Ingredients:
* 24 figs , halved
* 2 clementines
* 2 teaspoons ground cinnamon
* 2 tablespoons caster sugar
* 1 large jar runny honey
*
Ingredients:
Preheat your oven to 110ºC/225ºF/gas ¼. Lay your figs, cut-side up, in a baking tray. Using a fine grater, zest your clementines over the figs then dust the figs with a sprinkling of cinnamon and a teaspoon of sugar.
Pop the figs in the oven to bake for 4 hours, checking on them every hour or so. When they come out of the oven you’ll have semi-dehydrated figs, which will be a bit like wine gums.
A really nice way of using them at Christmas is to turn them into a bit of a gift by popping a stack of them in a sterilised jar, covering them completely with honey then sealing the jar with an airtight lid. They’ll be beautiful as part of a cheese platter, baked in a tart, a sticky toffee pud, or even thrown into a roasting tray with some pork or other meat for a bit of added sweetness. Give them to your mates when you go round to theirs for dinner. They’ll love getting something unique, especially when you explain all the different things they can do with them.
31 Ocak 2016 Pazar
Red grape pizza with honey, rosemary and pecorino recipes
Ingredients:
* 1½ x 7 g dried yeast sachets
* 5 teaspoons runny honey
* 310 ml tepid water
* 500 g white bread flour , plus extra for dusting
* 1 generous pinch salt
* a few sprigs fresh rosemary
* 2 lugs olive oil
* 2 handfuls red grapes
* 50 g pecorino cheese
*
Ingredients:
A drizzle of sweet honey in the pizza dough and a sprinkle of grapes on top are a killer combo
Preheat your oven to 200°C/400°F/gas 6. Dissolve the yeast with a teaspoon of the honey in half the water and put to one side. Mix the flour with a good pinch of salt and shape into a pile on a clean work surface.
Make a well in the centre and, when the yeast and honey mix has frothed up, pour it into the well and mix gradually with the flour until it’s all soaked up. Pour on the rest of the tepid water and mix in all the flour to make a nice, moist, soft dough. Place in a clean bowl, cover with cling film and leave in a warm place for 15 minutes or so.
Meanwhile, bash the rosemary in a pestle and mortar, add a little olive oil and bash again. Cut the grapes in half and put to one side.
When the dough has doubled in size, place it on the work surface and knead until smooth. Cut the dough into 4 pieces, knead each piece again briefly and shape them into 4 small pizzas.
Brush the pizzas with the bashed rosemary sprigs, leaving them smeared with rosemary oil, then scatter with the halved red grapes. Drizzle each pizza with a teaspoon of honey, and, finally, shave some pecorino over the top.
Bake in the preheated oven for 10 minutes, or until the pizza bases are cooked and the cheese is bubbling and melted.
* 1½ x 7 g dried yeast sachets
* 5 teaspoons runny honey
* 310 ml tepid water
* 500 g white bread flour , plus extra for dusting
* 1 generous pinch salt
* a few sprigs fresh rosemary
* 2 lugs olive oil
* 2 handfuls red grapes
* 50 g pecorino cheese
*
Ingredients:
A drizzle of sweet honey in the pizza dough and a sprinkle of grapes on top are a killer combo
Preheat your oven to 200°C/400°F/gas 6. Dissolve the yeast with a teaspoon of the honey in half the water and put to one side. Mix the flour with a good pinch of salt and shape into a pile on a clean work surface.
Make a well in the centre and, when the yeast and honey mix has frothed up, pour it into the well and mix gradually with the flour until it’s all soaked up. Pour on the rest of the tepid water and mix in all the flour to make a nice, moist, soft dough. Place in a clean bowl, cover with cling film and leave in a warm place for 15 minutes or so.
Meanwhile, bash the rosemary in a pestle and mortar, add a little olive oil and bash again. Cut the grapes in half and put to one side.
When the dough has doubled in size, place it on the work surface and knead until smooth. Cut the dough into 4 pieces, knead each piece again briefly and shape them into 4 small pizzas.
Brush the pizzas with the bashed rosemary sprigs, leaving them smeared with rosemary oil, then scatter with the halved red grapes. Drizzle each pizza with a teaspoon of honey, and, finally, shave some pecorino over the top.
Bake in the preheated oven for 10 minutes, or until the pizza bases are cooked and the cheese is bubbling and melted.
30 Ocak 2016 Cumartesi
Potato & cauliflower curry recipes
Ingredients:
* 3 tbsp vegetable oil
* 2 onions , sliced
* 4 cloves of garlic , chopped
* 6cm piece of ginger , peeled and chipped
* 1 tsp mustard seeds
* 1 tsp cumin seeds
* 3 tomatoes , grated
* 6 curry leaves
* 1 tsp ground coriander
* 1 tsp ground cumin
* 1 tsp ground tumeric
* 1/2 tsp cayenne pepper
* 1 kg maris piper potatoes , or any other floury potatoes thickly diced
* 1-2 green chillies , deseeded and sliced
* 1 large cauliflower , cut into florets just larger than the potato
* Greek-style yogurt , to serve
* For the Parathas
* 300 g chapati flour , plus extra for dusting
* 2 tbsp butter , melted
*
Ingredients:
Recipe by Andy Harris
For the paratha dough, combine the chapati flour in a large bowl with ¾ teaspoon salt and about 200ml cold water, then knead for 10–12 minutes. Shape into a ball, cover with a damp tea towel and leave to rest.
Heat most of the vegetable oil in a pan over a medium heat and sauté the onion, garlic and ginger, stirring, for 6–8 minutes, until softening. With a slotted spoon, remove the onion mixture to a bowl and set aside.
Toast the mustard and cumin seeds in a dry pan over a medium heat for 30 seconds, stirring constantly with a wooden spoon, until fragrant. Transfer to a large saucepan with the rest of the vegetable oil, tomatoes, curry leaves and remaining spices. Cook for a further 5 minutes over a medium heat.
Add the reserved onion mixture, potatoes and chillies and season generously with salt and pepper. Pour in about 600ml water, or enough to just cover the mixture. Bring to a simmer over a low heat, cover with a lid and continue to simmer for 8–10 minutes. Add the cauliflower and cook for another 8–10 minutes, or until the sauce has thickened and the potatoes and cauliflower are tender.
Meanwhile, cook the parathas. Place a flat, cast-iron, Indian-style tava over a medium-high heat. If you don’t have one of these, use a frying pan or flat griddle. Divide the dough into 6–8 balls. Lightly flour a flat surface and roll the first ball into a 12cm circle. Lightly brush with the melted butter and place on the hot tava or pan. Cook for a few minutes on each side, or until the bread begins to blacken and blister. Repeat with the remaining dough.
Serve immediately with the curry and a bowl of yoghurt on the side.
* 3 tbsp vegetable oil
* 2 onions , sliced
* 4 cloves of garlic , chopped
* 6cm piece of ginger , peeled and chipped
* 1 tsp mustard seeds
* 1 tsp cumin seeds
* 3 tomatoes , grated
* 6 curry leaves
* 1 tsp ground coriander
* 1 tsp ground cumin
* 1 tsp ground tumeric
* 1/2 tsp cayenne pepper
* 1 kg maris piper potatoes , or any other floury potatoes thickly diced
* 1-2 green chillies , deseeded and sliced
* 1 large cauliflower , cut into florets just larger than the potato
* Greek-style yogurt , to serve
* For the Parathas
* 300 g chapati flour , plus extra for dusting
* 2 tbsp butter , melted
*
Ingredients:
Recipe by Andy Harris
For the paratha dough, combine the chapati flour in a large bowl with ¾ teaspoon salt and about 200ml cold water, then knead for 10–12 minutes. Shape into a ball, cover with a damp tea towel and leave to rest.
Heat most of the vegetable oil in a pan over a medium heat and sauté the onion, garlic and ginger, stirring, for 6–8 minutes, until softening. With a slotted spoon, remove the onion mixture to a bowl and set aside.
Toast the mustard and cumin seeds in a dry pan over a medium heat for 30 seconds, stirring constantly with a wooden spoon, until fragrant. Transfer to a large saucepan with the rest of the vegetable oil, tomatoes, curry leaves and remaining spices. Cook for a further 5 minutes over a medium heat.
Add the reserved onion mixture, potatoes and chillies and season generously with salt and pepper. Pour in about 600ml water, or enough to just cover the mixture. Bring to a simmer over a low heat, cover with a lid and continue to simmer for 8–10 minutes. Add the cauliflower and cook for another 8–10 minutes, or until the sauce has thickened and the potatoes and cauliflower are tender.
Meanwhile, cook the parathas. Place a flat, cast-iron, Indian-style tava over a medium-high heat. If you don’t have one of these, use a frying pan or flat griddle. Divide the dough into 6–8 balls. Lightly flour a flat surface and roll the first ball into a 12cm circle. Lightly brush with the melted butter and place on the hot tava or pan. Cook for a few minutes on each side, or until the bread begins to blacken and blister. Repeat with the remaining dough.
Serve immediately with the curry and a bowl of yoghurt on the side.
Gooseberry & elderflower jam recipes
Ingredients:
* 2 kg gooseberries
* 12 elderflower heads , or 100ml elderflower cordial
* 2 vanilla pods
* 750 g sugar
*
Ingredients:
Top and tail the gooseberries, discarding the hard ends, and place in a large saucepan. If you’re using elderflowers, tie them up in a piece of muslin and secure with string, then add to the saucepan. If using cordial, add to the pan with 150ml water. Bring to the boil, then reduce the heat and simmer for about 30 minutes, or until the fruit is tender and has broken down nicely. Remove from the heat, squeeze any liquid out of the elderflower parcel and discard.
Split the vanilla pod lengthways and scrape out the seeds. Add the sugar and the vanilla pod and seeds to the pan and boil over a high heat for about 10 minutes, skimming off any foam that forms on the surface. Pour through a strainer into sterilised jars and leave to cool before putting sealing with the lids.
* 2 kg gooseberries
* 12 elderflower heads , or 100ml elderflower cordial
* 2 vanilla pods
* 750 g sugar
*
Ingredients:
Top and tail the gooseberries, discarding the hard ends, and place in a large saucepan. If you’re using elderflowers, tie them up in a piece of muslin and secure with string, then add to the saucepan. If using cordial, add to the pan with 150ml water. Bring to the boil, then reduce the heat and simmer for about 30 minutes, or until the fruit is tender and has broken down nicely. Remove from the heat, squeeze any liquid out of the elderflower parcel and discard.
Split the vanilla pod lengthways and scrape out the seeds. Add the sugar and the vanilla pod and seeds to the pan and boil over a high heat for about 10 minutes, skimming off any foam that forms on the surface. Pour through a strainer into sterilised jars and leave to cool before putting sealing with the lids.
29 Ocak 2016 Cuma
Falafel wraps with grilled veg & salsa recipes
Ingredients:
* For the falafel
* 1 x 400 g tin of mixed beans
* 1 x 400 g tin of chickpeas
* 1 lemon
* 1 tablespoon harissa
* 1 heaped teaspoon allspice
* 1 heaped tablespoon plain flour
* 1 bunch fresh coriander
* olive oil
* For the sides
* 2 mixed-colour peppers
* 4 spring onions
* 8 small wholewheat tortillas
* 1 tablespoon Lingham's chilli sauce
* 250g low-fat cottage cheese
* optional: pickled red cabbage
* For the salsa
* 1 big handful mixed-colour ripe tomatoes
* ½ –1 fresh red chilli
* ½ clove of garlic
* 1 lime
*
Ingredients:
Ingredients out • Food processor (bowl blade) • Large frying pan, medium heat • Griddle pan, high heat
START COOKING
Drain the beans and chickpeas and put them into the processor • Finely grate in the lemon zest, then add a pinch of salt and pepper, the harissa, allspice, flour and coriander stalks (reserving the leaves) • Blitz until smooth, scraping down the sides of the processor if needed • Scrape out the mixture and use clean, wet hands to quickly divide and shape it into 8 patties about 1.5cm thick • Put 1 tablespoon of oil into the frying pan and add the falafels, turning when golden and crisp
Rip the seeds and stalks out of the peppers, tear each one into bite-sized chunks and put on the griddle pan with the trimmed and halved spring onions and a pinch of salt and pepper, turning when charred • Put the tomatoes, chilli and half the coriander leaves into the processor • Squash in the unpeeled garlic through a garlic crusher, squeeze in the lime juice, whiz until fine, then season to taste and pour into a serving dish
Pop the tortillas into the microwave (800W) for 45 seconds while you marble the chilli sauce into the cottage cheese • Squeeze the juice of half the zested lemon over the charred veggies, then take with the falafels to the table, scattering everything with the rest of the coriander • Let everyone assemble their own wraps, and serve with pickled red cabbage, if you like
* For the falafel
* 1 x 400 g tin of mixed beans
* 1 x 400 g tin of chickpeas
* 1 lemon
* 1 tablespoon harissa
* 1 heaped teaspoon allspice
* 1 heaped tablespoon plain flour
* 1 bunch fresh coriander
* olive oil
* For the sides
* 2 mixed-colour peppers
* 4 spring onions
* 8 small wholewheat tortillas
* 1 tablespoon Lingham's chilli sauce
* 250g low-fat cottage cheese
* optional: pickled red cabbage
* For the salsa
* 1 big handful mixed-colour ripe tomatoes
* ½ –1 fresh red chilli
* ½ clove of garlic
* 1 lime
*
Ingredients:
Ingredients out • Food processor (bowl blade) • Large frying pan, medium heat • Griddle pan, high heat
START COOKING
Drain the beans and chickpeas and put them into the processor • Finely grate in the lemon zest, then add a pinch of salt and pepper, the harissa, allspice, flour and coriander stalks (reserving the leaves) • Blitz until smooth, scraping down the sides of the processor if needed • Scrape out the mixture and use clean, wet hands to quickly divide and shape it into 8 patties about 1.5cm thick • Put 1 tablespoon of oil into the frying pan and add the falafels, turning when golden and crisp
Rip the seeds and stalks out of the peppers, tear each one into bite-sized chunks and put on the griddle pan with the trimmed and halved spring onions and a pinch of salt and pepper, turning when charred • Put the tomatoes, chilli and half the coriander leaves into the processor • Squash in the unpeeled garlic through a garlic crusher, squeeze in the lime juice, whiz until fine, then season to taste and pour into a serving dish
Pop the tortillas into the microwave (800W) for 45 seconds while you marble the chilli sauce into the cottage cheese • Squeeze the juice of half the zested lemon over the charred veggies, then take with the falafels to the table, scattering everything with the rest of the coriander • Let everyone assemble their own wraps, and serve with pickled red cabbage, if you like
Aussie humble pie recipes
Ingredients:
* 1 kg beef skirt , chopped into 1cm chunks
* sea salt
* freshly ground black pepper
* olive oil
* 1 whole nutmeg , for grating
* 2 large carrots , peeled
* 2 red onions , peeled
* 4 sprigs of fresh rosemary , leaves picked
* 250 ml pale ale
* 1 heaped tablespoon plain flour
* 1 tablespoon tomato purée
* 250 g button mushrooms
* 1 large egg yolk, beaten , or semi-skimmed milk
* For the pastry:
* 600 g plain flour , plus extra for dusting
* 150 g cold unsalted butter , cubed, plus extra for greasing
* 150 g Cheddar cheese
*
Ingredients:
Place the beef, 1 heaped teaspoon of pepper, a good pinch of salt and 2 tablespoons of olive oil into a large bowl. Grate in half a nutmeg, then toss to coat and set aside. Roughly chop the carrots, onions and rosemary leaves.
Heat a drizzle of olive oil in a wide, medium pan over a medium heat, then add the beef and cook for 15 to 20 minutes, or until the meat is browned all over and any liquid has evaporated, stirring frequently. Meanwhile, heat another medium pan over a medium heat. Add the chopped veg and a drizzle of olive oil and cook for 15 to 20 minutes, or until softened and caramelised, stirring frequently, then remove from the heat.
Add the ale to the beef, turn the heat up to high and allow the liquid to boil and bubble away, stirring and scraping all those lovely sticky bits from the bottom of the pan. Stir in the flour and tomato purée and cook for 2 to 3 minutes, or until it forms a thick paste. Stir the softened veg into the pan, then pour in 1 litre of cold water. Roughly slice and add the mushrooms, then bring to the boil.
Reduce the heat to medium, cover and simmer for 1 hour 30 minutes, then take off the lid and simmer for another 30 minutes, or until thickened and reduced and the beef is tender, stirring occasionally. Season to taste, transfer to a bowl and allow to cool completely for a few hours or preferably overnight in the fridge.
Meanwhile, make the pastry. Combine the flour and a good pinch of salt in a bowl, then grate in the Cheddar and rub into the flour along with the butter, until it resembles fine breadcrumbs. Gradually add 250ml of cold water, stirring continuously to combine, then use your hands to bring it together into a rough dough – be careful not to work it too much. Wrap the dough in cling film and place in the fridge until needed.
Preheat the oven to 180ºC/350ºF/gas 4. Grease 8 individual pie dishes (roughly 15cm x 10cm) with a little butter and dust with flour. Divide the pastry into 4 equal-sized pieces, then roll out a portion on a flour-dusted surface to the thickness of a pound coin. Place 2 of the pie dishes side-by-side, roll the pastry around the rolling pin, hold it over the dishes and carefully unroll the pastry to cover. Gently press the pastry into the sides of the dishes, then roughly cut away the excess so you end up with 2 lined pie dishes. Repeat with the remaining pastry, reserving the excess for later.
Equally divide the steak and ale filling between the dishes and brush the edges with the milk or beaten egg. Divide the excess pastry into 8 equal-sized pieces, roll out to the thickness of a pound coin and place over the filling. Trim away any excess, crimp the edges with a fork and pierce a little cross into the top. Brush over a little more milk or beaten egg, then place in the hot oven for 25 to 30 minutes, or until golden and piping hot through. Serve with a dollop of ketchup, your favourite seasonal greens and some ice-cold beers.
* 1 kg beef skirt , chopped into 1cm chunks
* sea salt
* freshly ground black pepper
* olive oil
* 1 whole nutmeg , for grating
* 2 large carrots , peeled
* 2 red onions , peeled
* 4 sprigs of fresh rosemary , leaves picked
* 250 ml pale ale
* 1 heaped tablespoon plain flour
* 1 tablespoon tomato purée
* 250 g button mushrooms
* 1 large egg yolk, beaten , or semi-skimmed milk
* For the pastry:
* 600 g plain flour , plus extra for dusting
* 150 g cold unsalted butter , cubed, plus extra for greasing
* 150 g Cheddar cheese
*
Ingredients:
Place the beef, 1 heaped teaspoon of pepper, a good pinch of salt and 2 tablespoons of olive oil into a large bowl. Grate in half a nutmeg, then toss to coat and set aside. Roughly chop the carrots, onions and rosemary leaves.
Heat a drizzle of olive oil in a wide, medium pan over a medium heat, then add the beef and cook for 15 to 20 minutes, or until the meat is browned all over and any liquid has evaporated, stirring frequently. Meanwhile, heat another medium pan over a medium heat. Add the chopped veg and a drizzle of olive oil and cook for 15 to 20 minutes, or until softened and caramelised, stirring frequently, then remove from the heat.
Add the ale to the beef, turn the heat up to high and allow the liquid to boil and bubble away, stirring and scraping all those lovely sticky bits from the bottom of the pan. Stir in the flour and tomato purée and cook for 2 to 3 minutes, or until it forms a thick paste. Stir the softened veg into the pan, then pour in 1 litre of cold water. Roughly slice and add the mushrooms, then bring to the boil.
Reduce the heat to medium, cover and simmer for 1 hour 30 minutes, then take off the lid and simmer for another 30 minutes, or until thickened and reduced and the beef is tender, stirring occasionally. Season to taste, transfer to a bowl and allow to cool completely for a few hours or preferably overnight in the fridge.
Meanwhile, make the pastry. Combine the flour and a good pinch of salt in a bowl, then grate in the Cheddar and rub into the flour along with the butter, until it resembles fine breadcrumbs. Gradually add 250ml of cold water, stirring continuously to combine, then use your hands to bring it together into a rough dough – be careful not to work it too much. Wrap the dough in cling film and place in the fridge until needed.
Preheat the oven to 180ºC/350ºF/gas 4. Grease 8 individual pie dishes (roughly 15cm x 10cm) with a little butter and dust with flour. Divide the pastry into 4 equal-sized pieces, then roll out a portion on a flour-dusted surface to the thickness of a pound coin. Place 2 of the pie dishes side-by-side, roll the pastry around the rolling pin, hold it over the dishes and carefully unroll the pastry to cover. Gently press the pastry into the sides of the dishes, then roughly cut away the excess so you end up with 2 lined pie dishes. Repeat with the remaining pastry, reserving the excess for later.
Equally divide the steak and ale filling between the dishes and brush the edges with the milk or beaten egg. Divide the excess pastry into 8 equal-sized pieces, roll out to the thickness of a pound coin and place over the filling. Trim away any excess, crimp the edges with a fork and pierce a little cross into the top. Brush over a little more milk or beaten egg, then place in the hot oven for 25 to 30 minutes, or until golden and piping hot through. Serve with a dollop of ketchup, your favourite seasonal greens and some ice-cold beers.
28 Ocak 2016 Perşembe
The best pasta salad recipes
Ingredients:
* 310 g small shell-shaped pasta
* 3 cloves garlic
* 255 g yellow cherry tomatoes
* 255 g red cherry tomatoes
* 1 handful black olives , pitted
* 2 tablespoons fresh chives
* 1 handful fresh basil
* ½ cucumber
* 4 tablespoons white wine vinegar , or to taste
* 7 tablespoons extra virgin olive oil
* sea salt
* freshly ground black pepper
*
Ingredients:
Bring a large pan of salted water to the boil. Throw in the pasta and cloves of garlic, boil until al dente, drain and run under cold water to cool. Put the garlic to one side to use for the dressing. Put the pasta into a bowl. Chop the tomatoes, olives, chives, basil and cucumber into pieces about half the size of the pasta and add to the bowl. Squash the garlic cloves out of their skins and mush in a pestle and mortar. Add the vinegar, oil and seasoning. Drizzle this over the salad, adding a little more seasoning to taste.
