I wasn’t feeling very creative today and as I was also super hungry (didn’t quite want to risk a failed dish), I went for a many a time tried and tested recipe – a traditional Sunday roast. I know, I know, it’s nothing fancy or unusual (nor is it Sunday for that matter), but a delicious meal nevertheless!

They say a guide to healthy eating is to have a plate full of food in a rainbow of colours. I’m not a huge fan of vegetables if I’m completely honest, but I do always try and add some green on the side. Here, I’ve used broccoli and cauliflower and I usually also add carrots to the mix (adds even more colour to the plate!), but we didn’t have any. By the way, I know it looks like the tin is loaded with a ton of olive oil, but it’s actually the mustard that’s mixed into the water…

I guess most of you have roasts covered, but here is my recipe just in case. The SECRET is the mustard!!!

1. Place potatoes, vegetable and meat in a large roasting tin.
2. Sprinkle all over with salt and oregano and cover both the potatoes and meat generously with french mustard.
3. Add some stock and about 1/2 cup of extra virgin olive oil, then fill with water till most of the potatoes are covered.
4. Roast in the oven for 2-3 hours at 200C.

Note: you can make the same dish with lamb or beef (the lamb/mustard combination is just heavenly) but sprinkle only the potatoes with oregano and use rosemary and garlic cloves for the meat instead.

Till next Thursday then – I promise I’ll have something more exciting for you to try!

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I’m so excited about our new “Katie is cooking…” series. I’m not a professional cook or anything, but I really enjoy testing out new recipes so am delighted to be sharing my experiences, both good and bad! And what’s more, I’ll be honing in on my photography skills at the same time which leave a lot to be desired, but I’ll get better I promise!

So to kick off the series, I thought I’d start with one of my fave recipes – stuffed pointy peppers. They’re super easy to make and so delicious – perfect for serving as a starter at dinner parties or if you simply want to whip up a quick meal. This is one of those recipes that will go down a treat with everyone.

Before

You could really be adventurous and stuff the peppers with anything you want, pancetta, mushrooms, mince or even pineapple pieces, but I tend to stick to the basics. I also use bacon bits (instead of actual meat) so they can also be enjoyed by vegetarians.

After

Cooking instructions:
1. Slit open the pointy peppers and remove the seeds.
2. Top with bacon bits and mozzarella or any other cheese of your liking.
3. Roast in the oven for about 15-20 minutes till the skins of the peppers have turned soft and the cheese has melted.

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Imagine these desserts below just on their own minus their fancy surroundings… they’d look a little dull wouldn’t they?  Part of ensuring your dish looks appetizing is to think about colour and what tabletop accessories will best compliment your masterpiece.  A plain cake can be spruced up with a pretty tablecloth, a bright plate, a colourful cake fork or an attractive cake stand.

Via La Tartine Gourmande

Style on a shoestring- add paper napkins for an instant burst of colour

Via Heather Whinney

Step into spring with fresh flowers and pastel shades

Be daring!  Clash your patterns and colours for an eye-catching look

These berries add a welcome splash of colour

Posted by Emily

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Okay so Easter may be a good few weeks away yet but I just couldn’t wait to start sharing some egg decoration ideas with you!! With the shops beginning to stock yummy chocolate egg merchandise, it’s hard not to start thinking about it.

A sure sign that spring is finally on its way, brighten-up your home with some pretty Easter decorations.  It’s the perfect excuse for some delicious (free range) scrambled egg, too!

Via nicetyle.com

Via Pinesong Cie

Via Disney Family Fun

Via Martha Stewart

Posted by Emily

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If anyone knows how to make the perfect cupcake, it’s Martha Stewart.  You’d think there’d only be so much you could do with such a small thing but she never fails to inspire and excite me with her creations.

A Cupcake Queen if ever there was one!

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