Cauliflower cheese

Veg

As simple as it is delicious – a classic comfort food.

Ingredients

• 1 medium head cauliflower, broken into large florets
• 40g/1½oz butter
• 40g/1½oz plain flour
• 400ml/14fl oz milk
• 1 tsp English mustard
• 100g/3½oz mature cheddar cheese, grated
• salt and freshly ground black pepper

Preparation method

1. Preheat the oven to 190C/375F/Gas 5.
2. Wash the cauliflower thoroughly and place in a large saucepan of salted water. Bring to the boil and cook for 3-5 minutes, until the cauliflower is almost tender, but still fairly firm. Tip into a colander and leave to drain.
3. To make the sauce, melt the butter in a medium, heavy-based pan and stir in the flour. Cook over a gentle heat for one minute. Remove the pan from the heat and gradually add the milk, a little at a time, stirring well between each addition. Return the pan to a medium heat and bring the mixture to the boil, stirring constantly. Simmer for two minutes, then remove from the heat.
   Technique: Thickening a roux to make béchamel sauce
   Watch technique1:57 mins
4. Stir in the mustard and two thirds of the cheese and set aside. Arrange the cauliflower in and ovenproof baking dish. Carefully pour over the sauce, ensuring the cauliflower is completely covered. Scatter over the remaining cheese and bake for 25-30 minutes, until the top is golden-brown and bubbling.

Cauliflower cheese

Veg

As simple as it is delicious – a classic comfort food.

Ingredients

• 1 medium head cauliflower, broken into large florets
• 40g/1½oz butter
• 40g/1½oz plain flour
• 400ml/14fl oz milk
• 1 tsp English mustard
• 100g/3½oz mature cheddar cheese, grated
• salt and freshly ground black pepper

Preparation method

1. Preheat the oven to 190C/375F/Gas 5.
2. Wash the cauliflower thoroughly and place in a large saucepan of salted water. Bring to the boil and cook for 3-5 minutes, until the cauliflower is almost tender, but still fairly firm. Tip into a colander and leave to drain.
3. To make the sauce, melt the butter in a medium, heavy-based pan and stir in the flour. Cook over a gentle heat for one minute. Remove the pan from the heat and gradually add the milk, a little at a time, stirring well between each addition. Return the pan to a medium heat and bring the mixture to the boil, stirring constantly. Simmer for two minutes, then remove from the heat.
   Technique: Thickening a roux to make béchamel sauce
   Watch technique1:57 mins
4. Stir in the mustard and two thirds of the cheese and set aside. Arrange the cauliflower in and ovenproof baking dish. Carefully pour over the sauce, ensuring the cauliflower is completely covered. Scatter over the remaining cheese and bake for 25-30 minutes, until the top is golden-brown and bubbling.

Cooking Squid at Home

Do you love ordering calamari in restaurants? Melissa Clark shows that it’s just as easy to prepare squid in your own kitchen.

Calamari

Cooking Squid at Home

Do you love ordering calamari in restaurants? Melissa Clark shows that it’s just as easy to prepare squid in your own kitchen.

Calamari

Pasta with artichokes and tomatoes

Published: Sun, April 28, 2013

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Pasta with artichokes and tomatoes recipe

INGREDIENTS
Serves 4
800g vine tomatoes
300g farfalle pasta
100g green olives
2 jars artichokes in brine or oil 2 onions, finely chopped
1 tablespoon Italian olive oil
Salt and freshly ground black pepper
40g basil pesto Fresh Parmesan

METHOD

Place tomatoes in a pan and cover with boiling water.

After a couple of minutes remove, peel away the skin, core and roughly chop.

Bring another pan of water (salted) to the boil, add the pasta and cook for 12 minutes or until al dente.

Drain the olives and the artichokes.

Soften onions in a large frying pan, with a little oil. Add olives and artichokes before throwing in the tomatoes and frying together for 2-3 minutes.

Season to taste and stir in the pesto.

Drain the pasta, reserving a little of the water. Add the pasta and reserved water to the vegetables and stir.

Serve piping hot in large bowls with fresh Parmesan shavings and a green side salad.

Pasta with artichokes and tomatoes

Published: Sun, April 28, 2013

0Comments

Pasta with artichokes and tomatoes recipe

INGREDIENTS
Serves 4
800g vine tomatoes
300g farfalle pasta
100g green olives
2 jars artichokes in brine or oil 2 onions, finely chopped
1 tablespoon Italian olive oil
Salt and freshly ground black pepper
40g basil pesto Fresh Parmesan

METHOD

Place tomatoes in a pan and cover with boiling water.

After a couple of minutes remove, peel away the skin, core and roughly chop.

Bring another pan of water (salted) to the boil, add the pasta and cook for 12 minutes or until al dente.

Drain the olives and the artichokes.

Soften onions in a large frying pan, with a little oil. Add olives and artichokes before throwing in the tomatoes and frying together for 2-3 minutes.

Season to taste and stir in the pesto.

Drain the pasta, reserving a little of the water. Add the pasta and reserved water to the vegetables and stir.