* 310 g small shell-shaped pasta
* 3 cloves garlic
* 255 g yellow cherry tomatoes
* 255 g red cherry tomatoes
* 1 handful black olives , pitted
* 2 tablespoons fresh chives
* 1 handful fresh basil
* ½ cucumber
* 4 tablespoons white wine vinegar , or to taste
* 7 tablespoons extra virgin olive oil
* sea salt
* freshly ground black pepper
*
Ingredients:
Bring a large pan of salted water to the boil. Throw in the pasta and cloves of garlic, boil until al dente, drain and run under cold water to cool. Put the garlic to one side to use for the dressing. Put the pasta into a bowl. Chop the tomatoes, olives, chives, basil and cucumber into pieces about half the size of the pasta and add to the bowl. Squash the garlic cloves out of their skins and mush in a pestle and mortar. Add the vinegar, oil and seasoning. Drizzle this over the salad, adding a little more seasoning to taste.
Elderflower lemonade with frozen berries recipes
Ingredients:
* 2 lemons
* 2 tbsp caster sugar
* 35 ml elderflower cordial
* 1 handful of frozen berries
* sparkling water , to top up
*
Ingredients:
Squeeze the juice of one lemon into a jug, add the sugar and elderflower cordial and mix well to dissolve. Put a few ice cubes in each glass, slice the remaining lemon and add to the glasses along with the frozen berries. Top up with sparkling water to taste and mix with a straw.
* 2 lemons
* 2 tbsp caster sugar
* 35 ml elderflower cordial
* 1 handful of frozen berries
* sparkling water , to top up
*
Ingredients:
Squeeze the juice of one lemon into a jug, add the sugar and elderflower cordial and mix well to dissolve. Put a few ice cubes in each glass, slice the remaining lemon and add to the glasses along with the frozen berries. Top up with sparkling water to taste and mix with a straw.
Courgette salad with mint, garlic, red chilli, lemon and extra virgin olive oil recipes
Ingredients:
* 4 courgettes
* sea salt
* freshly ground black pepper
* 1 red chilli
* ½ clove garlic
* 1 handful of fresh mint
* extra virgin olive oil
* 1 squeeze lemon juice
* broad beans
* raw peas
*
Ingredients:
This is quite an unusual salad and terribly simple to make. It's great because it's a nice little side dish that will go with things like mozzarella, goat's cheese, cured meats, grilled or barbecued white fish like cod or haddock, even things like chicken or pork. Use courgettes when at their best (nice and firm and not too big).
Slice 4 courgettes lengthways as thin as you can (use a mandolin if you have one). Grill on a red-hot griddle pan, or on the barbecue, until lightly charred on each side. Scatter the slices over a large plate, making sure you don't sit them on top of each other otherwise they'll steam and go a bit limp, and there's nothing worse than limp courgettes, I can tell you. While they're still warmish, sprinkle them with a little sea salt and freshly ground black pepper.
Deseed a red chilli and chop finely. Finely chop ½ a clove of garlic and sprinkle the chilli and garlic evenly from a height over the courgettes. (Add to your own taste, but just remember that when the chilli and garlic mix with the olive oil and lemon juice the heat and flavours are lessened.)
Tear over a handful of fresh mint and drizzle with good extra virgin olive oil and a squeeze of lemon. I've even been known to throw in some blanched broad beans or raw peas if I can get any. This salad is always a real treat.
P.S. If you find yourself with leftovers, try baking any fish fillets (cod, haddock or bass for example) on top of the courgettes. Lovely with steamed rice and seasoned yoghurt. Very fresh and good for you.
* 4 courgettes
* sea salt
* freshly ground black pepper
* 1 red chilli
* ½ clove garlic
* 1 handful of fresh mint
* extra virgin olive oil
* 1 squeeze lemon juice
* broad beans
* raw peas
*
Ingredients:
This is quite an unusual salad and terribly simple to make. It's great because it's a nice little side dish that will go with things like mozzarella, goat's cheese, cured meats, grilled or barbecued white fish like cod or haddock, even things like chicken or pork. Use courgettes when at their best (nice and firm and not too big).
Slice 4 courgettes lengthways as thin as you can (use a mandolin if you have one). Grill on a red-hot griddle pan, or on the barbecue, until lightly charred on each side. Scatter the slices over a large plate, making sure you don't sit them on top of each other otherwise they'll steam and go a bit limp, and there's nothing worse than limp courgettes, I can tell you. While they're still warmish, sprinkle them with a little sea salt and freshly ground black pepper.
Deseed a red chilli and chop finely. Finely chop ½ a clove of garlic and sprinkle the chilli and garlic evenly from a height over the courgettes. (Add to your own taste, but just remember that when the chilli and garlic mix with the olive oil and lemon juice the heat and flavours are lessened.)
Tear over a handful of fresh mint and drizzle with good extra virgin olive oil and a squeeze of lemon. I've even been known to throw in some blanched broad beans or raw peas if I can get any. This salad is always a real treat.
P.S. If you find yourself with leftovers, try baking any fish fillets (cod, haddock or bass for example) on top of the courgettes. Lovely with steamed rice and seasoned yoghurt. Very fresh and good for you.
27 Ocak 2016 Çarşamba
Summer fruit jellies recipes
Ingredients:
* a few handfuls blueberrries
* a few handfuls raspberries
* 4 gelatine leaves
* 2 tablespoons caster sugar
* 400 ml Prosecco or Champagne
* fresh mint leaves , to serve
*
Ingredients:
Make these in individual moulds, little tea cups or coffee cups, which are a great way of transporting them to your picnic.
Fill whatever moulds you are using (egg cups, cappuccino or espresso cups or tea cups or dariole moulds) three-quarters full of berries. Put them in the fridge to chill.
Meanwhile, soak the gelatine leaves in cold water for a few minutes until soft. Pick them out of the water and shake any excess water off. Place them in a bowl and cover with 150ml hot (but not boiling) water and the sugar. Stir to dissolve.
When the gelatine water has cooled to room temperature, add the Prosecco or Champagne, stir well and pour over the fruits in the chilled moulds. Return to the fridge to set.
When the jellies are ready, dip the bottom of each one in a little hot water to melt it very slightly and then turn out on to a plate. Scatter with a few mint leaves before serving.
* a few handfuls blueberrries
* a few handfuls raspberries
* 4 gelatine leaves
* 2 tablespoons caster sugar
* 400 ml Prosecco or Champagne
* fresh mint leaves , to serve
*
Ingredients:
Make these in individual moulds, little tea cups or coffee cups, which are a great way of transporting them to your picnic.
Fill whatever moulds you are using (egg cups, cappuccino or espresso cups or tea cups or dariole moulds) three-quarters full of berries. Put them in the fridge to chill.
Meanwhile, soak the gelatine leaves in cold water for a few minutes until soft. Pick them out of the water and shake any excess water off. Place them in a bowl and cover with 150ml hot (but not boiling) water and the sugar. Stir to dissolve.
When the gelatine water has cooled to room temperature, add the Prosecco or Champagne, stir well and pour over the fruits in the chilled moulds. Return to the fridge to set.
When the jellies are ready, dip the bottom of each one in a little hot water to melt it very slightly and then turn out on to a plate. Scatter with a few mint leaves before serving.
Roasted squash and beef carpaccio recipes
Ingredients:
* 1 large butternut or onion squash
* olive oil
* 1 teaspoon fennel seeds
* 1 teaspoon coriander seeds
* 1 dried red chilli , roughly chopped
* 1 teaspoon dried oregano
* sea salt
* freshly ground black pepper
* 1 pinch ground cinnamon
* 100 g vac-packed chestnuts
* ½ bunch fresh rosemary , leaves picked
* 350 g quality beef fillet , in one piece
* 1 heaped tablespoon Dijon mustard
* 6 tablespoons extra virgin olive oil
* ½ lemon , juice of
* 4 handfuls salad leaves, such as mustard cress, radicchio or watercress , washed and spun dry
* Parmesan cheese
*
Ingredients:
1. Preheat your oven to 190°C/375°F/gas 5. Wash your squash then carefully cut it in half. Use a spoon to scoop out the seeds. Pick through them and save a small handful, discarding the rest and picking off all the fleshy pulp. Add them to a small pan with a lug of olive oil and fry until golden. Keep to one side.
2. Cut your squash halves into wedges and add to a roasting tray. In a pestle and mortar, bash up the fennel and coriander seeds, dried chilli and oregano with a teaspoon of salt and a pinch of black pepper until fine. Tip these spices all over the squash, then scatter over the cinnamon. Crumble your chestnuts directly into the tray, then drizzle with just enough olive oil to coat everything. Toss it all together with your hands and pop in the hot oven to cook for 30 to 45 minutes until beautiful, golden, and soft when you pinch it.
3. When the squash is done, sprinkle over a little salt from a height and carefully tip the golden seeds into the tray, leaving the oil behind in the pan. If you wanted, you could cook your squash ahead of time and simply reheat it when you’re ready to eat. The beef can be seared ahead of time too.
4. Put your rosemary leaves on a board with a good pinch of salt and pepper and finely chop it all together. Roll your beef about on the board until it’s well coated in the rosemary. Return your pan of oil to a high heat, and once its screaming hot, add the beef. Sear it for about a minute to a minute and a half, so it browns, then turn it over and do the same on the other side. Remember you’re just searing it to get a bit of colour on the outside, not cooking it – it should be blue in the middle.
5. Meanwhile, make your dressing. Add the mustard, extra virgin olive oil and lemon juice to a bowl or mortar and mix well. Have a little taste and check the seasoning then put aside.
6. With a really sharp knife, slice the beef up as thinly as you can without hacking it up or ruining it! Go thicker to do it nicely if you need to. Use the back of a knife to carefully flatten out each slice of beef, then transfer them to a large platter. Sprinkle with a little salt, as the seasoning won’t have got through to the centre of the beef. Arrange your squash pieces over the top, then crumble over the roasted chestnuts and scatter over the seeds. Drizzle everything with a bit of that wonderful dressing, then lightly dress your salad leaves and pop these on the top. Take it to the table with a block of Parmesan for shaving over so that everyone can help themselves.
* 1 large butternut or onion squash
* olive oil
* 1 teaspoon fennel seeds
* 1 teaspoon coriander seeds
* 1 dried red chilli , roughly chopped
* 1 teaspoon dried oregano
* sea salt
* freshly ground black pepper
* 1 pinch ground cinnamon
* 100 g vac-packed chestnuts
* ½ bunch fresh rosemary , leaves picked
* 350 g quality beef fillet , in one piece
* 1 heaped tablespoon Dijon mustard
* 6 tablespoons extra virgin olive oil
* ½ lemon , juice of
* 4 handfuls salad leaves, such as mustard cress, radicchio or watercress , washed and spun dry
* Parmesan cheese
*
Ingredients:
1. Preheat your oven to 190°C/375°F/gas 5. Wash your squash then carefully cut it in half. Use a spoon to scoop out the seeds. Pick through them and save a small handful, discarding the rest and picking off all the fleshy pulp. Add them to a small pan with a lug of olive oil and fry until golden. Keep to one side.
2. Cut your squash halves into wedges and add to a roasting tray. In a pestle and mortar, bash up the fennel and coriander seeds, dried chilli and oregano with a teaspoon of salt and a pinch of black pepper until fine. Tip these spices all over the squash, then scatter over the cinnamon. Crumble your chestnuts directly into the tray, then drizzle with just enough olive oil to coat everything. Toss it all together with your hands and pop in the hot oven to cook for 30 to 45 minutes until beautiful, golden, and soft when you pinch it.
3. When the squash is done, sprinkle over a little salt from a height and carefully tip the golden seeds into the tray, leaving the oil behind in the pan. If you wanted, you could cook your squash ahead of time and simply reheat it when you’re ready to eat. The beef can be seared ahead of time too.
4. Put your rosemary leaves on a board with a good pinch of salt and pepper and finely chop it all together. Roll your beef about on the board until it’s well coated in the rosemary. Return your pan of oil to a high heat, and once its screaming hot, add the beef. Sear it for about a minute to a minute and a half, so it browns, then turn it over and do the same on the other side. Remember you’re just searing it to get a bit of colour on the outside, not cooking it – it should be blue in the middle.
5. Meanwhile, make your dressing. Add the mustard, extra virgin olive oil and lemon juice to a bowl or mortar and mix well. Have a little taste and check the seasoning then put aside.
6. With a really sharp knife, slice the beef up as thinly as you can without hacking it up or ruining it! Go thicker to do it nicely if you need to. Use the back of a knife to carefully flatten out each slice of beef, then transfer them to a large platter. Sprinkle with a little salt, as the seasoning won’t have got through to the centre of the beef. Arrange your squash pieces over the top, then crumble over the roasted chestnuts and scatter over the seeds. Drizzle everything with a bit of that wonderful dressing, then lightly dress your salad leaves and pop these on the top. Take it to the table with a block of Parmesan for shaving over so that everyone can help themselves.
26 Ocak 2016 Salı
Prawn-stuffed spicy fish with vermicelli recipes
Ingredients:
* 100 g vermicelli
* 2 courgettes
* 2 tomatoes , roughly chopped
* 1 small bunch fresh coriander , roughly chopped
* 1 small preserved lemon , (or ½ a homemade preserved lemon), finely chopped
* 1 pinch ground cumin , plus a little extra
* 1 teaspoon sweet paprika , plus a little extra
* 1 teaspoon ground ginger , plus a little extra
* 2 teaspoons harissa
* sea salt
* freshly ground black pepper
* 2 x 300 g dorade, or other large fish such as sea bass, snapper or cod , from sustainable sources, ask your fishmonger, scaled, fins cut off, cavity cut open and cleaned
* olive oil
* 1 large handful small raw peeled prawns , from sustainable sources, ask your fishmonger
*
Ingredients:
Preheat your oven to 200ºC/400ºF/gas 6. Bring a pan of salted water to the boil, add the vermicelli, and cook for slightly less time than it says on the packet. You want it to be al dente. Once ready, drain, rinse in coldwater and leave to cool. Put it into a large bowl and grate in your courgettes. Add the chopped tomatoes, coriander, preserved lemon, cumin, sweet paprika, ground ginger and 1 teaspoon of harissa. Mix it all together really well with your clean hands, then have a taste, add a pinch of salt and pepper if needed, and put aside.
Place the fish on a large chopping board and score the skin every 2cm on both sides at a slight angle, using a sharp knife. Sprinkle over a little salt, a small pinch of cumin, and a pinch each of sweet paprika and ground ginger. Mix the remaining teaspoon of harissa with 1 teaspoon of olive oil and rub half of it into the fish, making sure it gets into the cuts you’ve made. Turn the fish over and repeat on the other side.
Spoon two-thirds of your vermicelli filling into a large baking tray or earthenware-type dish, making a bed for the fish, and gently place the fish on top. Stir your prawns into the rest of the vermicelli filling and spoon this into the cavity of your fish, pushing it right in – don’t worry if it spills out a little. Drizzle over a little olive oil, and roast in the hot oven for around 25 minutes, until the fish is crisp on the outside and cooked through.
To serve, pull the meat off and pick the bones out. Add a spoonful of the vermicelli filling on the side of each plate and serve with a crisp dressed green salad.
PS Any leftover vermicelli will be delicious the next day as a cold salad.
* 100 g vermicelli
* 2 courgettes
* 2 tomatoes , roughly chopped
* 1 small bunch fresh coriander , roughly chopped
* 1 small preserved lemon , (or ½ a homemade preserved lemon), finely chopped
* 1 pinch ground cumin , plus a little extra
* 1 teaspoon sweet paprika , plus a little extra
* 1 teaspoon ground ginger , plus a little extra
* 2 teaspoons harissa
* sea salt
* freshly ground black pepper
* 2 x 300 g dorade, or other large fish such as sea bass, snapper or cod , from sustainable sources, ask your fishmonger, scaled, fins cut off, cavity cut open and cleaned
* olive oil
* 1 large handful small raw peeled prawns , from sustainable sources, ask your fishmonger
*
Ingredients:
Preheat your oven to 200ºC/400ºF/gas 6. Bring a pan of salted water to the boil, add the vermicelli, and cook for slightly less time than it says on the packet. You want it to be al dente. Once ready, drain, rinse in coldwater and leave to cool. Put it into a large bowl and grate in your courgettes. Add the chopped tomatoes, coriander, preserved lemon, cumin, sweet paprika, ground ginger and 1 teaspoon of harissa. Mix it all together really well with your clean hands, then have a taste, add a pinch of salt and pepper if needed, and put aside.
Place the fish on a large chopping board and score the skin every 2cm on both sides at a slight angle, using a sharp knife. Sprinkle over a little salt, a small pinch of cumin, and a pinch each of sweet paprika and ground ginger. Mix the remaining teaspoon of harissa with 1 teaspoon of olive oil and rub half of it into the fish, making sure it gets into the cuts you’ve made. Turn the fish over and repeat on the other side.
Spoon two-thirds of your vermicelli filling into a large baking tray or earthenware-type dish, making a bed for the fish, and gently place the fish on top. Stir your prawns into the rest of the vermicelli filling and spoon this into the cavity of your fish, pushing it right in – don’t worry if it spills out a little. Drizzle over a little olive oil, and roast in the hot oven for around 25 minutes, until the fish is crisp on the outside and cooked through.
To serve, pull the meat off and pick the bones out. Add a spoonful of the vermicelli filling on the side of each plate and serve with a crisp dressed green salad.
PS Any leftover vermicelli will be delicious the next day as a cold salad.
Smoothie ice lollies recipes
Ingredients:
* 1 large banana , or 2 small bananas
* 300 g frozen mixed berries
* 50 g porridge oats
* 400 ml pure organic apple juice
* honey , optional
* 200 g good-quality white chocolate , broken up, optional
*
Ingredients:
Place the bananas, berries, oats and apple juice in a liquidizer. Blitz for a few minutes until the berries and banana are completely smooth and the porridge oats are whizzed up. Taste for sweetness – if the bananas are lovely and ripe the mixture should be sweet enough, if not, add honey to taste. Divide the smoothie mixture into 12 ice-lolly moulds and freeze for at least 2 hours.
To give the lollies a chocolate coating, place the chocolate in a heatproof bowl over a small pan of simmering water. Make sure the water isn’t boiling and the bottom of the bowl doesn’t touch the water, or you will burn the chocolate. Stir until completely smooth, then take off the heat and leave for 5 minutes.
Wiggle the lolly sticks to loosen the lollies and lift them out. One by one, dip the tips of the lollies in the white chocolate and leave to set for a few minutes before serving.
A fun, pretty way to serve these lollies is to cover some flower-arranging oasis with fresh flowers, tinfoil or coloured tissue paper, and stick the lollies in. For an extra-special entrance, pop in a few sparklers – but be careful!
* 1 large banana , or 2 small bananas
* 300 g frozen mixed berries
* 50 g porridge oats
* 400 ml pure organic apple juice
* honey , optional
* 200 g good-quality white chocolate , broken up, optional
*
Ingredients:
Place the bananas, berries, oats and apple juice in a liquidizer. Blitz for a few minutes until the berries and banana are completely smooth and the porridge oats are whizzed up. Taste for sweetness – if the bananas are lovely and ripe the mixture should be sweet enough, if not, add honey to taste. Divide the smoothie mixture into 12 ice-lolly moulds and freeze for at least 2 hours.
To give the lollies a chocolate coating, place the chocolate in a heatproof bowl over a small pan of simmering water. Make sure the water isn’t boiling and the bottom of the bowl doesn’t touch the water, or you will burn the chocolate. Stir until completely smooth, then take off the heat and leave for 5 minutes.
Wiggle the lolly sticks to loosen the lollies and lift them out. One by one, dip the tips of the lollies in the white chocolate and leave to set for a few minutes before serving.
A fun, pretty way to serve these lollies is to cover some flower-arranging oasis with fresh flowers, tinfoil or coloured tissue paper, and stick the lollies in. For an extra-special entrance, pop in a few sparklers – but be careful!
25 Ocak 2016 Pazartesi
The best cauliflower & broccoli cheese recipes
Ingredients:
* 2 cloves of garlic
* 50 g unsalted butter
* 50 g plain flour
* 500 ml semi-skimmed milk
* 500 g fresh or frozen broccoli
* 75 g mature cheddar cheese
* 1 kg fresh or frozen cauliflower
* 2 slices of ciabatta or stale bread
* 2 sprigs of fresh thyme
* 25 g flaked almonds
* olive oil
*
Ingredients:
Preheat the oven to 180°C/350°F/gas 4. Peel and finely slice the garlic and put it into a medium pan on a medium heat with the butter. When the butter has melted, stir in the flour for a minute to make a paste, then gradually add the milk, whisking as you go, until lovely and smooth. Add the broccoli (cut up first, if using fresh) and simmer for around 20 minutes, or until the broccoli is cooked through and starts to break down, then mash or blitz with a stick blender (adding an extra splash of milk to loosen, if using fresh broccoli). Grate in half the Cheddar and season to perfection.
Arrange the cauliflower in an appropriately sized baking dish (cut into florets first, if using fresh), pour over the broccoli white sauce and grate over the remaining Cheddar. Blitz the bread into breadcrumbs in a food processor, then pulse in the thyme leaves and almonds. Toss with a lug of oil and a pinch of salt and pepper, then scatter evenly over the cauliflower cheese. Bake for
1 hour, or until golden and cooked through, then enjoy! Tips It’s really good fun to play around with different cheeses in this dish and how they taste and melt. It’s also nice to try different veg instead of cauliflower – for instance, 2–3cm chunks of celeriac, squash, potatoes or leeks would all work a treat. Have a play and see what your favourites are – some veg might take longer to cook than others, so test with a knife to check they’re cooked through before serving.
* 2 cloves of garlic
* 50 g unsalted butter
* 50 g plain flour
* 500 ml semi-skimmed milk
* 500 g fresh or frozen broccoli
* 75 g mature cheddar cheese
* 1 kg fresh or frozen cauliflower
* 2 slices of ciabatta or stale bread
* 2 sprigs of fresh thyme
* 25 g flaked almonds
* olive oil
*
Ingredients:
Preheat the oven to 180°C/350°F/gas 4. Peel and finely slice the garlic and put it into a medium pan on a medium heat with the butter. When the butter has melted, stir in the flour for a minute to make a paste, then gradually add the milk, whisking as you go, until lovely and smooth. Add the broccoli (cut up first, if using fresh) and simmer for around 20 minutes, or until the broccoli is cooked through and starts to break down, then mash or blitz with a stick blender (adding an extra splash of milk to loosen, if using fresh broccoli). Grate in half the Cheddar and season to perfection.
