• Spring Recipe: Braised Lamb With Egg, Lemon and Extra-virgin olive oil

    For a springtime stew, this classic Mediterranean lamb braise is perfect. Tart with lots of lemon juice and enriched with egg yolks, it’s especially good with succulent young lamb. For optimal flavor, it’s best to make the stew the night before. Most gourmet food shops and Italian delis sell fregola, a large couscous-like pasta from Sardinia.

    Ingredients

    4 pounds boneless lamb shoulder, cut in 3-inch pieces
    Salt and pepper
    Extra-virgin olive oil
    1 large onion, diced
    4 large garlic cloves, chopped
    2 tablespoons all-purpose flour
    1 tablespoon tomato paste
    Pinch of saffron, crumbled (optional)
    ½ cup white wine
    4 cups good chicken broth
    2 sprigs thyme
    2 sprigs rosemary
    Bay leaf
    1 cup fregola, or use Israeli couscous
    4 egg yolks
    ½ cup lemon juice, plus 1 teaspoon lemon zest
    3 tablespoons chopped parsley
    3 tablespoons chopped celery heart leaves
    4 hard-cooked eggs (8 to 9 minutes) at room temperature, for garnish

    Directions:

    For a springtime stew, this classic Mediterranean lamb braise is perfect. Tart with lots of lemon juice and enriched with egg yolks, it’s especially good with succulent young lamb. For optimal flavor, it’s best to make the stew the night before. Most gourmet food shops and Italian delis sell fregola, a large couscous-like pasta from Sardinia.

    1.Position a rack in the middle of the oven and heat to 400 degrees. Season lamb pieces generously with salt and pepper. Put 2 tablespoons olive oil in a large Dutch oven or heavy-bottom soup pot over medium-high heat and brown the lamb lightly on each side. (Do this in batches so as not to crowd the pan.) Remove browned lamb from pan and set aside.

    2.Lower heat to medium, then add onions and cook until soft, allowing them to brown a bit, about 8 to 10 minutes. Add the garlic, flour, tomato paste and saffron, if using, and stir to coat the onions. Stir in wine and broth, then bring to a simmer. Add the browned lamb pieces, thyme, rosemary and bay leaf.

    3.Cover pot and place on the middle rack of the oven. Bake for 15 minutes, then lower heat to 350 degrees and cook for an additional hour. The meat should be meltingly tender when pierced with a paring knife or skewer.

    4.Remove lamb pieces with a slotted spoon. Strain cooking liquid through a fine-mesh sieve, then return lamb pieces and strained liquid to the pot. Taste and adjust seasoning. Cool to room temperature, then cover pot and refrigerate overnight; this makes removing the fat easier and improves the flavor.

    5.Remove the stew from the fridge and remove congealed fat. Place pot over medium heat and bring to a bare simmer.

    6.Bring a large pot of generously salted water to a boil. Cook fregola until al dente, about 8 to 9 minutes, drain and put into a large serving bowl. Season with salt and pepper to taste, and drizzle with olive oil. Keep warm.

    7.Just before serving, whisk egg yolks and lemon juice together until well combined. Gradually whisk in some of the hot stew liquid to temper the eggs. Turn off the heat under the stew. Pour egg mixture back into the stew, stirring carefully with a wooden spoon. The sauce will thicken very slightly. Taste for seasoning. (Sauce may curdle if it gets too hot. If necessary, keep stew warm over a double boiler.)

    8.Transfer stew to a serving dish. Mix together parsley, celery heart leaves and lemon zest, and sprinkle abundantly over the stew. Garnish with peeled and halved hard-cooked eggs. Serve with fregola and, if desired, vegetables such as spring carrots, turnips, asparagus or peas.

    Recipe source

    VN:F [1.9.22_1171]
    Rating: 3.4/10 (351 votes cast)
    VN:F [1.9.22_1171]
    Rating: -11 (from 165 votes)
    For a springtime stew, this classic Mediterranean lamb braise is perfect. Tart with lots of lemon juice and enriched with egg yolks, it’s especially good with succulent young lamb. For optimal flavor, it’s best to make the stew the night before. Most gourmet food shops... 
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  • Recipe: Shrimp with Tomatoes, Greek Feta & EVOO

    Ingredients:
    1/2 cup extra-virgin olive oil
    4 scallions, finely chopped
    1 green bell pepper, seeded and finely chopped
    1 small fresh red chile, seeded and finely chopped
    1 tbsp. finely chopped
fresh oregano
    1/2 cup finely chopped fresh parsley
    Freshly ground black pepper
    1 1/2 lbs. medium shrimp
    4 plum tomatoes, peeled,
 seeded, and chopped
    1/2 lb. feta, crumbled
    3 tbsp. milk

    Directions:
    1. Heat oil in a large skillet over medium heat.
    2. Add scallions and cook, stirring, until translucent, about 5 minutes.
    3. Add bell peppers, chiles, oregano, and parsley.
    4. Season with pepper and cook, stirring, until bell peppers are soft, about 5 minutes more.
    5. Reduce heat to medium-low.
    6. Add shrimp and cook, stirring occasionally, for 30 minutes.
    7. Stir in tomatoes and cook until they release their juices, about 5 minutes.
    8. Add feta and milk and cook 20 minutes more.
    9. Serve warm, over rice if desired.

    recipe source

    VN:F [1.9.22_1171]
    Rating: 3.1/10 (240 votes cast)
    VN:F [1.9.22_1171]
    Rating: -1 (from 97 votes)
    Ingredients: 1/2 cup extra-virgin olive oil 4 scallions, finely chopped 1 green bell pepper, seeded and finely chopped 1 small fresh red chile, seeded and finely chopped 1 tbsp. finely chopped
fresh oregano 1/2 cup finely chopped fresh parsley Freshly ground black pepper 1... 
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  • Recipes with the most of star ingredients such as rib-eye and tuna and EVOO

    How to make the most of star ingredients such as rib-eye and tuna? Just bring on the spice rub, rustle up a salad and add a dollop of mayo.



