Monday Night Pasta with Broccoli, Garlic, Anchovies and Chili
[…] use dried pasta that takes 7-10 minutes to cook (depending on the shape), so the sauce cooks while the pasta is boiling. If you use fresh pasta, make the sauce […]
[…] use dried pasta that takes 7-10 minutes to cook (depending on the shape), so the sauce cooks while the pasta is boiling. If you use fresh pasta, make the sauce […]
[…] recipe to make gravy. It is a very clever way to make the all important sauce for the pie, but after a lot of cooking for the holiday feast that […]
[…] with Shakshuka, a middle eastern delicacy of baked eggs in a spicy tomato and pepper sauce (of which by the way there are numerous varieties). Every aspect of the dish […]
[…] not worry about drying the leaves, a few drips of water will help create a sauce in the cooking process Trim the stems at the base of the leaf, and […]
[…] in tact. In a flat serving dish with a lip, pour approximately 1 cup tahini sauce (whisk about 1 cup of tahini paste with a good punch of salt, juice […]
In my humble opinion, you can never have too many ways with herbs or sauces in your armoury. It's these tricks that elevates the basic to spectacular. I make a […]
[…] any of the classes please don’t hesitate to get in touch. Cook with Building Feasts: Sauces, Dressings & all the Toppings Wednesday 29th March 2023, 7.30 – 9pm, £65 The […]
[…] a plan. Fridge Basics (FB for short, not to be confused with Facebook) are condiments, sauces and marinades that sit in jars on a shelf in the fridge, each for […]
[…] garlic is the hidden ingredient in the best mashed potatoes. Not to mention in vinaigrette, sauces and dips. And the bonus? Once all the garlic cloves have been devoured, the […]
[…] loose heat as swiftly as they warm, makes it ideal for sugar work or chocolate, sauces, braises, seafood and fish as the pan temperature drops quickly once its taken off […]
[…] (Snog and Pinkberry take note) with unlimited toppings in endless varieties (including halva) and numerous sauces. It is my first stop every time I arrive in Tel Aviv. Anita Cafe […]
[…] a squeeze of honey, the fennel and pistachios ensure this is more slaw than green sauce. The perfect side kick to punchier mains or quite frankly, my favourite breakfast, […]
[…] with Pomegranate Molasses Jewelled Rice Sauteed Green Beans Gjelina Roasted Carrots (I use a tahini sauce instead of the yoghurt) Green salad with Apple Vinaigrette Dessert: Honey Cake with the […]
[…] covered in the gravy and onions, or I shred the meat back into the delicious sauce and spoon the almost stew over spelt (or any other grain of choice). Note: […]
[…] garlic leaves are at their best. These wedges are a perfect base for almost any sauce so you can have fun with them all year around. A note on wild […]
[…] stop them sticking. Meanwhile, combine all the ingredients together for the glaze in a small saucepan and gently simmer until the honey and pomegranate molasses have melted together. Do not […]