Vegetable bean chili.

Raymond Blanc vegetable bean chili recipe on Kew on a Plate | TV Foods:
By Raymond Blanc on Kew on a Plate.
Raymond says: “The list of ingredients here may look long and daunting but I promise you, the recipe is very simple – a one-pot wonder. This recipe was kindly given to me by a great chef – Bruno Loubet – who worked with me for many years. Risking Bruno’s wrath, I made a few changes to the recipe. I hope he will forgive my boldness and see the wisdom of an older man.”

Heritage tomato and mozzarella salad.

BBC - Food - Recipes : Heritage tomato and mozzarella salad:
By Raymond Blanc From Kew on a Plate.
"This salad is one of the simplest and its success relies on using the ripest tomatoes. I have chosen four of the tastiest varieties – they are perfect for salad, each of them sun-ripened, juicy and fleshy. Gastronomy can be simple... when you have wonderful produce!"

Ingredients
For the tomatoes
1.2kg heritage tomatoes (Marmande, Coeur de Boeuf, Darby Striped Yellow/Green and Black Russian)
1 Rose de Roscoff onion, cut into 3mm slices
20 basil leaves, roughly chopped
3 tbsp finely chopped chives
1 garlic clove, chopped
2 tbsp white wine vinegar
6 tbsp extra virgin olive oil
sea salt and freshly ground black pepper

Apple charlotte.

BBC - Food - Recipes : Apple charlotte:
By Raymond Blanc From Kew on a Plate.
"This is an elegant version of a very rustic Charlotte that my mum makes.
It is lighter than the classic recipe – much lower in butter – and it has a wonderful texture and very clean, clear flavours.
You will notice that I have used two varieties of apple – the Cox’s Orange Pippin has acidity and is wonderfully firm, while the Blenheim Orange begs to be puréed.
The combination is what creates the magic.
Bon appétit!"

Ingredients

For the caramelised apples
80g caster sugar
25g unsalted butter, chilled
500g Cox’s Orange Pippin apples, peeled, cored and each cut into 8 wedges

For the compôte
150ml fresh apple juice
10g caster sugar
½ tsp apple pectin
250g Blenheim Orange apples (about 5), peeled and chopped
½ tsp vanilla purée or good-quality vanilla extract
For the cake ring
50g unsalted butter, softened
50g caster sugar

10 Herbal Teas.

10 Herbal Teas You Should Keep in Your Kitchen Cabinet | Dr Akilah El - Celestial Healing Wellness Center:
About the author: Daisy Luther is a freelance writer and editor. Her website, The Organic Prepper, offers information on healthy prepping, including premium nutritional choices, general wellness and non-tech solutions.

Recipes To Try.

Recipes To Try | Lose Weight and Gain Health:

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Barley Lentil Soup with Swiss Chard.

Barley and Lentil Soup with Swiss Chard - Urban Harvest Organic Delivery:
Ingredients
1 Tbs Olive oil
1 1/2 C chopped Onions
1 1/2 C chopped peeled Carrots
3 large Garlic cloves, minced
2 1/2 tsp ground Cumin
10 C Vegetable broth
2/3 C Pearl barley
1 14 1/2 oz can diced Tomatoes in juice
2/3 C dried Lentils
4 C (packed) coarsely chopped Swiss chard (about 1/2 large bunch)
2 Tbs chopped fresh Dill

Instructions
Heat oil in heavy large pot over medium-high heat.
Add onions and carrots; sauté until onions are golden brown, about 10 minutes.
Add garlic and stir 1 minute. Mix in cumin; stir 30 seconds.
Add 10 cups broth and barley; bring to boil.
Reduce heat; partially cover and simmer 25 minutes.
Stir in tomatoes with juice and lentils; cover and simmer until barley and lentils are tender, about 30 minutes.
Add chard to soup; cover and simmer until chard is tender, about 5 minutes.
Stir in dill.
Season soup with salt and pepper.
Thin with more broth, if desired.
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Hearty Rutabaga, Turnip, and Carrot Soup.

Hearty Rutabaga, Turnip, and Carrot Soup - Urban Harvest Organic Delivery: "Rutabagas - swede"

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Broccoli, Pea, and Basil Soup.

Warm Diet Essentials: Broccoli, Pea, and Basil Soup - Q by Equinox:
London's cooking darlings, the Hemsley sisters, authors of The Art of Eating Well, love a pea soup, and for this take, they incorporated broccoli stalks to balance out the sweet starchiness.

Ingredients:
2 tbsp. ghee
2 large onions, roughly chopped
2 garlic cloves, diced
3 celery sticks, roughly chopped
Large pinch of dried oregano
80 gr fresh basil (pull the leaves from the stalks and roughly chop the stalks)
1.5 kg broccoli, slice the stalks and roughly chop the florets
1.5 litres bone broth or vegetable stock
500 gr frozen peas
Juice of 1 lemon
Extra virgin olive oil or flaxseed oil, to serve
Parmesan, sea salt and black pepper

Directions:
1. Heat the ghee in a saucepan with a lid over a low heat and gently fry the onion for 10 minutes until soft, stirring occasionally.

2. Add the garlic, celery, oregano, and chopped basil stalks and stir.

3. Add the broccoli, broth, and a large pinch of salt and pepper and stir.

4. Bring to a medium simmer, pop on the lid, and simmer gently for 10–15 minutes until the broccoli stalks and florets are just tender (you don’t want to overcook the broccoli).

