There is something about the simplicity of this recipe that just works. It couldn’t be easier to make and goes with just about everything.
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500 g/4 cups petits pois
125 g/2½ cups baby spinach leaves
5 g/¼ cup freshly chopped mint
5 g/¼ cup freshly chopped flat-leaf parsley
A pinch of dried chilli/hot red pepper flakes
A few drops of freshly squeezed lemon juice
150 g/5½ oz. feta cheese, roughly crumbled
Salt and freshly ground black pepper
Olive oil, for drizzling
SERVES 6
Simmer the petits pois in a pan of lightly salted water until just cooked through. Drain and immediately fold through the spinach, allowing the residual heat in the petits pois to wilt the spinach.
Once the steam has evaporated, stir through the herbs and chilli flakes, add the lemon juice and season with some salt and pepper.
Drizzle over some olive oil and stir in the feta. Keep the pieces of feta quite chunky, as they will break down even further when mixed.
Serve whilst warm.
This recipe is from Cypriana by Theo A. Michaels. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.
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1 tablespoon cumin seeds
½ tablespoon coriander seeds
½ teaspoon fennel seeds
½ teaspoon black peppercorns
A pinch of sugar
A pinch of dried chilli/hot red pepper flakes
Finely grated zest of 1 small lemon
2 pinches of Greek dried oregano
500g/1lb.2oz. sirloin lamb
Salt and freshly ground black pepper
Olive oil, for drizzling
(Serves 2-4)
Preheat the oven to 200°C (400°F) Gas 6.
Toast the cumin seeds, coriander seeds, fennel seeds and peppercorns in a dry frying pan for a couple of minutes until they release their aroma, then remove from the heat. Using a pestle and mortar or spice grinder, grind the toasted spices to a coarse grain, then combine with the sugar, dried chilli flakes, lemon zest and oregano. Store in an airtight jar.
The sirloin of lamb is a beautiful cut of meat and needs very little manhandling to get the best from it. At most, score the top of the lamb, the skin side, to stop it curling in the pan. Season the lamb all over with salt and pepper, and then place skin-side down in a hot ovenproof pan and fry for 5 minutes without touching. I mean it, don’t touch it.
After 5 minutes, flip it over, generously cover the top (the side you scored) with the crust mixture, pat it down a little, then transfer to the preheated oven and roast for 6 minutes. Take it out and let it rest for 10 minutes before carving into thick strips at an angle.
Serve with sides of whipped, garlic potatoes, feta & mint greens and roasted tahini cauliflower.
Tip: You can add small pile of the crust mixture on the side of each serving plate for sprinkling.
This recipe is from Cypriana by Theo A. Michaels. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.
Whether you're craving sweet or savoury, these pancake recipes will make for a delicious stack when Pancake Day rolls around!
]]>1. Pancake Stack with Maple Whipped Butter
The batter for these classic American pancakes from Eggs All Day makes platefuls of light and fluffy pancakes from just one egg. Served with lashings of maple syrup and whipped maple butter, this is an indulgent yet cheap breakfast.
2. Mushroom, Bacon and Onion Pancakes
Starting your weekend with a proper breakfast or a late brunch always feels like a treat. These small, fluffy pancakes from Lazy Day Brunches – flavoured with mushrooms, bacon and onion – make a great savoury all-in-one brunch dish to enjoy.
3. Gluten-free Apple Pancakes
These sweet pancakes from Modern Pancakes are super-easy to make and will be loved by everyone, not just your gluten-free guests. The combination of the nuttiness of the buckwheat, the tartness of the apple and the mellow sweetness of maple syrup is a winner!
4. Banana Pancake Love Letters
These crispy fried banana-filled pancakes drizzled with condensed milk and dusted with spiced sugar, from Theo's Family Kitchen, are a popular street-food snack throughout South-east Asia, and never fail to satisfy.
5. Porridge & Nut Butter Pancakes
Leftover porridge bulks out this batter and makes for a delicious pancake, giving it a more robust, yet still fluffy texture. For this recipe from Megan Davies' Fridge Raid, you can use a mix of nut butters, whether it be almond, peanut, cashew or even Nutella!
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150 g/1 cup plain/all-purpose flour, plus extra for dusting
½ teaspoon salt
1 teaspoon ground cinnamon
A pinch of cayenne pepper
35 g/3 tablespoons white granulated sugar
2 ripe bananas, cut into 5-mm/¼-in. slices
50 g/3½ tablespoons butter
Canned condensed milk, to serve
MAKES 4
To make the pancake dough, put the flour and salt in a bowl and mix together. Add 125 ml/½ cup water and mix until you have soft doughlike consistency (add more water if it is too dry or more flour if it is too wet). Pull off small amounts of dough and use your hands to roll them into golf-ball-size portions. Put on a tray, cover with a damp cloth or clingfilm/plastic wrap and leave to rest for about 15 minutes.
Mix the ground cinnamon, cayenne pepper and sugar together in a small bowl and set aside.
When you are ready to cook, flatten a ball of dough and use a rolling pin to roll it out as thinly as you can in a fairly even square shape. Lightly dust a piece of baking parchment with flour and lay the dough square on top. Place some banana slices in the centre, leaving a gap all the way around it, then immediately fold over the edges to make an envelope. Repeat with the remaining dough and banana slices.
Heat a large frying pan/skillet set over a medium heat and add a knob/pat of butter. Pick up the parchment paper with the filled dough on it and with your hand under the parchment flip this carefully into the pan, peeling away the parchment. Cook for a few minutes, or until golden and crisp, then add another small knob of butter to the pan, flip the pancake over and fry for another 2 minutes until golden. Remove from the pan onto a plate and cover with foil to keep warm while you cook the rest of the pancakes.
Slide the pancakes onto serving plates, drizzle with condensed milk and sprinkle with the spiced sugar mix. Serve warm.
This recipe is from Theo’s Family Kitchen by Theo Michaels. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.
