and black pepper.


  • 2 small onions, peeled and finely diced
  • 2 cloves garlic, crushed
  • 1/2 tsp turmeric
  • 2 large potatoes, peeled and diced
  • 900ml stock (I used Turkey stock)
  • Approx 100g kale
  • Black pepper
  • Salt
  • 4 tbsp natural yoghurt


  1. Sweat the onions in a little oil.
  2. When the onions are soft after about ten minutes add the crushed garlic. Stir in and then stir in the turmeric. Cook for about a minute.
  3. Add the diced potatoes and stock. Bring to the boil then simmer for 10 minutes.
  4. Add the kale and simmer for another 10 minutes or until the potatoes are soft and the kale is cooked.
  5. Transfer to a blender and blend until smooth.
  6. Return to the saucepan and season generously with black pepper and a little salt.
  7. When serving put a tablespoon of yoghurt into the centre of each bowl and swirl it around a little


For extra flavour, add a little curry power along with the turmeric.

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I am linking this to Tasty Tuesdays at Honest Mum and Cook Blog Share at Hijacked by Twins.  I am also linking to Fiesta Friday hosted by Simply Vegetarian 777 and ten.times.tea.

Tasty TuesdaysCook Blog Share

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Black quinoa and chicken salad with green beans and green peppers

Black Quinoa and Chicken Salad

This black quinoa and chicken salad is full of healthy green vegetables, herbs and a fresh lemon dressing that makes it just what you need for a quick and easy meal.  As a bonus it keeps well in the fridge and so is perfect for giving you leftovers for lunch the next day too

Black quinoa and Chicken salad with green beans and green peppers

I created this quinoa and chicken salad for this month’s Recipe Redux.   The theme was easy recipes with 7 or fewer ingredients.   The type of meal you can make when you really don’t want to try out anything complicated or do too much thinking.   Except to make sure there are no more than 7 ingredients!

The Recipe Redux is a group of bloggers(many of them dietitians) who complete a healthy recipe challenge each month.  I love taking part as it keeps me on track and encourages me to focus on  healthy recipes and try new things.

It was actually just in January this year for my Recipe Redux challenge that I tried black quinoa for the first time when I made kabocha squash stuffed with black quinoa and discovered how much I like the taste and crunchy texture of black quinoa.  I was keen to use it again here as I think it goes really well with the green vegetables and chicken.

I kept the dressing simple – just lemon juice, fresh parsley and black pepper.  I love lemon juice on a salad and because of the fresh herbs there was enough flavour to make the salad zesty and light.

We ate this as a warm salad when it was first made and then kept it overnight in the fridge and it was just as nice slightly chilled when I ate it the next day for lunch, which of course means that it’s perfect for my #CookOnceEatTwice challenge as well.

Black Quinoa and Chicken Salad with green beans and green peppers

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I am also linking to Tasty Tuesdays at Honest Mum, Cook Blog Share, hosted this week by Snap Happy Bakes, Recipe of the Week at A Mummy Too and Saucy Saturdays hosted by Dini, Jennifer, Swayam and Christine.

Cook Once Eat TwiceTasty TuesdaysCook Blog ShareRecipe of the week

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Will my Kid Eat This? My New YouTube Channel

I’ve often mentioned that my two little spices are very picky eaters.   Little Miss Spice hardly eats any vegetables and doesn’t like foods to be mixed together so it’s very difficult to hide or disguise foods I want her to eat.  Master Spice will try vegetables but won’t eat any fruit.   He generally likes meat but doesn’t really like carbs.

As a food blogger and someone who loves healthy foods, trying new foods and experimenting with flavours I sometimes wonder what I’ve done wrong!  I’m always looking for new ideas to try to tempt them into eating different foods.   Sometimes it works and sometimes it doesn’t.   The difficult thing  is not getting discouraged when it doesn’t work and to keep trying.

So, to help motivate me and to give my little spices and me something fun that we can do together with food, I’ve decided to start my very first YouTube channel focusing on food art, making simple pictures with food that will hopefully encourage my little ones to try new foods.   They will tell me what they want me to make and I will do my best to create.   So far we have made a tiger and a duck and I’ve been asked to make a hippo!   I’m not quite sure how to make a hippo yet so I might have to come back to that one later and ask for another idea for now.

I have no experience at all in making videos so they will be short and simple but hopefully I can provide some inspiration for others with picky eaters as well as having a little creative fun in the process.   I’ll write an update on here every so often letting you know how it’s going and if I’ve managed to persuade the little spices to try a few new things.

