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Tag Archives: watercress

BEER BRAISED BRISKET and GREEN CABBAGE APPLE FENNEL SALAD

04 Sunday Oct 2015

Posted by Ceri Wilkin in Beef, Recipes, Salad

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Tags

beef brisket, easy, family, quick, slow cooker, watercress

After a busy weekend, my husband made a quick trip to the supermarket and returned with brisket in hand. I pulled out the slow cooker, looked up a recipe and then we spent a little time cooking together – preparing dinner for our family.

BEER BRAISED BRISKET

beer braised brisket

3 pounds beef brisket

3/4 teaspoon salt, divided

1/2 teaspoon ground black pepper

2 cups chopped onion

2 tablespoons garlic, minced

1 cup beer

1 can (6-ounces) tomato paste

2 tablespoons brown sugar

hamburger buns

Spray the inside of a slow cooker and a large skillet with cooking spray. Heat skillet over medium-high heat. Sprinkle beef with 1/2 teaspoon salt and pepper, cook for 3 to 5 minutes or until browned on each side, turning once. Place beef in slow cooker. Add onion and garlic to skillet, cook until fragrant. Add beer, stirring to loosen brown bits from bottom of skillet. Add tomato paste and brown sugar to skillet, stir until blended. Pour mixture over beef in slow cooker. Cover, cook on LOW 8 hours or HIGH 4 hours. Transfer beef to cutting board and cut into slices. Stir remaining 1/4 teaspoon salt into sauce. Serve beef on buns with sauce if desired.

Enjoy!

Recipe adapted from Alexia

www.alexiafoods.com/

GREEN CABBAGE APPLE FENNEL SALAD

green cabbage apple fennel slaw

2 tablespoons fresh lemon juice

1 tablespoon finely grated lemon zest

1/2 teaspoon Dijon mustard

salt and freshly ground black pepper

1/4 cup olive oil

1/2 green cabbage, cored, halved lengthwise and thinly sliced

1 green apple, quartered, cored and thinly sliced

1 fennel bulb, halved, cored and thinly sliced

3 ounces trimmed watercress, chopped

1/3 cup sliced almonds, toasted

In a small bowl, whisk together the lemon juice and zest, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. Slowly add the olive oil, whisking to emulsify.

Put the cabbage, apple, fennel and watercress into a large serving bowl. Just before serving, gently toss the salad with the dressing. Season to taste with additional salt and pepper, sprinkle the almonds on top and serve.

Enjoy!

Recipe adapted from Fine Cooking

www.finecooking.com/

PRICKLY PEAR and ENDIVE WITH PEARS, BLUE CHEESE AND WALNUTS and RICOTTA, THYME, HONEY AND FRESH PEAR TOPPING and PEAR AND ARUGULA SALAD and PEAR SALAD WITH BUTTERMILK CURRY DRESSING and PEAR SALAD WITH WATERCRESS AND GOAT CHEESE and FIG BALSAMIC GLAZED DUCK WITH PEARL ONION AND PEAR HASH and APPLE PEAR TARTS WITH CHEDDAR ROSEMARY STREUSEL

09 Monday Mar 2015

Posted by Ceri Wilkin in Appetizers, Cocktails, Dessert, Entrées, Recipes, Salad

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Tags

apricots, bourbon, buttermilk, cheddar, crostini, curry, duck, endive, entertaining, fig balsamic, friends, ginger ale, goat cheese, gorgonzola cheese, healthy, honey, pearl onions, pie crust, ricotta, rosemary, shallots, tarragon, thyme, vinaigrette, walnuts, watercress

Right before Christmas, my husband bought a large box of pears from Harry and David, having discovered a great discount through Living Social. My Sister-In-Law around about the same time, sent us a lovely package which was also from Harry and David, and which also included their famous, flavorful, juicy, incredibly delicious pears.

As well as enjoying the sweet and succulent fruit unadorned straight from the box, I also transformed the luscious produce into several dishes to take to friends parties, as an appetizer for a dinner party, a cocktail to start the evening, a sweet ending after a meal and as an accompaniment with dinner.

