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Smashed potatoes with parmesan
Potatoes are one of my favourite foods and I eat them many ways – simply boiled, in salads, mashed with butter and parsley, or roasted in the oven. They take on other flavours magnificently and I like to experiment with different vegetables and herbs to go with them. I also like trying different varieties of potatoes, as there are now so many types available, all with subtle flavour or textural differences. I’m going to experiement with growing potatoes this year so I can try some of the more obscure varieties. This way of cooking them results in the best of all potato experiences, I think. They are soft and fluffy inside and golden and crispy on the outside, with the subtle flavour of sea salt and rosemary permeating every mouthful. Serves 4 (but if there are teenagers in your household, I’d double the recipe!) 1kg small desiree potatoes sea salt and black pepper 1 tablespoon olive oil 1 teaspoon chopped rosemary 30g finely grated parmesan cheese Preheat oven to 200C. Cut the potatoes into quarters. Boil, steam or microwave until tender. Put the potatoes in a medium sized bowl, season well with sea salt and black pepper, and add the olive oil and rosemary. Toss well until the potatoes are well coated with the yummy oil and rosemary. Use a potato masher to gently smash some of the potatoes but leave some of them intact. Place in a baking tray lined with silicon paper and put in the oven for around 20 minutes or until the potatoes are golden brown and starting to go crispy. Take out of the oven and sprinkle over the parmesan cheese. Put back in the oven for 5 minutes to let the cheese melt and become crispy. Serve with whatever you are having for dinner. (Especially good with grilled meat and a fresh salad with a citrus dressing) Posted by:mawarre I love to cook (and eat). Based in Brisbane, Australia, I write about the food I cook for my friends and family. Post navigation
Char grilled asparagus with herbs
Spring and early summer is my favourite time of year, and fresh asapragus is one of the reasons why this is so. There is nothing so delicious as fresh asparagus (particularly if your childhood experiences of this vegetable involved a can opener, white bread and a toothpick) and this way of preparing it is spectacular. Like most vegetables when in season, asparagus needs only the lightest touch to make it irresistable. I serve the asparagus as a vegetable on the side with a summery lunch, as part of an antipasto platter, or with a softly poached egg. Go, make it now! Serves 4 2 large bunches of fresh asparagus a large handful of fresh herbs, finely chopped (parsley, chives and basil work really well) a good tablespoon of extra virgin olive oil juice and finely grated rind of 1/2 a lemon salt and pepper 30g feta cheese, crumbled Heat a grilled pan over a medium high heat. Do not add oil to the pan. I learned this tip from Jamie Oliver, and any tip from Jamie is a tip to remember, in my opinion. Place the asparagus in the hot pan and grill until the asparagus is lightly charred and bright green. This will take about 5 – 6 minutes. Take off the heat and pour over the olive oil and lemon juice. Shake the pan until all the asparagus is shiny and coated with the lemony and olive oil goodness. Place on a serving platter and sprinkle over the herbs, lemon rind, a little salt, a good grind of black pepper and the feta cheese. Posted by:mawarre I love to cook (and eat). Based in Brisbane, Australia, I write about the food I cook for my friends and family. Post navigation
Sweet potato pie
After ten days in Papua New Guinea spending time with some amazing women who live and work with the local people there, I came home to my family ready to do one of the things I most love, cooking something delicious for them. Sweet potato is common in PNG so I was inspired to make this sweet potato and feta pie. Lightly spiced with cumin seeds, it’s a simple lunch or light dinner dish and uses the easiest of all pastries – filo – as the base. We enjoyed the pie with a green salad and a Friday night movie (Star Trek, the newest version). Bliss! Serves 4 1 kg orange sweet potato (kumara), peeled, and diced into 1 cm squares 2 tablespoons olive oil sea salt and black pepper 1 teaspoon cumin seeds 200g soft feta cheese, cut into small cubes 5 sheets filo pastry 1 tablespoon butter, melted 1 tablespoon fresh oregano sprigs Preheat oven to 180C. Toss the sweet potato in the olive oil so that all the pieces are lightly coated. Roast the sweet potato in a single layer on an oven tray lined with silicon paper until tender and lightly golden. In a medium sized bowl combine the roasted sweet potato, cumin seeds and feta cheese and season well with salt and pepper. Brush the inside of a 20cm in diameter pie dish with a little of the melted butter. Working quickly, brush each layer of filo pastry with the melted butter and line the pie dish. It doesn’t matter if the edges are a little rough – it’s meant to be rustic looking. Spoon in the sweet potato and feta mixture and then return to the oven for 15 minutes, until the pastry is brown and crispy. Serve hot or warm, with the oregano scattered over the top of the pie. Posted by:mawarre I love to cook (and eat). Based in Brisbane, Australia, I write about the food I cook for my friends and family. Post navigation
