Yotam Ottolenghi's cauliflower 'tabbouleh. Delicious. And more mint next time.

Buzz food: Yotam Ottolenghi's novel recipes for familiar ingredients

I add half a cup of basil pesto to this & it's delicious.

Jamie Oliver tomato soup – this basic recipe won't take more than 45 minutes, depending on how fast you chop, so it's a great one to have up your sleeve. Give it your own twist by adding some of your favourite herbs and spices

Hellenic Republic's Cypriot grain salad. I made it with quinoa instead - so good.

Hellenic Republic's Cypriot grain salad with yoghurt and pomegranate seeds. My favourite salad at Hellenic Republic!

Double-Chocolate Brownies. Stick of butter =113gm 6 ounces = 170gm. I add salted roasted macadamia a to the mix.

Fudgy Double-Chocolate Brownies

My fav recipe for brownies. Baking these right now :) / Double-Chocolate Brownies - Martha Stewart Recipes

I made this with 500g mince and it made 4 small serves. I didn't include ginger. I made it with Cypriot salad and tatziki. So good!

Lamb kofta

KOFTAS, EGG-FREE: Make this delicious, exotic starter a part of your Springtime barbecue feast.

Pumpkin & Parmesan tart serves 6  600g butternut pumpkin 10 sheets filo 1/2 cup sour cream 1 egg 1/2 cup grated parmesan 1/2 red onion sliced fresh thyme  preheat oven to 200. Roast pumpkin until tender. mix cream, egg and parmesan together then pour on top on sheets of filo. Top with pumpkin, onion & thyme and bake for 20 minutes.

Pumpkin & Parmesan tart serves 6 600g butternut pumpkin 10 sheets filo 1/2 cup sour cream 1 egg 1/2 cup grated parmesan 1/2 red onion sliced fresh thyme preheat oven to 200. Roast pumpkin until tender. mix cream, egg and parmesan together then pour on top on sheets of filo. Top with pumpkin, onion & thyme and bake for 20 minutes.

filling: 2kg spuds peeled, chopped & boiled in salt water. Add 500g grated cheddar & 250g cream cheese.   Dough: 1kg plain flour - add 2 3/4 cups milk slowly mixing together. Knead then divide into 4. Wrap 3 bits in a tea towel while rolling out a chunk. Cut out palm sized circles & fill with a tablespoon cooled potato mix.   Cook: boil salty water and cover the bottom of the pot with pierogi. Will float when done. Let water re-boil for 5min between batches.   Next: fry w bacon & onion.

filling: 2kg spuds peeled, chopped & boiled in salt water. Add 500g grated cheddar & 250g cream cheese. Dough: 1kg plain flour - add 2 3/4 cups milk slowly mixing together. Knead then divide into 4. Wrap 3 bits in a tea towel while rolling out a chunk. Cut out palm sized circles & fill with a tablespoon cooled potato mix. Cook: boil salty water and cover the bottom of the pot with pierogi. Will float when done. Let water re-boil for 5min between batches. Next: fry w bacon & onion.

Coconut Tapioca. I soaked 1/2 cup tapioca in a tin of coconut milk and a cup of water for 30mins. I then added vanilla extract and a splash of maple syrup and simmered it. I then added a whole chopped mango and topped it with blueberries. Makes 2 large or 4 small portions.

The tapioca pearls in this Asian-inspired dessert are infused with cocount and vanilla then served in sweet little jars topped with the delicious combo of pineapple, lychee and mint.


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