My channel is called Will My Kid Eat This? so please take a look and let me know if you try any of my ideas.

And here are Little Miss Spice and Master Spice deciding whether to eat the tigers. Little Miss Spice did eat the cream cheese on the cracker so there was some success!

Master Spice examining the edible tiger food art

little miss spice eating an edible tiger food art

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Tuscan lemon chicken

Tuscan Lemon Chicken

This Tuscan lemon chicken recipe is so easy to make and certainly doesn’t lack taste.   It doesn’t have many ingredients and it doesn’t take much effort but it is definitely a dish worth having up your sleeve whenever you need an easy chicken recipe.   It’s perfect as an everyday meal but delicious enough to serve to guests too.

Tuscan lemon chicken

The recipe is all thanks to Kate at A Spoonful of Thyme who was my Secret Recipe Club assignment for March.   Kate has been cooking for many years, inspired by her family and friends and loves cooking for and entertaining them.  Like the chicken recipe I chose, many of her recipes are simple but still really delicious such as Five Spiced Glazed Salmon, Spicy Chipotle Turkey Chilli and many more.  I loved the fact that she has such a range of recipes on her blog and as I love spicy food, there was certainly no shortage of recipes to inspire me.

I am currently training for a half marathon so finding time to go running as well as cook, eat, blog and all the other things I want to do in the evenings is hard work.  I really appreciate simple recipes that don’t need too much attention as they are cooking.   This Tuscan lemon chicken is exactly that.   As long as you make a really tasty lemony garlic marinade and give the chicken enough time to marinate then you can’t really go wrong.

Tuscan lemon chicken

If you are really organised you could made the marinade the day before and then the flavours would have even more time to sink into the meat.   It may be no surprise to you that I was not that organised but I did make it a few hours in advance and I couldn’t complain.

I used chicken thighs with the skin on.  The skin keeps the meat underneath really moist and I’ve recently discovered I do actually like crispy chicken skin.   In the original recipe the chicken was cooked outside on the barbecue but as there was no chance of that here in February  I baked the thighs in the oven instead.   The chicken skin still went delightfully crispy and the meat underneath the skin was really tender and moist so I’d definitely cook the chicken like that again.   Although I’d omitted the lemon zest from the original recipe, the chicken was still deliciously lemony and with the lemon squeezed over the top there was plenty of lemon for me.

Tuscan lemon chicken

The recipe is slightly adapted from A Spoonful of Thyme.

Tuscan Lemon Chicken

Yield: Serves 4

Baked chicken thighs flavoured with lemon, garlic and rosemary.


  • 4 Chicken thighs (or a mixture of legs and thighs)
  • 1 lemon, quartered
  • For the Marinade
  • 4 tbsp olive oil
  • Juice of 1 lemon
  • 2 garlic cloves, crushed
  • 1/2 tsp dried rosemary (or use about 2 sprigs of fresh rosemary)
  • Pinch of black pepper


  1. Mix together all the ingredients for the marinade. Coat the chicken in the marinade and leave in the fridge for at least 4 hours.
  2. Spray a little oil on a baking tray and place the chicken and the lemon quarters on the tray.
  3. Bake in the oven at 200C for 30-40 minutes. The chicken should be cooked through and the skin crisp. If you think your oven will burn the outside of the chicken then cover it in some foil and take it off halfway through the cooking time.
  4. Let the chicken rest for five minutes after taking it out of the oven.


For a stronger lemon flavour grate some of the lemon zest and add it to the marinade.

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I am also linking to Tasty Tuesdays at Honest Mum, Cook Blog Share hosted this week by Sneaky Veg and to Recipe of the Week at A Mummy Too.

Tasty TuesdaysCook Blog ShareRecipe of the week

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Apple Cinnamon and Caramel Cake

Apple Cinnamon and Caramel Cake

If you’ve never tasted an apple cinnamon and caramel cake before then trust me, you are missing out!  I know there are lots of delicious cakes out there, many of them involving apple, but if you add cinnamon to the apple it is just so much better and if you go one step further and add some smooth dulce de leche you will get the most yummy cake you have eaten in quite some time.   Trust me.

Apple Cinnamon and Caramel Cake

Apple and cinnamon is a combination I love and even though most of my recipes are savoury, there are quite few apple and cinnamon recipes on this blog.   Just take a look at Cinnamon Apple Cake, Apple, Sultana and Cinnamon Scones, Apple and Cinnamon Crumble and yes, there are more, but I won’t go on.

