Introducing Cheesy Mashed Potato Puffs: a scrumptious reinvention of the classic mashed potato that combines creamy comfort with a golden, cheesy crunch.
In this recipe, we will take you through a step-by-step guide on how to make Kuku Paka in the comfort of your own kitchen.
Crispy baked new potatoes are mixed with a homemade chilli tomato sauce then topped with halloumi cheese before grilling until golden. If, like us, you adore the squeaky cheese; take a look at lots more delicious halloumi recipes. And we’ve also got 35+ vegetarian bake recipes to browse, too.
These quick and easy pizza muffins can be made with a variety of toppings - so there's something everyone will love!
Harissa tofu with herby couscous is a delicious and easy to prepare main that's filling, nutritious and has bags of flavour. Vegan and gluten-free.
Greek stuffed eggplant with meat sauce, topped with a rich béchamel sauce is one of the heartiest and most filling dishes of the Mediterranean cuisine.
These delicious Miso Glazed Eggplant melt-in-your mouth with the most delicious sweet and savory miso glaze. Bonus, this delicious Asian-style recipe is also vegan and gluten-free.
Roasted Fennel Pasta - Spaghetti pasta tossed with deliciously sweet roasted fennel, garlic, fresh red chilli and lemon zest. A simple and elegant dish that's so easy to make. Serve with a delicious chilled glass of white wine.
A delightfully fluffy savoury pancake with a crispy crust, these Semolina Veggie Pancakes are packed with vegetables and spices.
La scarpaccia, c’est un gâteau aux courgettes originaire de Toscane, qui existe en version sucrée ou salée; c’est cette dernière que je vous propose aujourd’hui, une version issue du livre « Méditerranées » d’Alain Ducasse, recette repérée sur le site de Cali, « Vanille et Poivre Rose « , recette qu’elle a elle-même dénichée chez Mamina. Traditionnellement, la scarpaccia, qui signifie en italien « vieille godasse », est cuisinée à base de fleurs de courgettes et de petites courgettes, mais ne vous inquiétez pas, cette recette est tout aussi délicieuse sans fleurs de courgettes. J’ai réalisé la recette dans un plat rectangulaire de 29 cm/ 22 cm; vous pouvez doubler les doses et ainsi cuire votre scarpaccia dans un moule à biscuit roulé; en tous cas, la scarpaccia ne doit pas dépasser 1,5 cm d’épaisseur.Ce plat, dégusté froid ce week-end à l’heure de l’apéritif, en a séduit plus d’un. Je sens qu’il deviendra rapidement un classique de mes pique-niques et apéritifs, en pleine saison des courgettes! Merci Cali pour cette belle découverte culinaire ! Scarpaccia: (prep 15 min/ cuisson 25 min) Ingrédients/ plat rectangulaire 29 cm /22 cm 500 g de petites courgettes (avec les fleurs si vous en avez) 5 cébettes (ou petits oignons blancs) 2 gousses d’ail 2 oeufs 12 cl de lait et d’eau mélangés à part égale 4 c à s (bombées) de farine 5 c à s de parmesan râpé Sel, poivre et huile d’olive Préchauffez le four à 210°C, chaleur tournante. Lavez et parez les courgettes sans les éplucher, coupez-les en minces bâtonnets. Vous pouvez saupoudrez de gros sel les bâtonnets et les laisser dégorger 30 min. Rincez et épongez les légumes avant de les cuisiner ( l’étape du dégorgement est facultative). Dans un grand saladier, battez les oeufs au fouet avec la farine, incorporer l’eau et le lait et mélangez. Salez, poivrez et ajouter les cuillères de parmesan. Epluchez et émincez finement les cébettes et les gousses d’ail; ajoutez-les aux courgettes. Incorporez le mélange de légumes à la pâte. Salez, poivrez. Retirez le pistil des fleurs de courgettes, ciselez-les et incorporez-les délicatement à la préparation précédente. Versez la préparation sur une plaque légèrement huilée ou dans un moule rectangulaire, sans dépasser 1,5 cm d’épaisseur. Lissez la surface, arrosez d’un filet d’huile d’olive et enfourner pour 25 minutes. La scarpaccia doit être uniformément dorée. Laissez tiédir, découpez en morceaux et dégustez tiède ou froid. Cette recette va venir enrichir la liste des fruits et légumes du mois de septembre que Gut a choisie pour son jeu intitulé « Cuisinons de Saison ».
