Parma Ham, Fig and Feta Salad

Parma Ham, Fig and Feta Salad

Wow! It’s scorching hot here today, in the south east of England in fact it’s set to break record temperatures. On days like today, I like to eat quite simply. Nothing fussy, just light and tasty salads are perfect, after all it is far too warm for anything else.

The inspiration for this Parma Ham, Fig and Feta Salad came from a starter I enjoyed over the weekend. Hubby are I had a lovely night away at a luxurious hotel and dined in their restaurant (thanks mum for baby sitting). Knowing that I could recreate my own version back home I came up with this delicious salad. Mine is a little different, as I’ve put my own twist on it with the rocket and splash of balsamic vinegar. Needless to say, I’m delighted with the result and I think you’ll be too.

This is certainly a lunch size portion for one or a starter for two.

Parma Ham, Fig and Feta Salad

Parma Ham, Fig and Feta Salad

Prep Time: 2 minutes

Cook Time: 8 minutes

Total Time: 10 minutes

Servings: 1

Parma Ham, Fig and Feta Salad

Ingredients

  • A large handful of rocket leaves
  • 2 figs
  • 2 slices of Parma Ham
  • 50g feta cheese (diced)
  • extra virgin olive oil
  • balsamic vinegar

Instructions

  1. Pre heat your grill
  2. Cut the figs in half and grill for approximately 8 minutes, turning half way through.
  3. Place the rocket in your serving plate and add to it the Parma ham torn in pieces.
  4. Add the feta cubes.
  5. Drizzle with extra virgin olive oil and balsamic vinegar to taste.
  6. Then, top with the grilled figs.
  7. Enjoy immediately.
http://juliesfamilykitchen.com/2015/07/01/parma-ham-fig-and-feta-salad/

Parma Ham, Fig and Feta Salad

Parma Ham, Fig and Feta Salad

I’ve packed the children off to school with bottles of water and smothered them head to toe in factor 50 suncream. I know they will be wilting when I collect them later, so I’ve homemade ice lollies in the freezer for them as an after school treat.

Enjoy the sun, stay safe and remember we never know how long it will last so let’s make the most of it.

Until next time.

Julie
x

Link up your recipe of the week

Date and Banana Cacao Smoothie

Date and Banana Cacao Smoothie

My Date and Banana Cacao Smoothie is healthy and tastes incredible. It’s a smoothie I’ve been making frequently recently because for the last three and a half weeks I’ve not eaten any chocolate, cake, biscuits and cookies. For me, this a seriously long time.

Now, you maybe asking yourself why? Especially from someone how loves to bake sweet things it might seem rather odd. Well, I assure you I have good reason. I’d fallen into a snacking rut and craved sweet things constantly. The excessive amount of sugar I was consuming was having a terrible effect, my moods were all over the place and I had started to put on weight too.

So, I made a decision to cut out as much refined sugar from my diet as possible for the time being. My intention is to return to eating everything in moderation after the summer, after all life might get a bit dull if there’s no cake!

Date and Banana Cacao Smoothie

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 1

Date and Banana Cacao Smoothie

An intense chocolatey smoothie made with banana and dates.

Ingredients

  • 1 banana
  • 3 medjool dates
  • 100ml coconut milk
  • 100ml cold water
  • 1 tablespoon cacao powder

Instructions

  1. Cut the banana into chunks.
  2. Halve and remove the stones from the dates.
  3. Add the coconut milk, water, banana, dates and cacao powder to a blender.
  4. Pulse the smoothie to break down the dates, then continue to blitz in the blender until smooth.
  5. Enjoy immediately.
http://juliesfamilykitchen.com/2015/06/24/date-and-banana-cacao-smoothie/

Now, I’m no saint and I have been finding it quite tough at times. They are a few things I’ve discovered which I think are good at keeping me in check. Medjool dates are plump sticky gooey dates that taste sublime, they have become my healthy snack of choice. Apparently four medjool dates count as one of your five a day too.

Date and Banana Cacao Smoothie

I’ve also recently discovered how amazing cacao powder is, it is similar in appearance to cocoa powder however it is made by cold pressing unroasted cacao beans, whereas cocoa powder is heat treated and consequently loses some of its health benefits. Cacao powder gives a dark intense chocolatey taste when added to recipes. This latest smoothie of mine includes both medjool dates and cacao powder, it’s a rich chocolatey flavoured smoothie that gives you a chocolate fix without any refined sugar plus it is dairy free too.