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100 g/generous ½ cup chana dal (yellow split peas)
1 litre/4 cups just boiled water
¹⁄₈ teaspoon salt
¹⁄₈ teaspoon ground turmeric
DAL
120 ml/½ cup sunflower oil
1 teaspoon cumin seeds
1 dried red chilli/chili
3–4-cm/1¼–1½-in. long cinnamon stick, broken into pieces
2 cloves
2 bay leaves
¹⁄₈ teaspoon ground turmeric
¹⁄₃ teaspoon asafoetida
1 onion, finely diced
1 tablespoon Ginger and Garlic Paste
2 green chillies/chilis, chopped
120 ml/½ cup canned chopped tomatoes
½ tablespoon Kashmiri chilli/chile powder
½ teaspoon ground coriander
¼ teaspoon ground cumin
¼ teaspoon garam masala
½ teaspoon salt
VAGAR (TEMPERED OIL)
2 tablespoons sunflower oil
½ teaspoon mustard seeds
1 red chilli/chili, sliced in half 4–5 curry leaves
SERVES 2
Wash the chana dal several times under cold running water until the water runs clear. Place the dal in a bowl, add 500 ml/2 cups just boiled water and soak for 15 minutes. Drain the al and set aside.
Pour 500 ml/2 cups water into a pressure cooker and add the soaked dal, salt and turmeric. Close the lid and place over a high heat. Cook until the pressure cooker whistles twice, remove from the heat and set aside to cool.
Without opening the lid, lift the whistle to release any pressure and then open the pressure cooker. Check the dal is ready by squeezing a piece of dal in between your finger and thumb; it should crush easily. If the dal is still hard, close the lid and return to a high heat for 1 more whistle.
Heat the oil in a pan over a medium heat for 2 minutes. Check if the oil is hot enough by placing a few cumin seeds into the pan; if they sizzle, the oil is ready.
Add the cumin seeds, dried red chilli, cinnamon sticks, cloves and bay leaves and stir quickly a couple of times. Add the turmeric and asafoetida, stir quickly to mix and then add the onion. Stirring occasionally, cook the onion for about 8 minutes, or until it turns a lovely golden-brown colour.
Add the ginger and garlic paste, stir to mix and then add the green chillies. Once the paste starts to turn a light golden colour, add the tomatoes and stir for 2 minutes, crushing any lumps of tomatoes as you stir.
Stir the Kashmiri chilli powder into the mixture. Add the ground coriander, cumin, garam masala and salt and mix well for 2 minutes.
Add the cooked dal to the pan along with the cooking water, raise the heat to high, cover and cook, stirring occasionally, for about 3–4 minutes.
Remove the pan from the heat and transfer the dal to a dish.
At the last minute make the vagar. Clean the pan you were using with paper towels. Heat the oil in the pan over a high heat. Add the mustard seeds and when they start to crackle, add the red chilli and curry leaves. Stir quickly and then immediately pour the vagar over the chana dal.
Serve with Rotli, rice and any other side dishes such as Limbu nu Athanu.
TIP This dal is delicious garnished with micro coriander/cilantro and red amaranth if liked.
This recipe is from Manju's Cookbook. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.
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2 tablespoons olive oil
1 large onion, finely chopped
4 carrots, diced
3 garlic cloves, chopped
400 g/14 oz. can chickpeas/ garbanzo beans, drained
55 g/¼ cup dried Puy lentils, rinsed
1 tablespoon ras-el-hanout
1 teaspoon turmeric powder
1 teaspoon ground ginger
½ teaspoon dried chilli/red pepper flakes
4 dried dates, roughly chopped
2 tablespoons tomato puree/paste
375 ml/1½ cups hot vegetable stock
1 unwaxed lemon, cut in half
2 handfuls chopped parsley
½ small cauliflower, grated or blitzed in a food processor
sea salt and cracked black pepper
pomegranate and wholewheat couscous, to serve
Low 7-8 hours
High 4-5 hours
Serves 4
NUTRITIONAL INFORMATION
301 kcals, 9.2 g fat (1.3 g saturates), 35-1 g carbohydrate (20.3 g sugars), 11.8 g fibre, 11.8 g protein, o.8 g salt
Put all the ingredients up to and including the hot vegetable stock into the slow cooker pot. Stir well until combined and add the lemon halves, pressing them into the pot.
Cover and cook on low for 7-8 hours, or high for 4-5 hours. Remove the lemon halves, stir in half the parsley and the cauliflower, season with salt and pepper, and add more hot stock or water, if needed, to make a sauce-like consistency. Cover and cook for another 15 minutes - the cauliflower just needs to soften in the residual heat.
Scatter the remaining parsley and the pomegranate over the tagine and serve with couscous.
This recipe is from Healthy Slow Cooker by Nicola Graimes. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.
]]>This breakfast sandwich from Vegan Snacks has got creamy elements and enough tang from harissa and barbecue sauce to keep it interesting.
Portabellini Mushrooms with Cannellini Beans & Lemon Tahini Dressing
Portabellini mushrooms have a really lovely, deliciously savoury flavour and are well worth seeking out, but at a pinch, you could use brown chestnut mushrooms as an alternative if you can’t get hold of them. Try this recipe from Vegan One-Pan.
After eating a similar dessert to this one at a neighbour’s house, Dunja Gulin was inspired to create a vegan version for her book, Vegan Baking. You can also use half semolina and half unbleached flour, but the grainy texture is what makes these squares so interesting.
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500 g/1 lb. 2 oz. portabellini mushrooms, stalks removed
100 ml/1/3 cup plus 1 tablespoon extra virgin olive oil
2 garlic cloves, fi nely chopped
1 teaspoon fresh thyme leaves
4 generous handfuls of fresh baby spinach leaves
400-g/14-oz. can cannellini beans, drained and rinsed
LEMON TAHINI DRESSING
75 g/1/3 cup tahini paste
Zest and juice of 1 lemon
2 garlic cloves, grated
SERVES 3–4
Preheat the oven to 160°C fan/180°C/350°F/Gas 4.
Put the mushrooms on a baking sheet. Mix the oil, garlic and thyme together and spoon all but a tablespoon over the mushrooms. Bake for 10–15 minutes, until the mushrooms are cooked. Stir the spinach and beans together with the remaining spoonful of garlic and thyme oil, and spoon this around the cooked mushrooms.