PRICKLY PEAR

prickly pear

1 pear, peeled and chopped

1 tablespoon honey

1/2 lime, juiced

3 ounces of bourbon

ice cubes

6 ounces ginger ale, if desired (I forgot to add this)

In a cocktail shaker, muddle the pear, honey and lime juice. Add the bourbon, fill with ice and shake. Strain into 2 glasses. Top with ginger ale (if desired and remembered) and add ice.

Recipe adapted from Rachael Ray Magazine, October 2013

www.rachaelraymag.com/

ENDIVE WITH PEARS, BLUE CHEESE AND WALNUTS

endive with pears blue cheese and walnuts

1 tablespoon olive oil

1 1/2 cups finely chopped pear

1 tablespoon honey

salt and freshly ground black pepper to taste

2 ounces Gorgonzola cheese crumbled

16 Belgian endive leaves

1/4 cup chopped walnuts, toasted

Heat a medium skillet over medium heat. Add oil to pan, swirl to coat. Add pear, cook 2 minutes or until softened, stirring occasionally. Remove from heat, stir in honey. Cool 3 minutes, stir in cheese, season to taste with salt and pepper.

Spoon about 2 teaspoons of pear mixture into each leaf. Sprinkle with walnuts.

Enjoy!

Recipe adapted from Cooking Light, December 2014

www.cookinglight.com/

RICOTTA, THYME, HONEY AND FRESH PEAR TOPPING

ricotta and pear crostini with thyme honey

crostini

16 ounces ricotta

2 or 3 ripe pears

10 stems fresh thyme, leaves removed and chopped

1/4 cup honey

olive oil

Core, peel and cut pears into chunks. Spread about 1 tablespoon of ricotta on each crostini. Top with a cube of pear and sprinkle of thyme. Drizzle with honey and olive oil.

Enjoy!

Recipe adapted from Glamour Magazine

www.glamour.com/about/food-recipes

PEAR AND ARUGULA SALAD

pear and arugula salad

Combine 1 tablespoon olive oil, 1 tablespoon white wine vinegar, 1 teaspoon chopped fresh thyme, 1/2 teaspoon Dijon mustard and a spoonful of honey, season to taste with salt and freshly ground black pepper, stir with a whisk. Combine salad greens, chopped pear and chopped toasted walnuts in a large bowl. Drizzle vinaigrette over salad mixture, toss to coat. Sprinkle with crumbled blue cheese.

Enjoy!

Recipe adapted from Cooking Light, November 2013

www.cookinglight.com/

PEAR SALAD WITH BUTTERMILK CURRY DRESSING

pear salad with buttermilk curry dressing

2 tablespoons mayonnaise

1 1/2 tablespoons buttermilk

1/4 teaspoon curry powder

1/8 teaspoon onion powder

1/8 teaspoon salt

1/3 cup dried apricots

1/4 cup chopped shallots

1/4 cup sliced celery

1 pear, cubed

1/4 cup chopped, toasted walnuts

3 teaspoons chopped fresh tarragon

2 heads of endive, leaves separated

In a large bowl, whisk mayonnaise, buttermilk, curry powder, onion powder and salt. Toss in 1/4 cup apricots, shallots, celery, pear, walnuts and 2 teaspoons of tarragon. Stuff salad into endive leaves and top with remaining apricots and tarragon.

Enjoy!

Recipe adapted from Rachael Ray Magazine, October 2011

www.rachaelraymag.com/recipes/

PEAR SALAD WITH WATERCRESS AND GOAT CHEESE

pear watercress goat cheese salad

1 bag watercress

3 pears, cored and thinly sliced

1/2 cup pecans, roughly chopped

1/3 cup goat cheese, crumbled

2 tablespoons pear infused vinegar

1/2 teaspoon Dijon mustard

salt and pepper

1/4 cup olive oil

Arrange watercress on a serving platter. Top with sliced pears, pecans then crumbled goat cheese. In a small bowl, mix vinegar and mustard, season to taste with salt and pepper. In a slow steady stream, add the olive oil, whisking constantly until dressing is emulsified. Pour dressing over salad and serve immediately.

Enjoy!