5. Remove from the heat and add the peas, basil leaves, and half the lemon juice.

6. Blend the soup (in batches if needs be), adding a little more liquid if it’s too thick. Check for seasoning and finish with an extra squeeze of lemon juice if needed.

7. Serve each bowl with a drizzle of extra virgin olive oil or flaxseed oil and a shaving of parmesan.

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Portobello and Asparagus Strata.

Ingredients
1 tablespoon extra virgin olive oil
1 1/2 cups chopped yellow onion,
1/4 teaspoon dried thyme
3 cloves garlic, finely chopped,
1 package mushrooms, thinly sliced.
1/2 pound asparagus, trimmed and cut into 1-inch lengths,
1 teaspoon salt,
8 eggs,
1 cup milk,
1/2 cup grated parmesan,
2 tablespoons Dijon mustard,
3 tablespoons chopped parsley,
Black pepper to taste,
5 cups cubes sourdough bread,
4 ounces herb or plain goat cheese crumbled, feta.

Here’s what you do:

Heat oil in a large skillet over medium heat.
Add onions and thyme and cook until softened, about 4 minutes.
Add garlic, mushrooms, asparagus and 1/2 teaspoon of the salt and cook 5 more minutes longer.
Set aside.
Meanwhile, whisk together eggs, grated cheese, milk, mustard, parsley, pepper and remaining 1/2 teaspoon salt in a large bowl.
Set aside.
Spread half of the bread over the bottom of a lightly greased 9-x13-inch baking dish.
Top with half of the mushroom mixture and a third of the goat cheese.
Layer with remaining bread and mushroom mixture, and pour egg mixture evenly over the top.
Cover strata and chill overnight.
Preheat oven to 190C.
Remove strata from refrigerator and bring to room temperature while the oven heats.
Sprinkle remaining two-thirds cheese over the top and bake until firm in the center and golden brown on top, about 45 minutes.
Let rest 10 minutes before serving.
Buon Appetito!

Butternut-squash strata.

Butternut-squash strata recipe - Telegraph:
1kg butternut squash
4 tbsp olive oil
40g sourdough bread, crust removed
450ml full-fat milk
6 large eggs, lightly beaten
250g fresh ricotta
about 15 sage leaves
generous grating of nutmeg
60g parmesan or pecorino, grated
1 onion, finely chopped
2 cloves garlic, finely chopped
200g bacon lardons
125g buffalo mozzarella, drained and torn

Preheat the oven to 200°C/gas mark 6.
Halve, peel and deseed the squash.
Cut into wedges about 2.5cm thick.
Put into a roasting-tin, drizzle with 2 tbsp of the olive oil and season. Roast for about 30 minutes, until tender and slightly caramelised.
Allow to cool.

Turn the oven down to 180°C/gas mark 4.

Meanwhile, tear the bread into small chunks and mix with the milk, eggs and ricotta. Mash lightly.
Chop half the sage leaves and add to the mixture with the nutmeg and 25g of the parmesan or pecorino.
Season.
Cover and refrigerate.

Sauté the onion in 1 tbsp olive oil until soft.
Add the garlic.
Cook for a minute.
Scrape into a bowl.
Set aside.
In ½ tbsp oil, sauté the bacon until golden.
Lift on to kitchen paper to soak up excess fat.
Lightly oil or butter a 2l gratin or pie dish.
Put half the bread and milk mixture into it.
Add half the pumpkin, all the mozzarella, and half the bacon and onions. Ladle on the rest of the bread mix, pumpkin, bacon and onions.
Sprinkle on the remaining cheese.
Leave to sit for half an hour (for a lighter strata).

Put the dish into a roasting-tin and fill the tin with boiling water a third of the way up the sides of the dish.
Cook for about 1 hour.
It should be just set in the middle.
Heat the last ½ tbsp oil until very hot and fry the remaining sage until crisp (a few seconds), then scatter on the top.
Serve immediately with a green salad.
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Three Cheese and Swiss Chard Pasta Bake Cake.

1. 

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3. 

How to Make Breakfast Strata.

How to Make Breakfast Strata: 14 Steps (with Pictures) - wikiHow:
Sausage-Kale Breakfast Strata | The Pioneer Woman Cooks | Ree Drummond:
Strata or stratta is a family of layered casserole dishes in American cuisine.
The most common modern variant is a brunch dish, similar to a quiche or frittata, made from a mixture which mainly consists of bread, eggs and cheese.
It may also include meat or vegetables.
The usual preparation requires the bread to be layered with the filling in order to produce layers (strata).
It was popularized in the 1984 Silver Palate Good Times Cookbook by Julee Rosso and Sheila Lukins.
Other recipes merely require that the ingredients are mixed together, like a savory bread pudding.
A beaten egg mixture is then poured over the ingredients.
The dish requires a rest of anywhere between one hour and overnight before it is baked. It is served warm.

Place the pan in the refrigerator for at least one hour. The strata can also be assembled the night before and refrigerated until morning.
The longer the strata is left assembled but uncooked, the more the bread will absorb the custard.


Bake the strata at 180°C until the custard is set in the center: 40-50 min.
The cooking time will be dictated by how deep a pan you are using; shallower pans cook faster than deeper ones.

