hellomagazine.com's homepage, The place for daily celebrity news

The Recipe Room

Get your own blog on "The Recipe Room" Register here
follow us on: Facebook Twitter

Cover: A dish for all seasons

July, 2012

31Jul 12

Courgette Carpaccio

Courgette Carpaccio
Courgettes
are great versatile summer vegetables, and right now they are at the height of their season in the UK. They are a good source of potassium, folate and vitamins A and C and, as we all know, the best way to get the most vitamins and nutrients from vegetables is to eat them uncooked. I had always cooked courgettes until I discovered that they are also quite nice raw, in salads and even in juices!

Sliced very thinly, drizzled with a basil, olive oil and lemon juice dressing and topped off with Parmesan cheese and roasted pine nuts, this courgette carpaccio is a light and appetizing starter that’s really easy to make. (Also try these courgette and leek fritters!)

Courgette Carpaccio
Author: 
Recipe type: Starter
Prep time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 small courgettes, washed and dried
  • 100g walnuts
  • Juice of half a lemon
  • 100g Parmesan cheese, thinly shaved
  • 1 clove of garlic, minced
  • 4 tbsp extra virgin olive oil
  • 1 packed handful fresh basil leaves, washed and dried
  • Freshly ground black pepper
  • Coarse sea salt
Instructions
  1. Slice the courgettes very thinly and arrange on a large serving plate.
  2. Grind the basil leaves together with a large pinch of coarse sea salt and the garlic using a pestle and mortar.
  3. Add the olive oil and grind together again.
  4. Put this mixture in a clean jar, add the lemon juice, secure the lid and shake vigorously.
  5. Drizzle this basil dressing over the courgettes.
  6. Sprinkle the courgettes with walnuts, cheese and freshly ground black pepper.

 

Continue reading
27Jul 12

Salmorejo (Spanish cold tomato cream)

SalmorejoSalmorejo is a wonderful Spanish dish, from the region of Cordoba, usually served as a starter and garnished with Serrano ham and hard boiled egg. Basically, it’s a cold tomato cream, and its main ingredients are tomatoes, bread, olive oil, garlic and vinegar.

It’s one of my favourite summer dishes, so easy to make and really delicious and refreshing on a hot summer’s day! But don’t confuse it with gazpacho, the Spanish cold soup made with tomatoes. Gazpacho is thinner, contains less bread, more water and additional ingredients like cucumber and red or green pepper.

I would say you drink gazpacho, but you eat salmorejo. You can also spread it on toast, with some Serrano ham on top, so if you want to do this you could make it a little thicker – by adding a bit more bread and a little less water. (For a hot treat, try this cream of tomato soup.)

Salmorejo (Spanish cold tomato cream)
Author: 
Recipe type: Starter
Prep time: 
Total time: 
Serves: 4-6
 
The Spanish dish Salmorejo is a cold tomato cream made from tomatoes, bread, olive oil, garlic and vinegar and garnished with Serrano ham and hard boiled egg.
Ingredients
  • 1kg ripe plum tomatoes, washed and halved
  • 4 medium thick slices white bread (loaf or sliced)
  • 50ml extra virgin olive oil
  • 1 small clove garlic, peeled
  • 1 tbsp Sherry vinegar
  • 3 ice cubes
  • Salt, to taste
  • 1 hard boiled egg, finley diced (for garnish)
  • 1 large handful Serrano ham, finely diced (for garnish)
Instructions
  1. Remove the crusts from the bread and rip into pieces.
  2. Blend all the ingredients for the salmorejo, except half the olive oil, the ice cubes, the salt and the garnish, in a blender.
  3. Add the ice cubes and liquify in the blender.
  4. Strain the salmorejo through a conical sieve to remove any solid pieces.
  5. Blend again, adding the rest of the olive oil and salt to taste, until it has a smooth, thick consistency.
  6. Serve immediately in small bowls, topped with diced eggs and Serrano ham.
  7. Can be stored in the fridge for up to 3 days.

