Pinterest is an online pinboard.
Organize and share things you love.
Banana Bread with honey and applesauce instead of oil and sugar
1. Preheat oven to 190C/375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter the paper.
Jerusalem artichoke soufflé Yotam Ottolenghi's Jerusalem artichoke and goat's cheese soufflé: Tastes as good as it sounds. Photograph: Colin Campbell for the Guardian Slightly sweet and vaguely mushroomy, Jerusalem artichoke is here combined with goat's cheese, egg and lemon in a very elegant dish. Make it in ramekins or shallow, ovenproof soup bowls. Serves four to six. Grated zest and juice of ½ lemon 300g Jerusalem artichokes 30g walnuts 60g unsalted butter 25g plain flour 250ml milk 3 small free-range eggs, separated ¼ tsp chilli flakes ½ tbsp chopped thyme 120g hard goat's cheese, grated ¼ tsp salt Heat the oven to 200C/400F/gas mark 6. Put a baking sheet on the top shelf; this will help the soufflés rise. Pour the lemon juice into a pan and add enough water to half-fill the pan. Peel the artichokes and immediately drop them in the water, so they don't discolour. Once they're all peeled, bring to a boil and simmer for 40 minutes, until soft. Drain and transfer to a small food processor bowl. Work to a purée, adding a little water, if needed, to bring it together. You will need exactly 130g of purée. Put the ramekins in the fridge to chill. Blitz the nuts until powdery. Melt half the butter, and brush inside the ramekins. Spoon walnut powder into each ramekin and turn the dishes so it coats the base and sides. Tip out any excess powder. Over a moderate heat, melt the remaining butter in a medium pan. Stir in the flour, cook for a minute, then gradually add the milk, stirring, until the sauce is thick and bubbles appear on its surface. In a large bowl, mix the 130g Jerusalem artichoke purée, the egg yolks, chilli, thyme, cheese, lemon zest and salt. Add the sauce and stir until smooth. Set aside to cool down. Put the egg whites in a large, clean, stainless-steel or glass bowl, and whisk until stiff but not dry. Add a little of the egg white mix to the artichoke base and stir to loosen, then fold in the remaining egg whites with a large, stainless-steel spoon, taking care to retain as much air as possible. Fill up each ramekin with the soufflé mix so it comes up 1.5cm short of the top. Place on the heated baking sheet, and bake for 12-18 minutes, until golden brown and risen well. Serve at once.
quinoa salad with avocado, lime, and cilantro? yes.
1 repin
Spinach, aubergine and chickpea curry This delicious vegetarian curry is packed full of flavour and is ready in less than 30 minutes. Ingredients * 1kg/2¼lb fresh spinach * 4 tbsp olive oil * 2 medium red onions, chopped * 200g/7oz tinned chickpeas, drained and rinsed * 2 garlic cloves, finely chopped * 2 fresh hot green chillies, halved and thinly sliced, seeds included * 1 tbsp coriander seeds, ground * 1 tbsp cumin seeds * 1 large aubergine, approx. 400g/14oz,cut into 2cm (3/4in) dice * 400g/14oz tinned chopped tomatoes * salt Preparation method 1. Cook the spinach in boiling water for two minutes, then cool it under cold running water and squeeze gently to remove most of the liquid. Place in a food processor and chop the spinach to a coarse purée. 2. Heat half the olive oil in a large pan and cook the onion, chickpeas, garlic, chilli and spices for five minutes over a medium heat. 3. Add the remaining olive oil and the aubergine. Cook for ten minutes, stirring often, until the aubergine is coloured. 4. Add the tomatoes and a pinch of salt, then cover the pan, lower the heat and simmer for 15 minutes until the aubergine is soft. Stir in the spinach purée and serve.
2 likes 11 repins
Artichokes alla Romana Ingredients * 8 small globe artichokes, outer leaves peeled, stems trimmed * 2 lemons, juice only * 1 tsp fennel seeds * 1 tsp coriander seeds * 4 carrots, peeled, chopped * 1 onion, peeled, finely sliced * 4 garlic cloves, peeled, finely sliced * 2 celery sticks, trimmed, stringy parts peeled away, sliced * 3 bay leaves * 6 black peppercorns, left whole * 300ml/10½fl oz white wine * 1 tsp caster sugar * sea salt flakes * 100ml/3½fl oz water * dash extra virgin olive oil * handful chopped fresh parsley leaves Preparation method 1. Cut the peeled, trimmed artichokes in half lengthways and scoop out the hairy 'chokes' using a teaspoon. Rub the artichoke halves all over with the lemon juice to prevent them from discolouring. Set aside. Technique: Preparing artichoke hearts Preparing artichoke heartsWatch technique5:28 mins 2. Heat a heavy-based, lidded ovenproof casserole over a medium heat. When the casserole is hot, add the fennel and coriander seeds and dry fry for 30 seconds to one minute, or until the seeds begin to pop. (CAUTION: Keep the pan away from the eyes and face as popping seeds can be dangerous.) 3. Add the carrots, onion, garlic, celery, bay leaves, peppercorns, wine and sugar and season, to taste, with salt. Stir well to combine. 4. Place the artichoke halves into the casserole, then pour over the water. Bring the mixture to a gentle simmer, then cover the casserole with a lid and cook for 25-30 minutes, or until the vegetables are tender. 5. When the vegetables are tender, remove the casserole from the heat and set aside, uncovered, until cooled slightly. 6. When the casserole contents have cooled slightly, drizzle over the olive oil, then sprinkle over the parsley. Serve the artichokes alla Romana with steamed fish or barbecued meat.
