20 best slow food recipes: part 1. Lucy Boyd’s slow-cooked beef stew with wine This is a sort of daube, in that chuck or shank cuts are cooked slowly with a good red wine and some stock, celery and carrots, then finely sliced potatoes are added towards the end to make a lid. A good buttery lettuce salad with a mustard dressing is all you need with this stew.
Serves 4stewing beef, chuck or rump 800g, cut into piecesplain flour, for dustingbutter 150golive oil 4 tbspcarrots 200g, washed or peeled and cut on the diagonal into 5mm-thick slicescelery sticks 4, ends trimmed, cut into 5mm-thick slicesred onion 1 medium-sized, peeled and choppedlardons, or pancetta or smoked streaky bacon 150g, cut into small piecesgarlic cloves 4, peeled and finely choppedgood-quality red wine 2 glassesbay leaf 1fresh garden thyme 4 sprigs, washed and driedhot beef or chicken stock 350mltomatoes 180gwaxy potatoes 400g, peeled and finely sliced (I use my Magimix for this, as you get such thin and evenly cut slices)sea salt and black pepper. Cooking Korean food with Maangchi: Korean cooking, recipes, videos, and blog.
MACCHERONI CHEESE - OSTRO. This version of maccheroni cheese has absolutely no resemblance to the iridescent yellow packet stuff you get from the supermarket. Instead, it is a wonderful mix of cheeses and good quality pasta, topped with a crunchy crumb. The use of four cheeses makes this version so complex and balanced and the Taleggio really shines. Whilst you could omit the crumb and just finish of the dish for a few minutes under the grill, the crunchy topping really makes it a complete dish, and gives it a great texture. Served with a salad of dressed leaves, this makes for a perfect midweek meal or a lazy weekend lunch. 500 g good-quality maccheroni sea salt freshly ground black pepper olive oil 1 small bunch fresh oregano, leaves picked 75 g Parmesan cheese, freshly grated, plus a little extra for grating 125 g Taleggio cheese, roughly torn 75 g Mascarpone cheese ¼ nutmeg 1 ball Buffalo Mozzarella cheese FOR BREADCRUMBS 1 cup fresh breadcrumbs 1 tbsp olive oil 1tsp thyme leaves 1.
Nellie Nature. Chandra malai kofta – vegan recipe. Chandra malai kofta vegan recipe. Photograph: Vanessa Rees Kofta, if you don't know, is an Indian meatball, in this case a vegan one. Malai means "cream". And Chandra is my middle name. Think a football-shaped dumpling, covered in thick, creamy curry sauce, each mouthful a feast of flavour and texture. Dip into the sauce to hunt for the soft dumpling with its crisp coating, sink your fork in, and inside you'll find the toasted almonds and little bits of courgette. Serve with plenty of basmati rice to soak up the cream and make everything just perfect. Isa Does It by Isa Chandra Moskowitz. (Serves 4)For the kofta:½ x 425g tin chickpeas, rinsed and drained½ cup slivered almonds1½ tsp cumin seeds225g courgette, shredded¼ cup finely chopped fresh coriander1 tbsp minced fresh ginger2 cloves garlic, minced½ tsp saltSeveral pinches of freshly ground black pepper1¼ cups Panko breadcrumbs Prepare the kofta mixtureIn a medium bowl, mash the chickpeas until they are mushy but not quite pureed.
Mexican Chocolate Cake (vegan) Recipe. Step 1 Preheat the oven to 200°C (180° fan-forced). Step 2 Prepare the springform cake tin by greasing with coconut oil and lining base and sides with baking paper. Step 3 Combine all dry ingredients in a large bowl. In a separate bowl, combine all wet ingredients. Gradually add the dry mixture to the wet mixture, whisking as you go, until thoroughly combined and smooth. Source Taste.com.au - February 2013 Recipe by Maz Pugoy Photography by Andrew Young The cake should be stored covered in the fridge – keeps for 7 days. Raw cacao, coconut oil and coconut nectar can be found at most organic health food stores. For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.
Fruit Mince - ABC TV: The Cook and the Chef. Gluten Free Girl and the Chef | Playing With Our Food. Orange and almond cake recipe. Orange and almond cake recipe. Moist Orange Poppyseed Cake recipe. Recipe #10542 Submitted by: Three Littlies Serves: 8 Preparation time: 15 minutes or less 35 reviews Serves: 8Preparation time: 15 minutes or lessNo beating sugar and butter, all ingredients combined in your food processor, so this is quick and easy to whip up. Ingredients 1 large orange, roughly chopped 185 g butter, melted, or 1 cup vegetable oil 3 eggs 1 cup caster sugar 1½ cups self-raising flour 2 tablespoons poppyseeds Method Preheat oven to 170°C.
Recipe notes Use whole orange, do not peel. Reviews Brilliant Reviewed by:talu, Mar 22 2014 10:23AM (more reviews by talu) “Cut and diced the orange first to remove the pips. Very easy to make Reviewed by:amazing.one, Nov 28 2013 4:30PM (more reviews by amazing.one) “After reading the reviews, I decided to add zest of another orange. Yum! Reviewed by:marley111, Jul 30 2013 4:21PM (more reviews by marley111) “I made this cake twice in one day (one for home and one for my sons). All in a blender - it can't get better than this Reviewed by:Jazzy Joanne, Gluten-free Persian Orange And Almond Cake Recipe. Paleo Sweet Potato Brownies. Rarely have I been so excited about a recipe, but this one is just plain out of this friggin world.
Trust me guys, when I say “Knock–You-Right-Off-Your-Feet”, I really mean “Knock-You-Right-Off-Your-Feet”. These brownies seriously threw me straight to the ground with every single bite I took . I still don’t know how I even managed to not eat the entire pan right then and there, after I took the first bite. In fact, I don’t even know how it is that I was able to only eat 3 squares out of the whole pan. And that’s over the course of a week, too!