Return everything to the oven for 4–5 minutes, until the spinach is lightly wilted and the beans are warm. Arrange everything on a serving platter and pour over any juices that are left in the pan.
Mix all the ingredients for the tahini dressing together in a bowl with 60–75 ml/1/4–1/3 cup water and drizzle over the mushrooms before serving.
This recipe is from Vegan One-Pan. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.
]]>This breakfast sandwich has got creamy elements and enough tang from harissa and barbecue sauce to keep it interesting.
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1 butternut squash, peeled
1 avocado, peeled and pitted/stoned
1 tablespoon freshly chopped coriander/cilantro (optional)
4 English muffins
Sea salt
Barbecue sauce, to serve
TAHINI-HARISSA DRESSING
50 g/¼ cup tahini
1 garlic clove, peeled
1 teaspoon harissa paste
½ teaspoon sea salt
1 tablespoon fresh lemon juice
SERVES 4
Preheat the oven to 200°C (400°F) Gas 6. Slice the neck or handle part of the butternut squash into 1.5-cm/½-inch thick rounds (save the hollowed out base of the squash for another recipe). Spread the rounds out on an oiled baking sheet and season with salt to taste. Roast for 30 minutes, turning halfway, until tender.
Make the dressing by blending all the ingredients in a food processor or blender with 60 ml/¼ cup water until smooth.
Lightly mash the avocado with a pinch of salt and the chopped coriander, if using.
When you’re ready to serve, split and toast the English muffins. Spread the tahini-harissa dressing on one half of each, top with a butternut round or two and drizzle with barbecue sauce.
Spread the mashed avocado on the other half of each muffin and sandwich everything together.
This recipe is from Vegan Snacks. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.
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30 g/1/3 cup cocoa powder
2 teaspoons bicarbonate of/baking soda
360 g/2 cups semolina/farina
¼ teaspoon salt
230 ml/1 cup plain soy yogurt
230 ml/1 cup plain soy milk (vanilla-flavoured or plain)
½ teaspoon apple cider vinegar
100 g/½ cup sunflower oil
195 g/¾ cup pure maple syrup
1 teaspoon coffee extract
FOR THE GLAZE
100 g/½ cup coconut oil
170 ml/¾ cup non-dairy milk
100 g/3½ oz. vegan dark/bittersweet chocolate, finely chopped
¼ teaspoon bourbon vanilla powder
4 tablespoons brown rice or pure maple syrup
1 teaspoon coffee extract
23 x 30-cm/9 x 12-in. baking pan, oiled
Makes about 20
Preheat the oven to 180°C (350°F) Gas 4.
Sift together the cocoa powder and bicarbonate of/baking soda in a mixing bowl, then mix in the semolina/farina and salt.
In a separate bowl, whisk together the yogurt, milk, vinegar, oil, syrup and coffee extract. Pour into the bowl of dry ingredients and mix with a wooden spoon until combined.
Spoon the cake mixture into the prepared baking pan and spread level with a spatula. Bake in the preheated oven for 25 minutes.
Meanwhile, for the glaze, if the coconut oil has solidified, put the jar in a bowl of hot water until the oil has softened.
Heat the milk in a saucepan until hot but not boiling, then remove from the heat, add the chocolate and allow to melt. Stir until smooth.
Add the coconut oil, vanilla powder, syrup and coffee extract to the pan and whisk to get a smooth glaze. Keep warm until the cake has finished baking.
Pour the glaze over the hot cake in the pan and allow to cool completely. Most of the glaze will be absorbed by the cake and this is what makes it so moist.
Serve at room temperature on the day of baking if possible (or the next day), cut into slices.
This recipe is from Vegan Baking by Dunja Gulin. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.
]]>We’ve got some brilliant new cookbooks lined up for spring 2024. From indulgent bakes to vibrant salads, breakfasts to desserts, Scandinavia to Andalucía, we have the cookbook you've been looking for!
Cocina de Andalucía by Maria Jose Sevilla
Discover a fascinating region in Southern Spain that offers the most tantalizing food, through 75 authentic recipes, written with care and attention using the best ingredients. This selection of truly authentic recipes have been developed by Maria Jose Sevilla during time spent in her house in Aracena near Seville.
The ScandiKitchen Cookbook by Brontë Aurell
This entertaining introduction to Scandinavian food contains over 80 recipes to try at home, developed by Brontë Aurell, owner of the popular ScandiKitchen Cafe in London’s West End.
A collection of over 80 recipes from MasterChef semi-finalist Theo Michaels; paying homage to his heritage by championing new modern dishes inspired by the flavours of Greece and Cyprus.
Recipes from my Indian Kitchen by Nitisha Patel
Magical spice powders, sizzling dried whole spices, noisy popping saucepans, aromatic smells, colourful foods... this is what sums up great home-cooked Indian food. In this book, Nitisha Patel walks you through a myriad of spices to understand how each one adds flavour, as well as how they complement each other.
Recipes from my Vietnamese Kitchen by Uyen Luu
Recreate authentic Vietnamese food in your own home, guided by celebrated chef Uyen Luu. Uyen guides you through chapters such as Breakfast, Soups, Snacks, Noodles, Lunch & Dinner and Desserts, weaving in tales of etiquette, personal history and tradition, providing evocative photos of her travels throughout.
The Perfect Start to Your Day by Tonia George
For many, a nourishing breakfast is the best meal of the day, and on the weekends when the pace of life slows down, there’s nothing better than an indulgent brunch. This book is packed with fresh, tasty ideas for all sorts of treats – whether you’re grabbing a quick bite or entertaining friends with a weekend brunch feast.
Fermented Foods for Everyday Eating
Increasing the amount of fermented foods in your diet is now widely considered to be the key to a healthier and happier gut and immune system. The link between our mental health and mood and what we put in our bodies has never been stronger and there is a firm belief now that basing your daily nutrition around gut-friendly foods will boost your overall health and leave you energized and alert.
