SMALL SIEVE RECIPES

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WOOD-FIRED PIZZA | JAMIE OLIVER



Wood-fired pizza | Jamie Oliver image

Homemade pizza dough makes all the difference – topped with sausage meatballs, broccoli and fennel, this is epic!

Total Time 1 hours 30 minutes

Yield 6-8

Number Of Ingredients 17

1 kg strong white bread flour (or 800g strong bread flour mixed with 200g semolina flour)
1 level teaspoon fine sea salt
2 x 7g sachets of dried yeast
1 tablespoon golden caster sugar
4 tablespoons extra-virgin olive oil
4 cloves of garlic
olive oil
1 bunch of fresh basil
3 x 400g tins of whole plum tomatoes
sea salt
freshly ground black pepper
1 small head of broccoli
4 quality anchovy fillets
1 fresh red chilli
2–3 Italian-style sausages
150 g Taleggio cheese
1 tablespoon fennel seeds

Steps:

    1. For the tomato sauce, peel and finely slice the garlic, then fry in a good amount of olive oil until lightly coloured. Pick and tear the basil leaves, then add to the pan with the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can. Season to taste.
    2. As soon as it comes to the boil, remove the pan from the heat. Strain the sauce through a coarse sieve into a bowl, using the spoon to push any larger bits of tomato through. Discard the basil and garlic left in the sieve, but scrape any tomatoey goodness off the back of the sieve into the bowl. Pour the sauce back into the pan, bring to the boil, then lower the heat and simmer for 5 minutes. Cook until it’s the perfect consistency for spreading on your pizza bases.
    3. For the pizza dough, sieve the flour and salt onto a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into 650ml lukewarm water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. When it all starts to come together, work the rest of the flour in with your clean hands. Knead until you have a smooth, springy dough. Place the ball of dough in a large flour-dusted bowl and cover with a damp cloth and place in a warm room for an hour until the dough has doubled in size.
    4. Remove the dough to a flour-dusted surface and knead it around a bit to push the air out. You can use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into 6 to 8 balls.
    5. Timing-wise, it’s a good idea to roll the pizza bases out about 15 to 20 minutes before you want to cook them. Stack the pizza bases, with a square of oiled tin foil between each one, cover them with clingfilm, and pop them into the fridge. Now’s the time to get your wood-fired oven, or conventional oven, heated up to full whack. Place a couple of heavy baking trays in the oven to heat up, too.
    6. Meanwhile, click off the broccoli florets and roughly chop (using the stalk, too). Blanch in boiled salted water for 1 to 2 minutes, then drain. Tear the anchovies into small pieces, then deseed and finely chop the chilli. Squeeze the sausage meat out of their skins, then roll into small, rough meatballs.
    7. When you’re ready to assemble your pizzas, remove a tray from the oven, put a pizza base on it and assemble it quickly – smear tomato sauce on the base and dot with broccoli, torn up anchovy fillets and sausage meatballs. Tear over the Taleggio cheese and sprinkle with chilli. Crush and scatter over the fennel seeds. Place in the oven immediately while you prepare the remaining pizzas. If you’re using a wood-fired oven the pizzas should cook, one by one, in about 3 to 4 minutes – you want them to be puffed up, crispy and delicious. In a regular oven, they’ll take 8 to 10 minutes. Serve hot.

Nutrition Facts : Calories 840 calories, FatContent 22 g fat, SaturatedFatContent 7.1 g saturated fat, ProteinContent 33.5 g protein, CarbohydrateContent 136.5 g carbohydrate, SugarContent 11.6 g sugar, SodiumContent 2.2 g salt, FiberContent 0 g fibre

DUNDEE CAKE RECIPE | BBC GOOD FOOD



Dundee cake recipe | BBC Good Food image

A famous traditional Scottish fruitcake with cherries, sultanas and almonds, and a sweet glaze

Provided by Good Food team

Categories     Afternoon tea, Dessert

Total Time 2 hours 20 minutes

Prep Time 35 minutes

Cook Time 1 hours 45 minutes

Yield 16

Number Of Ingredients 14

100g blanched almonds
180g unsalted butter, at room temperature
180g light muscovado sugar
zest 1 large orange
3 tbsp apricot jam or marmalade
225g plain flour
1 tsp baking powder
3 large eggs, beaten
100g ground almonds
2 tbsp milk
500g mixed dried fruit
100g whole glacé cherry
1 tbsp milk
2 tsp caster sugar

