05/30/16 recipe -Taste USA

Monday, May 30, 2016

Bbq Sauce

How to Make Bbq Sauce Recipe - preparation 5 minutes cooking time 25 minutes Serves 4

Ingredients:
50g/2oz/4 tbsp butter
1 large onion, chopped
2 tbsp tomato ketchup
2 tbsp wine vinegar
2 tbsp Worcestershire sauce
2 tsp mustard powder

Method:
1 Fry the onion in the butter for 10 minutes. Add the tomato ketchup; cook for 2 minutes.

2 Mix the remaining ingredients with 150ml/¼ pint/scant ⅔ cup water. Add to the pan, bring to the boil and cook for 10 minutes.

Apple Sauce

How to Make Apple Sauce Recipe - preparation 10 minutes cooking time 10 minutes Serves 4

Ingredients:
450g/1lb cooking (green) apples, peeled, cored and sliced
2 tbsp sugar
25g/1oz/2 tbsp butter

Method:
1 Put the apples in a pan with 2 tbsp water. Cook gently for 10 minutes, until soft.

2 Beat until smooth, then stir in sugar to taste and the butter. Serve warm.

Beurre Blanc

How to Make Beurre Blanc Recipe - preparation 5 minutes cooking time 5 minutes Serves 4

Ingredients:
3 tbsp white wine vinegar
3 tbsp white wine
2 shallots, finely chopped
225g/8oz/1 cup butter, chilled and diced
salt and ground black pepper

Method:
1 Put the vinegar, wine and shallots in a pan. Bring to the boil and reduce to 1 tbsp.

2 Over a low heat, whisk in the butter, a piece at a time, until the sauce thickens. Season with salt and pepper to taste.

Bread Sauce

How to Make Bread Sauce Recipe - preparation 10 minutes cooking time 15 minutes Serves 8

Ingredients:
1 onion, quartered and studded with 6 cloves
2 bay leaves
450ml/¾ pint/1¾ cups milk
125g/4oz/2 cups fresh white breadcrumbs
a good pinch of freshly grated nutmeg
50g/2oz/4 tbsp butter
200ml/7fl oz/¾ cup double (heavy) cream
salt and ground black pepper

Method:
1 Put the onion, bay leaves and milk in a pan. Heat very gently for 15 minutes.

2 Remove the onion and bay leaves. Stir in the breadcrumbs, nutmeg and butter. Add the cream and seasoning. Serve warm.

Curry Sauce

How to Make Curry Sauce Recipe - preparation 5 minutes cooking time 20 minutes Serves 4

Ingredients:
50g/2oz/4 tbsp butter
1 small onion, finely chopped
1 tbsp curry powder
3 tbsp flour
450ml/¾ pint/1¾ cups milk
2 tbsp mango chutney

Method:
1 Melt the butter in a pan and fry the onion until golden. Stir in the curry powder and cook for 3–4 minutes. Add the flour and cook gently for 2–3 minutes.

2 Off the heat, stir in the milk. Bring to the boil slowly and cook, stirring, until the sauce thickens. Add the chutney and serve.

Simple Waldorf Salad

How to Make Simple Waldorf Salad Recipe - preparation 15 minutes Serves 4

Ingredients:
450g/1lb dessert apples
juice of 1 lemon
175g/6oz small red seedless grapes
6 celery sticks, sliced
4 tbsp chopped walnuts
150ml/¼ pint/scant ⅔ cup mayonnaise
1 cos (romaine) lettuce
salt and ground black pepper

Method:
1 Peel and core the apples and cut into dice. Sprinkle with lemon juice to prevent them discolouring.

2 Put the apples in a bowl with the grapes, celery and walnuts and gently stir in the mayonnaise. Season with salt and black pepper to taste.

3 Line a salad bowl with cos lettuce leaves. Pile the apple and celery mixture in the centre and serve.

Beetroot and Red Cabbage Salad

How to Make Beetroot and Red Cabbage Salad Recipe - preparation 15 minutes Serves 8

Ingredients:
½ red cabbage, shredded
500g/1lb 2oz cooked beetroot (beets)
3 red apples, cored and diced
For the dressing
6 tbsp fruity olive oil
2 tbsp cider vinegar
juice of 1 lemon
a small handful of fresh parsley, chopped
salt and ground black pepper

Method:
1 Put the red cabbage in a large bowl. Cut the beetroot into thin matchstick strips and add to the cabbage with the apples. Toss well to mix.

