Ingredients:
* 500 g plain flour , plus extra for dusting
* 1 tbsp baking powder
* 125 ml groundnut oil , plus extra for frying
* 2 cloves of garlic , finely sliced
* 2 onions , finely chopped
* 1 tsp cumin
* 2 x 400g tins of kidney beans , drained
* 2 tbsp sour cream
* a splash of white wine vinegar
* 1–2 red chillies , deseeded and finely chopped, to serve
* 1 bunch of coriander , finely chopped to serve
* lime wedges , to serve
* Topping options
* 220 g chorizo , sliced and fried
* 150 g Cheddar cheese , coarsely grated
* 150 g Feta cheese , broken into chunks
* 2–4 avocados , sliced and dressed with lime juice
* 4–6 large free-range eggs , fried
* chilli sauce
*
Ingredients:
Baleadas are one of Honduras's most popular dishes and make brilliant party food. Just top the tortillas with your favourites – refried beans, fried eggs, chorizo, cheese, avocado… whatever you like!
Sift the flour, baking powder and 2 teaspoons of salt together in a bowl and make a well in the centre. Pour in the groundnut oil and about 200ml of warm water, or as much as you need to form a dough, mixing with a knife until it comes together. Tip the dough onto a floured work surface and knead for 4–5 minutes, until smooth and elastic, then return it to the bowl, cover with a tea towel and leave to prove for 1 hour.
Place a large non-stick frying pan over a low–medium heat and pour in a glug of the oil. Add the garlic, onions and cumin and sauté for about 10 minutes, until soft and sticky. Turn up the heat to medium, stir in the kidney beans, sour cream and vinegar, season well and simmer for about 5 minutes, until the beans have softened. Mash your refried beans for a coarse texture, or blitz them in a blender if you prefer them smooth. Return the beans to the pan and leave to one side for reheating later.
When your dough has risen, divide it into 12 even pieces and roll them into balls. Flatten out each one with your hand, then, on a floured surface, roll them out into a tortilla 2mm thick and about 18cm in diameter. Place a large non-stick frying pan over a medium heat and, once hot, dry-fry each tortilla for 1 minute on each side, until just coloured – you want them to stay soft enough to roll. Cover with warm tortillas with kitchen foil while you fry the rest.
When you're ready to serve, lay out your chosen toppings. Place the pan of bean mixture over a low–medium heat for 1–2 minutes, until warmed through, then spread a couple of spoonfuls over each tortilla. Scatter over the chilli and coriander, add your toppings and serve with lime wedges on the side, for squeezing over.
31 Mart 2016 Perşembe
Zingy fat-free dressing recipes
Ingredients:
* 500 g fat-free natural yoghurt
* sea salt
* freshly ground black pepper
* 2 teaspoons English mustard
* a small bunch of green and purple basil or coriander
* 1 clove of garlic , peeled
* ½ a fresh red chilli
* 2 tablespoons white wine or cider vinegar
* juice of ½ lemon
*
Ingredients:
Place all the ingredients into a food processor, including the basil or coriander stalks, and blitz for around 30 seconds, or until smooth. Taste and add a bit more vinegar, lemon juice or seasoning if needed. Use a few tablespoons to dress a beautiful garden salad and keep the rest in a clean jar in the fridge – it’ll keep happily for a couple of days.
* 500 g fat-free natural yoghurt
* sea salt
* freshly ground black pepper
* 2 teaspoons English mustard
* a small bunch of green and purple basil or coriander
* 1 clove of garlic , peeled
* ½ a fresh red chilli
* 2 tablespoons white wine or cider vinegar
* juice of ½ lemon
*
Ingredients:
Place all the ingredients into a food processor, including the basil or coriander stalks, and blitz for around 30 seconds, or until smooth. Taste and add a bit more vinegar, lemon juice or seasoning if needed. Use a few tablespoons to dress a beautiful garden salad and keep the rest in a clean jar in the fridge – it’ll keep happily for a couple of days.
30 Mart 2016 Çarşamba
Calzone recipes
Ingredients:
* 1 quickest tomato sauce
* 300 g spinach leaves , washed and spun dry
* 2 x 125 g good-quality mozzarella pieces , torn into pieces
*
Ingredients:
First, make your quickest tomato sauce to the pan and stir. Cook for a few minutes, then add the spinach (in batches if you need to) and stir again. Simmer away the liquid until you’re left with a thick, tasty mixture that’s not too moist (otherwise it will burst through the dough when you’re cooking the calzone).
Divide the mushroom and spinach mixture evenly between the four pizza bases and spread it out nicely. Top with pieces of mozzarella and season with salt and pepper. To make your calzone, carefully lift the far edge of the pizza dough and pull it over the top towards you – you basically need to fold it in half (imagine it looking like a big Cornish pasty!). Crimp the edges so none of the filling can spill out. Place the calzone side by side on a floured baking tray (use two if you need to), pizza stone or granite slab.
Cook for 10 to 15 minutes on the bottom of the preheated oven until the dough is puffed up and golden on top and the filling is hot.
* 1 quickest tomato sauce
* 300 g spinach leaves , washed and spun dry
* 2 x 125 g good-quality mozzarella pieces , torn into pieces
*
Ingredients:
First, make your quickest tomato sauce to the pan and stir. Cook for a few minutes, then add the spinach (in batches if you need to) and stir again. Simmer away the liquid until you’re left with a thick, tasty mixture that’s not too moist (otherwise it will burst through the dough when you’re cooking the calzone).
Divide the mushroom and spinach mixture evenly between the four pizza bases and spread it out nicely. Top with pieces of mozzarella and season with salt and pepper. To make your calzone, carefully lift the far edge of the pizza dough and pull it over the top towards you – you basically need to fold it in half (imagine it looking like a big Cornish pasty!). Crimp the edges so none of the filling can spill out. Place the calzone side by side on a floured baking tray (use two if you need to), pizza stone or granite slab.
Cook for 10 to 15 minutes on the bottom of the preheated oven until the dough is puffed up and golden on top and the filling is hot.
Autumn crumble cocktail recipes
Ingredients:
* 1 part Martini Bianco
* 1 dash apple juice
* ginger ale , to taste
* apple segments , to garnish
*
Ingredients:
Add the Martini Bianco and apple juice to a rocks glass with some cubed ice. Top with ginger ale and stir lightly. Garnish with a fanned apple segment.
* 1 part Martini Bianco
* 1 dash apple juice
* ginger ale , to taste
* apple segments , to garnish
*
Ingredients:
Add the Martini Bianco and apple juice to a rocks glass with some cubed ice. Top with ginger ale and stir lightly. Garnish with a fanned apple segment.
29 Mart 2016 Salı
Fruit smoothie recipes
Ingredients:
* 1 banana
* 2 ripe mangoes
* 400 ml light coconut milk
* 1 lime , zest and juice of
* 1 pinch cardamom seeds , pods and husks removed, seeds pounded
* 1 handful ice cubes
* a little lime zest
* freshly ground black pepper
*
Ingredients:
Really scrumptious and filling, fresh fruit smoothies are a great start to the day or a sweet treat.
Peel the banana and roughly chop it. Skin the mangoes, remove the stones and roughly chop the flesh. Put the fruit in a food processor or liquidizer and blend together with the rest of the ingredients. Make sure you blend the mixture really well, then pour the fruit smoothie into a tall, chilled glass. Sprinkle over a bit of lime zest and some freshly ground black pepper. Drink straight away.
* 1 banana
* 2 ripe mangoes
* 400 ml light coconut milk
* 1 lime , zest and juice of
* 1 pinch cardamom seeds , pods and husks removed, seeds pounded
* 1 handful ice cubes
* a little lime zest
* freshly ground black pepper
*
Ingredients:
Really scrumptious and filling, fresh fruit smoothies are a great start to the day or a sweet treat.
Peel the banana and roughly chop it. Skin the mangoes, remove the stones and roughly chop the flesh. Put the fruit in a food processor or liquidizer and blend together with the rest of the ingredients. Make sure you blend the mixture really well, then pour the fruit smoothie into a tall, chilled glass. Sprinkle over a bit of lime zest and some freshly ground black pepper. Drink straight away.
28 Mart 2016 Pazartesi
Griddle-pan waffles recipes
Ingredients:
* 2 free-range eggs
* 300 ml milk
* 225 g self-raising flour
* 2 teaspoons baking powder
* ¼ teaspoon salt
* 100 g unsalted butter , melted and cooled, plus about 1 tsp extra
*
Ingredients:
I’m a little in love with this. I was trying different ways of cooking waffles, and looked at a griddle pan and thought… Aha! You know
what, it works like a charm.
Crack the eggs into a bowl, add the milk and whisk to combine. Sift in the flour, baking powder and salt then whisk until fully combined. Add the cooled melted butter and gradually stir it through the mixture. It’s important not to stir the mixture any more after this or your waffles may be tough.
Place your griddle pan over a high heat, add the extra teaspoon of butter and as soon as it’s melted pour in the waffle batter and spread it around to fill the pan. You could also make smaller waffles, if you prefer – you’ll need to do 2 at a time.
Lower the heat to medium-low and cook the waffles for around 6 minutes, or until lightly golden on the bottom. Flip over and continue to cook for around 6 minutes, until golden and cooked through. (It can be tricky to flip a whole waffle, but be bold and go for it – if it breaks, don’t worry, you can rock the rustic look.)
Give the waffle an extra couple of minutes on each side to crisp up, then serve them with your toppings. I like mine with bacon, egg and maple syrup, but you can serve them with berries and yoghurt, or whatever you like.
* 2 free-range eggs
* 300 ml milk
* 225 g self-raising flour
* 2 teaspoons baking powder
* ¼ teaspoon salt
* 100 g unsalted butter , melted and cooled, plus about 1 tsp extra
*
Ingredients:
I’m a little in love with this. I was trying different ways of cooking waffles, and looked at a griddle pan and thought… Aha! You know
what, it works like a charm.
Crack the eggs into a bowl, add the milk and whisk to combine. Sift in the flour, baking powder and salt then whisk until fully combined. Add the cooled melted butter and gradually stir it through the mixture. It’s important not to stir the mixture any more after this or your waffles may be tough.
Place your griddle pan over a high heat, add the extra teaspoon of butter and as soon as it’s melted pour in the waffle batter and spread it around to fill the pan. You could also make smaller waffles, if you prefer – you’ll need to do 2 at a time.
Lower the heat to medium-low and cook the waffles for around 6 minutes, or until lightly golden on the bottom. Flip over and continue to cook for around 6 minutes, until golden and cooked through. (It can be tricky to flip a whole waffle, but be bold and go for it – if it breaks, don’t worry, you can rock the rustic look.)
Give the waffle an extra couple of minutes on each side to crisp up, then serve them with your toppings. I like mine with bacon, egg and maple syrup, but you can serve them with berries and yoghurt, or whatever you like.
Roasted pork chops with sage and champ recipes
Ingredients:
* 1 kg potatoes , peeled, halved
* 4 higher-welfare pork loin chops , skin and fat on
* olive oil
* 1 small bunch fresh sage , leaves picked
* 1 large bunch watercress
* 300 ml milk
* 2 bay leaves
* 1 sprig fresh parsley , chopped
* 4 spring onions , thinly sliced
* a little butter , melted, to serve
*
Ingredients:
Good champ is such a wonderful thing, you almost don’t need the chops!
Preheat the oven to 200ºC/400ºF/gas 6.
Boil the potatoes in salted water for 15 minutes, or until tender. Drain, return to the pan and cover.
Meanwhile, trim the strip of skin from each chop in 1 piece and set aside. Rub the chops with a little oil, then press a couple of sage leaves on to each side. Season well. Heat a wide ovenproof frying pan, add the strips of skin – skin-side down – and place a heavy pot on top to keep them flat. Fry for a couple of minutes until crisp, like crackling.
Push the crackling strips to the side of the pan and add the pork chops. Fry for 1 minute on each side. Transfer the pan to the oven (if the handle isn’t ovenproof, put the chops onto a baking tray). Cook for 10–15 minutes, depending on the thickness of the chops, or until cooked through. Meanwhile, chop half the watercress.
Heat the milk with the bay leaves until it boils, then add the chopped parsley, spring onions and the chopped watercress. Switch off the heat and leave the bay leaves to infuse in the milk for a few minutes, then fish out the bay leaves and discard. Add the warm potatoes to the milk and mash until smoothish. Season well with sea salt and freshly ground black pepper. Cover with a lid and keep warm.
Put a little butter on top of the champ and serve with the pork chops, crackling and remaining watercress.
* 1 kg potatoes , peeled, halved
* 4 higher-welfare pork loin chops , skin and fat on
* olive oil
* 1 small bunch fresh sage , leaves picked
* 1 large bunch watercress
* 300 ml milk
* 2 bay leaves
* 1 sprig fresh parsley , chopped
* 4 spring onions , thinly sliced
* a little butter , melted, to serve
*
Ingredients:
Good champ is such a wonderful thing, you almost don’t need the chops!
Preheat the oven to 200ºC/400ºF/gas 6.
Boil the potatoes in salted water for 15 minutes, or until tender. Drain, return to the pan and cover.
Meanwhile, trim the strip of skin from each chop in 1 piece and set aside. Rub the chops with a little oil, then press a couple of sage leaves on to each side. Season well. Heat a wide ovenproof frying pan, add the strips of skin – skin-side down – and place a heavy pot on top to keep them flat. Fry for a couple of minutes until crisp, like crackling.
Push the crackling strips to the side of the pan and add the pork chops. Fry for 1 minute on each side. Transfer the pan to the oven (if the handle isn’t ovenproof, put the chops onto a baking tray). Cook for 10–15 minutes, depending on the thickness of the chops, or until cooked through. Meanwhile, chop half the watercress.
Heat the milk with the bay leaves until it boils, then add the chopped parsley, spring onions and the chopped watercress. Switch off the heat and leave the bay leaves to infuse in the milk for a few minutes, then fish out the bay leaves and discard. Add the warm potatoes to the milk and mash until smoothish. Season well with sea salt and freshly ground black pepper. Cover with a lid and keep warm.
Put a little butter on top of the champ and serve with the pork chops, crackling and remaining watercress.
27 Mart 2016 Pazar
Gluten-free chocolate brownies recipes
Ingredients:
* 6 tbsp ground flaxseed
* 1 x 400g tin of aduki beans , drained and rinsed
* 75 ml sunflower oil
* 200 g light soft brown sugar
* 55 g cocoa powder
* 55 g ground almonds
* 1 tsp gluten-free baking poweder
* 1 tsp vanilla extract
* 100 g dark dairy-free chocolate
* For the coconut whip:
* 200 ml coconut cream
* 3 tbsp icing sugar
* 1/2 tsp vanilla extract
*
Ingredients:
Recipe by Pippa Kendrick.
The day before you make your brownies, place the carton of coconut cream in the fridge and leave for 24 hours to thicken up.
Preheat the oven to 180C/gas 4. Lightly grease a 23cm square brownie tin with sunflower oil and line with baking paper. In a bowl, combine the ground flaxseed with 9 tablespoons of water, stir well and leave to one side to thicken up. (The flaxseed will absorb all of the liquid, acting as a binder for the brownies.)
Place the beans in a food processor and blitz to a smooth paste. Add the flaxseed mixture, sunflower oil, sugar, cocoa, ground almonds, baking powder and vanilla extract, then pulse everything again until you have a rich and glossy batter.
Roughly chop the dark chocolate into small chunks, add to the mixture and pulse briefly just to incorporate the chocolate. Spoon the batter into the prepared brownie tin and bake for 55–60 minutes, covering the brownies loosely in tin foil halfway through cooking to stop them catching. Remove from the oven
and set aside to cool just a little.
In a bowl, whisk the chilled coconut cream, icing sugar and vanilla extract until thick and creamy. Slice the brownie into squares and serve with the coconut whip for drizzling.
Find more gluten-free recipes
* 6 tbsp ground flaxseed
* 1 x 400g tin of aduki beans , drained and rinsed
* 75 ml sunflower oil
* 200 g light soft brown sugar
* 55 g cocoa powder
* 55 g ground almonds
* 1 tsp gluten-free baking poweder
* 1 tsp vanilla extract
* 100 g dark dairy-free chocolate
* For the coconut whip:
* 200 ml coconut cream
* 3 tbsp icing sugar
* 1/2 tsp vanilla extract
*
Ingredients:
Recipe by Pippa Kendrick.
The day before you make your brownies, place the carton of coconut cream in the fridge and leave for 24 hours to thicken up.
Preheat the oven to 180C/gas 4. Lightly grease a 23cm square brownie tin with sunflower oil and line with baking paper. In a bowl, combine the ground flaxseed with 9 tablespoons of water, stir well and leave to one side to thicken up. (The flaxseed will absorb all of the liquid, acting as a binder for the brownies.)
Place the beans in a food processor and blitz to a smooth paste. Add the flaxseed mixture, sunflower oil, sugar, cocoa, ground almonds, baking powder and vanilla extract, then pulse everything again until you have a rich and glossy batter.
Roughly chop the dark chocolate into small chunks, add to the mixture and pulse briefly just to incorporate the chocolate. Spoon the batter into the prepared brownie tin and bake for 55–60 minutes, covering the brownies loosely in tin foil halfway through cooking to stop them catching. Remove from the oven
and set aside to cool just a little.
In a bowl, whisk the chilled coconut cream, icing sugar and vanilla extract until thick and creamy. Slice the brownie into squares and serve with the coconut whip for drizzling.
Find more gluten-free recipes
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
26 Mart 2016 Cumartesi
Tomato carpaccio recipes
Ingredients:
* 8 ripe heirloom tomatoes , sliced
* Extra-virgin olive oil
* 85 g raspberries
* 2 x 125 g burrata , or good quality mozzarella, torn
* A handful of small basil leaves
* Raspberry vinegar
*
Ingredients:
Recipe by Greg Marchand
1. Arrange the tomato slices on a plate. Season with salt, pepper and olive oil.
2. Douse the raspberries with a drizzle of raspberry vinegar and crush with a fork. Top the tomatoes with the torn burrata, drizzle over the raspberry dressing and scatter with basil to serve.