Steps:

  • Put the almonds into a small bowl and pour over boiling water to just cover. Leave for 5 mins then drain in a sieve and leave to dry.
  • Preheat the oven to 180C/160 C fan/Gas Mark 4. Line a deep loose-based 20cm cake tin with baking parchment.
  • Put the butter in a large bowl and beat well until soft. Add the sugar and beat until light and fluffy. Stir in the orange zest and apricot jam.
  • Sieve together the flour and baking powder. Add the eggs to the creamed butter and sugar, a little at a time, beating well between each addition. If the mixture starts to curdle, stir in a little flour.
  • Add the remaining flour and ground almonds and mix well. Mix in the milk and then add the dried fruit and cherries and mix gently together.
  • Spoon the mixture into the prepared tin and spread level using the back of a spoon. Arrange the whole almonds close together in neat circles on the top of the cake. Bake in the oven for 45 mins.
  • Lower the oven temperature to 160C/140 C fan/Gas Mark 3 and cook for a further 60–80 minutes. Check the cake after 50 minutes by inserting a wooden or metal skewer into the cake. When it’s done it should have just a few crumbs attached. Check every 10 minutes - it’s important not to overcook this cake so the centre will be a little soft.
  • When cooked, remove the cake briefly from the oven, put the milk and sugar into a small pan and heat gently until the sugar has dissolved. Brush over the top of the cake and return the cake to the oven for 2-3 mins. Remove and allow the cake to cool in the tin. When quite cold remove from the tin and wrap in foil and keep for at least 2 days before cutting.

Nutrition Facts : Calories 373 calories, FatContent 17.2 grams fat, SaturatedFatContent 6.7 grams saturated fat, CarbohydrateContent 48.4 grams carbohydrates, SugarContent 38.6 grams sugar, FiberContent 2.2 grams fiber, ProteinContent 6.3 grams protein, SodiumContent 0.2 milligram of sodium

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FISH STOCK RECIPE | BBC GOOD FOOD
A fantastic stock to add depth of flavour to your favourite fish dishes. This basic recipe takes just half an hour to make and only a handful of ingredients
From bbcgoodfood.com
Total Time 35 minutes
Calories 28 calories per serving
  • Melt the butter in a large saucepan, add the onion and cook for 3 mins. Tip in the fish heads and bones and cook, stirring occasionally for a further 4 mins. Pour in the wine and 1 litre of cold water. Drop in the herbs and a pinch of salt. Bring to the boil, reduce the heat to a simmer, then cook for 20 mins, skimming when needed. Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for three months in the freezer.
See details


CLASSIC SHEPHERD'S PIE RECIPE | JAMIE OLIVER RECIPES
With crispy potato all the way round and gorgeous tender meat in the middle, this is incredible.
From jamieoliver.com
Total Time 6 hours 30 minutes
Cuisine british
Calories 508 calories per serving
    1. Preheat the oven to 170°C/325°F/gas 3.
    2. In a snug-fitting high-sided roasting tray, rub the lamb all over with a little oil and a good pinch of sea salt and black pepper. Add a splash of water to the tray, then roast for 4 hours, or until the meat is tender and will fall away from the bone.
    3. Remove from the oven and leave to cool in the tray, then lift the lamb out onto a board, take all the meat and crispy skin off the bone and roughly chop it, reserving the bones.
    4. Skim away any fat from the tray and pop it into a clean jam jar. Add a splash of boiling water to the tray and stir around to pick up all the lovely sticky bits from the bottom. Keep it all to one side.
    5. For the filling, peel and roughly dice the onions, carrots, celery and swede, then put them into your biggest pan on a medium-high heat with 2 tablespoons of reserved lamb fat. Strip in the rosemary leaves, then fry the veg for 20 minutes, or until lightly caramelised, stirring regularly.
    6. Stir in the flour, lamb, bones and tray juices, then pour in 1.5 litres of water. Bring to the boil, then put the lid on and reduce to a gentle simmer for 40 minutes, or until you’ve got a loose, stew-like consistency, stirring occasionally.
    7. To guarantee intense gravy and a tender but dense filling, remove and discard the bones, then place a large coarse sieve over a pan and, in batches, spoon the lamb stew into the sieve. Let the gravy drip through, and after a couple of minutes, when you get a dense pile of meat and veg in the sieve, transfer that to a bowl, leaving the gravy in the pan.
    8. Separately freeze half the cool meat and gravy for another day.
    9. For the topping, sides and bottom, peel and roughly chop the potatoes and cook in boiling salted water for 12 to 15 minutes, or until tender. Drain and leave to steam dry, then add the butter, grate in half the cheese, season to perfection with salt and pepper, mash well and cool completely.
    10. Preheat the oven to 200°C/400°F/gas 6.
    11. Use a little reserved lamb fat to grease the inside of a large pie dish (25cm x 30cm), then pick and tear over the rosemary leaves and sprinkle with half the breadcrumbs – they’ll stick to the fat and add an incredible crunch.
    12. A handful at a time, press the cooled mash into the dish, covering the bottom and sides with a 1cm-thick layer. Spoon in the filling and a couple of spoonfuls of gravy, smooth out, then top with the remaining mash, pat it flat, scuff it up with a fork and pinch it at the edges.
    13. Grate over the rest of the cheese, scatter with the remaining breadcrumbs and drizzle lightly with oil. Importantly, bake on the bottom of the oven for 1 hour 10 minutes, or until crisp and golden.
    14. Warm your gravy through (reducing if desired), then serve the pie with loads of seasonal greens or peas and lots of condiments.
See details