2 To make the dressing, put the oil, cider vinegar, lemon juice and parsley in a bowl. Season with salt and pepper and whisk together until blended.

3 Pour the dressing over the salad and toss everything together. Serve immediately..

Grated Carrot and Beetroot Salad

How to Make Grated Carrot and Beetroot Salad Recipe - preparation 15 minutes Serves 6

Ingredients:
3 large carrots, coarsely grated
500g/1lb 2oz raw beetroot (beets), coarsely grated
3 tbsp olive oil
1 tbsp cider vinegar
finely grated zest and juice of 1 large orange
4 tbsp chopped walnuts
a small handful of fresh parsley, roughly chopped
salt and ground black pepper

Method:
1 Put the carrots and beetroot in a serving bowl.

2 Mix the oil, vinegar, orange zest and juice and some salt and pepper together in a small bowl to make a dressing.

3 Scatter the walnuts and parsley over the grated vegetables. Pour over the dressing, toss lightly and serve.

Pea and Rocket Salad

How to Make Pea and Rocket Salad Recipe - preparation 10 minutes cooking time 5 minutes Serves 6

Ingredients:
450g/1lb fresh or frozen peas
3 tbsp olive oil
2 tsp wholegrain mustard
grated zest and juice of 1 lemon
a small bunch of fresh mint, chopped
75g/3oz rocket (arugula), torn
salt and ground black pepper

Method:
1 Bring a large pan of water to the boil, add the peas, then bring back to the boil and cook for 1 minute. Drain, then plunge the peas into a bowl of iced water to cool. Drain well

2 Put the oil, mustard and lemon zest and juice in a small bowl with some seasoning and whisk to combine.

3 Put the mint, rocket and peas in a large bowl, pour over the dressing and toss gently together. Serve immediately.

Sweet Chilli Ribbon Salad

How to Make Sweet Chilli Ribbon Salad Recipe - preparation 10 minutes Serves 6

Ingredients:
3 large carrots, trimmed
1 cucumber, trimmed
2 courgettes (zucchini), trimmed
2 tbsp sweet chilli sauce
1 tbsp white wine vinegar
ground black pepper

Method:
1 Use a vegetable peeler to make carrot ribbons and place them in a large bowl. Peel the cucumber and courgette into ribbons and place in the bowl with the carrots.

2 Blend the sweet chilli sauce with the vinegar and drizzle over the vegetable ribbons. Grind over some black pepper. Toss together and serve.

Mustard Potato Salad

How to Make Mustard Potato Salad Recipe - preparation 15 minutes cooking time 20 minutes Serves 12

Ingredients:
1.5kg/3lb 2oz new potatoes, cut into chunks
100ml/3½fl oz/⅓ cup olive oil
1 tbsp white wine vinegar
2 tbsp wholegrain mustard
juice of 1 lemon
1 bunch of spring onions (scallions), thinly sliced
salt and ground black pepper

Method:
1 Cook the potatoes in a pan of lightly salted boiling water for 15 minutes or until just tender but not breaking apart.

2 Meanwhile, whisk together the oil, vinegar, mustard, lemon juice and salt and pepper to taste.

3 Drain the potatoes, then return them to the pan. Pour the dressing over and stir in the spring onions. Mix gently so as not to break up the potatoes.

4 Transfer to a serving dish and serve warm or cold.

Mixed Green Salad

How to Make Mixed Green Salad Recipe - preparation 10 minutes Serves 8

Ingredients:
2 round lettuce hearts, leaves separated
125g/4oz watercress or rocket (arugula)
2 ripe avocados, peeled, stoned and roughly chopped
1 box salad cress, chopped
100g/3½oz mangetouts, sliced
For the vinaigrette dressing
4 tbsp olive oil
1 tbsp cider vinegar
1 tsp Dijon mustard
salt and ground black pepper

Method:
1 Put the lettuce hearts in a large bowl with the watercress or rocket, avocados, salad cress and mangetouts. Mix everything together.

