Some delicious seasonal summer family recipes to choose from the What Dad Cooked repertoire.
A Sicilian specialty made with chickpea flour. I’ve made my variety using lemon-scented basil flowers from Casanova and Daughters of Covent Garden.
We didn’t eat Chicken Kiev when we were growing up – we had cordon bleu instead. They’re a lot easier than a Kiev but just as tasty. Great for kids.
‘Spain in a photo. Perfect for eating al fresco…’
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.
Check out Dad's latest homecooked dishes and recipes below. Or click recipes in the menu to browse through 6+ years of Dad's homecooking recipes for families.
A perfect winter warmer – Cassoulet!
Try Dad’s loaded low-fat salsa quesadillas with The Laughing Cow Lightest x8 cheese.
An excellent way to turn a popular Italian slow food standard into an easy and quicker family classic.
My best pumpkin pie yet!
A seasonal favourite ingredient of Dad's, so much so he made a 30 recipe series about the green spears! Try these recipes whilst asparagus can still be found locally.
These little quiches are full of spring vegetables, served with a salad they would make a brilliant lunch or light supper.
Like sesame sauce, miso ends up in sauces and dressing for many classic Japanese salads. Here I’ve combined miso with asparagus to make a rather exotic salad – wasabi on the side adds piquancy and a touch of jeopardy to the dish.
This is an Italian stew made from spring vegetables including artichokes, broad beans, peas.
Well, what do you know, here’s a taste combination from out of the blue! Asparagus and dolci Gorgonzola. Add grilled polenta and well-paired wine and you will be in Italian food heaven.
Dad loves to write about food. Whether it's discovering a new road local to London or Surrey, where the treasures of foodie stores and independent shops delight—or Dad's macro observations in the world of food. Dad's articles (and foodie stories to his recipes) are a funny and knowledgable journey through the lense of how pops views the world.
How can we say we’re ‘worth our salt’ unless we’ve submitted to the mysteries and heartaches of the confit and lived to tell the tale?
Top left to right OKAMAU (Bean Jelly) Beautiful pink layed cake. FUKUWATASHI SENBEI Zigzag designed cookie with vanilla cream filling.… Continue reading Minamoto Kitchoan – Wagashi Heaven
It’s a Friday and Darren Poulter, the fishmonger is plying his wares: ‘Lovely wild sea bass today, beautiful Cornish mackerel, line caught cod….’
Vietnamese market stalls and restaurants are cropping up everywhere – and with them the hugely popular pho soup.