WOOD-FIRED PIZZA | JAMIE OLIVER
Homemade pizza dough makes all the difference – topped with sausage meatballs, broccoli and fennel, this is epic!
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine italian
Calories 840 calories per serving
    1. For the tomato sauce, peel and finely slice the garlic, then fry in a good amount of olive oil until lightly coloured. Pick and tear the basil leaves, then add to the pan with the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can. Season to taste.
    2. As soon as it comes to the boil, remove the pan from the heat. Strain the sauce through a coarse sieve into a bowl, using the spoon to push any larger bits of tomato through. Discard the basil and garlic left in the sieve, but scrape any tomatoey goodness off the back of the sieve into the bowl. Pour the sauce back into the pan, bring to the boil, then lower the heat and simmer for 5 minutes. Cook until it’s the perfect consistency for spreading on your pizza bases.
    3. For the pizza dough, sieve the flour and salt onto a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into 650ml lukewarm water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. When it all starts to come together, work the rest of the flour in with your clean hands. Knead until you have a smooth, springy dough. Place the ball of dough in a large flour-dusted bowl and cover with a damp cloth and place in a warm room for an hour until the dough has doubled in size.
    4. Remove the dough to a flour-dusted surface and knead it around a bit to push the air out. You can use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into 6 to 8 balls.
    5. Timing-wise, it’s a good idea to roll the pizza bases out about 15 to 20 minutes before you want to cook them. Stack the pizza bases, with a square of oiled tin foil between each one, cover them with clingfilm, and pop them into the fridge. Now’s the time to get your wood-fired oven, or conventional oven, heated up to full whack. Place a couple of heavy baking trays in the oven to heat up, too.
    6. Meanwhile, click off the broccoli florets and roughly chop (using the stalk, too). Blanch in boiled salted water for 1 to 2 minutes, then drain. Tear the anchovies into small pieces, then deseed and finely chop the chilli. Squeeze the sausage meat out of their skins, then roll into small, rough meatballs.
    7. When you’re ready to assemble your pizzas, remove a tray from the oven, put a pizza base on it and assemble it quickly – smear tomato sauce on the base and dot with broccoli, torn up anchovy fillets and sausage meatballs. Tear over the Taleggio cheese and sprinkle with chilli. Crush and scatter over the fennel seeds. Place in the oven immediately while you prepare the remaining pizzas. If you’re using a wood-fired oven the pizzas should cook, one by one, in about 3 to 4 minutes – you want them to be puffed up, crispy and delicious. In a regular oven, they’ll take 8 to 10 minutes. Serve hot.
See details


