Receptai

In a medium bowl, whisk together egg, parsley, garlic and crushed red pepper. Mix in Gouda and Emmentaler. One sheet at a time, place phyllo dough on a flat surface and brush with about 1 tablespoon butter. Cut lengthwise into 4 strips. Place a rounded teaspoon of the egg mixture at one end of each strip. Fold corner of strip over the filling, forming a triangular fold. Continue folding the length of the strip in triangular folds to form a small stuffed triangle. Repeat with remaining phyllo dough. Preheat oven to 350 degrees F (175 degrees C). Lightly butter a large baking sheet. Arrange stuffed phyllo triangles in a single layer on the prepared baking sheet. Bake in the preheated oven 30 minutes, or until lightly browned. Serve warm

Heat a large frying pan and toast the cumin seeds for a few minutes, then set aside. Heat the oil in the same pan and fry the onion, garlic, chilli, pepper and a good pinch of salt for around eight minutes, until there is no moisture left. Remove from the heat, stir in the toasted cumin seeds, ground mace (or nutmeg) and ground coriander. Leave to cool. In a large bowl mix together the minced lamb, white pepper, fresh coriander, and the cooled spiced onion mixture until combined. Set aside, covered, in the fridge. Preheat the oven to 200C/400F/Gas 6 and generously grease a 20cm/8in diameter loose-bottomed or springform round cake tin with lard. To make the pastry, sift the flour and salt in a large bowl and make a well in the centre. Put the milk, lard and 90ml/3fl oz of water in a saucepan and heat gently. When the lard has melted, increase the heat and bring to the boil. Pour the boiling liquid into the flour, and use a wooden spoon to combine until cool enough to handle. Bring together into a ball. Dust a work surface with flour and, working quickly, knead the dough briefly – it will be soft and moist. Set aside a third of the pastry and roll the rest out on a well-floured surface. Line the pie dish with the pastry, pressing it right up the sides until it pokes just over the top of the tin. Add the filling into the pastry-lined tin bit by bit. As you reach the top, form a slight peak. Roll out the reserved pastry and top the pie with it. Pinch the edges to seal and trim the excess. Poke a hole in the top of the pie and insert a small tube made from aluminium foil to allow steam to escape. Brush the top of the pie with a little beaten egg yolk, and bake in the preheated oven for 30 minutes (put a tray on the shelf below to catch any drips). Then reduce the temperature to 160C/325F/Gas 3 and cook for a further 1¼ hours until golden-brown. Leave to cool completely before refrigerating for two hours, or overnight. Run a knife around the edge of the pie, remo

Instructions In a large pot, bring water and salt to a boil to boil the dumplings. In a large mixing bowl, combine the all-purpose flour and salt, stirring to distribute the salt evenly throughout the flour. Gradually add water to the flour mixture, mixing with your hands until a dough forms. Divide the dough into equal-sized pieces, rolling each into a smooth ball. Flatten each ball slightly with the palm of your hand to form a round, circular dumpling. It should look like a thick disk. Carefully drop the dumplings into the boiling water, one at a time, ensuring that they don't stick together. You can use a wooden spoon to stir the dumplings in the water. Boil the dumplings for 15-20 minutes, or until they are cooked through and have risen to the surface of the water. Stir occasionally to prevent sticking. Use a slotted spoon to remove the cooked dumplings from the pot, allowing any excess water to drain. Serve with your favorite recipes.

Melt the butter with the oil in a large heavy-based pan. Add the onions and fry with the lid on for 10 mins until soft. Sprinkle in the sugar and cook for 20 mins more, stirring frequently, until caramelised. The onions should be really golden, full of flavour and soft when pinched between your fingers. Take care towards the end to ensure that they don’t burn. Add the garlic for the final few mins of the onions’ cooking time, then sprinkle in the flour and stir well. Increase the heat and keep stirring as you gradually add the wine, followed by the hot stock. Cover and simmer for 15-20 mins. To serve, turn on the grill, and toast the bread. Ladle the soup into heatproof bowls. Put a slice or two of toast on top of the bowls of soup, and pile on the cheese. Grill until melted. Alternatively, you can complete the toasts under the grill, then serve them on top.

