Heston's pulled pork with cabbage slaw - Waitrose. Smoky Paprika Potato Wedges Recipe | Knorr UK. Stuffed Chicken Breast with Parma Ham Recipe – Knorr® UK. Stuffed Potato Skins. 3 Easy recipes with Smoked Bacon. Italian Chicken Burger. Deconstructed Chicken Kiev. Duck breast with smoked mash. Chicken Tray Bake. Pasta carbonara. Egg Surprise. Cheese Stuffed Mushrooms. Bacon and Walnut Gnocchi. Aubergine Parmigiana. Method This classic northern Italian recipe is a great way to serve aubergines. By layering them with Parmesan and tomatoes and then baking them you get an absolutely moreish, scrumptious vegetable dish. Great served with all sorts of roasted meats and with roasted fish as well.
First things first: remove the stalks from the aubergines, slice them up into 1cm thick slices, and put to one side. Whether you're using a griddle pan or a barbecue, get it really hot. Meanwhile, put 2 or 3 lugs of olive oil into a large pan on a medium heat. Add the onion, garlic and dried oregano and cook for 10 minutes, until the onion is soft and the garlic has a tiny bit of colour. Meanwhile, grill the aubergines on both sides until lightly charred – you may have to do them in batches, as they probably won't all fit into your griddle pan in one go. Get yourself an earthenware type dish (25 x 12–15cm). Place the dish in the oven and bake at 190°C/375°F/gas 5 for half an hour until golden, crisp and bubbly. Jamie's Home Cooking Skills. Creamy mozzarella and lovely ripe tomatoes are great friends and always work brilliantly with a bit of beautiful basil thrown in.
Try making your own pesto to make this one of the best toasties ever! Serves 1 Ingredients • 2 slices of freshly-cut bread • olive oil • pesto, for spreading • 1 ripe tomato • 75g fresh mozzarella or bocconcini • freshly ground black pepper To make your toastie • Preheat a frying or griddle pan on a medium heat or turn your toasted sandwich maker on to heat up • Lay out your slices of bread and drizzle one side of each slice with a little olive oil • Flip both pieces of bread over and spread lightly with pesto (see Classic basil pesto), making sure you spread right to the edges • Slice your tomato as finely as you can using a serrated knife and lay evenly over one slice of bread (on top of the pesto) so they cover it • Slice the mozzarella or bocconcini and lay on top of the tomatoes • Season lightly with pepper.
Key lime pie. Spicy Spanish Flatbread. Roasted Broccoli Salad. Spiced tomato frittata. Spicy Spanish Flatbread. No-Bake Lemon Cheesecake. Baked Onion Rings, Recipe from Everyday Food, June 2009. Spinach, Tomato & Cheese Tart. Spinach, Tomato & Cheese Tart Hello people! I am back! Time flew pass so quickly that my short break in Barcelona ended on Tuesday.
So, now it’s back to normal life and still catching up with stuff. Oh yeah, I had a great time and am feeling refreshed and inspired. I think, apart from France, Spain is another country that I like. Of course, I ate really well and tried out as many places as I could. Now that we are in May, the weather in London especially, has been pretty dry, sunny and pleasant. Just before I went on vacation, I made a tart that I wanted to share. This tart is really simple to make and it’s really great to serve as lunch during warm spring/summer. Spinach, Tomato & Cheese Tart Yield: 3-4 persons Ingredients:250g vine-ripened cheery tomatoes 2 tbsps olive oil 150g spinach 1 x 375g ready rolled all butter puff pastry 100g ricotta cheese 130g mozzarella cheese, roughly chopped salt and pepperDirections:1.