crowd pleasers
recipes. tips. photos & random good stuff
sophie gilliatt and katherine westwood are the dinner ladies. we love to cook food that makes people happy - and want to share what we know about stress-free cooking.
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Monday 09 October 2017
Pulled pork just got more irresistible with a sticky Asian marinade. This is a brilliantly versatile dish - use it to fill rice paper rolls or Chinese-style puffy omelettes or, as we do, stuff it in a baguette with pickled vegetables, a squiggle of sriracha chilli sauce and some mayo for a sort of easy banh mi. If you have leftovers, you could toss them through cooked hokkien noodles with steamed Asian greens, chopped into bite-sized pieces.
Tuesday 28 June 2016
This week's smoky chilli beef with black beans is lifted to a whole other level of winter comfort when it's served with a side or topping of just baked, home-made cornbread. It takes all of three minutes in the food processor to prepare
Thursday 28 January 2016
There is a looming tomato crisis in my garden. At the beginning of the summer growing season, through a combination of busyness and laziness, I repeatedly missed the opportunity to plant our annual crop of tomatoes. Weeks then months passed, with the vegie patch receiving little or no attention but then, as I looked out one summer’s morning, I saw that where there had been a patch of soil in a tastefully rustic raised garden bed, there were now three flourishing tomato plants, already top-heavy with fruit.
Friday 18 September 2015
This gingerbread house is not for the faint hearted, but wonderful to have a go at. Even if it isn't a total success, disasters are usually more memorable! If you have bought a Dinner Ladies gingerbread kit, ignore the parts of the recipe for making dough and icing.
Tuesday 03 February 2015
I’ve noticed that a strange blindness sometimes comes over me when shopping for Asian ingredients. Usually I’m a stickler for reading everything on the label of packaged ingredients, not being wild about the unnecessary preservatives, corn syrup, trans fats, flavour enhancers and general gunk that find their way in there. But I’ll often buy sauces from the Asian grocer without a second glance at their ingredients, mostly because I assume there is no alternative and greed gets in the way of righteous living , sometimes because I’ve forgotten my glasses.