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 »

 

Corn soup with cherry tomatoes

Corn soup with cherry tomatoes

This corn soup with cherry tomatoes is thick and creamy, prepared with fresh local ears of young sweet corn, leek, and soy milk topped with diced cherry tomatoes and with a sprinkle of fresh crushed black pepper. Its natural sweet taste and creamy-chewy texture is just like the one of a country corn soup. By late summer young, tender sweetcorn starts to appear in the shops and markets. At their best, the husks should be green and fresh and the tassel at the end should be fine and silky, not dry and browned. 

Chinese beef with broccoli

Chinese beef with broccoli

Chinese beef with broccoli is a classic when it comes to Chinese cooking. It makes a perfect plate for almost all occasions. The secret to this recipe is cooking the beef in 1 cup of oil to seal in the juices, and cooking the broccoli in water to make it crisp and tender. For a more authentic touch, try using Chinese broccoli, which has an appearance and taste similar to asparagus. Broccoli is a green vegetable from the cabbage family. It is generally sold in heads, which have multiple florets branching off a central stem, and sometimes have leaves still attached (these are also edible, but usually discarded). Packed with nutrients, it is best briefly steamed, stir-fried, or eaten raw.

Cranberry pecan rolls

Cranberry pecan rolls

Cranberry pecan rolls are a seasonal sibling to the traditional cinnamon roll. The tartness from the cranberries is great – but of course the best part is the cream cheese frosting – tangy and not too sweet. Perfect. It is the perfect combination of sweet, tart, sticky and delicious. Pecans are native to North America where they’re still used in abundance, especially in cakes, pies and cookies. They belong to the same family as the walnut and have the same distinctive texture and ‘brain-like’ shape, but a slightly sweeter taste. Pecans are prone to rancidity, so use them as fresh as possible.

Spicy tuna roll

Spicy tuna roll

Spicy tuna rolls is the ideal introduction to Japanese sushi. Contrary to usual opinion, sushi means vinegared rice – it is not a reference to the raw fish. Whoever thought of combining it with raw fish, pickled ginger and wasabi in all of its wonderful varied forms is a genius. Raw meat (usually but not necessarily seafood – in this recipe tuna) sliced and served by itself is sashimi. The black seaweed wrappers used in makimono are called nori. Nori is a type of algae, traditionally cultivated in the harbors of Japan. Originally, algae was scraped from dock pilings, rolled out into thin, edible sheets, and dried in the sun, in a process similar to making rice paper. Today, the commercial product is farmed, processed, toasted, packaged, and sold in sheets.

Dijon mustard vinaigrettes

Dijon mustard vinaigrettes

Dijon mustard vinaigrettes are going fenomenal with many dishes and salads. Generally, Dijon mustard is not too strong (meaning you won’t cry after tasting it), making it perfect for salad making and spicing up other dishes. These are these are the most basic vinaigrettes with Dijon mustard. Adding different type of vinegars and oils the taste be sharper or deeper. The best way to test whether you are fully happy with the vinaigrette flavor is to dip a few green salad leaves.