Spring mushroom risotto. 40g dried ceps2 strands of saffron1 tbsp olive oil1 tbsp butter4 garlic cloves, whole1 onion, chopped ½ tsp sugar400g St George’s and morels, chopped100g horse or button mushrooms400g risotto rice125ml white wine1 preserved lemon, chopped, plus extra to serve100g pom pom, chopped400g tin of tomatoes, chopped100g green olives, pitted7g fresh flat leaf parsley, choppedSea salt and ground black pepper 01.Place the dried ceps in a jug and fill with 1 litre of boiling water, then add the saffron.
Stand for 10 minutes.02.Meanwhile, in a large saucepan, heat the olive oil and butter, then add the whole garlic cloves and onions, then sprinkle with the sugar. Sauté for 5 minutes, until the onions are soft. Add the St George’s, morels and horse or button mushrooms and sauté for 2 minutes. Season with a pinch of salt, then add the rice, coating with the mixture and add the wine and lemon. From food writer Liz O’Keefe’s upcoming mushroom cookbook co-authored with the Mushroom Man Michael Hyams. Quick coconut chicken curry. Plaice with lemon parsley butter and crushed potatoes. Kiki bacon and egg sandwich. Tex-Mex Mushroom-Baked Eggs - olive. Sausage, Sweet Potato Noodles and Broccoli Skillet. Sausage, Sweet Potato Noodles and Broccoli Skillet is a quick and nutritious gluten-free dinner recipe that’s cooked in one skillet and in under 30 minutes!
This post may contain affiliate links. From Cheeseburger Fries to vegetable-packed skillets, because THAT’S HOW WE DO! That is to say, I’m all about balance these days. Aka a friend recently inspired me to dust off the ol’ Fitbit and let’s just say the amount of steps I’m taking a day, or rather, not taking, doesn’t quite balance with the fact that I felt compelled to order gluten-free cinnamon rolls from a bakery in San Francisco for an ungodly amount of money last week. All I have to say is, #preggoprobz.
Anyway, I haven’t talked much about it but I’m not feeling super awesome this pregnancy. ) and the lightening bolts shooting down my left side will subside when I finally get to hold this sweet baby in my arms. Six more weeks. This meal, you guys. Ben = demolished two bowls. Sausage, Sweet Potato Noodles and Broccoli Skillet. Mushroom gratin. Easy cauliflower macaroni cheese. Egg drop chicken noodle soup | BBC Good Food. Baked beans with turkey meatballs. Noodle, chicken and coconut laksa. Flamenco Eggs with Tomato & Serrano Ham - The Happy Foodie. Mushroom and beef burgers. Santorini tomato fritters with yogurt dip.
Prawn and herb lettuce cups with ginger dressing. Asparagus and pancetta soldiers with soft-boiled eggs. Beetroot and smoked salmon tart with horseradish. White fish with spicy beans and chorizo. Circassian chicken. Roast beef salad platter. Macaroni and Cheese recipe. Melting-middle baked onions recipe. Step 1 Heat the oven to 200C/fan 180C/gas 6. Trim the bases of the onions so they stand up in a baking tray, and cut the tops flat, about 1cm down, so you can see most of the onion layers. Pour 1cm boiling water into the tray, add the bay leaves and cover tightly with foil.
Bake for 1-1¼ hours until they are soft all the way through when pierced with a skewer. Step 2 Pour any liquid from the bottom of the tray away, and leave to cool for 20 minutes until they are cool enough to touch. Step 3 Toss the bread cubes with 1 tbsp oil, the remaining thyme and season well. Honey mustard chicken and parsnips. Persian pilgrim's soup. Tuna, cannellini bean and red onion salad on griddled tomato bread. Eggs en cocotte with hot-smoked salmon, leeks and peas.
Devilled pork kebabs. Crispy chicken legs with vegetable pilaf. Baked beans. Tomato and Brie tart. Salmon with crunchy, quick-pickled fennel salad. Fennel and pork pappardelle. Indian bubble and squeak with fried eggs. Chicken with marsala, olives and blood oranges. Griddled chicken fajitas with squashed avocado. Lemon & fennel pork meatballs. Sweet potato & black bean chilli with zesty quinoa. Smoked haddock risotto.
Ricotta and cavolo nero gnocchi with sage butter. Smoky prawn rice. Chilli crab noodles. Creamed leeks and smoked haddock on toast. Creamed leeks and smoked haddock on toast. Cod & spinach yellow curry. Quick quinoa and black bean chilli recipe. Chicken supremes with wild mushroom and tarragon sauce. Salsa di pistacchi (Pasta with Pistachio Sauce) Gnocchi Gratin With Gorgonzola Dolce recipe. Thai Beef Stew With Lemongrass and Noodles recipe. Herby lamb cobbler. Hot-smoked salmon fishcakes. Beef tacos. Chicken with beans, braised little gems and garlic yogurt. Leek, lemon and white bean orzo. Seafood fideuà recipe. Sausage and Guinness toad in the hole. Sumo Stew (*Chanko-Nabe*) with Shrimp, Meatballs, and Bok Choy recipe.
