Traditional Cottage Pie

This traditional Cottage Pie has a rich meaty beef sauce as the base, topped with creamy mashed potatoes and baked until deliciously golden. An easy Cottage Pie recipe – make a double batch of the sauce to serve with pasta!

cottage pie shepherds pie in copper tin

Difference between Cottage Pie and Shepherd’s Pie

One of my winter favourites is this traditional Cottage Pie which I have, confusingly, wrongly called a Shepherd’s Pie for most of my life.

It appears that a Cottage Pie is made with beef, whilst a Shepherd’s Pie is made with lamb; the latter is also usually (and traditionally) made with leftover roast meat. I’ve had it so wrong all of these years!

Read More

Swiss Macaroni and Cheese with Applesauce (Älplermagronen)

A creamy Swiss Macaroni and Cheese with Applesauce (or Älplermagronen mit Apfelmus). This is a classic alpine dish from Switzerland and is simply the best macaroni and cheese recipe you will ever try!

swiss macaroni cheese with applesauce with napkin

Swiss Macaroni and Cheese

The ski season is upon us again and I can’t wait for our annual family retreat to the Swiss alps for some downtime in the snow. Our son is finally old enough to take skiing lessons with the other tiny tots, which means it will only be a matter of time before he will be zooming down the black slopes while I am still trying to master my snowplough.

Read More

Smoked Salmon, Potato & Dill Tart

A stunning Smoked Salmon, Potato & Dill Tart

smoked salmon potato dill tart on wooden board

Smoked salmon is, admittedly, not an everyday ingredient, but I do love to keep some in the fridge for a quick lunch with some lightly buttered white toast, thinly sliced onions, a scattering of salty capers and a good squeeze of lemon. But when I’m wanting to incorporate smoked salmon into a more substantial meal, this Potato, Smoked Salmon & Dill Tart is a lovely option.

Read More

Duck Confit (Confit de Canard)

A classic French recipe for Duck Confit, or Confit de Canard, which are duck legs slowly cooked in duck fat until meltingly tender, and then pan fried until the skin is crispy and golden. Tips on how to make the best Duck Confit.

duck confit

Duck Confit (Confit de Canard)

Confit de Canard is a classic dish found in many Parisian bistros, and it is a dish which my mother-in-law likes to serve whenever we visit. After one of our trips to France late last year, I felt compelled to recreate this dish at home, primarily because I didn’t want to wait so long before eating it again.

Read More

Ham and Cheese Hand Pies

Tasty Ham and Cheese Hand Pies which are a great way of using leftovers. These hand pies are filled with ham, Béchamel sauce and vegetables, but you can use any leftover meats and vegetables you like. Perfect for snacks and light meals.

ham and cheese hand pies on blue plate with salad and blue napkin

My mother is someone who can effortlessly create a delicious three-course meal from a simple fridge raid, with an uncanny ability to never let anything go to waste. Sadly, I didn’t inherit this talent, nor did I inherit the palate to eat leftovers.

There have been periods of frugality where I would re-serve and reinvent leftovers, but these moments have often been brief, especially once I would inevitably arrive at a point where each meal was always incorporating something leftover and I was forever feeling burdened by any excess food.

Read More

Zurich-Style Veal in a Mushroom & Cream Sauce with Smashed Potatoes

Zurich-Style Veal in a Mushroom & Cream Sauce (or Zürcher Geschnetzeltes), served with crispy and golden Smashed Potatoes. A classic dish from Zurich which is easy to make at home with this recipe.

Zurich style veal in a mushroom and cream sauce on plate with smashed potatoes and small bowl of salt

Happy New Year! I hope everyone had a wonderful Christmas and a great start already to 2014. We often celebrate the New Year in Zurich and so it seems fitting to start 2014 on ELB with a classic recipe from my adopted hometown.

Read More

1 2 3