If you thought making sushi was strictly for the professionals, these easy-to-follow recipes will mean you never need to eat ready-made sushi again! Nigiri, maki, sashimi, temaki – all the different types are simply explained in this invaluable guide to making sushi at home.
Sensational Salads by Kathy Kordalis
With more people aspiring to eat healthier, and with such variety of fresh and interesting ingredients readily available, there has never been a better time to experiment and discover new salad favourites. This cookbook features over 75 vibrant and nutritious salads for every occasion, from sides to substantial main plates.
Deliciously Chocolatey Cakes & Bakes by Victoria Glass
Deliciously Chocolatey Cakes & Bakes by Victoria Glass features ideas that cater for all chocolate cake lovers, with child-friendly recipes that use exciting ingredients like popping candy and homemade marshmallows, afternoon offerings for ladies who lunch, cakes to impress a love interest and recipes for the ultimate birthday cake.
To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.
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ROASTED CAULIFLOWER
1 large cauliflower, broken into small florets (tender leaves cut in half)
2 tablespoons olive oil
1 tablespoon curry powder
1 tablespoon mustard seeds
a pinch of chilli/chile powder or hot smoked paprika
a pinch of salt
2 tablespoons runny honey
TARKA DHAL
200 g/1 1⁄4 cups red split lentils
15 ml/1 tablespoon olive oil
50 g/3 1⁄2 tablespoons butter
1 onion, finely sliced
3 garlic cloves, chopped
5-cm/2-in. piece of freshginger, grated
1 teaspoon ground turmeric
1⁄2 tablespoon ground cumin
1⁄2 tablespoon cumin seeds
1⁄2 tablespoon garam masala
1⁄2 tablespoon fennel seeds
1 teaspoon salt
6 baby plum tomatoes, halved
1 green birdseye chilli/chile, chopped
TO SERVE
2 tablespoons toasted peanuts, crushed
a handful of coriander/cilantro leaves, chopped
200 g/scant 1 cup natural/plain Greek-style yogurt
4 lime wedges
SERVES 4
Preheat the oven to 220°C fan/240°C/465°F/gas 8.
Place the cauliflower florets and leaves in a large mixing bowl, pour in the 2 tablespoons of olive oil and sprinkle over the curry powder, mustard seeds, chilli/chile powder and salt. Toss to coat the florets in the oil and spices Place them and their leaves on a large baking sheet, drizzle with the honey and pop into the oven for about 20 minutes, or until they start to crisp and brown.
While the cauliflower is cooking, make the dhal. Give the lentils a quick rinse, then put them in a saucepan with double their volume of water. Bring to the boil, then reduce to a simmer and cook uncovered for 10 minutes, skimming off any impurities as they cook. Once cooked they should have some texture but no crunch – if they are still too watery, spoon some of the liquid off. Leave to rest while you make the tarka.
To make the tarka, heat the 1 tablespoon olive oil and butter in a separate frying pan/skiller over a medium heat and sauté the onion for a few minutes until it softens. Stir in the garlic and ginger, quickly followed by all the spices and the salt. The butter will start to foam, at which point stir in the tomatoes and green chilli/chile. Leave to cook for 1 minute, then remove from the heat.
Finally, stir a third of the tarka into the cooked lentils, then divide into serving bowls. Spoon the remaining tarka over the top of the bowls. Pile the roasted cauliflower in the centre, scatter over some peanuts and chopped coriander/cilantro.
Serve with Greek yogurt for spooning and lime wedges for squeezing.
This recipe is from Theo’s Family Kitchen by Theo Michaels. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.
]]>A handful of spinach leaves
Any leftover ham or other cold cuts, sliced
A few sticks/ribs of celery with leaves
Salt and freshly ground black pepper
CORONATION TURKEY
30 g/¼ cup dried apricots, finely chopped
A pinch of saffron or ground turmeric
2 tbsp curry powder
100 g/scant ½ cup mayonnaise
100 g/scant ½ cup natural/plain Greek yogurt
½ tbsp Worcestershire sauce
1 tsp freshly squeezed lemon juice, or to taste
About 500 g/1 lb. 2 oz. leftover turkey, shredded
1 kg/2 lb. 4 oz. waxy new potatoes, boiled and halved (optional)
2 tbsp toasted flaked/slivered almonds
BUBBLE AND SQUEAK
About 1 kg/2 lb. 4 oz. leftover vegetables (potatoes, carrots, parsnips, Brussels sprouts, etc.)
1 small egg, beaten
1 tbsp wholegrain mustard
1 tsp Worcestershire sauce
A pinch of chilli flakes/hot red pepper flakes
1 tbsp olive oil
1 tbsp butter
4–6 fried eggs, to serve
PIGS IN BLANKETS
12 pre-made pigs in blankets
100 g/⅓ cup cranberry sauce
1 tbsp hot water
A pinch of thyme leaves
CRANBERRY AND TOMATO BRUSCHETTA
1 small baguette, sliced 1 cm/ ½ in. thick
2 tbsp olive oil
4 tsp cider vinegar
2 ripe on-the-vine tomatoes, chopped
A small bunch of parsley, chopped
80 g/generous ½ cup dried cranberries, coarsely chopped
½ red onion, finely chopped
PRESENTATION
You will need a large wooden board for this
SERVES 4–6
CORONATION TURKEY
Put the dried apricots in a bowl and add just enough boiling water to cover. Add the saffron (or turmeric) and let steep until ready to use.
Lightly toast the curry powder in a dry frying pan or skillet for a minute (careful not to burn) then tip into a mixing bowl with the mayonnaise, yogurt, Worcestershire sauce, lemon juice and a pinch of salt and pepper. Pour in the apricots and their soaking liquid and mix thoroughly to combine.
Put the shredded leftover turkey in a bowl and add the coronation sauce, a little at a time, until it is well coated (you may have some Coronation sauce left over depending on how much turkey you have, if so, use this to dress the boiled new potatoes, if using). If it’s a little thick you can add a splash of water. Taste, adding salt or more lemon juice to taste.