FIG BALSAMIC GLAZED DUCK WITH PEARL ONION AND PEAR HASH

fig balsamic glazed duck

4 duck breasts

2 tablespoons olive oil

2 pears, halved, cored, cut into slices

1 10-ounce bag pearl onions, blanched, peeled, halved

4 potatoes, boiled until just tender, peeled, cut into pieces

2 tablespoons chopped fresh sage

3/4 cup chicken broth

1/2 cup fig balsamic vinegar

Using small sharp knife, score duck skin in 1-inch-wide grid pattern. Season duck generously with salt and pepper. Heat oil in large skillet over medium-high heat. Add duck, cook about 6 minutes per side for medium. Transfer to a cutting board, tent with foil. Discard all but 1/4 cup drippings from skillet. Heat drippings in skillet over high heat. Add pears, onions and potatoes, sauté until beginning to brown, 5 minutes. Stir in sage, season with salt and pepper. Transfer hash to bowl, cover to keep warm. Heat same skillet over high heat. Add broth and vinegar, bring to a boil, scraping up browned bits. Boil until reduced to glaze, about 5 minutes. Season glaze with salt and pepper.

Divide hash among plates. Cut duck into 1/2 inch slices, fan over hash. Drizzle glaze over and serve.

Enjoy!

Recipe adapted from Bon Appetit, January 2005

www.bonappetit.com/

APPLE PEAR TARTS WTIH CHEDDAR ROSEMARY STREUSEL 

apple pear tart

1 pear

1 apple

juice of half a lemon

3/4 cup flour plus 1 tablespoon

1/2 cup brown sugar plus 1 tablespoon

3/4 teaspoon vanilla essence

1/2 teaspoon baking powder

1 cup cheddar cheese

1 tablespoon finely chopped rosemary

4 ounces butter, chilled and cut into small pieces.

1/2 package of refrigerated pie crust

Heat oven to 375F. Quarter, core and dice the apple and pear. Place in a bowl and sprinkle with the lemon juice, mix. Add 1 tablespoon of brown sugar and 1 tablespoon of flour, toss to coat. Mix in vanilla essence.
In another bowl, combine the remaining flour, brown sugar, baking powder, cheese and rosemary. Add butter and mix.
Unroll pie crust, using a 2 1/2 inch round cookie cutter, cut out 20 circles, re-rolling dough as necessary. Place dough circles over holes of a 20 cup mini-muffin pan, and press down gently. Place about 1 tablespoon of filling into each cup, top with a scant 2 teaspoons of topping, flattened slightly.
Bake for 15 to 20 minutes, or until filling is bubbling and topping is lightly browned.
Remove from oven and let stand for 10 minutes before removing them from the pan.
Enjoy!

 

CILIEGINE SKEWERS WITH PESTO and WATERCRESS CANAPES

29 Wednesday Oct 2014

Posted by Ceri Wilkin in Appetizers, Entertaining, Recipes

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Tags

basil, canape, celebration, ciliegine, cream cheese, gathering, herbs, mayonnaise, orange, parmesan, pesto, skewers, sour cream, tomatoes, Uncategorized, walnut, watercress, watermelon radish

Love these gorgeous appetizers – great for any gathering!

CILIEGINE SKEWERS WITH PESTO

5 cups whole basil leaves, divided
1/2 cup walnuts
1/2 cup olive oil
2/3 cup grated parmesan
1/4 cup orange juice
1 clove garlic
1 teaspoon orange zest
8 ounces ciliegine
24 grape tomatoes
24 skewers or toothpicks

Set aside 24 small basil leaves. Combine the remaining basil leaves, walnuts, olive oil, parmesan, orange juice, garlic and orange zest in a food processor and puree. Add salt and pepper to taste.
Place a cheese ball, small basil leaf, and tomato on each skewer or toothpick and arrange on a platter.
Spoon the pesto into small glasses then stand the skewers up inside.
Enjoy!