Heat oven to 180C/160C fan/gas 4. Put potatoes, fennel, and garlic in a medium non-stick pan. Pour in milk and double cream, season well and simmer gently, covered, for 10 mins, stirring halfway through, until potatoes are just tender. Divide the mixture between 2 small (about 150ml) buttered ramekins and scatter with Parmesan. Bake for 40 mins until the potatoes are golden and tender when pierced with a knife. Snip the reserved fennel fronds over before serving.

Soak salted fish in water overnight. Next, heat salted fish in water on stove until water boils. You should see a foam on top. Remove from heat and drain. Set aside and shred salted fish once it cools. Cook bacon in skillet over medium heat until crispy. Remove bacon from heat and drain the majority of the bacon grease, leaving about 1 tablespoon in the skillet. Add yellow onion, green onion, scotch bonnet pepper, and garlic to the skillet and stir. Cook for about 2 minutes or until onions soften. Add salted fish to skillet and stir. Cook for about a minute. Next, add callaloo, roma tomatoes, thyme, and black pepper. Stir to combine and cook until heated through, about 2 minutes. Enjoy

Dust the meat with flour to lightly coat. Heat enough vegetable oil in a large saucepan to fill the base, and fry the onion and meat until lightly browned. Season with salt and pepper. Add the carrots, stock and more seasoning to taste. Bring to the boil, cover and reduce the heat to a simmer. Simmer for at least an hour or until the meat is tender. Take your time cooking the meat, the longer you leave it to cook, the better the flavour will be. Preheat the oven to 180C/350F/Gas 4. Add the drained potato cubes to the lamb. Turn the mixture into a pie dish or casserole and cover with the shortcrust pastry. Make three slits in the top of the pastry to release any steam while cooking. Brush with beaten egg and bake for about 40 minutes, until the pastry is golden brown. Serve.

step 1 Tip the mince into a large bowl (use a clean washing-up bowl if you don’t have anything big enough) with all the other burger ingredients and a good pinch of salt. Roll up your sleeves, get your hands into the mix and squelch everything together through your fingers until completely mixed. Pat the mix into 16 small burgers. These may now be frozen for up to 1 month or chilled up to a day ahead. step 2 To cook, heat grill to its highest setting and lay the burgers in a single layer on a baking tray (you may need to do this in batches, depending on how big your tray is). Grill on the highest shelf for 5-6 mins on each side until browned and cooked through. Pile burgers onto a platter and serve with all the accompaniments, so everyone can construct their own sandwich.

step 1 Heat oven to 190C/170C fan/gas 5. Halve the aubergines lengthways and score the flesh side deeply, brush with a good layer of olive oil and put on a baking sheet. Roast for 20 mins or until the flesh is soft enough to scoop out. step 2 Fry the onion in a little oil until soft, add the garlic and cinnamon and fry for 1 min. Once the aubergines are cool enough to handle, scoop out the centres. Roughly chop the flesh and add it to the onions. Halve the tomatoes, scoop the seeds and juice into a sieve set over a bowl, then chop the flesh. Add the chopped tomatoes to the pan and cook everything for 10 mins until nice and soft. Add a little more oil if you need to. Stir in the parsley, leaving a little for scattering at the end. step 3 Lay the aubergine halves in a baking dish and divide the tomato mixture between them. Pour over the juice from the tomatoes, drizzle with more olive oil and bake for 30 mins until the aubergines have collapsed. step 4 Meanwhile, mix the tzatziki ingredients together and put in a small serving bowl. step 5 Season the lamb with salt, black pepper and a pinch of paprika. Griddle, grill or barbecue for 3 mins on each side or until the fat is nicely browned, then put in a serving dish and squeeze over the lemon halves. Scatter the aubergines with parsley, then serve with the lamb and tzatziki.

