Ingredients
olive oil for greasing
6 courgettes, sliced
4 eggs, separated
175g/6oz Parmesan cheese, freshly grated
pinch of freshly grated nutmeg
salt
• Preheat the oven to 180°C/ 350°F/Gas mark 4. Grease a baking dish with oil.
• Blanch the courgettes in boiling water for 2 minutes. Cool slightly.
• Put the egg yolks, Parmesan and nutmeg in a bowl. Add the courgettes, and mix through.
• Beat the egg whites until stiff. Fold into the courgette mixture.
• Fill the baking dish with the mixture and bake for 25 minutes until the flan is golden on top. Remove from the oven, and serve piping hot.
• serves 6
February 08, 2009
February 07, 2009
Anchovy Tart
Ingredients
butter for greasing
350g/12oz shortcrust pastry
300g/11oz onions, chopped
90ml/31⁄2fl oz olive oil
10 anchovy fillets in oil, drained
7 black olives, pitted and halved
1 teaspoon dried fennel
freshly ground black pepper
• Preheat the oven to 200°C/400°F/Gas mark 6. Grease a baking sheet with butter.
• Roll out the dough to a 20cm/8in square, 5mm/1/2in thick. Place on the baking sheet and roll the edges to make a rim. Prick the dough all over.
• Fry the onion in 75ml/3fl oz olive oil until golden and spread over the dough.
• Soak the anchovies in water for a few minutes, then rinse and dry them on kitchen paper.
• Arrange the anchovies over the onion in a diamond shape. Decorate each diamond with the halved olives and sprinkle with freshly ground pepper, the fennel and the remainder of the olive oil.
• Bake in the oven for 30 minutes. Serve immediately with a tomato salad.
• serves 6
butter for greasing
350g/12oz shortcrust pastry
300g/11oz onions, chopped
90ml/31⁄2fl oz olive oil
10 anchovy fillets in oil, drained
7 black olives, pitted and halved
1 teaspoon dried fennel
freshly ground black pepper
• Preheat the oven to 200°C/400°F/Gas mark 6. Grease a baking sheet with butter.
• Roll out the dough to a 20cm/8in square, 5mm/1/2in thick. Place on the baking sheet and roll the edges to make a rim. Prick the dough all over.
• Fry the onion in 75ml/3fl oz olive oil until golden and spread over the dough.
• Soak the anchovies in water for a few minutes, then rinse and dry them on kitchen paper.
• Arrange the anchovies over the onion in a diamond shape. Decorate each diamond with the halved olives and sprinkle with freshly ground pepper, the fennel and the remainder of the olive oil.
• Bake in the oven for 30 minutes. Serve immediately with a tomato salad.
• serves 6
February 06, 2009
Bean Croquettes
Ingredients
600g/11⁄4lb canned cooked red kidney beans, drained
4 tablespoons butter
1 teaspoon vinegar
1⁄4 teaspoon dried ground bay leaf
1 egg
12 tablespoons dried breadcrumbs
vegetable oil for deep-frying
salt and freshly ground black pepper
• Blend the beans in a food processor until they form a smooth paste. Add the butter, vinegar and bay leaf. Season with salt and pepper. Blend for 2 minutes. Separate the mixture into 12 portions shaped like fingers.
• Beat the egg with some water, and put in a shallow dish. Put the breadcrumbs in another shallow dish.
• Coat the fingers, or croquettes, first with the egg, then with the breadcrumbs. Repeat the egg and breadcrumbs process to ensure that the croquettes are well coated. Chill for 1 hour.
• Heat enough oil for deep-frying in a heavy frying pan over a mediumhigh heat. When the oil is hot enough, deep-fry the croquettes until golden brown. Remove from the pan using a spatula or slotted spoon, and drain on kitchen paper. Serve hot.
• Serves 6
600g/11⁄4lb canned cooked red kidney beans, drained
4 tablespoons butter
1 teaspoon vinegar
1⁄4 teaspoon dried ground bay leaf
1 egg
12 tablespoons dried breadcrumbs
vegetable oil for deep-frying
salt and freshly ground black pepper
• Blend the beans in a food processor until they form a smooth paste. Add the butter, vinegar and bay leaf. Season with salt and pepper. Blend for 2 minutes. Separate the mixture into 12 portions shaped like fingers.
• Beat the egg with some water, and put in a shallow dish. Put the breadcrumbs in another shallow dish.
• Coat the fingers, or croquettes, first with the egg, then with the breadcrumbs. Repeat the egg and breadcrumbs process to ensure that the croquettes are well coated. Chill for 1 hour.
• Heat enough oil for deep-frying in a heavy frying pan over a mediumhigh heat. When the oil is hot enough, deep-fry the croquettes until golden brown. Remove from the pan using a spatula or slotted spoon, and drain on kitchen paper. Serve hot.
• Serves 6
February 05, 2009
Rice Salad
Ingredients
300g/11oz long-grain rice
75g/3oz frozen peas
3 spring onions, sliced
1 green pepper, finely diced
1 red pepper, finely diced
275g/10oz canned sweetcorn kernels, drained
15g/1⁄2 oz fresh mint, chopped
For the dressing
125ml/4fl oz extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 garlic clove, crushed
1 teaspoon granulated sugar
salt and freshly ground
black pepper
• Bring a large heavy pan of water to the boil, and stir in the rice. Return to the boil and cook for 12–15 minutes until tender. Drain and cool.
• Cook the peas in a small pan of boiling water for about 2 minutes. Rinse under cold water. Drain well.
• To make the dressing, whisk together the oil, juice, garlic and sugar in a small jug, then season with salt and pepper.
• Combine the rice, peas, spring onions, peppers, sweetcorn and mint in a large bowl.
• Pour over the dressing and mix well. Cover the salad with cling film, and refrigerate for 1 hour before serving.
• Serves 6-8
300g/11oz long-grain rice
75g/3oz frozen peas
3 spring onions, sliced
1 green pepper, finely diced
1 red pepper, finely diced
275g/10oz canned sweetcorn kernels, drained
15g/1⁄2 oz fresh mint, chopped
For the dressing
125ml/4fl oz extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 garlic clove, crushed
1 teaspoon granulated sugar
salt and freshly ground
black pepper
• Bring a large heavy pan of water to the boil, and stir in the rice. Return to the boil and cook for 12–15 minutes until tender. Drain and cool.
• Cook the peas in a small pan of boiling water for about 2 minutes. Rinse under cold water. Drain well.
• To make the dressing, whisk together the oil, juice, garlic and sugar in a small jug, then season with salt and pepper.
• Combine the rice, peas, spring onions, peppers, sweetcorn and mint in a large bowl.
• Pour over the dressing and mix well. Cover the salad with cling film, and refrigerate for 1 hour before serving.
• Serves 6-8
Subscribe to:
Posts (Atom)