* 8 ripe heirloom tomatoes , sliced
* Extra-virgin olive oil
* 85 g raspberries
* 2 x 125 g burrata , or good quality mozzarella, torn
* A handful of small basil leaves
* Raspberry vinegar
*
Ingredients:
Recipe by Greg Marchand
1. Arrange the tomato slices on a plate. Season with salt, pepper and olive oil.
2. Douse the raspberries with a drizzle of raspberry vinegar and crush with a fork. Top the tomatoes with the torn burrata, drizzle over the raspberry dressing and scatter with basil to serve.
25 Mart 2016 Cuma
Pancetta hash with eggs and apple salad recipes
Ingredients:
* olive oil
* 6 slices higher-welfare pancetta , cut into wide strips
* 2 slices good-quality ham , torn into pieces
* 500 g potatoes , cubed
* 1 splash white wine vinegar
* 2 very fresh free-range eggs
* 1 large handful watercress
* 1 red apple , very finely sliced
* 1 squeeze lemon juice
*
Ingredients:
Quick and satisfying, this hash recipe with an apple and watercress salad is super easy to knock up
Heat a wide frying pan and add a splash of oil. Fry the pancetta, ham and potatoes together for 10–12 minutes, tossing occasionally until the potatoes are cooked, golden and crisp. Divide between 2 plates.
Meanwhile, bring a wide saucepan of water to the boil and add a splash of white wine vinegar. Poach 2 eggs gently in the water for a couple of minutes, until softly set. Remove and place one on each plate of ham and potatoes.
Toss the watercress and sliced apple together and dress with a pinch of salt and pepper, a squeeze of lemon juice and a splash of olive oil. Top the poached eggs with a little pile of salad and serve.
* olive oil
* 6 slices higher-welfare pancetta , cut into wide strips
* 2 slices good-quality ham , torn into pieces
* 500 g potatoes , cubed
* 1 splash white wine vinegar
* 2 very fresh free-range eggs
* 1 large handful watercress
* 1 red apple , very finely sliced
* 1 squeeze lemon juice
*
Ingredients:
Quick and satisfying, this hash recipe with an apple and watercress salad is super easy to knock up
Heat a wide frying pan and add a splash of oil. Fry the pancetta, ham and potatoes together for 10–12 minutes, tossing occasionally until the potatoes are cooked, golden and crisp. Divide between 2 plates.
Meanwhile, bring a wide saucepan of water to the boil and add a splash of white wine vinegar. Poach 2 eggs gently in the water for a couple of minutes, until softly set. Remove and place one on each plate of ham and potatoes.
Toss the watercress and sliced apple together and dress with a pinch of salt and pepper, a squeeze of lemon juice and a splash of olive oil. Top the poached eggs with a little pile of salad and serve.
Royal Charlotte lemon drizzle cake recipes
Ingredients:
* 250 g unsalted butter , plus extra for greasing, softened
* 250 g self-raising flour , plus extra for dusting
* 250 g golden caster sugar
* 4 large free-range eggs
* 1 teaspoon natural yellow food colouring
* 2 lemons
* semi-skimmed milk , optional
* 3 tablespoons quality lemon curd
* For the icing:
* 400 g icing sugar
* 150 g unsalted butter , at room temperature
* ½ a vanilla pod
* 200 g cream cheese
* For the drizzle topping:
* 100 g icing sugar
* 2 tablespoons quality lemon curd
* To serve:
* edible flowers , optional
*
Ingredients:
Preheat the oven to 180°C/350ºF/gas 4. Grease two 20cm springform cake tins with a little butter, line the bases with greaseproof paper, then dust lightly with flour.
Beat the butter and sugar together until very light and fluffy. Add the eggs one by one, making sure you beat each one in well before you add the next, then fold in the flour, food colouring and zest from 1 lemon. Add a splash of milk to loosen, if needed. Divide between the prepared cake tins, spreading it out well with a spatula, then place in the hot oven for 20 to 25 minutes, or until golden and an inserted skewer comes out clean. Allow to cool slightly, then carefully turn out onto a baking rack to cool completely.
Meanwhile, to make the icing, sift the icing sugar into a large bowl, add the butter and beat until pale and creamy. Halve the vanilla pod lengthways, scrape out the seeds and add them to the bowl. Add the cream cheese, finely grate in the zest of 1 lemon and add a squeeze of juice, then beat until just smooth – it's really important not to over-mix it.
Once cooled, use a thin, serrated knife to halve the sponges horizontally into rounds. Reserving the prettiest sponge for the top, spread 1 tablespoon of lemon curd onto one of the cooled sponges, then layer over one-third of the icing. Place it, icing-side up, onto a cake stand. Repeat with the remaining ingredients, then top with the final sponge.
To make the drizzle icing, sieve the icing sugar into a large bowl, then gradually whisk in 1 tablespoon lemon juice until it forms a good drizzling consistency, adding a squeeze more juice to loosen, if needed. Spread the icing onto the cake, dot over the lemon curd, then use a skewer to ripple it through. Scatter over a few edible flowers (if using), then serve. Enjoy!
Tips You can make the cake mixture into cupcakes if you'd perfer – simply divide it between two 12-hole muffin tins and bake for 20 minutes, or until an inserted skewer comes out clean. Decorate with the drizzle icing and serve.
* 250 g unsalted butter , plus extra for greasing, softened
* 250 g self-raising flour , plus extra for dusting
* 250 g golden caster sugar
* 4 large free-range eggs
* 1 teaspoon natural yellow food colouring
* 2 lemons
* semi-skimmed milk , optional
* 3 tablespoons quality lemon curd
* For the icing:
* 400 g icing sugar
* 150 g unsalted butter , at room temperature
* ½ a vanilla pod
* 200 g cream cheese
* For the drizzle topping:
* 100 g icing sugar
* 2 tablespoons quality lemon curd
* To serve:
* edible flowers , optional
*
Ingredients:
Preheat the oven to 180°C/350ºF/gas 4. Grease two 20cm springform cake tins with a little butter, line the bases with greaseproof paper, then dust lightly with flour.
Beat the butter and sugar together until very light and fluffy. Add the eggs one by one, making sure you beat each one in well before you add the next, then fold in the flour, food colouring and zest from 1 lemon. Add a splash of milk to loosen, if needed. Divide between the prepared cake tins, spreading it out well with a spatula, then place in the hot oven for 20 to 25 minutes, or until golden and an inserted skewer comes out clean. Allow to cool slightly, then carefully turn out onto a baking rack to cool completely.
Meanwhile, to make the icing, sift the icing sugar into a large bowl, add the butter and beat until pale and creamy. Halve the vanilla pod lengthways, scrape out the seeds and add them to the bowl. Add the cream cheese, finely grate in the zest of 1 lemon and add a squeeze of juice, then beat until just smooth – it's really important not to over-mix it.
Once cooled, use a thin, serrated knife to halve the sponges horizontally into rounds. Reserving the prettiest sponge for the top, spread 1 tablespoon of lemon curd onto one of the cooled sponges, then layer over one-third of the icing. Place it, icing-side up, onto a cake stand. Repeat with the remaining ingredients, then top with the final sponge.
To make the drizzle icing, sieve the icing sugar into a large bowl, then gradually whisk in 1 tablespoon lemon juice until it forms a good drizzling consistency, adding a squeeze more juice to loosen, if needed. Spread the icing onto the cake, dot over the lemon curd, then use a skewer to ripple it through. Scatter over a few edible flowers (if using), then serve. Enjoy!
Tips You can make the cake mixture into cupcakes if you'd perfer – simply divide it between two 12-hole muffin tins and bake for 20 minutes, or until an inserted skewer comes out clean. Decorate with the drizzle icing and serve.
24 Mart 2016 Perşembe
Strawberry Champagne recipes
Ingredients:
* 1 leaf fresh mint
* 3 large handfuls strawberries , preferably wild ones, hulled, washed and drained
* 1 bottle Prosecco or Champagne
*
Ingredients:
Place the mint leaf and the strawberries in a sieve. Push the strawberries through the sieve into a bowl, using the back of a spoon. (You’re not really after the pulp, just the juice.) Chill until you are ready to serve your drinks.
Divide the strawberry purée between six Champagne glasses, carefully fill with bubbly and enjoy!
* 1 leaf fresh mint
* 3 large handfuls strawberries , preferably wild ones, hulled, washed and drained
* 1 bottle Prosecco or Champagne
*
Ingredients:
Place the mint leaf and the strawberries in a sieve. Push the strawberries through the sieve into a bowl, using the back of a spoon. (You’re not really after the pulp, just the juice.) Chill until you are ready to serve your drinks.
Divide the strawberry purée between six Champagne glasses, carefully fill with bubbly and enjoy!
Scotch broth with winter root veg recipes
Ingredients:
* ½ quality shoulder of lamb , about 1kg, or 600g leftover roast lamb
* sea salt
* freshly ground white pepper
* 1 leek , trimmed, washed and roughly chopped
* 2 sticks celery , roughly chopped, leaves reserved
* 2 onions , peeled and finely sliced
* 2 carrots , peeled and roughly chopped
* olive oil
* 3 litres organic lamb stock
* 1 small swede , peeled and roughly chopped
* 1 large potato , peeled and roughly chopped
* 80 g pearl barley
* 1 small bunch fresh parsley , leaves picked
* 1 loaf fresh crusty bread , to serve
* 1 splash Scotch whisky , optional
*
Ingredients:
For this recipe, you will need ½ quality shoulder of lamb, about 1kg, or 600g leftover roast lamb.
This is brilliant and a quintessentially Scottish dish. Feel free to use different cuts of meat. I like it with leftover roast lamb, but it’s so good it’s almost worth roasting some especially for it. As in Italy, the recipes will vary depending on which area of the country you’re in, but, I can tell you, there’s nothing better than a hearty bowl of Scotch broth - so tuck in...
Preheat the oven to 170ºC/325ºF/gas mark 3.
If using the shoulder of lamb, rub it all over with salt and pepper, place on a baking tray and cover with tin foil. Cook in the oven for about 3 hours, until the meat is lovely and tender, and falls off the bone. Pull all the meat off, reserving the bone, and put to one side.
Put the leek, celery, onions and carrots into a large saucepan, add a splash of olive oil and sweat them on a low heat for about 20 minutes, until they are softened and starting to sweeten. Add the lamb stock and, if you have it, the lamb bone, too. Bring to the boil and simmer gently for 20 minutes.
Add the swede, potato and pearl barley, then simmer slowly for a further 50 minutes. You don’t want the heat too high - it should just be ticking along nicely.
Take the pot off the hob and whisk the broth quite hard to break down some of the potato and bind the soup together. Stir in the pieces of roast lamb and season well with salt and white pepper, tasting as you go to make sure you’ve got the seasoning right.
Serve sprinkled with parsley and celery leaves, and a good hunk of crusty bread on the side. If you want to be really authentic, why not add a little dram of whisky to each bowl?
* ½ quality shoulder of lamb , about 1kg, or 600g leftover roast lamb
* sea salt
* freshly ground white pepper
* 1 leek , trimmed, washed and roughly chopped
* 2 sticks celery , roughly chopped, leaves reserved
* 2 onions , peeled and finely sliced
* 2 carrots , peeled and roughly chopped
* olive oil
* 3 litres organic lamb stock
* 1 small swede , peeled and roughly chopped
* 1 large potato , peeled and roughly chopped
* 80 g pearl barley
* 1 small bunch fresh parsley , leaves picked
* 1 loaf fresh crusty bread , to serve
* 1 splash Scotch whisky , optional
*
Ingredients:
For this recipe, you will need ½ quality shoulder of lamb, about 1kg, or 600g leftover roast lamb.
This is brilliant and a quintessentially Scottish dish. Feel free to use different cuts of meat. I like it with leftover roast lamb, but it’s so good it’s almost worth roasting some especially for it. As in Italy, the recipes will vary depending on which area of the country you’re in, but, I can tell you, there’s nothing better than a hearty bowl of Scotch broth - so tuck in...
Preheat the oven to 170ºC/325ºF/gas mark 3.
If using the shoulder of lamb, rub it all over with salt and pepper, place on a baking tray and cover with tin foil. Cook in the oven for about 3 hours, until the meat is lovely and tender, and falls off the bone. Pull all the meat off, reserving the bone, and put to one side.
Put the leek, celery, onions and carrots into a large saucepan, add a splash of olive oil and sweat them on a low heat for about 20 minutes, until they are softened and starting to sweeten. Add the lamb stock and, if you have it, the lamb bone, too. Bring to the boil and simmer gently for 20 minutes.
Add the swede, potato and pearl barley, then simmer slowly for a further 50 minutes. You don’t want the heat too high - it should just be ticking along nicely.
Take the pot off the hob and whisk the broth quite hard to break down some of the potato and bind the soup together. Stir in the pieces of roast lamb and season well with salt and white pepper, tasting as you go to make sure you’ve got the seasoning right.
Serve sprinkled with parsley and celery leaves, and a good hunk of crusty bread on the side. If you want to be really authentic, why not add a little dram of whisky to each bowl?
23 Mart 2016 Çarşamba
Pork chops with prosciutto, apple and Stilton recipes
Ingredients:
* 12 slices quality prosciutto
* 4 higher-welfare pork chops , French trimmed and all fat removed
* 1 small red apple , cored and sliced
* 75 g Stilton cheese , crumbled
* 4 large rosemary sprigs , to skewer
*
Ingredients:
Wrapping the meat in prosciutto with apple and blue cheese really perks up the humble pork chop
Preheat the oven to 200ºC/400ºF/gas 6. Lay out 3 slices of the prosciutto so they overlap. Repeat with the rest of the prosciutto so you have 4 piles.
Put a frying pan over a high heat. Season the chops well with salt and pepper, then sear in the hot pan on both sides. Place a seared chop on top of each pile of prosciutto. Divide the sliced apple and Stilton between the prosciutto piles, on top of the pork.
Wrap the prosciutto around each of the pork, apple and Stilton parcels to hold it all in place. Secure each with a rosemary sprig. Place the prosciutto parcels on a baking tray and bake in the oven for 15 minutes, or until the pork is cooked through. Serve with mashed potato and greens and cooking juices from the parcels.
* 12 slices quality prosciutto
* 4 higher-welfare pork chops , French trimmed and all fat removed
* 1 small red apple , cored and sliced
* 75 g Stilton cheese , crumbled
* 4 large rosemary sprigs , to skewer
*
Ingredients:
Wrapping the meat in prosciutto with apple and blue cheese really perks up the humble pork chop
Preheat the oven to 200ºC/400ºF/gas 6. Lay out 3 slices of the prosciutto so they overlap. Repeat with the rest of the prosciutto so you have 4 piles.
Put a frying pan over a high heat. Season the chops well with salt and pepper, then sear in the hot pan on both sides. Place a seared chop on top of each pile of prosciutto. Divide the sliced apple and Stilton between the prosciutto piles, on top of the pork.
Wrap the prosciutto around each of the pork, apple and Stilton parcels to hold it all in place. Secure each with a rosemary sprig. Place the prosciutto parcels on a baking tray and bake in the oven for 15 minutes, or until the pork is cooked through. Serve with mashed potato and greens and cooking juices from the parcels.
22 Mart 2016 Salı
Summer tray-baked salmon recipes
Ingredients:
* sea salt
* freshly ground black pepper
* 700 g new potatoes
* 100 g runner beans
* 100 g green beans
* optional:
* a large handful of yellow French beans
* 100 g podded fresh peas
* 40 g unsalted butter
* olive oil
* 2 lemons
* ½ a bunch of fresh basil
* a handful of fresh fennel tops or dill
* 4 x 200 g salmon fillets , skin on, scaled and pin-boned
*
Ingredients:
1. Preheat the oven to 230ºC/450ºF/gas 8.
2. Half-fill a large saucepan with cold water and add a tiny pinch of salt.
3. Place on a high heat and bring to the boil. Meanwhile…
4.Give the new potatoes a good scrub with a scrubber, then on a chopping board cut any bigger ones in half, leaving the smaller ones whole.
5.Cut the tips from the runner beans until you cut into the stringy piece that runs the length of the bean.
6. Pull the stringy bit and peel it down the length of the beans on both sides of each one, then slice at an angle into 5cm pieces.
7. Trim the stalk-ends from the green and French beans, if using, but leave the wispy tips on, then slice the beans at an angle into 3cm pieces.
8. Once boiling, carefully lower the potatoes into the water with a slotted spoon, bring back to the boil, then cook for around 10 to 12 minutes (depending on the size of your potatoes), or until they’re nearly done.Meanwhile…
9. If your peas are still in their pods, pod them now.
10. When the time’s up on the potatoes, carefully add all the beans to the pan and cook for a further 4 minutes.
11. Drain the potatoes and beans over the sink into a colander and steam dry for a couple of minutes, then tip into a 25cm x 35cm roasting tray.
12. Scatter over the peas, dot over the butter and drizzle with 1 tablespoon of olive oil.
13. Use a microplane to finely grate the zest of both lemons onto a chopping board, then scatter into the tray.
14. Cut the lemons in half.
15. Squeeze the juice over the salmon and vegetables, using your fingers to catch any pips.
16. Season lightly with salt and pepper then, toss together while still warm so that the flavours are absorbed.
17. Pick the basil leaves, discarding the stalks, then roughly chop them with the fennel tops or dill.
18. Scatter half the herbs into the tray.
19. Carefully score the salmon fillets lightly on the skin side.
20. Rub each fillet with a little salt, pepper and olive oil, stuff the scores with the remaining herbs and place on top of the potatoes and beans, then wash your hands.
21. Bake in the hot oven for 10 to 15 minutes, depending on the exact size and thickness of your fillets, or until the salmon is cooked through and the vegetables are soft.
22. Divide between your plates using a fish slice, then drizzle with the cooking juices from the bottom of the tray and serve.
Tip: This is one of those great dishes that you can really make your own by using whatever vegetables are in season – it’s particularly nice with broad beans, asparagus or little halved cherry tomatoes. Delicious served with a dollop of yoghurt or garlic mayonnaise.
* sea salt
* freshly ground black pepper
* 700 g new potatoes
* 100 g runner beans
* 100 g green beans
* optional:
* a large handful of yellow French beans
* 100 g podded fresh peas
* 40 g unsalted butter
* olive oil
* 2 lemons
* ½ a bunch of fresh basil
* a handful of fresh fennel tops or dill
* 4 x 200 g salmon fillets , skin on, scaled and pin-boned
*
Ingredients:
1. Preheat the oven to 230ºC/450ºF/gas 8.
2. Half-fill a large saucepan with cold water and add a tiny pinch of salt.
3. Place on a high heat and bring to the boil. Meanwhile…
4.Give the new potatoes a good scrub with a scrubber, then on a chopping board cut any bigger ones in half, leaving the smaller ones whole.