Strata is basically a savory bread pudding.
...mainly consists of bread, eggs and cheese.
It's generally made with slices of crusty Italian bread and toppings of cheese plus vegetables and meat.
It's then soaked in a custard and baked until set and puffy.
I've always loved it, but only just out of the oven when really hot and fluffy.
As it cools, it settles and becomes more dense, but still very tasty.
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Фритта́та.

Frittata? or Strata.
Фритта́та (фритата; итал. frittata) — итальянский омлет, который готовят с начинками из сыра, овощей, колбасы или мяса. Обычно фриттату готовят на плите, затем доводят до готовности в духовке.

Неаполитанскую фриттату часто готовят с использованием макарон.
Традиционная крестьянская фриттата содержит лук-порей и сыр пармезан.
Во фриттату не добавляются продукты, содержащие большое количество жидкости.
Например, если вы хотите добавить помидоры, их сначала следует разрезать, избавить от семян и жидкости, потом дать полежать в сухом месте 15-30 минут, и только после этого использовать для приготовления этого блюда.
Сегодня итальянскую фриттату готовят в сковороде с двумя ручками, специально созданной под это блюдо.

Готовится фриттата на медленном огне.
Взбитые яйца заливаются на дно смазанной маслом сковороды, затем кладется начинка.
Когда нижний слой фриттаты начинает запекаться, сковороду можно закрыть крышкой и довести до готовности на медленном огне, либо можно сковороду поместить в духовку.
«Фриттата»: итальянский омлет (Frittata) | Кулинарные рецепты от «Едим дома!»:

Giant Veg Rosti.

Giant Veg Rosti:
- http://www.jamieoliver.com/recipes/vegetables-recipes/giant-veg-r-sti/
Rösti or röschti is a Swiss dish consisting mainly of potatoes, in the style of a fritter.
This is a particularly good breakfast, brunch or lunch.
I suppose it's not technically a traditional square meal as we often see it, but it's fulfilling, a lovely contrast of textures and flavours, and a total pleasure to eat.
Roasting the spuds and carrots to create the giant rösti really brings out their sweetness, and builds up a nice crunchy edge.

Ingredients
600 g potatoes
3 large carrots
1/2 teaspoon Dijon mustard
1/2 a lemon
extra virgin olive oil
olive oil
100 g frozen peas
100 g baby spinach
4 large free-range eggs
50 g feta cheese

Cooking method:
Preheat the oven to 180°C/350°F/gas 4.
Peel the potatoes and carrots, then coarsely grate them in a food processor or by hand on a box grater.
Add a good pinch of salt, toss and scrunch it all together, then leave for 5 minutes.
Meanwhile, mix the mustard, a good squeeze of lemon juice, and a couple of lugs of extra virgin olive oil with a little pinch of salt and pepper in a medium bowl and put aside.

Drizzle a really good lug of olive oil into a large bowl and add a good pinch of pepper.
Handful by handful, squeeze the potato and carrot mixture to get rid of the excess salty liquid, then sprinkle into the bowl.
Toss in the oil and pepper until well mixed, then evenly scatter it over a large oiled baking tray (roughly 30cm x 40cm).
Roast for around 35 minutes, or until golden on top and super-crispy around the edges.

Meanwhile, blanch the peas for a minute in a large pan of boiling salted water, then scoop out, add to the bowl of dressing and pile the spinach on top.
Just before your rösti is ready, with the water gently simmering, crack in the eggs, poach to your liking, then carefully remove with a slotted spoon. Serve the rösti with the eggs on top. Quickly toss the salad together to dress it and scatter in piles on the rösti, then crumble over the feta and serve. I like to whack it in the middle of the table and let everyone dig in.

Jamie's Tip: Poached eggs can be a little tricky to get right, so use the freshest eggs you can get your hands on.
You can tell whether an egg is fresh by cracking it on to a saucer.
If the yolk stands up and the white isn't watery, it's fresh as a daisy.
And don't worry if they look a little messy round the edges, it's all part of it!
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Carrot, Cumin and Barley Stew.

Kew on a Plate - Carrot, Cumin and Barley Stew - Raymond Blanc OBE:
For the carrots
500ml Carrot juice
100ml Water
1 large pinch Sea salt
1 tsp Ground cumin
6 Carrots (ideally Early Nantes), skin on, scrubbed, halved lengthways then cut into 1cm slices at an angle
For the barley
2 tbsp Rapeseed oil
80g White onion (about ½ medium), chopped
2 Passilla Bajio chillies, deseeded and finely chopped
150g Pearl barley
1 tsp Ground cumin
1 Corn cob, cooked in boiling water for 20 minutes, covered
4 Rainbow chard leaves, rolled and chopped; stems cut into 3cm pieces
3 Spring onions, finely sliced
1 small bunch Coriander, chopped
1/2 Lemon juice
To finish
1½ tbsp Rapeseed oil
Micro coriander (optional)

Cooking Method

For the carrots
In a large saucepan on a medium heat, bring the carrot juice and water to the boil, then add the salt and cumin. Add the carrots and simmer gently for 10 minutes until they are cooked through. Remove from the heat, scoop out the carrots and reserve the cooking liquor.

To cook the barley
In a medium saucepan on a medium heat, add the oil and sweat the onions and chilli for 5 minutes, covered with a lid, until softened. Stir in the barley and cumin and continue to sweat for 1 minute. Add 500ml of the carrot cooking liquor to the pan, bring to a gentle simmer, then cover with a lid and cook for 50–55 minutes, stirring from time to time, until the barley swells and is firm with a good bite. Check the texture, taste and check the seasoning, and cook for a few minutes more, if necessary. Set aside in the pan.