Arrange the cauliflower in an appropriately sized baking dish (cut into florets first, if using fresh), pour over the broccoli white sauce and grate over the remaining Cheddar. Blitz the bread into breadcrumbs in a food processor, then pulse in the thyme leaves and almonds. Toss with a lug of oil and a pinch of salt and pepper, then scatter evenly over the cauliflower cheese. Bake for
1 hour, or until golden and cooked through, then enjoy! Tips It’s really good fun to play around with different cheeses in this dish and how they taste and melt. It’s also nice to try different veg instead of cauliflower – for instance, 2–3cm chunks of celeriac, squash, potatoes or leeks would all work a treat. Have a play and see what your favourites are – some veg might take longer to cook than others, so test with a knife to check they’re cooked through before serving.
Goat's cheese and sun-dried tomato tart recipes
Ingredients:
* 300 g shortcrust pastry
* 200 ml double cream
* 4 free-range egg yolks
* 200 g Cheddar or Gruyere cheese , grated
* sea salt
* freshly ground black pepper
* 200 g sun-dried tomatoes , blitzed into a paste
* 1 small soft goat's cheese log
* 1 small bunch chives , trimmed and cut in half
*
Ingredients:
This luxury veggie dish is perfect for a summer picnic.
Preheat your oven to 180ºC/350ºF/gas 4. On a clean floured work surface, roll out your pastry until it is the thickness of a pound coin. Carefully line an 8-inch tart shell with the pastry and place in the fridge to chill for at least half an hour.
Line the tart with baking paper or cling film, fill with rice or baking beans and ‘bake blind’ for 8–10 minutes. Make a custard by whisking together the cream and egg yolks and then adding the grated cheese, reserving a handful for later.
Season with a little salt and pepper, depending on the saltiness of the cheese. Spoon out the rice or baking beans from the tart shell and lift out the paper.
Pop the pastry case back in the oven for 10 minutes until just cooked. Remove and leave to cool slightly.
Whiz the sun-dried tomatoes in a food processor, spread over the bottom of the tart shell and pour the custard mixture on top. Break the goat's cheese into chunks and distribute around the tart. Sprinkle the chives and the rest of the Cheddar over the top and bake for 10 minutes. Remove and leave to cool slightly before serving.
Tip: Grate more Cheddar over the tart if you don’t like goat’s cheese.
* 300 g shortcrust pastry
* 200 ml double cream
* 4 free-range egg yolks
* 200 g Cheddar or Gruyere cheese , grated
* sea salt
* freshly ground black pepper
* 200 g sun-dried tomatoes , blitzed into a paste
* 1 small soft goat's cheese log
* 1 small bunch chives , trimmed and cut in half
*
Ingredients:
This luxury veggie dish is perfect for a summer picnic.
Preheat your oven to 180ºC/350ºF/gas 4. On a clean floured work surface, roll out your pastry until it is the thickness of a pound coin. Carefully line an 8-inch tart shell with the pastry and place in the fridge to chill for at least half an hour.
Line the tart with baking paper or cling film, fill with rice or baking beans and ‘bake blind’ for 8–10 minutes. Make a custard by whisking together the cream and egg yolks and then adding the grated cheese, reserving a handful for later.
Season with a little salt and pepper, depending on the saltiness of the cheese. Spoon out the rice or baking beans from the tart shell and lift out the paper.
Pop the pastry case back in the oven for 10 minutes until just cooked. Remove and leave to cool slightly.
Whiz the sun-dried tomatoes in a food processor, spread over the bottom of the tart shell and pour the custard mixture on top. Break the goat's cheese into chunks and distribute around the tart. Sprinkle the chives and the rest of the Cheddar over the top and bake for 10 minutes. Remove and leave to cool slightly before serving.
Tip: Grate more Cheddar over the tart if you don’t like goat’s cheese.
24 Ocak 2016 Pazar
Quick stewed squid with tomatoes recipes
Ingredients:
* 1 splash olive oil
* 1 small red onion , finely diced
* 1 clove garlic , sliced
* a few sprigs fresh parsley , leaves picked and chopped, stalks chopped
* 1 small handful pitted black olives
* 1 red chilli , deseeded and finely sliced
* 1 pinch smoked paprika
* 400 g tinned chopped tomatoes
* 215 g tinned butter beans , drained and rinsed
* 300 g fresh squid , from sustainable sources, ask your fishmonger, cleaned, cut into pieces and scored, or sliced into rings
* lemon zest , finely grated
* lemon wedges , to serve
*
Ingredients:
In a wide saucepan, heat a splash of oil and fry the onion, garlic and parsley stalks until soft. Add the olives, chilli and paprika and fry for a minute or so before adding the tomatoes. Simmer gently for 15 minutes.
Add the butter beans and season well with salt and pepper. Bring back to the boil and lay the squid in one layer on top of the tomato sauce. Cover with a lid or double sheet of foil, then simmer gently for 5 minutes.
Check the squid is cooked and season to taste. Mix the chopped parsley leaves and grated lemon zest together, and sprinkle a little over each. Serve with lemon wedges.
* 1 splash olive oil
* 1 small red onion , finely diced
* 1 clove garlic , sliced
* a few sprigs fresh parsley , leaves picked and chopped, stalks chopped
* 1 small handful pitted black olives
* 1 red chilli , deseeded and finely sliced
* 1 pinch smoked paprika
* 400 g tinned chopped tomatoes
* 215 g tinned butter beans , drained and rinsed
* 300 g fresh squid , from sustainable sources, ask your fishmonger, cleaned, cut into pieces and scored, or sliced into rings
* lemon zest , finely grated
* lemon wedges , to serve
*
Ingredients:
In a wide saucepan, heat a splash of oil and fry the onion, garlic and parsley stalks until soft. Add the olives, chilli and paprika and fry for a minute or so before adding the tomatoes. Simmer gently for 15 minutes.
Add the butter beans and season well with salt and pepper. Bring back to the boil and lay the squid in one layer on top of the tomato sauce. Cover with a lid or double sheet of foil, then simmer gently for 5 minutes.
Check the squid is cooked and season to taste. Mix the chopped parsley leaves and grated lemon zest together, and sprinkle a little over each. Serve with lemon wedges.
Jamie's old English Christmas rub recipes
Ingredients:
* 1 orange
* 1 lemon
* 4 fresh bay leaves
* 4 allspice berries
* 2 tablespoons fennel seeds
* 8 tablespoons sea salt
* 1 stick cinnamon
* 4 sprigs fresh rosemary , leaves picked
* 4 sprigs fresh thyme , leaves picked
* ½ nutmeg
*
Ingredients:
Use a speed peeler to peel 4 good-sized strips of zest from the orange and lemon. Add these to a mortar with the bay leaves, allspice berries, fennel seeds and a pinch of salt. Crumble in the cinnamon stick, then pound the lot with the pestle until it’s well broken down. You’ll have to get stuck in as this will take a few minutes! If you’re feeling lazy you could use a food processor, but I personally think the results are better if you do it the old-fashioned way.
Once you’ve got a rough powder (don’t worry too much if there are still a few bigger bits left), add the rosemary and thyme leaves and pound again until these are bashed up, too. Finally, add the rest of the sea salt, grate in the nutmeg and give it all a good mix with a fork. The rub will keep in an airtight container for a couple of weeks.
* 1 orange
* 1 lemon
* 4 fresh bay leaves
* 4 allspice berries
* 2 tablespoons fennel seeds
* 8 tablespoons sea salt
* 1 stick cinnamon
* 4 sprigs fresh rosemary , leaves picked
* 4 sprigs fresh thyme , leaves picked
* ½ nutmeg
*
Ingredients:
Use a speed peeler to peel 4 good-sized strips of zest from the orange and lemon. Add these to a mortar with the bay leaves, allspice berries, fennel seeds and a pinch of salt. Crumble in the cinnamon stick, then pound the lot with the pestle until it’s well broken down. You’ll have to get stuck in as this will take a few minutes! If you’re feeling lazy you could use a food processor, but I personally think the results are better if you do it the old-fashioned way.
Once you’ve got a rough powder (don’t worry too much if there are still a few bigger bits left), add the rosemary and thyme leaves and pound again until these are bashed up, too. Finally, add the rest of the sea salt, grate in the nutmeg and give it all a good mix with a fork. The rub will keep in an airtight container for a couple of weeks.
23 Ocak 2016 Cumartesi
Jamie's Mum's gorgeous chocolate pudding recipes
Ingredients:
* For the chocolate sauce
* 100 g butter , plus a small knob
* 50 g light brown sugar
* 100 g good-quality dark chocolate (70% cocoa solids)
* 2 tablespoons milk
* For the pudding
* 100 g butter
* 75 g light brown sugar
* 225 g self-raising flour
* 2 large free-range eggs
* 50 g cocoa
* 8 tablespoons milk
* 1 pinch salt
* 1 orange , zest of, or 2 clementines
* To serve
* 1 pot ready-made custard
*
Ingredients:
To make the sauce, grease a 2-pint pudding basin with a little butter and set aside. Place a large heatproof mixing bowl over a pan of simmering water (make sure it’s not too tight a fit or the steam will burn you). Add all of your sauce ingredients and allow to melt, stirring frequently until blended and glossy. Remove from the heat.
Pour about 8 tablespoons of your lovely sauce into the bottom of the greased pudding basin and put the rest to one side for later.
Next, pop all the pudding ingredients into a food processor and blitz until nice and smooth. You can also do this by hand with a wooden spoon if you don’t have a food processor. Gently transfer the mixture to the pudding basin, on top of the sauce.
Cover the pudding basin with some greaseproof paper and a layer of foil to hold it in place. Scrunch this around the edges and tie some string around the basin to secure it. At the same time, make a handle from the string so it is easier to handle the pudding basin later on.
When you’re ready to cook your pudding, get a saucepan large enough to hold the pudding basin and have its lid on tightly, so try it for size first. Once you’ve got a good fit, place a heatproof plate on the bottom of the pan - this will stop the bottom of the pudding from burning.
Fill the pan with a couple of inches of boiling water from the kettle and carefully lower your pudding in. The water should come halfway up your pudding, so top it up if you need to.
Bring the water to the boil, put the lid on, then simmer for about 1½ hours, making sure you keep the water topped up when needed so it doesn’t boil dry. After this time, carefully remove your pudding from the pan.
Turn the pudding out onto a nice big platter, but keep in mind that the chocolate sauce is going to be hot and runny, so be very careful. Place the pudding in the centre of your table with a jug of warmed custard and a jug containing the remaining warmed chocolate sauce. Top the pudding with a little holly and let everyone tuck in!
* For the chocolate sauce
* 100 g butter , plus a small knob
* 50 g light brown sugar
* 100 g good-quality dark chocolate (70% cocoa solids)
* 2 tablespoons milk
* For the pudding
* 100 g butter
* 75 g light brown sugar
* 225 g self-raising flour
* 2 large free-range eggs
* 50 g cocoa
* 8 tablespoons milk
* 1 pinch salt
* 1 orange , zest of, or 2 clementines
* To serve
* 1 pot ready-made custard
*
Ingredients:
To make the sauce, grease a 2-pint pudding basin with a little butter and set aside. Place a large heatproof mixing bowl over a pan of simmering water (make sure it’s not too tight a fit or the steam will burn you). Add all of your sauce ingredients and allow to melt, stirring frequently until blended and glossy. Remove from the heat.
Pour about 8 tablespoons of your lovely sauce into the bottom of the greased pudding basin and put the rest to one side for later.
Next, pop all the pudding ingredients into a food processor and blitz until nice and smooth. You can also do this by hand with a wooden spoon if you don’t have a food processor. Gently transfer the mixture to the pudding basin, on top of the sauce.
Cover the pudding basin with some greaseproof paper and a layer of foil to hold it in place. Scrunch this around the edges and tie some string around the basin to secure it. At the same time, make a handle from the string so it is easier to handle the pudding basin later on.
When you’re ready to cook your pudding, get a saucepan large enough to hold the pudding basin and have its lid on tightly, so try it for size first. Once you’ve got a good fit, place a heatproof plate on the bottom of the pan - this will stop the bottom of the pudding from burning.
Fill the pan with a couple of inches of boiling water from the kettle and carefully lower your pudding in. The water should come halfway up your pudding, so top it up if you need to.
Bring the water to the boil, put the lid on, then simmer for about 1½ hours, making sure you keep the water topped up when needed so it doesn’t boil dry. After this time, carefully remove your pudding from the pan.
Turn the pudding out onto a nice big platter, but keep in mind that the chocolate sauce is going to be hot and runny, so be very careful. Place the pudding in the centre of your table with a jug of warmed custard and a jug containing the remaining warmed chocolate sauce. Top the pudding with a little holly and let everyone tuck in!
Corn salsa recipes
Ingredients:
* 4 corn on the cob
* ½ a bunch of fresh coriander
* ½ a fresh red chilli
* 4 spring onions
* 3 ripe tomatoes
* sea salt
* 2 limes
* 1 tablespoon extra virgin olive oil
*
Ingredients:
1. Place a griddle pan on a medium-high heat to warm up.
2. Once hot, carefully add the corn and cook for around 15 minutes, or until hot through and lightly golden all over, turning with tongs regularly for even cooking.
3. Remove to a chopping board and leave to cool slightly.
4. Hold the charred corn steady on the board using a tea towel to protect your hand, then carefully run a knife down the sides to cut off the kernels, then put the kernels in a mixing bowl.
5. Pick and roughly chop the coriander leaves, discarding the stalks, then add them to the bowl.
6. Cut the chilli in half lengthways.
7. Hold the stalk end of each half steady, then run a teaspoon down the cut sides to scoop out the seeds and white pith.
8. Finely slice half the chilli, place in the bowl (save the rest for another recipe), then wash your hands thoroughly.
9. Trim and finely slice the spring onions, then add to the bowl.
10. Chop up the tomatoes and add them to the bowl with a tiny pinch of salt.
11. Cut the limes in half.
12. Squeeze all the juice into the bowl, drizzle over the extra virgin olive oil and mix well, then serve.
Tip:
Using the palm of your hand, press and roll the limes around on a work surface before you cut them in half – it’ll help you to squeeze lots more juice out of them.
* 4 corn on the cob
* ½ a bunch of fresh coriander
* ½ a fresh red chilli
* 4 spring onions
* 3 ripe tomatoes
* sea salt
* 2 limes
* 1 tablespoon extra virgin olive oil
*
Ingredients:
1. Place a griddle pan on a medium-high heat to warm up.
2. Once hot, carefully add the corn and cook for around 15 minutes, or until hot through and lightly golden all over, turning with tongs regularly for even cooking.
3. Remove to a chopping board and leave to cool slightly.
4. Hold the charred corn steady on the board using a tea towel to protect your hand, then carefully run a knife down the sides to cut off the kernels, then put the kernels in a mixing bowl.
5. Pick and roughly chop the coriander leaves, discarding the stalks, then add them to the bowl.
6. Cut the chilli in half lengthways.
7. Hold the stalk end of each half steady, then run a teaspoon down the cut sides to scoop out the seeds and white pith.
8. Finely slice half the chilli, place in the bowl (save the rest for another recipe), then wash your hands thoroughly.
9. Trim and finely slice the spring onions, then add to the bowl.
10. Chop up the tomatoes and add them to the bowl with a tiny pinch of salt.
11. Cut the limes in half.
12. Squeeze all the juice into the bowl, drizzle over the extra virgin olive oil and mix well, then serve.
Tip:
Using the palm of your hand, press and roll the limes around on a work surface before you cut them in half – it’ll help you to squeeze lots more juice out of them.
22 Ocak 2016 Cuma
Gluten-free chocolate & blueberry muffins recipes
Ingredients:
* 200 g unsalted butter
* 50 g gluten-free plain flour
* 1 teaspoon xanthan gum
* 175 g ground almonds
* 250 g golden caster sugar
* 1 teaspoon vanilla extract
* 6 large free-range eggs
* 50 g white chocolate
* 200 g blueberries
*
Ingredients:
Preheat the oven to 180ºC/350ºF/gas 4. Line a 12-hole muffin tray with paper cases.
Melt the butter in a small pan over a medium heat, then leave to cool slightly. Meanwhile, sieve the flour and xanthan gum into a bowl, then stir in the ground almonds and sugar. Add the melted butter and vanilla extract, then fold through.
In another bowl, separate the egg whites (keep the yolks for another day). Whisk the whites well for 1 to 2 minutes, or until they start to froth. Then, using a metal spoon, stir the egg whites into the flour mixture a little at a time – you want to keep it as light and airy as possible so make sure you don’t stir too much. Roughly chop and add the white chocolate, along with half the blueberries, then stir briefly to combine.
Divide the mixture between the paper cases, then sprinkle over the remaining blueberries. Place on the middle shelf of the hot oven for 15 to 20 minutes, or until golden and an inserted skewer comes out clean. Leave to cool on a wire cooling rack, then serve.
* 200 g unsalted butter
* 50 g gluten-free plain flour
* 1 teaspoon xanthan gum
* 175 g ground almonds
* 250 g golden caster sugar
* 1 teaspoon vanilla extract
* 6 large free-range eggs
* 50 g white chocolate
* 200 g blueberries
*
Ingredients:
Preheat the oven to 180ºC/350ºF/gas 4. Line a 12-hole muffin tray with paper cases.
Melt the butter in a small pan over a medium heat, then leave to cool slightly. Meanwhile, sieve the flour and xanthan gum into a bowl, then stir in the ground almonds and sugar. Add the melted butter and vanilla extract, then fold through.
In another bowl, separate the egg whites (keep the yolks for another day). Whisk the whites well for 1 to 2 minutes, or until they start to froth. Then, using a metal spoon, stir the egg whites into the flour mixture a little at a time – you want to keep it as light and airy as possible so make sure you don’t stir too much. Roughly chop and add the white chocolate, along with half the blueberries, then stir briefly to combine.
Divide the mixture between the paper cases, then sprinkle over the remaining blueberries. Place on the middle shelf of the hot oven for 15 to 20 minutes, or until golden and an inserted skewer comes out clean. Leave to cool on a wire cooling rack, then serve.
Vegetable jalfrezi recipes
Ingredients:
* 1 medium onion
* 1 fresh red chilli
* 1 thumb-sized piece fresh root ginger
* 2 cloves garlic
* 1 small bunch fresh coriander
* 2 red peppers
* 1 cauliflower
* 3 ripe tomatoes
* 1 small butternut squash
* 400 g tinned chickpeas
* groundnut or vegetable oil
* 1 knob butter
* ½ x 283 g jar Patak's jalfezi curry paste
* 2 x 400 g tinned chopped tomatoes
* 4 tablespoons balsamic vinegar
* sea salt
* freshly ground black pepper
* 2 lemons
* 200 g natural yoghurt
*
Ingredients:
To prepare your curry
Peel, halve and roughly chop your onion. Finely slice the chilli, then peel and finely slice the ginger and garlic. Pick the coriander leaves and finely chop the stalks. Halve, deseed and roughly chop the peppers.
Break the green leaves off the cauliflower and discard. Break the cauliflower into florets and roughly chop the stem, then quarter the tomatoes.
Carefully halve the butternut squash, then scoop out the seeds with a spoon and discard. Slice the squash into inch-size wedges, leaving the peel on but removing any thick skin, then roughly chop into smaller pieces. Drain the chickpeas.
To cook your curry
Put a large casserole-type pan on a medium to high heat and add a couple of lugs of oil and the butter. Add the onions, chilli, ginger, garlic and coriander stalks and cook for 10 minutes, until softened and golden. Add the peppers, butternut squash, drained chickpeas and jalfrezi curry paste, then stir well to coat everything with the paste.
Add the cauliflower, the fresh and tinned tomatoes and the vinegar. Fill 1 empty tin with water, pour into the pan and stir again.
Bring to the boil, then turn the heat down and simmer for 45 minutes with the lid on. Check the curry after 30 minutes and, if it still looks too liquidy, leave the lid off for the rest of the cooking time.
When the veg are tender, taste and add salt and pepper – please season carefully – and a squeeze of lemon juice.
Delicious with poppadums or my fluffy rice recipe and with a few spoonfuls of natural yoghurt, a sprinkle of coriander leaves and a few lemon wedges for squeezing over.
* 1 medium onion
* 1 fresh red chilli
* 1 thumb-sized piece fresh root ginger
* 2 cloves garlic
* 1 small bunch fresh coriander
* 2 red peppers
* 1 cauliflower
* 3 ripe tomatoes
* 1 small butternut squash
* 400 g tinned chickpeas
* groundnut or vegetable oil
* 1 knob butter
* ½ x 283 g jar Patak's jalfezi curry paste
* 2 x 400 g tinned chopped tomatoes
* 4 tablespoons balsamic vinegar
* sea salt
* freshly ground black pepper
* 2 lemons
* 200 g natural yoghurt
*
Ingredients:
To prepare your curry
Peel, halve and roughly chop your onion. Finely slice the chilli, then peel and finely slice the ginger and garlic. Pick the coriander leaves and finely chop the stalks. Halve, deseed and roughly chop the peppers.
Break the green leaves off the cauliflower and discard. Break the cauliflower into florets and roughly chop the stem, then quarter the tomatoes.
Carefully halve the butternut squash, then scoop out the seeds with a spoon and discard. Slice the squash into inch-size wedges, leaving the peel on but removing any thick skin, then roughly chop into smaller pieces. Drain the chickpeas.
To cook your curry
Put a large casserole-type pan on a medium to high heat and add a couple of lugs of oil and the butter. Add the onions, chilli, ginger, garlic and coriander stalks and cook for 10 minutes, until softened and golden. Add the peppers, butternut squash, drained chickpeas and jalfrezi curry paste, then stir well to coat everything with the paste.
Add the cauliflower, the fresh and tinned tomatoes and the vinegar. Fill 1 empty tin with water, pour into the pan and stir again.
Bring to the boil, then turn the heat down and simmer for 45 minutes with the lid on. Check the curry after 30 minutes and, if it still looks too liquidy, leave the lid off for the rest of the cooking time.
