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Saturday, January 1, 2005 at 09:20PM
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Stir into chopped fresh tomatoes with a dash of olive oil for a delicious bruschetta topping.
Sprinkle over pizzas, roasted vegetables or tomato soup.
Add to tomato sauces for pasta.
Mix with olive oil, tomato purée and garlic to make a salad dressing.
Bake whole baby courgettes in olive oil, chopped tomato and Basil.
Add Chives to cooked dishes at the last minute to preserve their delicate flavour.
Stir into mashed potato with a little butter and grated cheese.
Stir into cheese sauce at the end of cooking for a delicate flavour.
Sprinkle onto scrambled eggs, omelettes, quiches and potato salad.
Sprinkle over salads and soups as a great garnish.
Stir into soured cream for a tasy dip.
Stir into chopped tomatoes with a little lemon juice and garlic for a refreshing salsa.
Great in Mexican dishes such as chilli con carne.
For an Indian raita, stir chopped or grated cucumber, Coriander Leaf, salt and pepper into natural yoghurt.
For a Thai style dressing mix warm creamed coconut with lemon juice and stir in Coriander Leaf, Crushed Chillies and chopped spring onions.
Stir Coriander Leaf, Parsley, fresh green chillies, Garlic and onion into cooked rice to make Mexican arroz verde.
Add Coriander Leaf to breads, stuffings and sauces and sprinkle over spicy or creamy dishes at the end of cooking.
Stir into a white sauce before serving.
Sprinkle over fish with some lemon juice before grilling.
Stir through cooked new potatoes or carrots with a knob of butter.
Mix with olive oil, vinegar, mustard and honey as a dressing for salmon.
Use Dill as a refreshing alternative to parsley in omelettes, quiches and salads.
Add to cream, white wine, stock and chopped onion for a creamy herb sauce for chicken or pork.
Sprinkle olive oil, lemon juice, salt and Marjoram over chicken or lamb before roasting or grilling.
Sprinkle onto roasted vegetables.
Mix with vinegar and a little sugar to make mint sauce for roast lamb.
Sprinkle onto peas and new potatoes, together with a knob of butter.
Stir into cooked couscous with olive oil, lemon juice, salt and pepper.
Sprinkle Mint onto green salads.
Add to yoghurt with diced cucumber for a refreshing raita dip.
Combine with breadcrumbs, grated cheese and garlic, then spoon into flat mushrooms, drizzle with olive oil and bake until golden.
Mix with butter and lemon juice, then stir into cooked vegetables and new potatoes.
Stir into white sauce just before serving.
Stir fry carrots in a little butter and add garlic and Parsley.
Delicious with fish.
Sauté mushrooms in butter, garlic and a good tablespoon of Parsley.
Sprinkle onto lamb or pork before roasting.
Sprinkle onto potatoes and parsnips before roasting.
Make a rich red wine, orange and Rosemary gravy for lamb or duck.
Sprinkle Rosemary over barbecue coals for an aromatic smoky flavour.
Rosemary makes a fresh and flavoursome marinade for meats and oily fish together with olive oil, Garlic and lemon juice.
Add to finely diced apple and minced pork for tasty meatballs.
Add to apple sauce for more flavour.
Mix with breadcrumbs, chopped onion and butter for a really tasty stuffing.
Sprinkle over pork or chicken before roasting.
Combine with grated cheese and breadcrumbs as a topping for grilled fish.
Add to sausage and leek casserole for extra flavour
Make quick sauces for chicken, fish or pasta by stirring into cream and white wine or into savoury white sauce.
Stir into creamy chicken or turkey soup.
Sprinkle over glazed carrots for a distinctive flavour.
Sprinkle into omelettes or salads.
Combine with grated lemon zest, crushed garlic and butter, then spread over chicken breasts and wrap in Parma ham before cooking.
Add to casseroles and stews, such as Irish stew or Lancashire hotpot, for a warm, aromatic flavour.
Sprinkle over roasted vegetables or potatoes.
Marinate chicken or fish in olive oil, lemon juice and Thyme before grilling.
Saturday, January 1, 2005 at 09:20PM
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Ingredients
root vegetables (e.g. carrots, parsnips, celeriac, swedes)
onions
garlic
red lentils
tomatoes
mixed herbs
salt
pepper
oil
Cooking Instructions
Saute some onions and garlic in oil. Add chopped root vegetables and stir to cover with oil. Add red lentils and some mixed herbs, salt and pepper and stir as above. Add liquid vegetable stock. and as many tomatoes as you can find (or 1 tin.)
Bring to the boil and then simmer for 45 minutes, keep checking and add water when/if necessary as the lentils absorb water. Cook until the vegetables are tender.
Wednesday, January 5, 2011 at 08:21AM
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Ingredients
1 small squash (about 600g/1lb 6oz), peeled, seeds removed, diced
5 tbsp olive oil
sea salt and freshly ground black pepper
small bunch winter greens, such as kale, chopped
1 x 500g/1lb 2oz bag fresh gnocchi
1 red onion, diced
1 sprig thyme, leaves only
1 sprig rosemary, leaves only, chopped
1 garlic clove, finely chopped
8 chestnut mushrooms, quartered
1 small tub (about 200g/7oz) half-fat crème fraîche
150g/5oz soft goats' cheese
5 tbsp Japanese panko breadcrumbs, or fresh, dry white breadcrumbs
25g/1oz grated parmesan
mixed leaves
1-2 tbsp olive oil
½ lemon, juice only
Method
Preheat the oven to 180C/350F/Gas 4.