To finish the barley risotto
Using a long knife, carefully cut the kernels off the corn cob by running a knife along the central core. Keep four of the biggest lengths intact to use as garnish. Set these aside then release the kernels from the rest. Add the chard stems and leaves, spring onions and loose corn kernels to the barley pan and stir, then place the pan back on a medium heat and cook for 12 minutes. Add the coriander and cook for 1 minute until wilted. Finally, taste and adjust the seasoning if required, then add the lemon juice to sharpen the flavour.

To finish
In a medium frying pan on a medium heat, fry the cooked carrot pieces in the rapeseed oil for 6–7 minutes, until caramelised. Add the reserved pieces of sliced corn to the pan and cook for 3 minutes until they begin to brown. Spoon out the caramelised carrots, add them to the barley risotto and divide the risotto evenly between four plates. Finish with a length of sliced corn and micro coriander, if using. Serve immediately.
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How to make the perfect stew.

How to make the perfect stew - Jamie Oliver | Features:

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How To Cook Perfect Basmati Rice.

How To Cook Perfect Basmati Rice — Cooking Lessons from The Kitchn | The Kitchn:
5 Tips for Perfect Basmati Rice
- Use the best quality Indian or Pakistani basmati rice you can find and afford. I personally use Tilda, but there are several other good quality brands available.

- Rinse the rice for a few minutes. The water does not need to run perfectly clear, like when rinsing Japanese rice, but rinsing helps get rid of starch that can make your rice sticky.

- Add salt to the rice in the pot, before pouring in the water. This helps the salt absorb into the rice grains. Do not add salt after the rice is cooked, as your rice can taste overly salty.

- I like to pour boiling water over top of the rice in the pot, which helps me keep track of the exact quantity of water I need, and there is no loss of water due to evaporation in my pot.

- Use a tight fitting lid, or ideally, use aluminum foil, crimped tightly over the top of the pot to make a good seal, so that steam doesn't escape. The tightly covered pot lets the rice steam perfectly, and the method consistently yields long, separate, perfectly steamed fluffy grains of rice. So, bring to a simmer, then cover with foil and the lid

My mother recommends adding a few drops of plain vinegar (or lemon juice) to the pot with the rice to help keep the grains separate.
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Polenta.

Polenta Versus Grits: What's the Difference? | The Kitchn:
Polenta Versus Grits: What's the Difference? How to Make Creamy Stovetop Polenta.
Anson Mills founder Glen Roberts is quoted in the piece describing the difference as he sees it: while both grits and polenta are made from stone-ground cornmeal, "Southern grits and Italian polenta are traditionally made from two vastly different types of corn.
How many times it's milled and the fineness of the grind also differ.
And then there's the taste and texture."

But in reality, the differences are relatively slim.
Buy coarse cornmeal at the store and call it a day.
And if you're out on the town and you like polenta, try ordering grits next time (and vice versa).
And yes, those morning grits with a poached egg at Cowgirl Creamery really are worth a trip.

Polenta, though, is not always made from corn, so the terminology does get a little confusing.
Sometimes it's made from semolina, and in some places it has ground buckwheat mixed with the cornmeal.
But in general, when you see "polenta" for sale, it's coarsely ground cornmeal.

How To Make Creamy Stovetop Polenta — Cooking Lessons from The Kitchn | The Kitchn:
Polenta is like risotto: it has a reputation for needing lots and lots and lots of stirring.
Well, we are lazy and fortunately Marcella Hazan's recipe enables us in that. (- 4 cups water/1 cup polenta. Bring water and salt to a boil in a 3-quart heavy saucepan, then add polenta in a thin stream, whisking. Cook over moderate heat, whisking, 2 minutes. Reduce heat to low and cover pan, then cook at a bare simmer, stirring with a long-handled spoon for 1 minute after every 10 minutes of cooking, 45 minutes total. Remove from heat and whisk in butter until incorporated.)
I find the cover-and-forget-it approach much easier to handle on a weeknight. This is a method most famously espoused by Marcella Hazan (and which we've talked about before), and I've adopted it wholeheartedly.
The idea is to get the polenta going by whisking coarse-ground polenta or yellow cornmeal into boiling water and stirring until it gets thick. Then you cover the pot and let the polenta cook while you go about making the rest of dinner. Every 10 minutes or so, uncover the pot and give it a good stir to make sure it's cooking evenly and the sides aren't drying out. Thirty to forty minutes later, your polenta is ready for the table.

A tense moment might come around the 15-minute mark. At this point, the polenta looks done. And indeed, if you taste it here and like it, by all means serve it! But if you let it cook for a little longer, you'll find that the polenta tastes sweeter and more deeply corn-like, and any last lingering grittiness from the ground corn smooths away. I love it at 30 minutes, but go a little longer if you have time or want a thicker polenta.