I hope you enjoy it as much as I do.

Until next time.

Julie
x

Baking for the School Summer Fair

If you have children or grandchildren, you’ll know that it’s that time of the year when the school summer fair is looming on the school calendar. A few years ago I was the secretary of the school PTA, so I know only too well how much hard work goes into getting the school summer fair organised.

Although I’m no longer involved in the running of the school PTA, baking for the school summer fair is something I still like to do. If you are looking to bake something this year to go on sale, I have put together a collection of fail safe recipes that taste really good and should sell well too.

Cupcakes are always good sellers, so I usually bake a batch of 24 cupcakes. Needless to say, the time I baked 300 cupcakes was the exception to the rule after an 18 hour marathon effort of baking and decorating!

Sweetie Vanilla Cupcakes
I made these for the summer fair last year and I will probably make them again this year.
Sweetie Vanilla Cupcakes

Salted Caramel Chocolate Cupcakes
I’m sure these decadent cupcakes will appeal to everyone. With their secret salted caramel centre, these really will sell like hot cakes!
Salted Caramel Chocolate Cupcakes

Coconut and Raspberry Jam Loaf Cake
The perfect old school classic flavours of this cake are sure to make it very popular indeed. It’s a great cake to bake if you are looking for a straight forward bake and don’t want to bother decorating a cake with buttercream. Easily sliced into 8 to 10 portions, it will sell well with cups of tea.
Coconut and Raspberry Jam Loaf Cake

Victoria Sandwich
This is a Mary Berry classic, using the easy all in one method, this cake can be whipped up in no time at all.
Victoria Sandwich Cake

Tropical White Chocolate Cookies
If you don’t want to bake cakes, then these yummy soft cookies filled with white chocolate chips, pineapple and coconut are a fab alternative.
Tropical White Chocolate Cookies

I’m sure whatever you bake for the school summer fair, regardless whether you have baked something fancy or simple I’m sure your contribution will be appreciated, so go on get baking.

Until next time.

Julie
x

Asparagus and Pesto Puff Pastry Tart

Asparagus and Pesto Puff Pastry Tart

This Asparagus and Pesto Puff Pastry Tart is totally inspired by summery Italian flavours. It was a recipe idea I came up with as part of the Giovanni Rana #MakeitMyWay creative cook up. I wanted to give you the recipe in full, so here it is.

The tart is delightfully easy to rustle up using shop bought puff pastry (yes, I know it’s cheating!) and a pot of Giovanni Rana fresh basil pesto. To continue with Italian theme, the tart is topped with mozzarella pearls, Parma ham, roasted red peppers and of course asparagus. It’s perfect for outdoor summer weekend lunches or lazy weekday suppers. Simply serve with a rocket and spinach green salad, drizzled with a balsamic dressing.

Asparagus and Pesto Puff Pastry Tart

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 4

Asparagus and Pesto Puff Pastry Tart

Ingredients

  • 375g ready rolled puff pastry
  • 1 pot Giovanni Rana fresh basil pesto
  • 10 mozzarella pearls
  • ½ roasted red pepper (from a jar cut into bite size pieces)
  • 2 slices Parma ham (cut into pieces)
  • 4 asparagus spears
  • fresh basil leaves to serve.

Instructions

  1. Pre heat the oven to 200c Fan.
  2. Cut the asparagus spears in half then par boil for 5 mins, then drain.
  3. Unroll the puff pastry onto a non stick baking tray.
  4. Then lightly score a 1.5cm border from the outside edge of the pastry, to create the puff pastry edge.
  5. Using a fork prick within the edge to ensure the pastry base doesn't puff up during baking.
  6. Cover the pastry base with the basil pesto.
  7. Top with Parma ham, mozzarella pearls, roasted red peppers and asparagus.
  8. Bake the tart for 15 minutes or until well risen.
  9. Finish off with fresh basil leaves scattered on top.
http://juliesfamilykitchen.com/2015/06/18/asparagus-and-pesto-puff-pastry-tart/

Asparagus and Pesto Puff Pastry Tart

Sometimes cooking just has to be easy and my asparagus and pesto puff pastry tart recipe is just that. There’s nothing fussy or complicated here allowing the delicious flavours to shine through. Enjoy!

