Ingredients 650g potato 225g broad beans 900g firm white fish 600ml water serve with a dollop of crème fraîche drizzed with a little chilli sauce Method step 1 Peel and cook the potatoes for 20mins. Cook the broad beans for 5 mins. Drain both and mash together. Cook the white fish (or salmon, as in …
Posts
Summer vegetable & quail’s egg tart
Ingredients 300g ciabatta bread mix 3 tbsp rapeseed oil plus extra to serve 140g frozen peas defrosted 85g full-fat cream cheese 140g soured cream 1 large egg beaten 3 shallots finely chopped ¼ tsp golden caster sugar 400g (unpodded weight) broad beans 6-8 baby leek 8 asparagus tips 6-8 quail’s eggs small handful pea shoots …
Tarragon roast chicken with summer greens
Ingredients 1 lemon large woody sprig of tarragon 1 medium chicken (about 1.4kg) 450g baby potatoes halved 2 tsp cold pressed rapeseed oil (about 1.4kg) For the summer greens 1 tsp vegetable bouillon powder 2 leeks cut into rings (about 300g) 350g asparagus (250g pack plus 100g pack) ends trimmed, each cut into 4 320g …
Continue reading “Tarragon roast chicken with summer greens”
Raspberry bakewell cake
Ingredients 140g ground almond 140g butter softened 140g golden caster sugar 140g self-raising flour 2 eggs 1 tsp vanilla extract 250g raspberry 2 tbsp flaked almond icing sugar to serve Method step 1 Heat oven to 180C/160C fan/gas 4 and base-line and grease a deep 20cm loose-bottomed cake tin. Blitz the ground almonds, butter, sugar, …
Cod with lemon & parsley crust & summer greens
Ingredients 1 thick slice stale bread crusts removed large bunch parsley zest and juice from 1 lemon 1 tbsp olive oil 2 cod fillets, about 175g/6oz each 260g pack prepared veg, such as pea & runner beans or a pea, leek & spinach medley 1 tsp wholegrain mustard Method step 1 Heat oven to 190C/fan …
Continue reading “Cod with lemon & parsley crust & summer greens”
Summer carrot, tarragon & white bean soup
Ingredients 1 tbsp rapeseed oil 2 large leeks well washed, halved lengthways and finely sliced 700g carrots chopped 1.4l hot reduced-salt vegetable bouillon (we used Marigold) 4 garlic cloves finely grated 2 x 400g cans cannellini beans in water ⅔ small pack tarragon leaves roughly chopped Method step 1 Heat the oil over a medium …
Continue reading “Summer carrot, tarragon & white bean soup”
Iced lime and coconut terrine
Ingredients 300ml double cream 85g golden caster sugar 250ml coconut cream zest and juice 1 lime For the fruit salad 800g mixed red fruit (we used strawberries, raspberries and redcurrants) 2 tbsp golden caster sugar juice 1 lime Method step 1 Line a 900g loaf tin with enough cling film to allow you to wrap …
Summer berry cake with rose geranium cream
Ingredients 325g butter at room temperature, plus extra for the tins 425g caster sugar 2 tsp almond extract ½ lemon finely zested 250g plain yogurt 4 large eggs at room temperature 375g self-raising flour 225g ground almonds For the filling and to decorate 200g mascarpone 300ml double cream 1 tbsp lemon juice icing sugar to …
Continue reading “Summer berry cake with rose geranium cream”
Jeff’s Best Brisket Sandwich How-To | Food Network
How to Make Ina’s Scallops Provencal | Barefoot Contessa | Food Network
How to Make Giada’s Chicken Saltimbocca | Everyday Italian | Food Network
How to Make Rachael’s Roasted Shrimp Cocktail | 30 Minute Meals with Rachael Ray | Food Network
How to Make Edible Cookie Dough (with Sasha Pieterse) | The Kitchen | Food Network
Ina’s French Toast Bread Pudding How-To | Barefoot Contessa: Cook Like a Pro | Food Network
How to Make Ree’s Chicken and Waffles | The Pioneer Woman | Food Network
How to Make Ina’s Coconut Cake | Barefoot Contessa | Food Network
Ree Drummond’s Marshmallow Crispy Treats | The Pioneer Woman | Food Network
How to Make Tyler’s Quick Farmer’s Market Pasta | Tyler’s Ultimate | Food Network
How to Make Buffalo Popcorn Chicken Bites | 30 Minute Meals with Rachael Ray | Food Network
Jeff’s Nacho Grilled Cheese How-To | Food Network
Lagana
Lagana is a traditional flatbread that is usually associated with Clean Monday—the first day of Lent. The bread is made with wheat flour, and although it was primarily unleavened and did not include dairy or oil, modern varieties are often prepared with olive oil and yeast. The bread is oval-shaped and flat, and the top …
Lakerda
Equally popular in Greece and Türkiye, lakerda is pickled raw fish that is typically prepared with steaks of mature Atlantic bonito, a firm-fleshed fish similar to tuna and mackerel. When thoroughly cleaned, the thick fillet slices are either dry-salted or covered in a salty brine before they are stored in olive or vegetable oil. In …
Moustalevria
A favorite during grape harvest season, moustalevria is a Greek pudding made from grape must and flour that are boiled until thick, after which various additional ingredients like petimezi, sugar, almonds, vanilla, and sesame can be added to the dish. The origins of the dessert can be traced back to ancient Greece when it was known …
Marides tiganites
This simple Greek dish consists of small-sized whitebait fish that are lightly dusted with flour, then fried until golden and crispy. Because of its small size, the fish is typically fried, served, and eaten whole. Marides is a staple meze dish that is usually accompanied by other Greek starters, but it can also be enjoyed …
Grilled octopus (Chtapodi sti schara)
Chtapodi sti schara (grilled octopus) is a traditional octopus dish originating from Greece. Although there are variations, the dish is usually made with a combination of octopus, red wine vinegar, olive oil, and oregano. The octopus is washed, dried, and placed on a grill over a charcoal fire. It’s brushed with a marinade consisting of …