BUBBLE AND SQUEAK
Chop all the leftover vegetables and place in a bowl. Bash with a potato masher until you have a coarse paste, then fold in the egg, wholegrain mustard, Worcestershire sauce, chilli flakes/hot red pepper flakes and season with salt and pepper. Mix thoroughly and shape into burger-sized patties about 2 cm/¾ in. thick. (If your veg is quite moist, you can omit the egg.)
Heat the oil and butter in a heavy-based frying pan or skillet and lay each patty into the hot pan – don’t move them! Cook for 4 minutes on medium-high heat, or until they form a deep golden crust, then carefully flip and cook for 4 minutes more. Remove from the pan. Serve with the fried eggs.
PIGS IN BLANKETS
Cook the pigs in blankets according to the package instructions. Meanwhile, slightly water down the cranberry sauce with the hot water. About 5 minutes
before the end of their cooking time, liberally brush the pigs in blankets with the cranberry sauce and return to the oven. Once done, give them a final brush with the cranberry sauce and garnish with a pinch of thyme leaves.
CRANBERRY AND TOMATO BRUSCHETTA
Preheat the oven to 200C fan/220C/425C/Gas 7.
Brush the baguette slices in a little olive oil and toast in the preheated oven for 5 minutes, turning over halfway through. Let cool.
Mix the remaining ingredients together in a bowl and season to taste.
When ready to serve, use a fork to spoon the cranberry and tomato topping generously onto the sliced baguette.
HOW TO ASSEMBLE
Place a handful of spinach leaves directly onto the board and spoon out the coronation turkey (and dressed potatoes) directly onto the spinach leaves (these act as a plate on your board). Sprinkle the flaked/sliced almonds on top.
Add the bubble and squeak patties to the board, topping some of them with fried eggs. Add the cranberry and tomato bruschetta to the board along with a cluster of the glazed pigs in blankets. Finally, finish with any leftover cold cuts and fill the gaps with a few small celery sticks dotted about.
Find more in Grazing & Feasting Boards by Theo Michaels. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.
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1 cone of piloncillo (Mexican pure cane sugar) or 200 g/1 cup dark brown sugar
1 cinnamon stick
25 g /½ cup hibiscus flowers
60 g /½ cup peeled tamarind
4 (15 cm/6 in.) sugar cane sticks, each cut into 6 pieces
100 g/1 cup chopped apple (Bramley or Golden Pippin are best)
100 g/1 cup chopped pear, cut into wedges
70 g/½ cup pitted/stoned prunes
6 guavas
Tequila, mezcal or whisky, to taste (around 1 shot per cup)
SERVES 10
Place 2 litres/8 cups water, the piloncillo or sugar, cinnamon, hibiscus and tamarind in a large saucepan over a medium-high heat and cook for 15 minutes. Add the sugar cane and cook for a further 10 minutes. Add the fruit, bring back to the boil and simmer for 15 minutes. Transfer to a punch bowl, add a shot of your chosen alcohol to cups and top up with hot punch.
This recipe is from Cocina Mexicana by Adriana Cavita. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.
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350 g/12 oz. leftover cooked vegetables, such as Brussels sprouts, carrots, parsnips, sweet potato (Jenny uses 1 sweet potato, 10 Brussels sprouts, 2 parsnips)
1 small onion, thinly sliced
8 pigs in blankets or cocktail sausages
1 heaped tablespoon runny honey
1 heaped tablespoon wholegrain mustard
1 tablespoon olive oil
SERVES 2
Lay the vegetables and pigs in blankets/sausages on a baking sheet that fits in your air-fryer. Mix the honey, mustard and olive oil together, then drizzle this over the top. Place in the air-fryer.
Set the air-fryer to 160ºC/325ºF and cook for 10 minutes (no need to preheat the air-fryer). Check the internal temperature of the sausages has reached 71ºC/160ºF on a food thermometer; if not, cook for a few more minutes. Serve hot.
This recipe is from Budget Air-Fryer Cookbook by Jenny Tschieshe. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.
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200 g/1¾ sticks butter, at room temperature
70 g/½ cup icing/confectioner’s sugar
1 tablespoon vanilla extract
50 g/½ cup ground pecan nuts
170 g/1¼ cups plain/all-purpose flour
TO FINISH
2 tablespoons icing/confectioner’s sugar
baking sheet lined with parchment paper or silicone mat
MAKES ABOUT 40–50 BITE-SIZED COOKIES
Preheat the oven to 200°C/180°C fan/400°F/Gas 6.
Mix the butter, sugar and vanilla in an electric mixer until creamy.
Mix the ground pecan nuts and flour in a bowl. Add this to the butter mixture and mix to combine. Do not overwork the mixture. Leave it to rest in the fridge for about 40 minutes.
Take walnut-sized balls of the cookie dough and shape each one into little horn shapes. Place them on the lined baking sheet.
Bake the cookies in the preheated oven for about 12 minutes. Leave to cool, then dust with icing sugar. The cookies will keep in an airtight container for up to 1 week. Enjoy them with a morning coffee.
Note: Alternatively, you can dip half of each cookie in melted dark/bittersweet chocolate and leave to set.
This recipe is from Cocina Mexicana by Adriana Cavita. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.
]]>1 egg (any size)
500 ml/2 cups whole/full-fat milk
1 tablespoon cayenne pepper
1 tablespoon paprika
1 tablespoon ground turmeric
2 tablespoons dried mixed herbs
1 chicken, jointed (drumsticks, thighs, wings, breasts)
290 g/2 cups plain/all-purpose flour
100g/1 cup cornflour/cornstarch
500 ml/2 cups vegetable oil, for deep frying
1 tablespoon sea salt flakes
Put the egg and milk in a large mixing bowl and whisk in the cayenne, paprika, turmeric and dried herbs. Add the chicken and make sure it is all submerged. Cover and leave to marinate in the fridge for at least 1 hour, or preferably overnight.
Preheat the oven to 180°C fan/200°C/400°F/gas 6.
Mix the flour and cornflour together in a separate large bowl.
