Broccoli might not be the best looking or tastiest vegetable but if cooked well, it can be enjoyed as a beautiful side dish. Traditionally used as an accompaniment alongside your Sunday roast, it is usually steamed and served crispy and green. Full of nutrients, the broccoli is from the cabbage family. It is recommended for keeping your heart healthy; completely cholesterol-free, it is also fat-free. If you are counting calories, it is on the low end. Although it is best served...
Spring is in the air; flowers are blooming and there is a change in the air. The apple blossoms are a reminder to swap heavy cardigans for light flowery dresses and cotton shorts. It is also time for the famous spring clean. As you clear out your kitchen cupboards, it is a great time to use leftover ingredients to welcome spring with some easy dessert recipes to fill those long evenings. There is nothing more refreshing than sitting in the garden, savouring a homemade dessert...
Whenever I have brunch in NoMad , pasta is my preferred dish. Though I love it, at times, I feel like the serving is too small and I do not get that full. With this, I pair it with different sides, including those that will be mentioned in this post. These sides will go well with pasta and will make the meal more filling. Your stomach is sure to thank you! ...
The lead up to the Christmas holidays is crazy. Your kids start to become over excited while you are busy mulling over what you are going to feed everyone and when you are going to find the time to do the grocery shopping. Even when you think you’ve got everything sorted, your neighbour pops in and you realise you don’t have any drinks or nibbles to offer them. To help you through this hectic time, here are five tips that will help make the big Christmas grocery shop much...
Ingredients 2 tsp sunflower oil ½ small red onion, diced 1 red pepper, diced 240g can of black beans, rinsed and drained Pinch of chilli flakes Salt and freshly ground black pepper 4 eggs and 4 egg whites 34g grated cheddar 4 tortillas 60g sour cream 60g salsa 1 large tomato, seeded and diced 1 small avocado, cubed Chilli sauce Method 1. Heat the oil in a large frying pan. Gently cook the onions and peppers until softened, about 8 mins. 2. Add black beans and red pepper and cook...
Ingredients Cheese, preferably cheddar Brown bread Butter and/or chutney Method 1. Cut a large amount of cheese, preferably cheddar, into slabs 2. Lightly toast some brown bread 3. Spread toast with butter and chutney 4. Cover toast with slabs of cheese 5. Grill until it gets all nice and scabby. ...
1 tbsp ground cumin 1 tsp ground allspice 1 tsp ground cinnamon 1 tsp garlic salt 4 lamb chops 1 Combine spices and garlic salt in shallow dish and coat lamb on both sides. 2 Cook lamb under preheated moderate grill for 12-16 minutes, turning once. 3 Serve with salad and crusty bread. Mark Sargeant is executive chef of Rocksalt in Folkestone (01303 212070). For more recipes, see simplybeefandlamb.co.uk ...
All recipes make 8-10 lollies Raspberry and lime 210g granulated sugar Finely grated zest of 1 lime 500g raspberries, rinsed 2-3 tbsp freshly squeezed lime juice 1 Put the sugar, lime zest and 100ml water in a small saucepan and simmer until the sugar has dissolved. 2 Put the raspberries in a food processor with the lime syrup and 200ml water and blend to a purée. Add 2 tbsp lime juice and taste to see if it’s sharp enough. If not, add a little more. 3 Pour the mixture into...
All recipes serve 4 Red pepper and feta 350g shortcrust pastry 1 large knob butter 2 red peppers, sliced 1 onion, sliced 150ml double cream 150ml crème fraîche 2 eggs, beaten 200g feta, crumbled 1 handful basil, chopped 1 Roll out pastry. Grease 22cm metal flan tin and line with pastry. Line with greaseproof paper and baking beans and bake at 180C/Gas 4 for 15 minutes. Remove paper and beans and cook for 10 minutes more. 2 Heat butter in frying pan and gently cook onion and...
Serves 6 Ingredients 3 medium-sized aubergines 30g of tomato paste 1 large clove of garlic (sliced) 1 shallot (chopped) 800g of dry linguine pasta 300g of parmesan cheese 20ml extra virgin olive oil 2 sprigs of thyme Salt and pepper to season Method 1. Slice each aubergine vertically in two and score with a knife. Add a dash of salt, pepper and thyme to each half with a slice or two of garlic and tightly roll each half individually in aluminium foil. Bake in the oven for 35 minutes...
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