2 To make the vinaigrette dressing, put all the ingredients in a screw-topped jar, secure the lid tightly and shake vigorously to mix. Or whisk together in a bowl.

3 Pour the dressing over the salad and toss gently together to mix. Serve immediately.

Classic Coleslaw

How to Make Classic Coleslaw Recipe - preparation 15 minutes Serves 8

Ingredients:
½ each green and white cabbage, finely shredded
2 carrots, grated
1 small onion, grated
1 bunch fresh parsley, chopped
For the dressing
8 tbsp natural yogurt
2 tbsp mayonnaise
1 tsp Dijon mustard
salt and ground black pepper

Method:
1 To make the dressing, put the yogurt, mayonnaise and mustard in a bowl. Season with salt and pepper and mix well together.

2 Put the cabbage, carrots and onion in a large bowl and mix together. Stir in the parsley.

3 Pour the dressing over the cabbage mixture and toss well.

Stir-Fried Green Beans and Tomatoes

How to Make Stir-Fried Green Beans and Tomatoes Recipe - preparation 10 minutes cooking time 8 minutes Serves 6

Ingredients:
450g/1lb green beans, trimmed
1 tbsp olive oil
2 garlic cloves, crushed
225g/8oz baby plum tomatoes, halved
2 tbsp chopped fresh parsley
salt and ground black pepper

Method:
1 Cook the beans in a pan of lightly salted boiling water for 4–5 minutes, then drain well.

2 Heat the oil in a wok or deep frying pan over a high heat. Briskly stir-fry the beans with the garlic and tomatoes for 2–3 minutes until the beans are tender and the tomatoes are starting to soften without losing their shape.

3 Season with salt and pepper, stir in the parsley and serve.

Thyme Tomatoes

How to Make Thyme Tomatoes Recipe - preparation 3 minutes cooking time 12 minutes Serves 6

Ingredients:
1kg/2¼lb cherry tomatoes, on the vine
1 tbsp olive oil
3 fresh thyme sprigs, chopped
salt and ground black pepper

Method:
1 Preheat the oven to 220°C/425°F/Gas 7.

2 Cut the tomatoes into small bunches and place in a roasting pan. Drizzle the oil over and sprinkle over the thyme. Season with salt and pepper.

3 Roast in the oven for 10–12 minutes until the tomatoes are tender and starting to char. Serve hot.

Creamy Leeks

How to Make Creamy Leeks Recipe - preparation 15 minutes plus cooling cooking time 20 minutes Serves 8

Ingredients:
900g/2lb leeks, thinly sliced
25g/1oz/2 tbsp butter
150ml/¼ pint/scant ⅔ cup crème fraîche
a pinch of freshly grated nutmeg
salt and ground black pepper

Method:
1 Cook the leeks in a pan of lightly salted boiling water for 8–10 minutes until just tender. Drain and plunge into a bowl of icy cold water. Drain and pat dry with kitchen paper.

2 Melt the butter in a frying pan, add the leeks and stir over a medium heat for 2–3 minutes. Stir in the crème fraîche and season with salt and pepper.

3 Cook for a few minutes until heated through and bubbling. Sprinkle with grated nutmeg and serve.

Brussels Sprouts with Chestnuts

How to Make Brussels Sprouts with Chestnuts Recipe - preparation 15 minutes cooking time 12 minutes Serves 8

Ingredients:
900g/2lb Brussels sprouts, trimmed
1 tbsp olive oil
6 rashers (slices) streaky bacon, chopped
1 x 200g/7oz pack peeled cooked chestnuts
30g/1oz/2 tbsp butter
salt and ground black pepper

Method:
1 Add the sprouts to a large pan of lightly salted boiling water, return to the boil and blanch for 2 minutes. Drain well and refresh with cold water.

2 Heat the oil in a frying pan. Add the bacon and fry over a low heat for 5 minutes until crisp. Remove and set aside.

3 Add the butter and chestnuts and cook for 5 minutes to heat through gently.

4 Add the sprouts and cook for 5 minutes until just tender. Return the bacon and chestnuts to the pan, season to taste with salt and pepper and serve.