    BARBECUED RIB-EYE MARINATED WITH BAHARAT




    INGREDIENTS:

    1 tbsp black peppercorns
    1 tbsp coriander seeds
    1 tbsp cumin seeds
    ½ tsp cardamom seeds
    ¼ tsp whole cloves
    1 cinnamon stick
    1 tbsp ground sweet paprika
    1 tsp ground allspice
    ¼ tsp freshly grated nutmeg
    4 x 350g dry-aged rib-eye steaks, on the bone
    sea salt, to taste
    extra virgin olive oil
    fresh lemon wedges, to serve

    Serves 4

    DIRECTIONS:

    PLACE THE WHOLE spices in a dry frying pan over a medium heat. Toast for about 1-2 minutes, occasionally shaking the pan, until they become fragrant and start to jump in the pan. Remove from pan and allow to cool.

    GRIND THE TOASTED SPICES using a mortar and pestle. Add the paprika, allspice and nutmeg and stir through. Rub the spice mix into the steaks along with some salt and leave for at least an hour.

    HEAT A BARBECUE or chargrill to medium hot. Oil both sides of the steaks. Grill the meat for about 5 minutes. Turn the steaks over and cook for a further 4 minutes. Take off the grill and allow to rest for a few minutes.

    CUT MEAT OFF THE BONE. Slice into 5 or 6 pieces, then place on plates in each steak’s original shape. Serve with a sprinkle of salt, a drizzle of extra virgin olive oil and a wedge of lemon.


    TUNA TARTARE, MOROCCAN EGGPLANT AND CUMIN MAYO



    For the eggplant

    1 large eggplant
    sea salt
    2 large ripe truss tomatoes
    ½ cup extra virgin olive oil, approx

    1 handful flat-leaf parsley leaves
    ½ clove garlic, finely chopped
    ½ tsp ground cumin
    lemon juice, to taste
    freshly ground black pepper

    For the mayonnaise

    ⅓ cup mayonnaise
    1 tsp ground cumin
    1 tsp Dijon mustard

    For the tuna

    300g sashimi-grade tuna
    1 tbsp extra virgin olive oil
    1 tbsp roasted chilli oil
    1 tbsp finely chopped chives

    Serves 4

    DIRECTIONS

    FOR THE EGGPLANT, cut into 1cm slices. Salt well and leave for 1 hour. Wash and pat dry.

    BLANCH, PEEL AND deseed tomatoes. Cut into 1cm dice.

    HEAT HALF THE OIL in a large frying pan and fry half the eggplant slices to a deep golden brown, taking care not to burn. Remove from pan and drain on paper towel to remove excess oil. Repeat with remaining oil and eggplant. When eggplant is cool enough to handle, roughly chop into 1cm pieces. Add parsley leaves to pan and fry very quickly until crisp (stand back, as it will spit). Remove and add to eggplant.

    REDUCE HEAT, THEN ADD garlic and cumin to pan. Cook for 2 minutes then add tomatoes. Cook for another 2 minutes then put eggplant and parsley back into pan. Cook for 1 minute, then remove from heat. Add a dash of extra virgin olive oil, lemon juice to taste and a grind of pepper. Check seasoning. Allow to cool.

    FOR THE MAYONNAISE, whisk all the ingredients together and finish with some lemon juice, to taste.

    DICE THE TUNA into ½-1cm pieces. Just before serving, season with extra virgin olive oil, lemon juice, salt and pepper.

    SHARE EGGPLANT salad across four plates. Top with tuna then dollop a spoonful of cumin mayonnaise and drizzle roasted chilli oil around each dish. Garnish with finely chopped chives and serve immediately.

    HOT TIPS

    Baharat is the Arabic word for spices and the blend differs across each region of the Middle East. The mixture can be rubbed onto meat or seafood, mixed with olive oil and lemon juice to form a marinade or added to soups and sauces. Add chilli if you like it hot.
    Serve rib-eye with a simple side of tabbouleh and steamed couscous or slice for lunch wraps with hummus and salad.
    Make sure you source a well-rounded and flavoursome chilli oil to finish the tuna dish.

    Recipe source

    VN:F [1.9.22_1171]
    Rating: 3.3/10 (321 votes cast)
    VN:F [1.9.22_1171]
    Rating: +11 (from 115 votes)
    How to make the most of star ingredients such as rib-eye and tuna? Just bring on the spice rub, rustle up a salad and add a dollop of mayo.BARBECUED RIB-EYE MARINATED WITH BAHARATINGREDIENTS: 1 tbsp black peppercorns 1 tbsp coriander seeds 1 tbsp cumin seeds ½ tsp cardamom... 
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  • Recipe: Chelsea La Valle's Walnut Crusted Monkfish with Great Northern Bean Puree and EVOO

    INGREDIENTS

    For the Monkfish
    1 cup walnuts
    1 pound monk fish fillets
    salt and pepper
    ½ cup butter

    For the puree
    1 can Great Northern Beans, drained
    Zest of 1½ lemons
    Juice of one lemon
    2 teaspoons salt
    1 tablespoon extra-virgin olive oil
    ¼ cup heavy cream
    ½ cup chicken stock

    For the fettuccine
    3⅓ cups all-purpose flour
    4 whole eggs, 1 yolk
    ¼ cup extra-virgin olive oil
    1 tablespoon water

    For the Italian Sausage and Bell Pepper Skhug Sauce
    4 slices prosciutto
    3 tablespoons olive oil
    ¾ pound loose Italian sausage
    2 red bell peppers, cut into ½-inch strips
    1 yellow bell pepper, cut into ½-inch strips
    1 large yellow onion, thinly sliced
    2 teaspoons salt
    1 teaspoon pepper
    4 tablespoons fresh basil, slice into thin strips, chiffonade, separated
    6 tablespoons skhug
    Zest of 1 lemon
    ⅔ cup heavy cream
    1 tablespoon mascarpone cheese

    DIRECTIONS


    For the walnuts: Place 1 cup walnut pieces in dry skillet over medium heat. Cook until toasted, stirring frequently. Remove from heat and cool. Chop until fine; set aside.

    For the fish: Trim fish and cut into portions. Melt butter in large skillet over medium heat. Place fish pieces into pan and sauté, turning half way during cooking process, and basting with butter in pan approximately 10 minutes, or until fish is no longer opaque and cooked through.

    Remove from pan and drain on plate. Brush fish fillets generously with bean puree and top with toasted walnuts.

    For the Great Northern Bean Puree: Combine beans, lemon zest and juice, salt, olive oil and cream in blender and puree until smooth. With motor running, gradually add chicken stock. Adjust seasoning to taste.