How to Make Creamy Stovetop Polenta
Makes about 4 cups
What You Need

Ingredients
4 cups water
1 teaspoon salt
1 cup polenta or yellow cornmeal
1 cup cheese (optional)
1-3 tablespoons butter (optional)

Equipment
3 Liters (8-12 cup) pot with lid
Whisk
Long handled spoon or sturdy spatula

Instructions
Bring the water to a boil.
Bring the water to a brisk boil over medium-high heat.
Add the salt.
Pour the polenta into the boiling water.
While whisking gently, pour the polenta into the boiling water in a steady stream.
Continue whisking until polenta is thickened.
Turn down the heat to low and continue whisking until the polenta has thickened enough that it doesn't settle back on the bottom of the pan when you stop stirring.

Cook the polenta 30-40 minutes.
Cover the polenta and continue cooking.
Stir vigorously every 10 minutes or so, making sure to scrape the sides, bottom, and corners of the pan.
Cook 30 minutes for softer porridge-like polenta or 40 minutes for thicker polenta.
Stir in cheese and butter, if using.
Serve immediately, or cover the pan and let it sit at the back of the stove for up to 15 minutes before serving.

Additional Notes:
Leftover Polenta: Polenta will solidify into the shape of the container in which you store it. Leftover polenta can be sliced or cubed before being roasted, grilled, or deep-fried. To make it creamy again, warm it with a little broth, milk, or water, and stir vigorously. It won't be quite as creamy as it was originally, but it should still be pourable.

More: Cornmeal and grits: the real nitty-gritty - Telegraph:
Spoonbread (see recipe below) uses cream instead of the more common buttermilk, and three eggs instead of one, which makes it a custardy soufflé. Like polenta and grits, spoonbread works wonderfully as a side dish with game such as venison or duck, and with stews – anything with a thick gravy. The cornmeal sold in most supermarkets is too hard, and makes very dry, gritty cornbread. If I have run out of cornmeal from the US I use a mixture of Sala Cereali’s white maize polenta flour (about 80 per cent) and the Cool Chile Company’s masa harina (20 per cent), a traditional flour used to make tortillas and tamales.
Sala Cereali products are available from many grocers and from guidetti.co.uk. The Cool Chile Company’s products are available from Sainsbury’s and coolchile.co.uk.
Anson Mills (ansonmills.com) ships products to Britain

Или мамалыга.

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Orange and rosemary salt.

Orange and rosemary salt - Good Housekeeping:
Ingredients
2tbsp orange zest (about 5 oranges)
2tbsp rosemary leaves, finely chopped
50g (2oz) flaked sea salt
Method
Preheat oven to 150°C (130°C fan) mark 2. Scatter the orange zest and rosemary on to a large rimmed baking tray lined with baking parchment. Bake for 1hr with the door slightly ajar, crumbling and tossing mixture halfway through.
Allow to cool, then whiz in a food processor with the sea salt.

Use: The potential uses are endless! Try sprinkling flavored salts on...
​-Avocado toast
​-Brownies
​-Fruit salad (just a little bit!)
​-Fried foods like tempura and french fries
​-Grilled meats
​-Poached or scrambled eggs
​-Popcorn
​-Fresh ricotta or baked feta (serve as an appetizer with bread)
​-Rims of cocktail glasses
​-Roasted vegetables
​-Sliced tomatoes
​-Soups and stews

Additional Notes:
A few great combinations to try:
Chile-Lime Salt: 1/4 cup salt + 1 teaspoon red pepper flakes + 1 teaspoon dried lime zest + 1/4 teaspoon smoked paprika
Citrus-Rosemary Salt: 1/4 cup salt + 1/2 teaspoon dried lemon zest + 1/2 teaspoon dried orange zest + 1/2 teaspoon dried rosemary
Lavender Salt: 1/4 cup salt + 1 teaspoon dried lavender buds
Saffron-Fennel Salt: 1/4 cup salt + 1/4 teaspoon saffron threads + 1 teaspoon fennel seeds
Vanilla-Cinnamon Salt: 1/4 cup salt + seeds from 1 vanilla bean + 1/4 teaspoon ground cinnamon

How To Make Flavored Salts — Cooking Lessons from The Kitchn | The Kitchn:
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Розмариновая соль с апельсиновой цедрой

space_of_spice: Розмариновая соль с апельсиновой цедрой:
Нам понадобится:
Морская соль - 100 гр.
Розмарин - 2 горсти
Цедра с 2х апельсинов.

Все соединить, размельчить и дать просохнуть на открытом воздухе. Если не дать просохнуть, то соль начнет комковаться. А еще можно часть соли измельчить, а часть оставить без. Хранить в закрытой таре.

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Roasted Root Vegetable, Red Rice and Lentil Stew.

Golubka Kitchen: ""
Roasted Root Vegetable, Red Rice and Lentil Stew.

3 medium carrots
2 medium parsnips
2 small sweet potatoes or 1/2 small winter squash
3 tablespoons coconut oil – divided
- few sprigs thyme
- sea salt and freshly ground black pepper – to taste
2 teaspoons cumin seeds – freshly ground
4 green cardamom pods – seeds crushed in mortar and pestle
1 tablespoon turmeric powder
- large pinch red pepper flakes
1 tablespoon chopped fresh ginger root
1 small red chili pepper – sliced (optional)
1 large yellow onion – chopped
3/4 cup red rice such as Ruby Red or Bhutan – rinsed under cold water
- handful kaffir lime leaves – bruised with the back of a knife (optional)
1/2 cup green lentils – preferably soaked
1 14 oz can Thai coconut milk
1 large or 2 small limes – zest and juice, plus more for serving
4 cups packed chopped spinach leaves or baby spinach

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Cooking encyclopedia.