5.Cut the tips from the runner beans until you cut into the stringy piece that runs the length of the bean.
6. Pull the stringy bit and peel it down the length of the beans on both sides of each one, then slice at an angle into 5cm pieces.
7. Trim the stalk-ends from the green and French beans, if using, but leave the wispy tips on, then slice the beans at an angle into 3cm pieces.
8. Once boiling, carefully lower the potatoes into the water with a slotted spoon, bring back to the boil, then cook for around 10 to 12 minutes (depending on the size of your potatoes), or until they’re nearly done.Meanwhile…
9. If your peas are still in their pods, pod them now.
10. When the time’s up on the potatoes, carefully add all the beans to the pan and cook for a further 4 minutes.
11. Drain the potatoes and beans over the sink into a colander and steam dry for a couple of minutes, then tip into a 25cm x 35cm roasting tray.
12. Scatter over the peas, dot over the butter and drizzle with 1 tablespoon of olive oil.
13. Use a microplane to finely grate the zest of both lemons onto a chopping board, then scatter into the tray.
14. Cut the lemons in half.
15. Squeeze the juice over the salmon and vegetables, using your fingers to catch any pips.
16. Season lightly with salt and pepper then, toss together while still warm so that the flavours are absorbed.
17. Pick the basil leaves, discarding the stalks, then roughly chop them with the fennel tops or dill.
18. Scatter half the herbs into the tray.
19. Carefully score the salmon fillets lightly on the skin side.
20. Rub each fillet with a little salt, pepper and olive oil, stuff the scores with the remaining herbs and place on top of the potatoes and beans, then wash your hands.
21. Bake in the hot oven for 10 to 15 minutes, depending on the exact size and thickness of your fillets, or until the salmon is cooked through and the vegetables are soft.
22. Divide between your plates using a fish slice, then drizzle with the cooking juices from the bottom of the tray and serve.
Tip: This is one of those great dishes that you can really make your own by using whatever vegetables are in season – it’s particularly nice with broad beans, asparagus or little halved cherry tomatoes. Delicious served with a dollop of yoghurt or garlic mayonnaise.
Dairy-free apple muffins recipes
Ingredients:
* 150 g dairy-free margarine , (suitable for baking)
* 125 g golden caster sugar
* 1 large free-range egg
* 100 g self-raising flour
* 1 teaspoon baking powder
* 1 teaspoon ground cinnamon
* 125 g ground almonds
* 100 g hazelnuts
* 1 eating apple
* 1 teaspoon vanilla extract
*
Ingredients:
Preheat the oven to 180ºC/350ºF/gas 4. Line a 12-hole muffin tray with paper cases.
Beat the margarine and sugar in a large bowl until pale and fluffy. Beat the egg in another bowl, then stir it into the margarine mixture. Sieve in the flour, baking powder and cinnamon, then fold through (don’t mix too much at this stage). Stir in the ground almonds.
Roughly chop the hazelnuts, then halve, core and chop the apple into rough 1cm chunks. Add the apple to the bowl along with half the hazelnuts and the vanilla extract, then stir briefly to combine.
Divide the mixture between the paper cases and sprinkle over the remaining hazelnuts. Place on the middle shelf of the hot oven for around 20 minutes, or until golden and an inserted skewer comes out clean. Leave to cool completely on a wire rack, then tuck in.
* 150 g dairy-free margarine , (suitable for baking)
* 125 g golden caster sugar
* 1 large free-range egg
* 100 g self-raising flour
* 1 teaspoon baking powder
* 1 teaspoon ground cinnamon
* 125 g ground almonds
* 100 g hazelnuts
* 1 eating apple
* 1 teaspoon vanilla extract
*
Ingredients:
Preheat the oven to 180ºC/350ºF/gas 4. Line a 12-hole muffin tray with paper cases.
Beat the margarine and sugar in a large bowl until pale and fluffy. Beat the egg in another bowl, then stir it into the margarine mixture. Sieve in the flour, baking powder and cinnamon, then fold through (don’t mix too much at this stage). Stir in the ground almonds.
Roughly chop the hazelnuts, then halve, core and chop the apple into rough 1cm chunks. Add the apple to the bowl along with half the hazelnuts and the vanilla extract, then stir briefly to combine.
Divide the mixture between the paper cases and sprinkle over the remaining hazelnuts. Place on the middle shelf of the hot oven for around 20 minutes, or until golden and an inserted skewer comes out clean. Leave to cool completely on a wire rack, then tuck in.
21 Mart 2016 Pazartesi
Fruit & nut topping for Christmas cake recipes
Ingredients:
* 50 g apricot jam
* 250 g glacé or dried fruits , whole or cut into large strips
* pecans
* walnuts
* almonds
* pine nuts
*
Ingredients:
Recipe by Georgina Hayden
Place the apricot jam in a small pan with a splash of water and simmer on a low heat, then remove from heat and leave to cool a little. Using a pastry brush, brush the top of the cake with jam and arrange your fruit on top, starting with the bigger pieces, dotting the smaller fruits and nuts in and around the gaps. Finish the cake by brushing everything with a final coat of the apricot glaze to give it a lovely gloss.
* 50 g apricot jam
* 250 g glacé or dried fruits , whole or cut into large strips
* pecans
* walnuts
* almonds
* pine nuts
*
Ingredients:
Recipe by Georgina Hayden
Place the apricot jam in a small pan with a splash of water and simmer on a low heat, then remove from heat and leave to cool a little. Using a pastry brush, brush the top of the cake with jam and arrange your fruit on top, starting with the bigger pieces, dotting the smaller fruits and nuts in and around the gaps. Finish the cake by brushing everything with a final coat of the apricot glaze to give it a lovely gloss.
20 Mart 2016 Pazar
Quick crispy chicken with tomatoes & asparagus recipes
Ingredients:
* 2 x 120 g free-range, skinless chicken breasts
* sea salt
* freshly ground black pepper
* 1 bunch of asparagus
* olive oil
* 4 rashers of higher-welfare pancetta
* 250 g cherry tomatoes , halved
* 5 black olives , destoned
* a couple of sprigs of fresh basil , leaves picked
* a small knob of butter
* a splash of white wine
*
Ingredients:
This is a really quick and simple meal that’s perfect for a midweek supper. I’ve used olives to add a bit of saltiness and extra flavour, but feel free to throw in whatever you’ve got in the cupboard that’ll do the same job – anchovies or sun-dried tomatoes would work well.
Place a large pan on a high heat. Lay your chicken breasts on a board and cut three incisions into each one like fingers, going all the way through the breast but leaving about 1cm joined at the top. Sprinkle with a pinch of salt and pepper. Snap the woody ends off of the asparagus spears. Add a splash of olive oil to the pan, followed by the chicken, pancetta and asparagus. Cook for 10 minutes, or until the chicken and asparagus are cooked through, turning halfway. Lift the pancetta on top of the chicken once golden and crispy.
Move the chicken, bacon or pancetta and asparagus to one side of the pan then throw in the tomatoes, olives, basil leaves and butter. Reduce to a low heat and add a splash of wine to help make a sauce. Leave to bubble away and thicken for a couple of minutes.
Use tongs to divide the chicken, bacon or pancetta, asparagus and most of the tomatoes between your plates. Squash the remaining tomatoes, mixing them with the lovely juices in the pan, then drizzle over the chicken before serving.
* 2 x 120 g free-range, skinless chicken breasts
* sea salt
* freshly ground black pepper
* 1 bunch of asparagus
* olive oil
* 4 rashers of higher-welfare pancetta
* 250 g cherry tomatoes , halved
* 5 black olives , destoned
* a couple of sprigs of fresh basil , leaves picked
* a small knob of butter
* a splash of white wine
*
Ingredients:
This is a really quick and simple meal that’s perfect for a midweek supper. I’ve used olives to add a bit of saltiness and extra flavour, but feel free to throw in whatever you’ve got in the cupboard that’ll do the same job – anchovies or sun-dried tomatoes would work well.
Place a large pan on a high heat. Lay your chicken breasts on a board and cut three incisions into each one like fingers, going all the way through the breast but leaving about 1cm joined at the top. Sprinkle with a pinch of salt and pepper. Snap the woody ends off of the asparagus spears. Add a splash of olive oil to the pan, followed by the chicken, pancetta and asparagus. Cook for 10 minutes, or until the chicken and asparagus are cooked through, turning halfway. Lift the pancetta on top of the chicken once golden and crispy.
Move the chicken, bacon or pancetta and asparagus to one side of the pan then throw in the tomatoes, olives, basil leaves and butter. Reduce to a low heat and add a splash of wine to help make a sauce. Leave to bubble away and thicken for a couple of minutes.
Use tongs to divide the chicken, bacon or pancetta, asparagus and most of the tomatoes between your plates. Squash the remaining tomatoes, mixing them with the lovely juices in the pan, then drizzle over the chicken before serving.
Raspberry and mascarpone tarts recipes
Ingredients:
* butter , for greasing
* 500 g sweet shortcrust pastry
* rice or dried beans
* 150 ml natural yoghurt
* 200 g mascarpone cheese
* 2 tablespoons icing sugar
* ½ orange , zest of
* 250 g raspberries
* 100 g good-quality dark chocolate (70% cocoa solids)
*
Ingredients:
A lovely, summery dessert.
Preheat your oven to 170°C/325°F/gas 3. Grease four 10cm loose-bottomed tart tins with a little butter. Divide the pastry into four. Roll out each quarter to the thickness of a £1 coin, then line the tins with the pastry. Chill for 20 minutes in the fridge. Cover each pastry case with greaseproof paper, fill with rice or dried beans, and bake blind in the preheated oven for 10 minutes.
Remove the cases from the oven, tip out the rice or beans and take out the lining. Place the cases back in the oven and bake for a further 5 minutes until golden brown. Take the cases out and let them cool down completely.
Whip the yoghurt, mascarpone, icing sugar and orange zest in a mixing bowl until light and shiny. Keep it in the fridge until the pastry cases are cool.
Divide the creamy mix between the cooled pastry cases and level with a spoon. Place the raspberries lightly on the cream – no need to push. Put the chocolate in a heatproof bowl over a pan of simmering water until it has completely melted.
Carefully remove the hot bowl and drizzle each tart with chocolate. Serve straight away or keep in the fridge for later.
Tip: Strawberries or blackberries on top of the tarts will be delicious too.
* butter , for greasing
* 500 g sweet shortcrust pastry
* rice or dried beans
* 150 ml natural yoghurt
* 200 g mascarpone cheese
* 2 tablespoons icing sugar
* ½ orange , zest of
* 250 g raspberries
* 100 g good-quality dark chocolate (70% cocoa solids)
*
Ingredients:
A lovely, summery dessert.
Preheat your oven to 170°C/325°F/gas 3. Grease four 10cm loose-bottomed tart tins with a little butter. Divide the pastry into four. Roll out each quarter to the thickness of a £1 coin, then line the tins with the pastry. Chill for 20 minutes in the fridge. Cover each pastry case with greaseproof paper, fill with rice or dried beans, and bake blind in the preheated oven for 10 minutes.
Remove the cases from the oven, tip out the rice or beans and take out the lining. Place the cases back in the oven and bake for a further 5 minutes until golden brown. Take the cases out and let them cool down completely.
Whip the yoghurt, mascarpone, icing sugar and orange zest in a mixing bowl until light and shiny. Keep it in the fridge until the pastry cases are cool.
Divide the creamy mix between the cooled pastry cases and level with a spoon. Place the raspberries lightly on the cream – no need to push. Put the chocolate in a heatproof bowl over a pan of simmering water until it has completely melted.
Carefully remove the hot bowl and drizzle each tart with chocolate. Serve straight away or keep in the fridge for later.
Tip: Strawberries or blackberries on top of the tarts will be delicious too.
19 Mart 2016 Cumartesi
Chargrilled whole squid with chilli and mint recipes
Ingredients:
* 4 medium-sized whole squid , from sustainable sources, ask your fishmonger, cleaned and prepared, wings left on
* 1 tablespoon fennel seeds
* sea salt
* freshly ground black pepper
* 2 lemons , zest and juice of
* extra virgin olive oil
* 2-3 red chillies , deseeded and sliced
* 1 handful of fresh mint , finely chopped
* 1 lemon , cut into wedges, to serve
*
Ingredients:
This is a wonderful dish. Usually people cut squid into rings - try my method as it looks great and is easy to cook, serve and eat!
Turn the first squid upside down so that its wings are flat on your chopping board.
Push in a large knife and leave it inside flat on its side. With a sharp knife, slice the squid as if you were going to chop it into rings. The knife that is lying inside the body of the squid will prevent you from cutting right through it. You end up with a concertina effect with the squid sliced, but still holding together. Repeat with the other three.
In a pestle and mortar, bash the fennel seeds into a light powder with a good pinch of salt and pepper. Sprinkle this all over the squid, making sure it gets into all the cuts you’ve made. Place immediately on the hottest part of the grill, and grill, turning every 30 seconds or so or every time it starts to char, until the squid firm up and turn from opaque to white inside. This shouldn’t take more than a few minutes.
Add the lemon juice to a bowl with 3 times as much extra virgin olive oil and whisk together. Stir in the lemon zest, chilli, mint and a pinch of salt and pepper. Drizzle this over the squid, then serve with lemon wedges on the side for squeezing over.
* 4 medium-sized whole squid , from sustainable sources, ask your fishmonger, cleaned and prepared, wings left on
* 1 tablespoon fennel seeds
* sea salt
* freshly ground black pepper
* 2 lemons , zest and juice of
* extra virgin olive oil
* 2-3 red chillies , deseeded and sliced
* 1 handful of fresh mint , finely chopped
* 1 lemon , cut into wedges, to serve
*
Ingredients:
This is a wonderful dish. Usually people cut squid into rings - try my method as it looks great and is easy to cook, serve and eat!
Turn the first squid upside down so that its wings are flat on your chopping board.
Push in a large knife and leave it inside flat on its side. With a sharp knife, slice the squid as if you were going to chop it into rings. The knife that is lying inside the body of the squid will prevent you from cutting right through it. You end up with a concertina effect with the squid sliced, but still holding together. Repeat with the other three.
In a pestle and mortar, bash the fennel seeds into a light powder with a good pinch of salt and pepper. Sprinkle this all over the squid, making sure it gets into all the cuts you’ve made. Place immediately on the hottest part of the grill, and grill, turning every 30 seconds or so or every time it starts to char, until the squid firm up and turn from opaque to white inside. This shouldn’t take more than a few minutes.
Add the lemon juice to a bowl with 3 times as much extra virgin olive oil and whisk together. Stir in the lemon zest, chilli, mint and a pinch of salt and pepper. Drizzle this over the squid, then serve with lemon wedges on the side for squeezing over.
Veggie chilli with crunchy tortilla & avocado salad recipes
Ingredients:
* For the chilli and rice
* 1 dried smoked chipotle or ancho chilli
* ½ fresh red chilli
* 1 red onion
* 1 teaspoon sweet smoked paprika
* ½ teaspoon cumin seeds
* 1-2 garlic cloves
* 1 big bunch fresh coriander
* olive oil
* 2 mixed-colour peppers
* 1 x 400 g tin of chickpeas
* 1 x 400 g tin of black beans
* 700 g passata
* 1x 250 g pack of cooked mixed long grain & wild rice
* For the salad
* 4 small corn tortilla wraps
* 2 ripe avocados
* 3 heaped tablespoons fat-free natural yoghurt , plus extra to serve
* 2 limes
* 1 romaine lettuce
* ½ cucumber
* 1 fresh red chilli
* 1 handful ripe cherry tomatoes
*
Ingredients:
Ingredients out • Oven at 200°C/400°F/gas 6 • Food processor (bowl blade) • Lidded casserole pan, high heat • Stick blender
START COOKING
Put the chillies, peeled and halved red onion, paprika and cumin seeds into the processor, squash in the unpeeled garlic through a garlic crusher, then add the coriander stalks (reserving the leaves) and 2 tablespoons of oil, and whiz until fine • Tip into the pan, then add the deseeded and roughly chopped peppers, drained chickpeas and black beans, a pinch of salt and pepper and the passata, stir well and put the lid on • Fold the tortillas in half, slice into 0.5cm strips, sprinkle on to a baking tray and pop in the oven until golden and crisp
Put most of the coriander leaves, a pinch of salt and pepper, half a peeled avocado, the yoghurt and the juice from 2 limes into a jug and whiz with a stick blender until silky • Check and adjust the seasoning of the chilli, leave the lid off • Remove the tortillas from the oven into a bowl, cut the lettuce into chunky wedges and add to the bowl • Scoop and dot over curls of avocado • Peel the cucumber into ribbons and finely slice half a chilli, then scatter both over the top
Make a well in the middle of the chilli and tip in the rice, then pop the lid on for the last few minutes to warm the rice through • Pour the dressing over the salad, pick over the remaining coriander leaves, finely slice the remaining chilli and sprinkle over the top along with the halved cherry tomatoes, then toss everything together • Serve with dollops of yoghurt
* For the chilli and rice
* 1 dried smoked chipotle or ancho chilli
* ½ fresh red chilli
* 1 red onion
* 1 teaspoon sweet smoked paprika
* ½ teaspoon cumin seeds
* 1-2 garlic cloves
* 1 big bunch fresh coriander
* olive oil
* 2 mixed-colour peppers
* 1 x 400 g tin of chickpeas
* 1 x 400 g tin of black beans
* 700 g passata
* 1x 250 g pack of cooked mixed long grain & wild rice
* For the salad
* 4 small corn tortilla wraps
* 2 ripe avocados
* 3 heaped tablespoons fat-free natural yoghurt , plus extra to serve
* 2 limes
* 1 romaine lettuce
* ½ cucumber
* 1 fresh red chilli
* 1 handful ripe cherry tomatoes
*
Ingredients:
Ingredients out • Oven at 200°C/400°F/gas 6 • Food processor (bowl blade) • Lidded casserole pan, high heat • Stick blender
START COOKING
Put the chillies, peeled and halved red onion, paprika and cumin seeds into the processor, squash in the unpeeled garlic through a garlic crusher, then add the coriander stalks (reserving the leaves) and 2 tablespoons of oil, and whiz until fine • Tip into the pan, then add the deseeded and roughly chopped peppers, drained chickpeas and black beans, a pinch of salt and pepper and the passata, stir well and put the lid on • Fold the tortillas in half, slice into 0.5cm strips, sprinkle on to a baking tray and pop in the oven until golden and crisp
Put most of the coriander leaves, a pinch of salt and pepper, half a peeled avocado, the yoghurt and the juice from 2 limes into a jug and whiz with a stick blender until silky • Check and adjust the seasoning of the chilli, leave the lid off • Remove the tortillas from the oven into a bowl, cut the lettuce into chunky wedges and add to the bowl • Scoop and dot over curls of avocado • Peel the cucumber into ribbons and finely slice half a chilli, then scatter both over the top
Make a well in the middle of the chilli and tip in the rice, then pop the lid on for the last few minutes to warm the rice through • Pour the dressing over the salad, pick over the remaining coriander leaves, finely slice the remaining chilli and sprinkle over the top along with the halved cherry tomatoes, then toss everything together • Serve with dollops of yoghurt
18 Mart 2016 Cuma
Vegan mac ‘n’ cheese recipes
Ingredients:
* 350 g dried macaroni
* sea salt
* freshly ground black pepper
* 1 onion
* 1 litre unsweetened organic soya milk
* 100 g dairy-free margarine
* 85 g plain flour
* 1 heaped teaspoon English mustard
* 1½ tablespoons nutritional yeast flakes
* 50 g vegan cheese , optional (available from specialist stores)
* 5 cloves of garlic
* ½ a bunch of fresh thyme
* olive oil
* 40 g fresh breadcrumbs
*
Ingredients:
Preheat the oven to 180ºC/350ºF/gas 4. Cook the macaroni according to the packet instructions in a large pan of salted boiling water.