Recipe adapted from Parenting, December/January 2011
www.parenting.com/recipes‎

WATERCRESS CANAPES

watercress canapes

1 (8 ounce) package of cream cheese, softened
2 tablespoons of sour cream
2 tablespoons of mayonnaise
1 cup lightly packed watercress
1/4 cup fresh parsley leaves
salt and freshly ground black pepper to taste
18 white sandwich bread slices
assorted vegetable slices and herbs (I used watermelon radish)

Pulse cream cheese, sour cream and mayonnaise in a food processor until smooth. Add watercress and parsley and process until finely chopped. Season with salt and pepper to taste. Spread 1 tablespoon of cream cheese mixture onto each bread slice. Top with assorted vegetable slices and herbs in a single layer.
Trim crusts from bread and cut each bread slice into triangles.
Enjoy!

Recipe adapted from Southern Living, May 2012
www.southernliving.com/food/kitchen-assistant/‎

ROAST BEEF SANDWICHES WITH SPICY ROASTED TOMATO JAM

01 Friday Aug 2014

Posted by Ceri Wilkin in burgers and sandwiches, Recipes

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Tags

arugula, olive tapenade, pumpernickel, roast beef, tomatoes, watercress

This sandwich was so quick and easy to put together and no problem to personalize for picky eaters – plus it won’t heat up the kitchen, whether you make it for lunch or dinner. It was very flavorful, tasty and delicious and I particularly enjoyed the pumpernickel bread – I’m not sure I had ever tried it before.

ROAST BEEF SANDWICHES WITH SPICY ROASTED TOMATO JAM 

roasted beef sandwich

2 pounds of tomatoes, coarsely chopped

2 cloves garlic, coarsely chopped

1 1/2 tablespoons olive oil

1 1/2 teaspoons of light brown sugar

1/2 teaspoon crushed red pepper

1/2 teaspoon salt

1/4 cup kalamata olive tapenade

16 slices pumpernickel bread

2 1/2 pounds sliced roast beef

watercress or arugula leaves

Position a rack in the upper third of the oven and preheat to 500F. In a large bowl, combine the tomatoes, garlic, olive oil, brown sugar, crushed red pepper and salt. Spread onto a foil lined baking sheet and roast until the liquid has evaporated and the tomatoes are slightly charred, about 25 minutes. Transfer the tomatoes to a bowl and stir in the tapenade.

Spread the tomato jam over 8 bread slices, layer each with roast beef, watercress and non-jammy bread slice.

Enjoy!

Recipe adapted from Rachael Ray Magazine, October 2011

http://www.rachaelray.com/

TRIPLE ONION DIP and ENDIVE WITH SMOKED TROUT AND HERBED CREAM CHEESE and SAUSAGE BALLS WITH APRICOT BALSAMIC DIPPING SAUCE and CHICKEN SALAD, WATERCRESS AND BACON SANDWICHES and BOURBON BROWNIES and LEMON DREAM PIE

28 Friday Feb 2014

Posted by Ceri Wilkin in Appetizers, Dessert

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Tags

apricot balsamic sauce, bacon, bourbon brownies, Chase Family Foundation, chicken salad, cream cheese, endive, lemon pie, onion dip, sandwiches, sausage balls, smoked trout, watercress

The Chase Family Foundation was formed in 2008, out of tragedy and upbringing a determination to help the hungry, elderly and abused women throughout Northwest Arkansas was fostered and strengthened.
During the first year alone, The Chase Family Foundation provided over 21,000 meals through the Ozark Food Bank and Meals on Wheels program, and they have also been responsible for providing Christmas cheer to over 500 people – taking bags full of gifts to home bound seniors, who otherwise would not have received anything. The first Christmas this was offered, not one of 120 men and women asked for a frivolous item – every single request was for a necessity, and if they had a cat or dog, a case of pet food was also delivered.
This past Christmas when my dear friend was describing this caring, compassionate and time consuming project, I offered at the very least, to deliver refreshments for the hard working folk sorting the donations and putting the bags together, and was excited and thankful to be able to contribute and help out in a small way.
In order to maintain all of this wonderful work, and to continue to provide for others, a Mardi Gras themed Fundraising event will be held Tuesday, March 4th, from 6 to 10pm, at the Springdale Country Club, with all proceeds going directly to the Northwest Arkansas Food Bank –
for more information please visit chasefamilyfoundation.com/‎