 

Continue reading
25Jul 12

Gooseberry and Almond Cupcakes

Gooseberry and Almond CupcakesI remember warm summers when I was a little girl, helping my grandmother make jams, cakes and pies with the gooseberries from her garden. I used to love their tangy taste, but was oblivious to the fact that they are a good source of fibre and vitamins A and C! (Also try these lemon blueberry muffins.)

We don’t have gooseberries in our garden, unfortunately. But when I saw them in a farm shop the other day, they brought back such nice memories that I had to buy some. They are in the peak of their season right now (June and July), so they may even be sweet enough to be eaten raw. However, I’ve baked some gooseberry and almond cupcakes, based on my grandmother’s “cherry financiers” recipe, changing some of the ingredients. I was quite chuffed with how they turned out actually!

Gooseberry and Almond Cupcakes
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24-30 cupcakes
 
Gooseberry and almond cupcakes made with fresh British gooseberries, tangy summer fruits that are in the peak of their season in June and July.
Ingredients
  • 250g self-raising flour
  • 250g butter
  • 200g fresh gooseberries, washed and quartered
  • 165g powdered or icing sugar
  • 120g powered almonds
  • 5 egg whites
Instructions
  1. Mix together the sugar, flour and powdered almonds in a bowl.
  2. Soften the butter on a low heat and add to the mixture, stirring until smooth.
  3. Beat the egg whites until fluffy peaks form and then fold carefully into the mixture.
  4. Add the quartered gooseberries and mix in.
  5. Spoon the mixture into cupcake cases and bake in a preheated oven (180º) for about 20-25 mins or until golden and well risen.
  6. Remove from oven and leave to cool completely.
  7. Sprinkle each cupcake with a little icing sugar before serving.

 

Continue reading
21Jul 12

Asparagus and Cream Cheese Ravioli

Ravioli with Asparagus in a Tarragon Cream CheesePasta – a soft and sensual art in creation and consummation…

Home-made pasta offers a world of discovery.  Try making this asparagus and cream cheese ravioliAsparagus is in full season from April to June. So why not take advantage of the season and also try this asparagus and cheese pudding?

What you need:

  • 500g strong pasta flour
  • 5 large eggs
  • Semolina flour for dusting
  • 2 bunches of asparagus
  • 2 cloves of garlic, minced
  • A little olive oil
  • 80g butter
  • Salt and fresh ground pepper to season
  • 425g ricotta cheese
  • 1 large handful of fresh tarragon, finely shredded
  • 90g parmesan cheese, finely grated, and some to sprinkle when you serve

What to do:

  1. Whizz the pasta flour and eggs for about 30 seconds in a food processor.  Let it rest for a couple of minutes and whizz again for a short time, forming dough.  Remove and knead by hand for a couple of minutes until smooth and elastic.  Wrap with clingfilm and chill in the fridge for one hour.
  2. When ready, split the dough into 4 balls, re-wrapping those you’re not working with.  Press one with your palms to flatten it a little then pass it through your pasta machine on the widest setting.  Fold the dough in to the middle from both sides and run it through again.  Do this twice more until your pasta is the width of the machine.  Dust the dough with flour and change the setting on your machine to one thinner.  Keep working the dough through a setting at a time until the pasta is 1-1.5mm thick, in long sheets.
  3. Wash the asparagus and cut into thin pieces. Fry them in olive oil, a little of the butter and the garlic.  Season well with salt and pepper and let cool.
  4. Mix and mush the ricotta, parmesan, asparagus and 2/3 of the tarragon in a bowl.
  5. Lay a pasta sheet out onto a flour-dusted surface and place generous single teaspoons of the mixture onto it, 5cm apart along the length.  Brush water onto the pasta around the filling and gently lay another pasta sheet over the top of the first one.  Use the little finger side of your hand and gently press the pasta together, cupping your curled hand around the filling pressing out any air and sealing the pasta sheets together.  Crinkle cut in between the ravioli to separate them.  Repeat with the remaining pasta sheets and filling.
  6. Cook the pasta in gently boiling water for 3-4 minutes.  Sprinkle the remaining butter and salt onto the drained pasta.  Garnish with the rest of the parmesan and tarragon.

