How to Make Zucchini Parmesan Crisps | TipHero Looking for a delicious way to prepare all that wonderful summer zucchini? These Zucchini Parmesan Crisps come together in minutes and deliver the rich salty flavor of traditional potato based parmesan crisps and wedges with fewer calories. This makes for a wonderful snack when enjoying a movie at home, or a nice appetizer plate for a dinner party or backyard BBQ. See how easy they are to make in the quick video below: Share Video Zucchini Parmesan Crisps Ingredients: Zucchini, 2 mediumOlive Oil, 1/3 cupParmesan, 1/4 cup gratedPaprika, 1/8 teaspoonItalian BreadcrumbsSalt, 1/8 teaspoonPepper, 1/8 teaspoon Directions: Preheat oven to 450 degrees F.
Broad bean and lemon-dressed aubergine with pine nuts Cheese and Herb Fritters with Sweet Pepper Marmalade If you want to serve a meal without meat or fish, this is just the thing. It's also a great recipe for using up odd bits of cheese, which can be varied as long as the total amount ends up being about 12 oz (350 g) for four people or 6 oz (175 g) for two. The Sweet Pepper Marmalade is an amazingly good accompaniment and keeps well, so can be made in advance. Serves 4 This recipe is taken from How to Cook Book Two. Begin this by sifting the 2 oz (50 g) of flour and cayenne pepper into a large bowl and season with salt and black pepper, then make a well in the centre and break the eggs into it. Next whisk in the milk until you have a smooth batter, then gently stir in the grated cheeses and herbs. Now cover the bowl and leave it to stand in a cool place for about an hour, as this allows all the flavours to develop. While that's happening you can make the sweet pepper marmalade. First heat the oil in a saucepan over a medium heat and, when it's hot, add the onion and peppers.
Crushed butter beans and crisp rosemary croutons Pasta with broad-bean pesto Porcini butter recipe Place the dried porcini in a heatproof container and just cover with almost boiling water to soften and rehydrate. Let them sit for about 10 minutes, giving them an occasional stir. Strain the water, making sure you keep it and then finely chop your porcini. Set aside. In a medium pan over gentle heat, melt the 50 g of butter before adding the eschallots, garlic and thyme. Cook, stirring often for 3-4 minutes. Add the chopped porcini, stir, let it cook for another minute or so, then add the reserved porcini soaking water. Turn the mix out into a mixing bowl and leave it to cool almost completely. Once cooled, add in the butter and a small squeeze of lemon juice and, using a wooden spoon, mix in a very vigorous manner. Once you are happy with the flavour, stir again and use a spatula to transfer to an appropriate container. NoteThis butter can also be kept in the freezer if you want to make larger batches to stock up for the coming cold months. Photographs by Benito Martin.
Roasted beetroot tart with thyme, olives and Parmesan recipe Meanwhile, slice the beetroots into ½cm-thick rounds. Place in a bowl with the garlic, thyme and bay and season well. Add a few generous glugs of oil and mix well with your hands. Place the beetroot leaves in a pan with a few splashes of water, cover with a lid and cook over a medium heat until wilted, then scoop out and leave to cool and drain on kitchen paper. Remove the pastry from the fridge and on a lightly dusted surface, roll it out to a thickness of ½cm – the edges can be quite rough. When cool, scatter the cooked beetroot, its leaves and the olives over the pastry. Finocchiona and tomato tarts recipe Courgette, basil and Caerphilly tart recipe
Marinating salmon in juice makes a delicious difference I try to get fish on my family’s table two or three times a week. The research describing the incredible heart and brain benefits to eating fish, especially fatty fish like salmon, is compelling. An extra bonus? However, many home cooks shy away from making salmon, thinking it is too strong or fishy. First tip: buy salmon straight from the fish counter. Second tip: use high heat, and don’t overcook. Cook to medium rare for best results — the interior of the salmon should be still pink and moist, not completely opaque, and certainly not dry enough to be “flaked.” Last tip: try marinating the salmon to balance the flavor. My secret ingredient for salmon marinades is pineapple juice, which adds a little sweetness and a touch of acid, both ideal for a good flavorful soak. Once you try this simple recipe, you’ll be grilling salmon all summer long. Food Network star Melissa d’Arabian is an expert on healthy eating on a budget. Pineapple Juice Marinated Salmon 1/2 cup pineapple juice