When you are ready to start cooking, heat the vegetable oil in a large heavy-based pan until it starts to shimmer. Shake off the excess marinade from the chicken pieces and drop them in the bowl of flour to coat. Fry the chicken pieces in the hot oil for 8 minutes, turning halfway through cooking. Place the chicken pieces on a wire rack set on a baking sheet (you may have to do this in batches) and then transfer to the preheated oven to bake for 40 minutes, or until the juices run clear when pierced with a knife.
As soon as the chicken comes out of the oven season generously with salt flakes and let cool for 5 minutes.
Serve the hot crispy fried chicken with corn-on-the-cob, BBQ baked beans and chips, alongside plenty of paper napkins and cold drinks.
This recipe is from Theo’s Family Kitchen by Theo Michaels. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.
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225 g/8 oz. frozen forest fruits
3 tablespoons runny honey
180 g/2 cups porridge/rolled oats
1 teaspoon ground ginger
1 teaspoon ground cinnamon
130 g/9 tablespoons butter, plus extra for greasing
1 large eating apple, grated/shredded
15 x 15-cm/6 x 6-in. cake pan, greased and lined
MAKES 8 SLICES
Put the frozen forest fruits in a mixing bowl and drizzle over 1 tablespoon of the honey. In another bowl combine the oats, ginger and cinnamon.
In a saucepan melt the butter and remaining honey, then stir in the oat and spice mixture and the grated apple. Push the oat mixture into the base of the prepared cake pan. Give the forest fruits and honey a stir to break the fruit up a little, then spoon this over top of the oat layer and push it down with the back of the spoon.
Preheat the air-fryer to 180ºC/350ºF. Place the cake pan in the preheated air-fryer and cook for 12 minutes. Leave to cool to room temperature, then slice into 8 pieces.
This recipe is from Budget Air-Fryer Cookbook by Jenny Tschieshe. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.
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1 large or 2 medium sea bream or sea bass (about 800 g/1 lb. 12 oz.), butterflied and pin boned (you could ask a fishmonger to help with this)
2 banana leaves, blanched in hot water for 15 seconds to soften
Salt and ground white pepper
AXIOTE MARINADE
200 g/7 oz. axiote paste
400 ml/1¾ cups freshly squeezed orange juice
¼ onion, asado
4 garlic cloves, asados
½ tablespoon ground allspice
2 cloves, toasted
25 ml/1½ tablespoons olive oil
1 fresh bay leaf
15 g/1 tablespoon sea salt
40 ml/2½ tablespoons white wine vinegar
FILLING
1 green (bell) pepper, thinly sliced
1 yellow (bell) pepper, thinly sliced
1 red (bell) pepper, thinly sliced
1 bunch of fresh coriander/cilantro, finely chopped
2 pinches of sea salt
120 ml/½ cup olive oil
TO SERVE
fresh corn tortillas
avocado purée (see Note)
lime wedges
Habanero Salsa or habanero and onion pickle
SERVES 2
First, make the marinade. Blend all the ingredients together in a food processor to a smooth paste. Rub the marinade all over the fish and season all over with salt and white pepper. Leave to marinate for about 1 hour.
To prepare the filling, combine all the ingredients in a bowl. Set aside until needed.
Preheat the oven to 180°C/160°C fan/350°F/Gas 4.
Line a deep roasting pan with the blanched banana leaves, leaving the long edges hanging over each side to cover the fish completely once in the pan.
Lay the fish on the banana leaves. Spoon the filling on top of the fish and add any leftover marinade. Fold the long edges of the banana leaves over the top of the fish, ensuring the fish is completely covered and sealed inside the leaves.
Bake in the preheated oven for about 30–40 minutes, depending on the size of the fi sh. To check if the fish is cooked, pull away a small piece of flesh to ensure it is cooked through.
Serve the fish wrapped in the banana leaves on a serving platter accompanied by fresh corn tortillas, avocado purée, plenty of lime wedges and either habanero salsa or habanero and onion pickle.
Note: To make an avocado purée, simply blend 2 avocados, 50 g/1¾ oz. fresh coriander/cilantro, juice of 2 limes, 2 teaspoons sea salt, 50 ml/3½ tablespoons water and 50 ml/3½ tablespoons olive oil together in a food processor or blender. Taste and adjust the seasoning if needed. Pass through a fi ne-mesh sieve/strainer for an even smoother purée if liked.
This recipe is from Cocina Mexicana by Adriana Cavita. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.
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1 x 400-g/14-oz. can of chopped tomatoes
1 tablespoon balsamic vinegar
1 tablespoon apple cider vinegar
1 teaspoon runny honey
½ teaspoon salt
¼ teaspoon ground black pepper
½ x 400-g/14-oz. can of chickpeas, drained and rinsed
75 g/2 ½ oz. chorizo, chopped
75 g/2 ½ oz. cooked sweet (bell) peppers (can be from a jar), chopped
2 tablespoons freshly chopped parsley
SERVES 2
Pour the tomatoes into a heatproof dish that fits in your air-fryer. Stir the balsamic vinegar, apple cider vinegar and honey together, then stir this mixture into the tomatoes. Season the tomatoes with salt and pepper and stir again, before adding the chickpeas, chorizo and sweet peppers and giving one more stir.
Preheat the air-fryer to 180ºC/350ºF. Place the dish in the preheated air-fryer and cook for 12 minutes, stirring once during cooking. Serve hot with freshly chopped parsley scattered over.
This recipe is from Budget Air-Fryer Cookbook by Jenny Tschieshe. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.
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20 raw prawns/shrimps, cleaned, shelled, deveined and cut in half
350 ml/1½ cups freshly squeezed lime juice
2 tablespoons sea salt
1–2 fresh green chillies/chiles, finely chopped (depending on how spicy you like your food)
1 red onion, thinly sliced
1 cucumber, halved lengthways and thinly sliced
TO SERVE
Tostadas
Avocado salsa
SERVES 4
Place all the ingredients in a large bowl and stir gently to mix everything together. Taste and adjust the seasoning if needed. Leave to rest for 1 minute. After 1 minute, serve the aguachile straight away with the tostadas and avocado salsa.