Cook's Thesaurus: "a cooking encyclopedia"

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Vegetarian shepherd’s pie. By Lorraine Pascale.

BBC - Food - Recipes : Vegetarian shepherd’s pie By Lorraine Pascale:
This simple, hearty, meat-free shepherd’s pie is packed full of healthy vegetables and lentils.
This meal provides 416 kcal, 17g protein, 68g carbohydrate (of which 19g sugars), 6g fat (of which 2.5g saturates), 15g fibre and 1.5g salt per portion.

Ingredients
For the filling
1 tbsp oil
1 leek, trimmed, finely chopped
2 carrots, finely chopped
150g/5½oz chestnut mushrooms, roughly chopped
1 large garlic clove, finely chopped
3 fresh sage leaves, roughly chopped
3 sprigs fresh thyme, leaves only, finely chopped
1 x 400g tin green or Puy lentils, drained
1 x 400g tin chopped tomatoes
300ml/10fl oz vegetable stock
250ml/9fl oz red wine
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tsp chilli flakes (optional)
1 tsp caster sugar (optional)
salt and freshly ground black pepper
For the topping
2 sweet potatoes (about 500g/1lb 2oz in total), peeled and cut into 2cm/¾in chunks
2 floury potatoes (about 500g/1lb 2oz in total), peeled and cut into 1cm/½in chunks
½ small cauliflower, leaves and root removed, separated into florets
knob of unsalted butter
salt and freshly ground black pepper
1 tbsp finely grated parmesan (optional)


Preparation method
For the filling, heat the oil in a frying pan over a medium heat. Add the leeks and fry for 4-5 minutes, or until beginning to soften.
Add the carrots, mushrooms and garlic and continue to cook, stirring regularly, for 4-5 minutes.
Add the sage, thyme, tinned lentils, tinned tomatoes, stock and red wine and stir together until well combined. Bring the mixture to the boil, then reduce the heat until it is simmering and continue to simmer for 18-20 minutes while you make the topping.
Preheat the oven to 200C/180 Fan/Gas 6.
For the topping, bring a large pan of water to the boil (there’s no need to add salt). Add the sweet potato chunks and boil for 6-8 minutes, then add the potato chunks and continue to boil for a further 4-5 minutes. Finally, add the cauliflower florets and continue to boil for a further 8-10 minutes, or until all the vegetables are tender.
Drain the vegetables well and return them to the pan. Add the butter, season well with salt and freshly ground black pepper, then mash until smooth. Set aside and keep warm.
Stir the Worcestershire sauce, soy sauce, chilli flakes (if using) and sugar (if using) into the filling mixture, which should have thickened during cooking. Continue to simmer for a further 1-2 minutes, adding a little water if the mixture is too dry (simmer for longer if the mixture is too watery). Season, to taste, with salt and freshly ground black pepper.
Transfer the filling mixture to an ovenproof baking dish, then spoon over the topping and spread into an even layer. If you like a crispy topping, create peaks in the mash using a fork. Sprinkle over the parmesan, if using.
Bake the shepherd’s pie in the oven for 18-20 minutes, or until the topping is golden-brown and the filling is bubbling.


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Ginger, turmeric, lemon and cayenne Tea.

Makes two cups Pep-Up tea - Ginger, turmeric, lemon and cayenne!
Ingredients:
1 tbsp fresh root ginger, finely grated (unpeeled if organic)
1/2 tsp ground turmeric
A tiny pinch of cayenne pepper (more if you like)
Juice of 1⁄2 lemon
A squeeze of raw honey (optional)
Method:
Boil the kettle and put the grated ginger, turmeric and cayenne pepper in a teapot.
Fill with 600ml of hot water (not boiling), stir and leave to brew for 10 minutes.
Strain if you like. Pour into mugs and leave the tea to cool to room temperature before adding the lemon juice and raw honey, if using.
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Grilled Marinated Steak.

Steakhouse-Style Grilled Marinated Flank Steak | Serious Eats : Recipes:
"1/2 cup Worcestershire sauce
1/4 cup soy sauce
3 tablespoons brown sugar
4 anchovy filets
2 cloves garlic
2 tablespoons Dijon mustard
2 tablespoons tomato paste
1/2 cup vegetable oil
2 tablespoons chopped chives
1 medium shallot, minced (about 2 tablespoons)

Combine Worcestershire sauce, soy sauce, brown sugar, anchovies, garlic, mustard, tomato paste, and vegetable oil in a blender and blend until smooth, creamy, and emulsified.

Transfer 1/3 of marinade to a small container, add chives and shallots, stir to combine, and reserve.

Place flank steak inside a gallon-sized zipper-lock bag with remaining marinade.
Press out air, seal bag, and allow meat to marinate, turning occasionally, for at least 1 hour and up to 12."

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Оладьи дрожжевые пышные.

никому не кабельность - Оладьи:
Все делала точно по новому рецепту.
В процессе порывалась добавить молока (казалось, что тесто густое), но хорошо что не.