When the veg are tender, taste and add salt and pepper – please season carefully – and a squeeze of lemon juice.
Delicious with poppadums or my fluffy rice recipe and with a few spoonfuls of natural yoghurt, a sprinkle of coriander leaves and a few lemon wedges for squeezing over.
21 Ocak 2016 Perşembe
Rhubarb bellini recipes
Ingredients:
* 300 g rhubarb , trimmed and finely sliced
* 75 g sugar
* 1 bottle Prosecco or Champagne
*
Ingredients:
I recently had this fantastic drink at my mates Arthur and Jamie’s restaurant (Acorn House in London, worth a visit). Not only was it a refreshing start to our meal, but it also reflected the rhubarb season brilliantly. You can buy some half-decent sparkling wines and Proseccos with reasonable price tags these days, so this recipe makes you feel like you’re having a bit of affordable luxury. It’s based on the classic bellini, which is made by mixing Prosecco or Champagne with a peach purée, and you’re going to love it.
Get yourself a small pan and throw in the rhubarb, sugar and a couple of tablespoons of water. Put a lid on top, bring to the boil and simmer for a couple of minutes. Remove the lid and simmer for a few more minutes, stirring occasionally, until you get a thick compote consistency. Whiz up with a hand blender or in a liquidizer until you have a lovely smooth purée. Leave to cool, then stir again and divide the purée between six glasses. Pour over your Prosecco or Champagne, stirring as you pour, with a long spoon or something similar, until the glass is three-quarters full. Top it up with bubbles and you’re done. Cheers!
PS I really like serving this cold cold cold on a hot day, so I put the bubbly into the freezer about 40 minutes beforehand. Don’t forget it’s there!
* 300 g rhubarb , trimmed and finely sliced
* 75 g sugar
* 1 bottle Prosecco or Champagne
*
Ingredients:
I recently had this fantastic drink at my mates Arthur and Jamie’s restaurant (Acorn House in London, worth a visit). Not only was it a refreshing start to our meal, but it also reflected the rhubarb season brilliantly. You can buy some half-decent sparkling wines and Proseccos with reasonable price tags these days, so this recipe makes you feel like you’re having a bit of affordable luxury. It’s based on the classic bellini, which is made by mixing Prosecco or Champagne with a peach purée, and you’re going to love it.
Get yourself a small pan and throw in the rhubarb, sugar and a couple of tablespoons of water. Put a lid on top, bring to the boil and simmer for a couple of minutes. Remove the lid and simmer for a few more minutes, stirring occasionally, until you get a thick compote consistency. Whiz up with a hand blender or in a liquidizer until you have a lovely smooth purée. Leave to cool, then stir again and divide the purée between six glasses. Pour over your Prosecco or Champagne, stirring as you pour, with a long spoon or something similar, until the glass is three-quarters full. Top it up with bubbles and you’re done. Cheers!
PS I really like serving this cold cold cold on a hot day, so I put the bubbly into the freezer about 40 minutes beforehand. Don’t forget it’s there!
Corn chowder recipes
Ingredients:
* 1 stalk celery
* 1 medium onion
* olive oil
* ½ teaspoon dried thyme
* 1 tablespoon plain flour
* 840 ml semi-skimmed milk
* 1 medium potato , peeled and cut into little cubes
* 3 spring onions
* 175 g frozen corn
* ¼ cup fresh chives , chopped, or parsley
*
Ingredients:
Corn chowder is one of the ultimate comfort foods – I love it and it’s much easier than you think to make. You can adapt chowders and add all sorts of things from crab meat to smoked fish – the idea is really to be as hearty as possible.
Pull the leaves from the celery stalks and set them aside. Chop your celery and onion. Heat the olive oil in a medium saucepan over a medium heat. Add the celery (not the leaves), onion, and thyme. Stir until the vegetables start to brown.
Sprinkle the flour over the veggies and stir for a few more minutes. Pour in the milk, add the potato and bring to a boil, stirring the whole time so the soup doesn’t stick to the pot. Cook until the potatoes are tender, but not mushy – this will take around 10 minutes.
Meanwhile, chop the celery leaves, trim the ends off the spring onions and slice them thinly. When the potatoes are tender, stir in the corn, spring onion and celery leaves. Bring the soup back to the boil, then serve.
This is delicious with a crusty brown roll or a Parmesan crisp.
Jamie’s top tips
Frozen corn is fantastic and it’s always a useful ingredient to have in the freezer – it can be used in soups, vegetable dishes, salsas and salads.
If you wanted to make this more of a main meal you could always add some fresh or smoked fish or maybe even a handful of shellfish. Add them at the same time as you add the corn and make sure they are cooked through before you serve.
Chives and parsley are great in this soup but you can also finish it with spring onion tops or even crumbled crackers.
Whenever you’re simmering a thick soup or stew, be sure to reach into the corners when you stir so no nasty bits get stuck and burn.
If it’s summer, buy some fresh corn and cut the kernels off the stalk—see if you can taste the difference.
* 1 stalk celery
* 1 medium onion
* olive oil
* ½ teaspoon dried thyme
* 1 tablespoon plain flour
* 840 ml semi-skimmed milk
* 1 medium potato , peeled and cut into little cubes
* 3 spring onions
* 175 g frozen corn
* ¼ cup fresh chives , chopped, or parsley
*
Ingredients:
Corn chowder is one of the ultimate comfort foods – I love it and it’s much easier than you think to make. You can adapt chowders and add all sorts of things from crab meat to smoked fish – the idea is really to be as hearty as possible.
Pull the leaves from the celery stalks and set them aside. Chop your celery and onion. Heat the olive oil in a medium saucepan over a medium heat. Add the celery (not the leaves), onion, and thyme. Stir until the vegetables start to brown.
Sprinkle the flour over the veggies and stir for a few more minutes. Pour in the milk, add the potato and bring to a boil, stirring the whole time so the soup doesn’t stick to the pot. Cook until the potatoes are tender, but not mushy – this will take around 10 minutes.
Meanwhile, chop the celery leaves, trim the ends off the spring onions and slice them thinly. When the potatoes are tender, stir in the corn, spring onion and celery leaves. Bring the soup back to the boil, then serve.
This is delicious with a crusty brown roll or a Parmesan crisp.
Jamie’s top tips
Frozen corn is fantastic and it’s always a useful ingredient to have in the freezer – it can be used in soups, vegetable dishes, salsas and salads.
If you wanted to make this more of a main meal you could always add some fresh or smoked fish or maybe even a handful of shellfish. Add them at the same time as you add the corn and make sure they are cooked through before you serve.
Chives and parsley are great in this soup but you can also finish it with spring onion tops or even crumbled crackers.
Whenever you’re simmering a thick soup or stew, be sure to reach into the corners when you stir so no nasty bits get stuck and burn.
If it’s summer, buy some fresh corn and cut the kernels off the stalk—see if you can taste the difference.
20 Ocak 2016 Çarşamba
'Full of veg' tomato sauce recipes
Ingredients:
* olive oil
* 2 small onions , peeled and chopped
* 1 small leek , chopped and washed
* 2 sticks celery , trimmed and chopped
* 2 red peppers , chopped
* 2 courgettes , grated
* 2 carrots , grated
* 1 large pinch dried oregano
* 2 bay leaves
* 4 x 400 g tinned plum tomatoes
* 1 small butternut squash , peeled and seeds removed, grated
* sea salt
* freshly ground black pepper
*
Ingredients:
Heat a large saucepan (big enough to hold all the ingredients) over a medium heat. Pour in a good lug of oil then add the onions, leek, celery, peppers, courgettes, carrots and herbs. Cook the whole lot slowly for about 20 minutes with the lid on, until all the vegetables are nice and soft but without any colour at all. Add the tomatoes, squash, 500ml (17½fl oz) of water and a pinch of salt and pepper to the vegetables. Bring to the boil and simmer gently for about 30 minutes until the squash is soft. Fish out the bay leaves and allow the sauce to cool slightly before blitzing with a hand-held blender until nice and smooth. Have a taste and season with a little more salt and pepper if needed.
* olive oil
* 2 small onions , peeled and chopped
* 1 small leek , chopped and washed
* 2 sticks celery , trimmed and chopped
* 2 red peppers , chopped
* 2 courgettes , grated
* 2 carrots , grated
* 1 large pinch dried oregano
* 2 bay leaves
* 4 x 400 g tinned plum tomatoes
* 1 small butternut squash , peeled and seeds removed, grated
* sea salt
* freshly ground black pepper
*
Ingredients:
Heat a large saucepan (big enough to hold all the ingredients) over a medium heat. Pour in a good lug of oil then add the onions, leek, celery, peppers, courgettes, carrots and herbs. Cook the whole lot slowly for about 20 minutes with the lid on, until all the vegetables are nice and soft but without any colour at all. Add the tomatoes, squash, 500ml (17½fl oz) of water and a pinch of salt and pepper to the vegetables. Bring to the boil and simmer gently for about 30 minutes until the squash is soft. Fish out the bay leaves and allow the sauce to cool slightly before blitzing with a hand-held blender until nice and smooth. Have a taste and season with a little more salt and pepper if needed.
Lovely lemon curdy pud recipes
Ingredients:
* 55 g butter
* 115 g sugar
* 1 lemon , grated rind and juice of
* 2 large free-range eggs , separated
* 55 g self-raising flour
* 285 ml milk
*
Ingredients:
This is really tasty and dead easy to make – my sister Anna loves it! It looks good cooked in a Pyrex dish, as it goes into layers as it cooks, with a sort of lemon curdy custard at the bottom and a spongy meringuey top. Mmmmmmm... very delicious!
Preheat the oven to 200ºC/400ºF/gas 6. Cream the butter, sugar and lemon rind in a mixing bowl. Add the egg yolks and flour and beat in, then add the milk and 3 tablespoons of lemon juice and mix well.
Whisk the egg whites in a separate bowl until stiff, then add the rest of the mixture. Mix it all well but don't over-mix it; you don't want the air to come out of the egg whites. Pour into a buttered ovenproof dish, stand the dish in a roasting tin about a third full of water, then bake in your preheated oven for about 45 minutes until the top is set and spongy and it's a nice golden colour.
* 55 g butter
* 115 g sugar
* 1 lemon , grated rind and juice of
* 2 large free-range eggs , separated
* 55 g self-raising flour
* 285 ml milk
*
Ingredients:
This is really tasty and dead easy to make – my sister Anna loves it! It looks good cooked in a Pyrex dish, as it goes into layers as it cooks, with a sort of lemon curdy custard at the bottom and a spongy meringuey top. Mmmmmmm... very delicious!
Preheat the oven to 200ºC/400ºF/gas 6. Cream the butter, sugar and lemon rind in a mixing bowl. Add the egg yolks and flour and beat in, then add the milk and 3 tablespoons of lemon juice and mix well.
Whisk the egg whites in a separate bowl until stiff, then add the rest of the mixture. Mix it all well but don't over-mix it; you don't want the air to come out of the egg whites. Pour into a buttered ovenproof dish, stand the dish in a roasting tin about a third full of water, then bake in your preheated oven for about 45 minutes until the top is set and spongy and it's a nice golden colour.
19 Ocak 2016 Salı
BBQ beef short ribs recipes
Ingredients:
* 2 x 1.5 kg beef short ribs
* sea salt
* freshly ground black pepper
* olive oil
* 2 teaspoons caraway seeds
* 1 bunch of fresh dill
* 2 pickled onions , in vinegar
* 2 tablespoons Hellmann's Real Mayonnaise
* 2 tablespoons low-fat natural yoghurt
* 2 teaspoons English mustard
* 1½ tablespoons white wine vinegar
* 1 medium yellow beetroot , with leaves
* 6 medium carrots
* ¼ white cabbage
* 300 g kale , green and purple if possible
* For the BBQ sauce:
* 180 ml tomato ketchup
* 150 ml stout
* 4 tablespoons Worcestershire sauce
* 1 heaped teaspoon English mustard
* 4 teaspoons malt vinegar
* 4 teaspoons golden syrup
*
Ingredients:
Preheat the oven to 100ºC/212ºF/gas ¼.
Place the ribs in a snug-fitting roasting tray, season with salt and pepper, drizzle with olive oil, then rub all over. Cover tightly with a double layer of tin foil, then cook for 7 to 8 hours, or until cooked through and tender.
Transfer the ribs to a baking tray. Skim away the fat from the roasting tray and reserve in an airtight jar (use it for delicious roast potatoes another day). Place the roasting tray over a high heat on the hob and bring the juices to the boil. Simmer for around 2 minutes, then add the remaining sauce ingredients. Bring it back to the boil, then reduce the heat to low and simmer for a further 10 minutes, or until the sauce has thickened and coats the back of a spoon. Brush most of the sauce onto the ribs so they’re nicely coated all over, then return the ribs to the oven for 20 to 40 minutes, or until sticky and caramelised.
Meanwhile, place a small frying pan over a medium heat. Add the caraway seeds and toast for around 1 minute, or until smelling fantastic. Tip into a large bowl. Finely chop the dill and pickled onions, then add to the bowl with the mayo, yoghurt, mustard, white wine vinegar and a splash of the pickled onion vinegar. Whisk well to combine.
Remove the beetroot leaves and set aside. Scrub and trim the beetroot and carrots, then pass all the vegetables and the beetroot leaves through the fine slicing attachment in a food processor. Add to the dressing, toss and scrunch everything together, then season to taste.
Transfer the ribs to a chopping board, then carve up and serve with the winter slaw, remaining BBQ sauce and creamy mashed potato, if you like.
* 2 x 1.5 kg beef short ribs
* sea salt
* freshly ground black pepper
* olive oil
* 2 teaspoons caraway seeds
* 1 bunch of fresh dill
* 2 pickled onions , in vinegar
* 2 tablespoons Hellmann's Real Mayonnaise
* 2 tablespoons low-fat natural yoghurt
* 2 teaspoons English mustard
* 1½ tablespoons white wine vinegar
* 1 medium yellow beetroot , with leaves
* 6 medium carrots
* ¼ white cabbage
* 300 g kale , green and purple if possible
* For the BBQ sauce:
* 180 ml tomato ketchup
* 150 ml stout
* 4 tablespoons Worcestershire sauce
* 1 heaped teaspoon English mustard
* 4 teaspoons malt vinegar
* 4 teaspoons golden syrup
*
Ingredients:
Preheat the oven to 100ºC/212ºF/gas ¼.
Place the ribs in a snug-fitting roasting tray, season with salt and pepper, drizzle with olive oil, then rub all over. Cover tightly with a double layer of tin foil, then cook for 7 to 8 hours, or until cooked through and tender.
Transfer the ribs to a baking tray. Skim away the fat from the roasting tray and reserve in an airtight jar (use it for delicious roast potatoes another day). Place the roasting tray over a high heat on the hob and bring the juices to the boil. Simmer for around 2 minutes, then add the remaining sauce ingredients. Bring it back to the boil, then reduce the heat to low and simmer for a further 10 minutes, or until the sauce has thickened and coats the back of a spoon. Brush most of the sauce onto the ribs so they’re nicely coated all over, then return the ribs to the oven for 20 to 40 minutes, or until sticky and caramelised.
Meanwhile, place a small frying pan over a medium heat. Add the caraway seeds and toast for around 1 minute, or until smelling fantastic. Tip into a large bowl. Finely chop the dill and pickled onions, then add to the bowl with the mayo, yoghurt, mustard, white wine vinegar and a splash of the pickled onion vinegar. Whisk well to combine.
Remove the beetroot leaves and set aside. Scrub and trim the beetroot and carrots, then pass all the vegetables and the beetroot leaves through the fine slicing attachment in a food processor. Add to the dressing, toss and scrunch everything together, then season to taste.
Transfer the ribs to a chopping board, then carve up and serve with the winter slaw, remaining BBQ sauce and creamy mashed potato, if you like.
Skinny homemade houmous recipes
Ingredients:
* 1 x 660 g jar of chickpeas
* 1 teaspoon tahini
* 2 tablespons natural yoghurt
* 1 pinch of cayenne pepper
* ½ a clove of garlic
* ½ a lemon
*
Ingredients:
This recipe requires you to hunt out a jar of really good-quality chickpeas – they have much better flavour, so will guarantee an amazing result. Tip the jar of chickpeas, juice and all, into a blender. Add the tahini, yoghurt and a pinch of cayenne pepper, then peel and add the garlic. Squeeze in the lemon juice, then blitz until smooth. Taste and season to perfection, then serve with an extra sprinkling of cayenne.
Pair a portion of houmous with 80g of raw seasonal crunchy veg crudités for a great snack.
* 1 x 660 g jar of chickpeas
* 1 teaspoon tahini
* 2 tablespons natural yoghurt
* 1 pinch of cayenne pepper
* ½ a clove of garlic
* ½ a lemon
*
Ingredients:
This recipe requires you to hunt out a jar of really good-quality chickpeas – they have much better flavour, so will guarantee an amazing result. Tip the jar of chickpeas, juice and all, into a blender. Add the tahini, yoghurt and a pinch of cayenne pepper, then peel and add the garlic. Squeeze in the lemon juice, then blitz until smooth. Taste and season to perfection, then serve with an extra sprinkling of cayenne.
Pair a portion of houmous with 80g of raw seasonal crunchy veg crudités for a great snack.
18 Ocak 2016 Pazartesi
Beautiful baked Camembert recipes
Ingredients:
* 250 g Camembert
* 1 clove garlic
* a few tips fresh rosemary
* olive oil
* bite-sized pieces bread , stale
* a few sprigs rosemary
* olive oil
* 1 tiny pinch sea salt
* 1 small handful dried cranberries
* 1 small handful mixed nuts
*
Ingredients:
Preheat the oven to 180ºC/350ºF/gas 4. Leaving it in the box, score around the top of a 250g Camembert about ½cm in and cut off the top layer of skin. Finely slice a peeled garlic clove and poke it into the top of the cheese with a few fresh rosemary tips. Drizzle with a little olive oil then bake in the hot oven for 15 to 20 minutes, or until gorgeous and oozy in the middle.
Thread bite-sized pieces of stale bread onto stripped woody rosemary sprigs, drizzle them with olive oil and a tiny pinch of sea salt to help them crisp up then lay them on a tray and pop in the oven to cook with the Camembert.
Finely chop a small handful of dried cranberries and mixed nuts and put them in a little bowl. Once your bread skewers are golden and crisp and your cheese is oozy, put everything out on a board then dunk a bit of toasted bread in the gooey cheese and dip it in the cranberry and nuts – a little mouthful of 1980s heaven.
* 250 g Camembert
* 1 clove garlic
* a few tips fresh rosemary
* olive oil
* bite-sized pieces bread , stale
* a few sprigs rosemary
* olive oil
* 1 tiny pinch sea salt
* 1 small handful dried cranberries
* 1 small handful mixed nuts
*
Ingredients:
Preheat the oven to 180ºC/350ºF/gas 4. Leaving it in the box, score around the top of a 250g Camembert about ½cm in and cut off the top layer of skin. Finely slice a peeled garlic clove and poke it into the top of the cheese with a few fresh rosemary tips. Drizzle with a little olive oil then bake in the hot oven for 15 to 20 minutes, or until gorgeous and oozy in the middle.
Thread bite-sized pieces of stale bread onto stripped woody rosemary sprigs, drizzle them with olive oil and a tiny pinch of sea salt to help them crisp up then lay them on a tray and pop in the oven to cook with the Camembert.
Finely chop a small handful of dried cranberries and mixed nuts and put them in a little bowl. Once your bread skewers are golden and crisp and your cheese is oozy, put everything out on a board then dunk a bit of toasted bread in the gooey cheese and dip it in the cranberry and nuts – a little mouthful of 1980s heaven.
Next-level steak & onion sandwich recipes
Ingredients:
* 400 g flank skirt steak or bavette
* 2 large onions
* 20 g unsalted butter
* olive oil
* 70 g dark brown sugar
* 125 ml red wine vinegar
* 1 ciabatta loaf
* extra virgin olive oil
* English mustard , optional
* 1 handful of watercress , optional
*
Ingredients:
I’ve got really early memories of my dad making steak sandwiches, which were absolutely gorgeous and always such a treat. In this recipe I want to take the joy of a steak sandwich to the next level by kind of taking the mighty steak off its pedestal a bit and putting most of the focus on awesome onions, to create the best steak sandwich ever.
Remove the steak from the fridge and let it come to room temperature, then cover it with greaseproof paper and bash it with the base of a pan to tenderise and make it all roughly the same thickness. Meanwhile, peel the onions, also removing the first layer of flesh (reserve this for a soup or stew), then slice into 2cm-thick rounds. Put the butter, a lug of oil and the sugar into a large non-stick frying pan on a medium heat. Once the butter has melted, place the onions into the pan in a single layer and cook for 5 minutes. Pour in the vinegar, pop the lid on, reduce the heat to low and cook for around 35 minutes, or until beautifully golden and caramelised on the bottom only, adding splashes of water to loosen, if needed.
Meanwhile, pop the ciabatta into the oven, turn onto 110°C/225°F/gas ¼ and leave to warm through. Season the steak all over with sea salt and black pepper. Place a large non-stick heavy-bottomed pan on a high heat. Once screaming hot, drizzle the steak with olive oil, then put it into the pan and cook for 3 minutes on each side for medium, or to your liking. Remove to a plate, rest for 1 minute, then slice 1cm thick and toss through its own resting juices with a drizzle of extra virgin olive oil.
Cut the warm ciabatta in half and rub the inside of each piece in the steak resting juices. Spread on some mustard, if you like, then layer over the caramelised onions, the steak and pinches of watercress. Pop the other piece of bread on top, press down lightly, carve up into decent chunks and get involved.

* 400 g flank skirt steak or bavette
* 2 large onions
* 20 g unsalted butter
* olive oil
* 70 g dark brown sugar
* 125 ml red wine vinegar
* 1 ciabatta loaf
* extra virgin olive oil
* English mustard , optional
* 1 handful of watercress , optional
*
Ingredients:
I’ve got really early memories of my dad making steak sandwiches, which were absolutely gorgeous and always such a treat. In this recipe I want to take the joy of a steak sandwich to the next level by kind of taking the mighty steak off its pedestal a bit and putting most of the focus on awesome onions, to create the best steak sandwich ever.