TRIPLE ONION DIP

2 tablespoons olive oil
2 shallots, chopped
3 green onions, chopped
1/2 to 1 red onion, finely chopped
1 teaspoon fresh thyme, chopped
1 package (8 ounces) cream cheese
1 cup greek yogurt

Heat oven to 350F.
Heat skillet over high heat. Add olive oil, shallots, green onions, red onion and thyme. Lower heat to medium, cook, stirring occasionally until shallots are golden, about 5 minutes.
Add cream cheese and yogurt, stir until well mixed. Transfer mixture to a baking dish, bake until heated through and bubbling.
Enjoy!

Recipe adapted from Every Day with Rachael Ray
www.rachaelray.com/‎

ENDIVE WITH SMOKED TROUT AND HERBED CREAM CHEESE

1 (8 ounce) package of cream cheese, room temperature
8 ounces smoked trout fillets, chopped
1/2 cup fresh dill, finely chopped
2 green onions, finely chopped
1 teaspoon grated lemon peel
4 heads of Belgian endive
fresh dill sprigs

Mix cream cheese, smoked trout, dill, green onions and lemon peel in a bowl. Season with salt and freshly ground black pepper.
Separate endive into leaves. Place a spoonful of cream cheese mixture on the base end of each leaf. Garnish with a dill sprig. Arrange filled leaves on a plate.
Enjoy!

Recipe adapted from Bon Appetit, November 2003
www.bonappetit.com/recipes‎

SAUSAGE BALLS WITH APRICOT BALSAMIC DIPPING SAUCE

1 tablespoons olive oil
1/2 onion, chopped
1/4 cup balsamic vinegar
1 cup apricot preserves
1/2 cup spicy brown mustard
1 1/4 pounds bulk Italian sweet sausage meat
6 ounces pork sausage
1 tablespoon dried sage
1 cup Italian bread crumbs

Heat oven to 425F.
Line a baking sheet with parchment paper.
Heat oil in a medium skillet over medium heat. Add onion and cook for 5 minutes, stirring occasionally. Add vinegar and cook until vinegar is reduced to 2 tablespoons. Remove from heat and stir in apricot preserves and mustard and mix well. Set aside.
In a mixing bowl, combine sausage and chopped sage. Add 2 tablespoons of the apricot-vinegar mixture to the sausage mixture. Form sausage into balls, then roll in bread crumbs.
Arrange sausage balls on prepared baking sheet. Bake, 15 to 20 minutes, turning occasionally, until sausage balls are cooked through. Transfer to paper towels to drain, then serve with apricot dipping sauce.
Enjoy!

Recipe adapted from Arkansas Democrat Gazette, April 2010
www.arkansasonline.com/news/features/food/‎

CHICKEN SALAD, WATERCRESS AND BACON SANDWICHES

4 slices of applewood smoked bacon1/3 cup mayonnaise
1 celery rib, finely chopped
1/2 shallot, finely chopped
2 teaspoons parsley, finely chopped
juice from 1/2 lemon
1 to 1 1/2 pounds of chicken tenders, cooked, cut into small dice
salt and freshly ground black pepper
16 bread cases (roll pieces of white bread flat, cut out circles and press into a greased mini-muffin tin, bake in a 350F oven until lightly browned and crisp)
2 small plum tomatoes, cut into 1/4 inch slices
16 watercress leaves

In a large skillet, cook the bacon over moderate heat until browned and crisp all over, about 5 minutes. Transfer the bacon to paper towels to drain, then cut each slice into 4 pieces.
In a medium bowl, combine the mayonnaise, celery, shallot, minced parsley and lemon juice. Stir in the diced chicken and season the salad with salt and pepper.
Spoon 1 tablespoon of the chicken salad into each bread case, garnish with the bacon pieces, sliced tomato and watercress.
Enjoy!

