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Author Lindsay Gibson


Creamy Tuscan Soup

This delicious soup made an appearance in a very special scene!


  • 1 tbsp coconut oil

  • 1 medium red bell pepper, diced

  • ½ medium onion, diced

  • 1 lb ground hot sausage

  • 1 tsp garlic, minced

  • 32 oz chicken broth, low sodium

  • 15 oz alfredo sauce, jarred

  • ½ tsp Italian seasoning

  • ¼ tsp black pepper

  • 9 oz cheese filled tortellini, refrigerated

  • 5 oz baby spinach, leaves

  • parmesan cheese, if desired for topping soup


  1. Heat coconut oil a large pot over medium-high heat. Add in the bell pepper, onion and sausage until the sausage is brown. Stir in the garlic and cook until fragrant, about 30 seconds. (can use a dutch oven too)

  2. Add in the chicken broth and Alfredo sauce, as well as the italian seasoning and pepper. Bring mixture to a boil and add in the cheese filled tortellini. Reduce the heat to a simmer and cook for 7 to 9 minutes, stirring occasionally until the tortellini is tender.

  3. Stir in the spinach, cooking for 1 to 2 minutes, until the spinach is wilted. Spoon the soup into bowls and garnish with freshly grated parmesan cheese if desired. Enjoy!


Lighter Christmas Pudding

Another touching scene for this one!

The preparation of any Christmas Pudding (aka Plum Pudding) always started on the first Sunday of Advent, universally referred to as 'Stir up Sunday' by our colonial ancestors. This lighter - Jamie Oliver version is by far my favorite!

Christmas Pudding Author Lindsay Gibson_


  • unsalted butter , for greasing 

  • 150 g Medjool dates 

  • 150 g dried apricots 

  • 150 g pecan nuts 

  • 75 g crystallized ginger 

  • 1 small sprig of fresh rosemary 

  • 150 g dried cranberries 

  • 150 g raisins 

  • 150 g suet 

  • 150 g plain flour 

  • 75 g fresh breadcrumbs 

  • 200 ml semi-skimmed milk 

  • 1 large free-range egg 

  • 1 clementine 

  • golden syrup 

  • barrel-aged Bourbon


  1. Grease a 1.5 litre pudding bowl with butter. 

  2. Destone your dates, then, by hand or in a food processor, finely chop the flesh with the apricots, pecans, ginger and rosemary leaves. Place it all in a mixing bowl with the cranberries, raisins, suet, flour, breadcrumbs and milk. Crack in the egg, finely grate in the clementine zest, squeeze in the juice and mix it all together really well.

  3. Tip the mixture into the greased bowl and cover with a single layer of greaseproof paper and a double layer of tin foil. Tie a piece of string around the bowl to secure them in place and make it watertight, then sit it in a large, deep saucepan and pour in enough water to come halfway up the sides of the bowl. 

  4. Bring the water to the boil, cover the pan with a tight-fitting lid, and reduce to a simmer for 4 hours. Check the water regularly, and keep topping it up with boiling water, if needed.

  5. When the time’s up, lift out the bowl, remove the foil and paper, then carefully turn the pudding out on to a plate ready to serve, or leave to cool and reheat just before you need it. 

  6. Drizzle it with golden syrup 


3 Cheese Lasagna with Bolognese Sauce

This is a crowd pleaser to make and one in what fun scene?


  • 4 tablespoons unsalted butter

  • ¼ cup  all-purpose flour

  • 2½ cups milk (we use raw, but can use any!)

  • ¼ teaspoon  ground nutmeg

  • 1 cup shredded provolone cheese

  • ½ cup  grated Parmesan cheese

  •  Salt and pepper, to taste

  • 5 cups your favorite meat sauce

  • 1 pound lasagna noodles, fresh or store-bought

  • 1 cup shredded mozzarella cheese, divided

  • 1 cup grated Parmesan cheese, divided

Directions Continued

4.  Place another layer of noodles on top of the cheese. Top with another 1¼ cups of meat sauce, a quarter of the béchamel sauce, ¼ cup Parmesan cheese and ¼ cup shredded mozzarella.

5.  Place another layer of noodles on top of the cheese. Top with another 1¼ cups of meat sauce, half of the remaining béchamel sauce, ¼ cup Parmesan cheese and ¼ cup shredded mozzarella.

6.  Place the final layer of noodles on top of the cheese. Pour the remaining béchamel sauce over the noodles and sprinkle with the remaining ¼ cup Parmesan cheese and ¼ cup shredded mozzarella.

7.  Cover the lasagna with a piece of aluminum foil that has been sprayed with non-stick cooking spray. Bake, covered, for 1 hour. Remove the foil and bake for an additional 15 to 20 minutes, or until the top is golden brown. Remove from the oven and let stand for 15 minutes before serving. 


  1. Make the Béchamel Sauce: In a medium saucepan placed over medium heat, melt the butter. Add the flour and cook, whisking constantly, until the flour turns light brown and emits a nutty aroma. Slowly add the milk, whisking constantly. Once all of the milk has been incorporated, whisk in the nutmeg, and allow the mixture to come to a simmer. Once simmering, cook for 2 minutes, whisking constantly. Remove from the heat, and add the shredded provolone a handful at a time, stirring until it melts. Stir in the Parmesan cheese and season with salt and pepper, then set aside and let cool to warm room temperature.

  2. Preheatt oven to 400 degrees F.

  3. Assemble the Lasagna: Spread 1 cup of the meat sauce on the bottom of a 9x13-inch pan. Place noodles in a single layer on top of the sauce (if you are using store-bought lasagna noodles, this should be 3 noodles; if you made fresh pasta, you'll probably use 2 sheets and can cut to fit as needed). Spread 1¼ cups of the meat sauce over the noodles. Drizzle one-quarter of the béchamel sauce over the meat sauce. Sprinkle ¼ cup Parmesan cheese and ¼ cup shredded mozzarella cheese over the béchamel sauce.


Classic Beef Stew

I could totally devour this all winter!​ When did this recipe come in? 

Author Lindsay Gibson New England beef s


  • 1/2 cup all-purpose flour

  • 1 teaspoon salt

  • 1/4 teaspoon pepper

  • 2 pounds of beef stew meat, cut into 1-inch pieces

  • 2 tablespoons shortening

  • 6 cups of water

  • 3 medium potatoes, pared and cut into 1-inch cubes

  • 1 medium turnip, cut into 1-inch cubes

  • 4 carrots, cut into 1-inch slices

  • 1 green pepper, cut into strips

  • 1 cup of sliced celery (1-inch pieces)

  • 1 medium onion, diced (about 1/2 cup)

  • 1 tablespoon of salt

  • 2 teaspoons of instant beef bouillon (or 2 cubes)

  • 1 bay leaf


  1. Mix flour, 1 teaspoon of salt and the pepper. 

  2. Coat beef with flour mixture. 

  3. Melt shortening in large skillet. 

  4. Brown beef thoroughly. 

  5. Add water. Heat to boiling; reduce heat and cover tightly. 

  6. Simmer 2 hours. 

  7. Stir in vegetables, 1 tablespoon salt, the bouillon and bay leaf; cover. 

  8. Simmer until vegetables are tender, about 30 minutes.


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