“I’m living in the seventies” mango ice cream
Anyone who grew up in Australia in the 1970s will most likely remember a variation of this ice cream dessert. It stands alongside no-bake cheesecake and a really weird salad dressing as the quintiessential ways to use condensed milk, a core ingredient in many Australian kitchens of the day. The thing is, it tastes really fantastic (unlike the weird salad dressing!) especially when pimped up a bit with mango and blueberries. If your childhood summers were redolent with beach holidays, the prickle of sunburn, long afternoons in the pool playing Marco Polo, and mango Weis bars as a special treat, then this dessert will take you effortlessly back to those simpler days. Makes about 1 litre of ice cream 395g tin sweetened condensed milk 600ml thickened cream 3 medium sized mangoes (Bowen mangoes are the best, but that is, of course because I am a Queenslander) 1 lemon Blueberries or raspberries, to serve. Peel and dice the mangoes and place them in a small bowl. Take a cook’s break and suck every last bit of flesh off the mango seeds as your reward for making this dessert for your family or friends. Juice the lemon add add to the mango pieces. Use a stick blender to puree the mangoes. In a large bowl beat the condensed milk and cream until it is very thick and then beat in 2/3 of the mango puree. Pour into a freezer safe container and freeze until firm. This will take about 4 hours. However, the ice cream will be very hard if left for too long and will need to be put in the fridge to soften a little before serving if this is the case. To serve, scoop the ice cream into bowls, pour over the remaining mango puree and add a few blueberries or raspberries. Posted by:mawarre I love to cook (and eat). Based in Brisbane, Australia, I write about the food I cook for my friends and family. Post navigation
Dukkah
I love the nutty, spicy flavour and crunchy texture of dukkah, especially when I eat it with soft, warm turkish bread dipped in fruity, grass-green extra virgin olive oil. The word dukkah comes from the Arabic word meaning “to pound” since the spices and nuts are pounded together after being dry roasted. There are many different combinations of ingredients, but most of the recipes I’ve seen include sesame seeds, coriander, cumin, salt and pepper. This is my fairly tradtional version, although I sometimes vary the combination of nuts by adding pistachios or pecan nuts. This recipe makes about 2 cups of dukkah. 100g sesame seeds 125 g hazelnuts 25g whole cumin seeds 25g whole corainder seeds 1 teaspoon sea salt flakes (I like Maldon Sea Salt) 2 teaspoons freshly ground black pepper Toast the sesame seeds in a small frying pan for 1 – 2 minutes until they are lighty golden and then put in a medium sized bowl. Toast the cumin and coriander in the same pan for 1 – 2 minutes, or until they release their aromas. Pound them up in a mortar and pestle or spice grinder until quite finely ground and then add to the sesame seeds. Roast the hazelnuts in a 180 C oven for 4 – 5 minutes and then tip into a tea towel, wrap them up and rub vigorously to remove most of the skin from the nuts. Coarsely grind the hazelnuts in the mortar and pestle or spice grinder and then add them to the bowl along with the salt and pepper. Stir everything together and when completely cold, store in a glass jar. Posted by:mawarre I love to cook (and eat). Based in Brisbane, Australia, I write about the food I cook for my friends and family. Post navigation
Summer tomato pasta