1 hour to prepare plus chilling time, 10 minutes to cook

Makes 4 servings

Continue reading
18Jul 12

Rich Shepherd’s Pie with Red Wine Stock

Rich Shepherd's Pie with Red Wine Stock

Have a go at this rich shepherd’s pie with red wine stock, using the best of the season’s lamb. (For a a more vegetarian-friendly aubergine bake, try this baked aubergine parmesan with tofu pesto.

What you need:

  • 450g minced lamb
  • 1 medium onion, finely sliced
  • 2 cloves of garlic, minced or crushed
  • 90ml extra virgin olive oil
  • 2 carrots, cut into small cubes
  • 2 aubergines, cut into small cubes
  • A generous splash of Worcester sauce
  • 2.5 tbsp tomato purée
  • 100ml red wine
  • 90ml lamb, beef or chicken stock
  • Pinch of sugar
  • 4 medium tomatoes, diced
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp fresh parsley, chopped
  • 3-4 floury potatoes, King Edward or Maris Piper, peeled and cut
  • 2 tbsp butter
  • Splash of milk
  • Salt and fresh ground black pepper to season

What to do:

  1. Preheat the oven to 180ºC.
  2. Boil the potatoes in a large pan of salted water for around 15-20 minutes, checking to see if they are tender with a sharp knife.
  3. Whilst the potatoes are cooking, make the pie filling:  Dry fry the lamb mince in a hot, wide and high-sided pan, until browned all over.  This will take around 5 minutes.  Transfer the lamb to a sieve over a bowl to drain.
  4. Meanwhile, add some of the olive oil to the frying pan, and sauté the onions and garlic together for 4-5 minutes until soft.
  5. Combine in the carrots, aubergines and the remaining olive oil (see how much oil the aubergines absorb when they cook!) and cook on for another 5 minutes or so.
  6. Add the drained lamb back to the pan, splash over with the Worcester sauce, pour in the tomato purée, add the pinch of sugar, and continue cooking for another 5-6 minutes, stirring the ingredients well.
  7. Now pour in the hot stock and the wine.  Season with salt and pepper.  Stir, and bring the liquid up to the boil.  Reduce the heat to a simmer and cook for another 6-8 minutes.  Add in the chopped tomatoes, the fresh parsley and thyme.
  8. Once the potatoes are cooked, drain them, pat them lightly with kitchen paper and mash them.  Add in the milk and butter, combining the ingredients together.
  9. Transfer the pie filling into a large oven proof dish and cover over with the mashed potato.  Use a fork to create plough lines, and bake the pie in the oven for around 20-30 minutes, until the lamb filling is bubbling and the potato turns golden brown.

Less than 30 minutes to prepare, 40 – 60 minutes to cook

Makes 4 servings

Continue reading
16Jul 12

Butter Bean and Chorizo Stew

Butter Bean and Chorizo Stew

Butter beans tend to have a fairly limited growing season in the UK – late spring to early summer.  They tend to do a little better in warmer climates, but you can grow them successfully in the UK.  Try planting them after the last frost and harvesting them 80-90 days later.

My butter bean and chorizo stew recipe uses large butter beans, which incidentally are low in fat and a great source of iron.  As we all know, we are fortunate enough to be able to buy butter beans pretty much year-round, either dried or with salty water in jars.  I usually buy them ready-to-use in jars, which avoids the overnight soaking and cooking stages.

I love to make this stew on those spring evenings that still have a chill in the air, on April shower days or crisp early May nights to warm and comfort the family. (Another great option is this bacon, carrot, butter bean and coriander soup.)

