Browsing: CREATE

CHEF COOKING VIDEOS Beetroot Tzatziki (Vegan-friendly)

Beetroot Tzatziki (Vegan-friendly)

An adaption of the Greek tzatziki which is usually made with cucumber and yogurt. When you make it with  beetroot it turns a stunning carmine colour so it makes anything you eat it with look good. We sometimes skip the mint and use a teaspoon of toasted cumin seeds instead, and sprinkle some extra cumin seeds on top. You could do the same with toasted coriander seeds or use fresh coriander instead of mint. 

MAIN COURSES

Tomato and Bean Salsa Wraps (Vegan friendly)

You won’t miss meat when you eat these tomato and bean salsa wraps. Feel free to use mixed beans, or butter beans or kidney beans. Heat the finished salsa with a tablespoon of olive oil in a saucepan to make a warm salsa wrap.

SIDE DISHES Potato and Asparagus Salad (Vegan)

Potato and Asparagus Salad (Vegan-friendly)

A summer potato salad that makes the best of new potatoes. Eat them in their skins – not only do they taste better (chef Heston Blumenthal infuses the milk for his mashed potato with potato skins to add an earthy flavour) but they are full of nutrients that are too good to waste. This recipe is also vegetarian and vegan-friendly.

COOKBOOK RECIPES Teppan-Yaki

Japan – The Cookbook: Teppan-Yaki

From ‘Japan’ by Nancy Singleton Hachisu with 400 simple elegant authentic recipes including soups, noodles, rices, pickles, one-pots, sweets, and vegetables. This Teppan-yaki recipe is complex in flavour while still being easy to cook at home.

COOKBOOK RECIPES Diana Henry: Pink Grapefruit and Basil Ice Cream from How to Eat a Peach

Diana Henry: Pink Grapefruit and Basil Ice Cream

Telegraph food writer and James Beard award-winning cookbook author Diana Henry has published her new cookbook How to Eat a Peach celebrating menus, stories and places. ‘This is possibly the best ice cream I’ve ever made. I’d been doing a good lemon and basil ice for years… then it struck me that the bitterness of grapefruit might be good with the almost cloying sweetness of basil. I was right.’

COOKBOOK RECIPES Diana Henry recipe for Broad Beans with Lettuce, Shallots and Mint

Broad Beans with Lettuce, Shallots and Mint

From Telegraph food writer and James Beard award-winning cookbook author Diana Henry’s new cookbook How to Eat a Peach celebrating menus, stories and places. She cooks up feasts for family and friends based on meals she has cooked and loved over the years.  She serves this with Leg of Lamb Stuffed with Lemon and Many Herbs from the same book.

COOKBOOK RECIPES Diana Henry recipe for leg of lamb stuffed with lemon & many herbs

Leg of Lamb Stuffed with Lemon and Many Herbs

Telegraph food writer and James Beard award-winning cookbook author Diana Henry has published her new cookbook How to Eat a Peach celebrating menus, stories and places. She cooks up feasts for family and friends based on meals she has cooked and loved over the years. ‘This lamb came about because I couldn’t decide which herb to choose, so I just used several together, and I’ve now been making it for thirty years’, writes Diana. ‘The herb paste permeates every bit of the meat. Because it’s simple, I usually serve it with an unusual – but not complicated – side dish. The sarassou recipe (see link at the end of this recipe) is excellent with the lamb, radishes and potatoes.’

COOKBOOK RECIPES Diana Henry Recipe: Spinach and Ricotta Gnudi from her How to Eat a Peach cookbook

Diana Henry Recipe: Spinach and Ricotta Gnudi

Telegraph food writer and James Beard award-winning cookbook author Diana Henry has published her new cookbook How to Eat a Peach celebrating menus, stories and places. ‘Tender little dumplings, as fragile as a pasta filling, which is how they got their name: gnudi is Tuscan dialect for ‘naked’ (and Michelangelo’s paintings of nude figures in the Sistine Chapel were referred to as ignudi)’, says Diana. ‘I adore these. They take a bit of time to make, but I love the process; you need a light touch, as forming them is like handling flowers. I am sometimes tempted to complicate gnudi – adding strips of Parma ham, lightly cooked broad beans or peas (and all of these are fine additions) – but they’re best unadorned, served with nothing more than melted butter.’

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