STEP 1 Rinsing and soaking your rice is key to achieving the perfect texture. Measure the rice into a bowl, cover with cold water, then use your fingers to massage the grains of rice – the water will become cloudy. Drain and rinse again with fresh water. Repeat five more times until the water stays clear. STEP 2 Tip the rinsed rice into a saucepan with 400ml water, or 200ml dashi and 200ml water, bring to the boil, then turn down the heat to a low simmer, cover with a tight-fitting lid with a steam hole and cook for 15 mins. Remove from the heat and leave to sit for another 15 mins, then stir through the mirin. Remove the lid and give it a good stir. Serve with any or all of the optional toppings.

Tip the bulghar into a pan, cover with water and boil for 10 mins. Drain really well in a sieve, pressing out any excess water. To make the tzatziki, squeeze and discard the juice from the cucumber, then mix into the yogurt with the chopped mint and a little salt. Work the bulghar into the lamb with the spices, garlic (if using) and seasoning, then shape into 4 burgers. Brush with a little oil and fry or barbecue for about 5 mins each side until cooked all the way through. Serve in the buns (toasted if you like) with the tzatziki, tomatoes, onion and a few mint leaves.

Mix the flour, 1 tsp salt, caster sugar, yeast, milk and eggs together in a mixer using the dough attachment for 5 mins until the dough is smooth. Add the butter and mix for a further 4 mins on medium speed. Scrape the dough bowl and mix again for 1 min. Place the dough in a container, cover with cling film and leave in the fridge for at least 6 hrs before using. Wrap the Brie in the prosciutto and set aside. Turn out the dough onto a lightly floured surface. Roll into a 25cm circle. Place the wrapped Brie in the middle of the circle and fold the edges in neatly. Put the parcel onto a baking tray lined with baking parchment and brush with beaten egg. Chill in the fridge for 30 mins, then brush again with beaten egg and chill for a further 30 mins. Leave to rise for 1 hr at room temperature. Heat oven to 200C/180C fan/gas 6, then bake for 22 mins. Serve warm.

Heat the olive oil in a heavy-based pan and add the onion and carrot. Cook for 3- 4 mins until softened. Add the diced lamb and brown all over. Stir in the garlic and all the spices and cook for a few mins more or until the aromas are released. Add the honey and apricots, crumble in the stock cube and pour over roughly 500ml boiling water or enough to cover the meat. Give it a good stir and bring to the boil. Turn down to a simmer, put the lid on and cook for 1 hour. Remove the lid and cook for a further 30 mins, then stir in the squash. Cook for 20 – 30 mins more until the squash is soft and the lamb is tender. Serve alongside rice or couscous and sprinkle with parsley and pine nuts, if using.

step 1 Soak the bread roll in the milk so it softens completely. Meanwhile, fry the onion in the oil for around 8 mins or until soft and golden. Add the fried onion to the beef mince along with the egg, garlic, marjoram and some seasoning. Squeeze the excess milk from the bread roll and add it to the mince mixture. Mix everything together and season well. step 2 Divide the meat into 8 patties. Tip the dried breadcrumbs into a shallow bowl and coat the patties in it, all over. Heat some oil in a deep frying pan and fry the patties in batches on both sides until browned and cooked through, about 6-7 mins on each side.

1 Sieve flour and add baking powder,salt,sugar,oil nd mix together 2 Add water nd knead the dough for like 10mins 3 Cover the mixture and allow it to rise 4 After it rised transfer it to a work surface and form a round (you can use a plate or pot's lid) 5 Heat ur pan and put it 6 It'll start puffing then you turn it 7 And lastly put it in in a warm place, then you'll see it has pocket

step 1 To make the spice mix, combine all of the ingredients together with a large pinch of salt. Slash the lamb shoulder all over with a sharp knife and rub in. If you have the time, marinate for up to 24 hrs, but this is not essential. step 2 Heat the oven to 150C/130C fan/gas 2. Heat the oil in a large flameproof casserole dish or roasting tin over a medium-high heat, add the onions, carrots and garlic and sizzle for 5 mins until the onions and carrots are softened. Pour over the stock, then bring to the boil. Nestle the lamb in the pan and cover, then transfer to the oven and roast for 2 hrs. step 3 Uncover and transfer the lamb to a plate using tongs. Stir the beans, peppers and olives through the stock in the pan, sit the lamb back on top and return to the oven, uncovered, for 1 hr 30 mins until the lamb is cooked through. Transfer the lamb to a board and shred using two forks. Stir the parsley through the braised beans before serving.