Meanwhile, peel and halve the onion, then place in a small pan over a medium heat with the milk. Slowly bring to the boil, then remove from the heat. Pick out and discard the onion, then set aside. Melt the margarine in another pan over a medium heat, then add the flour, stirring continuously until it forms a paste – this is the roux. Gradually add the warm milk a little at a time, whisking continuously until smooth. Bring to the boil, then simmer for around 10 minutes, or until thickened. Stir in the mustard and nutritional yeast flakes, grate and stir in the vegan cheese (if using), then season to taste with salt and pepper.
Drain and add the macaroni to the sauce, then toss to coat. Transfer the mixture to an ovenproof baking dish (roughly 20cm x 30cm), then set aside.
Peel and finely slice the garlic, then pick the thyme leaves, discarding the stalks. Add to a medium pan over a medium heat with a splash of oil. Cook for 2 to 3 minutes, or until golden, then transfer to a food processor with the breadcrumbs and a splash of oil. Blitz until combined and roughly chopped, then sprinkle over the pasta. Place the dish in the hot oven for 20 to 25 minutes, or until golden and bubbling. Leave to stand for around 5 minutes, then serve with seasonal greens.
* 350 g dried macaroni
* sea salt
* freshly ground black pepper
* 1 onion
* 1 litre unsweetened organic soya milk
* 100 g dairy-free margarine
* 85 g plain flour
* 1 heaped teaspoon English mustard
* 1½ tablespoons nutritional yeast flakes
* 50 g vegan cheese , optional (available from specialist stores)
* 5 cloves of garlic
* ½ a bunch of fresh thyme
* olive oil
* 40 g fresh breadcrumbs
*
Ingredients:
Preheat the oven to 180ºC/350ºF/gas 4. Cook the macaroni according to the packet instructions in a large pan of salted boiling water.
Meanwhile, peel and halve the onion, then place in a small pan over a medium heat with the milk. Slowly bring to the boil, then remove from the heat. Pick out and discard the onion, then set aside. Melt the margarine in another pan over a medium heat, then add the flour, stirring continuously until it forms a paste – this is the roux. Gradually add the warm milk a little at a time, whisking continuously until smooth. Bring to the boil, then simmer for around 10 minutes, or until thickened. Stir in the mustard and nutritional yeast flakes, grate and stir in the vegan cheese (if using), then season to taste with salt and pepper.
Drain and add the macaroni to the sauce, then toss to coat. Transfer the mixture to an ovenproof baking dish (roughly 20cm x 30cm), then set aside.
Peel and finely slice the garlic, then pick the thyme leaves, discarding the stalks. Add to a medium pan over a medium heat with a splash of oil. Cook for 2 to 3 minutes, or until golden, then transfer to a food processor with the breadcrumbs and a splash of oil. Blitz until combined and roughly chopped, then sprinkle over the pasta. Place the dish in the hot oven for 20 to 25 minutes, or until golden and bubbling. Leave to stand for around 5 minutes, then serve with seasonal greens.
17 Mart 2016 Perşembe
Boxing Day bubble and squeak recipes
Ingredients:
* olive oil
* 800 g leftover veg , about half potatoes, then brussels sprouts, carrots, turnip
* 4 higher-welfare chipolatas
* 4 vine tomatoes , halved
* 8 rashers higher-welfare smoked streaky bacon , most of the fat trimmed off
* 4 large field mushrooms , trimmed
* sea salt
* freshly ground black pepper
* 4 large free-range eggs
*
Ingredients:
For this recipe, you will need 133g leftover carrots, 133g leftover brussels sprouts, 133g leftover turnips and 400g leftover potatoes.
Christmas leftovers are brilliant in this British classic. The great thing about this is that it’s the same amount of calories as a large blueberry muffin, and it’s much more nutritious because it’s got a bit of everything. If you don’t have enough potatoes, just boil some up. Out of boring, uninspiring leftovers comes something that will make everyone happy.
Preheat your grill to high. Heat a medium non-stick ovenproof pan over a medium heat and pour in a lug of olive oil. Once hot put the leftover veg in the pan and start mashing them together. Cook for 15 to 20 minutes, and keep mashing them over the course of the cooking time so they break down and get nice and crisp on the bottom.
Meanwhile, put the chipolatas and tomatoes on a tray and drizzle lightly with olive oil, then put them in under the grill. Let them cook for about 4 minutes or so then get the tray out, turn your chipolatas over and add the mushrooms, face up before drizzling with a little olive oil and seasoning with salt and pepper. Lay the bacon in and around everything and pop the tray back in the oven to grill for another 7 to 8 minutes.
When that tray of extras is just about perfect, turn your oven to 180ºC/350ºF/gas 4 and pop them down at the bottom of the oven to keep warm, then give the bubble and squeak one final pat down and use the back of a spoon to make four dents, evenly spaced around the pan. Crack the eggs right into these little divets – it looks fantastic, isn’t predictable and saves on washing up. Season with a tiny bit of salt and pepper and put in the oven for about 8 minutes, or until the eggs are cooked to your liking. To serve, pop the tray of bubble and eggs in the middle of the table with the tray of extras.
* olive oil
* 800 g leftover veg , about half potatoes, then brussels sprouts, carrots, turnip
* 4 higher-welfare chipolatas
* 4 vine tomatoes , halved
* 8 rashers higher-welfare smoked streaky bacon , most of the fat trimmed off
* 4 large field mushrooms , trimmed
* sea salt
* freshly ground black pepper
* 4 large free-range eggs
*
Ingredients:
For this recipe, you will need 133g leftover carrots, 133g leftover brussels sprouts, 133g leftover turnips and 400g leftover potatoes.
Christmas leftovers are brilliant in this British classic. The great thing about this is that it’s the same amount of calories as a large blueberry muffin, and it’s much more nutritious because it’s got a bit of everything. If you don’t have enough potatoes, just boil some up. Out of boring, uninspiring leftovers comes something that will make everyone happy.
Preheat your grill to high. Heat a medium non-stick ovenproof pan over a medium heat and pour in a lug of olive oil. Once hot put the leftover veg in the pan and start mashing them together. Cook for 15 to 20 minutes, and keep mashing them over the course of the cooking time so they break down and get nice and crisp on the bottom.
Meanwhile, put the chipolatas and tomatoes on a tray and drizzle lightly with olive oil, then put them in under the grill. Let them cook for about 4 minutes or so then get the tray out, turn your chipolatas over and add the mushrooms, face up before drizzling with a little olive oil and seasoning with salt and pepper. Lay the bacon in and around everything and pop the tray back in the oven to grill for another 7 to 8 minutes.
When that tray of extras is just about perfect, turn your oven to 180ºC/350ºF/gas 4 and pop them down at the bottom of the oven to keep warm, then give the bubble and squeak one final pat down and use the back of a spoon to make four dents, evenly spaced around the pan. Crack the eggs right into these little divets – it looks fantastic, isn’t predictable and saves on washing up. Season with a tiny bit of salt and pepper and put in the oven for about 8 minutes, or until the eggs are cooked to your liking. To serve, pop the tray of bubble and eggs in the middle of the table with the tray of extras.
Gluten-free chicken pie recipes
Ingredients:
* 4 large chicken legs, bone in , (about 1kg total weight)
* 3 large leeks , dark green tops cut off and reserved, the rest sliced into 1cm rounds
* 1/4 teaspoon peppercorns
* 1 bay leaf
* 2 tablespoons olive oil
* 2 sprigs of thyme , leaves picked
* 90 g cooked ham , shredded
* 200 ml crème fraîche , reserving 2 tbsp for the pastry
* 4 teaspoons gluten-free cornflour
* For the pastry:
* 400 g gluten-free plain flour , plus extra for dusting
* 1 teaspoon gluten-free xanthan gum
* 1 teaspoon salt
* 50 g mature cheddar , grated
* 200 g butter , chilled and cut into cubes
* 1 large free range egg
* 2 tablespoons gluten-free wholegrain mustard
* 2 tablespoons crème fraîche
* 1 large free range egg yolk , beaten with 1 tablespoon of water, to glaze
*
Ingredients:
Recipe by Jane Hornby
To cut the time it takes to make this pie, you could always use pre-cooked chicken, and good-quality bought stock to make the sauce. However, poaching whole legs is really economical and also keeps the meat succulent – important for pie fillings, which are normally cooked twice.
Poach the chicken first. Put the chicken legs, leek tops, peppercorns and bay leaf, if using, into a large pan with 2 litres of cold water (or enough to cover). Bring to a boil, place on the lid, leaving a little gap, then simmer over a low heat for 1 hour.
Strain into another pan (discard the leek, pepper and bay), then boil over a medium heat for 30–40 minutes, until reduced by half. Leave to cool.
Meanwhile, make the pastry. Put the flour, xanthan gum and salt into the bowl of a food processor, then pulse to combine. Add the cheese and butter, then pulse until they are completely incorporated.
Mix together the egg, mustard, 2 tablespoons of crème fraîche and 1 tablespoon of cold water until combined, then add to the processor while it’s still running, until the mixture forms a soft dough. Turn it out onto a floured surface and split into two balls, one slightly bigger than the other. Flatten into discs, wrap each one in cling film and chill in the fridge until firm.
Return to your pie filling. Once the chicken is cool enough to handle, shred the meat into bite-sized pieces and discard the bones.
Heat the oil in a large frying pan over a medium heat, then add the sliced leeks and thyme, and season. Cover and cook gently for 10 minutes, until tender but still green. Stir occasionally so they don’t catch.
Add the chicken and ham to the pan, plus the crème fraîche and 300ml of your stock. Bring to a simmer and season to taste. Mix the cornflour with 2 tablespoons of cold water until smooth, then stir into the sauce and simmer until it thickens. Tip the filling into a wide bowl or tray and leave to cool, stirring now and again.
Roll the larger piece of pastry on a floured surface and use to line a 23cm metal pie tin, leaving a little overhang. If you have any rips or tears, just pinch them back together.
If you have a pie funnel, put it in the middle of the pie. Mound the chicken filling into the pastry base. Brush the edges with the egg yolk glaze, then roll out the rest of the pastry for the top. Make a cross in the middle of the pastry to let the pie funnel through, or just cut a couple of slits in the pastry to let out the steam.
Top the pie with the other sheet of pastry. Pinch the pastry together at the rim, trim with a knife, then crimp the edges to seal. Use the excess to make decorations, if you like. Brush all over with the egg glaze, then chill for at least 10 minutes.
Preheat the oven to 200C/gas 6 and pop in a baking sheet. Glaze the pie again, then slide it onto the hot tray. Bake for 45 minutes, or until dark golden and a skewer inserted into the centre comes out hot. Tips Gluten-free cornflour is an ideal thickener for pies and sauces. It will turn the sauce cloudy – not an issue with creamy sauces.
* 4 large chicken legs, bone in , (about 1kg total weight)
* 3 large leeks , dark green tops cut off and reserved, the rest sliced into 1cm rounds
* 1/4 teaspoon peppercorns
* 1 bay leaf
* 2 tablespoons olive oil
* 2 sprigs of thyme , leaves picked
* 90 g cooked ham , shredded
* 200 ml crème fraîche , reserving 2 tbsp for the pastry
* 4 teaspoons gluten-free cornflour
* For the pastry:
* 400 g gluten-free plain flour , plus extra for dusting
* 1 teaspoon gluten-free xanthan gum
* 1 teaspoon salt
* 50 g mature cheddar , grated
* 200 g butter , chilled and cut into cubes
* 1 large free range egg
* 2 tablespoons gluten-free wholegrain mustard
* 2 tablespoons crème fraîche
* 1 large free range egg yolk , beaten with 1 tablespoon of water, to glaze
*
Ingredients:
Recipe by Jane Hornby
To cut the time it takes to make this pie, you could always use pre-cooked chicken, and good-quality bought stock to make the sauce. However, poaching whole legs is really economical and also keeps the meat succulent – important for pie fillings, which are normally cooked twice.
Poach the chicken first. Put the chicken legs, leek tops, peppercorns and bay leaf, if using, into a large pan with 2 litres of cold water (or enough to cover). Bring to a boil, place on the lid, leaving a little gap, then simmer over a low heat for 1 hour.
Strain into another pan (discard the leek, pepper and bay), then boil over a medium heat for 30–40 minutes, until reduced by half. Leave to cool.
Meanwhile, make the pastry. Put the flour, xanthan gum and salt into the bowl of a food processor, then pulse to combine. Add the cheese and butter, then pulse until they are completely incorporated.
Mix together the egg, mustard, 2 tablespoons of crème fraîche and 1 tablespoon of cold water until combined, then add to the processor while it’s still running, until the mixture forms a soft dough. Turn it out onto a floured surface and split into two balls, one slightly bigger than the other. Flatten into discs, wrap each one in cling film and chill in the fridge until firm.
Return to your pie filling. Once the chicken is cool enough to handle, shred the meat into bite-sized pieces and discard the bones.
Heat the oil in a large frying pan over a medium heat, then add the sliced leeks and thyme, and season. Cover and cook gently for 10 minutes, until tender but still green. Stir occasionally so they don’t catch.
Add the chicken and ham to the pan, plus the crème fraîche and 300ml of your stock. Bring to a simmer and season to taste. Mix the cornflour with 2 tablespoons of cold water until smooth, then stir into the sauce and simmer until it thickens. Tip the filling into a wide bowl or tray and leave to cool, stirring now and again.
Roll the larger piece of pastry on a floured surface and use to line a 23cm metal pie tin, leaving a little overhang. If you have any rips or tears, just pinch them back together.
If you have a pie funnel, put it in the middle of the pie. Mound the chicken filling into the pastry base. Brush the edges with the egg yolk glaze, then roll out the rest of the pastry for the top. Make a cross in the middle of the pastry to let the pie funnel through, or just cut a couple of slits in the pastry to let out the steam.
Top the pie with the other sheet of pastry. Pinch the pastry together at the rim, trim with a knife, then crimp the edges to seal. Use the excess to make decorations, if you like. Brush all over with the egg glaze, then chill for at least 10 minutes.
Preheat the oven to 200C/gas 6 and pop in a baking sheet. Glaze the pie again, then slide it onto the hot tray. Bake for 45 minutes, or until dark golden and a skewer inserted into the centre comes out hot. Tips Gluten-free cornflour is an ideal thickener for pies and sauces. It will turn the sauce cloudy – not an issue with creamy sauces.
16 Mart 2016 Çarşamba
Tropical fruit salad recipes
Ingredients:
* ½ pineapple
* 1 ripe mango
* 1 papaya
* 2 kiwi fruit
* ½ lime , juice of
* 1 small bunch fresh mint , leaves picked
* 2 tablespoons golden caster sugar
* 200 g yoghurt
*
Ingredients:
Refreshing, zingy and perfect for a hot summer day.
Trim the outside skin off the pineapple and cut out the hard core that runs down its centre. Lay it on a chopping board and cut it into chunks with a sharp knife. Place in a bowl.
Cut the flesh of the mango off the stone and scoop out the flesh from the skin with a spoon. Place into the bowl with the pineapple. Cut the papaya in half and scoop out the black seeds inside. Scoop the fruit out of the skin in the same way as with the mango. Place into the bowl.
Top and tail the kiwi fruit, then, sitting it on one of its flat ends, trim the furry skin off with a sharp knife. Slice the kiwi and place into the bowl. Drizzle the lime juice over your fruit.
Take four plates and divide the fruit between them. Pound most of the mint leaves with the sugar in a pestle and mortar or a flavour shaker. Spoon a little yoghurt over the top of each plate and sprinkle over the mint sugar and the rest of the mint leaves and serve.
Tip: Give your fruit a squeeze before you buy it to make sure it’s just soft and ripe.
* ½ pineapple
* 1 ripe mango
* 1 papaya
* 2 kiwi fruit
* ½ lime , juice of
* 1 small bunch fresh mint , leaves picked
* 2 tablespoons golden caster sugar
* 200 g yoghurt
*
Ingredients:
Refreshing, zingy and perfect for a hot summer day.
Trim the outside skin off the pineapple and cut out the hard core that runs down its centre. Lay it on a chopping board and cut it into chunks with a sharp knife. Place in a bowl.
