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Mustardy mac ‘n’ cheese

Mustardy mac ‘n’ cheese
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Best ever sourdough recipes - Recipes Our best recipes with fresh sourdough and to use up leftover sourdough - from posh mushrooms on toast, to quick croque madame and a twist on macaroni cheese Fig and gorgonzola tartines Fig and gorgonzola tartines make an indulgent afternoon snack or stylish starter using a handful of fresh ingredients. These sourdough toasts are super easy to make and ready in 15 minutes, just assemble the toasts and pop under the grill for a couple of minutes. Herbed cheese tartines with cucumber salad This French-style open sandwich makes the best light lunch or quick snack. Pan y tomate (Catalan tomato bread) A really quick and easy breakfast recipe that Catalans and Spaniards enjoy with a coffee in the morning. Quick croque madame Croque madame is a classic favourite and this quick version makes for an easy indulgent meal. Courgette mac ‘n’ cheese with garlic sourdough crumbs In the US, mac ‘n’ cheese often, on a menu, has its own heading with a choice of flavourings. You may also like...

Broad bean and lemon-dressed aubergine with pine nuts Linguine with Gorgonzola, Pancetta and Wilted Rocket Begin by putting the pasta on to cook (see How to Cook perfect pasta) and give it 1 minute less cooking time than normal, then place the Gorgonzola Piccante and the crème fraîche in a food processor and whiz it to blend together. Next place a large, solid frying pan over direct heat and, as soon as you think it is really hot, add the cubes of pancetta or chopped bacon and sauté them in their own fat for 3-4 minutes, keeping them on the move to brown all the edges evenly. Then add the garlic to the pan and toss that around for about 1 minute. Next, remove the pan from the heat and add the rocket leaves which, when you have given them a stir, will wilt in the heat of the pan. Give it a good seasoning of freshly milled black pepper and, if it needs it, a touch of salt, then serve very quickly in hot pasta bowls with some Parmesan sprinkled over. Serve with a mixed leaf green salad.

Provençal beef daube 1 large celery stick2 bay leaves3 large fresh parsley sprigs4 large fresh thyme sprigs1kg British braising steak, such as chuck or blade4 tbsp olive oil225g unsmoked free-range bacon lardons, in short chunky strips3 onions, halved and thinly sliced6 fat garlic cloves, thinly sliced600ml red wine, such as cabernet sauvignon200ml good quality fresh beef stock350g carrots, cut into small chunky pieces400g can chopped tomatoes2 anchovy fillets, chopped4 strips pared orange zest100g black olives For the beurre manié (see know-how) 20g soft butter20g plain flour For the persillade (see know-how) 25g fresh flatleaf parsley leaves1 fat garlic clove

Wild mushrooms on toast with lardo Clams a la plancha or tomato and mozzarella salad: 20 best easy summer recipes – part 1 | Life and style Jeremy Lee’s bread, courgette and ricotta salad Serves 6sourdough bread 6 slicesolive oilbest red wine vinegar pink onions 4 small bright, firm courgettes 8 spring onions 6 tropea onions 4 (if at hand, or small leeks will do happily)garlic 1 clovepepper mill fully charged coarse sea salt ground finebest ricotta 250g picked mint leaves 1 handful Into a handsome bowl, tear the bread into coarse chunks and anoint with 6 tablespoons of olive oil and 3 tablespoons of red wine vinegar. Peel the pink onions then slice into rounds about 5mm thick. Turn off the heat beneath the pan. Slice the courgettes thinly. Lightly fry the courgettes in olive oil until lightly coloured and just cooked. When cooled somewhat, add the courgettes with the pink onions to the bread in the bowl. Wipe the pan clean. Toss the sliced spring and tropea onions (or leek) with the chopped garlic and 2 tablespoons each of olive oil and red wine vinegar. Choose the ripest, tastiest tomatoes you can find. Since you’re here…