1 like
Pimms lollies Veg in season Pimms lollies Serve these naughty Pimms lollies instead of dessert at a summer barbecue. Equipment: for this recipe you will need wooden lolly sticks and lolly moulds. Ingredients * 300ml/½ pint Pimms, or similar 'fruit cup' * 850ml/1½ pints lemonade * handful fresh strawberries, hulled, halved * few sprigs fresh mint, leaves only * 1 orange, zest only Preparation method 1. Mix the Pimms and lemonade together in a large jug. 2. Place a couple of strawberry halves, a few mint leaves and a little orange zest into each lolly mould. 3. Pour the Pimm mixture into each ice lolly mould until three-quarters full. Insert the lolly stick and lid and freeze for 2-3 hours, or until frozen solid. 4. Alternatively, you can use large shot glasses as moulds: place the strawberry, mint and orange zest into the glass and fill with the Pimms mixture. Freeze for one hour, or until the lollies are partially frozen, then insert the lolly sticks and continue to freeze until completely frozen. 5. To remove the lollies, dip the moulds briefly in hot water and carefully remove the lollies.
4 likes 9 repins
Chocolate banana cake Adding chocolate to a classic banana bread recipe will make it a firm family favourite. Ingredients * 250g/9oz plain flour * 25g/1oz cocoa powder * 1 tsp baking powder * ¼ tsp bicarbonate of soda * pinch salt * 200g/7oz golden caster sugar * 2 very ripe bananas, peeled, mashed * 2 free-range eggs, beaten * 125g/4½ butter, melted * 100g/3½oz good-quality white chocolate, chopped * 50g/2oz toasted chopped hazelnuts Preparation method 1. Preheat the oven to 180C/350F/Gas 4. Grease and line a loaf tin. 2. Sift the plain flour, cocoa powder, baking powder, bicarbonate of soda, salt and sugar into a large bowl and mix until well combined. 3. Mash the bananas in a separate bowl, stir in the eggs and melted butter. 4. Fold the banana mixture into the flour mixture until just combined. Fold in the chocolate and nuts and spoon the mixture into the loaf tin. 5. Bake for 50-60 minutes, or until the cake is risen and a skewer inserted in the centre comes out clean. Remove the cake from the oven, cool on a wire rack for 10 minutes, then remove the cake from the tin. Serve in slices.
3 likes 2 repins
Moroccan chickpea soup Moroccan chickpea soup Try something different for vegetarians with Moroccan chickpea soup Recipe uploaded by member_thumb Good Food 5 stars 95 ratings 5 Recipe by Good Food Subscribe to Good Food magazine - 3 issues for £3 Tested Leave a comment or rate this recipe Difficulty and servings Easy Serves 4 Preparation and cooking times Preparation time Prep 5 mins Cook time Cook 20 mins Ready in 20-25 mins Vegetarian Freezable Vegetarian, Super healthy Method 1. Heat the oil in a large saucepan, then fry the onion and celery gently for 10 mins until softened, stirring frequently. Tip in the cumin and fry for another min. 2. Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for 8 mins. Throw in broad beans and lemon juice good grind of black pepper. Simmer for 8 mins. Throw in broad beans and lemon juice, cook for a further 2 mins. Season to taste, then top with a 1. sprinkling of lemon zest and chopped herbs. Serve with flatbread. Try 1. sprinkling of lemon zest and chopped herbs. Serve with flatbread. Try Spicing it up * 1 tbsp olive oil * 1 medium onion , chopped * 2 celery sticks, chopped * 2 tsp ground cumin * 600ml hot vegetable stock * 400g can chopped plum tomatoes with garlic * 400g can chickpeas , rinsed and drained * 100g frozen broad beans * zest and juice ½ lemon * large handful coriander or parsley and flatbread, to serve
1 like 1 repin
Fetching pins…
£3.00
Grace Duignan-Pearson YUM
Danielle Greeley Pics of food needs to stop popping up on here because I am freaking starving!!!!!