Remove the steak from the fridge and let it come to room temperature, then cover it with greaseproof paper and bash it with the base of a pan to tenderise and make it all roughly the same thickness. Meanwhile, peel the onions, also removing the first layer of flesh (reserve this for a soup or stew), then slice into 2cm-thick rounds. Put the butter, a lug of oil and the sugar into a large non-stick frying pan on a medium heat. Once the butter has melted, place the onions into the pan in a single layer and cook for 5 minutes. Pour in the vinegar, pop the lid on, reduce the heat to low and cook for around 35 minutes, or until beautifully golden and caramelised on the bottom only, adding splashes of water to loosen, if needed.
Meanwhile, pop the ciabatta into the oven, turn onto 110°C/225°F/gas ¼ and leave to warm through. Season the steak all over with sea salt and black pepper. Place a large non-stick heavy-bottomed pan on a high heat. Once screaming hot, drizzle the steak with olive oil, then put it into the pan and cook for 3 minutes on each side for medium, or to your liking. Remove to a plate, rest for 1 minute, then slice 1cm thick and toss through its own resting juices with a drizzle of extra virgin olive oil.
Cut the warm ciabatta in half and rub the inside of each piece in the steak resting juices. Spread on some mustard, if you like, then layer over the caramelised onions, the steak and pinches of watercress. Pop the other piece of bread on top, press down lightly, carve up into decent chunks and get involved.

17 Ocak 2016 Pazar
Incredible homemade strawberry jam recipes
Ingredients:
* 1 vanilla pod
* 1 kg ripe strawberries , washed and leafy tops removed
* 500 g high pectin sugar (jam sugar)
*
Ingredients:
Making jam is actually pretty easy once you've sterilized your jars ready to go. This is a soft set jam and tastes like you wouldn't believe – it makes a great gift too. Get creative and make nice labels for the different jars. It’s absolutely delicious simply spread on fresh buttered toast, dolloped onto a portion of rice pudding, used as a filling for a homemade Victoria sponge or, as an extra special treat, enjoyed with scones and clotted cream. Give it a go!
Before you start, sterilize the jars and their lids to get rid of any bacteria. Either put them in the sink (lids unscrewed from jars) and cover them with boiling water from the kettle, filling the jars with the water; or simmer them, completely immersed, in a very large pan of boiling water for 10 minutes; or lay the jars and lids on a baking tray in the oven and heat them at around 100°C/225°F/gas ¼. And if you have a good dishwasher with a very hot cycle you can sterilize them in there as well.
Halve the vanilla pod lengthways and scrape out the seeds. Put the seeds in a saucepan with the strawberries and the sugar. Mush it up with a potato masher to make a lovely slurry, leaving a few chunky bits of strawberry in there to add a bit of texture.
Place the pan on a medium heat, bring it to the boil then simmer for about 5 minutes. Turn the heat off, carefully skim any foam off the top of the jam then leave it to cool a little. After about 15 minutes, divide the jam between your sterilized jam jars. Leave to cool completely then cover the jars and pop them in the fridge. Once sealed, the jam will keep for about a week, but is sure to be long gone before that!
* 1 vanilla pod
* 1 kg ripe strawberries , washed and leafy tops removed
* 500 g high pectin sugar (jam sugar)
*
Ingredients:
Making jam is actually pretty easy once you've sterilized your jars ready to go. This is a soft set jam and tastes like you wouldn't believe – it makes a great gift too. Get creative and make nice labels for the different jars. It’s absolutely delicious simply spread on fresh buttered toast, dolloped onto a portion of rice pudding, used as a filling for a homemade Victoria sponge or, as an extra special treat, enjoyed with scones and clotted cream. Give it a go!
Before you start, sterilize the jars and their lids to get rid of any bacteria. Either put them in the sink (lids unscrewed from jars) and cover them with boiling water from the kettle, filling the jars with the water; or simmer them, completely immersed, in a very large pan of boiling water for 10 minutes; or lay the jars and lids on a baking tray in the oven and heat them at around 100°C/225°F/gas ¼. And if you have a good dishwasher with a very hot cycle you can sterilize them in there as well.
Halve the vanilla pod lengthways and scrape out the seeds. Put the seeds in a saucepan with the strawberries and the sugar. Mush it up with a potato masher to make a lovely slurry, leaving a few chunky bits of strawberry in there to add a bit of texture.
Place the pan on a medium heat, bring it to the boil then simmer for about 5 minutes. Turn the heat off, carefully skim any foam off the top of the jam then leave it to cool a little. After about 15 minutes, divide the jam between your sterilized jam jars. Leave to cool completely then cover the jars and pop them in the fridge. Once sealed, the jam will keep for about a week, but is sure to be long gone before that!
Skinny carbonara recipes
Ingredients:
* 200 g freshly podded or frozen peas
* 1 tablespoon flaked almonds
* 1 small clove of garlic
* ½ a bunch of fresh basil , (15g)
* 15 g Parmesan cheese
* 1 lemon
* 150 g wholewheat spaghetti
* 1 rasher of higher-welfare smoked streaky bacon
* olive oil
* 1 large free-range egg
* 100 g fat-free natural yoghurt
*
Ingredients:
Put a pan of boiling salted water on the heat for your pasta, dunk a sieve containing the peas into the water for just 30 seconds, then put aside, leaving the pan on the heat. Very lightly toast the almonds in a dry non-stick frying pan on a medium heat, then blitz until fine in a food processor. With the processor still running, peel and drop in the garlic, a pinch of sea salt, the basil leaves, the finely grated Parmesan and the lemon juice. Blitz until it comes together, then pulse in the peas, to try and keep a bit of texture.
Cook the pasta in the boiling salted water according to the packet instructions. Meanwhile, very finely slice the bacon and fry slowly in the frying pan with 1 teaspoon of oil on a medium-low heat until golden and crispy, then use a slotted spoon to transfer to kitchen paper, so the flavoursome fat stays in the pan. Scoop in three-quarters of your pea mixture to heat through.
Whisk the egg and yoghurt together well. When the pasta’s done, reserving a mugful of cooking water, drain the pasta and toss straight into the pea pan, mixing well, then take the pan off the heat (this is very important, otherwise the egg will scramble when you add it, and we don’t want that). Pour in the egg mixture and toss until evenly coated, silky and creamy, loosening with cooking water if needed. Taste and season to perfection, and serve topped with the remaining pea mixture and the crispy bacon. It might be skinny, but it’s beautifully light and delicious. Enjoy!
* 200 g freshly podded or frozen peas
* 1 tablespoon flaked almonds
* 1 small clove of garlic
* ½ a bunch of fresh basil , (15g)
* 15 g Parmesan cheese
* 1 lemon
* 150 g wholewheat spaghetti
* 1 rasher of higher-welfare smoked streaky bacon
* olive oil
* 1 large free-range egg
* 100 g fat-free natural yoghurt
*
Ingredients:
Put a pan of boiling salted water on the heat for your pasta, dunk a sieve containing the peas into the water for just 30 seconds, then put aside, leaving the pan on the heat. Very lightly toast the almonds in a dry non-stick frying pan on a medium heat, then blitz until fine in a food processor. With the processor still running, peel and drop in the garlic, a pinch of sea salt, the basil leaves, the finely grated Parmesan and the lemon juice. Blitz until it comes together, then pulse in the peas, to try and keep a bit of texture.
Cook the pasta in the boiling salted water according to the packet instructions. Meanwhile, very finely slice the bacon and fry slowly in the frying pan with 1 teaspoon of oil on a medium-low heat until golden and crispy, then use a slotted spoon to transfer to kitchen paper, so the flavoursome fat stays in the pan. Scoop in three-quarters of your pea mixture to heat through.
Whisk the egg and yoghurt together well. When the pasta’s done, reserving a mugful of cooking water, drain the pasta and toss straight into the pea pan, mixing well, then take the pan off the heat (this is very important, otherwise the egg will scramble when you add it, and we don’t want that). Pour in the egg mixture and toss until evenly coated, silky and creamy, loosening with cooking water if needed. Taste and season to perfection, and serve topped with the remaining pea mixture and the crispy bacon. It might be skinny, but it’s beautifully light and delicious. Enjoy!
16 Ocak 2016 Cumartesi
Apple & cranberry sauce recipes
Ingredients:
* 500 g cranberries , fresh cranberries or frozen ones, thawed
* 2 bramley apples , peeled, cored and cut into chunks
* 150 g golden caster sugar
* 1 stick cinnamon
*
Ingredients:
This is a simple sauce that goes very well with rich meats like goose and duck. You can make it well in advance, so you don’t have to worry about it while you’re cooking lunch. Pop some in a sterilised jar as a lovely home-made Christmas gift that’s sure to impress.
Place all the ingredients in a wide saucepan and add a splash of water. Put the pan on the heat and bring to the boil. Simmer gently until the cranberries have burst and the apple has softened. Boil down until the mixture thickens slightly, then take off the heat and leave to cool.
If giving as a gift, divide between air-tight sterilised jars (see the how to video below) and give out to all your friends. Once opened, store in the fridge.
* 500 g cranberries , fresh cranberries or frozen ones, thawed
* 2 bramley apples , peeled, cored and cut into chunks
* 150 g golden caster sugar
* 1 stick cinnamon
*
Ingredients:
This is a simple sauce that goes very well with rich meats like goose and duck. You can make it well in advance, so you don’t have to worry about it while you’re cooking lunch. Pop some in a sterilised jar as a lovely home-made Christmas gift that’s sure to impress.
Place all the ingredients in a wide saucepan and add a splash of water. Put the pan on the heat and bring to the boil. Simmer gently until the cranberries have burst and the apple has softened. Boil down until the mixture thickens slightly, then take off the heat and leave to cool.
If giving as a gift, divide between air-tight sterilised jars (see the how to video below) and give out to all your friends. Once opened, store in the fridge.
Bruschetta with tomato and basil recipes
Ingredients:
* 2 handfuls nice mixed ripe tomatoes
* 1 small bunch fresh basil , leaves picked
* sea salt
* freshly ground black pepper
* olive oil
* good-quality white wine or herb vinegar
*
Ingredients:
The bread is best sliced 1cm thick and toasted on a barbecue, but it can also be done in a griddle pan for ease at home. After that it should be lightly rubbed a couple of times with a cut clove of garlic, then drizzled with some good extra virgin olive oil and sprinkled with salt and pepper. The toppings can be as humble or as luxurious as you like, from chopped herbs or a squashed tomato with basil, to marinated vegetables or beautiful cheeses, to lovely flaked crabmeat. The only rule is that whatever goes on top of a bruschetta should be nice and fresh and cooked with care.
Make sure your tomatoes are really ripe when making this topping. Give them a wash, remove their cores and carefully squeeze out the seeds. Place in a bowl, tear in the basil, season with salt and pepper, then toss with a good glug of olive oil and a good swig of vinegar to balance the flavours to your taste. You can serve the tomatoes either chunky or finely chopped, or you can scrunch them between your fingers before putting them on your basic bruschette – really tasty.
* 2 handfuls nice mixed ripe tomatoes
* 1 small bunch fresh basil , leaves picked
* sea salt
* freshly ground black pepper
* olive oil
* good-quality white wine or herb vinegar
*
Ingredients:
The bread is best sliced 1cm thick and toasted on a barbecue, but it can also be done in a griddle pan for ease at home. After that it should be lightly rubbed a couple of times with a cut clove of garlic, then drizzled with some good extra virgin olive oil and sprinkled with salt and pepper. The toppings can be as humble or as luxurious as you like, from chopped herbs or a squashed tomato with basil, to marinated vegetables or beautiful cheeses, to lovely flaked crabmeat. The only rule is that whatever goes on top of a bruschetta should be nice and fresh and cooked with care.
Make sure your tomatoes are really ripe when making this topping. Give them a wash, remove their cores and carefully squeeze out the seeds. Place in a bowl, tear in the basil, season with salt and pepper, then toss with a good glug of olive oil and a good swig of vinegar to balance the flavours to your taste. You can serve the tomatoes either chunky or finely chopped, or you can scrunch them between your fingers before putting them on your basic bruschette – really tasty.
15 Ocak 2016 Cuma
Vegan dim sum buns recipes
Ingredients:
* 2 cloves of garlic , peeled
* 1 thumb-sized piece of fresh ginger , peeled
* ½ bunch of fresh coriander
* groundnut oil
* 450 g mixed mushrooms , such as shitake and chestnut
* 2 tablespoons rice wine vinegar
* 2 tablespoons sweet chilli sauce
* 2 tablespoons low-salt soy sauce
* 4 spring onions
* 1 fresh red chilli
* 1 tablespoon sesame oil
* 1 x 400 g tin of light coconut milk
* 500 g self-raising flour , or 2 filled coconut milk tins of flour, plus extra for dusting
* sea salt
* 2 tablespoons sesame seeds
* hoisin sauce , to serve
*
Ingredients:
To make the filling, finely slice the garlic and ginger. Pick the coriander leaves and set aside, then finely slice the stalks. Heat a splash of groundnut oil in a large frying pan over a medium-high heat, then add the garlic, ginger and coriander stalks. Fry for around 3 minutes, or until golden. Slice the mushrooms, then add to the pan for around 5 minutes, or until lightly golden brown.
Add the vinegar, chilli sauce and soy, then cook for a further 5 minutes, or until the liquid has boiled and bubbled away and the mushrooms are golden brown and starting to caramelise. Transfer to a bowl.
Trim and finely slice the spring onions, then add the white part to the bowl. Deseed and finely slice the chilli, then add half to the bowl, reserving the rest for later. Stir in the sesame oil, then set aside.
Add the coconut milk, 2 heaped tins’ worth of flour and a good pinch of salt to a food processor. Whiz to a dough, then transfer to a flour-dusted surface and roll into a thick sausage. Cut into 12 equal-sized pieces, roll into balls, then flatten into rounds, roughly ½cm thick.
Equally divide the mushroom mixture between each of the 12 dough circles (you'll need roughly 1 tablespoon of filling per circle), making sure to leave a 2cm gap around the edges. Pull and fold the sides over the filling, pinching the edges together to seal. Place upside-down (so the scruffy edges are underneath) in double-layered, lightly greased muffin cases and divide between two bamboo steamer baskets.
Place a wok over a high heat, then fill with 1 litre of boiling water and pop the steamer baskets on top. Reduce the heat to medium and steam for around 12 minutes, or until piping hot through and puffed up.
Meanwhile, toast the sesame seeds in a small frying pan over a medium heat. Once the buns are ready, sprinkle over the seeds and the reserved spring onions and chilli. Tear the coriander leaves on top, then serve with hoisin sauce for dipping.
* 2 cloves of garlic , peeled
* 1 thumb-sized piece of fresh ginger , peeled
* ½ bunch of fresh coriander
* groundnut oil
* 450 g mixed mushrooms , such as shitake and chestnut
* 2 tablespoons rice wine vinegar
* 2 tablespoons sweet chilli sauce
* 2 tablespoons low-salt soy sauce
* 4 spring onions
* 1 fresh red chilli
* 1 tablespoon sesame oil
* 1 x 400 g tin of light coconut milk
* 500 g self-raising flour , or 2 filled coconut milk tins of flour, plus extra for dusting
* sea salt
* 2 tablespoons sesame seeds
* hoisin sauce , to serve
*
Ingredients:
To make the filling, finely slice the garlic and ginger. Pick the coriander leaves and set aside, then finely slice the stalks. Heat a splash of groundnut oil in a large frying pan over a medium-high heat, then add the garlic, ginger and coriander stalks. Fry for around 3 minutes, or until golden. Slice the mushrooms, then add to the pan for around 5 minutes, or until lightly golden brown.
Add the vinegar, chilli sauce and soy, then cook for a further 5 minutes, or until the liquid has boiled and bubbled away and the mushrooms are golden brown and starting to caramelise. Transfer to a bowl.
Trim and finely slice the spring onions, then add the white part to the bowl. Deseed and finely slice the chilli, then add half to the bowl, reserving the rest for later. Stir in the sesame oil, then set aside.
Add the coconut milk, 2 heaped tins’ worth of flour and a good pinch of salt to a food processor. Whiz to a dough, then transfer to a flour-dusted surface and roll into a thick sausage. Cut into 12 equal-sized pieces, roll into balls, then flatten into rounds, roughly ½cm thick.
Equally divide the mushroom mixture between each of the 12 dough circles (you'll need roughly 1 tablespoon of filling per circle), making sure to leave a 2cm gap around the edges. Pull and fold the sides over the filling, pinching the edges together to seal. Place upside-down (so the scruffy edges are underneath) in double-layered, lightly greased muffin cases and divide between two bamboo steamer baskets.
Place a wok over a high heat, then fill with 1 litre of boiling water and pop the steamer baskets on top. Reduce the heat to medium and steam for around 12 minutes, or until piping hot through and puffed up.
Meanwhile, toast the sesame seeds in a small frying pan over a medium heat. Once the buns are ready, sprinkle over the seeds and the reserved spring onions and chilli. Tear the coriander leaves on top, then serve with hoisin sauce for dipping.
Crostini (small toasted bread) recipes
Ingredients:
* 1 loaf ciabatta bread , cut into 1cm slices
* 1 large clove garlic , peeled and cut in half
* good-quality extra virgin olive oil
*
Ingredients:
I've always thought of crostini as small bruschette but this isn't completely correct, as they are usually made with white bread instead of sourdough. I'm told that in the old days the bread would have been so stale that it would have to be soaked in a little stock or juice to make it chewy and edible again, but don't worry. In this day and age you don't have to do this. In Italy they simply grill a 1cm/½ inch slice of ciabatta, rub it with a cut clove of garlic, drizzle it with oil and season it with salt and pepper. Crostini are a great aperitivo with a drink, especially if you offer a few different toppings. Here are a few of my faves to get you into the spirit of things – each one will make enough to top 12 slices of crostini.
Grill your slices of ciabatta. While they're still hot, rub them gently with the cut side of the garlic and drizzle with good-quality extra virgin olive oil. Now finish with your favourite toppings...
buffalo mozzarella and chilli
mixed herbs
pea and broadbean pureé with pecorino
prosciutto, figs and mint
tomato and olives
greens
* 1 loaf ciabatta bread , cut into 1cm slices
* 1 large clove garlic , peeled and cut in half
* good-quality extra virgin olive oil
*
Ingredients:
I've always thought of crostini as small bruschette but this isn't completely correct, as they are usually made with white bread instead of sourdough. I'm told that in the old days the bread would have been so stale that it would have to be soaked in a little stock or juice to make it chewy and edible again, but don't worry. In this day and age you don't have to do this. In Italy they simply grill a 1cm/½ inch slice of ciabatta, rub it with a cut clove of garlic, drizzle it with oil and season it with salt and pepper. Crostini are a great aperitivo with a drink, especially if you offer a few different toppings. Here are a few of my faves to get you into the spirit of things – each one will make enough to top 12 slices of crostini.
Grill your slices of ciabatta. While they're still hot, rub them gently with the cut side of the garlic and drizzle with good-quality extra virgin olive oil. Now finish with your favourite toppings...
buffalo mozzarella and chilli
mixed herbs
pea and broadbean pureé with pecorino
prosciutto, figs and mint
tomato and olives
greens
14 Ocak 2016 Perşembe
Crispy Peking duck in pancakes recipes
Ingredients:
* 1.2 kg duck
* salt
* five-spice
* fresh ginger
* 10-12 destoned plums
* 5 tablespoons sugar
* 2 pinches five-spice
* 2 tablespoons soy sauce
* ½ teaspoon chilli powder
* grated orange zest
* ½ cucumber
* 1 bunch spring onions
* 2 packs pre-made pancakes
*
Ingredients:
Peking duck is something that has always been very close to the Oliver family. Bizarrely enough, the fact that my parents ran a pub restaurant meant that we very rarely went out for dinner as a family, but when we did, my old man used to take us out to this Chinese restaurant in Sawbridgeworth where we all fell in love with Peking duck.
There are hundreds of ways of cooking duck in Asian cultures – steamed, roasted, pumped up with bicycle pumps to remove the meat from the skin – but we're at home and so we can't do with all this mucking about. My way is simple and it works...
Preheat the oven to 170ºC/325ºF/gas 3. Rub a nice 1.2kg duck with loads of salt, inside and out. Dust the bird all over with five-spice and, if you've got any, grate some fresh ginger and rub it round the cavity, leaving the ginger inside to flavour. Place the duck in a roasting tray and put it in the oven. All you need to do is check on it every so often and spoon away the excess fat that has rendered out of the duck. This will make the skin go wonderfully crispy. Generally, after a couple of hours it will be perfect – the leg meat will pull off the bone and the skin will be wonderfully crisp. You don't always need to, but I sometimes turn the heat up to 200ºC/400ºF/gas 6 for a short while until it's really crispy.
While this beautiful bird is cooking, you can make your plum sauce. Chuck 10 or 12 destoned plums into a pan with 5 tablespoons of sugar, a couple of pinches of five-spice, a couple of tablespoons of soy sauce, half a teaspoon of chilli powder and a splash of water. Bring to the boil, then simmer until you get a nice shiny pulp. You can remove the plum skins if you want to, but I usually leave them in. Sometimes I add a little grated orange zest, as this goes well with duck. Put the sauce to one side to cool before serving it, and taste to check the seasoning.
As for the spring onions and cucumber, that's straightforward. Use half a cucumber and a bunch of spring onions and finely slice them. I strongly advise buying a couple of packs of pre-made pancakes which you can place in a steamer or microwave and slowly steam until nice and hot. The bamboo steamers are only a few quid from Chinese supermarkets, so it's worth getting hold of some and they're great to serve at the table.
Once the duck has cooled a little bit, use two forks to shred all the meat off the carcass. I remember the Chinese lady at the restaurant in Sawbridgeworth doing this. You can do the same, putting all the meat with its crispy skin on to a serving plate. Take a pancake, place some duck, a bit of spring onion, a little cucumber and a dollop of plum sauce on to it, then roll it up – lovely.
* 1.2 kg duck
* salt
* five-spice
* fresh ginger
* 10-12 destoned plums
* 5 tablespoons sugar
* 2 pinches five-spice
* 2 tablespoons soy sauce
* ½ teaspoon chilli powder
* grated orange zest
* ½ cucumber
* 1 bunch spring onions
* 2 packs pre-made pancakes
*
Ingredients:
Peking duck is something that has always been very close to the Oliver family. Bizarrely enough, the fact that my parents ran a pub restaurant meant that we very rarely went out for dinner as a family, but when we did, my old man used to take us out to this Chinese restaurant in Sawbridgeworth where we all fell in love with Peking duck.
