Crispy squid with harissa mayonnaise Vegetable oil for frying 75g potato starch or potato flour (we used Rakusen’s, from Waitrose and Ocado)500g fresh squid, cleaned (ask your fishmonger to do this), body sliced into rings, tentacles trimmed For the pickled beans 350ml white wine vinegar2 tbsp sea salt120-150g caster sugar to taste150g runner beans, strings removed, cut into 6cm batons120g green beans, topped150g cucumber, seeds removed, cut into 6cm batonsHandful fresh dill, roughly chopped For the harissa mayonnaise 1 garlic clove, crushed100g good quality mayonnaise1 free-range egg yolk1 tsp harissa paste (we use Belazu, widely available) You'll also need Digital thermometer
The 20 best French recipes: part 2 | Life and style The Roux brothers’ moules au cidre du pays d’auge (mussels in cider) Albert adores this simple and delicious dish, especially when the sauce is made with slightly sour Normandy cream. For Michel, the great delight is to drink a medium dry cider with the mussels. Serves 4butter 120gshallots 3, finely choppedmedium dry cider 400mlthyme 1 sprigbay leaf 1double cream 200mlmussels 1kg, preferably bouchot, scrubbed, debearded and well washedsalt and freshly ground pepperchives 1 tbsp, snipped, to serve Melt 40g butter in a large saucepan. Raise the heat to very high and cook for 3-4 minutes, shaking the pan every minute, so that the mussels at the bottom rise to the top. Pour the juices into a saucepan and reduce to a light juice. Pour the mussels into a soup tureen or china salad bowl. For a more attractive presentation, leave the mussels on the half shell. Claudia Roden’s bouillabaisse Bouillabaisse is a meal in itself, or rather two courses – a soup and a separate fish dish.
Spicy Udon Noodle Salad - The Little Kitchen Spicy Udon Noodle Salad Noodles and oodles, this recipe was inspired by a trip to New York City to visit friends. Friends are the family we get to choose. So true, right? Don’t get me wrong, I’m very thankful for my family. My friend, Joanne, invited me and a few other friends to visit her in New York City. No huge agenda, just hanging out, cooking, eating and more eating. Spending time with the people you care about is so important for your soul. We cooked. Quinoa Cakes courtesy of Lindsay. Zucchini & Arugula Salad courtesy of Joanne. Strawberry Rhubarb Crumb Bars courtesy of Brenda. All amazing. We walked all over. We had dinner at Buddakan and had one of the tasting menus. We had cronuts. And here’s a random picture I took accidentally because I left my camera on while it was around my neck. Now for the noodle salad! Cut up the veggies. Put together the sauce ingredients. And whisk it all together. And there you go, it’s super quick. Recipe Yield: Serves 2 Prep Time: 13 minutes Ingredients:
Sali boti (Parsi braised lamb) Spicy naan pizzas 260g jar red pepper and tomato salsa (we like Tracklements, from Waitrose)2 garlic and coriander naan breads, or similar½ tsp fennel seeds6 tbsp ricotta180g Unearthed Semi-dried Tomato & Mozzarella salad (from Waitrose), or similarHandful of your favourite stuffed olives (chilli-stuffed are great on these pizzas)Handful of rocket Chilli oil to serve (optional) 1. Preheat a large baking sheet in the oven to 220°C/fan200°C/gas 2. For a meaty alternative, sprinkle diced pancetta on top of the pizza before baking. Mushroom & cauliflower penne We and our partners use technologies such as a cookies on our site to enhance your user experience, personalise content and ads, provide social media features, and analyse our traffic. Click below to consent to the use of this technology on our site. For further details or to change your consent choices at any time - see our Cookie Policy. This will automatically switch all toggles below to "ON". Essential Essential cookies enable core functionality such as page navigation and access to secure areas. Performance cookies help us to improve our website by collecting and reporting information on its usage (for example, which of our pages are most frequently visited) These are used to recognise you when you return to our website. We use third party cookies on our site to serve you with advertisements that we believe are relevant to you and your interests. Please note that if you disable these, you will still see adverts they just won't be tailored to your interests. Close
Mushroom gratin ol steamed aubergine with a garlicky dressing Romige pasta met zeekraal, boontjes en pesto - Koken & Eten Volkskrant.nl gebruikt cookies om u een optimale gebruikerservaring te bieden Ja, ik accepteer cookies Volkskrant.nl gebruikt cookies en vergelijkbare technologieën (cookies) onder andere om u een optimale gebruikerservaring te bieden. Ook kunnen we hierdoor het gedrag van bezoekers vastleggen en analyseren en daardoor onze website verbeteren. Cookies van onszelf en van derden kunnen worden gebruikt om advertenties te tonen en artikelen aan te bevelen op volkskrant.nl die aansluiten op uw interesses. De serviceafdeling is te bereiken op telefoonnummer 088-0561561.
Kale braised in ham stock with cream and brown sugar Mee goreng Vegetable oil for frying4 medium free-range eggs,lightly beaten1 onion, sliced6 garlic cloves, finely chopped40g fresh ginger, finely chopped1 red chilli, finely chopped2 yellow peppers, sliced600g kai lan (chinese broccoli) or choy sum (chinese cabbage), shredded (or see tips)3 carrots, halved and finely sliced1 tsp chilli flakes or sambal paste1 tsp ground coriander1 tsp ground cumin300g pack ready-cooked egg noodles4 spring onions, sliced300g beansprouts60ml dark soy sauce120ml kecap manis (see tips) To serve 4 limes, cut into wedges200g roasted peanutsHandful fresh coriander leaves 01.Heat a splash of oil in a medium frying pan. Pour in the beaten eggs and quickly stir and shake the pan to distribute evenly. Mildreds: The Vegetarian Cookbook by Mildreds, Photography by Jonathan Gregson, Prop styling by Tabitha Hawkins, Published by Mitchell Beazley, £25,www.octopusbooks.co.uk
Goan Prawn Curry with coconut, chilli and coriander