Submit your own recipe:


2 tbsp. butter

3 cloves garlic, minced

1/4 c. dry white wine

1/4 c. fresh lemon juice

2 tbsp. chopped fresh parsley, plus more for garnish

1/2 lb. medium peeled and deveined shrimp, defrosted

1 c. ricotta

1 c. shredded white Cheddar

1/4 c. grated Parmesan

Sliced baguette, for serving


Preheat oven to 350 degrees F. In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 to 2 minutes, then add white wine, lemon juice, parsley and shrimp. Season with salt and pepper. Cook until shrimp is no longer opaque and wine is reduced, 5 to 7 minutes.

Transfer ingredients to a cutting board & finely chop shrimp. Add ingredients to a large bowl, alongwith ricotta, cheddar, & Parmesan. Stir to combine.

Transfer to baking dish & bake until warm & bubbly, 15 minutes. (Broiler for 3 minutes if you prefer a darker top.) Garnish with parsley & serve with bread.


Print this recipe.



1 lb russet potatoes, peeled, cut into 1/4” dice

1-lb piece cooked corned beef, cut into chunks

1 cup chopped onion

1 large red bell pepper, cut into 1/4-inch pieces

2 tablespoons unsalted butter

1/4 cup heavy cream

4 large eggs (optional)

1 tablespoon chopped fresh flat-leaf parsley

  1. Cook potatoes in boiling salted water to cover until just tender, about 3 minutes, then drain. Pulse corned beef in a food processor until coarsely chopped.
  2. Sauté onion & bell pepper in butter in a 12” nonstick skillet over moderately high heat, stirring, until lightly browned, about 5 minutes. Add potatoes & sauté over moderately high heat, stirring occasionally, until browned, about 5 minutes. Stir in corned beef & salt & pepper to taste, then cook, stirring occasionally, until browned. Add cream & cook, stirring, 1 minute.
  3. If desired, make 4 holes in hash & break 1 egg into each. Cook over moderately low heat, covered, 5 minutes, or until eggs are cooked to desired doneness, & season with salt & pepper. Sprinkle with parsley.


Print this recipe.


Makes 20


1 cup flour

4 eggs

½ cup sugar

1/2 jar Bonne Maman

Raspberry Preserves

¼ cup dried coconut


  1. Preheat the oven to 350°F
  2. Sieve the flour into a large bowl. Break the eggs into a glass bowl over a pan of simmering water, add the sugar & whisk until the mixture has doubled in volume. Remove from heat & continue whisking until mixture has cooled to room temperature.
  3. Gently fold in the flour & pour the mixture into a 13 x 10 inch rectangular baking tin lined with greaseproof paper.
  4. Bake for 25 minutes, then leave to cool on a wire rack. Cut the sponge into 2 x 2 inch cubes, cover each one with a thin layer of jam and roll in the coconut to serve.

Courtesy of Bonne Maman




Print this recipe.

Recent Recipes