This tomato pasta is a little bit unusual in that the tomatoes are not cooked but rely on the fresh, hot pasta to warm them and release their flavour. It is a wonderfully fresh and light dish and the combination of tomatoes, garlic, olive oil and basil is a winning one. It’s perfect for Sunday lunch and at our place we serve it with a crisp green salad and some crusty, warm bread. The bread is almost essential as it is perfect for mopping up the leftover pasta sauce. My daughter is a wonderful helper in the kitchen, and enlisting her services to help prepare the tomatoes not only made the dish quicker to prepare, but was also lots of fun for both of us. Only the ripest and reddest tomatoes will do for this dish – try to get vine-ripened ones for the most luscious results. Serves 4 – 6 1 kg vine ripened tomatoes 1 clove garlic, very finely chopped handful of torn basil leaves, plus some extra whole leaves for garnish 1 teaspoon brown sugar 1 teaspoon sea salt black pepper 1/3 cup extra virgin olive oil 500g linguine or fettucini Parmesan cheese, to serve Cut the tomatoes in half. Scoop out the seeds and the fleshy part of the tomatoes and place in a seive over a bowl, to let the juices drain through. Cut up the rest of the tomatoes into small cubes. It’s worth taking a little time to do this neatly as it does make the final result look much prettier. Put the cut tomaotes, garlic, torn basil leaves, sugar, salt, olive oil and a really good grind of black pepper into another glass bowl and add the juice that has drained from the scooped out insides. Let the tomatoes sit for the flavours to combine and develop. Meanwhile, bring a large pot of lightly salted water to the boil and cook the pasta until it is al dente. Drain well and then add the hot pasta to the tomatoes. The heat of the pasta will release the wonderful aromas of the tomatoes, basil and garlic. Stir well and then tip onto a large serving platter, making sure that plenty of the bright red tomatoes are on the top. There may be some extra tomato sauce, depending on how juicy the tomatoes are. Carefully drizzle this over the top of the pasta, scatter with the extra basil leaves and then serve. It is best served warm, rather than piping hot. Serve with a good amount of freshly grated parmesan cheese, and another grind of black pepper. Posted by:mawarre I love to cook (and eat). Based in Brisbane, Australia, I write about the food I cook for my friends and family. Post navigation
Peach, avocado and persian feta salad
Summer for me means many things – hot, humid days, thunderstorms, swimming in the pool, holidays with my family, playing canasta and listening to great jazz, reading novels, walking on the beach. And summer food is a big part of what I love about this time of year. There’s so many beautiful fruits and vegetables available, and I have more time to cook than in the busier times of the year. This salad typifies summer for me as it is light and fresh and makes the most of seasonal produce. This is another dish I made on our New Year’s break in Stanthorpe. The peaches and avocado were extraordinary; the lime dressing tangy; the persian feta rich and creamy. It was a perfect salad for a warm summer’s night. Serves 4 1 lebanese cucumber 1 baby cos lettuce 1 small oak leaf lettuce 2 ripe peaches 1 ripe avocado 50g persian fetta Dressing: 25 ml lime juice 60 ml extra virgin olive oil 1 teaspoon dijon mustard sea salt and black pepper, to taste Cut the cucumber into quite thick slices (about 5 mm) and then cut the slices into quarters. Carefully tear away the lettuces from their hearts, carefully wash and dry them and then place the leaves on a serving platter. Scatter over the cucumber. Cut the peaches in half and prise out the stones. Slice each peach half into four pieces. Peel the avocado and cut into chunky slices. Place the avocado and peaches on top of the lettuce and cucumber. Crumble the feta cheese over the top of the salad. At the point of serving drizzle with the dressing. To make the dressing, put all the ingredients into a glass jar and shake well. This salad is best made just before eating – the avocado will discolour and the peaches won’t be at their best if it sits for too long. Posted by:mawarre I love to cook (and eat). Based in Brisbane, Australia, I write about the food I cook for my friends and family. Post navigation
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About Me - Recipes Food and Cooking
Hi I’m Mary Ellen, creator of Recipes Food and Cooking. I live outside of Tampa, FL. with Lola, my Yorkie Shiz Tzu mixed girl, (she kind of runs my house but don’t tell her that) Athena my 2 year old Staffordshire Terrier and KitKat my new rescue kitten. I love being in my kitchen until it is time to do dishes. I love using fresh ingredients and shopping at the farmer’s market. I don’t use a lot of prepared foods but if I do it is because I like the product and the time it saves is worth it. I am a true foodie, my life resolves around food. I love to cook for my family and friends. I cook what I like and don’t follow a lot of food trends. If it looks like something I’d like I might try it. I only share recipes that I really love. What you’ll find on my blog Simple, nutritious recipes that don’t break the bank. Old favorite recipes, made new again! Lots of baking recipes because I love to bake. Great tasting food for those that are on a budget that can be made quickly without sacrificing flavor. Have questions? Drop me an email! Enjoy! Mary Ellen
