From sides to desserts, these are the best Jamie Oliver Christmas recipes to add something a little different to your festive repertoire.
For a comforting meal replete with rice, beans and veg, try this vegetarian bake from Jamie Oliver's latest cookbook, Together.
From sides to desserts, these are the best Jamie Oliver Christmas recipes to add something a little different to your festive repertoire.
Double or triple the quantities of this festive cranberry and lentil bake to serve more people, if you like. You can make it up to two days before serving
This is Jamie Oliver's ultimate Christmas Pudding from his new Christmas Cookbook.
Whether you're cooking a full-on vegetarian Christmas feast or seeking a few meat-free extras, Jamie Oliver is here to help you out.
From sides to desserts, these are the best Jamie Oliver Christmas recipes to add something a little different to your festive repertoire.
For a show-stopping vegetarian main this Christmas, try Jamie's veggie crown, made with slow-roasted vegetables, cheddar, and grains.
This is Jamie Oliver's ultimate Christmas Pudding from his new Christmas Cookbook.
Intensely savoury, salty, and oily anchovies are often overlooked, but chef Ottolenghi uses them to add a punch of flavour to many dishes.
Jamie Oliver's Roasted Tomato Risotto is a delicious and easy veggie-packed dinner with the Mediterranean flavours of sweet fennel, thyme, garlic, Vermouth and Parmesan. Easy on the eyes, this makes a great dinner party dish.
From sides to desserts, these are the best Jamie Oliver Christmas recipes to add something a little different to your festive repertoire.
From sides to desserts, these are the best Jamie Oliver Christmas recipes to add something a little different to your festive repertoire.
Roasted in a sweet mustard glaze and served with a buttery gravy, this ham is a classic Christmas crowd-pleaser.
Let's face it, though it may be traditional, Christmas pudding is not everyone's cup of tea. If you're looking for a festive dessert that's a little different this year, look no further than these 5 delicious alternatives.
Mix up your usual Red Cabbage with this tasty recipe from Jamie Oliver's Christmas Cookbook. This recipe gives traditional red cabbage a facelift whilst retaining all the favourite elements of this much-loved casserole.
From sides to desserts, these are the best Jamie Oliver Christmas recipes to add something a little different to your festive repertoire.
From sides to desserts, these are the best Jamie Oliver Christmas recipes to add something a little different to your festive repertoire.
The Delia Online Cookery School: Another easy winter main course, is a baked pasta dish. Watch Delia’s recipes being made, just click on the image to play. It may be cold and wet outside, keep warm on the inside with our winter recipes
A sweet, savory and extremely satisfying recipe for eggplant and kabocha miso gratin.
This Christmas, use up your leftover panettone in a sumptuous pudding recipe from Jamie Oliver, made with banana, vanilla, and a golden sticky toffee sauce.
A Nepali delicacy, momos are a stuffed, steamed dumpling. Santosh Shah's take on the dish involves chicken, lemongrass, and fragrant herbs.
From sides to desserts, these are the best Jamie Oliver Christmas recipes to add something a little different to your festive repertoire.
Crispy puff pastry encases roast vegetables and houmous in this easy-to-make pie that costs less than £5 to make.
Chickpea Dumplings in Curry Tomato Sauce – a perfect vegetarian one pot dish; protein-rich chickpea dumplings are cooked directly in rich curry tomato sauce; to veganize, use non-dairy yogurt.
Garlic stuffed mushrooms are quick and easy appetizers. They are rich in flavor thanks to cheese, garlic, butter and parsley stuffing. Great for entertaining at home!
These decadent recipes feature rich black truffle or truffle oil. Our best savoury truffle dishes include starters, sides and luxurious mains.
Mix up your Brussels sprout side with this tasty recipe from Jamie Oliver's Christmas Cookbook. Served with smoky chorizo and nutty chestnuts, this side is the perfect combination of traditional and delicious.
This gratin-style savoury pancake recipe uses plenty of cheese, ham and leeks to create a gorgeously gooey main dish for Shrove Tuesday.
This better-for-you crustless quiche is loaded with sweet potato, broccolini and fetta.
Bruschetta almost always pops up as it is such a fantastic way to showcase beautiful flavours while being easy to eat.
This versatile festive starter will please both veggies and meat eaters alike!
Mushrooms sauteed in homemade Indian style hot chilli garlic sauce. Serve garlic mushrooms just with any thing - rice, bread, noodles or even as a starter.
This super healthy one-pot boasts an impressive 5 of your 5 a day, with courgettes, aubergines, new potatoes, peppers and juicy tomatoes
As mentioned yesterday, I made the Whole Wheat Bread thrice. Though we had some slices slathered with nutella, I also made a savoury pudding with the bread. With onions, tomatoes and cheddar …
Healthy Veggie Mains with some of the best seasonal vegetables like pumpkin, butternut squash, sweet potatoes and kale. Super seasonal vegetarian recipes!