Toss the butternut squash in three tablespoons of the olive oil and season with sea salt and freshly ground black pepper. Transfer to a baking tray and bake in the oven for about 20 minutes until softened and golden at the edges.
Meanwhile, bring a pan of salted water to the boil and blanch the kale for 2-3 minutes, then drain and set aside.
Boil the gnocchi according to packet instructions, drain and keep warm.
While the gnocchi is boiling, heat the remaining olive oil in a large frying pan. Add the onion, herbs and garlic and fry over a medium heat for five minutes until the onion is softened, then add the mushrooms and fry for 3-4 minutes.
Stir the kale and roasted butternut squash into the vegetable mixture, then gently stir in the cooked gnocchi, crème fraîche and goats' cheese and season with salt and freshly ground black pepper. Pour everything into an ovenproof gratin dish and scatter over the breadcrumbs and parmesan.
Preheat the grill to its highest setting.
Place the dish under the grill for about five minutes, or until golden and bubbling. Dress the mixed leaves with olive oil and lemon juice and serve alongside the gnocchi.
Saturday, January 1, 2005 at 09:20PM
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Ingredients
1 Bunch of watercress
2 Handfuls of broad beans blanched
150g of dried or fresh pasta boiled
1 Grated Carrot
Some toasted sesame seeds
For the dressing:
2 Tablespoons Extra virgin olive oil
1 Table spoon white wine vinegar
1 Teaspoon Whole-grain mustard
Fresh dill or parsley
Cooking Instructions
Saturday, January 1, 2005 at 09:20PM
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Ingredients
For the cream cheese and beetroot stack
250g/9oz cream cheese
½ lemon, juice only
1 tbsp finely chopped red onion
25g/1oz dill, finely chopped
salt and freshly ground black pepper
2 cooked beetroots sliced into five ½cm-thick rounds
For the beetroot salsa
½ lemon, juice only
1 tbsp olive oil
1 cooked beetroot, finely chopped
1 tbsp red onion, finely chopped
1 tbsp finely chopped fresh chervil
1 tbsp finely chopped dill
salt and freshly ground black pepper
Cooking Instructions
Saturday, January 1, 2005 at 09:20PM
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Ingredients
1 lb mashed potatoes
3 oz butter
1 large onion, sliced
4 fl oz stock (chicken or vegetable)
1lb leeks, split and sliced
Flour and milk for the white sauce
For the crumble:
3 handfuls of breadcrumbs (slightly stale bread is perfect use a food processor or a grater)
2 oz melted butter
1 small onion, or half a large one chopped finely
1tsp chopped parsley
1 tsp chopped tarragon (can be omitted but really does add to the flavour)
1 tsp wholegrain mustard
Salt and pepper
Cooking Instructions
Serves 4-6
Preheat the oven to 200C / Gas Reg 6
First boil the potatoes, in salted water, in their skins. When tender, peel and then mash the potatoes, adding butter, milk and seasoning to taste. Line the bottom of an ovenproof dish with the mash.
Melt butter and cook onions for 3 minutes, until soft. Add the stock and bring to the boil. Add leeks and simmer for 1 minute. With a slotted spoon, remove the cooked leeks and onions, layering them on top of the mash. The cooking liquid will be left in the pan increase the heat and boil until it has reduced by two thirds. Reduce heat, and make a white sauce with this liquid, by adding a tablespoon or more of plain flour, cook for two minutes, then add milk, boiling the sauce until it reaches your preferred consistency. Cover the leeks, onions and potatoes with the sauce.
To make the crumble, cook the onions in the butter for 2 minutes. Cool slightly, and mix in the breadcrumbs, chopped herbs and mustard. You may not need all the butter the mixture should be free flowing, but hold when pressed together. Season with pepper and salt, and sprinkle over the top of the leeks. Cook for 10 minutes, or until the top is golden brown.
Saturday, January 1, 2005 at 09:20PM
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Ingredients
¼ celeriac, peeled and sliced
small handful of fresh herbs, including parsley, chervil and chives
120ml/4fl oz double cream
120ml/4fl oz hot vegetable stock
For the yoghurt
55g/2oz Greek yoghurt
1 garlic clove, peeled and crushed
1 tbsp fresh mint, chopped
Cooking Instructions
Saturday, January 1, 2005 at 09:20PM
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Ingredients
Suitable for vegetarians
fresh breadcrumbs
grated Parmesan
450g chosen vegetable, (eg spinach, mushrooms, parsnips, courgettes or tomatoes) cooked, drained and cooking liquid reserved.
5 tablespoons of White Sauce (Bechamel) made with milk and vegetable water.
4 egg yolks
salt and freshly ground black pepper
fresh herbs
5 egg whites, very stiffly beaten
To convert grams to ounces multiply the grams by 0.03527
To convert ml to fluid ounces multiply the ml by 0.0338
Cooking Instructions
Grease 1.5 litre souffle dish, then spinkle the inside liberally with breadcrumbs and Parmesan.
Chop or puree the vegetables. Stir in the sauce and mix well, beat in the egg yolks, season and add herbs.
Lightly fold in egg whites and pour into the souffle dish.
Bake at 200C/400F/Gas Mark 6 for 25 - 30 minutes until well risen but slightly runny in the centre.
Make sure everyone is around the table before you serve. Eat immediately before it sinks.
Tip: adding chopped garlic mushrooms or walnuts after you puree the vegetables will add variety and texture