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Salami and meatball lasagne

Salami and meatball lasagne
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Stilton and red onion burgers recipe Begin by making the burgers. Tip the mince into a mixing bowl with the red onion marmalade, breadcrumbs and crumbled stilton. Pull the leaves from the thyme sprigs and add to the bowl with some salt and pepper. Use your hands to thoroughly mix all of the ingredients together. Then divide the mixture into 4 equal balls and flatten each into burger patties. Place on a plate and leave to rest for 10 minutes. Meanwhile cook the mushrooms. Turn the grill to a high setting and grill the burgers for roughly 5 minutes on each side or until cooked to your liking. Toast or char-grill the burger buns, then spread one side with any sort of relish and stack them up with the burgers, gherkins, salad and cooked mushrooms. If you only use 2 burgers, the remaining 2 will keep, uncooked, for 2 or 3 days in the fridge or for up to a month in the freezer. More burger recipes Perfect homemade beef burgers Vegetarian recipes: the really hungry burger

Vietnamese prawn noodle soup Fondue with herbed toast spoons Kashmiri paneer masala in a tomato, ginger & fennel gravy Rosie Birkett's smoked trout salad with Jersey Royals, asparagus and garlic purée Beetroot hummus recipe An unusual alternative to classic hummus, this gorgeous red dip tastes earthy and sweet. Its creamy texture makes it the perfect dip for crudités. 4 large raw beetroots 400g tin chickpeas the grated zest of 1 orange the juice of 1 lime a pinch of ground cumin 1 tsp rapeseed oil shredded orange zest or chopped fresh coriander, to garnish (optional) lime wedges, to serve Preheat your oven to 200C/gas mark 6. Lay out a sheet of foil twice the size of the baking tray you will use, and place the beetroots in the middle of it. Drain the chickpeas, rinse them with cold water and pat dry with kitchen paper.

Classic braise of flageolets, celery and wine Stephen Harris: perfect moules marinière One-Pot Baked Pasta Recipe | Bon Appetit Place racks in center and top third of oven; preheat to 325°. Heat a large pot of water over high. Add several tablespoons of salt and bring to a boil (this is for your pasta). Meanwhile, heat a deep, large, ovenproof skillet, preferably cast iron, over medium-high. Add ¼ cup oil and swirl to coat. Add sausage and break into small pieces with a wooden spoon. Cook pasta in boiling salted water 2 minutes shy of package instructions (8–10 minutes depending on type). Remove foil and sprinkle top with remaining one-third of cheese.

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