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Cheese and broccoli bake

Cheese and broccoli bake
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Roast pumpkin salad with crisp smoked bacon and black pudding Spiced vegetable pilaf with cauliflower, ginger and garam masala 20 best vegetarian recipes: part 1 Romy Gill’s chana dal with chapati There are so many different ways of cooking chana dal. My dad worked in the steel plant in Burnpur in West Bengal – people came from different states to work there, so my growing-up years in India were spent eating the most delicious food ever. Serves 4-6chana dal 250gred onions 2 mediumhot water 1 litreground turmeric ½ tspsalt to tasterapeseed oil 4 tspblack mustard seeds 1 tspgarlic 2 tsp, gratedginger 1 tsp, gratedtomato 1 large, finely choppedfresh green chillies 2 tsp, chopped with seedsground coriander 1 tspground cumin 1 tspgaram masala ½ tspred kashmiri chillies 2 whole For the chapatiwholemeal or plain flour 200glukewarm water 75mloil 1 tspbutter for spreading Soak the chana dal in cold water for 10 minutes, then wash it in cold water so that all the starch comes out. Finely chop the red onions and keep aside. In another pan, heat the oil and add the mustard seeds. Add the grated garlic and ginger and cook for 6-7 minutes on medium heat.

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 Place beans and peas in steamer basket over saucepan of boiling water for 3 minutes. Drain and mix with poached fish. Finely chop tomatoes and onion for dressing and add to all other ingredients in a screw top jar. Serve with brown rice noodles. More salmon recipes Grilled salmon with ginger recipe

Slip sole in seaweed butter Dan Parker's cod cheeks, pickled cucumber and kefir recipe Step 1 To make the pickle, put everything except the cucumber into a small pan with 200ml of water, and bring to a boil to dissolve the sugar. Pour over the cucumber, leave to cool, then cover in clingfilm and chill. Step 2 Mix the kefir and crème fraîche and season. Step 3 To make the split dressing, put all the ingredients into a small blender and whizz until it forms a purée. Step 4 Remove the cod from the fridge 30 minutes before cooking to bring up to room temperature. Step 5 For the crumb, heat a drizzle of oil in a frying pan, then add the breadcrumbs and fry until lightly golden. Step 6 Lightly season the cod cheeks with salt and pepper. Step 7 Spoon the kefir across half the bases of 4 small, shallow bowls, drizzle the dressing over and marble with a spoon. Step 8 Put 2 pickled cucumber pieces on the uncovered side of plate.

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 For the couscous salad 190g wholewheat couscous375ml boiling water from a kettle155g pine nuts, toasted for a few minutes in a dry pan1 small red onion, finely chopped30g fresh parsley, roughly chopped60ml olive oil1 tbsp cider vinegar130g feta, crumbledSeeds 1 pomegranate

The Modern Pantry's grilled cornbread, chorizo and eggs recipe 235g cornmeal 200g plain flour ¾ tsp bicarbonate of soda 50g light brown sugar 1¾ tsp Maldon salt 3 eggs 390g buttermilk 80g melted butter Mix the dry ingredients together. For the red pepper salsa 3 red peppers – diced into ½cm cubes 200g sweetcorn (approximately 2 corn on the cob) 4 spring onions, finely sliced ¼ bunch coriander, finely chopped 3 avocados, peeled, stones removed and diced as the peppers 50ml yuzu juice (available from waitrose.com) 50ml extra-virgin olive oil 1 tsp sweet smoked paprika The juice of 1 lime To serve 2 free-range organic eggs 1 chorizo sausage A few springs of peashoots and coriander (optional) In a hot frying pan cook the peppers till soft. Allow to cool, then mix all the remaining ingredients together. Place the cornbread in the middle of the plate, put the fried eggs on top then the fried chorizo, and top with a generous amount of salsa and a few springs of peashoots and coriander. Caravan's baked eggs and chorizo with tomato ragout recipe Andina's quinoa porridge recipe

Posh porcini lasagne recipe Step 1 Pour boiling water over the porcini to just cover. Put the cream, stock and bay leaf in a large pan, bring to a simmer, then reduce by half. Remove the porcini, squeeze dry and finely chop. Pour the porcini soaking liquid, through a seive, into the cream, and cook until it has thickened to the consistency of double cream. Remove the bay leaf. Step 2 Put 2 tbsp oil in a large pan, add the flat mushrooms and porcini and cook until browned and the liquid has been reabsorbed. Step 3 Heat the oven to 200C/fan 180C/gas 6. Step 4 Scatter with the mushroom mix, then add more pasta.

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