Tag: recipes

Ingredients

2 tbsp. olive oil
500g ground sausage
1 tsp. onion powder
120g cream cheese
1 onion, diced
sea salt & ground black pepper, to taste
1 can (300ml) condensed french onion soup
500ml beef broth
2 cups egg noodles
120ml full-fat sour cream
40g freshly grated parmesan cheese

Instructions

In a large soup pot over medium-high heat, heat olive oil and add in the onions, sausage, onion powder, salt and black pepper. Brown the sausage and mix well.

Pour condensed french onion soup,cream cheese, beef broth, and egg noodles into the pot and stir. Boil until noodles are fully cooked, about 8-10 minutes.

Add sour cream and grated parmesan cheese and stir.

Ingredients:

50g unsalted butter, melted
1 tbsp freshly squeezed lemon juice
1 tsp dried onion powder
1 tsp dried thyme
1/2 tsp dried rosemary
Kosher salt and freshly ground black pepper, to taste
1kg cremini mushrooms

Directions:

Preheat oven to 190C. Lightly oil a baking sheet.

In a small bowl, whisk together butter, onion, lemon juice, thyme and rosemary; season with salt and pepper, to taste. Add mushrooms and gently toss to combine.

Place mushrooms in a single layer onto the prepared baking sheet.

Place into oven and bake for 12-15 minutes, or until browned and tender, tossing occasionally.

Serve immediately.

For the Green Curry Paste

1 stalk lemongrass (thinly sliced, or 3 tablespoons frozen prepared lemongrass)
1/4 can coconut milk
1 to 3 Thai green chilies (or jalapeño)
1 cup fresh coriander (packed, leaves & stems)
1 shallot (chopped)
1 to 2 inch piece galangal (or ginger, sliced)
1 tablespoon soy sauce
Juice of one lime (fresh)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground white pepper
1 teaspoon brown sugar
1/2 teaspoon salt

For the Remainder of the Dish

1 to 2 tablespoons olive oil
4 chicken breasts, sliced thinly
1/2 to 3/4 cup vegetable stock
2 to 3 kaffir lime leaves
3/4 can coconut milk
1 red bell pepper (chopped into bite-size pieces)
1 cup sugar snap peas
1 cup mushrooms, diced
1/2 head of broccoli, prepared into florets

Place all green curry paste ingredients in a food processor or blender and blitz to create a fragrant green curry paste (you may need to add more coconut milk if using a blender). To make the sauce by hand: Mince and stir all sauce ingredients together in a bowl, or use a pestle and mortar to mash dry ingredients followed by liquid ingredients. Set aside.

Place a wok or large frying pan over medium-high heat. Add 1 to 2 tablespoons oil and swirl around, then add all the green curry paste you just made. Stir-fry 1 minute to release the fragrance.

Add the chicken. Stir-fry until well saturated with sauce. Add vegetables and stir-fry.

Add the stock plus lime leaves (if using). Stir and reduce heat to medium-low. Gently simmer 5 minutes.

Add the coconut milk and continue simmering 5 to 7 minutes, or until softened.

Remove curry from heat and taste test for salt and spice. If not salty enough, add a sprinkle more salt. If too salty for your taste, add another squeeze of lime juice. If too spicy, add more coconut milk. If you’d like it sweeter, add a little more sugar.

Serve directly out of the wok, or transfer to a serving bowl. Sprinkle over fresh Thai basil (slice larger leaves into shreds). Sliced red chili can also be used as a topping, or to add more spice.

Serve with plenty of plain rice.

150g Pineapple, drained and sliced
1-2 Habanero Chiles minced
1/3 Red Onion, diced
1/3 Red Bell Pepper, diced fine dice
Handful Coriander, chopped
1 Lime, juiced
Salt & Pepper, to taste

Heat a nonstick skillet over medium heat and add your pineapple. You want to caramelize the natural sugar in the pineapple but not burn it. Just pay a little attention here. After 3-4 minutes when you have a nice golden color flip and repeat with the other side. In the mean time go ahead and prep your other ingredients.

Once the pineapple has caramelized remove from heat, let cool & dice.

Place all ingredients in a bowl, squeeze your lime juice, add a pinch of salt and pepper, give a gentle mix so all is incorporated evenly.

Preheat the oven to 350°F (180°C). Add one tablespoon of water to each cup of the muffin tin, then crack an egg into each of the cups.

​If you like runny yolks, poach the eggs for 11 to 13 minutes, and if you prefer the yolks to be a little more cooked, poach the eggs for 14 to 15 minutes.

When taking the muffin tin out of the oven you’ll notice that the water has risen to the top, and sits on top of the egg. It can be easy to mistake this for an egg white that’s not fully set.

400 g salt cod
500 g potatoes
1 large onion
6 eggs
Olive oil
Salt and pepper, to taste
Parsley and black olives, to setve

To prepare Portoguese Bacalhau à bras, start by soaking the salt cod for at least 24h, changing the water at least 3 times, then remove the skin and bones, and break it apart with your hands.

Cut the potatoes into matchsticks and the onion into fine rings.

Fry the potatoes in a pan and set them to one side, drying them on kitchen paper.

In a deep pan, sweat the onions until golden, then add the pieces of salt cod, and cook for a few minutes, until it soaks up the oil.