    For the pasta: Mound the flour in the center of a large wooden cutting board. Make a well in the middle of the flour, add eggs and egg yolk. Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you incorporate the eggs, keep pushing the flour up to retain the well shape. The dough will come together in loose mass when about half of the flour is incorporated. Start kneading the dough with both hands, primarily using the palms of your hands, and incorporate remaining flour. Form dough into a ball adding a little water as necessary; dough should be elastic and a little sticky.

    Pour olive oil in a medium size bowl and coat sides. Place dough in bowl, cover with a dish towel, and set aside for 20 minutes to rest at room temperature.

    Section the dough into approximately 8 pieces and roll each section with rolling pin to approximately ¼-inch thickness. Using a pasta roller (in my case a KitchenAid mixer pasta roller) begin feeding dough through machine, adjusting thickness as appropriate. The final feed should be at the number 3 setting.

    Dust flattened sheets with a little flour and carefully roll by hand into a log form. Using a sharp knife, cut roll into fettuccine sized width. Unroll and separate individual noodles.

    Add uncooked noodles to rapidly boiling salted water and cook 1 to 3 minutes, depending on the size of your pasta.

    For the sauce: Slice prosciutto into slices and fry in small skillet until crispy. Set aside for garnish.

    In large skillet, heat olive oil. Add peppers, onions, salt and pepper; sauté 5 minutes. Add sausage to pepper mixture, stirring frequently in order to break sausage into small pieces, until browned approximately 10 minutes. Add 2 tablespoons fresh basil, skhug, and stir to combine and simmer 10 minutes. Add heavy cream and mascarpone, stirring to thoroughly incorporate. Add cooked pasta, stirring to coat pasta with sauce.

    To plate: Place a generous portion of pasta and sauce in center of plate, swirling pasta. Top with monkfish fillet that has been brushed with bean puree and topped with toasted walnuts. Drizzle with olive oil and garnish with crunchy prosciutto and basil chiffonade.

    Recipe source

    VN:F [1.9.22_1171]
    Rating: 3.2/10 (370 votes cast)
    VN:F [1.9.22_1171]
    Rating: -1 (from 139 votes)
    INGREDIENTS For the Monkfish 1 cup walnuts 1 pound monk fish fillets salt and pepper ½ cup butter For the puree 1 can Great Northern Beans, drained Zest of 1½ lemons Juice of one lemon 2 teaspoons salt 1 tablespoon extra-virgin olive oil ¼ cup heavy cream ½ cup chicken stock For... 
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  • Autumn veg recipes for an exciting packed lunch

    Kale pesto, roast pumpkin, celeriac remoulade, roasted radicchio with olive oil are easy to make and will have you looking forward to lunchtime.

    Pumpkins are in season and people are arguing over when it’s OK to start wearing tights (call us crazy, but surely when your legs are cold?). It’s official, then: welcome, season of mists, Puffa jackets, and a new range of delicious veg. Surely, we can’t be the only impulse shoppers to buy a massive bag of kale at the weekend, only to find it at the back of the fridge, forgotten, on Thursday?

    Save your on-the-edge kale by making pesto: blanch in boiling water, drain and pat dry. Remove any tough stalks. Blitz with olive oil, sea salt, pepper, a handful of skinned nuts (optional), and a chunk of hard cheese, such as parmesan or mature cheddar. Add more oil as needed, season to taste. We sometimes add anchovies. Refrigerate until needed. Mix through warm, cooked pasta for a speedy lunch. Upgrade a shop-bought sandwich or soup with a dollop – it’s great in minestrone.

    Pumpkins tend to end up as soup or filled with tealights but, as with most veg, they benefit from roasting. Cut a small pumpkin into 2-3cm wedges. Lay on a foil-lined baking tray. Drizzle with olive oil, sea salt, a good grinding of pepper, a pinch of chilli flakes, and any other spices you fancy adding – try fennel, cumin or caraway seeds. Roast at 200C/400F/gas mark 6 until tender and caramelised. Chop into chunks, then mix with a drained tin of chickpeas, adding the roasting juices. To make a dressing, add 1 tbsp tahini, the juice of half a lemon, 1 crushed garlic clove and a pinch of sea salt to a small jam jar and shake to combine. Pour over your pumpkin and chickpea salad at lunchtime. A squirt of chilli sauce would also be good.

    Our favourite thing to make with celeriac is remoulade. Peel and cut a small celeriac into thin batons – or use a julienne peeler. Combine with around 2 tbsp creme fraiche, the juice of ½ lemon and 2 tsp dijon mustard, season to taste. Spread on a lightly toasted bagel and drape with smoked salmon for a dreamy seasonal sandwich. Leftover remoulade is delicious for lunch or dinner with a hot, buttered baked potato.

    Bitter leaves are beautifully wintry but, well, a bit too salady for when it’s nippy out. A roasted radicchio open sandwich is mellower and much more filling. Cut a head of radicchio in half and lay on a small foil-lined baking tray. Drizzle with olive oil, a little balsamic vinegar, season, then roast at 180C/350F/gas mark 4 until tender. Transfer to a plastic container, shave over some parmesan, then eat at lunch on top of a couple of slices of toast.

    Recipes by Caroline Craig and Sophie Missing, authors of The Little Book of Lunch (Square Peg)

    recipe source

    VN:F [1.9.22_1171]
    Rating: 3.4/10 (506 votes cast)
    VN:F [1.9.22_1171]
    Rating: +8 (from 200 votes)
    Kale pesto, roast pumpkin, celeriac remoulade, roasted radicchio with olive oil are easy to make and will have you looking forward to lunchtime. Pumpkins are in season and people are arguing over when it’s OK to start wearing tights (call us crazy, but surely when your legs... 
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  • Summer Recipe: Grilled chicken & peach salad with EVOO, black olives & basil vinaigrette

    Remember that medium heat is best, and as an extra hedge against peaches overcooking and turning mushy, choose fruit that’s a day or two away from being perfectly ripe.

    Ingredients:
    Salt and ground black pepper
    3 tablespoons sugar
    4 boneless skinless chicken breast halves, 6 to 8 ounces each, trimmed
    1½ tablespoons white balsamic vinegar
    1 tablespoon fresh lemon juice
    2 teaspoons minced or grated garlic (about 2 large cloves)
    ¼ cup finely chopped pitted Kalamata olives
    ½ cup finely chopped fresh basil
    2/3 cup extra-virgin olive oil

    Skin slips from grilled peach halves effortlessly

     

    Tip: Skin slips from grilled peach halves effortlessly. Just use your fingers to push it off the flesh.

