In a wok, heat sesame oil over medium-high heat. Add minced ginger and garlic, sauté until fragrant. Add cubed tofu and stir-fry until golden brown. Add broccoli, carrots, and bell peppers. Cook until vegetables are tender-crisp. Pour soy sauce over the stir-fry and toss to combine. Serve over cooked rice.
Preheat the oven to 475°F (245°C). Roll out the pizza dough and spread tomato sauce evenly. Top with slices of fresh mozzarella and fresh basil leaves. Drizzle with olive oil and season with salt and pepper. Bake in the preheated oven for 12-15 minutes or until the crust is golden brown. Slice and serve hot.
step 1 Tip the bread into a bowl and pour over 350ml water. Leave to soak for 10 mins. step 2 Blend the ingredients together with 350ml water and 1 tsp salt. step 3 Let the soup cool in the fridge for 1 hr or so, then serve with a drizzle of oil and some black pepper.
Put the oil, onions, celery, carrots, potatoes and bay leaves in a big casserole dish, or two saucepans. Fry gently until the onions are softened – about 10-15 mins. Fill the kettle and boil it. Stir in the tomato purée, sugar, vinegar, chopped tomatoes and passata, then crumble in the stock cubes. Add 1 litre boiling water and bring to a simmer. Cover and simmer for 15 mins until the potato is tender, then remove the bay leaves. Purée with a stick blender (or ladle into a blender in batches) until very smooth. Season to taste and add a pinch more sugar if it needs it. The soup can now be cooled and chilled for up to 2 days, or frozen for up to 3 months. To serve, reheat the soup, stirring in the milk – try not to let it boil. Serve in small bowls with cheesy sausage rolls.
In a wok or skillet, heat sesame oil and sauté minced garlic, grated ginger, and red pepper flakes until fragrant. Add shrimp and cook until they turn pink and opaque. Stir in asparagus pieces and cook until crisp-tender. Pour soy sauce over the stir-fry and toss to combine. Serve this quick Shrimp and Asparagus Stir-Fry over cooked noodles or rice.
Heat the rapeseed oil in a large saucepan and then add the onions. Cook on a medium heat until soft. Add a splash of water if the onions start to catch. Add the celery, leek, potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes. Remove the lid. Pour in the stock and add any chunky bits of broccoli stalk. Cook for 10 – 15 minutes until all the vegetables are soft. Add the rest of the broccoli and cook for a further 5 minutes. Carefully transfer to a blender and blitz until smooth. Stir in the stilton, allowing a few lumps to remain. Season with black pepper and serve.
Preheat the oven broiler. Place baguette slices on a baking sheet and toast under the broiler until golden. In a bowl, combine diced tomatoes, sliced fresh mozzarella, minced garlic, and chopped fresh basil. Drizzle with olive oil, balsamic glaze, and season with salt and pepper. Spoon the tomato and mozzarella mixture onto the toasted baguette slices. Serve these delightful Caprese Bruschettas as a quick and tasty appetizer.
Crust: make a dough from 250g flour (I like mixing different flours like plain and wholegrain spelt flour), 125g butter, 1 egg and a pinch of salt, press it into a tart form and place it in the fridge. Filling: stir 300g cream cheese and 100ml milk until smooth, add in 3 eggs, 100g grated parmesan cheese and season with salt, pepper and nutmeg. Take the crust out of the fridge and prick the bottom with a fork. Pour in the filling and bake at 175 degrees C for about 25 minutes. Cover the tart with some aluminium foil after half the time. In the mean time, slice about 350g mini tomatoes. In a small pan heat 3tbsp olive oil, 3tbsp white vinegar, 1 tbsp honey, salt and pepper and combine well. Pour over the tomato slices and mix well. With a spoon, place the tomato slices on the tart, avoiding too much liquid on it. Decorate with basil leaves and enjoy
Rinse the clams in several changes of cold water and drain well. Tip the clams into a large pan with 500ml of water. Cover, bring to the boil and simmer for 2 mins until the clams have just opened. Tip the contents of the pan into a colander over a bowl to catch the clam stock. When cool enough to handle, remove the clams from their shells – reserving a handful of empty shells for presentation if you want. Strain the clam stock into a jug, leaving any grit in the bottom of the bowl. You should have around 800ml stock. Heat the butter in the same pan and sizzle the bacon for 3-4 mins until it starts to brown. Stir in the onion, thyme and bay and cook everything gently for 10 mins until the onion is soft and golden. Scatter over the flour and stir in to make a sandy paste, cook for 2 mins more, then gradually stir in the clam stock then the milk and the cream. Throw in the potatoes, bring everything to a simmer and leave to bubble away gently for 10 mins or until the potatoes are cooked. Use a fork to crush a few of the potato chunks against the side of the pan to help thicken – you still want lots of defined chunks though. Stir through the clam meat and the few clam shells, if you've gone down that route, and simmer for a minute to reheat. Season with plenty of black pepper and a little salt, if needed, then stir through the parsley just before ladling into bowls or hollowed-out crusty rolls.