Serve piping hot in large bowls with fresh Parmesan shavings and a green side salad.

Lomos de dorada con tomate concassé y aceite de albahaca

Tiempo: De 20 a 40 minPUBLICADO POR El Corte Inglés

• Dificultad: Media
• Categoría: Pescados
• Número de Comensales: 4

• Bajo en calorías (560 Kcal/persona), bajo en grasas, no apto para alérgicos al pescado, libre en grasas, sin gluten, vegetarianos, bajo en colesterol, ligeras, sin lactosa, rico en fibra, para niños, alto en vitamina C, alto en B12 , alto en vitamina E.

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• Añadir a mi recetario

Ingredientes:4 doradas limpias y en lomos,  100 ml de aceite de oliva,  una pizca de sal Para el tomate concassé: 500 g de tomate maduro,  100 ml de aceite de oliva,  100 g de cebolla picada,  1 diente de ajo picado,  1 ramita de tomillo fresco,  una pizca de sal,  una pizca de azúcar,  una pizca de pimienta blanca molida Para el aceite de albahaca: 300 ml de aceite de oliva,  5 g de piñones tostados,  un ramillete de albahaca fresca,  una pizca de sal.

Elaboración:Para el tomate ponemos una olla al fuego con un chorro de aceite de oliva, añadimos la cebolla junto con el ajo picado, dejamos a fuego lento hasta que la cebolla esté transparente, incorporamos el tomate pelado, sin pepitas y troceado, y el tomillo. Dejamos cocinar durante 10 minutos, salpimentamos y añadimos el azúcar. Reservamos en caliente. Para el aceite de albahaca, trituramos todos los ingredientes hasta que quede una salsa fina. Reservamos. En una sartén al fuego con un chorro de aceite de oliva, marcamos los lomos de dorada por los dos lados hasta que estén hechos.

Lomos de dorada con tomate concassé y aceite de albahaca

Tiempo: De 20 a 40 minPUBLICADO POR El Corte Inglés

• Dificultad: Media
• Categoría: Pescados
• Número de Comensales: 4

• Bajo en calorías (560 Kcal/persona), bajo en grasas, no apto para alérgicos al pescado, libre en grasas, sin gluten, vegetarianos, bajo en colesterol, ligeras, sin lactosa, rico en fibra, para niños, alto en vitamina C, alto en B12 , alto en vitamina E.

• Imprimir
• Añadir a mi recetario

Ingredientes:4 doradas limpias y en lomos,  100 ml de aceite de oliva,  una pizca de sal Para el tomate concassé: 500 g de tomate maduro,  100 ml de aceite de oliva,  100 g de cebolla picada,  1 diente de ajo picado,  1 ramita de tomillo fresco,  una pizca de sal,  una pizca de azúcar,  una pizca de pimienta blanca molida Para el aceite de albahaca: 300 ml de aceite de oliva,  5 g de piñones tostados,  un ramillete de albahaca fresca,  una pizca de sal.

Elaboración:Para el tomate ponemos una olla al fuego con un chorro de aceite de oliva, añadimos la cebolla junto con el ajo picado, dejamos a fuego lento hasta que la cebolla esté transparente, incorporamos el tomate pelado, sin pepitas y troceado, y el tomillo. Dejamos cocinar durante 10 minutos, salpimentamos y añadimos el azúcar. Reservamos en caliente. Para el aceite de albahaca, trituramos todos los ingredientes hasta que quede una salsa fina. Reservamos. En una sartén al fuego con un chorro de aceite de oliva, marcamos los lomos de dorada por los dos lados hasta que estén hechos.

Healthy recipes

Mushrooms with garlic and butter

Ingredients
1 kg mushrooms
1 onion, finely chopped
4 cloves garlic, crushed
1 tablespoon olive oil
1 tablespoon butter
pinch salt
pinch pepper
1/2 cup vegetable stock, salt reduced

Cooking method
1. Wipe and roughly chop mushrooms.
2. Heat butter and oil in a large saucepan. Add garlic and onions to oil and cook over medium heat until soft but not brown.
3. Add mushrooms and cover.
4. Cook over low heat for a further 8-10 minutes or until mushrooms have softened.
5. Blend together until desired consistency. If necessary add vegetable or chicken stock to create desired consistency.
6. Serve warm or at room temperature.

Healthy recipes

Mushrooms with garlic and butter

Ingredients
1 kg mushrooms
1 onion, finely chopped
4 cloves garlic, crushed
1 tablespoon olive oil
1 tablespoon butter
pinch salt
pinch pepper
1/2 cup vegetable stock, salt reduced

Cooking method
1. Wipe and roughly chop mushrooms.
2. Heat butter and oil in a large saucepan. Add garlic and onions to oil and cook over medium heat until soft but not brown.
3. Add mushrooms and cover.
4. Cook over low heat for a further 8-10 minutes or until mushrooms have softened.
5. Blend together until desired consistency. If necessary add vegetable or chicken stock to create desired consistency.
6. Serve warm or at room temperature.

