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Lentils, ham hock and kale with poached eggs

Lentils, ham hock and kale with poached eggs
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Boss Status: Speedy Ortiz Make Power Moves Pitchfork: “Raising the Skate” directly references the Ban Bossy campaign. Have you been called “bossy” often in your life? Sadie Dupius: It's been an issue, even within our band for a little bit; I sometimes wind up complacent in things I don't necessarily agree with because I don't want to be accused of being overbearing. At some point I realized that all of these criticisms and stresses that were making me internally self-flagellate really didn't have a whole lot to do with my behavior. It seemed more related to my gender. That song was written about treating yourself better, and by extension not letting others treat you poorly. Pitchfork: Touring can make certain types of people lose perspective. SD: We opened for Guided by Voices last year and got to see their actual dynamic—fighting on stage and off, getting wasted. Pitchfork: When you say that you're the boss on that song, are you asserting that you're the boss of Speedy Ortiz, or just in general?

New potato and chorizo hash with asparagus, poached egg recipe While the potatoes are cooking, heat 1 tbsp oil in a pan and cook the onion slowly for 6 mins without colouring. Add the chorizo and fry for 2-3 mins. Add the potatoes and warm through. Stir in the parsley and season with salt and pepper to taste. Meanwhile, toss the asparagus in 1 tbsp oil in a baking dish. Roast at 180°C for 10-15 mins, until just tender (or griddle for 5 mins). Crack the eggs into individual small bowls. While the eggs are cooking, plate the potatoes and asparagus. Saffron poached chicken with cauliflower couscous, dates and pine nuts

Herb and almond soup with cheese muffin loaf 150g long grain rice, well rinsed in cold running water3 garlic cloves, roughly chopped1 litre fresh vegetable stock200g ground almonds20g fresh tarragon100g fresh mint100g fresh flatleaf parsley100g fresh basil450ml full-fat greek yogurt75ml extra-virgin olive oil, plus extra to drizzleJuice 1 lemonHandful chopped, mixed fresh herbs to serve For the cheesy muffin loaf 170ml sunflower oil1 large free-range egg284ml carton buttermilk70ml milk500g self-raising flour1 tsp English mustard powderLarge pinch cayenne pepper1 tsp fine salt150g mature cheddar, grated6 spring onions, finely sliced200g feta, crumbled You’ll also need 900g wide loaf tin greased with oil, lined with a long strip of baking paper that overhangs the tin at either end, to help lift out the loaf once baked

Veal with shallots, green olives and gremolata Easy pad Thai noodles 200g medium-thick flat rice noodles (see Ghillie’s intro)2½-3 tbsp coconut, grapeseed or rapeseed oil3 medium free-range eggs, beaten1 tsp reduced-salt soy sauce150g firm tofu (or 300g if not using meat/prawns), cut into 2cm cubes1 free-range skinless chicken breast, sliced (see introduction)125g sustainable king prawns (see introduction)2 garlic cloves, chopped2 good pinches cayenne pepper or 1 pinch chilli flakes2 tsp ground dried shrimps (see know how; optional)100g beansprouts3 spring onions, finely choppedFresh coriander, to serveLime wedges, to serve For the sauce 2 tbsp tamarind paste (from the world food section of supermarkets)2 tbsp Thai fish sauce1½ tsp palm sugar or honey1 tbsp tomato ketchup1-2 tbsp lime juice3 tbsp roasted peanuts, finely chopped, plus extra to serve 01.Prepare the noodles first so you can stir-fry everything quickly at the end. Put the noodles in a large bowl and pour over boiling water to cover.