What you need:

  • 1 medium onion, peeled and sliced
  • 4 tbsp extra virgin olive oil, or a little more, or less, to your taste
  • 3-5 garlic cloves, peeled and sliced
  • 3 large carrots, washed and sliced into 1.5cm rounds
  • ½ sweet chorizo sausage, cut into 1.5cm rounds
  • About 500g jar large butter beans, ready to use.  Use a little more, or a little less – it doesn’t matter
  • 600ml tomato-based pasta sauce
  • 2 small tumblers of water, approximately

What to do:

  1. In a large, heavy-based saucepan, fry the onions in the olive oil on a medium heat for a few minutes.
  2. Add the garlic, carrots, chorizo and butter beans and continue to fry for around 5-10 minutes until the carrots begin to soften around the edges.
  3. Pour in the tomato-based pasta sauce and stir to coat all of the ingredients.  Add a small tumbler or two of water until the sauce arrives at the consistency you like.
  4. Bring the pan to the boil, then reduce the heat to a simmer, cover and cook for about 30 – 40 minutes until the carrots are tender.

Great served with home-made garlic bread or Rosemary Focaccia to tear and dip.

15 minutes to prepare, 50 – 60 minutes to cook

Makes 4 generous servings

Continue reading
12Jul 12

Kiwi Fruit Smoothies Collection

Kiwi smoothieTime to raise a glass to your health!

Kiwi fruit is readily available in the UK from January to August.  This visually stunning fruit is so good for you.  It packs a punch in vitamin C and also contains potassium, vitamin E, vitamin A and plenty of dietary fibre, amongst other nutrients.

It has an intense, and some would say sharp, flavour when scooped straight out of its furry greenish-brown skin.  I love it just like that, or mixed in with strawberries and other fruits to make a colourful fruit salad.  But today, I’m going to share a few smoothie recipes with you: kiwi and strawberry smoothie, creamy kiwi smoothie (pictured) and sherbet zest kiwi smoothie.

These smoothies will make a wonderful dessert or a healthy mid-afternoon filler.  So let’s toast your health together in celebration of the wonderful kiwi fruit! (For a different type of fruit smoothie, try this Indian lassi with cardamom and pistachios.)

 

Kiwi and Strawberry Smoothie

What you need:

  • 2 kiwis, peeled
  • 8 strawberries, topped and sliced
  • 2 bananas, peeled and cut in half
  • Juice of 1 lime
  • Generous splash of apple juice
  • 8 ice cubes

What to do:

  1. Pop the ice into your blender, followed by the kiwi fruit, the strawberries, banana and lime juice.  Add a generous splash of apple juice and blend for around 35-45 seconds.  Pour into chilled glasses and delight in the flavours!

5 minutes to prepare

Makes 4 servings

 

Creamy Kiwi Smoothie

What you need:

  • 4 kiwis, peeled
  • 2 tbsp good honey
  • 12 tbsp natural yoghurt

What to do:

  1. Blend the ingredients together in a blender or smoothie maker for around 35-45 seconds, pour into a glass and fill up your body with the wonderful nutrients.

5 minutes to prepare

Makes 4 servings

 

Sherbet Zest Kiwi Smoothie

And now for something a little different…

What you need:

  • 100g kiwi, peeled and diced
  • 100g lime sherbet
  • 200g peeled and diced banana
  • 200g honey dew melon, peeled, deseeded and cubed

What to do:

  1. Blend the ingredients together in a blender or smoothie maker for around 35-45 seconds, pour into a glass and enjoy the tang!

10 minutes to prepare

Makes 4 servings

Continue reading
10Jul 12

Spinach with bacon and pine nuts

Spinach with bacon and pine nutsA starter that brings four flavours and textures together:  It’s soft, salty, crunchy and sweet.  Go on, try it…

Spinach with bacon and pine nuts uses soft and subtle spinach, brought to life by the saltiness of the bacon, the crunch of the pine nuts, and the sweetness of the raisins.  If you can find a good cured Parma ham, or Spanish Serrano ham to cut into chunks to replace the bacon, they also work really well in this dish.  We often make this dish as a starter, or as a side dish to accompany lamb, beef or pork.  Spinach is in season in the spring.

If you like this combination, I would also recommend these mini-pancakes with mozzarella, spinach and pine nuts.