500 гр. муки
21 гр. свежих дрожжей
2 стакана теплого молока
2 яйца
2 ст. л. сахара
2 ч. л. соли

Сначала сделать опару: дрожжи развести в теплом молоке с сахаром и 1/3 муки.
Через 30-40 мин всыпать оставшуюся часть муки и взбитые внечиком яйца + соль.
Все перемешать.
Миску с тестом закрыть крышкой и поставить в теплое место (напр. в раковину с горячей водой) минут на 15.
Когда тесто поднимется - больше не перешивать!
Масса кажется очень густой, и почти не стекает с ложки.
Ее удобней выкладывать на раскаленную сковороду ложкой, смоченной в холодной воде.
Жарить с двух сторон до зарумянивания.
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Желе смородиновое неправильное...

allotment notebook: Желе смородиновое неправильное...:

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Lentils.

Canal House Lentils Recipe - Bon Appétit:

There are so many different types of lentils—not just green ones you see all the time!
There are the beautiful, glistening black beluga lentils that are great in soups and as a side dish,
de Puy lentils that are firm, rich, and perfect for salads,
red lentils that become creamy and salmony pink and are best cooked into Indian-spiced stews.
And guess what? They don’t all cook the same way—but we’ll get to that in a second.

2 tablespoons olive oil
1 medium leek, white and pale-green parts only, finely chopped
1 clove garlic, thinly sliced
1 tablespoon tomato paste
1 cup green lentils, preferably French
2 tablespoons reduced-sodium soy sauce
Kosher salt and freshly ground black pepper
Thinly sliced scallions (optional; for serving)

Heat oil in a medium saucepan over medium heat.
Add leek, garlic, and tomato paste and cook, stirring often, until fragrant and tomato paste begins to darken, about 4 minutes.
Add lentils and 2½ cups water.
Bring to a boil; reduce heat, cover, and simmer, stirring occasionally, until lentils are tender, 45–55 minutes.
Remove from heat and let sit, covered, 10 minutes; add soy sauce and season with salt and pepper.
Serve lentils topped with scallions, if desired.
Do Ahead: Lentils can be made 5 days ahead. Cover and chill.

Tips on how to take amazing photos of food for your blog.

Tips on how to take amazing photos of food for your blog | Foodies 100:

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New to gluten-free?

my darling lemon thyme: new to gluten-free?:

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Anya from Golubka.

my darling lemon thyme: Inspire me: Anya from Golubka:

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Spicy tomato + sweetcorn soup recipe

my darling lemon thyme: Spicy tomato + sweetcorn soup recipe:

"You can find chipotle in adobo at selected specialist food stores and occasionally at some supermarkets (in NZ).
It is an important flavouring to this soup, but if you really can't find any, a little smoked paprika and chilli powder would give a kinda similar effect.
I buy the La Morena brand. Any leftovers will store happily in a glass jar in the fridge for months.

Serves 4.

6 tomatoes, halved
1 red onion, cut into 8 wedges
2 long red chillies, halved lengthwise + seeds removed
60ml (1/4 cup) extra virgin olive oil
5 cloves garlic, finely chopped
750ml (3 cups) vegetable stock
2 bay leaves, fresh or dried
1 chipotle in adobo sauce, roughly chopped
3 corn cobs, kernels shaved off with a sharp knife
2 tablespoons tomato paste
Fine sea salt + freshly ground black pepper

Heat grill to it's highest setting.
Place tomatoes cut side down on a large tray along with the red onion and chilli (cut side down also).
Drizzle with 2 tablespoons of the olive oil and season with salt and pepper.
Grill for 6-8 minutes, or until the skins blacken and blister.
Remove skins from the tomatoes and chilli and roughly chop the lot.
Heat remaining 2 tablespoon olive oil on a large saucepan.
Add garlic and cook for 30 seconds.
Add grilled vegetables to the pan, stirring well.
Pour in vegetable stock, add bay leaves and chipotle.
Bring to the boil and simmer 5 minutes.
Add corn kernels and tomato paste and cook for a further 10 minutes.
Remove from the heat, compost bay leaves, then using a stick blender blend the soup a little, making sure you leave some of the soup chunky and corn kernels whole.
Adjust seasoning and serve.
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Tartiflette Savoyarde with Reblochon Cheese.

Ski Chalet Supper: Tartiflette Savoyarde with Reblochon Cheese:


Tartiflette - it is made with potatoes, reblochon cheese, lardons and onions.
Ingredients

1.2kg potatoes, peeled and cut into quarters
200g smoked lardons (or smoked streaky bacon cut into small pieces)
2 large pink or red onions, peeled and diced (or 10 pink shallots)
2 cloves garlic, peeled and finely diced
150mls dry white wine
1 x 500g Reblochon cheese
6 tablespoons crème fraiche
butter
salt and pepper

Directions
​- Pre-heat the oven to 200C/400F/Gas mark 6 and butter an oven-proof gratin dish or shallow casserole dish.
​- Boil the potatoes until just soft. Drain them and allow them to cool before cutting them into slices.
​- Meanwhile, fry the lardons (or bacon pieces), onions and garlic until the lardons are crisp and the onions and garlic are soft and translucent.
​- Add half of the wine to the lardons and onion mixture, turn the heat up and de-glaze the wine for 2 to 3 minutes until half of it has cooked down with the other ingredients.
​- Add the cooked potatoes to the lardon and onion mixture and gently mix together. Spoon half of the mixture into the prepared dish.
​- Cut the Reblochon cheese in half through the centre, and the cut the two halves into cubes.
​- Scatter half of the Reblochon cheese cubes over the lardon and onion mixture, crust side up, then spoon the remaining lardon and onion mixture over the top. Pour over the remaining wine and spoon the crème fraiche over the top. Season with salt (not too much as the lardons are salty) and pepper.
​- Scatter the rest of the Reblochon cheese cubes over the top, crust side up again, and bake for 20 to 25 minutes until the cheese has melted and the tartiflette is golden brown and bubbling.
​- Serve hot from the oven with salad, cornichons (gherkins), pickled onions, charcuterie and crusty bread.
salt and pepper

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Deliciously Ella. Sprout!