Minestrone Soup | Food Revolution Cookie Preferences 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. 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 Ad Vendors : What information is collected and how it may be used null Ad Vendors

Lentil lasagne with rainbow chard and feta Horseradish and preserved lemon salmon roulade Vegetable oil for greasing60g plain flour½ tsp bicarbonate of soda1 tsp salt1 large free-range egg150ml whole milkSmall bunch fresh dill, roughly chopped200g good quality smoked salmon, cut into thin slices For the herb paste Large bunch fresh parsley2 x small bunches fresh chives, roughly choppedFinely grated zest 1 lemon, plus juice ½4 tbsp extra-virgin olive oil For the cream cheese filling 460g Philadelphia cream cheese2 tbsp creamed horseradish4 preserved lemons, flesh discarded and peel finely chopped You’ll also need… 22cm x 33cm swiss roll tin (or shallow baking tray), lightly greased, the bottom lined with non-stick baking paper (with an overhang at the narrow ends)

Spaghetti and Meatballs Recipe - olive magazine Make these classic spaghetti and meatballs for a comforting family dinner. Also check out more delicious meatball recipes, such as our baked Italian meatballs. Our cookery writer, Adam Bush, shares the personal inspirations behind some of his favourite – and most requested – recipes. “Part of the reason that I have a career in food is thanks to my mum. This spaghetti and meatballs, really, is her recipe. This dish may have its roots firmly in Italy, but you’d be hard pressed to find spaghetti and meatballs on a menu anywhere in the country. I reckon most people have a pretty solid spag and meatballs recipe in their repertoire, but this one has a few tweaks to take yours up a few notches. Firstly, make your own meatballs and give them some TLC. Now, I know using English mustard isn’t conventional but, I assure you, it works.

Crostini with marinated broad beans, red peppers and ricotta Indian spiced omelette with coriander, chilli and turmeric How to make steamed and fried beef buns You will need… For the filling: 150g beef fillet (preferably wagyu, but if you can’t stretch to that, use regular fillet or sirloin steak instead) 10g dried porcini mushrooms, soaked in freshly boiled water for 10 minutes, squeezed dry 1 large garlic clove, crushed 2 tbsp crispy onions or shallots (ready-made are fine)1 tsp chicken powder (or ½ chicken stock cube) 1 tsp crushed black pepper 3 tbsp galbi beef marinade (or use a good barbecue sauce; we like Stubbs)½ tbsp Maggi liquid seasoning or soy sauce ½ tbsp butter, softened For the dough 250g plain flour, plus extra to dust25g sugar 1 tsp baking powder ½ x 7g sachet fast-action dried yeast 1 00g sesame seeds 1 medium free-range egg yolk, beaten, for brushingVegetable oil for frying You’ll also need… Steamer basket with a lid This recipe makes 20 buns. Make ahead To freeze the buns, follow the recipe up to the end of step 5, but only steam the buns for 4 minutes. Fei’s tips for successful steamed buns: 1. 2. 3. 4. 5. 6.

French dip sandwich recipe Step 1 Heat the oven to 150C/fan 130C/gas 2. Heat an ovenproof casserole. Make incisions all over the beef with a small, sharp knife and push in the slivers of garlic. Step 2 Put in the pan and brown on all sides, until it has a really deep colour. Step 3 Take the beef from the gravy, trim away any fat or other straggly bits, cool to room temperature and chill for 2 hours (this will make it easier to slice, see note). Step 4 Warm the rolls in a low oven, then split and spread thinly with mustard. Cook's tip Cooking then chilling the beef is a trick that delis use, which makes it so much easier to slice the meat thinly. Thai-style salmon 35g unsalted shelled peanuts, choppedSmall bunch of fresh corianderGrated zest and juice of 1 lime, plus extra wedges to serve 20g fresh white breadcrumbs1½ tbsp toasted sesame oil4 skinless salmon fillets3 pak choi, leaves separated4 spring onions, halved lengthways then sliced into 4cm pieces 1 red and 1 orange romano pepper, deseeded and sliced100g mangetout1-2 red chillies (depending on strength), sliced2cm piece of fresh ginger, sliced into thin matchsticks2 tbsp soy sauce 1. Preheat the oven to 200°C/fan180°C/gas 6. Mix the peanuts, coriander, lime zest, breadcrumbs and ½ tbsp sesame oil together, then press onto the top of the salmon fillets. 2. Scatter the pak choi, spring onions, peppers and mangetout over a shallow roasting tray, top with the chillies and ginger, then drizzle over the remaining sesame oil. 3. Place the salmon fillets on top.