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Continue reading →: Mushroom Risoniottofrom River Cottage Veg Every Day! by Hugh Fearnley-Whittingstall Quick, healthy, tasty
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Continue reading →: Pa amb TomàquetRecipe online from Be-Inspired (Roberta Muir): Ingredients Served with Spanish Olives, and Spanish Manchego
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Continue reading →: Sous-vide Lamb ShanksSous-vide 20 hrs at 62C Sauce: leftover tomatoes, parsley, onion, anchovies, balsamic and beans
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Continue reading →: Pasta with mint pesto and garlic prawnfrom Cuisine Magazine, Jan/Feb 2012 (#150) (page 49) by Ray McVinnie Sort of… I substituted:Spiral organic zucchini for pastaDi costi prawns with garlic and lemon butterSour cream for creamMy chilli infused EVOO. George’s basil pesto All ingredients tossed in a wok at high temp for about 2m. Then add parmigiana and…
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Continue reading →: *Gyoza SauceRecipe inspired from the wagamama cookbook by Hugo Arnold Combine garlic, chilli and salt in a morter and grind to a paste. (The garlic I grew by sticking organic garlic that had grown shoots in the ground. 12 months later, each was a large head. Better and juicier than the…
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Continue reading →: *Chickpeas and Kale in Spicy Pomodoro SauceRecipe Online: https://www.foodandwine.com/recipes/chickpeas-and-kale-in-spicy-pomodoro-sauce Ingredients Simple and delicious. I can see this becoming a regular dish. And Mollie loves the Kale stems.
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Continue reading →: Baked pasta with artichokes, greens, and too much cheesefrom Dining In: Highly Cookable Recipes (page 159) by Alison Roman Thanks Sharon And Chilli for the Cookbook It’s really a vegetarian lasagna but using lots of cheese instead of béchamel sauce. Very good dish. Not quick. But worth doing.
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Continue reading →: Arugula salad with dates, feta, and pistachiosrom Sababa: Fresh, Sunny Flavors from My Israeli Kitchen (page 178) by Adeena Sussman (Thanks Margaret & Paul for the book) shallotsfeta cheesedatespistachio nutspomegranate molassesbaby arugula
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Continue reading →: Cabbage, apple, and pomegranate slaw with cumin dressingfrom Sababa: Fresh, Sunny Flavors from My Israeli Kitchen (page 180) by Adeena Sussman Ingredients:scallionsred cabbagecarrotscilantroground cuminhoneymintred onionsapple cider vinegarradishesapplesgreen cabbagepumpkin seedspomegranate seeds
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Continue reading →: *Swordfish-like steak with crispy capersfrom Dining In: Highly Cookable Recipes (page 200) by Alison Roman This was one of the best swordfish dishes I have had. So moist. And its very quick. I cooked this 3 mins a side, and just over one minute in the browned butter. Also doubled the quantity of anchovies.
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