I wanted to try a soup recipe from Delia Smith's Complete Cookery Course book, and I finally settled for the "Leek, Onion and Potato Soup" seeing that this is one of Delia's personal favourite. According to Delia, leeks have an affinity with butter (she has several other recipes which pairs butter and leeks). The amount of butter she used in this recipe is 50g, however it can be reduced to half for those who are more health-conscious. For a better flavoured vegetable soup, Delia suggests sweating them as the heat draws out the natural juices and the vegetables become softened before the liquid is added. To sweat the vegetables, simply coat the vegetables with melted butter thoroughly and then cook over the gentlest heat possible with the lid on, stirring from time to time - this process is called "sweating". Leek, Onion and Potato Soup with Parmesan Popovers For this recipe, there is the option of using a light chicken stock (see Step 1 here on how to make chicken stock) or water. In later editions (on her website), she added vegetable stock bouillon to the list. I went for the vegetable stock option, since I have been getting quite a lot of requests lately for vegetarian recipes and I wanted to see if the soup was flavorful enough using a vegetable stock. Once the soup is ready, place it in a blender and puree until smooth. Another option is to roughly mash the ingredients if you prefer to have some "chunks" in your soup but I would suggest pureeing it for a smoother, creamier finish. Add a swirl of cream and fresh parsley before serving. If you like, you can also chill it; the chilled version of this soup is called Vichyssoise. The soup was flavorful and light. We enjoyed the soup with some homemade Parmesan popovers (recipe here) as well as some German chorizo and Spanish Pata Negra (Jamón ibérico) ham that Mum brought back from Germany. A real satisfying spread for lunch! Thanks to The Unc for getting these for us And btw, Delia Smith will be receiving a BAFTA Special Award for her outstanding contribution to television cookery. Do also check out her new Online Cookery School which will teach you lots of cooking basics (Lesson 1 is baking a classic sponge cake). Leek, Onion and Potato Soup (Vegetarian) Recipe from Delia Smith's Complete Cookery Course Preparation time: 15 minutes Cooking time: 40-45 minutes Serves 5-6 Ingredients 4 large leeks 2 medium potatoes, peeled and diced 1 medium onion, chopped small 50g butter 850ml vegetable stock or water (or chicken stock for non-vegetarian option) 275ml milk Salt and freshly ground black pepper To serve 1 tablespoon double cream 1 1/2 tbsp snipped fresh chives or chopped fresh parsley 1. Begin by trimming the leeks, discarding the tough outer layer. Now split them in half lengthways and slice them quite finely, then wash them thoroughly in two or three changes of water. Drain well. 2. In a large, thick-based saucepan over medium low heat, gently melt the butter, then add the leeks, onions and potatoes, stirring them all round with a wooden spoon so they get a nice coating of butter. Season with salt and pepper, then cover and let the vegetables sweat over a very low heat for about 15 minutes. The leeks should look slightly translucent 3. After that, add the stock and milk, bring to simmering point, cover and let the soup simmer very gently over low heat for a further 20 minutes or until the vegetables are soft – if you have the heat too high the milk in it may cause it to boil over. 4. Put the whole lot into a blender and blend to a purée. Return the soup to the saucepan and reheat gently, tasting to check the seasoning. Add a swirl of cream before serving and sprinkle with freshly snipped chives or parsley. Here are some other Delia Smith recipes I have tried previously: pavlova with fresh strawberries, fresh lemon curd, lemon curd butterfly cakes, American brownies and orange sauce. ********************************* I am submitting this to the "Cook Like Delia Smith" bloghop which I am co-hosting with Zoe of Bake for Happy Kids and Mich of Piece of Cake. To join, simply cook or bake any recipe from any Delia Smith websites or cookbooks and blog hop with us for the whole month of March 2013. Your post must be a current post i.e. posted in March 2013 - please do not link older posts.Please mention Cook like a Star in your post and link back to Zoe of Bake for Happy Kids, Mich of Piece of Cake and Baby Sumo of Eat your heart out. You can get the HTML code here: get the InLinkz code (Click on the link, copy and paste the HTML code into your blog post where you want the blog hop list to appear. Make sure you are in HTML mode when you paste in the code) Happy cooking! Do check out the other bloggers recipe below: .
This Savory Bread Pudding with leeks and gruyere is as cozy as it gets! A delicious and comforting side dish or vegetarian main- perfect for special dinners or the holiday table. (Adapted from Thomas Keller's recipe- but a little lighter!)
This paneer should be served immediately. If you have any leftovers, the best way to reheat them is to pan fry them again. You can double the recipe for a larger batch
