Easy Christmas lunch recipes - we head to the Angela Hartnett cookery school, Lime Wood to learn step by steps to fuss-free festive feasting
Bobotie filo parcels are my interpretation of a South African classic with a twist. Crisp filo wrapped around spicy mince. I serve it with an easy apple ring chutney. Bobotie...
Cretons de Quebec is a sort of pork pate served most commonly as a spread for toast at breakfast. Try it with blackberry jam or apple butter.
Sandwich Loaf
Easy Beef Belyashi. Discover our recipe rated 4.3/5 by 7 members.
Pissaladière originates from Nice, Southern France and consists of a flaky pastry tart topped with onions, olives and anchovies. Our version uses ready-rolled puff pastry and can be ready in as little as an hour.
I cannot begin to tell you how good these are. There’s not much that can get me squeezing a fancy-nozzled icing bag, but I can’t get enough of these — and nor can those I make them for. Yes, they are retro, but they are no culinary exercise in irony. And while they are a bit fiddly to make, they’re not hard, and they are immensely rewarding. In order to help the yolk keep centred as they cook, I leave them lying on their sides in a dish (rather than sitting upright in their boxes) overnight out of the fridge before cooking them. It’s not a fail-safe guarantee, but it does seem to make a difference. For US cup measures, use the toggle at the top of the ingredients list.
Beef Kokkinisto with Makaronia
Here are 5 beautiful beetroot dishes for you to taste and enjoy with others...
These fabulous individual tarts make a perfect light meal when served with salad.
Piquant Stilton replaces the more traditional cheddar in this bite-sized twist on the classic British dish.
I realize some of you may be confused as Cindy is our nutritionist and gourmet cook. Why am I dipping my toe into the clean eating pool and posting a recipe, you ask? Well....this recipe is very easy and my whole family likes it! For those reasons, I
Bursting with flavour, these chicken skewers are perfect for a party
That’s right, we said it, the scotch bhaji. Dan Doherty’s combination of two favourite fried foods is the ultimate hangover cure hybrid.
How long has it been? The dates suggest that it has been only 2 days since my last post. But it has been much longer than that, hasn't it ...
A simple but delicious Vegetarian Greek appetizer. Puff Pastry filled with Feta Cheese, baked until golden brown!
A food blog about creative, simple and delicious recipes to spice up your kitchen.
Crunchy on the outside and savory aromatic meat filling on the inside. This Middle Eastern Sambousek is BURSTING with flavor!
A healthy {Ajvar} Roasted Pepper And Eggplant Spread recipe for a traditional Ajvar, the dip with tons of roasted peppers, eggplant, and herbs, inspired by Croatia.
A classic Indian snack, Onion Bhaji are absolutely delicious and completely addictive little deep-fried fritters made with a fragrant combination of chopped red and yellow onions and a selection of aromatic spices and fresh herbs bound together with a thick gooey batter of water, chickpea flour and rice flour. I also like to throw in a handful of kari leaves and a chopped seeded hot green chili for extra flavour. Shaped into loose dumplings or patties, the bhaji are flash fried in a deep saucepan of hot vegetable oil until they're crispy and golden brown all over. Served with a bowl of Cucumber Mint Raita, or your favourite chutney, these delectable little darlings can be enjoyed as an appetizer with cocktails, or as a starter before an Indian inspired meal. Onion Bhaji with Cucumber Mint Raita Makes 10-12 appetizers 1 medium yellow onion 1 medium red onion 1 clove of garlic, minced 1 2-inch piece of ginger, finely chopped 1/2 tsp turmeric 1/2 tsp garam masala 1 tbsp Tikka Masala paste 1 tsp ground cumin 3 tbsp cilantro, finely chopped 1/2 lemon, juiced kosher salt, to taste 1 green chilli, finely chopped and de-seeded - optional 10-12 kari leaves, also known as curry leaves - optional 6 oz besan flour, also known as chickpea flour 2 oz rice flour - makes the fritters extra crispy! 1/4 cup water, or as required Vegetable oil for frying Cucumber Mint Raita: 1 cup natural or Greek yoghurt 1/2 English cucumber, grated 1 bunch mint leaves, minced 1/4 tsp salt 1 lemon, zested 1 green chilli, de-seeded and finely chopped - optional For the raita, wrap the grated cucumber in a tea towel and squeeze out as much excess water as you can. Mix together with all of the other ingredients in a small bowl and chill until needed. Cut the onions in half and finely slice into half-moon shapes, separating each individual slice. Place in a large mixing bowl, and add the garlic, ginger, spices, lemon juice, cilantro (plus the green chilli and kari leaves if using) and salt to taste, and mix gently until combined. Add the chick pea and rice flour and water, a little at a time, until all the onions are coated well. The mixture should not be a batter but thick enough to hold it's shape and hold together well — like a thick gooey paste. Heat the vegetable oil in a large heavy bottomed pot over medium, or use a deep fat fryer. Once the oil reaches 350°F, or a cube of white bread browns after 40 seconds, it's ready to use. You can also check the temperature by dropping in a small spoonful of the mixture - it should sizzle and float. Taste the bhaji and adjust the seasoning if required. With moistened hands, make a loose dumpling or patty with the onion bhaji mixture and gently drop into the hot oil, about 5 at a time. Stir gently and fry until evenly golden brown all over. Remove the bhaji using a slotted spoon once they're done, and drain on paper towel. Repeat the process in small batches until all the mixture is used up. Serve immediately or allow to cool to room temperature if you prefer, and accompany the bhaji with cucumber mint raita or coriander mint chutney.