Although I have a lot of apple and cinnamon recipes on here, I think this is the first time I have added caramel into the mix too.  Caramel is the perfect partner for an apple and cinnamon cake.  It also makes the cake just that little bit more indulgent than it would otherwise have been.  And I guess I should apologise here too because this apple cinnamon and caramel cake really is indulgent.   It isn’t a cake to make in diet week.   Unless you slice it very thinly and that is hard because you will definitely want a generous slice.

Apple cake.   Buttercream.   Dulce de leche.  The combination is sinfully good.   The cake is moist and light with a lovely cinnamon flavour.   The buttercream is smooth and cinnamony and the caramel is sweet and sticky.  It’s a cake you won’t want to share but also a cake that you won’t be able to eat all to yourself.

Unless you intend to eat this apple cinnamon and caramel cake all at once, it will keep for about 3 days.   Enjoy!

Apple Cinnamon and Caramel Cake

The recipe is adapted from Food Network.

Cinnamon and Apple Caramel Cake

Yield: 12-16 servings


    For the Apple Cinnamon Cake:
  • 150g brown sugar
  • 2 tsp ground cinnamon
  • 225g butter, room temperature
  • 300g white sugar
  • 4 eggs
  • 3 tsp vanilla extract
  • 375g plain flour
  • 3 1/2 tsp baking powder
  • 250ml milk, room temperature
  • 2 apples
  • Juice of a lemon
  • For the Filling and Topping
  • 4 tbsp caramel/dulce de leche
  • For the Cinnamon Buttercream:
  • 60g unsalted butter, at room temperature
  • 1/4 tsp vanilla extract
  • 2 tsp cinnamon
  • 125g icing sugar
  • 1 tbsp milk


  1. Grease and line two 20cm cake tins.
  2. Peel and chop the apples then mix the lemon juice into the chopped apple so it doesn't go brown
  3. Mix the brown sugar and cinnamon together and leave till later.
  4. Beat the butter and caster sugar together until light and creamy. Beat in the eggs one at a time and then the vanilla.
  5. Mix the flour and baking powder together then sift them into the bowl with the egg mixture. Stir in gently until fully incorporated. Mix in the milk until smooth.
  6. Put a quarter of the mixture into each tin. Sprinkle on a layer of apple then add the rest of the cake mixture. Top with the rest of the apple and the cinnamon sugar mixture.
  7. Bake the cakes for about 40-50 minutes at 160C.
  8. Test they are ready by inserting a skewer which should come out clean.
  9. Turn the cakes out of the tins and leave them to cool on a wire rack.
  10. Spread a layer of caramel on one of the cakes.
  11. Make the buttercream by beating together all the buttercream ingredients. Spread the buttercream on top of the caramel. Top with the second cake.
  12. Heat some of the caramel in a bowl in the microwave. Drizzle it over the top of the cake.
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This is my Recipe of the Week at A Mummy Too and I am linking to Tasty Tuesdays at Honest Mum, Bake of the Week at Casa Costello and Cook Blog Share at Hijacked by Twins. I am also linking to Alphabakes hosted by The More Than Occasional Baker and on alternate months by Caroline Makes.

Recipe of the weekTasty TuesdaysBake of the WeekCook Blog Sharealphabakes

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Aeropress coffee maker

Review: Aeropress Coffee Maker

Anyone who knows me knows that I love my coffee.   I always buy good ground coffee and you’ll never be short on caffeine when you come round to mine.   For years I’ve been using a little cafetiere.   It’s simple.  It’s easy, and it does the job.  Even so, when I was asked by Coffee Tea Club if I would like to review the Aeropress Coffee Maker, a relatively new coffee maker that according to many people makes the best coffee they’ve ever tasted, I was eager to give it a go.

Aeropress coffee maker

The Aeropress coffee maker is a bit like a large syringe and works by using air pressure to push the water through a filter to make an espresso style coffee.  The resulting coffee is less bitter than other brewing methods and without the sediment and grinds that I end up with using my French press.

To get the best results from the Aeropress coffee maker, the coffee should be slightly coarser grind than espresso but more finely ground than for a cafetiere.  I get my coffee from a company called Pact which grinds coffee exactly right for the type of coffee maker you have and sends it out freshly ground.  I wanted to give the Aeropress the best chance to impress me so I ordered one of my favourite bags (Fruit and Nut Espresso) to test out with the Aeropress.

To make the coffee you put a filter paper in the filter cap, screw it onto the main column and place it on top of your coffee cup. Add the coffee, then a little hot water, stir for 10-50 seconds depending on the strength of brew you want.   Then press down the Aeropress plunger.  Apart from boiling the kettle of course, it really does take less than a minute to make a single cup of coffee!