Quail, confit garlic and celeriac risotto recipe Step 1 Heat the oven to 180C/fan 160C/gas 4. Put the diced celeriac on a baking tray. Season and drizzle over a little vegetable oil. Roast for 15 minutes, or until tender and brown. Step 2 Fry the shallot, leek and thyme with 50g of butter and 50ml olive oil. Step 3 Add 500ml of stock to the risotto and stir until it is all absorbed. Step 4 Turn the oven up to 200C/fan 180C/gas 6. 5:2 diet recipe: mushroom and green bean korma PREPARATION TIME 5 minutes COOKING TIME around 20 minutes INGREDIENTS ½ tsp coconut oil 22 cals 1 small red onion, sliced 38 cals 1 clove garlic, crushed 4 cals 2cm-piece peeled ginger, weighing 5g, grated 4 cals 1 small green chilli, finely chopped 5 cals ½ tsp garam masala, ¼ tsp each cinnamon and ground cardamom 5 cals 150ml almond milk 20 cals 10g cashew nuts 59 cals 10g flaked almonds, reserving a few for garnish 63 cals 200g mushrooms 26 cals 100g fine beans or sugar snap peas 27–42 cals 40g dried apricots, snipped 72–90 cals METHOD Heat coconut oil in a non-stick saucepan over a low heat. Add the onion, garlic, ginger, chilli and spices and fry very gently for 3 minutes. Fry the mushrooms in the same pan for three minutes over medium heat. Serve the korma in one bowl, sprinkled with the reserved nuts, with the raita and pickles (below) in separate dishes on the side. Pomegranate and mint raita Calories per serving: 43; 98 with vegan coconut yogurt SERVES 4 (or 2 as a side vegetable)

Baked salmon or roasted chicken with basil – 20 best easy summer recipes: part 3 | Life and style Sally Clarke’s roasted chicken with basil At the restaurant in the summer we often tuck a basil leaf or two under the skin of the chicken breasts, just before roasting. The skin perfectly protects the delicate leaves, and allows the green shape to be visible when served. Serves 6organic or free range chicken 1 x 2.5kg basil 1 bunch onion 1 medium, peeled and roughly choppedcarrot 1, peeled and roughly choppedcelery 2 sticks, washed and roughly choppedsmall leek 1, cut lengthwise, washed and roughly choppedfennel bulb 1 small, washed and roughly choppedbay leaves a few thyme a few sprigs butter 50g olive oil 2 tbsp garlic 2 cloves, crushed to a creamsalt and pepperlight chicken stock 500ml white wine 150ml Trim the excess fat and skin from the neck end of the chicken and remove the parson’s nose. Pick the leaves from the basil and roughly chop the stalks. Using your fingers (nails cut short and no bejewelled fingers ideally!) Preheat the oven to 180C/gas mark 4. Since you’re here…

Spiced vegetable soup with lentils and roasted chilli 3 red chillies (see tip below)3 tbsp oil (cold-pressed rapeseed oil or light olive oil)2 onions, finely sliced2 bay leaves2 tsp cumin seeds1 tbsp garam masala3 carrots, chopped into bite-size pieces2 celery sticks, chopped into small bite-size pieces2 garlic cloves, finely chopped300g dried green or brown lentils, washed, soaked in water for 30 minutes, then drained1.5 litres hot vegetable stock100g broccoli florets or baby broccoli2 handfuls spinach leavesJuice ½ lemon4 tbsp Greek yogurt to serve 01.Start by roasting 2 of the chillies. If you have a gas hob, put a wire rack over the flames and roast the chillies on top until blistered and black. If not, char them under a very hot grill. Keep turning the chillies so they colour evenly. This should take about 5 minutes.

Amelia Freer's poached chicken, crunchy vegetables and herb dressing Spiced pumpkin filo pie and a cheese-stuffed loaf: 20 best packed lunch recipes – part 2 | Food Claire Thomson’s spiced filo pumpkin pie Hot out of the oven, drench with honey, chilli and oregano for an impressive lunch, or take it to eat cold on a picnic. Serves 4pumpkin or butternut squash 350g, peeled and cut into 2cm dicepine nuts or chopped walnuts 75g onion 1, finely dicedolive oil 1 tbsp feta cheese 200g, crumbledcottage cheese, ricotta or quark 100g eggs 2, beatendried oregano 3 tsp ground cinnamon ¼ tsp nutmeg ¼ tsp, freshly gratedsalt and freshly ground black pepper about 1 tsp of each filo pastry sheets 300g butter 100g, meltednigella seeds 1 tsp, or use sesamerunny honey 1 tbsp chilli flakes 1 tsp Preheat the oven to 200C/gas mark 6. Meanwhile, fry the onion in olive oil for about 8-10 minutes, until soft and translucent. Lower the oven temperature to 190C/gas mark 5. In a bowl mix the cooked pumpkin, roasted pine nuts (or walnuts), cooked onion, feta, cottage cheese, beaten eggs, 2 teaspoons of oregano, the cinnamon, nutmeg, and salt and black pepper.

Lemon, thyme and pepper crusted chicken Spaghetti with red chicory, bacon and garlic crumbs

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