Cut the flesh of the mango off the stone and scoop out the flesh from the skin with a spoon. Place into the bowl with the pineapple. Cut the papaya in half and scoop out the black seeds inside. Scoop the fruit out of the skin in the same way as with the mango. Place into the bowl.
Top and tail the kiwi fruit, then, sitting it on one of its flat ends, trim the furry skin off with a sharp knife. Slice the kiwi and place into the bowl. Drizzle the lime juice over your fruit.
Take four plates and divide the fruit between them. Pound most of the mint leaves with the sugar in a pestle and mortar or a flavour shaker. Spoon a little yoghurt over the top of each plate and sprinkle over the mint sugar and the rest of the mint leaves and serve.
Tip: Give your fruit a squeeze before you buy it to make sure it’s just soft and ripe.
Roasted chicken breast with pancetta, leeks and thyme recipes
Ingredients:
* 1 higher-welfare chicken breast
* 1 large leek
* a few sprigs fresh thyme
* 1 good lug olive oil
* 1 pinch sea salt
* 1 pinch freshly ground black pepper
* 1 small swig white wine
* 4 slices higher-welfare pancetta
* olive oil
* 2 whole sprigs thyme
*
Ingredients:
Preheat the oven to 200°C/400°F/gas 6. Put 1 chicken breast, skin removed, in a bowl. Trim and wash a large leek, remove the outer leaves, then slice it into 0.5cm/¼ inch pieces. Add these to the bowl with the leaves of a few sprigs of fresh thyme, a good lug of olive oil, a pinch of sea salt and freshly ground black pepper and a small swig of white wine and toss together. Place your leek and flavourings from the bowl into the tray, then wrap the chicken breast in 4 slices of pancetta. This will not only flavour the chicken but also protect it while it cooks. Try and bend the sides of the tray in towards the chicken so the leeks don't burn during cooking. Drizzle with olive oil, place a couple of whole thyme sprigs on top and cook in the middle of the oven for 25 to 35 minutes.
* 1 higher-welfare chicken breast
* 1 large leek
* a few sprigs fresh thyme
* 1 good lug olive oil
* 1 pinch sea salt
* 1 pinch freshly ground black pepper
* 1 small swig white wine
* 4 slices higher-welfare pancetta
* olive oil
* 2 whole sprigs thyme
*
Ingredients:
Preheat the oven to 200°C/400°F/gas 6. Put 1 chicken breast, skin removed, in a bowl. Trim and wash a large leek, remove the outer leaves, then slice it into 0.5cm/¼ inch pieces. Add these to the bowl with the leaves of a few sprigs of fresh thyme, a good lug of olive oil, a pinch of sea salt and freshly ground black pepper and a small swig of white wine and toss together. Place your leek and flavourings from the bowl into the tray, then wrap the chicken breast in 4 slices of pancetta. This will not only flavour the chicken but also protect it while it cooks. Try and bend the sides of the tray in towards the chicken so the leeks don't burn during cooking. Drizzle with olive oil, place a couple of whole thyme sprigs on top and cook in the middle of the oven for 25 to 35 minutes.
15 Mart 2016 Salı
Quick individual strawberry and vanilla trifles recipes
Ingredients:
* 2 handfuls strawberries , plus extra to decorate
* 1 tablespoon vanilla sugar or caster sugar
* 125 ml double cream
* 125 ml fat-free natural yoghurt
* 1 vanilla pod , split
* 8 little rum babas or madeleines soaked in Limoncello
* 400 g thick custard
* fresh mint leaves , to decorate
*
Ingredients:
First, de-stalk your strawberries and place them in a pan with the sugar. Heat gently until the strawberries stew down slightly and some of their juices come out.
Lightly whip the cream with the seeds from the vanilla pod, and then stir in the yoghurt.
Divide the rum babas or madeleines between 4 dessert glasses and spoon the strawberries, cream and custard in layers on top. Decorate with halved strawberries and mint leaves, then serve.
* 2 handfuls strawberries , plus extra to decorate
* 1 tablespoon vanilla sugar or caster sugar
* 125 ml double cream
* 125 ml fat-free natural yoghurt
* 1 vanilla pod , split
* 8 little rum babas or madeleines soaked in Limoncello
* 400 g thick custard
* fresh mint leaves , to decorate
*
Ingredients:
First, de-stalk your strawberries and place them in a pan with the sugar. Heat gently until the strawberries stew down slightly and some of their juices come out.
Lightly whip the cream with the seeds from the vanilla pod, and then stir in the yoghurt.
Divide the rum babas or madeleines between 4 dessert glasses and spoon the strawberries, cream and custard in layers on top. Decorate with halved strawberries and mint leaves, then serve.
14 Mart 2016 Pazartesi
Sicilian fish soup recipes
Ingredients:
* 1 red onion
* 2 sticks celery
* ½ small bulb fennel
* 2 cloves garlic
* 1 red chilli , deseeded
* 2 tablespoons olive oil , plus extra for drizzling
* 1 glass dry white wine
* 800 g chopped plum tomatoes or passata
* ½ butternut squash , peeled and grated
* 500 ml organic fish stock
* 200 g salmon fillet , from sustainable sources, ask your fishmonger, skinned
* 300 g halibut fillet , from sustainable sources, ask your fishmonger, skinned
* 12 raw peeled prawns or langoustine tails , from sustainable sources, ask your fishmonger
* ½ lemon
* 1 large handful fresh flat-leaf parsley , chopped
*
Ingredients:
Grating the pumpkin into the soup is a little trick I saw in Sicily. It gives it good colour and sweetness.
Finely chop the onion, celery, fennel, garlic and chilli. Heat the oil in a large pan, add the onion, celery, fennel, garlic and chilli and sweat gently until soft. Add the wine, tomatoes or passata, squash and stock and bring to the boil. Cover and simmer gently for 30 minutes. Season and gently break up the tomatoes.
Roughly chop the salmon and halibut and add to the pan. Add the prawns or langoustine tails, cover and simmer for 10 minutes or until just cooked.
Taste the soup and season it again with salt and pepper and a squeeze of lemon juice, if necessary.
Serve drizzled with olive oil and sprinkled with the chopped parsley.
* 1 red onion
* 2 sticks celery
* ½ small bulb fennel
* 2 cloves garlic
* 1 red chilli , deseeded
* 2 tablespoons olive oil , plus extra for drizzling
* 1 glass dry white wine
* 800 g chopped plum tomatoes or passata
* ½ butternut squash , peeled and grated
* 500 ml organic fish stock
* 200 g salmon fillet , from sustainable sources, ask your fishmonger, skinned
* 300 g halibut fillet , from sustainable sources, ask your fishmonger, skinned
* 12 raw peeled prawns or langoustine tails , from sustainable sources, ask your fishmonger
* ½ lemon
* 1 large handful fresh flat-leaf parsley , chopped
*
Ingredients:
Grating the pumpkin into the soup is a little trick I saw in Sicily. It gives it good colour and sweetness.
Finely chop the onion, celery, fennel, garlic and chilli. Heat the oil in a large pan, add the onion, celery, fennel, garlic and chilli and sweat gently until soft. Add the wine, tomatoes or passata, squash and stock and bring to the boil. Cover and simmer gently for 30 minutes. Season and gently break up the tomatoes.
Roughly chop the salmon and halibut and add to the pan. Add the prawns or langoustine tails, cover and simmer for 10 minutes or until just cooked.
Taste the soup and season it again with salt and pepper and a squeeze of lemon juice, if necessary.
Serve drizzled with olive oil and sprinkled with the chopped parsley.
Jewish penicillin recipes
Ingredients:
* 1 x 2.5 kg chicken, preferably free-range or organic
* 3 medium onions , peeled and roughly chopped
* 3 carrots , peeled and roughly chopped
* 3 sticks of celery , trimmed and roughly chopped
* 4 cloves of garlic , peeled
* 4 fresh bay leaves
* a few sprigs of fresh thyme
* sea salt
* freshly ground black pepper
* 2 handfuls of Jewish fine egg noodles or spaghetti , broken into bits
* 1 small bunch of fresh flat-leaf parsley
* 1 small bunch of fresh dill
* For the matzo balls:
* 4 large free-range eggs
* 4 tablespoons chicken fat
* 1 teaspoon sea salt
* ½ teaspoon freshly ground black pepper
* 130 g matzo meal (or matzo crackers, blitzed to a fine powder)
*
Ingredients:
I’m sure every Jewish family has its own version of this absolutely classic feel-better soup. ‘Schmaltz’ is the Yiddish word for chicken fat, which makes the matzo balls in the soup so special. Traditionally the chicken fat would be rendered separately, but I think skimming the fat works just as well. If someone around you is feeling a bit under the weather, make a big batch of this for them and you’ll be their favourite person.
Rinse your chicken in cold water, pat it dry with kitchen paper and put it into your biggest pot. Cover with cold water to come about 8 to 10cm above the chicken. Bring to the boil, then turn the heat down and simmer for 30 minutes. Skim the froth off the top of the chicken.
Add the chopped veg, garlic cloves, bay leaves and thyme sprigs, and season with a good pinch of salt. Bring everything back to the boil, then turn the heat down and leave it to simmer for 1 hour. Carry on skimming the broth, reserving 4 tablespoons of this fat for your matzo balls.
To make your matzo balls, beat the eggs in a large bowl and add 70ml of cold water, your cooled chicken fat and the salt and pepper. Beat again, then slowly stir in your matzo meal until well blended. Leave, covered with clingfilm, in the fridge for 30 minutes, then wet your hands with cold water and roll the dough into about 20 small balls. Don’t roll them too big because they’ll double in size when you cook them.
When the soup has had its hour and a half, use tongs to carefully transfer the chicken to a roasting pan. Leave to cool, uncovered, for a few minutes. Remove the soup from the heat and strain it through your biggest sieve or colander. Pull out the decent-looking bits of veg and put these back into the soup, getting rid of anything else. Put the pan back on a medium heat and bring back to the boil, then add your matzo balls. Put a lid on the pan, turn the heat down a bit and simmer for 20 minutes, until the balls are light and puffy. Halfway through the 20 minutes, add your noodles or spaghetti to the pan and cook gently for the final 10 minutes.
When your chicken has cooled enough to handle, either use two forks or pop on a pair of Marigolds and use your hands to shred the meat off the bone. Pile it on to a plate and get rid of the skin and bones. Pick the leaves from your parsley and roughly chop them with the dill. Add all your shredded chicken meat to the soup, along with the chopped herbs, and warm through for 3 minutes. Have a taste, and season with salt and pepper. I’d usually serve soup with a nice crusty roll, but to be honest, this is a meal in itself and perfectly delicious and nourishing on its own.
* 1 x 2.5 kg chicken, preferably free-range or organic
* 3 medium onions , peeled and roughly chopped
* 3 carrots , peeled and roughly chopped
* 3 sticks of celery , trimmed and roughly chopped
* 4 cloves of garlic , peeled
* 4 fresh bay leaves
* a few sprigs of fresh thyme
* sea salt
* freshly ground black pepper
* 2 handfuls of Jewish fine egg noodles or spaghetti , broken into bits
* 1 small bunch of fresh flat-leaf parsley
* 1 small bunch of fresh dill
* For the matzo balls:
* 4 large free-range eggs
* 4 tablespoons chicken fat
* 1 teaspoon sea salt
* ½ teaspoon freshly ground black pepper
* 130 g matzo meal (or matzo crackers, blitzed to a fine powder)
*
Ingredients:
I’m sure every Jewish family has its own version of this absolutely classic feel-better soup. ‘Schmaltz’ is the Yiddish word for chicken fat, which makes the matzo balls in the soup so special. Traditionally the chicken fat would be rendered separately, but I think skimming the fat works just as well. If someone around you is feeling a bit under the weather, make a big batch of this for them and you’ll be their favourite person.
Rinse your chicken in cold water, pat it dry with kitchen paper and put it into your biggest pot. Cover with cold water to come about 8 to 10cm above the chicken. Bring to the boil, then turn the heat down and simmer for 30 minutes. Skim the froth off the top of the chicken.
Add the chopped veg, garlic cloves, bay leaves and thyme sprigs, and season with a good pinch of salt. Bring everything back to the boil, then turn the heat down and leave it to simmer for 1 hour. Carry on skimming the broth, reserving 4 tablespoons of this fat for your matzo balls.
To make your matzo balls, beat the eggs in a large bowl and add 70ml of cold water, your cooled chicken fat and the salt and pepper. Beat again, then slowly stir in your matzo meal until well blended. Leave, covered with clingfilm, in the fridge for 30 minutes, then wet your hands with cold water and roll the dough into about 20 small balls. Don’t roll them too big because they’ll double in size when you cook them.
When the soup has had its hour and a half, use tongs to carefully transfer the chicken to a roasting pan. Leave to cool, uncovered, for a few minutes. Remove the soup from the heat and strain it through your biggest sieve or colander. Pull out the decent-looking bits of veg and put these back into the soup, getting rid of anything else. Put the pan back on a medium heat and bring back to the boil, then add your matzo balls. Put a lid on the pan, turn the heat down a bit and simmer for 20 minutes, until the balls are light and puffy. Halfway through the 20 minutes, add your noodles or spaghetti to the pan and cook gently for the final 10 minutes.
When your chicken has cooled enough to handle, either use two forks or pop on a pair of Marigolds and use your hands to shred the meat off the bone. Pile it on to a plate and get rid of the skin and bones. Pick the leaves from your parsley and roughly chop them with the dill. Add all your shredded chicken meat to the soup, along with the chopped herbs, and warm through for 3 minutes. Have a taste, and season with salt and pepper. I’d usually serve soup with a nice crusty roll, but to be honest, this is a meal in itself and perfectly delicious and nourishing on its own.
13 Mart 2016 Pazar
Baked paprika cheese recipes
Ingredients:
* Torta del Casar cheese , in box
* 2 teaspoons sweet smoked paprika , plus extra for sprinkling
* country-style bread , toasted or grilled, to serve
*
Ingredients:
For this recipe we used Torta del Casar, a soft-centered sheep’s milk cheese from Extremadura. If you can’t find it, try similar French or Portuguese cheeses that bake well.
Preheat your oven to 180C/gas 4. Cut off the top of the cheese with a knife and sprinkle with the paprika.
Place the cheese on a baking tray, pop it in the oven and cook for 15 minutes, until the cheese is very soft and gooey. Transfer it onto a plate and sift over a little extra paprika.
Serve the baked cheese immediately with the toasted or grilled bread on the side.
* Torta del Casar cheese , in box
* 2 teaspoons sweet smoked paprika , plus extra for sprinkling
* country-style bread , toasted or grilled, to serve
*
Ingredients:
For this recipe we used Torta del Casar, a soft-centered sheep’s milk cheese from Extremadura. If you can’t find it, try similar French or Portuguese cheeses that bake well.
Preheat your oven to 180C/gas 4. Cut off the top of the cheese with a knife and sprinkle with the paprika.
Place the cheese on a baking tray, pop it in the oven and cook for 15 minutes, until the cheese is very soft and gooey. Transfer it onto a plate and sift over a little extra paprika.
Serve the baked cheese immediately with the toasted or grilled bread on the side.
Southern Indian vegetable curry with curry leaves recipes
Ingredients:
* 2 tablespoons olive oil
* 1 teaspoon mustard seeds
* 2 fresh green chillies , deseeded and chopped
* 1 bunch curry leaves
* 2 onions , peeled and shredded
* ½ teaspoon ground coriander
* 1 pinch ground cumin seeds
* ½ teaspoon garam masala
* ¼ teaspoon turmeric
* ¼ teaspoon chilli powder
* 6 tomatoes , chopped
* 2 sweet potatoes , peeled and cubed
* 2 potatoes , peeled and cubed
* 1 aubergine , cubed
* 100 ml coconut milk
* 1 handful French beans
* 1 handful peas
* 1 handful okra , sliced
* sea salt
* freshly ground black pepper
*
Ingredients:
Heat the oil in a pan and fry the mustard seeds for 2 to 3 minutes or until they start to pop.
Add the chillies, curry leaves, onions, coriander, cumin seeds, garam masala, turmeric, and chilli powder. Stir and cook over a medium heat until the onion is soft. Stir in the chopped tomatoes.
Add your potatoes and aubergine to the sauce. Pour in the coconut milk and cook until the potato is soft and cooked through. Throw in the beans, peas and okra. Season and cook for a few more minutes until tender, then serve with some nice fluffy rice.
* 2 tablespoons olive oil
* 1 teaspoon mustard seeds
* 2 fresh green chillies , deseeded and chopped
* 1 bunch curry leaves
* 2 onions , peeled and shredded
* ½ teaspoon ground coriander
* 1 pinch ground cumin seeds
* ½ teaspoon garam masala
* ¼ teaspoon turmeric
* ¼ teaspoon chilli powder
* 6 tomatoes , chopped
* 2 sweet potatoes , peeled and cubed
* 2 potatoes , peeled and cubed
* 1 aubergine , cubed
* 100 ml coconut milk
* 1 handful French beans
* 1 handful peas
* 1 handful okra , sliced
* sea salt
* freshly ground black pepper
*
Ingredients:
Heat the oil in a pan and fry the mustard seeds for 2 to 3 minutes or until they start to pop.
Add the chillies, curry leaves, onions, coriander, cumin seeds, garam masala, turmeric, and chilli powder. Stir and cook over a medium heat until the onion is soft. Stir in the chopped tomatoes.
Add your potatoes and aubergine to the sauce. Pour in the coconut milk and cook until the potato is soft and cooked through. Throw in the beans, peas and okra. Season and cook for a few more minutes until tender, then serve with some nice fluffy rice.
12 Mart 2016 Cumartesi
Reuben-ish sandwich recipes
Ingredients:
* 2 big slices rye bread , 1cm in size
* low fat mayonnaise
* 3 heaped tablespoons sauerkraut
* 1 fresh red chilli , deseeded and finely sliced
* 3 slices pastrami
* a few gherkins
* 60 g Swiss cheese
* 1 handful watercress leaves , to serve
*
Ingredients:
Grill the slices of bread on a griddle pan until lightly toasted on both sides then spread one side of each with mayonnaise. Put some of the sauerkraut and some of the chilli on 2 of the slices, and top with a couple of slices of pastrami. Top with the remaining sauerkraut and chilli and the sliced gherkins, then grate the Swiss cheese over the top.
