Antipasti pull-apart loaf. Watermelon, spinach & prosciutto salad (GF) This juicy, fragrant salad is a great contrast to pizza Feeds 8 • Ready in 15 mins 80g pack Co-op prosciutto crudo125g bag Co-op British baby spinach2 garlic cloves, crushed2 tbsp Co-op extra virgin olive oil Juice of ½ orange1 tbsp white wine vinegar2 x 300g packs Co-op watermelon chunks, halved or quartered if need be50g pack Co-op whole almonds, toasted and roughly choppedFry the prosciutto over a medium heat in a nonstick frying pan for around 30 seconds on each side, until crisp.
Set aside on kitchen roll.Add the spinach to the pan and leave to wilt for 3-4 mins, then stir in the garlic. Remove from the heat.Make a dressing by whisking together the extra virgin olive oil, orange juice and vinegar, then season to taste. Roasted cabbage salad This is full of bold, punchy flavours. Feeds 8 • Ready in 30 mins. Prosciutto puffs. No Knead Rosemary Bread.
Oat so brilliant! FREE recipe book There are loads of ways to enjoy oats.
To prove it, Quaker has brought out a digital book, Oatspiration for Every Day, with a whopping 365 recipes, including one for the delicious banana bread below. To bag your free copy*, buy a promotional pack of Quaker Oat So Simple (shown above) and enter at quaker.co.uk/recipebook. You’ll also be able to enter a prize draw to win a whole year’s worth of recipe ingredients! This Easy Flatbread Recipe Is Perfect to Eat with Basically Everything. All featured products are curated independently by our editors.
When you buy something through our retail links, we may receive a commission. It’s never too late to jump on the bread-making bandwagon. While you may be tempted to start with sourdough, taking flatbread for a ride will put you on a much smoother path. Not only is it quick and easy to make, it’s also ridiculously tasty and multi-functional. If it’s snack time, skip the pita and slice up some flatbread to pair with homemade hummus, tangy tzatziki, or smoky baba ghanoush. When in Spain, make pizza. Living on a tight budget in a Mediterranean climate has completely changed the way we cook.
Gone are the days of basing a meal round a large steak, pound of mince or chicken breasts hastily bought on the commute home. We now look forward to the Thursday market where we buy enough vegetables for the week for €5-6 which become the focal point of our meals. In our four weeks here we’ve not used butter or cream or had any meat, other than a few slices of jamón or chorizo. We are ardent carnivores and are surprised at how much we’re enjoying vegetarian meals. Cooking facilities in the casita are basic but perfectly adequate – and the pestle and mortar is our best friend. One of our favourites is homemade pizza – made really easy by using ready-mixed Harina ‘pizza flour’. How to make bread without yeast. Revive a Stale Baguette Using the Miraculous Water Trick « Food Hacks. Everyone talks about how great sliced bread is, but there's nothing better than the taste of a just-baked loaf of crusty French bread.
Like most beautiful things in life, however, the beauty of the baguette doesn't last. The next day, it's rock-hard, and good for very little except for croutons or breadcrumbs. But there is a trick to make it like fresh again. When my editor asked me to try out this food hack, I was more than a little skeptical. I love bread, so I didn't think that there would be a miraculous reviving trick that I didn't already know. The most stale loaf, the one pictured here, was also the one that was already cut and over two days old. Anita Lo's Pan-Roasted Chicken Breast With Broccoli Panzanella Recipe on Food52. Test Kitchen-Approved Author Notes This recipe is a great way to use up old bread.
Day old, week old, two weeks old—as long as it isn't moldy, it will work. The lemon and olive oil soaks into the dry bread to make it soft and delicious again. Bread and butter pudding with chocolate, marmalade and whisky-soaked sultanas - ABC Life. Catalan Tomato Bread (Pa Amb Tomàquet) This Catalan Tomato Bread recipe is easy to make with just 5 ingredients and always tastes so fresh and delicious!
Ever since we moved to Barcelona, I’ve been getting lots and lots of requests for some authentic tapas recipes here on the blog. So this week, I’m excited to finally share two of my faves with you! Specifically, two of my Catalan faves, beginning with probably the most famous tapa in all of Catalonia… …tomato bread. Carrot hummus with garlic and herb flatbreads recipe - BBC Food. Spanish Garlic Toast Recipe. Aussie olive damper bread recipe - BBC Food.
Aussie olive damper bread recipe - BBC Food. Autumn pudding recipe - BBC Food. Place the fruit, sugar and butter into a saucepan and cook on a medium heat for 15 minutes, or until softened.
(Don’t stir too often as the fruit will become mushy.) Remove the pan from the heat and pour the contents into a colander set over a large bowl. Leave to stand for 8-10 minutes, stirring once or twice, so as much juice as possible is released by the fruit. You should end up with around 600ml/20fl oz. Pour the fruit juice back into the saucepan, bring to a simmer and cook for 10-15 minutes, or until the volume of the liquid has reduced by half.