     

     

     

    Directions:
    – Neutral oil, for the grill
    – 2 large red or yellow bell peppers, cored, seeded, and cut into wide planks
    – 4 ripe but firm medium peaches, halved and pitted
    – 6 cups (loosely packed) mixed torn salad greens or mesclun, preferably a combination of sharp- and mild-flavored, washed and dried (about 3 ounces)
    – 2 cups mixed torn Italian parsley leaves and scallion greens sliced into ¾-inch lengths
    – In a large bowl, mix ‚ cup salt, sugar, and 6 cups water, stirring to dissolve the salt and sugar. Submerge the chicken, cover, and refrigerate for 1 hour. Rinse the chicken and dry well.

    – Meanwhile, in a large bowl, whisk the vinegar, lemon juice, garlic, olives, basil, ½ teaspoon salt, and black pepper to taste. Vigorously whisk in 6 tablespoons olive oil (you should have about ¾ cup dressing). Taste and adjust the seasoning with salt and black pepper if necessary. Set aside.

    – Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on high for 15 minutes. (If using gas, adjust burners to medium-hot and grill with the lid closed.)

    – In a medium bowl, toss the bell pepper planks with 1½ tablespoons olive oil and sprinkle with salt and black pepper. Brush the chicken breasts on both sides with 1½ tablespoons olive oil and sprinkle generously with black pepper. Clean and oil the grill grate with the neutral oil and grill the bell pepper planks, turning as necessary, and the chicken, undisturbed, until peppers are grill-marked and tender and chicken is grill-marked and cooked through (155 to 160 degrees on an instant-read thermometer), 8 to 10 minutes, turning the chicken once (do not overcook). Remove the peppers and chicken from the grill and set aside to rest.

    – (If using gas, adjust burners to medium and grill with the lid closed.) Brush the peach halves on both sides with the remaining olive oil and grill, cut side down, until grill-marked, 3 to 4 minutes. Turn and grill the second side for about 2 minutes; remove the peaches from the grill. When cool, remove the skin if desired. Cut the peppers, chicken, and peaches into slices. Whisk the dressing in the large bowl to re-blend, pour half of it into another container, and set aside. Add the salad greens, peppers, and parsley and scallion greens mixture to the bowl, toss to coat, and arrange in a bed on a large serving platter. Arrange the chicken and peaches on the greens, drizzle with the remaining dressing, and serve at once.

    Serves 4

    recipe source

    VN:F [1.9.22_1171]
    Rating: 3.2/10 (456 votes cast)
    VN:F [1.9.22_1171]
    Rating: 0 (from 182 votes)
    Remember that medium heat is best, and as an extra hedge against peaches overcooking and turning mushy, choose fruit that’s a day or two away from being perfectly ripe. Ingredients: Salt and ground black pepper 3 tablespoons sugar 4 boneless skinless chicken breast halves,... 
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  • RECIPE: Stuffed jalapeno cheddar burgers with Olive Oil

    This recipe is a delicious twist on a classic American food. And what’s better than biting into a burger stuffed with savory fillings?

    You’ll need:

    -28 oz lean turkey or beef (not extra lean)
    -2 tablespoons finely minced onion
    -salt & pepper to taste
    -4 tablespoons cream cheese
    -2 oz. shredded cheddar cheese
    -¼ teaspoon garlic powder
    -1 fresh jalapeno pepper, diced (seeds removed if you prefer less spice)
    -1 tablespoon olive oil
    -Rolls & Toppings as desired

    Directions:
    •Preheat grill to medium or oven to broil on high.
    •In a small bowl combine cream cheese, cheddar cheese, garlic powder and diced jalapeno.
    •Combine meat, salt & pepper and minced onion. Divide meat into 4 even pieces (7oz each). Take ¼ of the cream cheese mixture and flatten it into a pancake shape. Wrap beef or turkey around the cheese ensuring the cheese mixture is completely covered. Brush each burger with a little bit of olive oil.

    To Grill

    Grill burgers over medium heat for 6-7 minutes on each side or until completely cooked. (Turkey should reach an internal temperature of 165 degrees and beef should reach 160 degrees.)

    To Broil

    Place burgers on a foil covered pan approximately 6″ from the broiler. Broil 5-6 minutes on each side or until completely cooked. (Turkey should reach an internal temperature of 165 degrees and beef should reach 160 degrees.)

    Source: Spend With Pennies

    VN:F [1.9.22_1171]
    Rating: 3.1/10 (191 votes cast)
    VN:F [1.9.22_1171]
    Rating: -6 (from 66 votes)
    This recipe is a delicious twist on a classic American food. And what’s better than biting into a burger stuffed with savory fillings? You’ll need: -28 oz lean turkey or beef (not extra lean) -2 tablespoons finely minced onion -salt & pepper to taste -4 tablespoons... 
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  • Recipe: Swordfish Poached in Olive Oil with Broccoli Rabe Pesto

    I first had oil-poached fish in Napa Valley and loved the way this cooking method kept the fish so moist; you can’t really dry it out. You could prepare halibut or just about any other mild white fish this way. Be sure to use a mix of olive oil and vegetable oils to poach the fish; if you use 100 percent olive oil it will become too bitter. This is another really good-looking dish with plenty of pretty colors. (From Giada’s Kitchen )

    INGREDIENDS

    BROCCOLI RABE PESTO
    8 ounces of broccoli rabe (about ½ bunch); thick stems removed
    2 garlic cloves
    1 cup toasted walnuts
    1 tablespoon honey
    1 teaspoon salt
    ½ teaspoon freshly ground black pepper
    ½ cup extra-virgin olive oil
    ¼ cup freshly grated Parmesan cheese

    OLIVE OIL–POACHED SWORDFISH
    4 cups olive oil
    2 cups vegetable oil
    4 (6-ounce) skinless swordfish steaks, each 1-inch thick
    Salt and freshly ground pepper

    DIRECTIONS

    1. To make pesto, bring a medium pot of salted water to boil over high heat. Add the broccoli rabe and cook until tender, about 5 minutes. Transfer the cooked broccoli rabe to a large bowl of ice water and let cool, about 3 minutes. Shake off the excess water and transfer to a food processor. Add the garlic, walnuts, honey, salt, and pepper and process until very smooth. With the machine running, gradually pour in the extra-virgin olive oil. Transfer the pesto to a small bowl and stir in the Parmesan. Cover and set aside.