Spiced Red Cabbage

How to Make Spiced Red Cabbage Recipe - preparation 10 minutes cooking time 15–20 minutes Serves 6

Ingredients:
1 tbsp olive oil
15g/½oz/1 tbsp butter
1 tsp each ground ginger and coriander
a pinch of freshly grated nutmeg
450g/1lb red cabbage, shredded
2 tbsp balsamic vinegar
1 tbsp caster (superfine) sugar
a large handful of fresh parsley, roughly chopped
salt and ground black pepper

Method:
1 Heat the oil and butter in a large pan over a high heat. Stir in the spices and cook for 1 minute. Add the red cabbage and cook for 10–15 minutes, stirring often, until just softened.

2 Add the balsamic vinegar and sugar and cook for 3 minutes, stirring occasionally.

3 Stir in the parsley and season to taste. Serve immediately.

Winter Roast Root Vegetables

How to Make Winter Roast Root Vegetables Recipe - preparation 15 minutes cooking time 1 hour Serves 4

Ingredients:
1 large potato, cut into large chunks
1 large sweet potato, cut into large chunks
3 carrots, cut into large chunks
4 small parsnips, halved
1 small swede (rutabaga), cut into large chunks
5 tbsp olive oil
2 fresh rosemary and 2 fresh thyme sprigs
salt and ground black pepper

Method:
1 Preheat the oven to 200°C/400°F/Gas 6.

2 Put all the prepared vegetables in a large roasting pan and drizzle the oil over them.

3 Slip the herb sprigs between the vegetables, then season with salt and pepper and toss everything together.

4 Roast in the oven for 1 hour or until tender. Keep checking after 45 minutes to see if they are cooked and to turn the vegetables. Remove the herbs if they are charred and serve.

Baked Beetroot

How to Make Baked Beetroot Recipe - preparation 15 minutes cooking time 1 hour 30 minutes Serves 6

Ingredients:
1kg /2¼lb beetroot (beets)
15g/½oz/1 tbsp butter
salt and ground black pepper
chopped fresh parsleyto garnish
balsamic vinegar to drizzle

Method:
1 Preheat the oven to 200°C/400°F/Gas 6.

2 Trim the beetroot and rinse in cold water.

3 Rub the butter over a large piece of foil. Place the beetroot on the buttered foil and season with salt and pepper. Bring the edges of the foil up to the centre over the beetroot and seal to make a parcel. Put on a baking sheet.

4 Bake in the oven for 11½ hours until the beetroot are tender and the skin peels away easily.

5 Set aside until cool enough to handle, then rub off the skins and cut the beetroot into cubes.

6 Scatter the chopped parsley or chives over the top and serve, if wished, drizzled with some balsamic vinegar.

Braised Red Cabbage

How to Make Braised Red Cabbage Recipe - preparation 15 minutes cooking time 50 minutes Serves 6

Ingredients:
1 tbsp olive oil
1 red onion, chopped
2 cooking (green) apples, peeled, cored and diced
1kg/2¼lb red cabbage, shredded
2 tbsp light brown sugar
2 tbsp red wine vinegar
½ tsp each ground allspice and cinnamon
300ml/½ pint/1¼ cups hot vegetable stock
salt and ground black pepper

Method:
1 Heat the oil in a large pan, add the onion and cook over a low heat for 5 minutes. Add all the remaining ingredients and season with salt and pepper.

2 Bring to the boil, then reduce the heat, cover the pan and simmer gently for 45 minutes until nearly all the liquid has evaporated and the cabbage is really tender. Serve hot.

Neeps and Tatties

How to Make Neeps and Tatties Recipe - preparation 15 minutes cooking time 20 minutes Serves 4

Ingredients:
340g/12oz swede (rutabaga), peeled and cut into chunks
450g/1lb potatoes, cut into chunks
50g/2oz/4 tbsp butter
2 tbsp double (heavy) cream
freshly grated nutmeg
salt and ground black pepper
haggis to serve (optional)

Method:
1 Bring a pan of lightly salted water to the boil, add the swede and cook for 20 minutes or until tender. Drain well.

2 Meanwhile, boil the potatoes in another pan of lightly salted water and cook for 15 minutes until tender. Drain well.

3 Mash the potatoes and swede separately with half the butter and cream each. Season with nutmeg, salt and pepper and serve with haggis, if wished.

