Balsamic Glazed Red Onions
[…] quickly. Balsamic Glazed Onions 2 medium sized red onions 3 thyme sprogs 1 tbsp olive oil 2 tsp balsamic vinegar salt and pepper Preheat oven to 190C Quarter your onions […]
[…] quickly. Balsamic Glazed Onions 2 medium sized red onions 3 thyme sprogs 1 tbsp olive oil 2 tsp balsamic vinegar salt and pepper Preheat oven to 190C Quarter your onions […]
[…] 125ml (1/2 cup) cider or white wine vinegar 250g (3/4 cup) honey 125ml (1/2 cup) olive oil 250g (1 cup) dry white wine (or I sometimes use Vermouth, but Marsala also […]
[…] Carrots 1kg carrots, preferably still with greens attached, preferably a variety of colours 1 tbsp olive oil 3 cloves garlic 1 banana shallot thinly sliced into rounds 1 tbsp coriander seeds […]
[…] fillets, pounded into a paste 2 tsp dijon mustard salt and pepper 120ml (1/2 cup) olive oil Make the dressing: Mix the shallots together with the vinegar and lemon juice and […]
[…] Chocolate Meringues (my GO TO dessert, including a new video with all the secrets for meringue success) Nigella’s Olive Oil Almond Cake (a year round staple that never tires) Roasted Strawberry Granita (a refreshing side with […]
[…] 1 tsp salt 100ml buttermilk 1 tbsp wholegrain mustard juice of half a lemon 30ml olive oil a small handful of chives (5g, 1 tbsp), finely chopped small bunch of dill […]
[…] tbsp chopped fresh dill salt and pepper Saute the garlic in a little butter or olive oil until just golden Add spinach and cook until water evaporates Make 2 wells in […]
[…] Vinegar and Shallots 8 chicken thighs 4 banana shallots thinly sliced into rounds 2 tbsp olive oil 2 tbsp sherry vinegar (or if you are using red wine vinegar increase the […]
[…] to try out any of these family favourites! David Lebovitz Chocolate Chip Cookies Nigella’s Chocolate Olive Oil Cake Alice Medrich’s Best Cocoa Brownies Barefoot Contessa’s Lemon Yoghurt Cake Justin Gellatly’s Ginger […]
[…] soup pot gently sweat the chopped onion, leek, celery and carrot in 1 tbsp of olive oil. When softened, add thyme, rosemary and bay leaves and cook another minute or two. […]
[…] pan before it reaches the table. The butter in the recipe can be replaced with olive oil, but there is something magical about the flavour here adding an irresistibly rich decadence […]
[…] going down the cheese route, I might be inclined to use a lighter dressing of olive oil and a little citrus juice or a more traditional vinaigrette.) The pink leaves I […]