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Like many good brunch recipes, this is also just the ticket for an early evening supper, the sort you eat in your dressing gown before sophisticated adults feel it is entirely proper to dine. The joy of this is that you make up the mustardy ham and gruyere sandwiches and cover with beaten eggs the night before, and just let them sit in the fridge melding into one savoury, gooey pudding overnight. The next morning goes as follows: oven on, egg-and-bread dish in; brunch effortlessly served. Photo by Lis Parsons.

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Stuffed Miso Eggplant Recipe In the summer months, eggplant becomes the go-to meat replacement for many vegetarians. We slice it into thick rounds and grill it up like a burger, we roast it and turn it into a batch of homemade eggplant meatballs, and we even make veggie bacon with it. So, recently when I saw Steamy Kitchen’s recipe for stuffed miso eggplant filled with a mixture of ground beef and chopped eggplant, it made me wonder what other ingredients I could use to replace the meat. Eggplant would have been my first choice for a meat substitute, but a double eggplant filling just wasn’t going to work. Some might turn to tofu or maybe even mushrooms to replace the meat, but I have a secret weapon in the kitchen that I use in instances like this: raw walnuts!

Pasta with Courgettes This is one of my favourite pastas, but I must start with a warning: it isn’t as easy on the eye as on the palate; this is a dish made for pleasure not a photo-op. In order for the courgettes to acquire the sweet, braised flavour they imbue the pasta with here, they are cooked to a squashy khaki. I feel somewhat self-conscious using the French word, courgettes, here, but I would feel even more so were I to dub them (outside of Italy or North America) zucchini. Whatever they’re called, this is how I prepare them: before dicing them, I peel away strips of skin, which gives them a striped look. This habit is a maternal legacy that I don’t expect you to inherit, too.

Pistachio Cake with Lemon and Rose Water Recipe Would you like a piece of cake right now? For Goodness Cake is here for you. Every week, we'll be sharing recipes that prove why cake should be its own food group. Today: This cake will make a better Valentine's Day date than any of your other options -- and that's a promise. Chicken katsu curry - Lulu's notes This indulgent curry is a real treat and easier to make than expected. The breadcrumbs provide a great texture to hold the rich sauce. 45 minutes + chilling.

French Toast Egg-in-a-Hole Whenever I’m out to brunch, or even if I’m making it at home, I have a really hard time choosing between sweet and savory. Luckily, I’ve got a special — yet weekday-ready — breakfast that’s both, and pretty much perfect any time of day. This tasty recipe combines two favorites into one: egg-in-a-hole and French toast! The 2 Best Ways to Make Simple Fresh Tomato Sauce (Tomato Coulis) It's helpful to have a simple tomato coulis recipe in your back pocket. [Photographs: Vicky Wasik] When it comes to tomato sauce, we here at Serious Eats have you covered,* but I noticed recently that we hadn't yet offered a recipe for a tomato coulis.

SALT AND PEPPER SQUID This is unexpectedly easy to shop for as well as easy to cook. Baby squid (better here than tougher, grown-up, windsock-sized ones) can be found, frozen, in 500g boxes, to be stashed in your freezer and thawed as needed. And while any recipe that involves a pestle and mortar can seem like too much kitchen faffing when you get back from work, let me tell you that a bit of murderous bashing can be a great stress-relieving exercise. But if you're not convinced (and believe me I understand: until recently I had only to read the words 'pestle and mortar' to be filled with dread and intimidation) you can always use one of those little electric coffee-bean or spice grinders for blitzing the salt and pepper. Already-ground pepper and fine salt is not an impossible option; I won't pretend they'll be as good, but as long as you don't use that school-pepper-container dust - more sneeze-powder than aromatic spice - it'll be just fine.

fake cheese It’s mushroom season! I recently went on a wild edible plant walk here in the Boston area, and our guide told us that the best time to find mushrooms is between Labor Day and Columbus Day. We didn’t find any mushrooms on our walk, but he did get me thinking about making a recipe to show them off. I’m really interested in learning more about local wild, edible plants, so hopefully I’l be rooting around in the woods for some fungus soon. And if you made the black pepper and cumin pickled carrots from last week, here’s a recipe to try them with. Any wild mushrooms will do for this recipe, but I picked out two of my favorites today: oyster mushrooms and chanterelles. Chilli chicken and broccoli noodles Chicken noodles are a quick, easy and delicious dinner recipe. The broccoli adds a healthy crunch and the the chilli and ginger add a fiery kick. 20 minutes. Serves 2. Easy onion 1, slicedoilskinless chicken thigh fillets 3, quarteredchilli flakes a big pinchsoy sauce 1 tbspbrown sugar 3 tspground ginger a pinchrice wine or white wine vinegar 1-2 tbspbroccoli 1 head, florets broken off and stalk finely sliced, blanchedegg noodles 2 nests, cooked

One Pan English Breakfast {For Washing Up Dodgers} If a Moroccan Shakshuka had a passionate affair with a Full English, this would be the resulting love child. Everything you love from both sides, all coming together in one glorious pan. Eggs, bacon, sausages, beans, tomato, with none of the frying, none of the hob juggling and barely any of the washing up. Too good to be true? Too good to be good? Canal House's Marinated Zucchini Recipe on Food52 Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community

TUNA AND CRAB AND AVOCADO WRAPS I have never really thought of myself as a person who could wrap, fold or fiddle about with food or felt that way inclined. But you know, when you get into it, it's really quite OK - actually, more than OK. These wraps are curiously relaxing to assemble and everyone is always bowled over by them. They're a very good way of injecting a little zing into the proceedings without having to slave for hours over a hot hob. I have added the option of the crab wraps as I do understand not everyone is happy working with or even eating raw tuna. Potato Pizza Recipe yield Makes 4 servings Try this recipe, inspired by a visit to a pizza truck in Normandy! One recipe for bread dough: 3/4 cup lukewarm water 1 1/2 teaspoons dry yeast 1/2 teaspoon sea salt 2 1/2 cups flour 2 tablespoons extra-virgin olive oil For the topping: 2 tablespoons extra-virgin olive oil 2 cloves garlic, green germ removed, thinly sliced 3 medium, waxy potatoes (about 14 ounces), peeled, cooked, and thinly sliced into rounds 1/2 cup heavy cream or crème fraîche 1 teaspoon fresh thyme leaves Sea salt and freshly ground black pepper

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