Colcannon

How to Make Colcannon Recipe - preparation 10 minutes cooking time 20 minutes Serves 4

Ingredients:
900g/2lb potatoes, cut into chunks
50g/2oz/4 tbsp butter
1 small Savoy cabbage, shredded
75g/3oz lean bacon, chopped
100ml/3½fl oz/⅓ cup double (heavy) cream
salt and ground black pepper

Method:
1 Put the potatoes in a pan of cold salted water and bring to the boil. Reduce the heat and simmer for 15–20 minutes until tender. Drain well and keep warm.

2 Meanwhile, melt the butter in a large frying pan. Add the cabbage and bacon and cook briskly over a medium heat for 3–4 minutes.

3 Mash the potatoes with the cream until smooth. Add the cabbage and bacon and mix together. Season with salt and pepper and serve.

Roast Parsnips

How to Make Roast Parsnips Recipe - preparation 10 minutes cooking time 45 minutes Serves 8

Ingredients:
4 tbsp duck fat or sunflower oil
8 thick parsnips, quartered lengthways
3 tbsp semolina (farina)

Method:
1 Preheat the oven to 200°C/400°F/Gas 6.

2 Put the fat or oil in a large roasting pan and pop it in the oven to get spitting hot.

3 bring the parsnips to the boil in a pan of cold salted water. Boil for 5 minutes, then drain and leave in the colander for a few minutes. Put the semolina on a plate and use to coat the parsnips, shaking off any excess.

4 Put the parsnips in the roasting pan, tossing to coat in the hot fat. Roast in the oven for 35–40 minutes, turning twice, until they are crisp and golden brown. Serve immediately.

Bubble and Squeak

How to Make Bubble and Squeak Recipe - preparation 15 minutes plus cooling cooking time 45 minutes Serves 12

Ingredients:
900g/2lb potatoes, cut into chunks
50g/2oz/4 tbsp butter
1 large onion, chopped
2 large leeks, shredded
225g/8oz green cabbage, shredded
flour to dust
2 tbsp oil
salt and ground black pepper

Method:
1 Cook the potatoes in a large pan of lightly salted boiling water until tender, then drain and mash.

2 Heat half the butter in a large non-stick frying pan and cook the onion, leeks and cabbage over a low heat for 10 minutes, stirring, or until tender and starting to colour.

3 Mix the cooked vegetables with the mashed potatoes and season with salt and pepper. Leave to cool, then mould into 12 patties and dust with flour.

4 Heat the oil and remaining butter in a non-stick frying pan and cook the patties for 4 minutes on each side or until they are golden brown. Serve immediately.

Oven Chips

How to Make Oven Chips Recipe - preparation 10 minutes cooking time 40 minutes Serves 4

Ingredients:
900g/2lb potatoes
3 tbsp olive oil
sea salt flakes

Method:
1 Preheat the oven to 240°C/475°F/Gas 9.

2 Peel the potatoes and cut into chips. Add to a pan of lightly salted boiling water, cover and bring back to the boil, then boil for 2 minutes. Drain well and pat dry with kitchen paper.

3 Transfer the potatoes to a large roasting pan. Toss with olive oil and season lightly with sea salt.

4 Bake for 35–40 minutes or until golden brown and cooked, turning occasionally. Drain on kitchen paper and serve.

Roast Potatoes

How to Make Roast Potatoes Recipe - preparation 20 minutes cooking time 1 hour 50 minutes Serves 6

Ingredients:
1.5kg/3lb 5oz potatoes, cut into large chunks
4 tbsp duck fat or olive oil
sea salt

Method:
1 Put the potatoes in a large pan of salted water. Cover and bring to the boil. Boil for 6–7 minutes, then drain well.

2 Return the potatoes to the warm pan and shake them roughly, so they become fluffy around the edges.

3 Preheat the oven to 220°C/425°F/Gas 7.

4 Heat the fat or oil in a large roasting pan on the hob. When it sizzles, add the potatoes. Baste the potatoes, taking care as the fat will splutter.

5 Roast the potatoes in the oven for 1 hour, then reduce the oven temperature to 200°C/400°F/Gas 6 and roast for 40 minutes. Turn the potatoes only once during cooking to crisp and brown them.