Preheat a hot grill. Place the slices with toppings under the grill until the cheese is melted and dribbling.
Stack the sandwich together, adding a few watercress leaves and finishing with the final slice of toast. Press down lightly and use wooden skewers to hold together. Tuck in!
* 2 big slices rye bread , 1cm in size
* low fat mayonnaise
* 3 heaped tablespoons sauerkraut
* 1 fresh red chilli , deseeded and finely sliced
* 3 slices pastrami
* a few gherkins
* 60 g Swiss cheese
* 1 handful watercress leaves , to serve
*
Ingredients:
Grill the slices of bread on a griddle pan until lightly toasted on both sides then spread one side of each with mayonnaise. Put some of the sauerkraut and some of the chilli on 2 of the slices, and top with a couple of slices of pastrami. Top with the remaining sauerkraut and chilli and the sliced gherkins, then grate the Swiss cheese over the top.
Preheat a hot grill. Place the slices with toppings under the grill until the cheese is melted and dribbling.
Stack the sandwich together, adding a few watercress leaves and finishing with the final slice of toast. Press down lightly and use wooden skewers to hold together. Tuck in!
11 Mart 2016 Cuma
Vegan chocolate pots recipes
Ingredients:
* 200 g dairy-free dark chocolate (at least 75% cocoa solids)
* 700 g silken tofu
* 160 g maple syrup
* 1 lime , zest of
* 1 tablespoon vanilla bean paste
* 1 tablespoon dark rum
* 1 large pinch of dried chilli flakes
* 1 large pinch of sea salt
*
Ingredients:
Place a small pan over a medium-low heat, half-fill with boiling water, then place a medium heatproof bowl on top, making sure the base doesn’t touch the surface of the water. Break in the chocolate, then allow to melt, stirring occasionally.
Meanwhile, line a medium bowl with a clean tea towel. Add the tofu, bunch up the tea towel and squeeze out the excess moisture into the bowl. Add the tofu to a food processor with the remaining ingredients, then blitz for 1 to 2 minutes, or until smooth. Add the melted chocolate and pulse until silky and combined.
Divide the mixture between little bowls (to make it extra special, I like to use a mixture of espresso cups and cute little glasses), pop in the fridge for 15 minutes to chill, then serve.
Tip: Try serving your chocolate pots with shavings of dark chocolate, or bash up your favourite crunchy biscuits or nuts and sprinkle them on top.
* 200 g dairy-free dark chocolate (at least 75% cocoa solids)
* 700 g silken tofu
* 160 g maple syrup
* 1 lime , zest of
* 1 tablespoon vanilla bean paste
* 1 tablespoon dark rum
* 1 large pinch of dried chilli flakes
* 1 large pinch of sea salt
*
Ingredients:
Place a small pan over a medium-low heat, half-fill with boiling water, then place a medium heatproof bowl on top, making sure the base doesn’t touch the surface of the water. Break in the chocolate, then allow to melt, stirring occasionally.
Meanwhile, line a medium bowl with a clean tea towel. Add the tofu, bunch up the tea towel and squeeze out the excess moisture into the bowl. Add the tofu to a food processor with the remaining ingredients, then blitz for 1 to 2 minutes, or until smooth. Add the melted chocolate and pulse until silky and combined.
Divide the mixture between little bowls (to make it extra special, I like to use a mixture of espresso cups and cute little glasses), pop in the fridge for 15 minutes to chill, then serve.
Tip: Try serving your chocolate pots with shavings of dark chocolate, or bash up your favourite crunchy biscuits or nuts and sprinkle them on top.
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.
10 Mart 2016 Perşembe
Crumbliest scones recipes
Ingredients:
* 150 g dried fruit, such as sour cherries, raisins, sultanas, chopped sour apricots, blueberries, or a mixture
* orange juice , for soaking
* 150 g cold unsalted butter
* 500 g self-raising flour , plus a little extra for dusting
* 2 level teaspoons baking powder
* 2 heaped teaspoons golden caster sugar
* sea salt
* 2 large free-range eggs
* 4 tablespoons milk , plus a little extra for brushing
* optional:
* Jersey clotted cream, good-quality jam or lemon curd , to serve
*
Ingredients:
Scones are wonderfully British, delicious, and so simple even a five-year-old could make them. There’s a magic hour just after they come out of the oven when they are so heavenly I just can't imagine why anyone would prefer store-bought scones. Just remember that the less you touch the dough, the shorter and crumblier your scones will be.
Put the dried fruit into a bowl and pour over just enough orange juice to cover. Ideally, leave it for a couple of hours. Preheat the oven to 200°C/400°F/gas 6. First and foremost, brilliant scones are about having the confidence to do as little as possible, so do what I say and they’ll be really great; and the second and third time you make them you'll get the dough into a solid mass even quicker, even better.
Put your butter, flour, baking powder, sugar and a good pinch of sea salt into a mixing bowl and use your thumbs and forefingers to break up the butter and rub it into the flour so you get little cornflake – sized pieces. Make a well in the middle of the dough, add the eggs and milk, and stir it up with a spatula. Drain your soaked fruit and add that to the mixture. Add a tiny splash of milk if needed, until you have a soft, dry dough. Move it around as little as possible to get it looking like a scruffy mass – at this point, you’re done. Sprinkle over some flour, cover the bowl with cling film and pop it into the fridge for 15 minutes.
Roll the dough out on a lightly floured surface until it’s about 2 to 3cm thick. With a 6cm round cutter or the rim of a glass, cut out circles from the dough and place them upside down on a baking sheet – they will rise better that way (so they say). Re-roll any offcuts to use up the dough. Brush the top of each scone with the extra milk or some melted butter and bake in the oven for 12 to 15 minutes, or until risen and golden. At that point, take them out of the oven and leave them to cool down a little. Serve with clotted cream and a little jam or lemon curd.
PS: A great little tip if you don’t want to bake a whole batch is to freeze the scones after you’ve cut them out. That way, you can come home from work, pop the little rounds of frozen dough into the oven and cook them at 180°C/350°F/gas 4 for 25 minutes, or until golden and lovely.
* 150 g dried fruit, such as sour cherries, raisins, sultanas, chopped sour apricots, blueberries, or a mixture
* orange juice , for soaking
* 150 g cold unsalted butter
* 500 g self-raising flour , plus a little extra for dusting
* 2 level teaspoons baking powder
* 2 heaped teaspoons golden caster sugar
* sea salt
* 2 large free-range eggs
* 4 tablespoons milk , plus a little extra for brushing
* optional:
* Jersey clotted cream, good-quality jam or lemon curd , to serve
*
Ingredients:
Scones are wonderfully British, delicious, and so simple even a five-year-old could make them. There’s a magic hour just after they come out of the oven when they are so heavenly I just can't imagine why anyone would prefer store-bought scones. Just remember that the less you touch the dough, the shorter and crumblier your scones will be.
Put the dried fruit into a bowl and pour over just enough orange juice to cover. Ideally, leave it for a couple of hours. Preheat the oven to 200°C/400°F/gas 6. First and foremost, brilliant scones are about having the confidence to do as little as possible, so do what I say and they’ll be really great; and the second and third time you make them you'll get the dough into a solid mass even quicker, even better.
Put your butter, flour, baking powder, sugar and a good pinch of sea salt into a mixing bowl and use your thumbs and forefingers to break up the butter and rub it into the flour so you get little cornflake – sized pieces. Make a well in the middle of the dough, add the eggs and milk, and stir it up with a spatula. Drain your soaked fruit and add that to the mixture. Add a tiny splash of milk if needed, until you have a soft, dry dough. Move it around as little as possible to get it looking like a scruffy mass – at this point, you’re done. Sprinkle over some flour, cover the bowl with cling film and pop it into the fridge for 15 minutes.
Roll the dough out on a lightly floured surface until it’s about 2 to 3cm thick. With a 6cm round cutter or the rim of a glass, cut out circles from the dough and place them upside down on a baking sheet – they will rise better that way (so they say). Re-roll any offcuts to use up the dough. Brush the top of each scone with the extra milk or some melted butter and bake in the oven for 12 to 15 minutes, or until risen and golden. At that point, take them out of the oven and leave them to cool down a little. Serve with clotted cream and a little jam or lemon curd.
PS: A great little tip if you don’t want to bake a whole batch is to freeze the scones after you’ve cut them out. That way, you can come home from work, pop the little rounds of frozen dough into the oven and cook them at 180°C/350°F/gas 4 for 25 minutes, or until golden and lovely.
9 Mart 2016 Çarşamba
Vegan Chinese noodles recipes
Ingredients:
* 200 g thin rice noodles
* 300 g mixed oriental mushrooms , such as oyster, shitake and enoki, cleaned
* 2 cloves of garlic
* 1 fresh red chilli
* 1 thumb-sized piece of ginger
* 200 g courgettes
* ½ bunch of fresh coriander
* 6 spring onions
* groundnut oil , or vegetable oil
* 1 teaspoon cornflour
* 2 tablespoons low-salt soy sauce
* 1 tablespoon agave syrup
* 1 teaspoon seasame oil
* ½ tablespoon rice wine , or dry sherry
* 100 g baby spinach
* 2 limes , to serve
* sambal , or hot chilli sauce, to serve
*
Ingredients:
Cook the noodles according to packet instructions, drain well, rinse under cold running water, then set aside. Finely slice or tear the mushrooms, leaving any smaller ones whole. Peel the garlic and deseed the chilli, then finely slice. Peel the ginger and trim the courgettes, then slice both into matchsticks. Pick the coriander leaves and set aside, then finely slice the stalks. Trim and finely slice the spring onions, reserving the green part for later.
Heat a good lug of oil in a large wok over a high heat, then add the mushrooms and fry for 3 to 4 minutes, or until slightly softened. Add the chopped garlic, chilli, ginger, courgette, coriander stalks and the white part of the spring onions. Fry for a further 3 minutes, or until softened and lightly golden.
Meanwhile, combine the cornflour and 2 tablespoons of water, then mix in the soy, agave syrup, sesame oil and rice wine or sherry. Stir the mixture into the pan and cook for a further 3 minutes, or until thickened.
Roughly chop and add the spinach along with the noodles. Toss well to warm through, then tear in most of the coriander leaves. Serve with lime wedges, sambal or chilli sauce and the reserved coriander and spring onions scattered on top.
* 200 g thin rice noodles
* 300 g mixed oriental mushrooms , such as oyster, shitake and enoki, cleaned
* 2 cloves of garlic
* 1 fresh red chilli
* 1 thumb-sized piece of ginger
* 200 g courgettes
* ½ bunch of fresh coriander
* 6 spring onions
* groundnut oil , or vegetable oil
* 1 teaspoon cornflour
* 2 tablespoons low-salt soy sauce
* 1 tablespoon agave syrup
* 1 teaspoon seasame oil
* ½ tablespoon rice wine , or dry sherry
* 100 g baby spinach
* 2 limes , to serve
* sambal , or hot chilli sauce, to serve
*
Ingredients:
Cook the noodles according to packet instructions, drain well, rinse under cold running water, then set aside. Finely slice or tear the mushrooms, leaving any smaller ones whole. Peel the garlic and deseed the chilli, then finely slice. Peel the ginger and trim the courgettes, then slice both into matchsticks. Pick the coriander leaves and set aside, then finely slice the stalks. Trim and finely slice the spring onions, reserving the green part for later.
Heat a good lug of oil in a large wok over a high heat, then add the mushrooms and fry for 3 to 4 minutes, or until slightly softened. Add the chopped garlic, chilli, ginger, courgette, coriander stalks and the white part of the spring onions. Fry for a further 3 minutes, or until softened and lightly golden.
Meanwhile, combine the cornflour and 2 tablespoons of water, then mix in the soy, agave syrup, sesame oil and rice wine or sherry. Stir the mixture into the pan and cook for a further 3 minutes, or until thickened.
Roughly chop and add the spinach along with the noodles. Toss well to warm through, then tear in most of the coriander leaves. Serve with lime wedges, sambal or chilli sauce and the reserved coriander and spring onions scattered on top.
Kate and Will's Wedding Pie recipes
Ingredients:
* For the filling
* 2 tablespoons olive oil
* 1 knob butter
* 3 sprigs fresh rosemary , leaves picked and chopped
* 3 sprigs fresh thyme , leaves picked
* 3 fresh bay leaves
* 3 medium red onions , peeled
* 1 kg quality shin of beef , ask the butcher to cut into 2.5cm dice and give you the bone
* sea salt
* ground pepper
* 2 tablespoons tomato purée
* 400 ml good local smooth stout
* 2 heaped tablespoons plain flour
* 1.5 litres organic beef or chicken stock
* 140 g pearl barley
* 3 teaspoons English mustard
* 2-3 tablespoons Worcestershire sauce , to taste
* 100 g Cheddar cheese
* For the pastry
* 300 g plain flour
* 100 g Atora shredded suet
* 100 g butter
* sea salt
* 1 large free-range egg , beaten
*
Ingredients:
Put the olive oil, butter and herbs into a large casserole-type pan (roughly 24cm in diameter and 12cm deep) on a high heat. Roughly chop and add the onions, with the diced meat, the shin bone and a couple of pinches of salt and pepper. Mix well, and cook for 10 minutes, stirring occasionally. Add the tomato purée, stout, flour and stock and stir until everything comes together to a simmer. Turn the heat down very low, pop the lid on and let it cook for 1 hour, stirring occasionally. When the hour is up, stir in the pearl barley. Put the lid back on and simmer for another hour, then remove the lid and simmer for a further 30 minutes, or until the meat shreds easily and the gravy is thick. Spoon away any oil from the top, then stir in the mustard and Worcestershire sauce and finely grate in the cheese. Season to taste. While the stew is ticking away, put the flour, suet and butter into a bowl with a good pinch of salt. Use your thumbs and forefingers to rub the butter into the flour until it resembles cornflake shapes. Lightly stir in 125ml of cold water, then use your hands to gently pat and push it together into a rough dough. Do not overwork it. Wrap the dough in clingfilm and put into the fridge until needed.
Preheat the oven to 180°C/350°F/gas 4. Discard the shin bone and ladle the hot meaty stew into the pie dish (24 x 30cm, and about 4cm deep, is about right). Use some of the beaten egg to eggwash the edges of the pie dish, then dust a clean surface and a rolling pin with flour and roll out the pastry about 1cm thick and a little bit bigger than your pie dish. Carefully place on top of the pie, then trim off any overhanging pastry. Pinch and squash the edges of the pastry to the dish. Eggwash the top, and cook the pie right at the bottom of the hot oven for around 45 to 50 minutes, or until your pastry is golden and gorgeous. Serve with steamed drained greens.
* For the filling
* 2 tablespoons olive oil
* 1 knob butter
* 3 sprigs fresh rosemary , leaves picked and chopped
* 3 sprigs fresh thyme , leaves picked
* 3 fresh bay leaves
* 3 medium red onions , peeled
* 1 kg quality shin of beef , ask the butcher to cut into 2.5cm dice and give you the bone
* sea salt
* ground pepper
* 2 tablespoons tomato purée
* 400 ml good local smooth stout
* 2 heaped tablespoons plain flour
* 1.5 litres organic beef or chicken stock
* 140 g pearl barley
* 3 teaspoons English mustard
* 2-3 tablespoons Worcestershire sauce , to taste
* 100 g Cheddar cheese
* For the pastry
* 300 g plain flour
* 100 g Atora shredded suet
* 100 g butter
* sea salt
* 1 large free-range egg , beaten
*
Ingredients:
Put the olive oil, butter and herbs into a large casserole-type pan (roughly 24cm in diameter and 12cm deep) on a high heat. Roughly chop and add the onions, with the diced meat, the shin bone and a couple of pinches of salt and pepper. Mix well, and cook for 10 minutes, stirring occasionally. Add the tomato purée, stout, flour and stock and stir until everything comes together to a simmer. Turn the heat down very low, pop the lid on and let it cook for 1 hour, stirring occasionally. When the hour is up, stir in the pearl barley. Put the lid back on and simmer for another hour, then remove the lid and simmer for a further 30 minutes, or until the meat shreds easily and the gravy is thick. Spoon away any oil from the top, then stir in the mustard and Worcestershire sauce and finely grate in the cheese. Season to taste. While the stew is ticking away, put the flour, suet and butter into a bowl with a good pinch of salt. Use your thumbs and forefingers to rub the butter into the flour until it resembles cornflake shapes. Lightly stir in 125ml of cold water, then use your hands to gently pat and push it together into a rough dough. Do not overwork it. Wrap the dough in clingfilm and put into the fridge until needed.
Preheat the oven to 180°C/350°F/gas 4. Discard the shin bone and ladle the hot meaty stew into the pie dish (24 x 30cm, and about 4cm deep, is about right). Use some of the beaten egg to eggwash the edges of the pie dish, then dust a clean surface and a rolling pin with flour and roll out the pastry about 1cm thick and a little bit bigger than your pie dish. Carefully place on top of the pie, then trim off any overhanging pastry. Pinch and squash the edges of the pastry to the dish. Eggwash the top, and cook the pie right at the bottom of the hot oven for around 45 to 50 minutes, or until your pastry is golden and gorgeous. Serve with steamed drained greens.
8 Mart 2016 Salı
Caesar on the lighter side recipes
Ingredients:
* 1 cos lettuce , or romaine
* 1 clove of garlic
* 75 g low-fat natural yogurt
* 2 tablespoons olive oil
* a handful of Parmesan cheese , freshly grated, plus extra to serve
* 2 teaspoons Worcestershire sauce
* juice of ½ a lemon
* 2 anchovy fillets , in olive oil
* sea salt
* freshly ground black pepper
*
Ingredients:
I’ve made my own version of the classic Caesar salad, which is a little bit healthier on the dressing – it’s all about taking influences from the original dish and bigging up the flavours and textures where you can.
1. Snap off and discard any wilting or dark green outer lettuce leaves. Trim the leaves, then cut the head into quarters lengthways. Chop into chunks and get rid of the core. Wash under cold running water and dry in a salad spinner.
2. To make the dressing, peel and finely chop the garlic. Whisk the yoghurt, olive oil, grated Parmesan, Worcestershire sauce, garlic and lemon juice together in a bowl.