No matter when I've made these soufflés, they have always been a success. Although I've never seen the centers start to fall, it's best to plan on serving them hot from the oven. —Jean Ference, Sherwood Park, Alberta
Oh, sausage rolls. How we do adore you. With your light and flaky pastry shell encasing a tasty sausagemeat filling. And this time we’ve taken the recipe to the next level with our nduja sausage rolls: we’ve added a sprinkling of herbs and a layer of ‘Nduja pesto to make you taste even better! If that’s possible…
This is an Italian-inspired recipe that comes to me from Australia via Brazil. To explain: a Brazilian friend, and the best cook I know, Helio Fenerich made it for me, and I had to keep (rudely) asking him to carry on making it for me. Eventually, I begged him for the recipe, which he told me he’d found in Australia. The journey was certainly worthwhile: it is a complete winner; I go into auto-Parmesan-shortbread mode whenever I have friends coming for supper, as not only is it perfect with drinks, but it can be made in advance. Indeed, you can make the dough, wrap it and then leave in the fridge for up to 3 days before slicing and baking it as instructed below, although you will need to let these cheese-scented cylinders sit out on a kitchen surface just long enough to get the fridge-chill off them before slicing. For US cup measures, use the toggle at the top of the ingredients list.
Savory Belgian chicken vol au vents, a classic dish and a family favorite! Shredded chicken with meatballs and mushroom in a creamy white sauce.
Recipe video above. The fragrance when these meatballs are cooking is outrageous! These meatballs are based on my fan-favourite Lamb Koftas, flavoured with a special blend of spices that smells so exotic but are everyday pantry staples!The Minted Yoghurt is fabulous - pairs so well with the flavour of these meatballs. See notes for suggestions for more sides - pictured in post stuffed in pita pockets.
The refrigerator (and the house) is bursting at the seams. There are pies and a brining turkey, maple whipped cream and glistening cranberry sauce standing at the ready, awaiting their call of duty at tomorrow’s table. On the stove, a pot of giblets is simmering,…
Frittole is traditionally a sweet, fried doughnut from Italy but we've given it a makeover in our air fryer and made it savoury! The result is moreish, cheesy fritters that are cooked with minimal oil. They go great in lunchboxes or as a finger food at your next party,
Vivek Singh’s mango and cardamom crème brûlées are a delicious fusion of East meets West and the perfect dessert to end any meal on a high! Created by Vivek himself to celebrate The Cinnamon Club’s 20th anniversary.
Rick Stein's tarte flambée combines a crisp dough base with delightfully charred edges and a topping of melted Emmental and Gruyère, and bacon. As seen on BCC2's Rick Stein's Secret France.
[btnsx id=”19834″] This is the time of year when we gardeners like to indulge ourselves by browsing through seed catalogues and deciding what we want to grow in the year ahead. A propor…
Hungarian Cheese Sticks (Sajtos Rud) – this recipe came from my Aunt Agi in Budapest. I have done my best to convert to imperial measures, but to be sure, you should use the metric. Added not…
Das Grundrezept für Omeletten wie auch Crêpes braucht jeder. Ob süss oder pikant gefüllt oder einfach mit Zimt-Zucker bestreut, es lieben sie alle.
