Sep 30

Great lunch or dinner

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Avocado Eggs and Sweet potato Awesome !! ❤❤

 

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  • Slow-roasted tomato, ricotta and basil galette Preparation time: 10 minutes, plus cooling Cooking time: 1 hour 25 minutes Total time: 1 hour 35 minutes, plus cooling Serves: 4 Ingredients 100g ricotta 2 tbsp extra virgin olive oil 2 x 275g packs baby plum tomatoes 2 garlic cloves, sliced handful thyme sprigs 215g sheet all-butter puff pastry, defrosted beaten egg, to glaze 3 tbsp grated parmigiano reggiano handful basil leaves, finely chopped, plus extra leaves to serve Method 1. Preheat the oven to 150°C, gas mark 2. Put the ricotta in a sieve lined with kitchen paper to drain. Meanwhile, put the oil and tomatoes in a roasting tin, turning to coat. Scatter over the garlic and thyme; season. Roast for 1 hour, turning after 30 minutes, until soft. Remove from the oven and allow to cool a little. Turn the oven up to 220°C, gas mark 7. 2. Sit the pastry on a parchment-lined baking sheet and score a 1cm border. Prick the middle with a fork, then put in the oven for 5 minutes. Push the middle down if risen, then brush with a little beaten egg, avoiding the border. Return to the oven for 5 minutes. Mix the parmesan and chopped basil into the ricotta; season, then dot teaspoonfuls over the middle of the pastry. Place the roasted tomatoes on top, discarding the thyme (reserve the oil), then brush the border with the beaten egg. Bake for 10-15 minutes, until puffed and golden. 3. Remove from the oven and cool for 5 minutes. Drizzle over a little of the reserved roasting oil and tear over the basil leaves to serve.
  • https://youtu.be/Nxs7doSzewk
  • Summer seafood paella Preparation time:15 minutes Cooking time:45 minutes Total time:1 hour Serves: 4 Ingredients 200g Waitrose Whole Grain Rice 2 tbsp olive oil 1medium onion, finely chopped 4 cloves garlic, finely chopped 2 tsp paprika 1 red pepper, deseeded and diced 400g can chopped tomatoes Large pinch saffron (optional) 800ml Cooks’ Ingredients Vegetable Stock or water 400g frozen essential Waitrose Cooked Seafood Selection ¼ x 25g pack parsley, chopped Method 1. Put the rice in a bowl, cover with cold water, then set aside. Heat the oil in a large frying pan, add the onion and soften for 5 minutes over a medium heat. Stir in the garlic, paprika and pepper and cook 4-5 minutes more, stirring occasionally. Mix in the chopped tomatoes and saffron (if using). 2. Drain the rice and stir into the pan, then pour in the stock. Bring to a simmer and cook uncovered, for 25-30 minutes, stirring occasionally until the rice is almost tender. Add a little more stock or water if needed – it should be saucy, not soupy. 3. Add the frozen seafood and cover with a lid. Simmer for 5 minutes, turning the seafood until piping hot and the rice is tender. Scatter with parsley and serve.