3. Roughly chop and add the anchovies, season and whisk again.
4. Toss the lettuce in the dressing, then scoop the salad into a serving bowl.
5. Coarsely grate over a little extra Parmesan, if you like. Toss again, then serve.
Tips If you have some leftover roast chicken, adding it to this salad is a great way of using it up.
* 1 cos lettuce , or romaine
* 1 clove of garlic
* 75 g low-fat natural yogurt
* 2 tablespoons olive oil
* a handful of Parmesan cheese , freshly grated, plus extra to serve
* 2 teaspoons Worcestershire sauce
* juice of ½ a lemon
* 2 anchovy fillets , in olive oil
* sea salt
* freshly ground black pepper
*
Ingredients:
I’ve made my own version of the classic Caesar salad, which is a little bit healthier on the dressing – it’s all about taking influences from the original dish and bigging up the flavours and textures where you can.
1. Snap off and discard any wilting or dark green outer lettuce leaves. Trim the leaves, then cut the head into quarters lengthways. Chop into chunks and get rid of the core. Wash under cold running water and dry in a salad spinner.
2. To make the dressing, peel and finely chop the garlic. Whisk the yoghurt, olive oil, grated Parmesan, Worcestershire sauce, garlic and lemon juice together in a bowl.
3. Roughly chop and add the anchovies, season and whisk again.
4. Toss the lettuce in the dressing, then scoop the salad into a serving bowl.
5. Coarsely grate over a little extra Parmesan, if you like. Toss again, then serve.
Tips If you have some leftover roast chicken, adding it to this salad is a great way of using it up.
Baleadas recipes
Ingredients:
* 500 g plain flour , plus extra for dusting
* 1 tbsp baking powder
* 125 ml groundnut oil , plus extra for frying
* 2 cloves of garlic , finely sliced
* 2 onions , finely chopped
* 1 tsp cumin
* 2 x 400g tins of kidney beans , drained
* 2 tbsp sour cream
* a splash of white wine vinegar
* 1–2 red chillies , deseeded and finely chopped, to serve
* 1 bunch of coriander , finely chopped to serve
* lime wedges , to serve
* Topping options
* 220 g chorizo , sliced and fried
* 150 g Cheddar cheese , coarsely grated
* 150 g Feta cheese , broken into chunks
* 2–4 avocados , sliced and dressed with lime juice
* 4–6 large free-range eggs , fried
* chilli sauce
*
Ingredients:
Baleadas are one of Honduras's most popular dishes and make brilliant party food. Just top the tortillas with your favourites – refried beans, fried eggs, chorizo, cheese, avocado… whatever you like!
Sift the flour, baking powder and 2 teaspoons of salt together in a bowl and make a well in the centre. Pour in the groundnut oil and about 200ml of warm water, or as much as you need to form a dough, mixing with a knife until it comes together. Tip the dough onto a floured work surface and knead for 4–5 minutes, until smooth and elastic, then return it to the bowl, cover with a tea towel and leave to prove for 1 hour.
Place a large non-stick frying pan over a low–medium heat and pour in a glug of the oil. Add the garlic, onions and cumin and sauté for about 10 minutes, until soft and sticky. Turn up the heat to medium, stir in the kidney beans, sour cream and vinegar, season well and simmer for about 5 minutes, until the beans have softened. Mash your refried beans for a coarse texture, or blitz them in a blender if you prefer them smooth. Return the beans to the pan and leave to one side for reheating later.
When your dough has risen, divide it into 12 even pieces and roll them into balls. Flatten out each one with your hand, then, on a floured surface, roll them out into a tortilla 2mm thick and about 18cm in diameter. Place a large non-stick frying pan over a medium heat and, once hot, dry-fry each tortilla for 1 minute on each side, until just coloured – you want them to stay soft enough to roll. Cover with warm tortillas with kitchen foil while you fry the rest.
When you're ready to serve, lay out your chosen toppings. Place the pan of bean mixture over a low–medium heat for 1–2 minutes, until warmed through, then spread a couple of spoonfuls over each tortilla. Scatter over the chilli and coriander, add your toppings and serve with lime wedges on the side, for squeezing over.
* 500 g plain flour , plus extra for dusting
* 1 tbsp baking powder
* 125 ml groundnut oil , plus extra for frying
* 2 cloves of garlic , finely sliced
* 2 onions , finely chopped
* 1 tsp cumin
* 2 x 400g tins of kidney beans , drained
* 2 tbsp sour cream
* a splash of white wine vinegar
* 1–2 red chillies , deseeded and finely chopped, to serve
* 1 bunch of coriander , finely chopped to serve
* lime wedges , to serve
* Topping options
* 220 g chorizo , sliced and fried
* 150 g Cheddar cheese , coarsely grated
* 150 g Feta cheese , broken into chunks
* 2–4 avocados , sliced and dressed with lime juice
* 4–6 large free-range eggs , fried
* chilli sauce
*
Ingredients:
Baleadas are one of Honduras's most popular dishes and make brilliant party food. Just top the tortillas with your favourites – refried beans, fried eggs, chorizo, cheese, avocado… whatever you like!
Sift the flour, baking powder and 2 teaspoons of salt together in a bowl and make a well in the centre. Pour in the groundnut oil and about 200ml of warm water, or as much as you need to form a dough, mixing with a knife until it comes together. Tip the dough onto a floured work surface and knead for 4–5 minutes, until smooth and elastic, then return it to the bowl, cover with a tea towel and leave to prove for 1 hour.
Place a large non-stick frying pan over a low–medium heat and pour in a glug of the oil. Add the garlic, onions and cumin and sauté for about 10 minutes, until soft and sticky. Turn up the heat to medium, stir in the kidney beans, sour cream and vinegar, season well and simmer for about 5 minutes, until the beans have softened. Mash your refried beans for a coarse texture, or blitz them in a blender if you prefer them smooth. Return the beans to the pan and leave to one side for reheating later.
When your dough has risen, divide it into 12 even pieces and roll them into balls. Flatten out each one with your hand, then, on a floured surface, roll them out into a tortilla 2mm thick and about 18cm in diameter. Place a large non-stick frying pan over a medium heat and, once hot, dry-fry each tortilla for 1 minute on each side, until just coloured – you want them to stay soft enough to roll. Cover with warm tortillas with kitchen foil while you fry the rest.
When you're ready to serve, lay out your chosen toppings. Place the pan of bean mixture over a low–medium heat for 1–2 minutes, until warmed through, then spread a couple of spoonfuls over each tortilla. Scatter over the chilli and coriander, add your toppings and serve with lime wedges on the side, for squeezing over.
7 Mart 2016 Pazartesi
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.
6 Mart 2016 Pazar
The perfect chips recipes
Ingredients:
* 800 g Maris Piper potatoes
* sunflower oil
* sea salt
*
Ingredients:
Without question, the humble fried potato, the chip, is a gastronomic phenomenon in itself. The ability potatoes have to get mega crispy on the outside and super-fluffy in the middle when cooked is so good. Skinny and shoestring fries are delicious, but a proper fat handcut chip is something else. It’s just a shame that they’re not very good for you, but, like a good old cake, life wouldn’t be quite the same without them. At home, we don’t cook chips very often, so when we do have them, we definitely want the real deal. So let me tell you how I make the perfect chip – if you’re going to do it, do it right.
Three obvious things are important on your journey to perfection – your choice of potato, your choice of oil and your choice of salt. For me, the Maris Piper potato wins every time, and you want to use nice large ones. On oil, sunflower and sunseed are very efficient, and many people swear by using groundnut oil. But, if you’re after flavour, cooking chips in beef tallow (rendered beef fat you can get from your butcher) gives you better flavour and colour – the choice is yours. Finally, on salt, being an Essex boy, in my house it has to be Maldon sea salt.
So down to business: chop 800g of Maris Piper potatoes into finger-sized chips, leaving the skin on – don’t be too exact. Chip shops have massive industrial fryers, which you can’t recreate at home, so you need to use a large sturdy pan on a medium to high heat (unless you own a deep-fat fryer, of course). Your oil should be 8cm deep, but never fill your pan more than half full. If you don’t have a thermometer, use a raw chip, and as it starts to float and fry the temperature should be about 140°C, which is perfect for blanching. Use a large metal sieve to gently lower the chips into the pan for around 8 minutes, or until soft but not coloured, then remove to a tray to cool.
Turn the heat up under the oil and return one blanched chip to the oil as a guide again. Once it’s floating and golden the temperature should be about 180°C, which is perfect for frying and will give you chips with those all-important crispy outsides and fluffy middles. At this stage you may want to cook your chips in 2-portion batches, so you don’t decrease the temperature of the oil too much or overcrowd the pan. Fry the chips until beautifully golden, then remove to a bowl lined with kitchen paper, shake around a bit, season with sea salt and serve right away.
* 800 g Maris Piper potatoes
* sunflower oil
* sea salt
*
Ingredients:
Without question, the humble fried potato, the chip, is a gastronomic phenomenon in itself. The ability potatoes have to get mega crispy on the outside and super-fluffy in the middle when cooked is so good. Skinny and shoestring fries are delicious, but a proper fat handcut chip is something else. It’s just a shame that they’re not very good for you, but, like a good old cake, life wouldn’t be quite the same without them. At home, we don’t cook chips very often, so when we do have them, we definitely want the real deal. So let me tell you how I make the perfect chip – if you’re going to do it, do it right.
Three obvious things are important on your journey to perfection – your choice of potato, your choice of oil and your choice of salt. For me, the Maris Piper potato wins every time, and you want to use nice large ones. On oil, sunflower and sunseed are very efficient, and many people swear by using groundnut oil. But, if you’re after flavour, cooking chips in beef tallow (rendered beef fat you can get from your butcher) gives you better flavour and colour – the choice is yours. Finally, on salt, being an Essex boy, in my house it has to be Maldon sea salt.
So down to business: chop 800g of Maris Piper potatoes into finger-sized chips, leaving the skin on – don’t be too exact. Chip shops have massive industrial fryers, which you can’t recreate at home, so you need to use a large sturdy pan on a medium to high heat (unless you own a deep-fat fryer, of course). Your oil should be 8cm deep, but never fill your pan more than half full. If you don’t have a thermometer, use a raw chip, and as it starts to float and fry the temperature should be about 140°C, which is perfect for blanching. Use a large metal sieve to gently lower the chips into the pan for around 8 minutes, or until soft but not coloured, then remove to a tray to cool.
Turn the heat up under the oil and return one blanched chip to the oil as a guide again. Once it’s floating and golden the temperature should be about 180°C, which is perfect for frying and will give you chips with those all-important crispy outsides and fluffy middles. At this stage you may want to cook your chips in 2-portion batches, so you don’t decrease the temperature of the oil too much or overcrowd the pan. Fry the chips until beautifully golden, then remove to a bowl lined with kitchen paper, shake around a bit, season with sea salt and serve right away.
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.
5 Mart 2016 Cumartesi
Tacu tacu recipes
Ingredients:
* 300 g long-grain white rice
* 1 plantain, peeled
* olive oil
* 2 cloves of garlic , chopped
* 1 onion , finely chopped
* 1 red chilli , finely sliced
* hot chilli sauce
* 1 x 400 g tin of haricot beans , drained
* 4 large free-range eggs
*
Ingredients:
This dish (which can easily be meal in itself) is often served with steak or seafood. It’s awesome straight up, too, with crisp plantain and extra hot chilli sauce for a kickin’ hangover breakfast.
Cook the rice according to packet instructions; drain and cool.
Slice the plantain about 1.5cm thick. Add a couple of good glugs of oil to a large non-stick frying pan over a medium heat and fry the plantain for a few minutes on each side, until crisp and golden. Set aside and keep warm.
Return the pan to the heat, keeping any leftover oil; fry the garlic, onion and chilli over a medium-low heat for 5–10 minutes, or until soft and lightly golden. Stir in 1 tablespoon of hot chilli sauce; add the beans and cooled rice.
Turn the heat up to high and fry the mixture until the rice is piping hot and beginning to crisp, stirring regularly. Stop stirring for the last couple of minutes to let it get golden and crisp on the bottom – this is your tacu tacu! Transfer to a plate and set aside.
Add a little more oil to the same pan and place over a medium heat. Fry the eggs, adding the plantain for the last minute to warm through.
Divide the tacu tacu among your plates, making sure everyone gets some of that lovely crispy bottom, and top each portion with a fried egg, some crispy plantain and an extra dash of chilli sauce, if you like.
* 300 g long-grain white rice
* 1 plantain, peeled
* olive oil
* 2 cloves of garlic , chopped
* 1 onion , finely chopped
* 1 red chilli , finely sliced
* hot chilli sauce
* 1 x 400 g tin of haricot beans , drained
* 4 large free-range eggs
*
Ingredients:
This dish (which can easily be meal in itself) is often served with steak or seafood. It’s awesome straight up, too, with crisp plantain and extra hot chilli sauce for a kickin’ hangover breakfast.
Cook the rice according to packet instructions; drain and cool.
Slice the plantain about 1.5cm thick. Add a couple of good glugs of oil to a large non-stick frying pan over a medium heat and fry the plantain for a few minutes on each side, until crisp and golden. Set aside and keep warm.
Return the pan to the heat, keeping any leftover oil; fry the garlic, onion and chilli over a medium-low heat for 5–10 minutes, or until soft and lightly golden. Stir in 1 tablespoon of hot chilli sauce; add the beans and cooled rice.
Turn the heat up to high and fry the mixture until the rice is piping hot and beginning to crisp, stirring regularly. Stop stirring for the last couple of minutes to let it get golden and crisp on the bottom – this is your tacu tacu! Transfer to a plate and set aside.
Add a little more oil to the same pan and place over a medium heat. Fry the eggs, adding the plantain for the last minute to warm through.
Divide the tacu tacu among your plates, making sure everyone gets some of that lovely crispy bottom, and top each portion with a fried egg, some crispy plantain and an extra dash of chilli sauce, if you like.
Old-school venison pie with juniper, rosemary and bay recipes
Ingredients:
* olive oil
* 3 medium red onions , peeled and sliced
* 3 cloves garlic , peeled and chopped
* 2 carrots , peeled and chopped
* 2 sticks celery , trimmed and chopped
* 4 field mushrooms , peeled
* 1 kg quality stewing venison , cut into 2cm cubes
* a few sprigs fresh rosemary , leaves picked and chopped
* a few sprigs fresh thyme , leaves picked
* a few fresh bay leaves
* sea salt
* 1 teaspoon freshly ground black pepper
* 5-6 juniper berries , bashed in a pestle and mortar
* 500 ml ale , preferably Scottish
* 1 heaped tablespoon plain flour
* 350 g ready-made all-butter puff pastry
* 1 large free-range egg , beaten
*
Ingredients:
This is a beautiful pie and the kind of dish that makes me dream of good home cooking. We’re filling the pie with venison, which will cook to be delicious, tender and sumptuous.
After all these years of cooking, a meal like this still gets my pulse racing. For a bit of a treat, use 500g of pastry and line the bottom of the pie dish - just make sure you cook it at the bottom of the oven so the pastry has a chance to crisp up.
Preheat the oven to 180°C/350°F/gas mark 4. Heat a lug of olive oil in a large ovenproof pan, on a low heat. Add the chopped onions and fry gently for about 10 minutes until nice and sweet. Don’t let it colour too much. Turn the heat up, then add the garlic, butter, carrot and celery, and the mushrooms, roughly torn up. Mix everything together before stirring in the venison, chopped rosemary, thyme and bay leaves, a pinch of salt, a teaspoon of pepper and the bashed-up juniper berries.
Fry everything quickly for 3 or 4 minutes, then pour in the ale. Stir in the flour and add just enough water to cover. Bring to a simmer, pop the lid on and place in the oven for about 2½ hours, giving it a stir from time to time.
The perfect pie filling should have tender meat in a rich, dark, thick stew. So if, when you remove it from the oven, it’s still quite liquidy, place the pan on the hob and reduce for 15 minutes or so until it thickens up a bit.
Evenly roll out the pastry on a floured surface until it is the thickness of a pound coin. Tip the stew in the pie dish and place the pastry on top of the pie.
Criss-cross the top of the pastry lightly with a sharp knife. Brush the top with beaten egg.
Pop the pie on the bottom shelf of the oven and bake for 40 to 45 minutes, until the pastry is well cooked, puffed-up and golden - then tuck in and enjoy!
* olive oil
* 3 medium red onions , peeled and sliced
* 3 cloves garlic , peeled and chopped
* 2 carrots , peeled and chopped
* 2 sticks celery , trimmed and chopped
* 4 field mushrooms , peeled
* 1 kg quality stewing venison , cut into 2cm cubes
* a few sprigs fresh rosemary , leaves picked and chopped
* a few sprigs fresh thyme , leaves picked
* a few fresh bay leaves
* sea salt
* 1 teaspoon freshly ground black pepper
* 5-6 juniper berries , bashed in a pestle and mortar
* 500 ml ale , preferably Scottish
* 1 heaped tablespoon plain flour
* 350 g ready-made all-butter puff pastry
* 1 large free-range egg , beaten
*
Ingredients:
This is a beautiful pie and the kind of dish that makes me dream of good home cooking. We’re filling the pie with venison, which will cook to be delicious, tender and sumptuous.
After all these years of cooking, a meal like this still gets my pulse racing. For a bit of a treat, use 500g of pastry and line the bottom of the pie dish - just make sure you cook it at the bottom of the oven so the pastry has a chance to crisp up.
Preheat the oven to 180°C/350°F/gas mark 4. Heat a lug of olive oil in a large ovenproof pan, on a low heat. Add the chopped onions and fry gently for about 10 minutes until nice and sweet. Don’t let it colour too much. Turn the heat up, then add the garlic, butter, carrot and celery, and the mushrooms, roughly torn up. Mix everything together before stirring in the venison, chopped rosemary, thyme and bay leaves, a pinch of salt, a teaspoon of pepper and the bashed-up juniper berries.
Fry everything quickly for 3 or 4 minutes, then pour in the ale. Stir in the flour and add just enough water to cover. Bring to a simmer, pop the lid on and place in the oven for about 2½ hours, giving it a stir from time to time.
The perfect pie filling should have tender meat in a rich, dark, thick stew. So if, when you remove it from the oven, it’s still quite liquidy, place the pan on the hob and reduce for 15 minutes or so until it thickens up a bit.