What you need:

  • 1 kg freshly washed baby spinach leaves
  • 100g small bacon cubes
  • 3 tbsp pine nuts
  • 3 tbsp raisins
  • 3 tbsp extra virgin olive oil
  • Sea salt and black pepper to season

What to do:

  1. Cover the raisins with water in a bowl to soak for a little while.
  2. Wash the spinach thoroughly under running water unless you have bought it prewashed and ready to use.  If you are washing it, pat it gently dry afterwards with kitchen paper.
  3. Heat 250ml water on the hob in a large pan, and when it reaches the boil, add the baby spinach leaves, season with salt, cover the pan, turn down the heat to a simmer and cook for about 5-8 minutes.  Alternatively steam the spinach.  It’s best to cook it for just enough time to soften it, but without overdoing it, so as to keep the nutrients it contains as alive and effective as possible.  When cooked, remove and drain the spinach and set it to one side.
  4. Drain the water off the raisins, and pat them dry on kitchen paper.
  5. Heat the oil in a shallow, heavy-based frying pan, and fry the bacon pieces on a medium to high heat for a few minutes, moving them about as they cook.  Add the pine nuts and keep stirring as you cook for another few minutes.  Now add the raisins and do the same for another couple of minutes.
  6. Add the cooked spinach to the pan, mixing all of the ingredients together.  Taste a little of the dish and add more salt if necessary, then grind over with a little black pepper.

10 minutes to prepare, 15-20 minutes to cook

Makes: 3-4 starters or side servings

Continue reading
06Jul 12

Crispy Vegetable Spring Rolls

Crispy Vegetable Spring Rolls

The shiitake mushrooms in these crispy vegetable spring rolls help to give them a Chinese-style flavour.  You will find spring roll wrappers in Asian supermarkets, or you can order them over the internet. (You can also try these Vietnamese spring rolls.)

What you need:

  • 10 spring roll wrappers
  • ¼ white cabbage, shredded into fine pieces
  • 60g shiitake mushrooms, cut into thin slices
  • 50g sugar snap peas, cut in half lengthwise and sliced into thin strips
  • 1 carrot, grated
  • 6 bamboo shoots, finely sliced
  • ¼ to ½ pack of beansprouts
  • 3 spring onions, finely sliced
  • 2 garlic cloves, peeled and finely chopped width-wise
  • 1tbsp soy sauce
  • 1tbsp oyster sauce
  • 1tsp sugar
  • Salt and pepper to season
  • 1L vegetable oil for frying
  • 1 egg, beaten
  • Handful of fresh mint, chopped into fine shreds

What to do:

  1. Place a wok on a high heat and when hot, add a couple of tablespoons of vegetable oil.  Add all of the vegetables and stir fry until slightly softened.
  2. Add the soy sauce, oyster sauce and sugar, and season well with salt and pepper.  Stir well and remove the wok from the heat.  Stir in the mint and transfer the vegetables into a cold bowl to cool.
  3. Add the litre of vegetable oil to a deep heavy-based saucepan (or deep fat fryer if you have one) and heat the oil on a medium to high heat.
  4. As the oil is coming up to the heat, make up the spring rolls.  Lay out a spring roll wrapper in front of you with one corner facing you to create a diamond effect.  Brush a little of the beaten egg onto the four edges of the wrapper.
  5. Spoon a portion of the vegetables onto the wrapper, a few centimetres from the bottom, in a thin strip, taking care not to touch the edges with filling.
  6. Lift the bottom of the wrapper over and tuck it in under the filling.  Fold the left, then the right sides over the top, and roll upwards to form a tube.  Now brush a little more egg over the top edge and seal it along the roll.  Repeat with the other wrappers until you have 10 rolls.
  7. When the oil is hot, lower in the spring rolls and deep fry them until golden brown all over – just a minute or two.  Drain them on kitchen paper before serving.

Try serving with dips of fresh minty yoghurt and Pantai sweetened chilli sauce.

30 minutes to prepare, 20 minutes to cook
Makes 4-6 servings

Continue reading