In Season | 21 Hospitality Group: "In Season
Enjoy our series of seasonal recipes that have been developed since they first appeared in association with our friends at Luxe magazine. In Season looks at key seasonal produce and suggests 2-3 classic recipes that can be made with that key ingredient."
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Read the book and then get cooking. Food. Recipe.
Tuesday, 7 May 2013
Angela Hartnett's wild garlic, courgette and mint soup recipe.
Angela Hartnett's wild garlic, courgette and mint soup recipe | Life and style | The Guardian: "Cook it quickly to retain the vibrant colour and if you fancy, finish with cheese croutons.
(Serves four, as a starter)
2 tbsp olive oil
1 small onion sliced
6 courgettes sliced
1 garlic clove, crushed
1 bunch wild garlic
1 tbsp fresh mint, chopped
Put two tablespoons of olive oil into a large pan. Add the onion and saute for a couple of minutes. Before the onion loses any colour, add the courgette and the crushed garlic clove.
Season and saute for another minute or two, cover with water and bring to a simmer to soften.
When the vegetables are cooked through (10 minutes maximum), remove the pan from the heat and add the chopped wild garlic and mint – the residual heat from the soup will cook the wild garlic. If it's too thick, add a little water to thin it out.
Blend, check seasoning, finish with a little olive oil and serve. Cool quickly over iced water if you don't plan to eat it straight away – this keeps the lovely green colour."
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(Serves four, as a starter)
2 tbsp olive oil
1 small onion sliced
6 courgettes sliced
1 garlic clove, crushed
1 bunch wild garlic
1 tbsp fresh mint, chopped
Put two tablespoons of olive oil into a large pan. Add the onion and saute for a couple of minutes. Before the onion loses any colour, add the courgette and the crushed garlic clove.
Season and saute for another minute or two, cover with water and bring to a simmer to soften.
When the vegetables are cooked through (10 minutes maximum), remove the pan from the heat and add the chopped wild garlic and mint – the residual heat from the soup will cook the wild garlic. If it's too thick, add a little water to thin it out.
Blend, check seasoning, finish with a little olive oil and serve. Cool quickly over iced water if you don't plan to eat it straight away – this keeps the lovely green colour."
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Monday, 6 May 2013
Диета "5:2" Майкла Мосли или периодическое голодание.
Диета заключается в следующем: человек может есть пять дней в неделю все, что ему захочется.
Но вот два дня придется потом поголодать. Точнее, о голоде, как таковом, речь не идет. Просто требуется ограничить потребление до 500 калорий - для женщин и до 600 - для мужчин.
Автор такого режима питания - доктор Майкл Мосли. По его словам, он сам смог за прошлый год сбросить девять килограммом.
Так, для снижения веса нужно потреблять меньше калорий, чем сжигает организм.
Книга предлагает 150 вкусных сбалансированных низкокалорийных рецептов на постные дни, с подсчетом калорий каждого блюда.
Итак я выбрала для "голодания" понедельник и четверг.
Завтра мой первый "разгрузочный" день и меню включает:
- porridge/каша - 284 калорий
- allotment soup/овощной суп - 108 калорий
- Shakshouka/Шакшука - 178 калорий
Saturday, 4 May 2013
IKEA-Inspired Cinnamon Rolls.
Breakfast in Bed Recipe: IKEA-Inspired Cinnamon Rolls | The Kitchn:
IKEA-Inspired Cinnamon Rolls
makes 6 cinnamon rolls
1 package Trader Joe's plain pizza dough*
3 tablespoons butter, melted
1/3 cup granulated sugar
1 tablespoon ground cinnamon
Icing
1 tablespoon whipped cream cheese
1 tablespoon buttermilk
3/4 cup confectioners' sugar, sifted
IKEA-Inspired Cinnamon Rolls
makes 6 cinnamon rolls
1 package Trader Joe's plain pizza dough*
3 tablespoons butter, melted
1/3 cup granulated sugar
1 tablespoon ground cinnamon
Icing
1 tablespoon whipped cream cheese
1 tablespoon buttermilk
3/4 cup confectioners' sugar, sifted
Friday, 3 May 2013
Wednesday, 1 May 2013
Red kidney beans.
Recipes using red kidney beans - FineCooking.com:
Red beans what is it?
Kidney beans are dark red kidney-shaped beans.
Their firm, creamy, white flesh and full-bodied flavor make these beans a popular choice for chili, soups, and salads.
kitchen math:
1 cup dried beans = about 2-1/2 cups cooked
don't have it?
You can substitute cannellini beans (though the color is different).
how to choose:
Choose dried beans that look plump, unwrinkled and evenly colored.
Pick over dried beans before using to remove any small pebbles.
how to prep:
Canned kidney beans should be thoroughly rinsed before using.
Dried kidney beans should be soaked before cooking, both to speed cooking time and to reduce any gas-causing tendencies.
There are two ways to soak dried beans:
Overnight soak:
Rinse the beans, then cover with an inch of cold water and let soak at room temperature for at least four hours or overnight.
Drain and rinse the beans before cooking them.
Quick-soak method: Rinse the beans, then put in a saucepan, cover with an inch of water, and bring to a boil.
Boil for a few minutes and then let them soak for an hour off the heat, drain, and then add fresh water and continue cooking.
Soaked kidney beans will cook in about 60 minutes.
Use 3 cups of water for each cup of uncooked beans, and you may wish to season the beans by adding bay leaves, herb sprigs, or garlic cloves to the cooking water.
There's a persistent myth that adding salt to beans while they cook will toughen their skins.
This is not true, however, and salting the cooking water gives the beans better flavor.
how to store:
Canned beans have a shelf life of 2 to 3 years.
Store dried beans in a covered container for up to 1 year.
You can precook kidney beans and store them, refrigerated, in their cooking liquid for up to 5 days.
'via Blog this'
Red beans what is it?
Kidney beans are dark red kidney-shaped beans.
Their firm, creamy, white flesh and full-bodied flavor make these beans a popular choice for chili, soups, and salads.
kitchen math:
1 cup dried beans = about 2-1/2 cups cooked
don't have it?
You can substitute cannellini beans (though the color is different).
how to choose:
Choose dried beans that look plump, unwrinkled and evenly colored.
Pick over dried beans before using to remove any small pebbles.
how to prep:
Canned kidney beans should be thoroughly rinsed before using.
Dried kidney beans should be soaked before cooking, both to speed cooking time and to reduce any gas-causing tendencies.
There are two ways to soak dried beans:
Overnight soak:
Rinse the beans, then cover with an inch of cold water and let soak at room temperature for at least four hours or overnight.
Drain and rinse the beans before cooking them.
Quick-soak method: Rinse the beans, then put in a saucepan, cover with an inch of water, and bring to a boil.
Boil for a few minutes and then let them soak for an hour off the heat, drain, and then add fresh water and continue cooking.
Soaked kidney beans will cook in about 60 minutes.
Use 3 cups of water for each cup of uncooked beans, and you may wish to season the beans by adding bay leaves, herb sprigs, or garlic cloves to the cooking water.
There's a persistent myth that adding salt to beans while they cook will toughen their skins.
This is not true, however, and salting the cooking water gives the beans better flavor.
how to store:
Canned beans have a shelf life of 2 to 3 years.
Store dried beans in a covered container for up to 1 year.
You can precook kidney beans and store them, refrigerated, in their cooking liquid for up to 5 days.
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