Master Class recipe: Anchovy butter
Think meat-free carbonara with this uncomplicated recipe for linguine with courgette. The silky Parmesan and egg mixture creates a luscious sauce that envelops each strand of pasta.
Classic. This quiche is packed with tasty fillings but is still relatively low fat because there is no cheese. As much as I love cheese, there is so much flavour already that you don’t need i…
We've rounded up ten of our favourite vegetarian Ottolenghi recipes, from a creamy mushroom lasagne to baked rice with mint and pomegranate.
Homemade noodles (pici) made using an eggless pasta dough are coated in a creamy, cheese-filled sauce made from a silky emulsion of grated Parmesan, pasta water and butter. A healthy dose of black pepper sends it over the edge!
Homemade caramelised onion chutney is a tasty addition to a cheeseboard. This onion chutney pairs well with bread or crackers and mature Cheddar cheese. Making homemade chutney is another Christma…
This vegan schnitzel recipe is perfect for a comforting dinner! The meatless schnitzel cutlets are made using seitan (vital wheat gluten) for an incredibly realistic result. Tender and soft, with a crispy breadcrumb coating, they are guaranteed to impress vegans and meat eaters alike!
The Mary Berry Beef Stroganoff recipe offers a delightful and hearty meal that perfectly combines tender strips of beef with a rich and creamy mushroom sauce. Renowned for its comforting flavors, this dish is a favorite for family dinners, casual gatherings, or any occasion that calls for a satisfying and elegant main course. In this …
Semi-dried tomatoes are softer and moister and therefore a perfect addition to grain salads, pasta, or pizza. For this recipe, you can use any size of tomato.
Panko Parmesan Crusted Asparagus - Asparagus is encased in a crispy coating of panko-parmesan crumbs resulting is a vegetable that tastes more like a treat.
Traditional hollandaise blends with blood orange juice to create a sweet, citrusy topping for cooked vegetables in this recipe from chef Michel Roux's "Sauces" cookbook. Also Try: Classic Hollandaise Sauce, Hollandaise with Mustard and Horseradish
Easy to make, these baked eggplant slices are topped with parmesan and panko for one delicious vegetables side dish.
Make your own Glamorgan sausages, a traditional Welsh vegetarian sausage featuring cheese, leeks and breadcrumbs. Make a batch of 12 and freeze any you don't eat
Made with Cyprus’s national cheese, traditional halloumi pies are salty snacks that can be enjoyed for breakfast or anytime snack. Halloumi pies come in various shapes and sizes! Special thanks go to Paris Avgoustou parisavg for sharing his recipe for us! For the dough: 500gr plain flour 360ml lukewarm water (might need more or less depending […]
This creamy and tomatoey bake with gooey cheese is a delicious midweek dinner.
Mary Berry Beef Casserole is made with stewing beef, onions, garlic, carrots, celery, and peas, simmered in beef broth and red wine. It serves 6 and takes about 2.5 hours to prepare and cook, delivering a hearty, flavorful meal.
Discover 10 of the best Rick Stein recipes from his cookbooks spanning continents, from curries to fish dishes to hearty roasts.
Indulge in the rich and comforting flavors of a classic Lamb Moussaka. This Greek-inspired dish features layers of tender ground lamb, eggplant, and a creamy béchamel sauce, all baked to golden perfection. With its aromatic spices and hearty textures, Lamb Moussaka is a crowd-pleasing dish that's perfect for special occasions or a comforting family dinner. Follow our easy step-by-step recipe to create this mouthwatering Mediterranean masterpiece in your own kitchen.
Cheesy vegetarian enchiladas filled with corn, beans, pepper and mushrooms served with fresh avocado is a delicious, easy weeknight dinner.
Acelgas a la Catalana, een recept afgeleid van de Espinacas a la Catalana. In plaats van spinazie gekleurde snijbiet, rozijnen en pijnboompitten
Take your scone game to the next level, with this delicious twist on the great British bake.
Even though I have my pride – I’m a Scorpio, after all – I will admit it when I’m wrong and apologize. After telling you that I wasn’t in...