There are hundreds of ways of cooking duck in Asian cultures – steamed, roasted, pumped up with bicycle pumps to remove the meat from the skin – but we're at home and so we can't do with all this mucking about. My way is simple and it works...
Preheat the oven to 170ºC/325ºF/gas 3. Rub a nice 1.2kg duck with loads of salt, inside and out. Dust the bird all over with five-spice and, if you've got any, grate some fresh ginger and rub it round the cavity, leaving the ginger inside to flavour. Place the duck in a roasting tray and put it in the oven. All you need to do is check on it every so often and spoon away the excess fat that has rendered out of the duck. This will make the skin go wonderfully crispy. Generally, after a couple of hours it will be perfect – the leg meat will pull off the bone and the skin will be wonderfully crisp. You don't always need to, but I sometimes turn the heat up to 200ºC/400ºF/gas 6 for a short while until it's really crispy.
While this beautiful bird is cooking, you can make your plum sauce. Chuck 10 or 12 destoned plums into a pan with 5 tablespoons of sugar, a couple of pinches of five-spice, a couple of tablespoons of soy sauce, half a teaspoon of chilli powder and a splash of water. Bring to the boil, then simmer until you get a nice shiny pulp. You can remove the plum skins if you want to, but I usually leave them in. Sometimes I add a little grated orange zest, as this goes well with duck. Put the sauce to one side to cool before serving it, and taste to check the seasoning.
As for the spring onions and cucumber, that's straightforward. Use half a cucumber and a bunch of spring onions and finely slice them. I strongly advise buying a couple of packs of pre-made pancakes which you can place in a steamer or microwave and slowly steam until nice and hot. The bamboo steamers are only a few quid from Chinese supermarkets, so it's worth getting hold of some and they're great to serve at the table.
Once the duck has cooled a little bit, use two forks to shred all the meat off the carcass. I remember the Chinese lady at the restaurant in Sawbridgeworth doing this. You can do the same, putting all the meat with its crispy skin on to a serving plate. Take a pancake, place some duck, a bit of spring onion, a little cucumber and a dollop of plum sauce on to it, then roll it up – lovely.
Moqueca baiana recipes
Ingredients:
* 1 kg monkfish or cod fillets , deboned and portioned
* 1/2 lemon , juice of
* 1/2 onion , sliced
* 1 1/2 tomatoes , sliced
* 1/2 green pepper , sliced
* 1/2 yellow pepper , sliced
* 1/2 red pepper , sliced
* olive oil
* 1/2 bunch of coriander , chopped, plus extra to serve
* 160 ml coconut cream
* 1 tbsp paprika
* 500 g cooked rice , to serve
*
Ingredients:
Recipe by Almir Santos
Place the fish in a baking dish, season and squeeze over the lemon juice. Pop it in the fridge and marinate for about 10 minutes.
In a large frying pan, layer up the onion, tomatoes and peppers before finishing with the fish. Drizzle a little olive oil over everything and sprinkle on the coriander. Pop the lid on and cook over a medium heat for 15 minutes, until the veg is softened.
Pour in the coconut cream and a splash of water, but don't be tempted to stir it. Pop the lid back on and continue to cook for 5 minutes.
Sift in the paprika and cook, uncovered, for a further 15 minutes. Scatter over a little extra coriander and serve with rice on the side.
* 1 kg monkfish or cod fillets , deboned and portioned
* 1/2 lemon , juice of
* 1/2 onion , sliced
* 1 1/2 tomatoes , sliced
* 1/2 green pepper , sliced
* 1/2 yellow pepper , sliced
* 1/2 red pepper , sliced
* olive oil
* 1/2 bunch of coriander , chopped, plus extra to serve
* 160 ml coconut cream
* 1 tbsp paprika
* 500 g cooked rice , to serve
*
Ingredients:
Recipe by Almir Santos
Place the fish in a baking dish, season and squeeze over the lemon juice. Pop it in the fridge and marinate for about 10 minutes.
In a large frying pan, layer up the onion, tomatoes and peppers before finishing with the fish. Drizzle a little olive oil over everything and sprinkle on the coriander. Pop the lid on and cook over a medium heat for 15 minutes, until the veg is softened.
Pour in the coconut cream and a splash of water, but don't be tempted to stir it. Pop the lid back on and continue to cook for 5 minutes.
Sift in the paprika and cook, uncovered, for a further 15 minutes. Scatter over a little extra coriander and serve with rice on the side.
13 Ocak 2016 Çarşamba
Gluten-free apple, almond & cardamom cupcakes recipes
Ingredients:
* 200 g gluten-free flour
* 100 g ground almonds
* 1 pinch of salt
* 2 tsp gluten-free baking powder
* 1/2 tsp ground cardamom
* 5 large free-range eggs
* 2 tbsp vegetable oil
* 200 g sugar
* 2 gala apples , cored and chopped
*
Ingredients:
Recipe by Cara Hobday
Preheat the oven to 180C/gas 4 and line two 12-hole muffin trays with cupcake cases.
Combine the dry ingredients in a bowl.
Beat the eggs, vegetable oil and sugar together till light and fluffy. Beat in the dry ingredients then stir in the apple. Spoon the batter into the cupcake cases and bake for 20–30 minutes till firm and lightly golden.
* 200 g gluten-free flour
* 100 g ground almonds
* 1 pinch of salt
* 2 tsp gluten-free baking powder
* 1/2 tsp ground cardamom
* 5 large free-range eggs
* 2 tbsp vegetable oil
* 200 g sugar
* 2 gala apples , cored and chopped
*
Ingredients:
Recipe by Cara Hobday
Preheat the oven to 180C/gas 4 and line two 12-hole muffin trays with cupcake cases.
Combine the dry ingredients in a bowl.
Beat the eggs, vegetable oil and sugar together till light and fluffy. Beat in the dry ingredients then stir in the apple. Spoon the batter into the cupcake cases and bake for 20–30 minutes till firm and lightly golden.
Charlotta Champagne cocktail recipes
Ingredients:
* 6 small brown sugar cubes
* angostura bitters
* 120 ml brandy
* 1 large orange , optional
* 750 ml Champagne or Prosecco
*
Ingredients:
Pop a sugar cube into each of the 6 old-fashioned Champagne glasses. Add a few drops of angostura bitters to each cube, then top with a splash of brandy. If you like, use a zester or speed peeler to peel thin strips of orange peel and add a couple to each glass. Top them up with Champagne or Prosecco and enjoy.
* 6 small brown sugar cubes
* angostura bitters
* 120 ml brandy
* 1 large orange , optional
* 750 ml Champagne or Prosecco
*
Ingredients:
Pop a sugar cube into each of the 6 old-fashioned Champagne glasses. Add a few drops of angostura bitters to each cube, then top with a splash of brandy. If you like, use a zester or speed peeler to peel thin strips of orange peel and add a couple to each glass. Top them up with Champagne or Prosecco and enjoy.
12 Ocak 2016 Salı
Butter & sage gnudi recipes
Ingredients:
* Gnudi
* 1 kg best-quality ricotta
* 100 g Parmesan cheese
* 1 whole nutmeg , for grating
* fine semolina , for dusting
* To serve:
* good-quality unsalted butter
* 1 bunch of fresh sage (30g)
* Parmesan cheese , for grating
* 1 lemon
*
Ingredients:
Gnudi is a fantastic dish – you must make it. It’s elegant, light in texture, easy to make and for most people, very unusual. My dear friend April Bloomfield, from the very cool Spotted Pig in New York, has recently made this dish most famous, but it certainly dates back at least a good thirty or forty years, and is made all over Tuscany. Gnudi means naked, and quite simply this is a ricotta ravioli without the pasta (aka naked). The proviso for this dish being genius to the point where your guests won’t stop talking about it is to use top-quality ricotta, butter and Parmesan, as well as beautiful freshly picked sage.
Put the ricotta into a bowl with a pinch of sea salt and black pepper, then finely grate in the Parmesan and a few scrapings of nutmeg. Beat it together, then have a taste to check the balance of seasoning is right – you want the nutmeg to be very subtle. Generously cover a large tray with semolina, then roll the ricotta mixture into 3cm balls, rolling them in the tray of semolina as you go until really well coated. You should get around 40 gnudi from this amount of mixture. Shake and cover really well with the semolina and leave for 8 hours or preferably overnight in the fridge (don’t cover the tray) – the semolina will dehydrate the ricotta, giving the gnudi a lovely fine coating.
The gnudi will only take 3 minutes to cook and I like to cook them in 2-portion batches to take care of them. So, shake the excess semolina off 2 portions-worth of gnudi and cook them in boiling salted water while you melt a large knob of butter in a frying pan on a medium heat and pick in about 20 sage leaves to crisp up. Remove the crispy leaves to a plate and scoop the gnudi directly from the water into the frying pan, adding a spoonful of the cooking water. When the butter and water have emulsified, take off the heat and grate over a layer of Parmesan, add just a few drops of lemon juice, then toss together. Serve in warm bowls straight away with an extra grating of nutmeg and Parmesan and the crispy sage leaves, while you get on with the next batch, wiping the frying pan clean between batches. Welcome to the naked club.
Jamie's Tip: Gnudi can be easily transformed with the addition of one seasonal ingredient. Asparagus tips, podded peas, wild mushrooms or a few fresh tomatoes – any of the above with that sage butter will rock the party. In summer, some smashed fresh basil leaves in the ricotta mixture are lovely; or in winter, a splash of quality red wine use to deglaze the frying pan adds much deliciousness.
* Gnudi
* 1 kg best-quality ricotta
* 100 g Parmesan cheese
* 1 whole nutmeg , for grating
* fine semolina , for dusting
* To serve:
* good-quality unsalted butter
* 1 bunch of fresh sage (30g)
* Parmesan cheese , for grating
* 1 lemon
*
Ingredients:
Gnudi is a fantastic dish – you must make it. It’s elegant, light in texture, easy to make and for most people, very unusual. My dear friend April Bloomfield, from the very cool Spotted Pig in New York, has recently made this dish most famous, but it certainly dates back at least a good thirty or forty years, and is made all over Tuscany. Gnudi means naked, and quite simply this is a ricotta ravioli without the pasta (aka naked). The proviso for this dish being genius to the point where your guests won’t stop talking about it is to use top-quality ricotta, butter and Parmesan, as well as beautiful freshly picked sage.
Put the ricotta into a bowl with a pinch of sea salt and black pepper, then finely grate in the Parmesan and a few scrapings of nutmeg. Beat it together, then have a taste to check the balance of seasoning is right – you want the nutmeg to be very subtle. Generously cover a large tray with semolina, then roll the ricotta mixture into 3cm balls, rolling them in the tray of semolina as you go until really well coated. You should get around 40 gnudi from this amount of mixture. Shake and cover really well with the semolina and leave for 8 hours or preferably overnight in the fridge (don’t cover the tray) – the semolina will dehydrate the ricotta, giving the gnudi a lovely fine coating.
The gnudi will only take 3 minutes to cook and I like to cook them in 2-portion batches to take care of them. So, shake the excess semolina off 2 portions-worth of gnudi and cook them in boiling salted water while you melt a large knob of butter in a frying pan on a medium heat and pick in about 20 sage leaves to crisp up. Remove the crispy leaves to a plate and scoop the gnudi directly from the water into the frying pan, adding a spoonful of the cooking water. When the butter and water have emulsified, take off the heat and grate over a layer of Parmesan, add just a few drops of lemon juice, then toss together. Serve in warm bowls straight away with an extra grating of nutmeg and Parmesan and the crispy sage leaves, while you get on with the next batch, wiping the frying pan clean between batches. Welcome to the naked club.
Jamie's Tip: Gnudi can be easily transformed with the addition of one seasonal ingredient. Asparagus tips, podded peas, wild mushrooms or a few fresh tomatoes – any of the above with that sage butter will rock the party. In summer, some smashed fresh basil leaves in the ricotta mixture are lovely; or in winter, a splash of quality red wine use to deglaze the frying pan adds much deliciousness.
Quick tomato macaroni cheese recipes
Ingredients:
* 340 g macaroni
* 200 g bread , preferably stale, for making breadcrumbs
* 800 g super-ripe tomatoes
* 1 clove garlic , peeled
* 2 large handfuls fresh basil
* 55 g sun-dried tomatoes , chopped
* 2 anchovies
* sea salt
* freshly ground black pepper
* 3 handfuls Parmesan cheese , freshly grated
* 565 ml single cream
* 1 tablespoon red wine vinegar
* ½ nutmeg , grated
* 400 g cow's milk mozzarella , broken up
* 1 handful fresh thyme , leaves picked
* extra virgin olive oil
*
Ingredients:
I think this is the best macaroni cheese recipe ever (even though it's a bit naughty)! I've used sweet tomatoes in my recipe as they really complement the cheese, and instead of béchamel sauce I've used single cream as it's a lot lighter. I've also topped the dish off with cheesy breadcrumbs, which give it a wonderful crunch. I think you'll laugh when you see how easy it is to make. I put it together extremely quickly by using my Magimix food processor. Don't worry if you haven't got one – you can chop it all up by hand instead and then mix it in a bowl.
Preheat your oven to 200ºC/400ºF/gas 6. Get a pan of salted boiling water going and cook your macaroni according to the packet instructions. Meanwhile, break your bread up, place it in the food processor and whiz it up to form breadcrumbs. Set aside. Wash your tomatoes and place them in the food processor with the garlic, basil, sun-dried tomatoes, anchovies and a good pinch of salt and pepper. Whiz up for 30 seconds. Then add 2 handfuls of the Parmesan, the cream, vinegar and grated nutmeg. Whiz until smooth and season carefully to taste so it's really yummy!
By this time your macaroni will probably be cooked, so drain it in a colander, saving some of the cooking water. Place the pasta back into the pan and pour over every last bit of the cheesy sauce. You want it to be quite loose because you'll be surprised how quickly the sauce will disappear inside the macaroni and will look dry. So add a few spoonfuls of the reserved cooking water. Now you need to get yourself a baking dish about 8–10cm deep – this could be an earthenware dish or even a shallow ovenproof pan. Pour the pasta straight into your baking dish and break the mozzarella into little pieces over the top. Mix the last handful of Parmesan with the thyme leaves and breadcrumbs and sprinkle evenly over the top of the dish. Drizzle generously with good extra virgin olive oil – this will give you a lovely crunch topping.
Place in the preheated oven for 20–25 minutes or until piping hot and golden on top. Serve straight away, sprinkled with a little extra Parmesan. Best eaten with a nice salad – and you'll love it.
* 340 g macaroni
* 200 g bread , preferably stale, for making breadcrumbs
* 800 g super-ripe tomatoes
* 1 clove garlic , peeled
* 2 large handfuls fresh basil
* 55 g sun-dried tomatoes , chopped
* 2 anchovies
* sea salt
* freshly ground black pepper
* 3 handfuls Parmesan cheese , freshly grated
* 565 ml single cream
* 1 tablespoon red wine vinegar
* ½ nutmeg , grated
* 400 g cow's milk mozzarella , broken up
* 1 handful fresh thyme , leaves picked
* extra virgin olive oil
*
Ingredients:
I think this is the best macaroni cheese recipe ever (even though it's a bit naughty)! I've used sweet tomatoes in my recipe as they really complement the cheese, and instead of béchamel sauce I've used single cream as it's a lot lighter. I've also topped the dish off with cheesy breadcrumbs, which give it a wonderful crunch. I think you'll laugh when you see how easy it is to make. I put it together extremely quickly by using my Magimix food processor. Don't worry if you haven't got one – you can chop it all up by hand instead and then mix it in a bowl.
Preheat your oven to 200ºC/400ºF/gas 6. Get a pan of salted boiling water going and cook your macaroni according to the packet instructions. Meanwhile, break your bread up, place it in the food processor and whiz it up to form breadcrumbs. Set aside. Wash your tomatoes and place them in the food processor with the garlic, basil, sun-dried tomatoes, anchovies and a good pinch of salt and pepper. Whiz up for 30 seconds. Then add 2 handfuls of the Parmesan, the cream, vinegar and grated nutmeg. Whiz until smooth and season carefully to taste so it's really yummy!
By this time your macaroni will probably be cooked, so drain it in a colander, saving some of the cooking water. Place the pasta back into the pan and pour over every last bit of the cheesy sauce. You want it to be quite loose because you'll be surprised how quickly the sauce will disappear inside the macaroni and will look dry. So add a few spoonfuls of the reserved cooking water. Now you need to get yourself a baking dish about 8–10cm deep – this could be an earthenware dish or even a shallow ovenproof pan. Pour the pasta straight into your baking dish and break the mozzarella into little pieces over the top. Mix the last handful of Parmesan with the thyme leaves and breadcrumbs and sprinkle evenly over the top of the dish. Drizzle generously with good extra virgin olive oil – this will give you a lovely crunch topping.
Place in the preheated oven for 20–25 minutes or until piping hot and golden on top. Serve straight away, sprinkled with a little extra Parmesan. Best eaten with a nice salad – and you'll love it.
11 Ocak 2016 Pazartesi
Grilled steak ratatouille & saffron rice recipes
Ingredients:
* For the ratatouille
* 1 courgette
* 1 small aubergine
* 2 mixed-colour peppers
* 1 red onion
* 1 heaped teaspoon harissa
* 2 anchovy fillets
* 2-4 cloves of garlic
* 700 g passata
* 1 tablespoon balsamic vinegar
* ½ bunch fresh basil
* 2 tablespoons fat-free natural yoghurt
* For the rice
* 1 mug (300g) 10-minute wholegrain or basmati rice
* 1 good pinch saffron
* ½ lemon
* For the steak
* 2 x 250 g quality sirloin steaks , fat removed
* 1 teaspoon sweet paprika olive oil
* ½ bunch fresh flat-leaf parsley
* 1 heaped teaspoon Dijon mustard
* 1 tablespoon extra virgin olive oil
* ½ lemon
*
Ingredients:
Ingredients out • Kettle boiled • Griddle pan, high heat • Small lidded pan, medium heat • Shallow lidded casserole pan, medium heat
START COOKING
Halve the courgette lengthways, slice the aubergine 1cm thick and place both on the griddle pan, turning when charred • Put 1 mug of rice, 2 mugs of boiling water, the saffron, lemon half and a pinch of salt into the small pan, cover and cook until fluffy, stirring occasionally • Tear the seeds and stalks out of the peppers, then roughly chop with the peeled red onion and put into the casserole pan with the harissa, anchovies and 1 teaspoon of their oil • Squash in the unpeeled garlic through a garlic crusher and stir regularly
Remove the charred courgette and aubergine from the griddle pan, leaving it on the heat, and roughly chop them on a board • Add them to the casserole pan along with the passata and vinegar, and boil with the lid on • Rub the steaks with salt, the paprika and 1 teaspoon of olive oil and place on the hot griddle pan, turning every minute until cooked to your liking
On a board, finely slice the parsley stalks and roughly chop the leaves • Add the mustard and extra virgin olive oil, season with salt and pepper and squeeze over the lemon juice, then mix together and spread over the board • When the steaks are done, transfer them to the board, turn in the dressing, then slice • Tear the top leafy half of the basil into the ratatouille, season to taste, and serve with yoghurt and saffron rice
* For the ratatouille
* 1 courgette
* 1 small aubergine
* 2 mixed-colour peppers
* 1 red onion
* 1 heaped teaspoon harissa
* 2 anchovy fillets
* 2-4 cloves of garlic
* 700 g passata
* 1 tablespoon balsamic vinegar
* ½ bunch fresh basil
* 2 tablespoons fat-free natural yoghurt
* For the rice
* 1 mug (300g) 10-minute wholegrain or basmati rice
* 1 good pinch saffron
* ½ lemon
* For the steak
* 2 x 250 g quality sirloin steaks , fat removed
* 1 teaspoon sweet paprika olive oil
* ½ bunch fresh flat-leaf parsley
* 1 heaped teaspoon Dijon mustard
* 1 tablespoon extra virgin olive oil
* ½ lemon
*
Ingredients:
Ingredients out • Kettle boiled • Griddle pan, high heat • Small lidded pan, medium heat • Shallow lidded casserole pan, medium heat
START COOKING
Halve the courgette lengthways, slice the aubergine 1cm thick and place both on the griddle pan, turning when charred • Put 1 mug of rice, 2 mugs of boiling water, the saffron, lemon half and a pinch of salt into the small pan, cover and cook until fluffy, stirring occasionally • Tear the seeds and stalks out of the peppers, then roughly chop with the peeled red onion and put into the casserole pan with the harissa, anchovies and 1 teaspoon of their oil • Squash in the unpeeled garlic through a garlic crusher and stir regularly
Remove the charred courgette and aubergine from the griddle pan, leaving it on the heat, and roughly chop them on a board • Add them to the casserole pan along with the passata and vinegar, and boil with the lid on • Rub the steaks with salt, the paprika and 1 teaspoon of olive oil and place on the hot griddle pan, turning every minute until cooked to your liking
On a board, finely slice the parsley stalks and roughly chop the leaves • Add the mustard and extra virgin olive oil, season with salt and pepper and squeeze over the lemon juice, then mix together and spread over the board • When the steaks are done, transfer them to the board, turn in the dressing, then slice • Tear the top leafy half of the basil into the ratatouille, season to taste, and serve with yoghurt and saffron rice
The quickest tomato sauce recipes
Ingredients:
* olive oil
* 4 cloves garlic , peeled and finely sliced
* 1 bunch fresh basil , leaves picked and torn
* 3 x 400 g good-quality tinned plum tomatoes
* sea salt
* freshly ground black pepper
*
Ingredients:
Place a large non-stick frying pan on the heat and pour in 4 generous lugs of olive oil. Add the garlic, shake the pan around a bit and, once the garlic begins to colour lightly, add the basil and the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can.
Season the sauce with salt and pepper. As soon as it comes to the boil, remove the pan from the heat. Strain the sauce through a coarse sieve into a bowl, using your wooden spoon to push any larger bits of tomato through. Discard the basil and garlic that will be left in the sieve, but make sure you scrape any of the tomatoey goodness off the back of the sieve into the bowl.