    2. To poach the fish, combine the olive oil and vegetable oil in a Dutch oven or large, deep saucepan big enough to hold the fish in a single layer. Using a deep-fry thermometer, heat the oil to 200°F over medium-low heat. Reduce the heat to low to sustain the 200°F temperature. Season the fish with salt and pepper. Gently place the fish in the oil, making sure it is submerged. Poach the fish until just cooked through, 6 to 7 minutes.

    3. Place about ½ cup of broccoli rabe pesto on each serving plate and gently smooth it out to make a bed for the fish. Using a slotted fish spatula, gently transfer the cooked fish from the poaching oil to the serving plate, placing the fish on top of the bed of pesto. Serve immediately.

    RECIPE SOURCE

    VN:F [1.9.22_1171]
    Rating: 3.2/10 (210 votes cast)
    VN:F [1.9.22_1171]
    Rating: -8 (from 76 votes)
    I first had oil-poached fish in Napa Valley and loved the way this cooking method kept the fish so moist; you can’t really dry it out. You could prepare halibut or just about any other mild white fish this way. Be sure to use a mix of olive oil and vegetable oils to poach the... 
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  • Rice-based packed lunch ideas with Olive Oil

    Fried rice can broadly be divided into two categories – embellished leftovers and a main event. For rice-based packed lunches, an office microwave is ideal. If your office is unadorned with such technological riches, refrigerate your lunch, but take it out a little while before you eat, so it has time to come to a more palatable temperature. Food safety is key, so as soon as you have cooked your rice dish at home, refrigerate it as quickly as possible.

    • Make a batch of simple, veggie paella the night before. Sweat some chopped onion, red and yellow pepper, and pierced cherry tomatoes in olive oil, then add paella rice along with a glug of sherry, a pinch of saffron soaked in warm water, turmeric, smoked paprika and hot veggie stock. Put a lid on and simmer until cooked. Pack along with a lemon wedge and some parsley.

    Kedgeree is delicious, but there is a time and a place for it. Fishy rice is best kept away from colleagues for the sake of your career prospects. Eggeree, however, is acceptable (probably): soak rinsed basmati rice in warm water for 30 minutes while you slowly fry a thinly sliced onion with a cinnamon stick and green cardamom seeds in lots of butter or ghee. Add the rice, followed by chilli powder and turmeric, then cover with chicken stock. Put a lid on and leave to simmer until the rice is cooked. Chill, then pack with a couple of chopped boiled eggs and parsley.

    Though a founder-member of the yellow/beige food group (see also jacket potatoes and pies), egg fried rice can easily be given a fresh twist with the addition of spring veg. For one portion, finely chop one garlic clove and three spring onions. Wash and dry a small bunch of watercress, ripping off leaves, and chopping thick stems into small bits. Slice half a bunch of asparagus into small, bitesize pieces. Add ½ tbsp olive oil to a wok or large pan on a medium-high heat. Add garlic and spring onion and fry for a minute, until just starting to colour, then add the watercress stalks and asparagus. Cook for another couple of minutes, stirring occasionally. When just about cooked and bright green, add the watercress leaves, one tbsp of tamari, ½ tsp grated ginger, and 70g cooked brown rice. Cook until heated all the way through, then crack in an egg and stir furiously, scrambling, until completely cooked.

    • For a super-speedy, fiery takeaway, go Korean and add 75g kimchi to your rice. Buy it from Asian supermarkets, online from websites such as souschef.co.uk, or make your own. Squeeze out as much juice from the kimchi as you can into a bowl, then roughly chop the cabbage. Add a glug of soy sauce and a teeny bit of chilli and sesame oil to the juice. Heat ½ tbsp vegetable oil to a wok or large pan on a medium-high heat. Add the kimchi and 1 grated carrot, then fry for 2 minutes, until the veg begins to colour. Add 70g cooked rice and continue to fry, stirring. When all is well mixed, add the juice mix. Fry until piping hot. Reheat at lunch time, or eat at room temperature, spooned into little gem leaves and topped with sliced cucumber and some shredded chicken.

    source

    VN:F [1.9.22_1171]
    Rating: 3.4/10 (181 votes cast)
    VN:F [1.9.22_1171]
    Rating: +8 (from 82 votes)
    Fried rice can broadly be divided into two categories – embellished leftovers and a main event. For rice-based packed lunches, an office microwave is ideal. If your office is unadorned with such technological riches, refrigerate your lunch, but take it out a little while before... 
    Read More →
  • Recipe: Pizza on the Grill with Caesar Salad and Olive Oil

    For the dough:
    1 cup warm water
    1 envelope active dry yeast
    Pinch of sugar
    2 teaspoons kosher salt
    2 tablespoons extra virgin olive oil
    2 1/2–3 cups all-purpose flour
    2 garlic cloves, minced
    1 tablespoon fresh basil, chopped

    For the Caesar dressing:
    2 large egg yolks
    1 tablespoon Dijon mustard
    2 garlic cloves, chopped
    3 anchovy fillets
    1/2 cup extra virgin olive oil
    Juice of 2 limes

    For the pizzas:
    1 large fresh tomato, seeded and chopped (about 1 cup)
    1/2 cup, plus 2 tablespoons, olive oil
    2 teaspoons freshly ground black pepper
    2 teaspoons sugar
    1 teaspoon garlic, minced
    1/4 cup tomato sauce
    1/4 cup sliced black olives
    1/4 cup roasted red peppers
    2 cups grated mozzarella cheese
    1/4 cup chopped fresh basil
    1 cup arugula
    1 cup shredded romaine lettuce

    To make the dough:
    1. Put the water in a bowl, stir in the yeast and sugar, and let sit until frothy, about 10 minutes.
    2. Add the salt, olive oil and 2 1/2 cups of flour, and mix until the dough pulls away from the sides of the bowl. Turn out onto a lightly floured surface. Knead until smooth, about 8 minutes, adding up to 1/2 cup more flour if the dough seems too wet. Put the dough into a well-oiled bowl and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Turn the dough out onto a work surface and knead in the garlic and basil. Put it back in the bowl, cover with a damp cloth and let rise until doubled, about 1 hour.

