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Continue reading →: *The Perfect Neapolitan Pizzaby Vito Iacopelli This is the best recipe I have come across for making Pizza dough, but it needs to be started the day before. The perfection comes from the Poolish. MAKE POOLISH MAKE DOUGH (About a 4 hour process) MAKE SAUCE & TOPPING SHAPE DOUGH BALLS MAKE PIZZA COOK…
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Continue reading →: *Lemon Zucchinifrom In Tuscany (page 208) by Frances Mayes Very simple and delicious! Lightly steam grated organic zucchini and minced spring onion. Mix with Lemon Pesto: lemon juice and zest, basil, garlic, toasted pine nuts, EVOO, grated Reggiano Parmigiana and S&P.
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Continue reading →: *Oven-baked shallot and mushroom risottofrom River Cottage Light & Easy: Healthy Recipes for Every Day by Hugh Fearnley-Whittingstall A comforting risotto without butter or cheese! Roast shallots, thyme and S & P. It was delicious!
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Continue reading →: Cauliflower and chickpea curryfrom Is This a Cookbook?: Adventures in the Kitchen (page 190) by Heston Blumenthal This dish is only as good as the Rogan Josh paste used, and the one I used was not highly spiced (disappointing). A generous addition of Kashmiri chilli powder would have been beneficial. Otherwise it was…
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Continue reading →: “Authentic Italian Pasta Puttanesca recipe”Recipe from “Recipes from Italy” – online AUTHENTIC ITALIAN PASTA PUTTANESCA RECIPE Quick to cook. Subtle flavours. The capers, garlic, black olives, anchovies and chilli favouring the EVOO. Partially cooked pasta added to the infused oil with crushed tomatoes and finish cooking the pasta until al dente. Top with parsley…
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Continue reading →: *Spaghetti Cacio e PepeDelicious, and quick. But not simple. Having being disappointed by the Cacio e Pepe we had in Italy (particularly not enough pepper (which IMHO should a predominant ingredient if it is in the name), too salty and/or lumpy), I thought I would try my hand at it. The method for…
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Continue reading →: Cauliflower Steaks[Dan Barber] from Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook (page 141) by Kristen Miglore Very good and simple. Large slices taken from the centre of a Cauliflower, fried until blackened, and then baked until soft. The rest of the Cauliflower cooked in milk, water, S…
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Continue reading →: *Crispy kimchi and cheddar omeletteCrispy kimchi and cheddar omelette from Dining In: Highly Cookable Recipes (page 109) by Alison Roman Done this a few times now. Great dish and very quick.2 Organic eggs, S & P, Cheese (I used Parmigiano Reggiano), Kimchi made by my cousin’s partner, Jess) and extra chilli, topped with some…
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Continue reading →: *Pasta with Broccoli and Black beansInspired by “The Longevity Diet” by Prof. Valter Longo. I use the San Remo Penne Pulse Pasta (GF made from lentils, chickpeas & borlotti beans) . This is a one pot recipe. To a pot of salted water, add the chopped up stalks of the broccoli, and bring the water…
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Continue reading →: *Neapolitan PizzaUnless you plan the day ahead to make a Poolish (a fluid yeast-culture dough) this dough is probably the next best thing. Recipe from Cookidoo /thermomix. Mix & kneed: 150g fien semolina, 350g “00” flour, EVOO, salt, yeast, & sugar (to feed the yeast), and 320 g warm water (64%…
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Eastington@Paddington 