Don’t forget to check out my other inventive recipe ideas I came up with using the Giovanni Rana fresh sauces, you can find them here.

Until next time.

Julie
x

Disclosure: I was sent Giovanni Rana fresh sauces, fresh pasta and some shopping vouchers to buy additional ingredient to get creative in the kitchen using their new fresh pasta sauces. The recipe and all opinions are my own.

Link up your recipe of the week
Casa Costello

Kenwood JE720 Centrifugal Juicer Review

Kenwood JE720 Centrifugal Juicer

Kenwood very kindly sent me their Kenwood JE720 Centrifugal Juicer to review. Wow! It’s a serious piece of juicing kit.

For the last 14 days, yes I am counting! I have cut out cakes, biscuits, cookies and chocolate from my diet. In fact, the only obvious food I can think of that I’ve eaten that includes refined sugar is marmalade. Now, I’m definitely not jumping on the quit sugar band wagon but I was beginning to think I was addicted to the sweet stuff. I have lost a few pounds already and I feel better mentally and physically for it too. I’m not saying this approach is forever but for now I’m going to try and stick to it, then follow the everything in moderation philosophy.

So, back to the juicer. With my healthier approach to food in place I was keen to try out a juicer. I’ve heard lots of great things about juicing in general and wanted to understand what the fuss was about for myself.

The Kenwood JE720 Centrifugal Juicer (RRP of £98.98) is a very powerful juicer, it has a 700 watt motor that makes light work of harder fruits and vegetables. It has two speeds, speed one for soft items and speed 2 for harder items. It clearly had no bother at all breaking down quarters of pineapple with the skin on and equally smashed through carrots exceptionally quickly too. For me, kitchen gadgets must be easy to clean and this one really was. You can either wash the component parts by hand as I did or place them in the top rack of the dishwasher. The juicer comes with a very handy cleaning brush to clean away the excess pulp easily from the filter. Plus, it is simple to put back together as every part simply slots back into place.

Kenwood JE720 Centrifugal Juicer

I’ve tried quite a few juicing combos and have three of my favourites I’d like to share with you.

Juicing combos to try

  • ¼  Pineapple, 2 Oranges and  2 Carrots.
  • ½  Cantaloupe melon and 2 peaches
  • Apple and pear in equal quantities.

 
Tropical Fruit Smoothie

Freshly juiced fruits work brilliantly in a smoothie too, which I recently found with my Tropical Fruit Smoothie.

Until next time.

Julie
x

Disclosure: I was sent the Kenwood JE720 Centrifugal Juicer on loan for the purposes of this review. I have not been paid or sponsored to write this review. All words and opinions are my own.

Chilli and Herb Infused Oil

Chilli and Herb Infused Oil

My chilli and herb infused oil is really easy to make and it would be a brilliant gift for a foodie friend. I’ve been meaning to make this kind oil for ages and it is similar to the oil my mum brought back from her travels in Italy.

I’ve used a good quality extra virgin olive to start with because there is no point doing this if you are going to scrimp on the quality of the oil. I’m lucky enough to have a good selection of fresh herbs growing in my garden. They seem to be the only plants I don’t manage to kill off! I digress, my oil here is infused with rosemary and thyme as they really complement each other well. Feel free of course to experiment with other herbs. I’ve used fiery dried red chilli peppers that I managed to pick up from the Italian deli. If you can’t find them locally then I suggest using an online supplier that specialises in herbs and spices.

Chilli and Herb Infused Oil

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 2 x 250ml bottles

Chilli and Herb Infused Oil

Ingredients

  • 500ml good quality extra virgin olive oil
  • Dried red chilli peppers
  • Sprigs of fresh rosemary and thyme
  • Equipment:
  • 2 Kilner or similiar clip top bottles (I used 250ml bottles)

Instructions

  1. Begin by sterilising your bottles.
  2. Wash the fresh herbs and pat dry with a tea towel.
  3. Remove some of the herbs from the woody stalks and put them in the bottle.
  4. Add the remaining herbs on the stalks and the dried chilli peppers too.
  5. Pour in the extra virgin olive oil.
  6. Seal with the lid, then allow the flavours to mingle for a few days.
  7. Your chilli and herb oil is then ready to use.
http://juliesfamilykitchen.com/2015/06/10/chilli-and-herb-infused-oil/

Chilli and Herb Infused Oil

Your chilli and herb infused oil is now ready to use. It’s lovely as it is to dress salad or if you want to cook with it the flavours should impart in your cooking. With Father’s day round the corner, it would make a fab homemade gift.

