Portly Cooks | Toad in the hole

It can’t be fancy food all the time and this mid-week dinner is a classic for a reason! For the Toad in the hole 4 Cumberland Sausages 70g Plain Flour 100ml Milk 2 Eggs 1 tbsp Oil for cooking For the onion gravy 1 large Red Onion 1 tsp Brown Sugar 1 tsp Worcestershire Sauce…

Portly Cooks | Parmigiana di melanzane

Parmigiana de melanzane is an Italian classic, its up there with some truly wonderful comfort foods, you can even make this ahead of time and freeze it if you are so inclined. 1 Tin Chopped Tomatoes 1 tsp Mixed Herbs 2 Cloves Garlic (crushed) ½ Glass of red wine 1 tsp Ketchup (don’t shoot me)…

Portly Cooks | Victoria Sponge Cake

Everyone loves a good bit of cake to go with their cuppa or coffee, this is as simple as it gets, the classic Victoria Sponge. 8oz Self Raising Flour 8oz Caster Sugar 8oz Butter/Stork 4 Eggs For the filling 2oz Icing Sugar 1oz Butter 2 tbsp Jam (use your favourite) Put the flour, sugar, butter…

Portly Cooks | Leftover Beef Dumplings

Roast beef is a great Sunday Roast but there are always leftovers, so here is a different way to use those leftovers up. Leftover Roast Beef 1 Oxo Cube 1 tsp Bisto Gravy Granules 100g Self Raising Flour 50g Atora Suet Water Cut the leftover beef into small chunks and then boil the kettle, with…

Portly Cooks | Fakeaway Battered Sausage and Chips

Fridays for some are for takeaways, my standard order in the fish and chip shop is battered sausage and chips. I decided I would try and make it myself, when you make your own chips its mad how many you get from one humble spud. So make this for your very own fakeaway at a…

Portly Cooks | Polpette Cacio e Uova

These don’t look all that pretty but they taste fantastic! This is another dish from Abruzzo in Italy. They were usually made from leftover cheap ingredients, meatballs without the meat! 100g Bread 120g Cheddar 2-3 eggs 200g Passata Start off by blending the bread into breadcrumbs. Then grate the cheese.  In a bowl mix the…

Portly Eats | Parrozzo | Abruzzo, Italy

I was surprised the other evening with cake and Prosecco. What more could you ask for? The Prosecco was good but more important was the cake. I was given Parrozzo, which is a traditional cake from the region Aburzzo in Italy. The cake is part of the Christmas tradition here, it was first tried by…

Portly Eats | Arrosticini, Montesilvano, Abruzzo

I’ve been in Abruzzo for a little while now and the other week I was taken out to try the local fayre, Arrosticini. They are a traditional dish from here in the Abruzzo region of Italy. Everywhere you look you can find restaurants with signs advertising Arrositicini as as well as the more familiar Pizza…