DUNDEE CAKE RECIPE | BBC GOOD FOOD
A famous traditional Scottish fruitcake with cherries, sultanas and almonds, and a sweet glaze
From bbcgoodfood.com
Total Time 2 hours 20 minutes
Category Afternoon tea, Dessert
Cuisine Scottish
Calories 373 calories per serving
  • When cooked, remove the cake briefly from the oven, put the milk and sugar into a small pan and heat gently until the sugar has dissolved. Brush over the top of the cake and return the cake to the oven for 2-3 mins. Remove and allow the cake to cool in the tin. When quite cold remove from the tin and wrap in foil and keep for at least 2 days before cutting.
See details


FISH STOCK RECIPE | BBC GOOD FOOD
A fantastic stock to add depth of flavour to your favourite fish dishes. This basic recipe takes just half an hour to make and only a handful of ingredients
From bbcgoodfood.com
Total Time 35 minutes
Calories 28 calories per serving
  • Melt the butter in a large saucepan, add the onion and cook for 3 mins. Tip in the fish heads and bones and cook, stirring occasionally for a further 4 mins. Pour in the wine and 1 litre of cold water. Drop in the herbs and a pinch of salt. Bring to the boil, reduce the heat to a simmer, then cook for 20 mins, skimming when needed. Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for three months in the freezer.
See details


CLASSIC SHEPHERD'S PIE RECIPE | JAMIE OLIVER RECIPES
With crispy potato all the way round and gorgeous tender meat in the middle, this is incredible.
From jamieoliver.com
Total Time 6 hours 30 minutes
Cuisine british
Calories 508 calories per serving
    1. Preheat the oven to 170°C/325°F/gas 3.
    2. In a snug-fitting high-sided roasting tray, rub the lamb all over with a little oil and a good pinch of sea salt and black pepper. Add a splash of water to the tray, then roast for 4 hours, or until the meat is tender and will fall away from the bone.
    3. Remove from the oven and leave to cool in the tray, then lift the lamb out onto a board, take all the meat and crispy skin off the bone and roughly chop it, reserving the bones.
    4. Skim away any fat from the tray and pop it into a clean jam jar. Add a splash of boiling water to the tray and stir around to pick up all the lovely sticky bits from the bottom. Keep it all to one side.
    5. For the filling, peel and roughly dice the onions, carrots, celery and swede, then put them into your biggest pan on a medium-high heat with 2 tablespoons of reserved lamb fat. Strip in the rosemary leaves, then fry the veg for 20 minutes, or until lightly caramelised, stirring regularly.
    6. Stir in the flour, lamb, bones and tray juices, then pour in 1.5 litres of water. Bring to the boil, then put the lid on and reduce to a gentle simmer for 40 minutes, or until you’ve got a loose, stew-like consistency, stirring occasionally.
    7. To guarantee intense gravy and a tender but dense filling, remove and discard the bones, then place a large coarse sieve over a pan and, in batches, spoon the lamb stew into the sieve. Let the gravy drip through, and after a couple of minutes, when you get a dense pile of meat and veg in the sieve, transfer that to a bowl, leaving the gravy in the pan.
    8. Separately freeze half the cool meat and gravy for another day.
    9. For the topping, sides and bottom, peel and roughly chop the potatoes and cook in boiling salted water for 12 to 15 minutes, or until tender. Drain and leave to steam dry, then add the butter, grate in half the cheese, season to perfection with salt and pepper, mash well and cool completely.
    10. Preheat the oven to 200°C/400°F/gas 6.
    11. Use a little reserved lamb fat to grease the inside of a large pie dish (25cm x 30cm), then pick and tear over the rosemary leaves and sprinkle with half the breadcrumbs – they’ll stick to the fat and add an incredible crunch.
    12. A handful at a time, press the cooled mash into the dish, covering the bottom and sides with a 1cm-thick layer. Spoon in the filling and a couple of spoonfuls of gravy, smooth out, then top with the remaining mash, pat it flat, scuff it up with a fork and pinch it at the edges.
    13. Grate over the rest of the cheese, scatter with the remaining breadcrumbs and drizzle lightly with oil. Importantly, bake on the bottom of the oven for 1 hour 10 minutes, or until crisp and golden.
    14. Warm your gravy through (reducing if desired), then serve the pie with loads of seasonal greens or peas and lots of condiments.
See details