Spaghetti alla carbonara

Try Rick Stein's recipe for a classic, creamy carbonara.

Ingredients

• 400g/14oz dried spaghetti
• 175g/6¼oz piece smoked pancetta, rind removed
• 2 tbsp extra virgin olive oil
• 3 garlic cloves, finely chopped
• handful flatleaf parsley leaves, finely chopped
• 3 large free-range eggs, beaten
• 50g/1¾oz pecorino sardo maturo (mature Sardinian pecorino), finely grated
• salt and freshly ground black pepper, to taste

Preparation method

1. Bring 4.5 litres/8 pints water to the boil in a large saucepan with eight teaspoons salt. Add the spaghetti and cook for nine minutes, or until al dente.
2. Meanwhile, cut the pancetta into lardons (short little strips), about 6mm/1¼in wide.
3. Heat a large, deep frying pan over a medium-high heat, add the oil and the pancetta and fry until lightly golden. Add the garlic and parsley and cook for a few seconds, then remove from the heat and set aside.
4. Drain the spaghetti well, tip into the frying pan with the pancetta, garlic and parsley, add the beaten eggs and half the grated pecorino cheese and toss together well.
5. Season to taste with a little salt and black pepper. The heat from the spaghetti will be sufficient to partly cook the egg, but still leave it moist and creamy. Take to the table and serve in warmed pasta bowls, sprinkled with the rest of the cheese.

Spaghetti alla carbonara

Try Rick Stein's recipe for a classic, creamy carbonara.

Ingredients

• 400g/14oz dried spaghetti
• 175g/6¼oz piece smoked pancetta, rind removed
• 2 tbsp extra virgin olive oil
• 3 garlic cloves, finely chopped
• handful flatleaf parsley leaves, finely chopped
• 3 large free-range eggs, beaten
• 50g/1¾oz pecorino sardo maturo (mature Sardinian pecorino), finely grated
• salt and freshly ground black pepper, to taste

Preparation method

1. Bring 4.5 litres/8 pints water to the boil in a large saucepan with eight teaspoons salt. Add the spaghetti and cook for nine minutes, or until al dente.
2. Meanwhile, cut the pancetta into lardons (short little strips), about 6mm/1¼in wide.
3. Heat a large, deep frying pan over a medium-high heat, add the oil and the pancetta and fry until lightly golden. Add the garlic and parsley and cook for a few seconds, then remove from the heat and set aside.
4. Drain the spaghetti well, tip into the frying pan with the pancetta, garlic and parsley, add the beaten eggs and half the grated pecorino cheese and toss together well.
5. Season to taste with a little salt and black pepper. The heat from the spaghetti will be sufficient to partly cook the egg, but still leave it moist and creamy. Take to the table and serve in warmed pasta bowls, sprinkled with the rest of the cheese.

CHICKEN NOODLE SOUP

Sunday January 27,2013

Chicken noodle soup

THIS classic comfort soup is brought to life thanks to fresh chilli and garlic, which makes it the perfect antidote to see you through these cold wintery months.

INGREDIENTS

Serves 4
250g chicken breast

fi llets
2 chicken stock
cubes
2 tablespoons soy
sauce

1 clove garlic, crushed.

1/4 to 1/2 a red chilli, finely diced

1/2 red pepper,

deseeded and sliced

175g cabbage,

shredded

50g tinned sweetcorn

125g stir fry rice noodles

Basil leaves

METHOD
Cut the chicken breasts into 2cm cubes.
Dissolve stock cubes in 900ml boiling water and bring to the boil in a saucepan with the soy sauce, garlic and chilli.
Add the cubed chicken breast pieces to the stock and simmer for 10 minutes.
Add the red pepper, cabbage, sweetcorn and noodles.
Bring back to the boil and boil for 3-4
minutes then serve in bowls topped with basil

a) see you through: allow you to survive. Example:  Here's $100. Will that see you through till the end of the month?
b) basil leaves? Hojas de albahaca

CHICKEN NOODLE SOUP

Sunday January 27,2013

Chicken noodle soup

THIS classic comfort soup is brought to life thanks to fresh chilli and garlic, which makes it the perfect antidote to see you through these cold wintery months.

INGREDIENTS

Serves 4
250g chicken breast

fi llets
2 chicken stock
cubes
2 tablespoons soy
sauce

1 clove garlic, crushed.

1/4 to 1/2 a red chilli, finely diced

1/2 red pepper,

deseeded and sliced

175g cabbage,

shredded

50g tinned sweetcorn

125g stir fry rice noodles

Basil leaves

METHOD
Cut the chicken breasts into 2cm cubes.
Dissolve stock cubes in 900ml boiling water and bring to the boil in a saucepan with the soy sauce, garlic and chilli.
Add the cubed chicken breast pieces to the stock and simmer for 10 minutes.
Add the red pepper, cabbage, sweetcorn and noodles.
Bring back to the boil and boil for 3-4
minutes then serve in bowls topped with basil

a) see you through: allow you to survive. Example:  Here's $100. Will that see you through till the end of the month?
b) basil leaves? Hojas de albahaca