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Stilton and spinach pancakes with soft egg

Stilton and spinach pancakes with soft egg
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Spiced vegetable soup with lentils and roasted chilli 3 red chillies (see tip below)3 tbsp oil (cold-pressed rapeseed oil or light olive oil)2 onions, finely sliced2 bay leaves2 tsp cumin seeds1 tbsp garam masala3 carrots, chopped into bite-size pieces2 celery sticks, chopped into small bite-size pieces2 garlic cloves, finely chopped300g dried green or brown lentils, washed, soaked in water for 30 minutes, then drained1.5 litres hot vegetable stock100g broccoli florets or baby broccoli2 handfuls spinach leavesJuice ½ lemon4 tbsp Greek yogurt to serve 01.Start by roasting 2 of the chillies. If you have a gas hob, put a wire rack over the flames and roast the chillies on top until blistered and black. If not, char them under a very hot grill. Keep turning the chillies so they colour evenly.

Bao buns with braised shortrib and pickled daikon For the old dough 300g plain flour, plus extra to dust4g fast-action dried yeast140ml lukewarm milk or water For the new dough 500g plain flour60g caster sugar½ tsp salt10g fast-action dried yeast½ tsp baking powder20ml sunflower oil, plus extra to grease and for brushing290ml lukewarm milk or water For the braised shortrib filling Sunflower oil for frying1.5kg British beef shortribs, ribs separated6 garlic cloves1 large onion, quartered5 tbsp soy sauce1½ tbsp Chinese rice wine vinegar240ml shaoxing wineFew pinches caster sugar (to taste) For the quick-pickled vegetables 1 small daikon, peeled2 medium carrots, peeled100ml Chinese rice wine vinegar50g caster sugar1 tsp salt To serve Mayo and chopped coriander leaves You will also need... Bamboo or metal steamer

Summer lamb and dill biryani recipe onion 1 large, roughly chopped garlic 3 cloves, roughly chopped ginger 5cm chunk, peeled and roughly chopped green chillies 3, roughly chopped natural yogurt 6 tbsp lamb neck 1kg, cut into chunks basmati rice 350g dill 2 small bunches, chopped coriander a small bunch, chopped butter 100g, melted chilli powder 2 tsp cardamom pods 6, seeds removed and ground cinnamon stick 1, broken in half cloves 6, ground garam masala 2 tsp saffron a good pinch, soaked in 3 tbsp boiling water natural yogurt, naan breads and mango chutney or lime pickle to serve Spiced lamb and herby quinoa crumble 500g lean British lamb mince1 tbsp light olive oil1 red onion, chopped2 tbsp plain flour2 tsp ground cumin 2 tsp ground coriander½ tsp ground cinnamon1-2 green chillies, chopped 5cm piece fresh ginger, grated2 fat garlic cloves, crushed500ml fresh chicken or lamb stock200ml tomato passataSeeds ½ pomegranate For the herby quinoa crumble 190g uncooked quinoa, rinsed 2 tbsp extra-virgin olive oil 150g feta, crumbledZest 1 lemonHandful fresh mint, leaves slicedHandful fresh parsley, leaves chopped You’ll also need… 1 litre ovenproof dish

Shanghai stir-fried chunky noodles Asparagus and Cheese Tart | Recipes | Delia Online First, make the pastry by rubbing the butter and lard lightly into the flour, then add the cheese and salt, plus enough cold water to make a smooth dough – about a tablespoon. Then place the dough in a plastic food bag to rest in the fridge for 20 minutes. After that, roll it out and line the tin with it. Be careful to press the dough firmly into the tin. Meanwhile, prepare the asparagus. Place the tart on the baking sheet in the oven and cook for 30-40 minutes – until the centre feels firm and the filling is golden brown and puffy.

Shepherd’s pie Kedgeree and pea purée on toast 2 free-range eggs670g undyed smoked haddock fillets30g butter, plus extra for spreading1 medium onion, finely chopped1 level tbsp mild curry powder100g frozen peas, thawed4 slices bread 1. It’s best to cook the eggs first so that nothing is distracting you. For creamy soft-boiled yolks, add them to water at a rolling boil and cook for 7 minutes, then plunge them into cold water and peel as soon as they are cool enough. Set aside. 2. Meanwhile, pop the haddock fillets into a saucepan and just cover with water.

Egg Bacon Baguette Breakfast - 3-Ingredient Recipe - Eugenie Kitchen A quick and easy 3-ingredient baguette with egg and bacon over stove-top. Try a different way to prepare a breakfast! This was a big hit on Pinterest. Sprinkle with bacon on top and immediately serve. Let’s get started! Egg Bacon Baguette Breakfast – 3-Ingredient Recipe Ingredients 1 slice slab bacon (2 oz; 55g) 1/4 French baguette 2 eggs Salt and pepper, to season Cooking oil Instructions 1. Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free-range eggs (see Know-how)2 tbsp olive or coconut oil2 just ripe avocados, cut into 1cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo’s introduction)3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra-virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.Bring a large pan of water to the boil, then add the vinegar. Crack in the eggs one at a time, then reduce the heat to a gentle simmer. Cook for 2-3 minutes until the whites set. Remove from the pan with a slotted spoon and drain on kitchen paper.02.While the eggs are poaching, heat the 2 tbsp oil in a large frying pan. Recipe from In the Mood for Healthy Food by Jo Pratt ( Freshness is key to really good poached eggs – the firmer white tightly encloses the yolk as it sets.

Chicken fried rice Peruvian-Style Roast Chicken With Tangy Green Sauce recipe All aspects of these recipes were delicious. Made the green sauce per the recipe and dang, was it outstanding. The cucumber avocado salad was devine (though my partner felt the cilantro was out of place), and mixing some of the green sauce in made it better. Like epi suggests, it's a sauce that would be great with any number of things. Spatchcocking the chicken was super easy as I was able to cut through the chicken with my kitchen shears. Spiced vegetable pilaf with cauliflower, ginger and garam masala