step 1 In a blender (or with a stick blender), whizz together the passata, red pepper, chilli, garlic, sherry vinegar and lime juice until smooth. Season to taste, then serve with ice cubes
In a bowl, whip heavy cream until stiff peaks form. In another bowl, mix mascarpone cheese and sugar until smooth. Gently fold the whipped cream into the mascarpone mixture. Dip ladyfinger cookies into brewed espresso and layer them in a serving dish. Spread a layer of the mascarpone mixture over the cookies. Repeat layers and finish with a dusting of cocoa powder. Chill in the refrigerator for a few hours before serving. Indulge in the decadence of this classic Italian Tiramisu!
Preheat oven to 375°F (190°C). Sauté sliced eggplants in olive oil until browned. Set aside. In the same pan, cook chopped onions and minced garlic until softened. Add ground lamb or beef and brown. Stir in crushed tomatoes, red wine, and spices. In a separate saucepan, make béchamel sauce: melt butter, whisk in flour, add milk, and cook until thickened. Remove from heat and stir in Parmesan cheese and egg yolks. In a baking dish, layer eggplants and meat mixture. Top with béchamel sauce. Bake for 40-45 minutes until golden brown. Let it cool before slicing. Serve slices of moussaka warm and enjoy this Greek classic!
Preheat oven to 375°F (190°C). In a bowl, mix cooked chopped spinach with crumbled feta, chopped onions, beaten eggs, olive oil, dill, salt, and pepper. Layer sheets of phyllo dough in a baking dish, brushing each layer with olive oil. Spread the spinach and feta mixture over the phyllo layers. Top with more phyllo layers, brushing each with olive oil. Bake until golden brown. Slice and serve this delicious Greek Spanakopita!
Cook fettuccine pasta according to package instructions. In a pan, sauté sliced chicken in butter until fully cooked. Add minced garlic and cook until fragrant. Pour in heavy cream and grated Parmesan cheese. Stir until the cheese is melted. Season with salt and pepper to taste. Combine the Alfredo sauce with cooked pasta. Garnish with fresh parsley before serving.
Preheat the oven to 375°F (190°C). Place baguette slices on a baking sheet and toast in the oven until golden brown. In a bowl, combine diced tomatoes, chopped fresh basil, minced garlic, and a drizzle of olive oil. Season with salt and pepper to taste. Top each toasted baguette slice with the tomato-basil mixture. Drizzle with balsamic glaze before serving.
In a bowl, mix soy sauce, oyster sauce, sesame oil, and cornstarch to create the sauce. In a wok, stir-fry thinly sliced beef until browned. Remove from the wok. Stir-fry broccoli florets, minced garlic, and minced ginger in the same wok. Add the cooked beef back to the wok and pour the sauce over the mixture. Stir until everything is coated and heated through. Serve over cooked white rice.
Arrange alternating slices of tomatoes and fresh mozzarella on a serving platter. Tuck fresh basil leaves between the slices. Drizzle with balsamic glaze and extra virgin olive oil. Season with salt and pepper to taste. Serve immediately as a refreshing salad.
Cook linguine pasta according to package instructions. In a skillet, sauté minced garlic in olive oil until fragrant. Add shrimp and cook until pink and opaque. Pour in white wine and lemon juice. Simmer until the sauce slightly thickens. Season with red pepper flakes, salt, and pepper. Toss cooked linguine in the shrimp scampi sauce. Garnish with chopped fresh parsley before serving.