Recipe adapted from Food and Wine, September 2008
www.foodandwine.com/recipes‎

BOURBON BROWNIES

1/3 cup butter
1/2 cup sugar
2 tablespoons water
1 1/2 cups semisweet chocolate chips, divided
2 eggs
1 teaspoon vanilla
3/4 cup flour
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons bourbon
3 tablespoons butter, softened
1 1/2 cups powdered sugar
2 to 3 teaspoons milk
1/4 teaspoon vanilla

Heat oven to 350F.
Grease an 8 by 8 inch baking pan, set aside.
In a medium saucepan, combine 1/3 cup butter, sugar and water. Cook and stir over medium heat just until boiling. Remove from the heat. Add 1 cup of the chocolate chips, stir until chocolate is melted. Stir in eggs and vanilla, beating lightly with a spoon just until combined. Stir in flour, baking soda, and salt. Stir in remaining 1/2 cup chocolate chips. Spread batter into prepared pan.
Bake for about 20 minutes or until edges are set and begin to pull away from the sides of the pan.
Using a fork, prick the warm brownies all over. Drizzle bourbon evenly over brownies, cool in pan on a wire rack.
For the Frosting: in a small mixing bowl, beat the 3 tablespoons of butter with an elector mixer on medium to high speed for 30 seconds. Gradually add powdered sugar, beating well. Slowly beat in 2 teaspoons of the milk and vanilla. If necessary, beat in the remaining milk to reach spreading consistency.
Spread over brownies.
Enjoy!

LEMON DREAM PIE

1 (8 ounce) package of cream cheese, softened
3/4 cup sugar, divided use
3 eggs, divided use
1 (9 inch) unbaked pie crust
3/4 cup light corn syrup
2 teaspoons finely grated meyer lemon peel
1/3 cup meyer lemon juice
2 tablespoons butter, melted
1 tablespoon cornstarch

Heat oven to 350F.
In the bowl of an electric mixer, beat at medium speed, the cream cheese, 1/4 cup of the sugar and 1 of the eggs until smooth. Arrange the pie crust in a 9-inch pie pan. Spread cream cheese mixture evenly over the bottom of the pie crust.
In the same bowl, beat 1/4 cup of the sugar, the remaining 2 eggs, corn syrup, lemon peel, lemon juice, butter and cornstarch, until well blended.
Pour over cream cheese layer. Sprinkle remaining 1/4 cup sugar evenly over lemon mixture. Bake for 50 to 55 minutes or until filling is puffed and set. Cool on a wire rack.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, December 2002
www.arkansasonline.com/news/features/food/‎

HIGH FIDELITY and APPLE AND WATERCRESS SALAD WITH WALNUT VINAIGRETTE

30 Monday Dec 2013

Posted by Ceri Wilkin in Cocktails, Salad

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Tags

aperol, apple, arugula, champagne, grapefruit juice, tequila, vinaigrette, walnut, watercress

A party was planned in our yoga class, as an early Christmas gift to ourselves. We started with Mimosas, moved through our class, then gathered for cocktails and lunch –  salad and a fabulous egg dish our instructor had made.

HIGH FIDELITY

1 ounce grapefruit juice
1 ounce tequila
1 ounce Aperol
Champagne to top

Shake the grapefruit juice, tequila and Aperol over ice. Strain into a flute and top with Champagne.
Enjoy!

Recipe adapted from The Wall Street Journal, December 2012
topics.wsj.com/subject/R/recipes/3697‎

APPLE AND WATERCRESS SALAD WITH WALNUT VINAIGRETTE

2 1/2 tablespoons white wine vinegar
1 shallot, finely chopped
2 teaspoons Dijon mustard
2 tablespoons walnut oil
2 tablespoons olive oil
salt and freshly ground black pepper
1 bunch of watercress, stems discarded
1 bunch  arugula, stems discarded
2 celery ribs, thinly sliced
1 apple, diced
1/3 cup walnuts, coarsely chopped

In a bowl, whisk the vinegar with the shallot and mustard. Whisk in the walnut and olive oils and season with salt and pepper.
In a medium bowl, toss the watercress and arugula with the dressing, celery, apple and walnuts. Season with salt and pepper.
Enjoy!

Recipe adapted from Food and Wine, September 2009
www.foodandwine.com/recipes‎

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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