At this stage, add the potatoes and stir whilst adding the lightly beaten eggs with salt and pepper.

Stir for a few minutes, turning off the heat before the eggs solidify and become an omelette.

The Bacalhau à bras has to be served hot, with parsley and black olives.

I had this cake when I was in Lisbon for Web Summit. I just had to make it.

500g sugar
50g corn flour
15g baking powder
2 large oranges (zest and juice)
12 eggs

Preparation:

Add the solid ingredients – sugar, flour and baking powder – and mix well.

Add the zest and juice of the oranges and stir.

Finally, add the eggs and beat well.

Grease a rectangular baking pan and line with greaseproof paper. Pour mix in.

Cook in a bain-marie in a preheated oven at 220C/200C fan oven for 20-25 minutes until well set.

Sprinkle sugar on a clean tea towel. Flip cake onto the tea towel, remove the paper lining and roll while still warm.

4-6 large sausages of your choice (pork, beef, boar, etc)

Yorkshire pudding mix
250g plain white flour
300ml whole milk
4 free-range eggs, beaten
2 tbsp sunflower oil
Salt & pepper, to taste

1. Sift the flour into a large bowl with a generous pinch of salt.

2. Make a well in the middle of the flour and add the eggs. Pour in a little milk and then whisk the lot together to make a smooth batter. Mix in the rest of the liquid, until you have a batter the consistency of single cream. Leave at room temperature for at least 15 minutes.

3. While the batter is resting, put the sausages in a roasting dish with a generous splash of oil and roast in a pre-heated oven at 200C for 10 minutes.

4. Take the dish out of the oven, and keep warm on the hob if possible while you ladle in the batter – if it doesn’t sizzle when you add the first spoonful, put the tin back into the oven until it does.

5. Put the TITH into the oven and cook for 45 minutes until well risen and golden.

I’ve become fairly obsessed with cheese & charcuterie boards, and I’ve come up with a formula that I’m going to apply to all the ones I make from now on:

Cheeses (one of each category):

• Soft: Camembert, Brie de Meaux, Vacherin Mont-d’Or
• Semi-Soft: Havarti, Munster
• Firm: Emmental, Gruyere, Jarlsberg, Edam
• Blue: Gorgonzola, Stilton, Roquefort
• Stronger: Aged Cheddar, smoked Gouda, Epoisse

Meats:

• Sopressata, chorizo or other dried salami-style dry-cured sausage
• Jamón serrano, lomo or prosciutto
• Uncured ham, guanciale or porchetta
• Roast beef or bresaola
• Paté, terrine or rillettes

Fruit & Vegetables (preferably in season):

• Fresh berries (strawberries,raspberries,blackberries)
• Dried fruit (cranberries, cherries, raisins)
• Mandarin oranges
• Grapes
• Sliced apple or pear
• Tomatoes
• Herb-sauteed mushrooms

Pickles & Preserves:

• Pickled gerkhins
• Pickled pepperoncini
• Grilled artichoke hearts
• Marinated olices (Manzanilla olives with oil, rosemary, red pepper flakes, salt & pepper)
• Marinated feta (cubed feta, oilve oil, italian herbs, chili flakes, cracked pepper)
• Strawberry, basil & black pepper Cabernet preserves (recipe below)

Bread & crackers:

• Grilled baguette toast
• Pita or other flatbread
• Crostini, crackerbreads, breadsticks
• Assorted crackers

Other:

• Cabernet balsamic reduction (recipe below)
• Fresh butter
• Honey

EDIT: great tip that I found. A lot of deli/cheese counters have odds-ends bins, where small bits at the end of a large joint of meat or block of cheese, or things close to the sell-by date are put often at very reduced price. It can be a way to gets lots of variety for a deal!

Cabernet Balsamic Reduction

1 cup balsamic vinegar
1 cup Cabernet Sauvignon
2 tbsp honey, optional

Combine ingredients in a small saucepan over medium heat. Bring to a boil and reduce to a simmer. Cook until balsamic thickens and the mixture reduces by about half, about 10-12 minutes. Stirring occasionally. Be sure to keep an eye on it so it doesn’t burn or boil over. The balsamic will thicken as it cools; store in an airtight container in the refrigerator until ready to use.

Strawberry, basil & black pepper Cabernet Preserves

4 cups strawberries, halved*
1.25 cups brown sugar
1/3 cup grated apple
2 tbsp minced basil
1/4 cup lemon juice
1 cup Cabernet Sauvignon
3/4 tsp freshly cracked black pepper**

*You can quarter, dice, or even puree the strawberries for a smoother texture.
**This lends a nice peppery kick to the preserves. You definitely want to use freshly cracked black pepper! If you’re not a fan of black pepper use 1/4 tsp or omit entirely.

Combine strawberries and sugar in a bowl and allow to sit a few hours or overnight. This will macerate the berries and help release their juices. Combine strawberry sugar mixture along with the remaining ingredients in a medium heavy-bottomed saucepan. Simmer over medium low heat, stirring frequently, for about 35-40 minutes, until thickened to spoon test. Carefully spoon hot preserves into a mason jar and allow to cool to room temp before refrigerating for up to a week.