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 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
Sally Clarke's open cep thyme omelette receipe 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