    To make the dressing:
    1. Put the egg yolks, mustard, chopped garlic and anchovies into a blender. Blend until smooth. With the motor running, pour in the oil in a slow, steady stream, then pour in the lime juice and blend until emulsified, about 1 minute. Scrape the dressing into a bowl, cover and refrigerate until you need it. It will keep for about 3 days.

    To make the pizzas:
    1. While the dough rises, preheat the oven to 250°F.

    2. Put the chopped tomato on a small rimmed baking sheet and toss with 2 tablespoons of olive oil, the black pepper and the sugar. Bake until the tomato pieces have dried, about 1 hour.

    3. Put the remaining 1/2 cup olive oil in a small bowl. Add the minced garlic and microwave for 30 seconds.

    4. Preheat a gas grill to high.

    5. Punch down the dough and divide in half. Shape each half into a ball and pat down on a lightly floured surface. Use your fingers to stretch the dough into 10-inch oblongs; it’s nice if you leave a slightly thicker rim.

    6. Turn half the grill down to medium. Brush 1 piece of dough with the garlic oil and place it, oiled side down, on the high-heat side of the grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, use two spatulas to turn the dough over onto the medium-heat side. Working quickly, brush the garlic oil over the crust and then brush with half of the tomato sauce. Scatter with half of the roasted chopped tomatoes, half of the black olives and half of the roasted red peppers. Sprinkle with 1 cup of the mozzarella and half of the basil. Close the lid and cook the pizza until the cheese melts. Remove the pizza from the grill and set it aside while you prepare the second pizza with the remaining ingredients.

    7. Toss the arugula, romaine and some of the Caesar dressing together. Cut the pizzas in half, pile the salad on top and serve right away.

    Serves 4.

    Recipe by Marcus Samuelsson. Source

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    Rating: 3.2/10 (79 votes cast)
    VN:F [1.9.22_1171]
    Rating: -2 (from 30 votes)
    For the dough: 1 cup warm water 1 envelope active dry yeast Pinch of sugar 2 teaspoons kosher salt 2 tablespoons extra virgin olive oil 2 1/2–3 cups all-purpose flour 2 garlic cloves, minced 1 tablespoon fresh basil, chopped For the Caesar dressing: 2 large egg yolks 1 tablespoon... 
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  • Indian recipe with Olive Oil: Milk fed lamb shepherd’s pie

    Meat and vegetables, topped with mashed potatoes, would be just fine for a leisurely weekend.

    Milk fed lamb shepherd’s pie

    Ingredients

    6 tbsp. extra virgin olive oil
    2 red onions, grated
    4 garlic cloves, grated
    2 carrots, peeled and finely diced
    1 stalk, celery, trimmed and finely diced
    100 gms shelled green peas
    2 tbsp refined flour
    1 kg minced lamb (baby lamb)
    1/2 cup tomato puree
    1-1/2 cup stock (lamb/chicken/vegetable)
    100 ml red wine
    2 sprigs of thyme, chopped
    1 sprig of rosemary, leaves stripped and finely chopped

    For mashed potato

    1.2 kg potatoes, peeled and cut
    200 gms butter
    Salt
    Freshly ground black pepper
    2 egg yolks
    2 tbsp parmesan cheese, grated
    Extra Virgin Olive oil
    Sea salt and freshly ground black pepper

    Method

    Heat 1 tbsp olive oil in a saucepan and sauté the onions, add garlic and carrots. Then add rosemary, celery, green peas, season and sauté over medium heat for 2-3 minutes. Mix refined flour with minced meat thoroughly. Heat the rest of the olive oil in a separate pan. Add the mince, chopped thyme and cook until brown.

    Prevent mince sticking to the bottom of the pan and stir the meat regularly to ensure there are no lumps of meat clinging together and it cooks evenly. Drain off extra fat oozed out of lamb while cooking. Now add the tomato puree and the cooked mince to the pan of sautéed carrots and peas, cook for another minute and add the red wine.

    Cook for about 10-12 minutes or till the wine is reduced to a little less than half of original quantity. Add the stock. Simmer over gentle heat for 20-25 minutes or until the meat is cooked and the mince mixture is thick. Spoon the mixture into an ovenproof serving dish.

    For mashed potatoes

    Boil potatoes in salted water till soft and cooked. Drain and let them be under a lid and allow them to dry in their own steam. Mash through a masher or sieve when still hot and add the butter and egg yolks, parmesan (reserve a spoonful) into the potatoes and mix well. Season well.

    Assembling the dish

    Smear or pipe the mashed potato over the meat in a decorative manner (of your choice), sprinkle with the remaining parmesan. Bake for 20 minutes or till the top is golden and crisp. Drizzle some olive oil on top and serve with a crusty bread and salad.

    Recipe by Sahil Sabhlok an Executive Chef at The Claridges, New Delhi. Source

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    Rating: 3.3/10 (74 votes cast)
    VN:F [1.9.22_1171]
    Rating: +3 (from 27 votes)
    Meat and vegetables, topped with mashed potatoes, would be just fine for a leisurely weekend. Milk fed lamb shepherd’s pie Ingredients 6 tbsp. extra virgin olive oil 2 red onions, grated 4 garlic cloves, grated 2 carrots, peeled and finely diced 1 stalk, celery, trimmed and... 
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  • Recipe: Grilled Tuna Panzanella with Olive Oil

    We all know we should eat more fish. We all know it’s good for us. What we don’t always know is a great way to make eating fish feel new and exciting. Because how many times can you get excited about baked fish?

    Personally, I set a goal to eat fish three times a week. And that’s good news for you, because that has forced me to come up with some inventive and delicious ways to eat this healthy, lean protein.

    Even full-flavored — and slightly fattier — fish like tuna is a great choice. One 4-ounce serving of fresh tuna has a whopping 28 grams of protein and about 1 gram of fat. Just 1 gram! But it sure doesn’t taste like that’s all it has. With its meaty texture and hearty taste, fresh tuna simply does not feel at all like diet food.

    I like to toss a gorgeous hunk of tuna on the grill. The flavor even can rival the satisfaction of a juicy steak (and I am a self-professed meat lover). And once it comes off the grill, I like to turn it into my version of an Italian panzanella (bread) salad. I toss the tuna with some grilled summer veggies and bread off the grill, then serve it on a colorful heirloom tomato salad.