Put the onions in a food processor and whizz until very finely chopped. Heat the oil in a large heavy-based pan, then fry the onion with the lid on, stirring every now and then, until it is really golden and soft. Add the garlic and ginger, then fry for 5 mins more. Tip the curry paste, all the spices and the bay leaves into the pan, with the tomato purée. Stir well over the heat for about 30 secs, then add the meat and 300ml water. Stir to mix, turn down the heat, then add the yogurt. Cover the pan, then gently simmer for 40-60 mins until the meat is tender and the sauce nice and thick. Serve scattered with coriander, with plain basmati or pilau rice.

step 1 Heat oven to 160C/140C fan/gas 3. Heat 1 tbsp oil in a heavy-bottomed casserole, season the shanks, then brown them 2 at a time on all sides, adding the remaining oil for the second batch. Remove the lamb and add the onions. Fry them quite briskly, about 30 secs, add the ginger, garlic and chopped chilli, then turn the heat down and cook for 1 min. Add 1 tbsp sugar, stir, then add the star anise, lemongrass, stock, purée and seasoning. Bring to the boil. step 2 Cover and cook in the oven for 1½ hrs, then add the sweet potatoes and cook for 1 hr more. The lamb should be completely tender and almost falling off the bones. Stir in the fish sauce, lime juice and 1 tsp sugar to just lift the flavour, then scatter with the mint, basil and the sliced chilli to serve.

step 1 Tip the flours, yeast and salt into a bowl. In a jug, mix the honey with 250ml warm water, pour the liquid into the bowl and mix to form a dough. Rye flour can be quite dry and absorbs lots of water, if the dough looks too dry add more warm water until you have a soft dough Tip out onto your work surface and knead for 10 mins until smooth. Rye contains less gluten than white flour so the dough will not feel as springy as a conventional white loaf. step 2 Place the dough in a well oiled bowl, cover with cling film and leave to rise in a warm place for 1-2 hrs, or until roughly doubled in size. Dust a 2lb/900g loaf tin with flour. step 3 Tip the dough back onto your work surface and knead briefly to knock out any air bubbles. If using caraway seeds work these in to the dough. Shape into a smooth oval loaf and pop into your tin. Cover the tin with oiled cling film and leave to rise somewhere warm for a further 1 – 1.5 hr, or until doubled in size. step 4 Heat oven to 220C/200C fan/gas 7. Remove the cling film and dust the surface of the loaf with rye flour. Slash a few incisions on an angle then bake for 30 mins until dark brown and hollow sounding when tapped. Transfer to a wire cooling rack and leave to cool for at least 20 mins before serving

Heat oven to 200C/fan 180C/gas 6. Fry the onions and thyme sprigs in the oil until softened and lightly coloured (about 5 mins). Spread a layer of potatoes over the base of a 1.5-litre oiled gratin dish. Sprinkle over a few onions (see picture, above) and continue layering, finishing with a layer of potatoes. Pour over the stock and bake for 50-60 mins until the potatoes are cooked and the top is golden and crisp.

Place the raisins and prunes into a small bowl and pour over enough water to cover. Add lemon juice and let soak for at least 1 hour. Drain. Roughly chop the prunes. Meanwhile, heat the butter in a large pan, add the onion, and cook for 5 minutes. Add cubed lamb, ground lamb, and crushed garlic cloves. Fry for 5 minutes, stirring constantly until browned. Pour 2/3 cup (150 milliliters) of stock into the pan. Bring to a boil, then lower the heat, cover, and simmer for 1 hour, or until the lamb is tender. Add the remaining stock and bring to a boil. Add rinsed long-grain white rice and a large pinch of saffron. Stir, then cover, and simmer for 15 minutes, or until the rice is tender. Add the drained raisins, drained chopped prunes, and salt and pepper to taste. Heat through for a few minutes, then turn out onto a warmed serving dish and garnish with sprigs of flat-leaf parsley.