Until next time.

Julie
x

Spanish Inspired Sea Bass

Spanish Inspired Sea Bass

Sea bass is most definitely one of my favourite types of fish to cook with. I particularly enjoy sea bass with Spanish inspired flavours such as chorizo and smoked paprika. When Sainsbury’s asked bloggers to create a dish using one of the lesser consumed fish such as sea bass, coley, hake or loch trout in their campaign to inspire customers to #SwitchTheFish, I thought this delicious recipe would certainly fit the bill.

Sea bass fillets are currently priced at £3.30 for 2 fillets in the packaged fish aisle in Sainsbury’s, which is good value for money for such a versatile white fish. I personally prefer it to cod and haddock, so if you haven’t yet tried sea bass then I recommend you do. My recipe is bang on season using Jersey Royal new potatoes. If you love spicy flavours, then this recipe will definitely appeal to you. There is a generous amount of heat from the cayenne pepper and intense flavour from the smoked paprika and chorizo.

Spanish Inspired Sea Bass

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Servings: 2

Spanish Inspired Sea Bass

A deliciously spicy Spanish inspired Sea Bass dish with Jersey Royal new potatoes, chorizo and red peppers, spiced with smoked paprika and cayenne pepper.

Ingredients

  • 500g Jersey Royal new potatoes
  • 1½ tablespoon olive oil
  • 1 red pepper
  • 80g cooking chorizo
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon smoked paprika
  • 2 sea bass fillets
  • salt and pepper

Instructions

  1. Pre heat the oven to 180c Fan.
  2. Clean the potatoes and then cut into thirds, so they are bite size pieces, boil for 10 minutes then drain.
  3. Chop the pepper into 2cm square pieces.
  4. Slice the chorizo into 1cm slices.
  5. Place the par boiled potatoes, peppers and chorizo in a large lidded shallow casserole pan.
  6. Drizzle with 1 tablespoon of olive oil, then add the cayenne pepper and smoked paprika. Season with salt and pepper. Mix well so everything is evenly coated.
  7. Bake in a pre heated oven for 10 minutes.
  8. Lay the sea bass fillets on top (skin side down), drizzle with ½ tablespoon of olive oil, then season the fish with salt and pepper.
  9. Place on the lid and bake for 15 to 20 minutes until the fish is cooked through.
  10. Serve with a green salad.

Notes

500g of potatoes is quite generous, use 400g of potatoes if you want a lighter meal.

http://juliesfamilykitchen.com/2015/06/07/spanish-inspired-sea-bass/

Spanish Inspired Sea Bass

On Friday 12th June Sainsbury’s will encourage customers to #SwitchTheFish by offering customers a free portion of a ‘lesser known’ fish, from the fish counters when they ask for one of the big five fish, salmon, tuna, haddock, cod or prawns. The ‘lesser known’ fish customers will be offered include sea bass, coley, hake or loch trout. This is a fantastic opportunity to try something new, especially with some fish stocks depleting it’s worth making an ethical switch if you can.

Spanish Inspired Sea Bass

Spanish Inspired Sea Bass

I served the Spanish Inspired Sea Bass with a salad of watercress, rocket and spinach which was the perfect accompaniment. Enjoy!

Until next time.

Julie
x

Disclosure: Sainsbury’s sent me some vouchers to create this recipe for the #SwitchTheFish campaign. The recipe is my own creation.  All words and opinions are my own.

Link up your recipe of the week

Tropical Fruit Smoothie

Tropical Fruit Smoothie

My Tropical Fruit Smoothie includes fruit that make my think of sunny tropical islands, that I would love to escape to. I have used a delicious mix of freshly juiced pineapple, melon and orange along with my all essential smoothie ingredient, the banana.

I am currently reviewing a juicer I was sent recently and so far I’m absolutely loving it. In my bid to be quite thorough, I’m attempting to juice a good variety and fruit and vegetables. So watch this space for my full review and hopefully more juicing recipes.