Evenly roll out the pastry on a floured surface until it is the thickness of a pound coin. Tip the stew in the pie dish and place the pastry on top of the pie.
Criss-cross the top of the pastry lightly with a sharp knife. Brush the top with beaten egg.
Pop the pie on the bottom shelf of the oven and bake for 40 to 45 minutes, until the pastry is well cooked, puffed-up and golden - then tuck in and enjoy!
4 Mart 2016 Cuma
Breakfast pancakes recipes
Ingredients:
* 1 cup self-raising flour
* 1 cup semi-skimmed milk
* 1 free-range egg
* 1 pinch sea salt
* 1 pear
* a few knobs butter
* fat-free natural yoghurt , to serve
* runny honey , to serve
*
Ingredients:
These are the fluffiest, loveliest American-style pancakes ever. My girls ask me for them all the time and I get big brownie points whenever I make them. The recipe couldn’t be easier to remember and what’s brilliant about it is that it works like a charm every single time. You can have fun with it by switching up the fruit; strawberries, apples, blackberries, blueberries and bananas are all delicious in these pancakes so feel free to swap out the pears for any of those. The batter will keep as good as gold in the fridge for a day or two if you have any left over.
Put the flour, milk, egg and salt in a mixing bowl and whisk until smooth. Once combined, grate in the pear, core and all then stir it through with a spoon.
Put a large pan on a medium heat and add a knob of butter. Once that melts, add the batter, a spoonful at a time to the hot pan. You’ll need to cook them in batches, cooking them for a few minutes until golden on the bottom, then flipping over and cooking for a few minutes more until they’re done.
When they are golden and fluffy, serve them right away with a dollop of natural yoghurt and some runny honey drizzled all over the top.
Tip: If you sweeten the batter, thicken it with just a little more flour then pour them into a Yorkshire pudding or muffin tin as they also make the most delicious muffins.
* 1 cup self-raising flour
* 1 cup semi-skimmed milk
* 1 free-range egg
* 1 pinch sea salt
* 1 pear
* a few knobs butter
* fat-free natural yoghurt , to serve
* runny honey , to serve
*
Ingredients:
These are the fluffiest, loveliest American-style pancakes ever. My girls ask me for them all the time and I get big brownie points whenever I make them. The recipe couldn’t be easier to remember and what’s brilliant about it is that it works like a charm every single time. You can have fun with it by switching up the fruit; strawberries, apples, blackberries, blueberries and bananas are all delicious in these pancakes so feel free to swap out the pears for any of those. The batter will keep as good as gold in the fridge for a day or two if you have any left over.
Put the flour, milk, egg and salt in a mixing bowl and whisk until smooth. Once combined, grate in the pear, core and all then stir it through with a spoon.
Put a large pan on a medium heat and add a knob of butter. Once that melts, add the batter, a spoonful at a time to the hot pan. You’ll need to cook them in batches, cooking them for a few minutes until golden on the bottom, then flipping over and cooking for a few minutes more until they’re done.
When they are golden and fluffy, serve them right away with a dollop of natural yoghurt and some runny honey drizzled all over the top.
Tip: If you sweeten the batter, thicken it with just a little more flour then pour them into a Yorkshire pudding or muffin tin as they also make the most delicious muffins.
3 Mart 2016 Perşembe
Chilli sausage rolls recipes
Ingredients:
* 3-4 red chillies , (depending on heat - we added 6 but we're chilli fiends!)
* 500 g higher-welfare pork sausage meat
* 1/2 tsp smoked paprika
* 500 g puff pastry
* 2 free-range egg yolks , beaten with a splash of milk
* 1 tbsp whole cumin seeds
*
Ingredients:
Recipe by Peter Begg
Preheat the oven to 180C/gas 4. Pierce the chillies then toast over a gas flame or a hot grill until black and blistered. Place in a bowl, cover with clingfilm and leave to cool. When cool enough to handle, pull off and discard the skins then scoop out the seeds – or leave in if you want fireworks! Chop the chilli flesh and mix with the sausage, paprika and a pinch of pepper.
Sprinkle a work surface with flour. Cut the pastry in half and roll out into 2 strips, 50cm x 15cm each. Shape the sausage meat into 2 sausage shapes and place along the middle of each strip. Coat the pastry either side of the sausage with the egg mixture. Fold the pastry over and press down to seal.
Brush the tops of the sausage rolls with egg wash, sprinkle with cumin seeds and sea salt. Cut into 5cm lengths and place on a non-stick baking sheet. Bake for 20 minutes, until risen, puffed and golden brown.
* 3-4 red chillies , (depending on heat - we added 6 but we're chilli fiends!)
* 500 g higher-welfare pork sausage meat
* 1/2 tsp smoked paprika
* 500 g puff pastry
* 2 free-range egg yolks , beaten with a splash of milk
* 1 tbsp whole cumin seeds
*
Ingredients:
Recipe by Peter Begg
Preheat the oven to 180C/gas 4. Pierce the chillies then toast over a gas flame or a hot grill until black and blistered. Place in a bowl, cover with clingfilm and leave to cool. When cool enough to handle, pull off and discard the skins then scoop out the seeds – or leave in if you want fireworks! Chop the chilli flesh and mix with the sausage, paprika and a pinch of pepper.
Sprinkle a work surface with flour. Cut the pastry in half and roll out into 2 strips, 50cm x 15cm each. Shape the sausage meat into 2 sausage shapes and place along the middle of each strip. Coat the pastry either side of the sausage with the egg mixture. Fold the pastry over and press down to seal.
Brush the tops of the sausage rolls with egg wash, sprinkle with cumin seeds and sea salt. Cut into 5cm lengths and place on a non-stick baking sheet. Bake for 20 minutes, until risen, puffed and golden brown.
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.
2 Mart 2016 Çarşamba
Delicious chocolate mousse recipes
Ingredients:
* 300 g good-quality dark chocolate (70% cocoa solids) , broken into small pieces
* sea salt
* 8 large free-range eggs
* 100 g caster sugar
* 300 ml double cream
* Amaretto
* 2 tablespoons good-quality cocoa powder , plus extra for dusting
* 2 packs sesame snaps
* 400 g sour cherries
*
Ingredients:
There’s one really good reason to make this – chocolate! It’s what makes the world go round, especially for my girls, they’d go mad for this.
You can make it a few days before then just pimp it up with the accompaniments at the last minute. This is also a good one to do with the kids, as they can get involved in all the prep.
Place the dark chocolate and a tiny pinch of salt in a heatproof bowl and sit it over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl. Leave to slowly melt, stirring occasionally.
Meanwhile, separate your eggs so you have the whites in one bowl and the yolks in another. Add the sugar to the bowl of yolks and beat until the sugar has dissolved and its silky and smooth. Whisk the whites with a tiny pinch of salt until they form soft peaks – you should be able to hold the bowl upside down over your head without them falling out! In a third bowl, beat the cream until slightly thick and just whipped.
Once the chocolate has melted, carefully lift the bowl out of the pan. Add 75ml (3 shots) of amaretto and the cocoa powder to your bowl of yolks and mix well. Tip in the cream and mix again, then fold through the melted chocolate until it’s well combined and a gorgeous colour. Finish by tipping in the egg whites, then keep folding, from the outside in in a figure-of-eight until the mix is smooth and evenly coloured. It will look a bit dodgy at first, but trust me it will come together. Spoon or ladle the mousse into a big serving bowl or divide between little glasses or cappuccino cups and pop in the fridge for an hour or two until set.
Just before you’re ready to serve, give the mousse a lovely dusting of cocoa. Pop your dried cherries in a small pan, add a wineglass of amaretto then top with enough water to cover. Put on the heat and bring to the boil, then turn the heat off and leave to stand for a bit. This will bring the cherries back to life. Leaving them in the packet, bash up your sesame snaps in a pestle and mortar. Tip them out, and break up any larger bits that are left so its nutty with a caramelly kick and a bit of a crunch. Serve this in the mortar next to your chocolate mousse with a bowl of those beautiful cherries on the side so everyone can dig in and help themselves. It may look a bit rustic, but honestly, it’s the best chocolate mousse I’ve ever tasted!
* 300 g good-quality dark chocolate (70% cocoa solids) , broken into small pieces
* sea salt
* 8 large free-range eggs
* 100 g caster sugar
* 300 ml double cream
* Amaretto
* 2 tablespoons good-quality cocoa powder , plus extra for dusting
* 2 packs sesame snaps
* 400 g sour cherries
*
Ingredients:
There’s one really good reason to make this – chocolate! It’s what makes the world go round, especially for my girls, they’d go mad for this.
You can make it a few days before then just pimp it up with the accompaniments at the last minute. This is also a good one to do with the kids, as they can get involved in all the prep.
Place the dark chocolate and a tiny pinch of salt in a heatproof bowl and sit it over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl. Leave to slowly melt, stirring occasionally.
Meanwhile, separate your eggs so you have the whites in one bowl and the yolks in another. Add the sugar to the bowl of yolks and beat until the sugar has dissolved and its silky and smooth. Whisk the whites with a tiny pinch of salt until they form soft peaks – you should be able to hold the bowl upside down over your head without them falling out! In a third bowl, beat the cream until slightly thick and just whipped.
Once the chocolate has melted, carefully lift the bowl out of the pan. Add 75ml (3 shots) of amaretto and the cocoa powder to your bowl of yolks and mix well. Tip in the cream and mix again, then fold through the melted chocolate until it’s well combined and a gorgeous colour. Finish by tipping in the egg whites, then keep folding, from the outside in in a figure-of-eight until the mix is smooth and evenly coloured. It will look a bit dodgy at first, but trust me it will come together. Spoon or ladle the mousse into a big serving bowl or divide between little glasses or cappuccino cups and pop in the fridge for an hour or two until set.
Just before you’re ready to serve, give the mousse a lovely dusting of cocoa. Pop your dried cherries in a small pan, add a wineglass of amaretto then top with enough water to cover. Put on the heat and bring to the boil, then turn the heat off and leave to stand for a bit. This will bring the cherries back to life. Leaving them in the packet, bash up your sesame snaps in a pestle and mortar. Tip them out, and break up any larger bits that are left so its nutty with a caramelly kick and a bit of a crunch. Serve this in the mortar next to your chocolate mousse with a bowl of those beautiful cherries on the side so everyone can dig in and help themselves. It may look a bit rustic, but honestly, it’s the best chocolate mousse I’ve ever tasted!
The ultimate spring quiche recipes
Ingredients:
* sea salt
* freshly ground black pepper
* 150 g asparagus
* 100 g fresh peas and broad beans , podded
* 75 g baby spinach
* 2 spring onions
* 4 rashers higher-welfare smoked streaky bacon , optional
* 4 large free-range eggs
* 150 ml double cream
* 150 ml semi-skimmed milk
* ½ a bunch of fresh chives
* 75 g goat\\\'s cheese
* For the pastry:
* 300 g plain flour , plus extra for dusting
* 150 g unsalted butter , at room temperature, cubed
*
Ingredients:
To make the pastry, sift the flour and a good pinch of salt into a bowl, then rub in the butter with your fingertips until it resembles fine breadcrumbs. Gradually add 125ml of cold water, continuously mixing until it comes together to form a rough dough, adding a splash more water, if needed. Bring it together with your hands, wrap in clingfilm and place in the fridge to rest for 30 minutes.
Preheat the oven to 180ºC/350ºF/gas 4. Snap off and discard the woody ends from the asparagus, then slice the stalks into 1cm chunks, reserving the tips. Blanch the asparagus (including the tips), peas and broad beans in a pan of boiling salted water for 1 minute, then drain. Roughly chop and stir in the spinach so it wilts slightly, then refresh the veg under cold running water. Drain well and place into a large bowl. Trim, finely slice and add the spring onions.
Finely slice the bacon (if using), then add to a frying pan over a medium-high heat and fry for 5 minutes, or until golden, turning occasionally. Meanwhile, crack the eggs into a large bowl and whisk in the cream, milk and a good pinch of salt and pepper. Chop and stir in the chives.
On a flour-dusted surface, roll out the rested dough to roughly ½cm thick. Roll the pastry up around the rolling pin, then carefully unroll it to cover a 23cm loose-bottomed tart tin. Gently press the pastry into the tart tin, moulding it to the tin as you go (don’t worry if it breaks – patch up any holes with spare pastry).
Trim away any overhanging pastry, then line with a double layer of clingfilm. Fill nearly to the top with uncooked rice or beans, then bake in the oven for 12 minutes, or until lightly golden. Remove the rice or beans and clingfilm, then return the tart case to the oven for a further 8 to 10 minutes, or until golden and crisp.
Spoon the greens into the pastry case, put the bacon pieces on top, pour in the cream mixture and crumble over the goat’s cheese. Place the quiche in the oven for 35 to 40 minutes, or until just set. Leave to cool slightly, then serve with a crisp green salad.
* sea salt
* freshly ground black pepper
* 150 g asparagus
* 100 g fresh peas and broad beans , podded
* 75 g baby spinach
* 2 spring onions
* 4 rashers higher-welfare smoked streaky bacon , optional
* 4 large free-range eggs
* 150 ml double cream
* 150 ml semi-skimmed milk
* ½ a bunch of fresh chives
* 75 g goat\\\'s cheese
* For the pastry:
* 300 g plain flour , plus extra for dusting
* 150 g unsalted butter , at room temperature, cubed
*
Ingredients:
To make the pastry, sift the flour and a good pinch of salt into a bowl, then rub in the butter with your fingertips until it resembles fine breadcrumbs. Gradually add 125ml of cold water, continuously mixing until it comes together to form a rough dough, adding a splash more water, if needed. Bring it together with your hands, wrap in clingfilm and place in the fridge to rest for 30 minutes.
Preheat the oven to 180ºC/350ºF/gas 4. Snap off and discard the woody ends from the asparagus, then slice the stalks into 1cm chunks, reserving the tips. Blanch the asparagus (including the tips), peas and broad beans in a pan of boiling salted water for 1 minute, then drain. Roughly chop and stir in the spinach so it wilts slightly, then refresh the veg under cold running water. Drain well and place into a large bowl. Trim, finely slice and add the spring onions.
Finely slice the bacon (if using), then add to a frying pan over a medium-high heat and fry for 5 minutes, or until golden, turning occasionally. Meanwhile, crack the eggs into a large bowl and whisk in the cream, milk and a good pinch of salt and pepper. Chop and stir in the chives.
On a flour-dusted surface, roll out the rested dough to roughly ½cm thick. Roll the pastry up around the rolling pin, then carefully unroll it to cover a 23cm loose-bottomed tart tin. Gently press the pastry into the tart tin, moulding it to the tin as you go (don’t worry if it breaks – patch up any holes with spare pastry).
Trim away any overhanging pastry, then line with a double layer of clingfilm. Fill nearly to the top with uncooked rice or beans, then bake in the oven for 12 minutes, or until lightly golden. Remove the rice or beans and clingfilm, then return the tart case to the oven for a further 8 to 10 minutes, or until golden and crisp.
Spoon the greens into the pastry case, put the bacon pieces on top, pour in the cream mixture and crumble over the goat’s cheese. Place the quiche in the oven for 35 to 40 minutes, or until just set. Leave to cool slightly, then serve with a crisp green salad.
1 Mart 2016 Salı
Gluten-free griddle pan waffles recipes
Ingredients:
* 65 g unsalted butter
* 2 large free-range eggs
* 300 ml semi-skimmed milk
* 225 g gluten-free plain flour , (I used Doves Farm)
* 2 teaspoons gluten-free baking powder
* ¼ teaspoon sea salt
* ground cinnamon
* 2 Braeburn apples
* low-fat natural yoghurt , to serve
* maple syrup , to serve
*
Ingredients:
Melt the butter in a small pan over a low heat, then leave to cool. Meanwhile, crack the eggs into a bowl, then whisk in the milk to combine. Sift in the flour, baking powder, salt and ¾ teaspoon of cinnamon, whisk until fully combined, then stir in most of the cooled butter. Remove the apple stalks, then grate the apples (core and all). Fold two-thirds of the apple into the mixture, but avoid stirring too much at this stage.
Place a high-sided griddle pan (roughly 25cm x 30cm) over a high heat and brush with the remaining melted butter. Pour in the batter, tilting the pan so the batter spreads out evenly. Reduce the heat to medium-low and cook for around 6 minutes, or until lightly golden underneath. Carefully flip it over (this can be tricky, but be bold and go for it!), then continue cooking for around 6 minutes, or until golden, crisp and cooked through.
Slice into 6 pieces, then serve with natural yoghurt, the remaining grated apple, a drizzle of maple syrup and a dusting of cinnamon. They’re also delicious with fried bacon, eggs and maple syrup – give it a go when you’re feeling extra indulgent.
TOP TIP: Feel free to use a waffle maker if you have one – just make sure you follow the manufacturer’s instructions.
* 65 g unsalted butter
* 2 large free-range eggs
* 300 ml semi-skimmed milk
* 225 g gluten-free plain flour , (I used Doves Farm)
* 2 teaspoons gluten-free baking powder
* ¼ teaspoon sea salt
* ground cinnamon
* 2 Braeburn apples
* low-fat natural yoghurt , to serve
* maple syrup , to serve
*
Ingredients:
Melt the butter in a small pan over a low heat, then leave to cool. Meanwhile, crack the eggs into a bowl, then whisk in the milk to combine. Sift in the flour, baking powder, salt and ¾ teaspoon of cinnamon, whisk until fully combined, then stir in most of the cooled butter. Remove the apple stalks, then grate the apples (core and all). Fold two-thirds of the apple into the mixture, but avoid stirring too much at this stage.
Place a high-sided griddle pan (roughly 25cm x 30cm) over a high heat and brush with the remaining melted butter. Pour in the batter, tilting the pan so the batter spreads out evenly. Reduce the heat to medium-low and cook for around 6 minutes, or until lightly golden underneath. Carefully flip it over (this can be tricky, but be bold and go for it!), then continue cooking for around 6 minutes, or until golden, crisp and cooked through.
Slice into 6 pieces, then serve with natural yoghurt, the remaining grated apple, a drizzle of maple syrup and a dusting of cinnamon. They’re also delicious with fried bacon, eggs and maple syrup – give it a go when you’re feeling extra indulgent.
TOP TIP: Feel free to use a waffle maker if you have one – just make sure you follow the manufacturer’s instructions.
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