I really hope that they freeze well and that I haven’t just wasted half the batch by throwing them in there, ‘cuz that would be a hell of a shame. I mean, these guys are absolutely perfect in every possible way. Honestly, this recipe is FAR superior to my previous, non-paleo version, in every possible way. I know that back then, I said that those brownies were really great, but I wouldn’t even consider making them again now that I’ve tasted these. Avocado Coconut Ice Cream. When I was younger, we used to go to a restaurant in Los Angeles, the long-gone Scandia. It was one of those places where they would wheel up the salad cart, and toss a big bowl of salad right at your table. Since some members of my family went there a lot, they made a special salad for us, which had lots of finely chopped vegetables in it, as well as little cubes of avocado.
It was always fun for a kid from the sticks of New England to sit in that restaurant, installed in a high-backed booth, watching the celebrities and the hoi-polloi mingle and eat nearby. But as much as I loved the salad, and straining my neck every time someone walked in the door, I couldn’t stand those slippery little green bits in there and would eat around them as politely as I could. Needless to say, nowadays, I can put all those avocados that I missed out on years later, on the same list with all those New England lobster platters that featured twin lobsters for $8.99 that I didn’t order when I was growing up.
Just Hungry | Japanese food! Authentic, mostly healthy Japanese recipes for everyone. The kids are alright: kid and goat recipes | Hugh Fearnley-Whittingstall. It wasn't so long ago that goat's cheese had a rather hippyish image, while fresh goat's milk was almost impossible to get hold of. But now all things goaty have gone mainstream. Far from being the preserve of specialist healthfood shops, goat's milk and all its related products are flowing into supermarkets in an ever-increasing stream – you can buy goat's yoghurt, goat's butter, even goat's ice-cream. And very delicious they can be, too. We have a lot to thank our nannies for. But as the caprine dairy industry has flourished, so has its dubious back story. In addition to these welfare issues is the problem of the billies.
There are a couple of valid consumer responses to this. There's been a renaissance of our veal industry, as many people have woken up to the fact that eating male calves – provided they've been raised in a high-welfare system – is a saner option than having them slaughtered and incinerated. Goat is often thought of as tough, pungent and best for long-cooked curries. Honey and Apple Muffins recipe. Vegetarian Pho. Ingredients for the broth... 1 small unpeeled onion, quartered 2 unpeeled shallots, halved 8 garlic cloves, halved a 1-inch piece of ginger, coarsely sliced two 3-inch cinnamon sticks 2 pods of star anise 4 cloves 8 cups clear vegetable stock 3 tablespoons soy sauce salt for the soup ... 1 pound rice noodles 8 ounces seitan or fried tofu, sliced 6 scallions, thinly sliced (both green and white parts) about 1-1/2 cups bean sprouts a good handful of basil, mint or cilantro leaves, left whole 1 lime, cut into wedges hoisin sauce sriracha chili paste Cooking Instructions To make the broth, heat a large pot over medium-high heat.
Add the onion, shallots, garlic, ginger, cinnamon sticks, star anise, and cloves and dry-roast, stirring occasionally, until the vegetables begin to char. Add the stock and soy sauce and bring to a boil over high heat. Turn the heat down to medium-low, cover, and simmer for about 25 minutes. While the broth is simmering, prepare the rice noodles. Spiced Burnt Caramel Ice-cream Recipe. Date and Yogurt Shake - lightened up Persian Majoon | Wandering Spice. I adore a rich, thick date shake, full of ice cream, whipped cream and… more cream. Once and a while, only a dairy bomb like that will do. But, I was happy to find this lightened up recipe that I can whizz up when I need a quick (and much healthier) fix.
This is a slightly altered take on Louisa Shafia’s date shake in The New Persian Kitchen, which uses plain yogurt instead of ice cream for creaminess and tang. Add a banana, ice, a drop of vanilla and spices (my pick: cardamom), and out of the blender comes a cold, smooth treat that is different to the original but equally satisfying. Toasted nuts and seeds on top are a must, and give this shake its signature Eastern twist. I sprinkled mine with shredded coconut and toasted sesame seeds from a recent market sale. The method here is simply knowing your blender. Date and Yogurt Shake (lightened up Persian Majoon) Provisions Method Remove the pits from the dates and place in a blender with all ingredients except for the ice cubes. Notes. Hugh Fearnley-Whittingstall's Three Good Things on a Plate | Mushrooms, scone and soured cream recipe.
Mushrooms, scone, soured cream. Photograph: Simon Wheeler Pretty much a classic savoury "cobbler", this hearty vegetarian main course looks fabulous as you bring it bubbling to the table. You can boost the flavour if you like by adding some wild mushrooms or a handful of pre-soaked dried mushrooms. Steamed greens or leeks make a good accompaniment. Serves 6 3 tbsp olive/rapeseed oil 1 onion, finely diced 1 medium carrot, finely diced 1 celery stalk, finely dicedA large knob of butter 700–750g mushrooms, thickly sliced 1 large garlic clove, finely chopped 1 tsp chopped thyme150ml red wine 250ml vegetable stock Salt and black pepperSoured cream to serve For the scone topping 175g self-raising flour ½ tsp salt 75g chilled butter, diced 1 tsp English mustard75g mature cheddar, grated 1 large egg125ml milk Preheat the oven to 190C/gas 5.
Pour the wine into the frying pan. Sift the flour and salt into a bowl, add the butter and rub in with your fingers until it resembles coarse breadcrumbs. Belly Says Yes | From my belly to yours, recipes for those of us with food allergies and sensitivities.