    ———

    GRILLED TUNA PANZANELLA

    Start to Finish: 30 minutes

    Servings: 4

    4 medium heirloom tomatoes (preferably variety in colors)
    1 medium yellow summer squash, halved lengthwise
    1 medium zucchini, halved lengthwise
    1 bunch scallions, roots trimmed
    4 thick slices sourdough bread
    1 pound tuna steak, preferably sushi grade
    Kosher salt and ground black pepper
    3 tablespoons extra virgin olive oil
    1 large garlic clove
    3 tablespoons chopped fresh cilantro
    3 tablespoons chopped fresh basil
    1 tablespoon red wine vinegar
    Lime wedges, to serve

    DIRECTIONS
    Heat the grill to medium-high.

    Chop the tomatoes into about a 3/4-inch dice, then add to a large bowl.

    On a rimmed baking sheet, arrange the squash, zucchini, scallions, bread and tuna. Brush everything with the olive oil, then season with salt and pepper.

    Grill the ingredients in batches, returning them to the baking sheet as they finish. Grill the squash and zucchini for 3 to 4 minutes per side, or until there are grill marks but the vegetables are not cooked through. Grill the scallions for 2 to 3 minutes per side, or until they are wilted and slightly charred. Grill the tuna for 2 to 2 1/2 minutes per side; the center should be raw. Grill the bread for 1 to 2 minutes per side, or until crispy and golden.

    Allow all grilled ingredients to cool for 5 minutes. Rub the garlic clove vigorously on one side of each slice of toasted bread. Chop the scallions into 1/4-inch slices, then chop the squash and zucchini into 3/4-inch pieces. Break or cut the bread into roughly 1-inch pieces. Slice the tuna 1/4-inch thick, cutting across the grain.

    Add the scallions, bread, squash and zucchini to the bowl with the tomatoes, then add the cilantro, basil and vinegar. Toss lightly, then season with salt and pepper. Divide the salad between 4 bowls, then top each with a quarter of the tuna. Serve with a lime wedge.

    Nutrition information per serving: 690 calories; 180 calories from fat (26 percent of total calories); 20 g fat (3.5 g saturated; 0 g trans fats); 45 mg cholesterol; 1,140 mg sodium; 86 g carbohydrate; 7 g fiber; 14 g sugar; 45 g protein.

    Recipe source

    Recipe by Melissa d’Arabian – an expert on healthy eating on a budget. She is the author of the cookbook, “Supermarket Healthy.” http://www.melissadarabian.net

    VN:F [1.9.22_1171]
    Rating: 4.2/10 (82 votes cast)
    VN:F [1.9.22_1171]
    Rating: -1 (from 25 votes)
    We all know we should eat more fish. We all know it’s good for us. What we don’t always know is a great way to make eating fish feel new and exciting. Because how many times can you get excited about baked fish? Personally, I set a goal to eat fish three times a week.... 
    Read More →
  • Recipe: Creamy cannellini beans with sage & sausages with extra virgin olive oil

    Warm cannellini beans with plenty of olive oil, scented with garlic and sage, then puree just a few of the beans with bean broth before returning them to the pan, and you have what we call creamy beans. Delicious with sausages.

    INGREDIENDS
    If your creamy beans are a bit too thick, you can thin them down simply by adding a little more of the bean cooking water. Photograph: Helen Cathcart for the Guardian
    Serves 4
    8 sausages
    2 garlic cloves, peeled and squashed
    6 sage leaves
    5 tbsp extra virgin olive oil
    500g cooked cannellini beans
    Salt and black pepper

    DIRECTIONS
    1 Grill or pan-fry the sausages until browned and cooked. Meanwhile, in a large frying pan, warm the olive oil and gently fry the squashed garlic and sage leaves until fragrant. Add the cooked white beans to the pan and stir until they are warmed through and coated with olive oil.

    2 Transfer about a third of the beans from the pan into a bowl. Either mash by hand or use a stick blender to reduce the beans to a puree with a ladleful of bean cooking water, then return to the frying pan. Stir, adding a little more bean cooking water if necessary. Taste and adjust the seasoning accordingly.

    3 Divide the creamy beans between four plates and top each with slices of cooked sausage. Serve.

    Recipe source

    VN:F [1.9.22_1171]
    Rating: 3.5/10 (61 votes cast)
    VN:F [1.9.22_1171]
    Rating: +4 (from 28 votes)
    Warm cannellini beans with plenty of olive oil, scented with garlic and sage, then puree just a few of the beans with bean broth before returning them to the pan, and you have what we call creamy beans. Delicious with sausages. INGREDIENDS If your creamy beans are a bit too thick,... 
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  • Recipe: Cannellini bean, tuna, red onion and parsley salad with EVOO

    A great combination and favourite spring and summer lunch. You can also add fennel, celery, watercress or rocket.

    You can vary this salad by adding fennel, celery, watercress or rocket.

    Serves 4

    INGREDIENTS:
    1 small red onion, peeled and finely sliced
    400g cooked cannellini beans
    A tin of tuna, drained and flaked
    A small handful of parsley, chopped
    A handful of capers, drained
    A pinch of salt
    A splash of extra virgin olive oil
    2 or 3 hard-boiled eggs, quartered (optional)

    DIRECTIONS
    1 If you find the flavour of raw onion too strong, soak the slices in a bowl of cold water with 2 tbsp wine vinegar for 15 minutes beforehand.

    2 Put the beans, red onion, flaked tuna, chopped parsley, salt, pepper and extra virgin olive oil in a bowl, toss gently, taste and adjust seasoning .

    3 Top with quarters of hard-boiled egg, if you like.

    Recipe source

    VN:F [1.9.22_1171]
    Rating: 3.8/10 (62 votes cast)
    VN:F [1.9.22_1171]
    Rating: +9 (from 29 votes)
    A great combination and favourite spring and summer lunch. You can also add fennel, celery, watercress or rocket. You can vary this salad by adding fennel, celery, watercress or rocket. Serves 4 INGREDIENTS: 1 small red onion, peeled and finely sliced 400g cooked cannellini... 
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  • Recipe: A hearty warm poached chicken and lentil salad with olive herb salsa

    This humble poached chicken salad number makes most other chicken salad dishes look like a first draft, the soft gelatinous texture continuing far beyond what feels decadent. It makes you feel like the bird died for a reason, and if there is a more perfect way to eat a chicken I am yet to meet it and shake it by the tail feathers.