Pour the sauce back into the pan, bring to the boil, then turn the heat down and simmer for 5 minutes to concentrate the flavours. It will be ready when it’s the perfect consistency for spreading on your pizza.
Store the sauce in a clean jar in the fridge – it’ll keep for a week or so. Also great to freeze in batches or even in an ice cube tray, so you can defrost exactly the amount you need. But to be honest, it’s so quick to make, you might as well make it on the day you need it.
* olive oil
* 4 cloves garlic , peeled and finely sliced
* 1 bunch fresh basil , leaves picked and torn
* 3 x 400 g good-quality tinned plum tomatoes
* sea salt
* freshly ground black pepper
*
Ingredients:
Place a large non-stick frying pan on the heat and pour in 4 generous lugs of olive oil. Add the garlic, shake the pan around a bit and, once the garlic begins to colour lightly, add the basil and the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can.
Season the sauce with salt and pepper. As soon as it comes to the boil, remove the pan from the heat. Strain the sauce through a coarse sieve into a bowl, using your wooden spoon to push any larger bits of tomato through. Discard the basil and garlic that will be left in the sieve, but make sure you scrape any of the tomatoey goodness off the back of the sieve into the bowl.
Pour the sauce back into the pan, bring to the boil, then turn the heat down and simmer for 5 minutes to concentrate the flavours. It will be ready when it’s the perfect consistency for spreading on your pizza.
Store the sauce in a clean jar in the fridge – it’ll keep for a week or so. Also great to freeze in batches or even in an ice cube tray, so you can defrost exactly the amount you need. But to be honest, it’s so quick to make, you might as well make it on the day you need it.
10 Ocak 2016 Pazar
Cedro lemon bruschetta recipes
Ingredients:
* ⅛ of a cedro lemon , (roughly 50g)
* 1 lemon
* 1 small bunch of fresh mint , leaves picked and finely chopped
* 50 g of rocket
* 1 fresh red chilli , finely sliced
* extra virgin olive oil
* 4 slices of sourdough bread
* 1 clove of garlic
* 4 ripe cherry tomatoes
* 1 x 125 g ball buffalo mozzarella
* sea salt
* freshly ground black pepper
*
Ingredients:
Very finely slice the cedro with a mandolin (use the guard!) and place in a large bowl along with the juice of the lemon. Add the mint, rocket and chilli, followed by a good lug of extra virgin olive oil and put to one side.
Place a griddle pan over a high heat and toast the soughdough for around 3 to 4 minutes, or until nicely bar-marked and golden, turning halfway. Using tongs, remove the toasted sourdough to a serving board, then halve the garlic clove and rub all over one side of the bread. Drizzle over a little extra virgin olive oil, halve the tomatoes and rub into the bread, then tear over the mozzarella.
Season the cedro salad to taste, then toss well to combine and pile onto the bruschetta. Serve right away.
* ⅛ of a cedro lemon , (roughly 50g)
* 1 lemon
* 1 small bunch of fresh mint , leaves picked and finely chopped
* 50 g of rocket
* 1 fresh red chilli , finely sliced
* extra virgin olive oil
* 4 slices of sourdough bread
* 1 clove of garlic
* 4 ripe cherry tomatoes
* 1 x 125 g ball buffalo mozzarella
* sea salt
* freshly ground black pepper
*
Ingredients:
Very finely slice the cedro with a mandolin (use the guard!) and place in a large bowl along with the juice of the lemon. Add the mint, rocket and chilli, followed by a good lug of extra virgin olive oil and put to one side.
Place a griddle pan over a high heat and toast the soughdough for around 3 to 4 minutes, or until nicely bar-marked and golden, turning halfway. Using tongs, remove the toasted sourdough to a serving board, then halve the garlic clove and rub all over one side of the bread. Drizzle over a little extra virgin olive oil, halve the tomatoes and rub into the bread, then tear over the mozzarella.
Season the cedro salad to taste, then toss well to combine and pile onto the bruschetta. Serve right away.
Creamy French dressing recipes
Ingredients:
* 5 tablespoons white wine vinegar
* 4 tablespoons walnut oil
* 115 ml crème fraîche
* 1 teaspoon Dijon mustard
* sea salt
* freshly ground black pepper
* 1 handful parsley leaves , chopped
* 8 tablespoons best-quality extra virgin olive oil
*
Ingredients:
Put all your ingredients into a jam jar. Shake, taste and season again if needed until your dressing is perfect. You may need to add a little more vinegar or oil to balance it.
* 5 tablespoons white wine vinegar
* 4 tablespoons walnut oil
* 115 ml crème fraîche
* 1 teaspoon Dijon mustard
* sea salt
* freshly ground black pepper
* 1 handful parsley leaves , chopped
* 8 tablespoons best-quality extra virgin olive oil
*
Ingredients:
Put all your ingredients into a jam jar. Shake, taste and season again if needed until your dressing is perfect. You may need to add a little more vinegar or oil to balance it.
9 Ocak 2016 Cumartesi
Scallops with pancetta and mint butter recipes
Ingredients:
* 100 g butter
* 1 small bunch mint , leaves picked
* sea salt
* freshly ground black pepper
* 1 lemon , zest of
* 8 fresh scallops , from sustainable sources, ask your fishmonger, removed from the shell and trimmed
* olive oil
* 4 rashers higher-welfare pancetta or thinly-sliced bacon
* 1 bunch asparagus
* 150 g frozen peas
* 1 small handful wild rocket leaves
* extra virgin olive oil
*
Ingredients:
Flavoured butter is a great way to liven up your veg, and it takes no time to make. Always buy the freshest scallops you can find and pat them dry before cooking them.
Give the butter a whiz in a food processor with the mint leaves, a pinch or two of salt and pepper and the zest of the lemon.
Lay a sheet of greaseproof paper (roughly A4 size) on your kitchen surface and dollop all of the flavoured butter in the middle of it. Roll the butter into a sausage shape and cut a good-sized amount off the end to use later. Twist the ends of the paper so it looks like a Christmas cracker. Then pop it in the fridge to use up that week or put it in the freezer and take slices off as and when you need it.
Place a griddle pan on a high heat and get a saucepan of salted water boiling at the same time. Once the griddle is hot, toss your scallops in a little olive oil and season them with salt and pepper. If there is roe on your scallops (orange stuff, also known as coral), prick it with a knife before putting the scallops in the pan, or it will burst. Grill the scallops on each side for a minute or so until they’re cooked through and golden on each side.
When you’ve turned the scallops once, add your pancetta or bacon to the griddle and cook until crisp and golden brown. Just before everything is ready to come out of the pan, put your pancetta or bacon on top of the scallops so the fat drips down and flavours them.
While that’s going, snap the woody ends off the asparagus stalks and throw them away, keeping the delicate tips. Drop these tips in the boiling water and cook for a minute before adding the frozen peas. Cook for a minute more, drain well and put in a bowl to flavour. Toss the cooked veg in some olive oil, a good squeeze of lemon, salt and pepper and a knob (roughly 20g) of the minty butter (save the rest for another day). Put a plate on top of the bowl to keep the vegetables warm.
Pile your wonderfully-flavoured vegetables onto two warmed plates and top with the pancetta or bacon, scallops and some rocket leaves. Finish by drizzling over a bit of extra virgin olive oil and serve with a nice wedge of lemon.
* 100 g butter
* 1 small bunch mint , leaves picked
* sea salt
* freshly ground black pepper
* 1 lemon , zest of
* 8 fresh scallops , from sustainable sources, ask your fishmonger, removed from the shell and trimmed
* olive oil
* 4 rashers higher-welfare pancetta or thinly-sliced bacon
* 1 bunch asparagus
* 150 g frozen peas
* 1 small handful wild rocket leaves
* extra virgin olive oil
*
Ingredients:
Flavoured butter is a great way to liven up your veg, and it takes no time to make. Always buy the freshest scallops you can find and pat them dry before cooking them.
Give the butter a whiz in a food processor with the mint leaves, a pinch or two of salt and pepper and the zest of the lemon.
Lay a sheet of greaseproof paper (roughly A4 size) on your kitchen surface and dollop all of the flavoured butter in the middle of it. Roll the butter into a sausage shape and cut a good-sized amount off the end to use later. Twist the ends of the paper so it looks like a Christmas cracker. Then pop it in the fridge to use up that week or put it in the freezer and take slices off as and when you need it.
Place a griddle pan on a high heat and get a saucepan of salted water boiling at the same time. Once the griddle is hot, toss your scallops in a little olive oil and season them with salt and pepper. If there is roe on your scallops (orange stuff, also known as coral), prick it with a knife before putting the scallops in the pan, or it will burst. Grill the scallops on each side for a minute or so until they’re cooked through and golden on each side.
When you’ve turned the scallops once, add your pancetta or bacon to the griddle and cook until crisp and golden brown. Just before everything is ready to come out of the pan, put your pancetta or bacon on top of the scallops so the fat drips down and flavours them.
While that’s going, snap the woody ends off the asparagus stalks and throw them away, keeping the delicate tips. Drop these tips in the boiling water and cook for a minute before adding the frozen peas. Cook for a minute more, drain well and put in a bowl to flavour. Toss the cooked veg in some olive oil, a good squeeze of lemon, salt and pepper and a knob (roughly 20g) of the minty butter (save the rest for another day). Put a plate on top of the bowl to keep the vegetables warm.
Pile your wonderfully-flavoured vegetables onto two warmed plates and top with the pancetta or bacon, scallops and some rocket leaves. Finish by drizzling over a bit of extra virgin olive oil and serve with a nice wedge of lemon.
Moqueca baiana recipes
Ingredients:
* 1 kg monkfish or cod fillets , deboned and portioned
* 1/2 lemon , juice of
* 1/2 onion , sliced
* 1 1/2 tomatoes , sliced
* 1/2 green pepper , sliced
* 1/2 yellow pepper , sliced
* 1/2 red pepper , sliced
* olive oil
* 1/2 bunch of coriander , chopped, plus extra to serve
* 160 ml coconut cream
* 1 tbsp paprika
* 500 g cooked rice , to serve
*
Ingredients:
Recipe by Almir Santos
Place the fish in a baking dish, season and squeeze over the lemon juice. Pop it in the fridge and marinate for about 10 minutes.
In a large frying pan, layer up the onion, tomatoes and peppers before finishing with the fish. Drizzle a little olive oil over everything and sprinkle on the coriander. Pop the lid on and cook over a medium heat for 15 minutes, until the veg is softened.
Pour in the coconut cream and a splash of water, but don't be tempted to stir it. Pop the lid back on and continue to cook for 5 minutes.
Sift in the paprika and cook, uncovered, for a further 15 minutes. Scatter over a little extra coriander and serve with rice on the side.
* 1 kg monkfish or cod fillets , deboned and portioned
* 1/2 lemon , juice of
* 1/2 onion , sliced
* 1 1/2 tomatoes , sliced
* 1/2 green pepper , sliced
* 1/2 yellow pepper , sliced
* 1/2 red pepper , sliced
* olive oil
* 1/2 bunch of coriander , chopped, plus extra to serve
* 160 ml coconut cream
* 1 tbsp paprika
* 500 g cooked rice , to serve
*
Ingredients:
Recipe by Almir Santos
Place the fish in a baking dish, season and squeeze over the lemon juice. Pop it in the fridge and marinate for about 10 minutes.
In a large frying pan, layer up the onion, tomatoes and peppers before finishing with the fish. Drizzle a little olive oil over everything and sprinkle on the coriander. Pop the lid on and cook over a medium heat for 15 minutes, until the veg is softened.
Pour in the coconut cream and a splash of water, but don't be tempted to stir it. Pop the lid back on and continue to cook for 5 minutes.
Sift in the paprika and cook, uncovered, for a further 15 minutes. Scatter over a little extra coriander and serve with rice on the side.
8 Ocak 2016 Cuma
Garlic, thyme and anchovy baked potatoes recipes
Ingredients:
* 2 cloves garlic , peeled and crushed
* 4 tablespoons butter , softened
* freshly ground black pepper
* sea salt
* 4 baking potatoes
* 4 anchovies , or 4 rashers of higher-welfare bacon if you're not an anchovy fan
* 1 handful fresh thyme sprigs
*
Ingredients:
Pound the garlic and butter in a pestle and mortar until smooth. Season the garlic butter well with lots of pepper but just a little salt as the anchovy or bacon will act as a seasoning too.
Cut each potato into 8 slices. Coat the slices of each potato with the butter mix then reassemble each potato on a piece of double-thick foil. Cut the anchovies or bacon into strips and put between the slices. Do the same with the thyme sprigs and carefully wrap up the potatoes.
Lay the wrapped spuds on the cooler coals at the sides of the barbie for 1–1½ hours, depending on their size, turning every now and then, until tender. If you’ve got a gas barbie, put the potatoes right at the back over a low heat and give them plenty of time to cook. You might even want to give them half an hour’s headstart in the oven first.
* 2 cloves garlic , peeled and crushed
* 4 tablespoons butter , softened
* freshly ground black pepper
* sea salt
* 4 baking potatoes
* 4 anchovies , or 4 rashers of higher-welfare bacon if you're not an anchovy fan
* 1 handful fresh thyme sprigs
*
Ingredients:
Pound the garlic and butter in a pestle and mortar until smooth. Season the garlic butter well with lots of pepper but just a little salt as the anchovy or bacon will act as a seasoning too.
Cut each potato into 8 slices. Coat the slices of each potato with the butter mix then reassemble each potato on a piece of double-thick foil. Cut the anchovies or bacon into strips and put between the slices. Do the same with the thyme sprigs and carefully wrap up the potatoes.
Lay the wrapped spuds on the cooler coals at the sides of the barbie for 1–1½ hours, depending on their size, turning every now and then, until tender. If you’ve got a gas barbie, put the potatoes right at the back over a low heat and give them plenty of time to cook. You might even want to give them half an hour’s headstart in the oven first.
Sweet tamales ‘n’ chocolate recipes
Ingredients:
* For the tamales
* 200 g fine cornmeal
* 1 heaped tablespoon plain flour
* 1 pinch sea salt
* ½ teaspoon baking powder
* 50 g golden caster sugar
* 50 g unsweetened desiccated coconut
* ½ pineapple , approximately 150g, peeled, core removed, halved and really finely diced
* 1 lime , zest and juice of
* For the chocolate sauce
* 200 ml single cream
* 100 g good-quality dark chocolate (70% cocoa solids) , broken into small pieces
* 1 tablespoon unsalted butter , cubed
* 1 pinch sea salt
*
Ingredients:
At a fantastic out-of-the-way Mexican restaurant called El Metate in Gallup, New Mexico, the very sweet owner, Rebecca, taught me how to make proper Mexican tamales. To see her teaching me how to make these, watch the video here LINK. Tamales can be sweet, like these, or savoury. They are basically filled Mexican dumplings – I think they’re brilliant. The cornhusks they’re wrapped in are used throughout Mexico. If you buy corn in season it often comes in husks, but the dried husks I’m using here work a treat. You can pick them up online or at Whole Foods Market stores. Otherwise, things like greaseproof or wax paper will also do the trick.
Soak your cornhusks in a bowl of warm water or, if you’re using greaseproof paper, cut yourself 16 pieces roughly 12x20cm. In a separate bowl, mix the cornmeal, flour, salt, baking powder, sugar, coconut and chopped pineapple. Add the lime zest and juice and pour in 200ml of water to bring everything together. Mix well, until you’ve got a thick spoonable paste.
Put a large pan of water on to boil – the pan needs to be big enough to fit a colander on top. Take a soaked cornhusk or piece of greaseproof paper and spoon a heaped tablespoon of your pineapple mixture into the middle of the husk or paper; if the husks are thin you might have to layer two on top of each other. Fold the sides in to cover the filling, then twist the ends and use string to tie them so they look like Christmas crackers.
Lay your prepared tamales in a large colander or steamer, making sure they’re all in one layer and not overlapping. Cover the top of the colander with tin foil and seal it nice and tightly. If you don’t have a colander large enough you can always steam the tamales in 2 batches. Pop the colander on top of your pan of boiling water and steam for about 20 to 25 minutes. About 5 minutes before they’re due to be ready, start making your chocolate sauce.
Gently bring the cream to the boil in a pan on a medium heat. As soon as it starts to boil, take the pan off the heat and stir in your chocolate pieces until they’re perfectly melted and combined. Add the cubes of butter and a pinch of salt and stir well until the butter is melted.
Open one of the tamales to check that it’s perfectly cooked – it should be solid and the wrapping should peel away from it easily. Take them off the heat and let them cool down slightly so they’re cool enough to handle but still warm and delicious. Lay them on a platter next to a jug of your warm chocolate sauce and let everyone get involved and unwrap their own.
* For the tamales
* 200 g fine cornmeal
* 1 heaped tablespoon plain flour
* 1 pinch sea salt
* ½ teaspoon baking powder
* 50 g golden caster sugar
* 50 g unsweetened desiccated coconut
* ½ pineapple , approximately 150g, peeled, core removed, halved and really finely diced
* 1 lime , zest and juice of
* For the chocolate sauce
* 200 ml single cream
* 100 g good-quality dark chocolate (70% cocoa solids) , broken into small pieces
* 1 tablespoon unsalted butter , cubed
* 1 pinch sea salt
*
Ingredients:
At a fantastic out-of-the-way Mexican restaurant called El Metate in Gallup, New Mexico, the very sweet owner, Rebecca, taught me how to make proper Mexican tamales. To see her teaching me how to make these, watch the video here LINK. Tamales can be sweet, like these, or savoury. They are basically filled Mexican dumplings – I think they’re brilliant. The cornhusks they’re wrapped in are used throughout Mexico. If you buy corn in season it often comes in husks, but the dried husks I’m using here work a treat. You can pick them up online or at Whole Foods Market stores. Otherwise, things like greaseproof or wax paper will also do the trick.
Soak your cornhusks in a bowl of warm water or, if you’re using greaseproof paper, cut yourself 16 pieces roughly 12x20cm. In a separate bowl, mix the cornmeal, flour, salt, baking powder, sugar, coconut and chopped pineapple. Add the lime zest and juice and pour in 200ml of water to bring everything together. Mix well, until you’ve got a thick spoonable paste.
Put a large pan of water on to boil – the pan needs to be big enough to fit a colander on top. Take a soaked cornhusk or piece of greaseproof paper and spoon a heaped tablespoon of your pineapple mixture into the middle of the husk or paper; if the husks are thin you might have to layer two on top of each other. Fold the sides in to cover the filling, then twist the ends and use string to tie them so they look like Christmas crackers.
Lay your prepared tamales in a large colander or steamer, making sure they’re all in one layer and not overlapping. Cover the top of the colander with tin foil and seal it nice and tightly. If you don’t have a colander large enough you can always steam the tamales in 2 batches. Pop the colander on top of your pan of boiling water and steam for about 20 to 25 minutes. About 5 minutes before they’re due to be ready, start making your chocolate sauce.
Gently bring the cream to the boil in a pan on a medium heat. As soon as it starts to boil, take the pan off the heat and stir in your chocolate pieces until they’re perfectly melted and combined. Add the cubes of butter and a pinch of salt and stir well until the butter is melted.
Open one of the tamales to check that it’s perfectly cooked – it should be solid and the wrapping should peel away from it easily. Take them off the heat and let them cool down slightly so they’re cool enough to handle but still warm and delicious. Lay them on a platter next to a jug of your warm chocolate sauce and let everyone get involved and unwrap their own.
7 Ocak 2016 Perşembe
Asian-inspired turkey salad recipes
Ingredients:
* 2 large handfuls of brown turkey meat
* 1 large handful of cashew nuts
* 1 handful of dried cranberries
* 2 teaspoons ground five-spice
* 1 bunch fresh mint , leaves picked
* 1 bunch fresh coriander , leaves picked
* 4 large handfuls of mixed salad leaves , such as chicory, rocket, spinach, watercress
* 1 tablespoon runny honey
* 1 fresh red chilli , deseeded and finely chopped
* For the dressing
* 1 clementine , juice of
* 1 lime , juice of
* 1 pomegranate , halved
* ½ red onion , peeled and coarsely grated
* extra virgin olive oil
* 1 tablespoon soy sauce
* 1 teaspoon sesame oil
* 1 thumb-sized piece of fresh ginger , peeled and coarsely grated
*
Ingredients:
This brilliant little salad is one for all of those people who say they only like white meat. I promise, if you like crispy duck - and most people I know do - then you’ll love this because, actually, I think this crispy turkey meat is even better!
The flavours are incredible and I guarantee this salad will smack everyone in the chops and wake them up after Christmas. The dressing will make quite a lot, but will keep for a few days and is also gorgeous over fish or other salads.
Shred the brown turkey meat into thin strips using your fingers and put it into a dry pan on a medium heat. Add the cashew nuts, dried cranberries and five-spice. Give it all a good stir, then let it toast away while you get on with your salad. Give the pan a shake every now and then to make sure nothing catches.
Add the mint and most of your coriander leaves to a bowl with your mixed salad leaves. Make your dressing in a separate bowl by mixing the juice from your clementine and lime. Squeeze the juice from one of your pomegranate halves through your hands to catch any seeds, then discard them. Stir in your grated onion. I tend to use 3 parts oil to 1 part acid when I’m making dressings, so look at what you’ve got in the bowl so far, then pour in 3 times as much extra virgin olive oil. Add the soy sauce and sesame oil. Squeeze in all the juice from your grated ginger, then throw away the pulp.
Give this lovely dressing a really good stir, and have a taste. If you want more salt, add a splash more soy. If you want more acid, add another squeeze of lime juice. Drizzle over enough dressing to coat the salad leaves, then use your hands to toss and dress them.
Add the honey to the pan with the turkey meat and stir through until coated. Turn the heat up to full whack for the last few seconds to really crisp up the meat mixture. At this point, make sure your guests are all at the table and ready to eat so you can serve the salad as soon as the hot meat hits the salad leaves. Toss half of your pan-fried ingredients through the salad leaves and transfer to a serving platter.
Spoon the remaining nuts, cranberries and crispy meat over the top of the salad and add another drizzle of dressing. Hold the remaining pomegranate half over the salad and knock it on the back with a spoon so the seeds pop onto the salad. Garnish with a nice sprinkling of fresh red chilli, any remaining coriander leaves and serve right away.
