Green beans with pine nuts

Green beans should have a bright, strong colour, with crisp pods with a satin-like sheen. They should not look wilted, discoloured or brown. They are best eaten when young and tender. To More »

Lamb koftas in yogurt with cinnamon and chilli

Lamb koftas are one of the classics of Indian cuisine, well adopted by Westerners around the world. In the simplest form, koftas consist of balls of minced or ground meat—usually beef, chicken, More »

Deep-fried zucchini flowers

Deep-fried zucchini flowers are Italian speciality and it becoming recently much wider popular. The flowers have a subtle flavour, reminiscent of young zucchinis, and can be eaten even raw. The flowers can More »

Croque senor

Croque senor is actually sandwich of Cheddar cheese and ham given a Mexican flavour with salsa of tomatoes, chilli and red pepper. It is a version of the croque-monsieur, that originated in French More »

Courgettes on garlic bread

Courgettes on garlic bread are delicious choice for quick lunch or light dinner, or even a party bite. Easy to make and with ingredients that may be found in any shop, this More »

 

Lettuce

Lettuce

Lettuce is one of the oldest vegetables and probably originated in India or Central Asia. Lettuce is one of the most delicate salad plants – there is usually nothing but disappointment to be gained from trying to bring a wilting specimen back to life. Crispy green/crimson-red colored lettuce is the most sought after leafy vegetable; be it your crunchy green salad or healthy vegetable sandwiches!

Lettuce is available all year, and the peak months are May, June, and July. Although the Crisphead and Butterhead types of lettuce are the most important from a commercial standpoint, the Cos or Romaine type is best from a health standpoint, as the sun is allowed to penetrate each leaf. The leaves also generally have less of the bitterness that is characteristic of some types of head lettuce.

Seafood Arrabbiata

Seafood Arrabbiata

Arrabbiata in Italian means “Angry”. All’arrabbiata means “angry style”, Usually it refers to a spicy tomato sauce. It’s named as such due to the heat of the peppers. Italian in origin, this sauce is considered to be one of the fiery or spicier types of tomato sauces from Italy. Arrabbiata, which is a term generally used to describe aspects of anger or rage, is applied to the characteristics and intensity of this sauce made with chile peppers that add a spicy flavor to pasta, meats, poultry, seafood, and other foods such as pizza.

Mussels, scallops and plump shrimp abound in this spicy, saucy pasta toss. You can make classic Arrabbiata tomato sauce a few days ahead (or even a few months, if you freeze it). All you have to do is reheat it and stir in the seafood for a satisfying dinner.

Orange, Almond And Polenta Cake

Orange, Almond And Polenta Cake

This deliciously moist orange and almond cake requires just six ingredients. It contains no flour, but polenta instead, so it’s gluten-free. If you’re new to gluten free baking, or if you’re looking to convert your first gluten-ful recipe to gluten free, a cake like this is the perfect place to start because it’s already practically gluten free in its original form.

To serve, cut into slices, put a dollop of whipped cream or cre`me fraîche on top of each piece and drizzle with a little of the Vin Santo or almond liqueur. Add sliced almonds and a sprinkle of orange zest, if desired. Makes 6 to 8 servings.

Lemon chicken with spring veg noodles

Lemon chicken with spring veg noodles

Preparing chicken is easiest thing in the world. It takes a short time, not too much of the skills or even the experience. Skinless breasts are on the market as the ‘healthy’ option and the lack of skin needs to be compensated for during cooking – either by cooking the breasts in liquid, wrapping them in something whose fat will baste the meat, such as Parma ham or bacon, or coating them with a sauce. The noodles could be prepared from scratches, but in this recipe is used a package of ready noodles.