Pastiera Napoletana Recipe (Italian Grain Pie) - Savoring Italy. Chocolate Espresso Sugar Cookies - The Sweet and Simple Kitchen. Charred cauliflower quesadillas. Maple Cream Pie. Recipes, Easy Recipes, Menu Ideas. Nigel Slater’s recipes for baked ricotta with roasted beetroot, and miso-glazed fruit buns. We ate most of dinner with our fingers, tugging flesh from the shells of Scottish langoustines, dipping it into warm butter that we had melted with cracked pepper and lemon juice.
We peeled the skin from tiny, baked beetroots still warm from the oven and dunked them into a quivering soufflé of ricotta, parmesan and thyme. Actually “soufflé” is the wrong word – it was simpler than that; a shallow pudding without the trauma of collapse. Just a soft, fragrant, light and savoury cloud of egg, herbs and cheese. Those langoustines were simply tossed in olive oil and roasted for a few minutes in a very hot oven. We could have roasted chicken wings or steamed a net of mussels, anything not to involve the cold steel of knife or fork. Yotam Ottolenghi recipes. From lime gravadlax to pulled lamb: Yotam Ottolenghi’s slow-cooked recipes. Time is doing two things at the moment, I find.
Vegan Lasagne with Lentils & Spinach Pesto - Rebel Recipes. As you know, I’m naturally drawn to spices; Indian and Middle Eastern food is what makes my belly happy and my soul excited, so I tend to fill my days with nothing but these delicious dishes (why not check out my favourite Indian Inspired Fluffy Chickpea Omelettes created with Spiced Tomatoes) but it also means that sometimes I can forget just how delicious Mediterranean food can be.
I particularly love Italian flavours – they are renowned for not only their quality cooking but by their ultimate passion and communal rituals and love they pour into every dish. They also utilise home-grown produce, (which is something that is super close to my heart) that is just bursting with fresh farm-to-table flavour and authenticity. But it’s been absolutely years since I last ate or even made lasagne, so I just knew that had to change ASAP. Peanut Butter and Jelly Cheescake Bars. These peanut butter and jelly bars have a base layer of peanut butter oat cookie topped with peanut butter cheesecake, homemade strawberry jam, and a peanut butter oat crumble.
They’re chewy, creamy, gooey, crunchy, and a delicious twist on a childhood classic! Peanut butter and jelly cheesecake bars Your favorite lunch box sandwich just got a major upgrade. Healthy Brownie Cookie Dough Bars (Vegan and Gluten Free) These no bake healthy brownie cookie dough bars are like heaven in a slice.
French Yogurt Cake {The Easiest Cake in The World!} - The Londoner. This is quite simply the easiest cake in the world.
If you’re new to the world of baking, this is for you. Never again will you reach for a box set once you’ve got this under your belt (unless you’re making Slutty Brownies, of course). Made by French grandmothers and taught to toddling grandchildren since time began. Date and ginger chocolate chip biscuits Recipe. The method for these biscuits is like a ginger snap but these are more like a regular chewy American-style cookie.
Ingredients 125g unsalted butter 200g palm sugar, grated, or dark muscovado 1 egg (60g) 2 tsp ground ginger 1/2 tsp ground cinnamon. The Loopy Whisk - Feel good recipes for all dietary requirements. Yotam Ottolenghi's recipes for summery green side dishes. Going by my experiences with young ones, I am not entirely sure that the whole Popeye and spinach campaign was strictly necessary.
Yes, green vegetables weren’t my children’s first dinner choice when they were very young, but, as they get older, they take much less encouragement at least to try them. The thing about green food is, it tells you where it’s going to take you, depending on where it lands on the colour spectrum: deeper shades mean it’s likely to be complex and earthy, while lighter ones tend to be more vibrant and fresh. Camera & Clementine. With the little bit of heat we have greatly received over the last couple of days, all sorts of wild green plants have sprung to life, including stinging nettles.
What was lying dormant as small shoots, have all at once shot up 30 cm in just a few days. I find springtime incredible, and if you are lucky enough to have a garden to view every day, you can really notice the fast pace at which the vegetation grows. Instead of mowing down your nettle patch, try using them in your cooking! Here I have created a recipe using a few handfuls of nettles added to bread dough. Its delicious, and nutritious! Makes 6 large sandwich rolls 1 tsp easy bake yeast 500g organic shipton mill strong white flour 1 tbsp honey2 tbsp olive oil1 tsp salta big handful of scolded and chopped nettles350ml luke warm water6 extra big nettle leaves for the top. David Atherton's recipe for Swedish crown cake. Potatoes are a great way of adding structure and moisture to a cake.
They have been used in Swedish baking for centuries and a recipe for kronans kaka (crown cake) was first published in 1903. Cakes made with potato are moist due to the starch but can be rather dense. Anna Jones' recipes for charred cauliflower and grilled spring salad. The days and weeks at home have lost their definition. Cooking helps to de-blur the days, adding variety, and recently that’s involved a lot of barbecued veg. These cauliflower steaks are a favourite: brushed with honey and smoked paprika, then charred and topped with a shock of punchy green chimichurri, South America’s answer to salsa verde.
There has also been barbecued salad: the grill lends smokiness to spring veg (which are usually treated more delicately), while the yoghurt ranch dressing, which I’ve been putting on everything, brings it all together. What day is it again? Smoky honeyed cauliflower steaks with chimichurri (pictured above) Prep 20 minCook 10 minServes 2-4 2 large cauliflowers5 tbsp olive oil2 tbsp honey or maple syrup2 tbsp jalapeno brine1 heaped teaspoon smoked paprikaA couple of sprigs of thyme or oregano, leaves picked and finely chopped This recipe will leave you with a bit of leftover raw cauliflower that you can roast for another meal.
Pumpkin sesame olive bread recipe Recipe. This bold little loaf can be served with soups and dips, and has a golden pumpkin crumb studded with green olives. The toasted sesame top and deep cuts is a nod to Cyprus' koulouri bread, the original tear and share loaf, and a great one when you've got friends around as you can just rip into it with your hands at the table. More finger-licking food, that's what we need. Ingredients 150g cooked peeled pumpkin 175g warm water 1 tsp fast-action yeast 100g thick yoghurt. Almondandfig. Almondandfig. Lockdown larder: a feast of quick and easy cake and cookie recipes. Paratha , How to make paratha , three easy ways. Cauliflower Spinach Bolani Ramadan Special. Zucchini Bread. Oil-free + Yeast-free + Vegan/Vegetarian Recipe. □□□□ on Instagram: “I’m not big on baking but I decided to make vegan chocolate cookies for the family and they turn out so good □. I used dark sugar about 1…”
Smitten kitchen – Fearless cooking from a tiny NYC kitchen. Yotam Ottolenghi's recipes for lockdown. After the first few minutes of boiling, spaghetti are just stringy strands that you really wouldn’t want to eat. But at about the seven-minute mark, things start to change: the strands begin to yield and soften, before, eventually, they give in and give way, ready to be sauced up and spruced up. The past few months have felt a bit like this, too, as the world was thrown into hot water and told to change its form.
We may not have reached that seven-minute mark quite just yet, but our ability to adapt and acclimatise gives me hope that we soon will. For now, though, the kitchen is our safe space, even if the question “What do I want for dinner?” Has now changed to: “How do I make do with what I have?” Remember, recipes aren’t sacred; they are only there to guide and support you on your mealtime journeys. Hawaij onion soup (pictured above) Breathe new life into the French classic with a tin of chickpeas and a few spices from the drawer.
Spicy baked beans on toast.