You searched for Sprout | Deliciously Ella:
Sprout!
- Roasted Maple Sprouts with Hazelnuts.
Serves Four

– 200g of brussel sprouts
– 8 baby potatoes (200g)
– 50g of blanched hazelnuts
– 100g of pomegranates
– 2 tablespoon of maple syrup
– 1/2 a teaspoon of chilli flakes

Pre-heat the oven to 180C
Slice the sprouts in half and then the potatoes into eights (you want the potatoes to be roughly the same size as the sprouts)
Place the sprouts and potatoes in a baking dish. Sprinkle the chilli flakes, salt and pepper over them and the drizzle them with olive oil
Let them cook for about thirty minutes, until they start to go a golden brown. Then take them out and add the hazelnuts before placing the tray back into the oven for another 8-10 minutes, so that the hazelnuts turn a golden brown too
Remove the tray from the oven, drizzle the maple syrup over the brussel and potato mix and stir in the pomegranates and enjoy!


- Sweet Potato, Sprout & Beet Salad.
- Roasted Brussel Sprout Quinoa with Portobello Mushrooms and Pomegranates.
- Balsamic-Roasted Brussels Sprouts Recipe : Ina Garten : Food Network
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Paul Hollywood's crumpets.

A crumpet is a griddle cake made from flour and yeast.

Ingredients
175 g stron white bread flour
175 g plain white flour
14 g fast-action dried yeast
1 tsp caster sugar
350 ml warm milk
150–200ml tepid water
½ tsp bicarbonate of soda
1 tsp salt
Sunflower oil for cooking
At least four 7-8cm metal rings

Guide to Food Photography.

The Serious Eats Guide to Food Photography | Serious Eats:

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Onion Sauce. Chicken.

Roasted Chicken With Classic or Curry Soubise (Onion Sauce) | Serious Eats : Recipes:
Ingredients
1 large chicken, about 4 to 5 pounds
Kosher salt and freshly ground black and/or white pepper
3 tablespoons unsalted butter, 1 tablespoon softened
2 medium onions, thinly sliced
1 1/2 cups heavy cream
1 teaspoon curry powder or vadouvan spice, optional (see note above)
Procedures
- Set oven rack to upper-middle position and preheat oven to 200°C.
Using sharp kitchen shears, remove spine from chicken and reserve for another use (such ashomemade chicken stock).
Flatten chicken by placing skin side up on cutting board and applying firm pressure to breast bone.
Season generously with salt and pepper.


- Set wire rack in rimmed baking sheet lined with aluminum foil.
Position chicken so that breasts are aligned with center of baking sheet and legs are close to edge.
Roast for 20 minutes, then rub skin all over with the 1 tablespoon softened butter.
Return to oven and cook until thickest part of breast close to bone registers 65°C on an instant-read thermometer and joint between thighs and body registers at least 76°C, 25 to 45 minutes longer.


- Meanwhile, in a medium saucepan, melt remaining 2 tablespoons butter over medium heat until foaming.
Add onions and cook, stirring frequently, until softened and most liquid has evaporated, about 20 minutes.
Stir in cream and simmer for 5 minutes.


- Transfer hot onions and cream to a blender.
Add curry powder or vadouvan if using, and blend, starting at low speed and gradually increasing to high, until a smooth sauce forms.
If desired, pass sauce through a fine-mesh strainer, pressing on solids with a spoon, for an even more refined texture.
Return onion sauce to saucepan and season with salt and white pepper (note that sauce should have a texture that's thicker than most sauces but thinner than a puree). Keep warm.


- Carve chicken and serve, spooning sauce all around.
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Carrot Jam.

Carrot Jam | cheesecake for all:



0.5 kg fresh carrots
200 g white sugar
3 medium sized mandarin
1 big lemon, juiced

- Wash carrots thoroughly, peel the outer skin and grate them using a food processor for faster performance.
- In big cooking pot, place the grated carrots then pour 2 cup of water till it covers all the carrots completely.
- Place the cooking pot on a medium heat, and let the carrots boil for a while till all the carrots becomes tender and soft.
- When the carrots are done, drain and place them in a blender and set aside.

- Meanwhile, wash the mandarins thoroughly and peel the outer skin.
- Blend the juice of the mandarin with the boiled carrots for one minute or until all the ingredients are mixed together.
- Add sugar and lemon juice to the mixture and blend for another minute or till well mix, set aside.

- Boil the mandarin skins for 5 minutes or till tenderness.
- Drain the skins, then add them to the blended mixture and blend again for another minute.
- Place the carrot mixture in a large cooking pot, cook over low heat.
Stir frequently with wooden spoon for half an hour or till the jam is done.

Testing the carrot jam; take one table spoon of the mixture and place it on flat plate. If the jam didn’t melt and hold its shape then the jam is done.
Place the jam in the prepared jars and let it cool down for an hour or so.

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