Warm mushroom salad with toasted walnuts and Stilton cheese is a real pleasure for everyone who loves a rich and delicate food. Hot, buttery mushrooms and baby spinach are tossed with garlic croûtes in this warm salad. The bread can be made ahead and then warmed through and topped with the garlic butter just before serving. Clean the mushrooms with the brush or wipe with damp kitchen paper. Stilton cheese is made from pasteurised whole cows’ milk, it has a rich, piquant flavour and a moist, crumbly texture. Stilton is at its best between November and April. Blue Stilton should have a ivory-coloured interior with blue-green veining. More mature versions will have a mellow, creamier taste, and will be slightly darker yellow in colour. This is perfect salad that can be a light meal, accompanied by a nice fruity red wine.
This chocolate syrup cake is very simple, sweet dish that will satisfy any chocolate lover. It is perfectly sweet and it looks simple but elegant and delicious. A rich, moist cake drenched with the wonderful flavour of golden syrup. No baking, no fuss, it is a perfect cake for any cooking beginner. Also it is a great solution if you are not sure what dessert to make. Excellent for any occasion – birthday parties, afternoon tea with friends and family, Valentine day or Christmas. The simplicity may be the best thing with this cake, but the decoration can be added with chocolate shavings, chocolate cream or even some crushed nuts, such as almonds, walnuts or hazelnuts.
You are what you eat. By eating a healthy diet, you will enjoy good health and an abundance of vitality. Naturally occurring foods contain all the nutrients that we require for continued good health, providing high energy levels, mental clarity, emotional balance and even disease prevention and longevity. Eating nutrient-rich foods provides optimum nutrition that will enchance your lifestyle and well being. Here are some really simple dietary changes that will have a positive effect upon your body and on the way that you feel. Make these changes for a great start.
Calamari or squid, along with its friends the cuttlefish and octopus, are much loved in Italy, and are cooked in a variety of ways depending on region and taste. Some squid can be enormous, weighing several kilos each, though you can also find much smaller baby squid (calamaretti). It is great to braise squid in tomato sauce like this, though they are equally delicious cooked with potatoes, stuffed and stewed, simple grilled with lemon, or fried as part of a fritto misto. In Venice the squid ink is used to colour risotto and pasta – a good example of how Italian cooking wastes nothing. Preparing squid is easy once you know how: cut off the tentacles, then feel around on the inside of the squid’s body for a long, plastic-like shard called the ‘quill’ and pull it out. Reserve the silvery ink-sac from the innards to colour the dish later. Peel the purple and white skin from the squid meat. Remove the ‘beak’ from the tentacles – it resembles a small white piece of bone with a hole in the middle. The tentacles and squid body can both be used in cooking.
The key to make the bean and quinoa burgers super tasty is making sure all the spices cover the beans and that everything is well seasoned. This is very healthy and delicious recipe that will be perfect for any occasion. As it is a vegetarian it is suitable for parties with a lots of guests so that everyone could find something. These burgers may be served with a salad and potatoes or like a proper burgers with a bread, lettuce, tomatoes, pickles etc. One thing is certain – you will like it!