WOOD-FIRED PIZZA | JAMIE OLIVER
Homemade pizza dough makes all the difference – topped with sausage meatballs, broccoli and fennel, this is epic!
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine italian
Calories 840 calories per serving
    1. For the tomato sauce, peel and finely slice the garlic, then fry in a good amount of olive oil until lightly coloured. Pick and tear the basil leaves, then add to the pan with the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can. Season to taste.
    2. As soon as it comes to the boil, remove the pan from the heat. Strain the sauce through a coarse sieve into a bowl, using the spoon to push any larger bits of tomato through. Discard the basil and garlic left in the sieve, but scrape any tomatoey goodness off the back of the sieve into the bowl. Pour the sauce back into the pan, bring to the boil, then lower the heat and simmer for 5 minutes. Cook until it’s the perfect consistency for spreading on your pizza bases.
    3. For the pizza dough, sieve the flour and salt onto a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into 650ml lukewarm water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. When it all starts to come together, work the rest of the flour in with your clean hands. Knead until you have a smooth, springy dough. Place the ball of dough in a large flour-dusted bowl and cover with a damp cloth and place in a warm room for an hour until the dough has doubled in size.
    4. Remove the dough to a flour-dusted surface and knead it around a bit to push the air out. You can use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into 6 to 8 balls.
    5. Timing-wise, it’s a good idea to roll the pizza bases out about 15 to 20 minutes before you want to cook them. Stack the pizza bases, with a square of oiled tin foil between each one, cover them with clingfilm, and pop them into the fridge. Now’s the time to get your wood-fired oven, or conventional oven, heated up to full whack. Place a couple of heavy baking trays in the oven to heat up, too.
    6. Meanwhile, click off the broccoli florets and roughly chop (using the stalk, too). Blanch in boiled salted water for 1 to 2 minutes, then drain. Tear the anchovies into small pieces, then deseed and finely chop the chilli. Squeeze the sausage meat out of their skins, then roll into small, rough meatballs.
    7. When you’re ready to assemble your pizzas, remove a tray from the oven, put a pizza base on it and assemble it quickly – smear tomato sauce on the base and dot with broccoli, torn up anchovy fillets and sausage meatballs. Tear over the Taleggio cheese and sprinkle with chilli. Crush and scatter over the fennel seeds. Place in the oven immediately while you prepare the remaining pizzas. If you’re using a wood-fired oven the pizzas should cook, one by one, in about 3 to 4 minutes – you want them to be puffed up, crispy and delicious. In a regular oven, they’ll take 8 to 10 minutes. Serve hot.
See details


DUNDEE CAKE RECIPE | BBC GOOD FOOD
A famous traditional Scottish fruitcake with cherries, sultanas and almonds, and a sweet glaze
From bbcgoodfood.com
Total Time 2 hours 20 minutes
Category Afternoon tea, Dessert
Cuisine Scottish
Calories 373 calories per serving
  • When cooked, remove the cake briefly from the oven, put the milk and sugar into a small pan and heat gently until the sugar has dissolved. Brush over the top of the cake and return the cake to the oven for 2-3 mins. Remove and allow the cake to cool in the tin. When quite cold remove from the tin and wrap in foil and keep for at least 2 days before cutting.
See details


FISH STOCK RECIPE | BBC GOOD FOOD
A fantastic stock to add depth of flavour to your favourite fish dishes. This basic recipe takes just half an hour to make and only a handful of ingredients
From bbcgoodfood.com
Total Time 35 minutes
Calories 28 calories per serving
  • Melt the butter in a large saucepan, add the onion and cook for 3 mins. Tip in the fish heads and bones and cook, stirring occasionally for a further 4 mins. Pour in the wine and 1 litre of cold water. Drop in the herbs and a pinch of salt. Bring to the boil, reduce the heat to a simmer, then cook for 20 mins, skimming when needed. Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for three months in the freezer.
See details


