Veal with shallots, green olives and gremolata Amelia Freer's butternut squash 'pasta' with sage and pine nuts New potato and chorizo hash with asparagus, poached egg recipe While the potatoes are cooking, heat 1 tbsp oil in a pan and cook the onion slowly for 6 mins without colouring. Add the chorizo and fry for 2-3 mins. Add the potatoes and warm through. Stir in the parsley and season with salt and pepper to taste. Meanwhile, toss the asparagus in 1 tbsp oil in a baking dish. Roast at 180°C for 10-15 mins, until just tender (or griddle for 5 mins). Crack the eggs into individual small bowls. While the eggs are cooking, plate the potatoes and asparagus. Saffron poached chicken with cauliflower couscous, dates and pine nuts Salmon Gravlax It's not Christmas in Norway without gravlax! two salmon fillets, similar in size, skin on (weighing about 3 lbs total) large bunch fresh dill 1/4 cup Kosher (or pickling) salt 1/4 cup granulated sugar 2 tablespoons crushed black peppercorns lemon wedges, for garnish Lay both halves of fish on plate. Black Bread or Pumpernickel is the perfect pairing for gravlax! Photography by Alexandra Grablewski Made it?
Lentil lasagne with rainbow chard and feta Roasted butternut squash and pine nut quinoa recipe • mixed dried herbs (I like oregano, herbs de provence, thyme and rosemary) • 1 tsp paprika • 1 cup of quinoa • 1 lime or lemon • a large handful of long-stemmed broccoli • a handful of fresh coriander • ⅓ of a cup of pine nuts • a dozen cherry tomatoes Preheat the ove to 190°C/gas mark 5. Slice the squash in half, then peel off the skin and remove the seeds. Place the squash on a baking dish and drizzle with olive oil, a pinch of dried herbs, a teaspoon of paprika and a sprinkling of salt. Bake for about 15 to 20 minutes, until deliciously soft. Meanwhile make the quinoa. Chop the broccoli into segments and roughly chop the coriander leaves. Toast the pine nuts in a dry frying pan on a high heat, for about three to four minutes. Slice the cherry tomatoes into quarters. Once the quinoa and the squash are cooked, remove from the heat and stir them together along with the pine nuts, a drop more lime and the cherry tomatoes. Deliciously Ella: how to go gluten-free naturally
Indian spiced omelette with coriander, chilli and turmeric Norwegian Pizza with Smoked Salmon, Goat Cheese, & Herb Oil Love this pizza. So many amazing flavors together. And adding some honey to the dough makes it extra tasty. This recipe is from my Spring 2015 issue! Read the issue: CLICK HERE Instant Download PDF: CLICK HERE Serves 4-6 Dough: 1 cup warm water 1 tablespoon honey 1 tablespoon dry yeast 2 1/2 cups flour 1 teaspoon salt 4 tablespoon olive oil Filling: 3 plum tomatoes, sliced 1 cup crumbled goat cheese 2 tablespoons olive oil salt & pepper 6 oz sliced smoked salmon arugula leaves Herb Sauce: 1 1/2 cup parsley leaves 1/4 cup toasted pine nuts olive oil Start with the dough. Photography by Alexandra Grablewski Made it?
Crostini with marinated broad beans, red peppers and ricotta Rick Stein's spiced lamb filo pastries with pine nuts Easy pad Thai noodles 200g medium-thick flat rice noodles (see Ghillie’s intro)2½-3 tbsp coconut, grapeseed or rapeseed oil3 medium free-range eggs, beaten1 tsp reduced-salt soy sauce150g firm tofu (or 300g if not using meat/prawns), cut into 2cm cubes1 free-range skinless chicken breast, sliced (see introduction)125g sustainable king prawns (see introduction)2 garlic cloves, chopped2 good pinches cayenne pepper or 1 pinch chilli flakes2 tsp ground dried shrimps (see know how; optional)100g beansprouts3 spring onions, finely choppedFresh coriander, to serveLime wedges, to serve For the sauce 2 tbsp tamarind paste (from the world food section of supermarkets)2 tbsp Thai fish sauce1½ tsp palm sugar or honey1 tbsp tomato ketchup1-2 tbsp lime juice3 tbsp roasted peanuts, finely chopped, plus extra to serve 01.Prepare the noodles first so you can stir-fry everything quickly at the end.
Panzanella Salad with Pasta & Canned Tomatoes How to eat panzanella all year long! Serves 4 1/4 loaf of bread 1/4 cup olive oil 28 oz can Muir Glen Organic Fire Roasted Crushed Tomatoes 1 lb cooked pasta (I used ziti) 3/4 cup mixed olives salt and pepper, to taste 1/2 cup fresh basil Preheat oven to 375°F. Entertaining tip: you can make ahead up to step 3, then resume on the day of the event! Made it?