Tropical Fruit Smoothie recipe

Tropical Fruit Smoothie
Serves 1
A delicious tropical inspired smoothie
Write a review
Print
Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 1 orange
  2. ½ small galia melon
  3. ¼ pineapple
  4. 1 banana
Instructions
  1. Juice the orange, melon and pineapple.
  2. Cut the banana into chunks.
  3. Place the orange, melon and pineapple juice in a blender along with the banana, then blitz until smooth.
  4. Enjoy straight away.
Julie's Family Kitchen http://juliesfamilykitchen.com/
I made this juice mid morning and it really did help fill me up until lunchtime. I don’t know about you but snacking is my greatest downfall. However, I’ve come to the conclusion if a snack includes one or two of my five a day then it’s not a bad thing at all!

I’m trying really hard to reduce my personal intake of dare I say it cake, biscuits and chocolate too. I decided I wanted to reign back my intake of refined sugar, so this week I’ve gone cold turkey! The first two days were the hardest and I’m really pleased that I haven’t caved in.

Please don’t worry there will be plenty of scrumptious cake and cookie recipes in the future, I don’t think my children would forgive me if I gave up baking! In fact, I’ve been roped into baking cupcakes for a school fundraising event next week, so they might just be featured on the blog too.

Tropical Fruit Smoothie

Tropical Fruit Smoothie

I would love to hear about your favourite juicing recipes ideas whilst I’m carrying out the juicer review. Plus, if you have any top tips on fruits and vegetables to avoid that would be really helpful too.

Until next time.

Julie
x

I’ve entered my Tropical Fruit Smoothie recipe into the Breakfast Club challenge run by Sarah at Maison Cupcake and Andrea at Made with Pink.

Tasty Tuesdays on HonestMum.com

Make it My Way Creative Cook up with Giovanni Rana

Giovanni Rana

I was recently challenged by the lovely folks at Giovanni Rana, famous for their fresh pasta ranges to a creative cook up using their brand new fresh pasta sauces. Being a huge fan of Italian cuisine I was certainly up for the challenge.

To help me along my way Giovanni Rana sent me a selection of the new fresh pasta sauces, some of their fresh tortelloni and some shopping vouchers to buy additional ingredients. I’ve tried to be as creative as possible and I hope I have inspired you also to get creative too.

Giovanni Rana 2

Italian Indulgence Creamy Carbonara Sauce

This delicious chicken and mushroom puff pastry pie was so easy to make. I chopped two chicken breasts and 6 medium white mushroom into bite size pieces. I then cooked them in a little olive oil along with a finely diced onion. I allowed the chicken to cool and transferred it to a pie dish, I then added two pots of the carbonara sauce and topped the mixture with ready rolled puff pastry. I brushed the pastry with a little beaten egg and baked the pie for 30 minutes at 180c Fan.

Chicken and Mushroom Puff Pie

Simply Italian Basil Pesto

I used the fresh Basil Pesto to create a simple but delicious puff pastry tart. I unrolled a packet of ready rolled pastry onto a non stick baking tray. Then lightly scored a 1.5cm border inside to form the puff pastry edge. Then, using a fork I pricked the base inside this edge and covered it with the Basil Pesto, Parma ham, mozzarella pearls , roasted red peppers and lightly cooked asparagus. I then baked the tart for 15 minutes at 200c Fan.

Pesto Puff Pastry Tart

Simply Italian Sun Ripened Tomato and Mascarpone

I simply heated the Sun Ripened Tomato and Mascarpone Sauce served it with the Giovanni Rana fresh Italian cured ham and cheese tortelloni. It made a quick and tasty meal ready in under 5 minutes.

Sun Ripened Tomato and Mascarpone with Tortelloni

Simply Italian Butter & Sage Sauce

I oven roasted a boneless salmon fillet and served it with in season asparagus and served it with the warmed Butter & Sage sauce.

Salmon and Asparagus with Butter and Sage sauce

Simply Italian Tomato & Basil Sauce

I made my own pizza dough and topped it with the Giovanni Rana Tomato & Basil Sauce, then got creative with my toppings using sliced chorizo and oven roasted red peppers and grated mozzarella cheese.