* 2 large handfuls of brown turkey meat
* 1 large handful of cashew nuts
* 1 handful of dried cranberries
* 2 teaspoons ground five-spice
* 1 bunch fresh mint , leaves picked
* 1 bunch fresh coriander , leaves picked
* 4 large handfuls of mixed salad leaves , such as chicory, rocket, spinach, watercress
* 1 tablespoon runny honey
* 1 fresh red chilli , deseeded and finely chopped
* For the dressing
* 1 clementine , juice of
* 1 lime , juice of
* 1 pomegranate , halved
* ½ red onion , peeled and coarsely grated
* extra virgin olive oil
* 1 tablespoon soy sauce
* 1 teaspoon sesame oil
* 1 thumb-sized piece of fresh ginger , peeled and coarsely grated
*
Ingredients:
This brilliant little salad is one for all of those people who say they only like white meat. I promise, if you like crispy duck - and most people I know do - then you’ll love this because, actually, I think this crispy turkey meat is even better!
The flavours are incredible and I guarantee this salad will smack everyone in the chops and wake them up after Christmas. The dressing will make quite a lot, but will keep for a few days and is also gorgeous over fish or other salads.
Shred the brown turkey meat into thin strips using your fingers and put it into a dry pan on a medium heat. Add the cashew nuts, dried cranberries and five-spice. Give it all a good stir, then let it toast away while you get on with your salad. Give the pan a shake every now and then to make sure nothing catches.
Add the mint and most of your coriander leaves to a bowl with your mixed salad leaves. Make your dressing in a separate bowl by mixing the juice from your clementine and lime. Squeeze the juice from one of your pomegranate halves through your hands to catch any seeds, then discard them. Stir in your grated onion. I tend to use 3 parts oil to 1 part acid when I’m making dressings, so look at what you’ve got in the bowl so far, then pour in 3 times as much extra virgin olive oil. Add the soy sauce and sesame oil. Squeeze in all the juice from your grated ginger, then throw away the pulp.
Give this lovely dressing a really good stir, and have a taste. If you want more salt, add a splash more soy. If you want more acid, add another squeeze of lime juice. Drizzle over enough dressing to coat the salad leaves, then use your hands to toss and dress them.
Add the honey to the pan with the turkey meat and stir through until coated. Turn the heat up to full whack for the last few seconds to really crisp up the meat mixture. At this point, make sure your guests are all at the table and ready to eat so you can serve the salad as soon as the hot meat hits the salad leaves. Toss half of your pan-fried ingredients through the salad leaves and transfer to a serving platter.
Spoon the remaining nuts, cranberries and crispy meat over the top of the salad and add another drizzle of dressing. Hold the remaining pomegranate half over the salad and knock it on the back with a spoon so the seeds pop onto the salad. Garnish with a nice sprinkling of fresh red chilli, any remaining coriander leaves and serve right away.
Delicate egg ribbons with bresaola, crispy fennel & spring leaves recipes
Ingredients:
* 1 bulb of fennel , herby tops removed
* 4 large free-range or organic eggs
* sea salt
* freshly ground black pepper
* olive oil
* 1 head of radicchio or treviso, or 2 red chicory , leaves washed, spun dry and torn
* 2 good handfuls of rocket and/or watercress , washed and spun dry
* 16 slices of bresaola
* extra virgin olive oil
* a handful of freshly grated Parmesan cheese , plus extra for serving
* juice of ½ a lemon
* optional:
* 1 teaspoon truffle oil (try it!)
*
Ingredients:
For this dish I wanted to do something a little unusual with eggs, so I decided to turn them into silky ribbons. You can make plain ones or flavour the egg mixture with chilli or chopped delicate herbs. I’ve suggested finishing the salad off with a few drips of truffle oil, which has a lovely mushroomy taste.
Although ‘fake’ truffle oil still tastes good, try to get the real thing – it’s expensive but should last you ages and you can use it in soups, in gratins, on roast potatoes, you name it.
Shave the fennel bulb with a speed peeler or a sharp knife. Put the shavings into iced or very cold water for about a minute – this gives you a lovely crispy texture but the downside is that you lose flavour, so be quick. As soon as the fennel starts to curl up, drain it in a colander, remove any ice cubes, spin it
really dry in a salad spinner and put to one side.
Whip up the eggs with a pinch of salt and pepper. Add a splash of water to the mixture as this will give you thin crêpe-like omelettes. Rub a little olive oil over the bottom of a 20cm non-stick frying pan and place it on the heat. Working quickly, pour in a little egg mixture and tilt the pan so it runs all round the bottom. In less than a minute your crêpe will be opaque and cooked through. Touch it lightly to test whether it’s done. If it is, hold the pan at an angle and start to peel it away with a spatula. Be gentle and don’t rush – if you mess the first one up, don’t worry, you’ll get the feel for it! When you’ve made your crêpes, stack them on a board and cover them with tinfoil to keep them warm.
Put the fennel and all the salad leaves into a bowl. Divide the bresaola between four plates and drizzle with a little extra virgin olive oil. Remove the tinfoil from the crêpes. Roll them up one at a time and slice them 1 to 2cm wide. Toss them gently with your fingers to unwind them. Add them to the bowl of fennel and salad leaves with the grated Parmesan. Dress with 6 tablespoons of extra virgin olive oil and the lemon juice. Season with salt and pepper and toss gently but thoroughly. Taste and balance with seasoning and a little extra lemon juice if need be. For a cool tweak, add a teaspoon of truffle oil. Sprinkle the reserved herby fennel tops over the salad. Place the salad bowl in the middle of the table with your plates of bresaola and let everyone help themselves. Lovely finished with an extra grating of Parmesan.
* 1 bulb of fennel , herby tops removed
* 4 large free-range or organic eggs
* sea salt
* freshly ground black pepper
* olive oil
* 1 head of radicchio or treviso, or 2 red chicory , leaves washed, spun dry and torn
* 2 good handfuls of rocket and/or watercress , washed and spun dry
* 16 slices of bresaola
* extra virgin olive oil
* a handful of freshly grated Parmesan cheese , plus extra for serving
* juice of ½ a lemon
* optional:
* 1 teaspoon truffle oil (try it!)
*
Ingredients:
For this dish I wanted to do something a little unusual with eggs, so I decided to turn them into silky ribbons. You can make plain ones or flavour the egg mixture with chilli or chopped delicate herbs. I’ve suggested finishing the salad off with a few drips of truffle oil, which has a lovely mushroomy taste.
Although ‘fake’ truffle oil still tastes good, try to get the real thing – it’s expensive but should last you ages and you can use it in soups, in gratins, on roast potatoes, you name it.
Shave the fennel bulb with a speed peeler or a sharp knife. Put the shavings into iced or very cold water for about a minute – this gives you a lovely crispy texture but the downside is that you lose flavour, so be quick. As soon as the fennel starts to curl up, drain it in a colander, remove any ice cubes, spin it
really dry in a salad spinner and put to one side.
Whip up the eggs with a pinch of salt and pepper. Add a splash of water to the mixture as this will give you thin crêpe-like omelettes. Rub a little olive oil over the bottom of a 20cm non-stick frying pan and place it on the heat. Working quickly, pour in a little egg mixture and tilt the pan so it runs all round the bottom. In less than a minute your crêpe will be opaque and cooked through. Touch it lightly to test whether it’s done. If it is, hold the pan at an angle and start to peel it away with a spatula. Be gentle and don’t rush – if you mess the first one up, don’t worry, you’ll get the feel for it! When you’ve made your crêpes, stack them on a board and cover them with tinfoil to keep them warm.
Put the fennel and all the salad leaves into a bowl. Divide the bresaola between four plates and drizzle with a little extra virgin olive oil. Remove the tinfoil from the crêpes. Roll them up one at a time and slice them 1 to 2cm wide. Toss them gently with your fingers to unwind them. Add them to the bowl of fennel and salad leaves with the grated Parmesan. Dress with 6 tablespoons of extra virgin olive oil and the lemon juice. Season with salt and pepper and toss gently but thoroughly. Taste and balance with seasoning and a little extra lemon juice if need be. For a cool tweak, add a teaspoon of truffle oil. Sprinkle the reserved herby fennel tops over the salad. Place the salad bowl in the middle of the table with your plates of bresaola and let everyone help themselves. Lovely finished with an extra grating of Parmesan.
6 Ocak 2016 Çarşamba
Charlotta Champagne cocktail recipes
Ingredients:
* 6 small brown sugar cubes
* angostura bitters
* 120 ml brandy
* 1 large orange , optional
* 750 ml Champagne or Prosecco
*
Ingredients:
Pop a sugar cube into each of the 6 old-fashioned Champagne glasses. Add a few drops of angostura bitters to each cube, then top with a splash of brandy. If you like, use a zester or speed peeler to peel thin strips of orange peel and add a couple to each glass. Top them up with Champagne or Prosecco and enjoy.
* 6 small brown sugar cubes
* angostura bitters
* 120 ml brandy
* 1 large orange , optional
* 750 ml Champagne or Prosecco
*
Ingredients:
Pop a sugar cube into each of the 6 old-fashioned Champagne glasses. Add a few drops of angostura bitters to each cube, then top with a splash of brandy. If you like, use a zester or speed peeler to peel thin strips of orange peel and add a couple to each glass. Top them up with Champagne or Prosecco and enjoy.
Bumble-O recipes
Ingredients:
* 1 red pepper , finely diced
* 1 red onion , finely diced
* 2 tsp rapeseed oil
* 100 g polenta
* 80 g sorghum flour , (See note)
* 40 g buckwheat flour
* 2 1/2 tsp gluten-free baking powder
* 1/2 tsp salt
* 1/2 tsp black onion seeds
* 45 g capers
* 2 large free-range eggs
* 150 ml whole milk
* 150 g corn oil
* green salad , to serve
* For the topping:
* 160 g onion marmalade , or sweet onion chutney
* 230 g mature cheddar cheese , grated
* 75 g blue cheese , grated
* 1 tsp dried basil
*
Ingredients:
Recipe by Honeybuns
1. Preheat the oven to 180C/gas 4. Place the red pepper and red onion in a baking tray, drizzle on the rapeseed oil, sprinkle with black pepper and roast for about 15 minutes, until the vegetables start to brown. Remove from the oven and allow to cool.
2. Grease and line a 30cm x 20cm baking tin with parchment paper. For the base, pop the polenta, flours, baking powder, salt, black onion seeds and capers in a mixing bowl and stir. In a separate bowl, beat the eggs, milk and corn oil. Make a well in the centre of the dry ingredients, pour in the wet ingredients and stir with a spatula until well combined.
3. Spread the cooled onion and pepper mixture over the prepared baking tin. Spoon the batter on top and carefully spread to the edges. Bake in the oven for 20 minutes, or until golden brown.
4. Remove the tin from the oven and turn the oven to 200C/gas 6. Let the bumble-o cool slightly then spoon the onion marmalade on and spread it to the edges. Sprinkle over the grated cheeses and dried basil and bake the bumble-o for another 10–15 minutes or until golden brown and bubbling. Serve with green salad leaves.
Note: Sorghum flour is available from health food shops and Asian grocers and online.
* 1 red pepper , finely diced
* 1 red onion , finely diced
* 2 tsp rapeseed oil
* 100 g polenta
* 80 g sorghum flour , (See note)
* 40 g buckwheat flour
* 2 1/2 tsp gluten-free baking powder
* 1/2 tsp salt
* 1/2 tsp black onion seeds
* 45 g capers
* 2 large free-range eggs
* 150 ml whole milk
* 150 g corn oil
* green salad , to serve
* For the topping:
* 160 g onion marmalade , or sweet onion chutney
* 230 g mature cheddar cheese , grated
* 75 g blue cheese , grated
* 1 tsp dried basil
*
Ingredients:
Recipe by Honeybuns
1. Preheat the oven to 180C/gas 4. Place the red pepper and red onion in a baking tray, drizzle on the rapeseed oil, sprinkle with black pepper and roast for about 15 minutes, until the vegetables start to brown. Remove from the oven and allow to cool.
2. Grease and line a 30cm x 20cm baking tin with parchment paper. For the base, pop the polenta, flours, baking powder, salt, black onion seeds and capers in a mixing bowl and stir. In a separate bowl, beat the eggs, milk and corn oil. Make a well in the centre of the dry ingredients, pour in the wet ingredients and stir with a spatula until well combined.
3. Spread the cooled onion and pepper mixture over the prepared baking tin. Spoon the batter on top and carefully spread to the edges. Bake in the oven for 20 minutes, or until golden brown.
4. Remove the tin from the oven and turn the oven to 200C/gas 6. Let the bumble-o cool slightly then spoon the onion marmalade on and spread it to the edges. Sprinkle over the grated cheeses and dried basil and bake the bumble-o for another 10–15 minutes or until golden brown and bubbling. Serve with green salad leaves.
Note: Sorghum flour is available from health food shops and Asian grocers and online.
5 Ocak 2016 Salı
Keralan veggie curry with poppadoms, rice & minty yoghurt recipes
Ingredients:
* For the curry
* ½ cauliflower
* 2 tablespoons rapeseed oil
* 1 heaped teaspoon black mustard seeds
* 1 heaped teaspoon fenugreek seeds
* 1 heaped teaspoon turmeric
* 1 small handful dried curry leaves
* 1 thumb-sized piece of ginger
* 2 cloves of garlic
* 6 spring onions
* 1 fresh red chilli
* 1 large bunch fresh coriander
* 2 ripe tomatoes
* 1 x 400 g tin of light coconut milk
* 1 x 400 g tin of chickpeas
* 1 x 227 g tin of pineapple chunks in juice
* 1 lemon
* For the rice
* 1 mug (300g) 10-minute wholegrain or basmati rice
* 10 cloves
* ½ lemon
* To serve
* 4 uncooked poppadoms
* ½ a bunch fresh mint
* 3 tablespoons fat-free natural yoghurt
* ½ lemon
*
Ingredients:
Ingredients out • Kettle boiled • Griddle pan, high heat • Medium lidded pan, medium heat • Large casserole pan, low heat • Food processor (bowl blade)
START COOKING
Remove the outer leaves from the cauliflower, then slice it 1cm thick and put it on the griddle pan, turning when lightly charred • Put 1 mug of rice and 2 mugs of boiling water into the medium pan with the cloves, lemon half and a pinch of salt, and put the lid on • Pour the oil into the casserole pan, then quickly stir in the mustard and fenugreek seeds, turmeric and curry leaves
Pulse the peeled ginger and garlic, trimmed spring onions, chilli and coriander stalks in the processor until fine, then stir into the casserole pan • Roughly chop and add the tomatoes • Pour in the coconut milk, add the drained chickpeas, then tip in the pineapple chunks and their juices • Add the griddled cauliflower, cover, turn the heat up to high and bring to the boil
Put the uncooked poppadoms into the microwave (800W) for a minute or two to puff up • Tear off the top leafy half of the mint and bash to a paste in a pestle and mortar • Stir in the yoghurt, add a good squeeze of lemon juice and season with salt and pepper • Squeeze the juice of the remaining lemon into the curry and season to taste • Tear over the coriander leaves and serve with the rice and poppadoms
To make this recipe vegan, simply leave out the yoghurt dip for the poppadoms. You could replace it with a quality mango chutney if you want.
* For the curry
* ½ cauliflower
* 2 tablespoons rapeseed oil
* 1 heaped teaspoon black mustard seeds
* 1 heaped teaspoon fenugreek seeds
* 1 heaped teaspoon turmeric
* 1 small handful dried curry leaves
* 1 thumb-sized piece of ginger
* 2 cloves of garlic
* 6 spring onions
* 1 fresh red chilli
* 1 large bunch fresh coriander
* 2 ripe tomatoes
* 1 x 400 g tin of light coconut milk
* 1 x 400 g tin of chickpeas
* 1 x 227 g tin of pineapple chunks in juice
* 1 lemon
* For the rice
* 1 mug (300g) 10-minute wholegrain or basmati rice
* 10 cloves
* ½ lemon
* To serve
* 4 uncooked poppadoms
* ½ a bunch fresh mint
* 3 tablespoons fat-free natural yoghurt
* ½ lemon
*
Ingredients:
Ingredients out • Kettle boiled • Griddle pan, high heat • Medium lidded pan, medium heat • Large casserole pan, low heat • Food processor (bowl blade)
START COOKING
Remove the outer leaves from the cauliflower, then slice it 1cm thick and put it on the griddle pan, turning when lightly charred • Put 1 mug of rice and 2 mugs of boiling water into the medium pan with the cloves, lemon half and a pinch of salt, and put the lid on • Pour the oil into the casserole pan, then quickly stir in the mustard and fenugreek seeds, turmeric and curry leaves
Pulse the peeled ginger and garlic, trimmed spring onions, chilli and coriander stalks in the processor until fine, then stir into the casserole pan • Roughly chop and add the tomatoes • Pour in the coconut milk, add the drained chickpeas, then tip in the pineapple chunks and their juices • Add the griddled cauliflower, cover, turn the heat up to high and bring to the boil
Put the uncooked poppadoms into the microwave (800W) for a minute or two to puff up • Tear off the top leafy half of the mint and bash to a paste in a pestle and mortar • Stir in the yoghurt, add a good squeeze of lemon juice and season with salt and pepper • Squeeze the juice of the remaining lemon into the curry and season to taste • Tear over the coriander leaves and serve with the rice and poppadoms
To make this recipe vegan, simply leave out the yoghurt dip for the poppadoms. You could replace it with a quality mango chutney if you want.
4 Ocak 2016 Pazartesi
Rainbow jam tarts recipes
Ingredients:
* For the sweet pastry:
* 250 g plain flour , plus extra for dusting
* 250 g icing sugar
* 125 g unsalted butter , softened
* a pinch of sea salt
* 1 large free-range egg
* 1 orange or lemon
* a splash of milk
* For the fillings:
* 30 heaped teaspoons of your favourite jams, curds, marmalades and jellies
*
Ingredients:
Jam tarts are definitely a part of my childhood. They are humble, cheap to make and such a pretty little treat. It’s funny how simple pastry with a blob of jam can turn into something so exciting, with chewy bits, bubbling bits, crunchy bits and jammy jelly bits. Even if you cheat a little, and buy ready-made pastry, just the ritual of filling these tarts with your favourite jams and then baking them can be really relaxing. The beauty of these for me is playing with the different jam or jelly flavours so you get a rainbow of colours. Just about every supermarket in Britain stocks a great selection of posh jams: strawberry, blackberry, blueberry, gooseberry, apricot, cranberry ... the sheer number of fillings available now makes these even more exciting than the ones I had as a kid.
Put the flour, sugar and butter into a food processor with a pinch of salt and pulse until you have a mixture that looks like breadcrumbs. Crack in the egg, grate in the zest from your orange or lemon and pulse again, adding a little splash of milk to bring everything together, if needed. Wrap the dough in clingfilm and pop it into the fridge to rest for 30 minutes.
Preheat the oven to 180°C/350°F/gas 4. Dust a clean surface and a rolling pin with flour and roll out the pastry so it’s 0.5cm thick. Get yourself a few 12-hole jam tart trays (or cook the tarts in batches) and a fluted pastry cutter just a little bigger than the holes of the tray (normally around 6cm). Cut out rounds of pastry and gently push them into the wells so they come up the sides. Any leftover pastry can be gently pushed back into a ball and rolled out to make a few more tarts. Put 1 heaped teaspoon of filling into each jam tart, interspersing and alternating the flavours of jams, curds or jellies.
Pop the trays on the middle shelf of the oven and cook for around 12 to 15 minutes, or until the pastry is golden and the filling is thick and bubbling. Remove from the oven, leave in the tray to firm slightly, then transfer to a wire rack and leave to cool for a few minutes before serving.
PS: I know this might sound a bit girly, but if you can track down a lovely old tart tin from an antique shop, then serve these straight out of the tin – it looks really good, as the old tins are really cute. See, I told you it was girly!
* For the sweet pastry:
* 250 g plain flour , plus extra for dusting
* 250 g icing sugar
* 125 g unsalted butter , softened
* a pinch of sea salt
* 1 large free-range egg
* 1 orange or lemon
* a splash of milk
* For the fillings:
* 30 heaped teaspoons of your favourite jams, curds, marmalades and jellies
*
Ingredients:
Jam tarts are definitely a part of my childhood. They are humble, cheap to make and such a pretty little treat. It’s funny how simple pastry with a blob of jam can turn into something so exciting, with chewy bits, bubbling bits, crunchy bits and jammy jelly bits. Even if you cheat a little, and buy ready-made pastry, just the ritual of filling these tarts with your favourite jams and then baking them can be really relaxing. The beauty of these for me is playing with the different jam or jelly flavours so you get a rainbow of colours. Just about every supermarket in Britain stocks a great selection of posh jams: strawberry, blackberry, blueberry, gooseberry, apricot, cranberry ... the sheer number of fillings available now makes these even more exciting than the ones I had as a kid.
Put the flour, sugar and butter into a food processor with a pinch of salt and pulse until you have a mixture that looks like breadcrumbs. Crack in the egg, grate in the zest from your orange or lemon and pulse again, adding a little splash of milk to bring everything together, if needed. Wrap the dough in clingfilm and pop it into the fridge to rest for 30 minutes.
Preheat the oven to 180°C/350°F/gas 4. Dust a clean surface and a rolling pin with flour and roll out the pastry so it’s 0.5cm thick. Get yourself a few 12-hole jam tart trays (or cook the tarts in batches) and a fluted pastry cutter just a little bigger than the holes of the tray (normally around 6cm). Cut out rounds of pastry and gently push them into the wells so they come up the sides. Any leftover pastry can be gently pushed back into a ball and rolled out to make a few more tarts. Put 1 heaped teaspoon of filling into each jam tart, interspersing and alternating the flavours of jams, curds or jellies.
Pop the trays on the middle shelf of the oven and cook for around 12 to 15 minutes, or until the pastry is golden and the filling is thick and bubbling. Remove from the oven, leave in the tray to firm slightly, then transfer to a wire rack and leave to cool for a few minutes before serving.
PS: I know this might sound a bit girly, but if you can track down a lovely old tart tin from an antique shop, then serve these straight out of the tin – it looks really good, as the old tins are really cute. See, I told you it was girly!
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