6 Season with a little salt just before serving.

Spiced Potato Wedges

How to Make Spiced Potato Wedges Recipe - preparation 10 minutes cooking time 45 minutes Serves 8

Ingredients:
4 large sweet potatoes
3 large baking potatoes
4 tbsp olive oil
a pinch of dried chilli flakes
salt and ground black pepper

Method:
1 Preheat the oven to 200°C/400°F/Gas 6.

2 Cut the sweet potatoes and baking potatoes into wedges and place in a bowl. Pour the oil over, then sprinkle over the chilli flakes and season with salt and pepper.

3 Arrange the potato wedges in a large roasting pan and cook in the oven for 40–45 minutes, turning occasionally, until tender and golden brown. Serve immediately.

Boulangere Potatoes

How to Make Boulangere Potatoes Recipe - preparation 15 minutes cooking time 1 hour 30 minutes Serves 6

Ingredients:
butter to grease
1kg/2¼lb potatoes, peeled
1 tbsp fresh thyme leaves
475ml/16fl oz/scant 2 cups hot vegetable stock
salt and ground black pepper

Method:
1 Preheat the oven to 200°C/400°F/Gas 6. Butter a large ovenproof dish.

2 Slice the potatoes very thinly, preferably with a mandolin. Arrange half the slices in a layer in the buttered dish. Sprinkle with some of the thyme and salt and pepper and cover with the rest of
the potatoes.

3 Pour the hot stock over the top and place a sheet of buttered parchment paper on top of the potatoes.

4 Cook in the oven for 30 minutes, then remove the parchment paper and cook uncovered for 1 hour until the potatoes are cooked and crisp and golden brown on top. Serve hot.

Squid and Tomato Pasta

How to Make Squid and Tomato Pasta Recipe - preparation 5 minutes cooking time 15 minutes Serves 4

Ingredients:
450g/1lb spaghetti
2 tbsp olive oil
2 garlic cloves, chopped
a pinch of dried chilli flakes
12 cherry tomatoes, chopped
2 squid, cleaned and sliced
salt and ground black pepper
lemon wedges to serve

Method:
1 Cook the pasta in a large pan of lightly salted boiling water according to the pack instructions.

2 Heat the oil in a pan and add the garlic. Cook for 1 minute, then add the chilli flakes and cook for 1 minute.

3 Stir in the tomatoes and squid and cook for 5 minutes until the squid is tender. Season with salt and black pepper.

4 Drain the pasta, return to the pan and add the sauce. Toss together and serve with lemon wedges.

Spinach and Ricotta Cannelloni

How to Make Spinach and Ricotta Cannelloni Recipe - preparation 25 minutes cooking time 1 hour Serves 4

Ingredients:
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 x 400g/14oz can tomatoes
2 tsp balsamic vinegar
450g/1lb spinach
500g/1lb 2oz/3 cups ricotta cheese
1 large (US extra-large) egg, beaten
4 tbsp freshly grated Parmesan
freshly grated nutmeg
12 cannelloni tubes
125g/4oz mozzarella, cubed
salt and ground black pepper

Method:
1 Heat the oil in a pan and gently cook the onion over a low heat for 10 minutes or until softened. Add the garlic and cook for 1 minute. Pour in the tomatoes and bring to the boil. Reduce the heat and simmer for 20 minutes or until slightly thickened. Add the balsamic vinegar.

2 Meanwhile, wash the spinach, discarding any tough stalks, and put in a large pan over a low heat. Cover the pan and cook for 2 minutes, shaking, until it wilts. Drain well in a colander, pressing down with a saucer, and roughly chop.

3 Preheat the oven to 180°C/350°F/Gas 4 and lightly oil a baking dish. Mix together the ricotta, egg, Parmesan and nutmeg with the spinach. Season with salt and pepper.

4 Use the spinach mixture to fill the cannelloni tubes and put in the baking dish in a single layer. Pour the tomato sauce over and dot with the mozzarella.

