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Potato latkes with smoked salmon and horseradish crème fraîche

Potato latkes with smoked salmon and horseradish crème fraîche
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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

Spring minestrone soup with pesto 150g dried borlotti beans4 tbsp extra-virgin olive oil2 banana shallots, sliced lengthways100g baby leeks, trimmed and halved lengthways1 large carrot, finely chopped1 tsp fennel seeds3 garlic cloves, sliced1.2 litres good quality fresh vegetable stock (or chicken stock for non-vegetarians)100g small dried pasta such as ditalini or broken spaghetti100g fresh petits pois (shelled weight) or frozen peas2 baby gem heartsCrusty bread to serve For the pesto (makes 100g) Large bunch fresh basil, leaves pickedSmall handful fresh parsley leaves1 tsp pine nuts, toasted briefly in a dry frying pan (make sure they don’t burn)40g parmesan or vegetarian alternative, grated1 large garlic clove, halved1 tbsp extra-virgin olive oil

American Chef's Salad - American Return to listing A chef's salad is so named because it is supposed to be an innovative way of using whatever you happen to have handy to create a main-course salad. Ham, salami, chicken, turkey or any cold meat could be used for this one; similarly any kind of cheese or salad vegetable. This happens to be one of my favourite combinations, but once you get the gist of it I'm sure you'll have lots of other ideas. Serves 6-8 as a main course This recipe is taken from Delia's How to Cook Book Two Before you start, pre-heat the grill to its highest setting and let it heat up for at least 10 minutes. Meanwhile, combine all the dressing ingredients in a jug or bowl and whisk them together well, tasting to check the seasoning. Now place the bacon on some foil on the grill pan, and grill until it's very crispy – about 7 minutes – then remove it to drain on some kitchen paper and crumble it into small pieces. Scatter in the bacon, sausage, mushrooms, cheese and avocado and mix well. Related recipes

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 (www.nourishbooks.com) Freshness is key to really good poached eggs – the firmer white tightly encloses the yolk as it sets.

Fish pie with vermouth velouté step 1 Start with the velouté. Heat a knob of butter in a pan, add the shallots and fry gently for about 10 minutes until soft but not coloured. Pour in the wine and vermouth and boil until reduced by half. Add the stock and bring to a simmer, keep bubbling until you have half the amount again. Stir in the cream and simmer until your sauce is about as thick as double cream, it’s important that the velouté has a bit of body or it won’t stick to the fish. step 2 Heat the oven to 180c/fan 160c/gas 4. Add the herbs to the fish as whole leaves and pour over the velouté. step 3 Roll out the puff pastry until it is a little bigger than the top of the dish. Press the pastry down into the edges and against the sides of the dish to seal them. Season with ground black pepper and scatter with the thyme leaves.

Chargrilled tuna on sautéed spinach with a piquant tomato dressing Ingredients For the piquant tomato dressing 2 tbsp olive oil 1 stick chopped celery 3 tbsp tomato ketchup 1 tbsp balsamic vinegar 1 tsp Worcestershire sauce 1 tbsp chopped fresh tarragon For the sautéed spinach 1 tbsp olive oil 2 handfuls baby spinach 1 tbsp garlic infused oil salt and freshly ground black pepper For the tuna 100g/3½oz fresh tuna steak Method For the piquant tomato dressing, heat the oil in a small pan, add the chopped celery and fry for 3-4 minutes, or until softened. For the tuna, rub the tuna steak with the olive oil and season, to taste, with salt and freshly ground black pepper. Recipe from Good Food magazine FODMAPs are short chain carbohydrates (oligosaccharides), disaccharides, monosaccharides and related alcohols that are poorly absorbed in the small intestine. The term FODMAP is an acronym, deriving from "Fermentable, Oligo-, Di-, Mono-saccharides And Polyols". Home IBS Sano IBS Health Search

Coconut dahl with naans recipe Step 1 To make the naans, mix the yeast and yogurt with 250ml warm water. Put the flour and salt in a bowl and gradually stir in the yeast mixture until it comes together as a dough. Step 2 Heat 1 tbsp oil in a large pan, and fry the onion and ginger until really soft. Step 3 When the dough is ready, knead it briefly on a lightly floured worksurface. Step 4 Heat the oven to 240C/fan 220C/gas 9. Step 5 To reheat, defrost the dahl in the fridge overnight, and leave the naans on the worksurface to come to room temperature. Put all the dahl ingredients and 800ml water in a slow cooker.

Bone Daddies' spicy miso ramen recipe Step 1 To make the eggs, mix the soy, water and the sugar, measure out 200ml, and use this to marinate the eggs in. Overnight if possible, but for at least three hours. Step 2 Heat the oven to 160C/fan 140C/gas 3. Step 3 For the spicy miso sauce, blend all the ingredients until smooth. Step 4 To make the bamboo, fry in the sesame oil until dry, add the other ingredients and cook until the soy sauce has evaporated and the bamboo slices are coated. Step 5 Prepare two large pans, one with the hot stock and another with boiling water, for cooking the noodles, and have all the ingredients to hand so you can work quickly. Step 6 Divide the spicy miso sauce between the four soup bowls and divide the hot stock equally on top. Step 7 Cook the noodles, drain and divide between the four bowls.

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