Skip to content
  • About
  • Spring
    • Spring Recipes
    • Easter Recipes
  • Summer
    • Summer Recipes
  • Autumn
    • Autumn Recipes
  • Winter
    • Winter Recipes
    • Christmas Recipes
  • Desserts
  • Drinks
  • Vegetarian
  • Reviews
  • Twitter
  • Facebook
  • Instagram
  • Pinterest

Season's Eatings

Month: May 2014

Roast duck breast with plum sauce

Roast duck with plum sauce and mash

Season’s Eatings makes light work of roasting duck breasts and shows us how to produce a delicious accompanying plum sauce.

Stir fry tofu

Tofu stir fry with asparagus and hollandaise sauce

Season’s Eatings create a simple vegetarian story fry with a romantic twist.

Steak with gnocchi and herb butter

Steak with gnocchi and walnut salad

Season’s Eatings show us how to cook up a steak with gnocchi for a romantic night in.

Asparagus & spinach soup

Spinach and asparagus soup

This is third of the week’s trio of asparagus recipes. It just uses a handful of ingredients and is surprisingly easy to make. The colour of the soup is vibrant and despite its far-too-healthy glow, the soup is flavourful and delicious. Who would have thought, food that is healthy and tasty! This soup can be […]Read Post ›

Asparagus

Mint and asparagus risotto

Seasonal asparagus and mint risotto made the easy way by Season’s Eatings.

Salmon, asparagus & foaming hollandaise

Steamed salmon with asparagus and foaming hollandaise

We at Season’s Eatings steam salmon and serve with asparagus and foaming hollandaise

Oysters with dressing

Oysters with chill & ginger

Oysters are one of the most well-known aphrodisiacs, its funny to imagine that they were once commonplace, eaten by all. Oysters are an acquired taste…or rather an acquired texture. However if you do enjoy them, or know that your dinner guests do, they can be a very indulgent (yet easy) starter. Add a few candles […]Read Post ›

Bruschetta

Basic yet blissful Bruschetta

Bruschetta is a wonderful starter, made with basic ingredients. There are lots of variations and plenty of scope for you to be as creative as you want. My favourite bruschetta is still the classic with just tomato, basil and garlic. Made with ripe, in season ingredients, it is absolutely divine as a starter. For a […]Read Post ›

Figs wrapped in prosciutto

Starter: Figs wrapped in Prosciutto

Figs remind me of my time spent living in France and visiting friend’s places there, where they are lucky enough to have fig trees growing in the garden. They have a subtle, sweet flavour and are perfect as either a starter or in a dessert. This dish combines this delicious fruit with a great export from Italy: […]Read Post ›

Roast chicken ready to cook

Roast chicken the easy way

Whenever I’m thinking of food to cook at the weekend, I always consider a roast. My favourite is of course the British classic: Roast Chicken. This recipe is the way I do it, which uses one (large) dish (to save on washing up) and quite frankly takes only about 10 minutes to prepare and can […]Read Post ›

Posts navigation

← Older posts
Follow Season's Eatings on WordPress.com

RSS Feed RSS - Posts

RSS Feed RSS - Comments

Recent Posts

  • The 5 Most Iconic Italian Foods and Drinks
  • 5 Autumn vegan meals worth trying
  • Chestnut and mushroom en croute
  • Roasted chicken, red grape and hazelnut salad
  • Sausage, apple and red onion tray bake

Search

Archives

  • March 2019
  • September 2018
  • January 2018
  • November 2017
  • August 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • August 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • January 2016
  • December 2015
  • November 2015
  • October 2015
  • September 2015
  • August 2015
  • July 2015
  • June 2015
  • May 2015
  • April 2015
  • March 2015
  • February 2015
  • January 2015
  • December 2014
  • November 2014
  • October 2014
  • September 2014
  • August 2014
  • July 2014
  • June 2014
  • May 2014
  • April 2014
Create a free website or blog at WordPress.com.
Cancel

 
Loading Comments...
Comment
    ×
    Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
    To find out more, including how to control cookies, see here: Cookie Policy