    Serves 4

    Ingredients
    1 litre (4 cups) chicken stock
    3 skinless chicken breasts (about 250gm each)
    175g green or brown lentils (whatever you have on hand will be fine)
    1-2 handfuls mixed lettuce
    1 carrot, peeled, shredded
    ½ cup goats feta, coarsely crumbled
    Extra Virgin Olive oil to serve
    Juice of ½ lemon
    Olive salsa
    ½ cup Greek kalamata olives, finely chopped
    ¼ cup flat leaf parsley, very finely chopped
    ¼ cup basil leaves, very finely chopped

    Method
    Bring stock to the simmer in a saucepan over medium heat. Add chicken, simmer over low heat for 3 minutes, then set aside to cool in stock (20-25 minutes).
    Remove the chicken, cover and set aside.
    Return the stock to the boil, add the lentils and cook until tender (20 – 25 minutes), drain, drizzle with olive oil and season generously. If you require more liquid during the cooking of the lentils, add additional chicken stock or water.
    For the salsa add the chopped olives and herbs in a bowl, tossing gently to combine.
    Layer the lentils, salad leaves, shredded carrot on serving plates. Slice the chicken thickly and place on top of the salad. Squeeze over the lemon juice and drizzle extra virgin olive oil to taste. You want the salad to have a light coating, make sure you don’t drown the salad. Top the chicken with 1-2 spoonfuls of olive salsa, season and serve immediately.

    Recipe source

    VN:F [1.9.22_1171]
    Rating: 4.3/10 (76 votes cast)
    VN:F [1.9.22_1171]
    Rating: +6 (from 24 votes)
    This humble poached chicken salad number makes most other chicken salad dishes look like a first draft, the soft gelatinous texture continuing far beyond what feels decadent. It makes you feel like the bird died for a reason, and if there is a more perfect way to eat a chicken... 
    Read More →
  • Recipe: Stuffed squash with bulgur wheat, feta and olive oil

    Look for smallish squash or pumpkins for this dish. Queen squash or Italian Delica pumpkins are perfect in shape and texture.

    Serves 4

    INGREDIENTS:

    100g bulgur wheat
    2 small squash or pumpkin, cut into thick wedges and seeded
    1 tsp honey
    1 tsp toasted caraway seeds
    Grated zest and juice ½ orange
    2 tbsp olive oil, plus extra to drizzle
    Juice ½ lemon
    2 garlic cloves, crushed
    ½ tsp crushed chillies
    Small bunch dill, chopped
    Handful flat-leaf parsley leaves, chopped
    4 spring onions, cut into rounds
    200g feta cheese, broken into chunks
    Plain yoghurt, to serve
    Paprika, to serve

    DIRECTIONS:

    Preheat the oven to 220C/425F/Gas7. Place the bulgur wheat in a large bowl. Pour in boiling water from the kettle, until it comes 1cm above the line of the bulgur wheat. Cover with cling film and set aside while the squash bakes.

    Place the squash on a baking tray cut-side up and season with salt. Drizzle with oil and bake for 20 minutes. Combine the honey, caraway seeds, orange zest and 1 tbsp of oil in a small bowl. Spoon over the squash and return to the oven for 10 to 15 minutes, or until the flesh is soft and golden.

    Make a dressing with the remaining 1 tbsp of olive oil, the orange juice, lemon juice, garlic and chilli. Season with salt and stir through the bulgur wheat. Fold through the herbs, spring onion and feta. Pile into the hollow squash and return to the oven for 5 to 10 minutes, to lightly toast the top. Serve with a dollop of yoghurt on the side and a little sprinkle of paprika and olive oil.

    Recipe source

    VN:F [1.9.22_1171]
    Rating: 4.3/10 (68 votes cast)
    VN:F [1.9.22_1171]
    Rating: +3 (from 23 votes)
    Look for smallish squash or pumpkins for this dish. Queen squash or Italian Delica pumpkins are perfect in shape and texture. Serves 4 INGREDIENTS: 100g bulgur wheat 2 small squash or pumpkin, cut into thick wedges and seeded 1 tsp honey 1 tsp toasted caraway seeds Grated zest... 
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  • Vegetarian recipes with Extra Virgin Olive Oil - you won’t miss

    From feta with spinach and blood orange to baked dal and sweet potato – you won’t miss your meat with these inspired dishes.

    The oven has been busy this week – baking spiced aubergines, trays of roast vegetables with eggs and a layered dish of dal and sweet potatoes. There have been frying pans of peppers and wheat on the hob, and sesame-coated cheese for bright citrus salads. It was only as we ladled out the last of the layers of baked dal onto our plates that I realised the kitchen hasn’t seen a joint of meat all week.

    Feta with spinach and blood orange

    Serves 2

    INGREDIENTS
    sesame seeds 3 tbsp
    runny honey 2 tbsp
    feta 250g
    blood oranges 3
    extra virgin olive oil 30ml
    white wine vinegar 1 tbsp
    spinach leaves 100g

    DIRECTIONS
    Toast the sesame seeds in a dry, shallow pan till golden then remove from the heat. Brush the honey on the surface of the feta then place the cheese flat side down in the sesame seeds and press gently. Turn the cheese over, brush the surface generously with honey then turn and pat down gently to cover with seeds.

    Place the sesame-covered cheese on a piece of tin foil then place in a baking dish. Bake for 10 minutes until the cheese has started to soften.

    While the cheese bakes, remove the peel from two of the oranges with a very sharp knife, then cut them into thickish slices, about six per fruit. Squeeze the remaining orange into a bowl, and add the olive oil, vinegar, a little salt and some black pepper, coarsely ground, and then the sliced oranges.

    Wash the spinach and dry in a salad spinner, then toss with the orange slices and their dressing. Divide the spinach and orange slices between two plates, then spoon over some of the orange and olive oil dressing. Cut the warm feta in half, and place one piece on each plate.

    VN:F [1.9.22_1171]
    Rating: 4.1/10 (39 votes cast)
    VN:F [1.9.22_1171]
    Rating: -1 (from 17 votes)
    From feta with spinach and blood orange to baked dal and sweet potato – you won’t miss your meat with these inspired dishes. The oven has been busy this week – baking spiced aubergines, trays of roast vegetables with eggs and a layered dish of dal and sweet potatoes. There... 
    Read More →