5 Bake in the oven for 30 minutes or until golden brown.

Spinach and Ricotta Cannelloni

Spicy Rice Bake

How to Make Spicy Rice Bake Recipe - preparation 15 minutes plus chilling cooking time 40 minutes Serves 8

Ingredients:
3 tbsp olive oil
1 large red onion, thinly sliced
1 red chilli, seeded and sliced
juice of 1 lime
1 tbsp brown sugar
340g/12oz/1½ cups basmati rice
1 bunch of fresh mint, chopped
a few fresh basil leaves, torn
3 tbsp toasted flaked almonds
salt and ground black pepper

Method:
1 Heat the oil in a frying pan and fry the onion for 10 minutes over a medium heat until golden and tender. Add the chilli, lime juice and sugar. Cool, then cover and chill.

2 Meanwhile, cook the rice according to the pack instructions. Spread on a baking sheet and leave to cool, then chill.

3 Preheat the oven to 200°C/400°F/Gas 6.

4 Put the rice in a shallow ovenproof dish. Stir in the onion mixture and season with salt and pepper.

5 Bake in the oven for 20 minutes until piping hot. Stir in the mint, basil and almonds and serve immediately.

Spicy Rice Bake

Fettuccine Carbonara

How to Make Fettuccine Carbonara Recipe - preparation 5 minutes cooking time 10 minutes Serves 4

Ingredients:
340g/12oz fettuccine
175g/6oz smoked bacon, diced
1 tbsp olive oil
2 large egg yolks
150ml/¼ pint/scant ⅔ cup double (heavy) cream
50g/2oz Parmesan, grated
4 tbsp chopped fresh parsley
salt and ground black pepper

Method:
1 Cook the pasta in a large pan of lightly salted boiling water according to the pack instructions. Drain.

2 Meanwhile, fry the bacon in the oil until golden brown and crisp. Add to the drained pasta and keep hot.

3 Beat the egg yolks and cream together in a bowl.

4 Stir into the pasta with the Parmesan and parsley, mixing well. Season to taste and serve immediately.

Chickpea and Spinach Pilaff

How to Make Chickpea and Spinach Pilaff Recipe - preparation 10 minutes cooking time 25 minutes plus standing Serves 4

Ingredients:
2 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
25g/1oz/2 tbsp butter
1 tsp cumin seeds
175g/6oz/¾ cup long-grain rice
600ml/1 pint/2½ cups hot vegetable stock
1 x 400g/14oz can chickpeas (garbanzos), drained and rinsed
340g/12oz baby spinach leaves
salt and ground black pepper
natural yogurt to serve

Method:
1 Heat the oil in a large pan over a low heat. Add the onion and garlic and cook for 10 minutes, stirring, until tender.

2 Add the butter, then stir in the cumin seeds and rice. Cook for 2 minutes, then add the hot stock. Bring to the boil, then reduce the heat and simmer for 10–12 minutes until most of the liquid has been absorbed and the rice is tender.

3 Remove the pan from the heat and stir in the chickpeas and spinach. Cover with a lid and leave to stand for 5 minutes until the spinach has wilted and the chickpeas are heated through. Season to taste with salt and pepper.

4 Fluff up the rice grains with a fork and serve immediately with some natural yogurt.

Quiche Lorraine

How to Make Quiche Lorraine Recipe - preparation 35 minutes cooking time 1 hour plus cooling Serves 8

Ingredients:
225g/8oz shortcrust pastry
flour to dust
For the filling
25g/1oz/2 tbsp butter
1 small onion, finely chopped
225g/8oz unsmoked streaky bacon, chopped
4 large eggs, beaten
400ml/14fl oz/1⅔ cups crème fraîche
100g/4oz/1 cup grated Gruyère or Cheddar cheese
salt and ground black pepper

Method:
1 Preheat the oven to 200°C/400°F/Gas 6.

2 Roll out the pastry on a lightly floured surface and use to line a 23cm/9in deep, loose-based tart tin. Line with parchment paper and baking beans and bake in the oven for 15 minutes. Remove the paper and return to the oven for a further 5 minutes. Reduce the oven temperature to 190°C/375°F/Gas 5.

3 Melt the butter in a frying pan, add the onion and cook for 5 minutes over a medium heat. Add the bacon and cook, stirring, until golden brown.

4 Mix the eggs with the crème fraîche and grated cheese, and season with salt and pepper. Put the bacon mixture in the pastry case and pour over the egg mixture to fill the case.

5 Cook in the oven for 30–35 minutes until golden brown and just set. Serve lukewarm or cold, cut into wedges.