Most of us have our go-to recipes, be it for a mid-week lunch, a dinner party pleaser or a sumptuous cake that Nigella Lawson would be proud of. In case you’re stuck in a food rut, however, here are some of our readers’ fail-safe recipes from around the world to add your repertoire. Bon appétit!
Melanie Yates, South Africa
“This may sound like an odd combination, but try it – you won’t be sorry. I love it because it’s simple yet delicious and it’s a winner every time. It’s great comfort food and tastes even better the next day.”
Lamb Chop Macaroni Bake:
Ingredients: Serves 6
- 6 lamb chops
- Salt and pepper
- flour for dusting
- 250ml water
- 100ml tomato sauce
- 25ml Worcestershire sauce
- 25ml vinegar
- 5ml sugar
- 500 grams macaroni
- 1 onion, finely chopped
- Grated cheese
- Preheat oven to 180 degrees Celsius.
- Season chops and toss in the flour, then arrange in an oven-proof dish.
- Mix water, tomato sauce, Worcestershire sauce, vinegar and sugar and pour over the chops. Cover with foil and place in oven for one hour.
- Boil onion and macaroni (the latter according to packet instructions).
- When chops are cooked, mix in macaroni, sprinkle with cheese and grill in the oven.
Amy Landless, UK
“Since having had two children I’ve become the world’s worst chocoholic. Where I would once have chosen cheese over dessert, now it’s chocolate all the way. I find this recipe seems to satisfy both my cravings!”
Blueberry and White Chocolate Cheesecake
Ingredients: Serves 8
- 200 grams digestive biscuits
- 100 grams butter
- 400 grams good quality white chocolate (broken into pieces)
- 250 grams full-fat soft cheese
- 250 ml double cream
- 250 grams mascarpone
- 250 grams blueberries, plus extra to serve
- Bash the biscuits in a resealable bag with a rolling pin until you have fine crumbs. Melt the butter in a large pan, then add the biscuit and mix until combined. Tip into the base of a 20cm spring-form tin and press down with the back of a spoon. Cover and place in the fridge to chill while you prepare the rest of the ingredients.
- Put the chocolate in a heatproof bowl and set it over a small pan of barely simmering water, making sure that the base does not touch the water. Leave to melt.
- Beat the soft cheese, double cream and mascarpone in a large bowl with a wooden spoon until well combined. Stir through the white chocolate and finally fold in the blueberries.
- Spread the creamy mixture evenly over the top of the biscuit base, cover and then chill in the fridge for 2 to 3 hours.
- Remove the cheesecake from the tin, top with more blueberries and serve in generous slices – yum!
Be Part of The Great Recipe Swap!
If you have a fail-safe recipe you’d like to submit for our next issue, please send the recipe, a photo of yourself, and a few words about your dish to firstname.lastname@example.org. Thanks, Chef!
If we publish your recipe in our magazine, you’ll be adding a great cookbook to your bookshelf. This month it’s Bonnie Marcus’s Cupcakes & Cocktails – a wonderfully girly book which looks at the fabulous pairing of the latest cupcake recipes with delicious cocktails. Publisher: Parragon