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Urgette, feta and mint frittata

Urgette, feta and mint frittata

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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. Top with a good handful of peppery rocket and serve drizzled with chilli oil, if you like.

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.

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 8cm x 3cm deep chefs ring or round cookie cutter

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. Make the filling by combining all the ingredients in a small bowl and seasoning to taste.

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. Add the onion, fennel, celery, garlic, fennel seeds and a pinch of salt to the remaining sausages and fry for 10-15 minutes until the vegetables are soft and sweet.

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. Remove the joints to a dish as they’re ready. 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.

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 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 For the mayonnaise sauce

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