Note: Always use the freshest prawns you can find from a trusted fishmonger or supplier.
This recipe is from Cocina Mexicana by Adriana Cavita. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.
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Although there will be little to no cooking involved in preparing your charcuterie board, you will need to take a moment to plan how you will transport everything to the picnic. Charcuterie meats, once sliced, should be kept chilled along with any other foods that will spoil in the heat, so prepare them in advance and store under food wraps in the fridge until the last minute. If your fridge is large enough you can arrange much of your ingredients on your board (or platter), cover tightly and keep chilled, ready to go. Alternatively arrange the foods in groups and store in separate containers to arrange on your board at your picnic table.
Charcuterie
Accompaniments
Meats don’t need to take a back seat but make sure you pair them with plenty of lighter touches, with fresh summer fruits, berries and tender salad leaves.
This recipe is from Charcuterie Boards by Miranda Ballard & Louise Pickford. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.
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120 g butter or plant-based spread, plus extra for greasing
40 g blackstrap molasses
60 g unrefined sugar
50 g chopped pecans
200 g porridge oats (not rolled or jumbo)
MAKES 9 SQUARES
Preheat the air-fryer to 180°C/350°F.
Grease and line a 15 x 15-cm/6 x 6-in. baking pan.
In a large saucepan melt the butter, molasses and sugar. Once melted, stir in the pecans, then the oats. As soon as they are combined, tip the mixture into the prepared baking pan and cover with foil.
Place the foil-covered baking pan in the preheated air-fryer and air-fry for 10 minutes. Remove the foil, then cook for a further 2 minutes to brown the top. Leave to cool, then cut into 9 squares.
These recipes are from Air-Fryer Cookbook by Jenny Tschiesche. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.
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400 g baby new potatoes
1 onion, chopped into 4 wedges
1 tablespoon olive oil
1 tablespoon runny honey
1 tablespoon wholegrain mustard
6 sausages
5 baby peppers, roughly chopped
Salt and freshly ground black pepper
Fresh rosemary sprigs, to garnish
SERVES 2
Preheat the air-fryer to 180°C/350°F.
Chop any larger potatoes to 3 cm/1¼ in. in length (leave any smaller potatoes whole). Toss the potatoes and onion wedges in the oil with salt and pepper to taste. Add the potatoes and onion wedges to the preheated air-fryer and air-fry for 10 minutes.
Meanwhile, mix together the honey and mustard, then toss the sausages in the honey-mustard mixture until evenly covered. Add these to the air-fryer and cook for a further 6 minutes. Toss the food in the air-fryer and add the peppers, stir everything well and air-fry for a further 7 minutes. Tip on to a serving platter, garnish with fresh rosemary sprigs if you wish and serve.
These recipes are from Air-Fryer Cookbook by Jenny Tschiesche. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.
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Tips for camper cooking
Creamy Tomato & Boursin Pasta
The best bit about this recipe is that you only need one pan, which we know is even more of a bonus when you’re camping. By cooking the pasta in the stock and tomato, it also takes on loads more flavour… what’s not to love? From now on, we might all be cooking our pasta this way!
1 tablespoon olive oil, for frying
1 onion, finely chopped
1lb 2oz (500g) small cherry tomatoes, halved
A splash of white wine
2 cups (150g) any dried pasta shapes, such as penne or fusilli
1 2⁄3 cups (400ml) chicken or vegetable stock
½ x 3-oz. (75-g) block of Boursin garlic and herb soft cheese (or any other herbed cream cheese)
Salt and freshly ground black pepper
Serves 2
Heat the oil in a large pan on a medium-low heat. Add the onion to the pan and fry for 5 minutes until it is soft and sweet.
Add half the tomatoes and cook for another 10 minutes with the lid on until the tomatoes are completely soft and can be broken down into a sauce with a spoon.
Add a splash of white wine to the pan and cook for a few minutes to cook off the alcohol (you might need to turn up the heat a little).
Add the stock and the pasta and bring to the boil. Cover again and turn down the heat. Cook for 6 minutes with the lid on, then add the rest of the tomatoes, cover again, and cook for a further 6–9 minutes until the pasta is cooked through.
When the pasta is cooked, add the Boursin cheese and stir in until melted. Serve straight away with a crack of black pepper.
Variation
You could also add some smoked salmon, chopped into thin strips, when you add the Boursin cheese.
This recipe is from The Clever Camper Cookbook by Megan Winter-Barker & Simon Fielding. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.
]]>Enjoy a bottomless brunch in the comfort of your own home with this delicious collection of irresistible cocktails!
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Rosé Spritzer with Rose Tea Buds
Rose water has been used to add a distinctive fl avour to drinks for centuries. A little goes a long way and, when combined with the rose tea buds, the subtle fl avour and fragrance make this a magical drink.
1 x 750-ml/25-oz. bottle of light, crisp rosé wine
A large pinch of edible dried rose petals or rose tea buds (approx. 18 buds)
A dash of rosewater
500 ml/2 cups club soda or sparkling water
Ice cubes
SERVES 6
Place a couple of ice cubes in each glass. Half-fill with rosé wine, top with 2–3 rose tea buds, a dash of rose water and top with a little soda water/club soda.
Just Peachy Punch
A pale pink Provençal rosé, peach purée and French brandy enjoy a ménage à trois here with delicious results.
4 ripe peaches, stoned/pitted and cut into wedges
75 ml/2½ oz. French brandy
75 ml/2½ oz. peach schnapps
1 x 750-ml/25-oz. bottle of light, crisp rosé, well chilled
375 ml/1½ cups bottled French peach juice/nectar or purée (see note)
1–1½ litres/4–6 cups Indian tonic water, well-chilled
Peach slices and fresh basil sprigs, to garnish
Ice cubes
SERVES 6–8
Put the peaches in a large jug/pitcher, pour over the brandy and schnapps and leave to marinate for a few hours.
When ready to serve, pour the wine into the jug/pitcher along with the peach juice/nectar and add plenty of ice cubes. Stir and top up to taste with tonic. Pour into ice-cube-filled tumblers, garnish each serving with a peach slice and a sprig of basil and serve at once.