CLASSIC SHEPHERD'S PIE RECIPE | JAMIE OLIVER RECIPES
With crispy potato all the way round and gorgeous tender meat in the middle, this is incredible.
From jamieoliver.com
Total Time 6 hours 30 minutes
Cuisine british
Calories 508 calories per serving
    1. Preheat the oven to 170°C/325°F/gas 3.
    2. In a snug-fitting high-sided roasting tray, rub the lamb all over with a little oil and a good pinch of sea salt and black pepper. Add a splash of water to the tray, then roast for 4 hours, or until the meat is tender and will fall away from the bone.
    3. Remove from the oven and leave to cool in the tray, then lift the lamb out onto a board, take all the meat and crispy skin off the bone and roughly chop it, reserving the bones.
    4. Skim away any fat from the tray and pop it into a clean jam jar. Add a splash of boiling water to the tray and stir around to pick up all the lovely sticky bits from the bottom. Keep it all to one side.
    5. For the filling, peel and roughly dice the onions, carrots, celery and swede, then put them into your biggest pan on a medium-high heat with 2 tablespoons of reserved lamb fat. Strip in the rosemary leaves, then fry the veg for 20 minutes, or until lightly caramelised, stirring regularly.
    6. Stir in the flour, lamb, bones and tray juices, then pour in 1.5 litres of water. Bring to the boil, then put the lid on and reduce to a gentle simmer for 40 minutes, or until you’ve got a loose, stew-like consistency, stirring occasionally.
    7. To guarantee intense gravy and a tender but dense filling, remove and discard the bones, then place a large coarse sieve over a pan and, in batches, spoon the lamb stew into the sieve. Let the gravy drip through, and after a couple of minutes, when you get a dense pile of meat and veg in the sieve, transfer that to a bowl, leaving the gravy in the pan.
    8. Separately freeze half the cool meat and gravy for another day.
    9. For the topping, sides and bottom, peel and roughly chop the potatoes and cook in boiling salted water for 12 to 15 minutes, or until tender. Drain and leave to steam dry, then add the butter, grate in half the cheese, season to perfection with salt and pepper, mash well and cool completely.
    10. Preheat the oven to 200°C/400°F/gas 6.
    11. Use a little reserved lamb fat to grease the inside of a large pie dish (25cm x 30cm), then pick and tear over the rosemary leaves and sprinkle with half the breadcrumbs – they’ll stick to the fat and add an incredible crunch.
    12. A handful at a time, press the cooled mash into the dish, covering the bottom and sides with a 1cm-thick layer. Spoon in the filling and a couple of spoonfuls of gravy, smooth out, then top with the remaining mash, pat it flat, scuff it up with a fork and pinch it at the edges.
    13. Grate over the rest of the cheese, scatter with the remaining breadcrumbs and drizzle lightly with oil. Importantly, bake on the bottom of the oven for 1 hour 10 minutes, or until crisp and golden.
    14. Warm your gravy through (reducing if desired), then serve the pie with loads of seasonal greens or peas and lots of condiments.
See details


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From osv.org
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COSMOPOLITAN RECIPES | ALLRECIPES
The Best Indian Street Food Snacks, Appetizers, and Small Bites India is home to 1.3 billion people. It's one of the most diverse countries on the planet, with each region and subculture having its own …
From allrecipes.com
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RECIPES - SALLY WISE
1 small apple – cored and diced (use a cooking apple such as Granny Smith if possible) ½ medium cabbage, shredded. 3 to 4 teaspoons cider vinegar. Heat the oil over medium heat and sauté the …
From sallywise.com.au
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YULE LOG | NIGELLA'S RECIPES | NIGELLA LAWSON
Preheat the oven to 180°C/160°C Fan/gas mark 4/350ºF. In a large, clean bowl whisk the egg whites until thick and peaking, then, still whisking, sprinkle in 50g / ¼ cup of the caster sugar and …
From nigella.com
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RECIPES & ARTICLES – ADAMLIAW.COM
½ small onion. 5 cloves garlic. 1 tbsp salted black beans. ¼ tsp sugar. 2 tsp soy sauce. ¼ tsp sugar. 2 chicken breasts. a handful of coriander sprigs, to serve. Method. Bring a large pot of …
From adamliaw.com
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HOMEMADE WINE RECIPES WITH SIMPLE INSTRUCTIONS FOR YOUR C…
HOMEMADE WINE RECIPES for RED or WHITE CURRANT WINE No. 8. Take to every gallon of juice one gallon of water, to every gallon of water three pounds and a half of the best Lisbon sugar. Squeeze the currants through a sieve…
From countryfarm-lifestyles.com
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THE ULTIMATE FISH PIE - RECIPES - HAIRY BIKERS
1 small bulb of fennel, cored and chopped; 1 small carrot, chopped; 1 small stick of celery, chopped; 1 bay leaf; pinch saffron; For the fish. 750g / 1lb 10oz white fish (such as haddock, hake, sea …
From hairybikers.com
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