Chorizo, pepper and tomato pizza

Italian Indulgence Cream with Hand Picked Porcini Mushroom

I made a super easy soup with one pot of the Cream with Hand Picked Porcini Mushroom Sauce by simply adding 100ml of cold water to the sauce in saucepan and gently heating it through. It made a creamy but light soup with real porcini mushroom pieces.

Super Easy Porcini Mushroom Soup

I was very impressed with the quality and taste of the new Giovanni Rana fresh sauces. I’ve had fun thinking of new and creatives uses for the fresh sauces and it just goes to show that they are not just for pasta alone!

The whole family gave the Simply Italian Tomato & Basil Sauce a big thumbs up, the sweet tomatoey sauce made the perfect topping for our homemade pizzas. My personal favourite was the Simply Italian Butter & Sage Sauce, which tasted so really buttery and rich. I really enjoyed it with my oven baked salmon and asparagus. Although, I can’t wait to try it this weekend served over a sirloin steak with thick cut chips and salad.

Until next time.

Julie
x

Disclosure: I was sent Giovanni Rana fresh sauces, fresh pasta and some shopping vouchers to buy additional ingredient to get creative in the kitchen using their new fresh pasta sauces. All recipe ideas and opinions are my own.

Conchiglioni Rigati with Beef Ragu

Conchiglioni Rigati with Beef Ragu

With summer approaching, now is a great time to start thinking about spending family time outside and eating outdoors. However with the temperamental English weather, the barbecue is not always a good option. I like to fall back onto classic dishes that can be prepared indoors but can be equally enjoyed indoors and outdoors too. I think this easy to prepare Italian inspired pasta dish certainly fits the bill.

For this recipe I’ve used conchiglioni rigati, a giant size shell shape pasta, that perfectly holds the beef ragu sauce. I bought my pasta in an Italian deli, but you may find something similar in your local supermarket. Alternatively just use your favourite pasta shape instead.

Conchiglioni Rigati with Beef Ragu Recipe

Conchiglioni Rigati with Beef Ragu
Serves 4
A rich beef ragu sauce served with giant pasta shells.
Write a review
Print
Prep Time
5 min
Cook Time
45 min
Total Time
50 min
Prep Time
5 min
Cook Time
45 min
Total Time
50 min
Ingredients
  1. 1 medium onion
  2. 1 medium carrot
  3. ½ yellow pepper
  4. 50g chopped frozen spinach (2 cubes)
  5. 500g mince beef (5% fat)
  6. 180ml Lindeman's Bin 50 Shiraz wine
  7. 500g passata
  8. 1 tsp Italian herb seasoning
  9. 100ml milk
  10. salt and pepper
  11. 400g conchiglioni rigati pasta
Instructions
  1. In a large lidded casserole pan heat the olive oil.
  2. Finely dice the onion, carrot and pepper and saute until beginning to soften.
  3. Add the mince beef and cook until browned.
  4. Add the wine and bring to the boil, then simmer for 5 minutes.
  5. Add the passata, Italian herb seasoning and chopped frozen spinach. Season with salt and pepper, then bring to back to the boil.
  6. Simmer on a gentle heat with the lid on for 30 minutes.
  7. Then, stir in the milk then replace the lid and simmer for a further 15 minutes or longer if you have time.
  8. Meanwhile, cook the pasta until al dente.
  9. Drain the pasta, then add to the ragu sauce and mix until all the pasta shells are fully coated in the sauce.
  10. Serve immediately.
Notes
  1. This recipe serves 2 adults and 3 or 4 children depending on appetite.
Julie's Family Kitchen http://juliesfamilykitchen.com/
Conchiglioni Rigati with Beef Ragu

This recipe has a secret ingredient, have you spotted it yet? It’s milk, which help create a creamier ragu sauce.

I’m entering this recipe into the #CaptureTheSunshine competition organised by Foodies100 in conjunction with Lindeman’s wines. So when the sun begins to shine I recommend dining outside and serving the Conchiglioni Rigati with Beef Ragu with a rocket salad and a glass of Lindemans Bin 50 Shiraz.

Conchiglioni Rigati with Beef Ragu
Until next time.

Julie
x

Disclosure: I’m entering this recipe into the #CaptureTheSunshine competition run by Foodies100 in conjunction with Lindeman’s wines.

Tasty Tuesdays on HonestMum.com