Oregano cheese skewers. Pan-fried lemon sole with caper sauce and lentils. Warm roast cauliflower, sweet potato and quinoa salad. Chicken burgers with sweet onions. Wild mushroom, chard and goat’s cheese risotto. Spinach, sweet potato & lentil dhal. Irish stew. Sprouting broccoli and pea pesto gnocchi. Palestinian maftoul salad. Lentil ‘meatballs’ with fresh tomato sauce recipe. One-pan chilli eggs with guacamole. Mega Veggie Tofu Burger | Vegetable Recipes. Method Wrap the tofu in a clean tea towel, then squeeze and wring it out to remove the excess liquid (about 4 tablespoons should come out – it’s messy, but really important to do this for great burger texture later). Place the tofu in a bowl, scraping it off the tea towel. Crack in the egg, then add the breadcrumbs and Marmite. Mix and scrunch together really well with clean hands, then shape into 4 even-sized patties that’ll fit nicely in your buns once cooked. Roughly chop the tomatoes and put into a dry non-stick frying pan on a high heat with a pinch of black pepper, a splash of water and the vinegar.
Meanwhile, finely slice or prep all the salad veg. Ricotta-stuffed chicken breasts. Green pearl barley salad with roast parsnips and goat's cheese. Bandol bouillabaisse recipe. Step 1 To make the croutons, heat the oven to 180C/fan 160C/gas 4. Slice the baguette into very thin slices and place onto a baking tray. Drizzle with olive oil and season. Bake for 5 minutes or until golden. Leave to cool. Step 2 Heat 50ml olive oil in a large stock pan, add the chopped fish, fennel, onion, leek and celery and fry for a few minutes. Step 3 Add the white wine, tomato purée, chopped tomatoes and fish stock. Step 4 Meanwhile confit the fennel. Step 5 To make the potatoes, dissolve the vegetable stock cube in boiling water with a pinch of saffron. Step 6 Blitz the soup with a stick blender very briefly, to liquidise about 1/3. Step 7 Remove 50ml of the soup, and transfer to another pan. Step 8 Slowly trickle in the oil, stopping the machine occasionally and scraping down the sides.
Step 9 Just before serving, steam open the mussels, in a pan, with a dash of white wine then add the mussels to the main soup pan. Step 10. Sticky ginger beef and sprouting broccoli stir-fry. Cardamom butter chicken. Steak and blue cheese melts. Fondue gratin. Chorizo, parsley and goat's cheese frittata. Roasted cauliflower dhal. Cauliflower cheese soup. Bubble and squeak with buttered toast. Sirloin steaks with roast squash and herb butter. Quick steak fajitas with pickled red onions. Goan chicken curry. Hot Camembert pastry parcels. Squash, kale and butter bean stew. Egg & Puy lentil salad with tamari & watercress. Spiced mackerel fillets with shallot and lemon chickpeas recipe. Quick prawn curry noodles. Mussel and Saffron Soup - Recipes. This is a smart soup, great if you're entertaining, and now that the mussels come with much of the cleaning and scrubbing already done, it isn't half the bother it used to be.
Serves 4 This recipe is from The Delia Collection: Soup First of all, you need to prepare the mussels so begin by discarding any that have broken shells or any that don't close when given a sharp tap with a knife. Then, under cold running water, scrub the mussels, removing any barnacles, and pull out the little hairy 'beards'. After you have cleaned each mussel, place it straight into a bowl of clean water and when they're all in, swirl them around to get rid of any lingering bits of grit or sand. Drain them in a colander and they are now ready to be cooked. Next, pour the wine into a large, wide-bottomed pan and when the wine comes to the boil, put two tablespoonfuls into a cup or small bowl. Next, tip the mussels into the pan, cover with a lid and leave on a high heat for 4-5 minutes. Baked eggs with smoked salmon. Hot-smoked salmon and broccoli crustless quiche recipe. Smoked haddock and celeriac hotpot. Tuna melt with spring onion confit recipe. Mussels with tarragon and crème fraîche.
Chicken & bacon cacciatore. Sausage and butterbean casserole recipe. Herb-crusted fish with parmesan butter and lemon rice. Fish pie. Coconut dahl with naans - slow cooker recipe. Step 1 To make the naans, mix the yeast and yogurt with 250ml warm water. Put the flour and salt in a bowl and gradually stir in the yeast mixture until it comes together as a dough. Tip out onto the worksurface and knead for 10 minutes, or 5 minutes in a mixer with the dough hook, until smooth. Put into a clean bowl, cover with oiled clingfilm and leave for 2 hours, or until doubled in size.
Step 2 Heat 1 tbsp oil in a large pan, and fry the onion and ginger until really soft. Step 3 When the dough is ready, knead it briefly on a lightly floured worksurface. Step 4 Heat the oven to 240C/fan 220C/gas 9. Step 5 To reheat, defrost the dahl in the fridge overnight, and leave the naans on the worksurface to come to room temperature. Put all the dahl ingredients and 800ml water in a slow cooker. Superfood rice salad in wasabi dressing.