background preloader

Asparagus and ricotta lasagne

Asparagus and ricotta lasagne

Related:  Recipes 8Recipes 19

The 20 best one-pot recipes: part 4 Meera Sodha’s baby aubergines stuffed with peanut and coconut I went to Kanora in Gujarat to visit the birthplace of my grandfather. I asked around for the old Lakhani house. A village elder pointed it out. 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. Spoon the salsa over the naan breads, sprinkle with the fennel seeds and top with spoonfuls of the ricotta, the semi-dried tomato and mozzarella, and a few olives.3. Transfer to the preheated baking sheet and cook for 12 minutes until the base is crisp and the mozzarella is melted.

Spring vegetable and quinoa stew with quick-pickled little gems Glug olive oil4 shallots, finely sliced250g baby carrots, halved lengthways2 celery sticks, finely chopped2 leeks, sliced2 garlic cloves, crushed1 tbsp white wine vinegar250g red quinoa 250ml dry white wine1 litre vegetable stock200g frozen peas½ tbsp dijon mustardJuice 1 lemonBunch fresh parsley, choppedBunch fresh dill, roughly chopped, handful set aside for the pickle For the quick-pickled little gems 1 red onion, very finely sliced3 tbsp white wine vinegar2 tbsp caster sugarGlug olive oil2 little gem lettuces, halvedSmall bunch fresh mint, leaves picked

Poached salmon and green bean salad with tomato dressing recipe 1 tbsp salt 1 tbsp peppercorns 2 bay leaves 1 star anise 1cm of grated root ginger 1 red chilli 4 salmon fillets, 150g each 300g green beans 200g sugar snap peas or mange tout 3 vine-ripened or plum tomatoes, finely diced 1 red onion, finely diced 2 tbsp lemon juice 2 tbsp extra virgin olive oil 3 tbsp chopped coriander 1 clove crushed garlic Chop the red chilli and place in a deep pan with the peppercorns, bay leaves, star anise, ginger and salt with 1 litre of water and bring to the boil. Add the salmon fillets and then simmer for 12 – 15 minutes until fish is cooked. Remove fish from stock and break into large chunks. Trim green beans and sugar snap pas and cut in half

Chia minty buffalo yogurt lamb with wholewheat couscous salad 800-900g butterflied lamb leg2 tbsp buffalo yogurt2 tsp chia seeds For the marinade 60ml olive oil20g rocket2 garlic clovesJuice 1 lemon1 tbsp dried oregano For the yogurt cooking sauce 260g buffalo yogurt45g baby spinach leaves2 tbsp fresh mint leaves2 tbsp olive oil

Lemon risotto cakes with smoked salmon and horseradish cream 600-800ml light chicken or fish stock65g unsalted butter3 banana shallots, finely sliced250g risotto rice (such as arborio)80ml dry white wineFinely grated zest and juice1 lemon, plus wedges to serveHandful fresh parsley leaves, finely chopped65g plain flour2 medium free-range eggs100g dried breadcrumbsVegetable oil for frying200g good quality smoked salmon2 handfuls watercress For the horseradish cream 3 tbsp grated hot horseradish60ml crème fraîcheSqueeze lemon juice (optional) Also useful but not essential Potato, cabbage and sausage soup recipe Adding potato to soups makes them creamy and wonderful INGREDIENTS 3 tbsp oil 400g/14oz high-quality Italian sausages, skins removed 1 onion, finely chopped 1 head of fennel, finely chopped 2 sticks of celery, finely chopped 2 garlic cloves, finely chopped 2 tbsp fennel seeds 500g/1lb floury potatoes, peeled and finely chopped 800ml/1 ¼ fl oz hot chicken stock ½ savoy cabbage, core discarded, finely shredded 200ml/7oz double cream METHOD Heat the oil in a large, heavy saucepan and once hot, add the sausages, breaking them up into small bits with your spoon. Fry for a few moments until they just begin to colour, then remove half and put to one side for a moment.

Crab ravioli with tomato and basil recipe For the sauce 400g/14oz baby tomatoes 3 tbsp extra-virgin olive oil 1 garlic clove, finely chopped A handful of basil leaves, to serve METHOD Make a well of flour and a pinch of salt on a clean work surface. Crack the eggs into the middle and use your hands to mix it all together until you have a smooth dough – you can also do this in a food processor. As soon as it comes together, knead for a couple of minutes, then wrap in cling film and place in the fridge for 30 minutes.

Stilton and red onion burgers recipe Begin by making the burgers. Tip the mince into a mixing bowl with the red onion marmalade, breadcrumbs and crumbled stilton. Pull the leaves from the thyme sprigs and add to the bowl with some salt and pepper. Use your hands to thoroughly mix all of the ingredients together. Then divide the mixture into 4 equal balls and flatten each into burger patties. Place on a plate and leave to rest for 10 minutes. Braised chicken with olives and pine nuts recipe 2 garlic cloves zest of 1 small orange, removed in strips (cut away any bitter white pith) leaves from about 10 stems of mint, torn Preheat the oven to 180°C/350°F/gas mark 4.Heat the olive oil in a wide oven-proof sauté pan or shallow casserole (large enough to hold the chicken in a single layer – or use two) and brown the chicken on both sides, seasoning as you go. You are just trying to get a good colour, not cook the chicken through.

Spicy yogurt tortillas 8 x 25cm flour or corn tortillas75ml sunflower oil1 tsp fenugreek seeds1 tsp mustard seeds½ tsp ground turmeric1¼ tsp salt1¼ tsp sugar2 handfuls fresh coriander,finely chopped125g full-fat natural yogurt For the masala 4-6 green chillies, roughly chopped 2-3 garlic cloves, halved4cm fresh ginger, roughly chopped 01.For the masala, grind or whizz the chillies, garlic and ginger to a fine paste with a pinch of salt, using a pestle and mortar or a blender.02.Tear the tortillas into roughly 4cm squares. Heat the oil in a large, deep frying pan on a medium heat for 2 minutes, then add the fenugreek and mustard seeds. Paleo recipe: egg with Rainbow Chard and cinnamon Simple but good. Cooking chard with a little cinnamon adds sweetness to balance the green leaves. Use whatever egg you like – a duck egg would be lovely. 200g rainbow chard 1-2 tsp coconut oil fat pinch of ground cinnamon 1 egg Strip the leaves from the chard stems and chop the stems into 2cm lengths. Slice the leaves.

Asparagus with Parma Ham Gratin on a Bed of Rocket When in season, asparagus is great with salty Parma ham and cheese – a fantastic combo for any time of day. Serves 4 Preparation time: 20 minutes Cooking time: 10 minutes 16 large asparagus spears8 slices Parma ham25 g butter, softened25 g Parmesan cheese, gratedFreshly ground black pepper2 tablespoons olive oil4 tablespoons balsamic vinegar75 g bag of rocket 1. Ensenada fish tacos 140g plain flour, plus extra for dusting1½ tsp baking powder1 large free-range egg1 tsp fine garlic saltPinch dried oregano1 tsp american or dijon mustard300g sustainable cod fillet, cut into 2cm strips1 litre vegetable oil for deep frying15 small corn tortillas to serve (see tip)Iceberg lettuce, finely shredded, to serveLime wedges for squeezing For the pickled red onion 1 tbsp fine sea salt1 medium red onion, cut into thin stripsJuice 1 limePinch of dried oregano1 scotch bonnet chilli, finely chopped For the pico de gallo salsa 3 medium ripe tomatoes, finely chopped1 small onion, finely chopped3 tbsp chopped fresh coriander Juice 1 lime