Ingredients : • 3 tablespoons olive oil • 2 tablespoons butter • 1 pound russet potatoes, diced • 1/2 pound fresh portabello mushrooms, diced • 1 red bell pepper, diced • 1 small squash,(any) diced • 2 shallots, finely chopped • 2 teaspoons garlic powder • 1 pinch ground black pepper • 1 cup chopped [...]
Tags: bell pepper, butter, garlic powder, kale, mushrooms, olive oil, portabello, potato, sage, shallot, squash
Ingredients : 2 3/4lb (500g) dried large white kidney beans or butter beans 21b (900g) pumpkin flesh (net peeled trimmed weight) 2 vegetable or chicken stock cubes 1 small onion, peeled and finely chopped 21/2 fl oz (70g) butter 1 lb (500g) long-grain rice 31/2fi oz (100 ml) dry vermouth or dry white white 5 [...]
Tags: beans, butter, butter beans, cheese, chicken stock, facebook, kidney beans, milk, onion, parmesan, parsley, pumpkin, rice, vermouth
Ingredients 2 large, round aubergines 2 medium-sized tins tomatoes 3 oz (80g) grated Parmesan cheese 1 mozzarella cheese oregano extra-virgin olive oil butter salt and pepper Preparation Preheat the oven to 400°F (200 °C) mark 6. Oil two shallow baking sheets or trays. Cut off both ends of the aubergines, rinse and dry. Cut into [...]
Tags: aubergine, butter, cheese, olive oil, oregano, parmesan, pizza, tomato
13/4 lb (800g) large asparagus spears For the bearnaise sauce: 2fl oz (60 ml) white wine vinegar 2fl oz (60 ml) dry vermouth or dry white wine 1 medium-sized shallot, finely chopped 1 tbsp dried tarragon 3 egg yolks 6 oz (180g) butter 2 tbsp fresh French tarragon or parsley, finely chopped 30 oz (100 [...]
Tags: asparagus spears, butter, egg, parsley, peppercorn, shallot, tarragon, vermouth, wine
4 tender globe artichokes (see method) 2 pints (1.2 litres) chicken stock 1 small onion 12 oz (350 g) risotto rice (e.g. arborio) 21h.floz (70 ml) dry vermouth or dry white wine 2oz (60g) unsalted butter 1 tbsp olive oil 1-2oz (30-60g) grated Parmesan cheese clove garlic, peeled and grated (optional) salt and pepper Bring [...]
Tags: artichoke, butter, cheese, chicken broth, clove garlic, olive oil, onion, rice, risotto, vermouth, wine
12 tender young globe artichokes or 16 artichoke bottoms vegetable stock 5 eggs 511 oz (150 ml) creme fraiche or double cream 11h lemons 1 tbsp chopped parsley 2 tbsp chopped fresh basil 1 tbsp olive oil noz (40g) butter nutmeg salt and pepper Serve with: thick slices of French bread, toasted green salad Prepare [...]
Tags: artichoke, basil, butter, french bread, lemon, olive oil, parsley, salad
9-10 oz (250-350 g) spinach leaves (net prepared, precooked weight, see method) 1 shallot or mild red onion scant ih oz (10 g) butter 4 large eggs 5fl oz (150 ml) double cream 5fl oz (150 ml) milk 11/4 oz (40 g) grated hard cheese salt and pepper These quantities are sufficient to fill four [...]