Place a steamer insert into a saucepan, and fill with 1 1/2 cups of water, or just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the sliced carrots, reduce the heat to medium, and cover the pan again. Steam until tender but not mushy, 4 to 6 minutes depending on the thickness of the slices. Reserve 1/2 cup of the cooking liquid. Heat the olive oil in a skillet over medium heat. Reduce the heat to low and stir in the salt, pepper, cinnamon, cumin, garlic, and thyme. Cook the spices and garlic, stirring frequently, until fragrant, about 10 minutes. Add the 1/2 cup reserved cooking liquid and the bay leaf, cover, and simmer for 20 minutes. Stir in the carrots, tossing well to coat with the spice mixture, and cook until heated through, about 2 to 3 minutes. Sprinkle with lemon juice and remove the bay leaf before serving.

Preheat oven to 410° F. Pour the water into a large bowl. Make sure it is room temperature. Add the salt. Blend well with a mixer, fork or spatula to make sure it dissolves well. While you continue to beat the mixture, slowly add the corn meal—a little bit at a time. Once all the flour is added, keep mixing until the corn meal, water and salt are thoroughly blended and dissolved. Set aside the masa in its bowl. Let it rest for 5 minutes so that the flour is thoroughly hydrated. This type of corn flour does not have any gluten, so it doesn’t need to be kneaded. The masa should be smooth, firm yet malleable. While waiting for the 5 minutes’ rest, heat your budare (or comal, griddle, cast-iron pan or non-stick pan) over medium heat. Coat with a little bit of the oil. Fill a small bowl with water to wet your hands to make the arepas. Take about 2 Tbsp of the masa in your damp hands. The masa should fit easily in your palm so that it is easy to shape into a small ball. Cross your hands, so that one is on top of the other, with the masa ball between them. Rotate your right hand in a circle, so that you are at the same time both pressing the masa into a flat disc and keeping its round shape. arepa making The last step in shaping your arepa is to quickly pass and lightly press the masa disc from one hand to the other until it is about ¾ of an inch thick and 4 inches wide. Smooth the edges with your fingertips (quickly dip them into the water bowl first) so that they stay as round as possible and without cracks. arepa making Place your arepas in batches on the preheated surface of your budare griddle or nonstick pan. Let each side turn golden, about 4 to 5 minutes per side. Check them often so that they don’t burn. Once they are nicely browned on both sides, place the arepas on a baking sheet in your preheated oven for 10 minutes. They should be somewhat puffy, so that if you tap an arepa lightly on top, it will sound like you are tapping an empty box. Serve

step 1 Put a sieve over a large bowl, line it with a thick sheet of non-dyed kitchen paper or a clean muslin cloth, and spoon in the yogurt. Cover with another sheet of kitchen paper and leave to strain in the fridge for a minimum of 12 hrs. step 2 Add the lemon juice, most of the olive oil and the dried mint to a bowl and stir well for the dried mint to soften and soak up the juices. Mix in the strained yogurt, then pour away the strained yogurt liquid and leave that bowl to one side. step 3 Halve the cucumber(s) lengthways and remove the seeds by running a teaspoon from the top to the bottom of the flesh, halve the cucumbers widthways to make them shorter and easier to handle, then coarsely grate each one into the bowl the yogurt was straining over. Using clean hands (or a clean muslin cloth), squeeze as much of the liquid out of the cucumber as possible. step 4 Add the strained, grated cucumber, garlic and ¾ tsp flaky salt to the rest of the ingredients and mix well. Garnish with a drizzle of extra virgin olive oil and a sprinkling of dried mint.