Aeropress Coffee Maker

I added hot milk to my first cup to make a latte.   It was good, but I don’t drink enough lattes to really compare it.   For my second cup I made an Americano.  I added hot water and a little milk to the cup after brewing the coffee.   It was good.  Very good.   Although I love my cafetiere, it does let a few grinds through so it was great not to have them and to be able to drink a smoother coffee.


  • Smooth rich taste
  • Quick to make
  • You can use it to make different types of coffee
  • Great to make a coffee for one person


  • Not so convenient if you are making coffee for 2 or more people unless you’re all drinking espresso
  • More parts to the coffee maker means it doesn’t sit quite as neatly in the cupboard as my cafetiere
  • It may be difficult to find coffee ground to exactly the right coarseness in the supermarket, although you can get around this by altering the brewing time.

Aeropress coffee maker

At the time of writing an Aerobie AeroPress Coffee Maker costs £22.18 on Amazon.

If you are interested in trying out Pact and having high quality freshly-ground coffee delivered straight to your door then do check them out.  If you enter the code CORINA-HTKTGQ you can get your first bag for just £1.

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Cook Once Eat Twice

Cook Once Eat Twice March 2016

Welcome to this month’s #CookOnceEatTwice.   THE place to link up any recipes that are just as good to eat up the next day, meals that are perfect for freezing and meals that ultimately give you more time out of the kitchen and make you less likely to reach for a ready meal or takeaway because you’ve only got to cook once.

Cook Once Eat Twice

Here’s a reminder of the rules:

  • Include a link in your post to Searching for Spice and include the badge.  Add your link to the linky.
  • Tweet @Corinthecook using the hashtag #CookOnceEatTwice and I will retweet.
  • Include the source of any recipe if applicable and use your own photos.
  • I will pin all entries onto the Cook Once Eat Twice Pinterest board.
  • It’s acceptable to link up old posts but please update them with the link and the badge so they fit the rules of the challenge.
  • Feel free to link up to other blogging events as well, as long as it is within their rules.
  • The closing date is the 28th of the month and the roundup will be posted soon afterwards.
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Cook Once Eat Twice

Cook Once Eat Twice February Round Up 2016

Once again it’s time for another #CookOnceEatTwice round up.   There were some delicious entries this February and I’ve decided each month I will try to make one of the recipes the next month.   I’m torn between a few choices at the moment but you’ll have to wait until the March round up to find out which one I end up making!

This month the first entry was this rustic Spelt and Quinoa Loaf from Only Crumbs Remain.   I’ve recently tried spelt bread and know I’d love the nuttiness of this loaf.

spelt & quinoa loaf

Then The Not So Creative Cook contributed this light and fluffy Chiffon Cake.  Who could resist?


Jhuls also made these Dynamite Shrimps with an amazing hot dynamite sauce.


There was then another tasty entry from Only Crumbs Remain.   I love the idea of a mozzarella pearl in the centre of each of these Risotto and Mozzarella Croquettes.

3 Risotto & Mozerella Balls

Black bean sauce is one of my favourite Chinese sauces and so I’d love to eat this Chicken and Mushroom Black Bean Stir Fry by Ros at All About Spiralizing.

Chicken and Mushroom black bean stir fry

This was followed by these delightful Veggie Shepherd’s Pie Jacket Potatoes by The Veg Space.  I love the idea and am so impressed by that beautiful piping!


Next was this delicious Curried Root Vegetable Stew with Chilli-Coriander Dumplings by Allotment 2 Kitchen. What lovely winter comfort food!

Curried root vegetable stew with chilli coriander dumplings

I also love the sound of Family Friends Food’s  baked barley risotto with butternut squash spiced with cinnamon and paprika.

butternut squash risotto

I often make homemade burgers and doesn’t this Vegemite Burger by Green Gourmet Giraffe look delicious?  Just look at all those delicious topping!

vegemite burger

I’m always happy to discover new blogs and enjoyed reading Cars and Cooking’s description of her attempts to make an adaptation of Jamie Oliver’s chicken in milk.   It may not have worked perfectly but the leftovers made a great pastry-less chicken pie.

milky chicken and a pie without pastry

Finally there was Easy Peasy Foodie with this simple but oh so tasty Sausage, Red Wine and Butterbean Casserole.

Sausage red wine and butterbean casserole

Thank you to everyone who joined in.   The next #CookOnceEatTwice will be live from tomorrow.

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