NOTE: If you can’t find bottled peach juice or purée, blend about 6 stoned/pitted ripe peaches (to yield 375 ml/1½ cups of juice) and pass the purée through a sieve/strainer to remove any fibre or lumps. Taste and sweeten to taste if necessary with a little sugar syrup before using. It will depend on the ripeness of the peaches used.
Watermelon Fizzy Punch
This drink has a natural sweetness, but the addition of cucumber and lime keeps it tasting fresh. For an alcohol-free option, just add soda water or sparkling water instead of cava.
1 small watermelon (approx. 800 g/1 lb. 12 oz.), cut into chunks, skin and seeds removed
3 small cucumbers, 1 chopped for the juice and 2 thinly sliced lengthways
1 small bunch of mint, reserving some leaves to garnish
1 pink grapefruit, ½ for juice and ½ sliced into 6 rounds
3 limes, 1 sliced in rounds and 2 juiced
30 ml/2 tablespoons light agave syrup
1 x 750-ml/25-oz. bottle of medium cava
Ice cubes
SERVES 6
Put the chopped watermelon, one chopped cucumber and the mint leaves in a blender and blend together. Strain through a sieve/strainer into a jug/pitcher.
Put one slice each of grapefruit, lime and cucumber into each glass. Place the remaining sliced ingredients in the jug/pitcher and add the grapefruit juice, lime juice and agave syrup. Mix well. Top the pitcher and/or glasses with ice. Fill the pitcher with the cava and top with extra mint. Pour into tumblers to serve.
Find more cocktails and brunch recipes in Bottomless Brunch. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.
]]>Here’s a dish worth walking the plank for: zucchini carpaccio with Parmesan, pine nuts and a balsamic dressing. It’s full of goodness to stave off the threat of scurvy. Taken from Gnocchi Horror Show Cookbook by Lachlan Hayman.
Corn ‘ribs’ have become a bit of a social media sensation during the last few years – here Jackie Kearney gives them an Indonesian twist. Taken from Healthy Vegan Street Food by Jackie Kearney.
Butternut Squash & Cauliflower Lentil Korma
This is a very cost-effective and colourful vegan tray bake, combining sweet but not too starchy butternut squash and cauliflower with lentils and spices. This is a mild plant-based curry that will tempt reluctant vegans! Taken from Sheet Pan Dinners by Jenny Tschiesche & Liz Franklin.
Crushed Farro on Griddled Aubergine with Coriander Oil
Griddled aubergine partners beautifully with the chewy, flavour-packed farro, served drizzled with a coriander oil and a dollop Greek yogurt on the side. This is great as part of a larger mezze table. Taken from Rice & Grains by Kathy Kordalis.
Coconut & Semolina Cake with Citrus Syrup
A simple revani cake is made all over Greece with a few variations. It is really lovely with a mix of semolina and coconut and drenched with syrup, making for a moist cake that is great served with Greek yogurt. Taken from Mediterranean Summer Table by Kathy Kordalis.
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100 g/1⅓ cups grated dessicated/dried coconut
5 eggs, separated
220 g/generous 1 cup caster/superfine sugar
300 g/10½ oz. coarse semolina
180 ml/¾ cup hot water
260 g/9½ oz. Greek-style yogurt, plus extra to serve
Finely grated zest of ½ lemon
Finely grated zest of ½ orange
80 g/¾ stick butter, melted, plus extra for greasing
Plain/all-purpose flour, for dusting (substitute with semolina for a flourless version)
CITRUS SYRUP
300 g/1½ cups caster/superfine sugar
Juice and thinly peeled rind of 1 lemon and 1 orange
23-cm/9-in. square cake pan
SERVES 6
Preheat the oven to 140°C fan/160°C/325°F/gas 3. Butter and flour the cake pan and line with non-stick baking paper.
Scatter the coconut on a baking sheet and roast in the preheated oven for 5–10 minutes until golden. Set aside until needed.
Beat the egg yolks and half the sugar in an electric mixer for about 5 minutes until pale. Combine the semolina and hot water in a bowl, stir through the yogurt and lemon and orange zests and add to the yolk mixture. Beat to combine, then leave to rest for 5–10 minutes, before stirring through the melted butter.
Whisk the egg whites with a pinch of the sugar in an electric mixer until soft peaks form. Whisking continuously, gradually add the remaining sugar and whisk until the mixture is smooth and glossy. Fold this into the semolina mixture until combined.
Pour into the prepared cake pan, smooth the top and bake in the preheated oven for 45–60 minutes until golden and the centre springs back when lightly touched. Cool in the pan for 20 minutes, then turn out onto a platter and pierce all over with a skewer.
Meanwhile, make the citrus syrup. Bring the sugar, lemon and orange juices and peel and 175 ml/¾ cup water to the boil in a saucepan, stirring to dissolve the sugar. Ladle the syrup over the cake and leave to stand for 10–15 minutes until the syrup is absorbed. Scatter over the roasted coconut and serve with extra yogurt.
This recipe is from Mediterranean Summer Table by Kathy Kordalis. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.
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A simple version of a paella, this Spanish-style rice with chicken is a great way to cook for a crowd, and looks wonderful when placed in the middle of the table.
1 zucchini (courgette)
¼ cup (25g) grated Parmesan cheese
2 tablespoons pine nuts, toasted
Salt and freshly ground black pepper
For the Balsamic Dressing:
1 tablespoon extra virgin olive oil
1 tablespoon balsamic Vinegar
Serves 2
Trim off the ends of the zucchini (courgette), and then use a knife or mandolin (or a sword) to slice the zucchini lengthwise as thinly as you can. Lay the slices in a single layer on a platter.
To make the dressing, whisk the olive oil and balsamic vinegar together in a small bowl.
Drizzle the dressing over the slices of zucchini. Season with salt and pepper, and then generously scatter over the Parmesan cheese and pine nuts.
Serve alone as a starter or as a side to grilled fish or chicken.
This recipe is from Gnocchi Horror Show Cookbook by Lachlan Hayman. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.
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