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 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
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 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Lemonade Slushies
 This has been a go to drink around my house this summer. It is so easy to make and can be sugar free or alcoholic in a matter of seconds. I use an instant lemonade mix as the base for this drink and make it super strong. Depending on if alcohol is added or not I’ll use a little Triple Sec in it also. There is also a non alcoholic Triple Sec available as a syrup if you check your restaurant supply store or package liquor stores sometimes have it. I use a fresh lemon in every batch for a fresh citrus taste. Lemonade Slushies Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Beverage, Drinks, Bar Prep time: 10 mins Total time: 10 mins Serves: Serves 4 5 heaping tablespoons instant lemonade powder 4 cups water juice of 1/2 lemon 1/4 cup triple sec (can be syrup) (optional) 6 oz. vodka (optional) 8 cups ice 5 heaping tablespoons instant lemonade powder 4 cups water juice of 1/2 lemon 1/4 cup triple sec (can be syrup) (optional) 6 oz. vodka (optional) 8 cups ice Mix together the lemonade powder with the water. Add the lemon juice, triple sec and vodka. Add the ice to a large blender. Add the lemonade mixture. Blend on high until ice is slushy. Decorate with cherries and a slice of lemon. Mix together the lemonade powder with the water. Add the lemon juice, triple sec and vodka. Add the ice to a large blender. Add the lemonade mixture. Blend on high until ice is slushy. Decorate with cherries and a slice of lemon. Maybe you’d like to try? Blueberry Margaritas (coming soon) Frozen Watermelon Daiquiri 3 Caves Sangria
Fresh From Florida Tomatoes
This post was sponsored by Fresh From Florida as part of an Influencer Activation for Influence Central, however all opinions expressed are my own. Fresh From Florida Tomatoes I just love winter in Florida! Not only are the temperatures cooler but we are in the prime growing season for all kinds of produce, fruits and seafood. Look for the Fresh From Florida logo at your grocery store to make sure you are buying the best and freshest vegetables all year long. Tomatoes are at their prime right now and I can tell you they are delicious! Follow the Fresh on social media and check out their Fresh! recipe videos. Tomatoes are native to the Americas. Tomatoes are a fruit not actually a vegetable. They were taken by the conquistadors back to Spain and their popularity grew from there finding their way into many different cuisines across the world. Florida is the largest producer of fresh tomatoes. Florida ships more than 1.1 billion pounds of fresh tomatoes to the US, Canada and abroad. Tomatoes are the third most popular vegetable after potatoes and lettuce. About 33,000 workers are needed to hand pick the fruit. One of the most popular ways to enjoy tomatoes are of course in salads. You can find one of my favorite salad dressings here for Pizza House Salad. After tasting Florida tomatoes side by side with Mexican-grown and hothouse varieties, two out of three participants in a taste panel of 1,200 consumers said that Florida tomatoes had the best flavor. Of those who preferred Florida tomatoes, 60% said that overall flavor was the reason for their choice. Others singled out “sweetness”. “texture” and “juiciness” as qualities they valued in the Florida fruit. The independent study, conducted by Rose Research, Inc., in New York, confirmed an earlier series of flavor tests conducted over four years by the University of Florida and the US Department of Agriculture. (Source: There are so many different types of tomatoes grown here, Whatever you do, never refrigerate your tomatoes. The cold will inhibit the ripening process. They are best stored on your kitchen counter. One of my favorite ways to buy Florida tomatoes is at the Farmer’s Market. Sometimes you can find varieties that are not commercially grown especially the heritage tomatoes. There are also many U-Pick farms available to you in Florida. Since I don’t have room for a garden this is usually my best source for canning. Follow the Fresh on social media and check out their Fresh! recipe videos or on Facebook, Twitter, Pinterest and Instagram. You’ll also find more delicious recipes using Fresh From Florida, fruits, vegetables and seafood on their website. Use the Search Box on this site to find lots of other recipes using fresh strawberries. Try some of the tomato recipes from the Fresh Florida website. Florida Sweet Corn, Tomato and Avocado Salsa Florida Cucumber and Tomato Salad Florida Tomato and Goat Cheese Tart Pin It!