скачать книгу бесплатно
100g hummus
100g feta cheese
½ small courgette
6 cherry tomatoes
Drizzle of balsamic glaze (found in the supermarket)
Extra virgin olive oil
Small handful of fresh mint leaves
Salt and freshly ground black pepper
Feta, hummus & courgette pizza with balsamic drizzle & mint
+ Spread the hummus over the base of the pizza and crumble the feta on top. Use a vegetable peeler to slice the courgette into long, thin strips. Keep going until all is used up and arrange these also. Halve the tomatoes, scatter them over and season with salt and pepper.
+ When you have topped the pizzas, bake each one in the oven for 8–10 minutes or until crispy and the sausage on the harissa, chilli & sausage pizza is cooked. Once cooked, scatter the rocket over. Scatter the basil leaves over the cooked goat’s cheese pizza and drizzle with a little oil. Drizzle the balsamic glaze over the feta pizza with a good drizzle of olive oil, then scatter over the mint leaves. Serve the pizzas immediately.
(#ulink_be5b3ae7-7a0d-5937-add7-ae3e06a56c94)
Aussie sweetcorn breakfast fritters with avocado & rocket salad & sweet chilli jam (#ulink_be5b3ae7-7a0d-5937-add7-ae3e06a56c94)
Peppadew peppers, which are used in this dish, are generally found in a jar near the capers in the supermarket. However, if you can’t find them, just use 100g of cherry tomatoes in their place (in addition to the cherry tomatoes already in the recipe), along with a bit of Tabasco.
Time from start to finish: 20 minutes
Serves: 2
Equipment: Colander, blender or food processor, medium pan, large frying pan, medium bowl or jug
Chilli jam
375g jar of mild or hot Peppadew peppers
125g cherry tomatoes
½ bag of fresh basil
6 tbsp caster sugar
Fritters
Sunflower oil
50g self-raising flour
50ml whole milk
1 egg
425g tin of sweetcorn
50g half- or full-fat crème fraîche, to serve
Avocado & rocket salad
1 ripe avocado
½ bag of rocket
Drizzle of extra virgin olive oil
Drizzle of balsamic vinegar
Salt and freshly ground black pepper
+ First, prepare the chilli jam. Drain the Peppadew peppers well and put them in a blender or food processor with the cherry tomatoes. Rip the leaves from the basil stalks, add them too and blitz until smooth. Then tip into a medium pan over a medium heat. Add the caster sugar and bring to the boil.
+ Meanwhile, start on the fritters. Put a big drizzle of oil into a large frying pan over a medium to high heat. Put the flour, milk and egg in a medium bowl or jug with a big pinch of salt and some pepper. Beat the mixture hard with a wooden spoon to get rid of any lumps. Drain the sweetcorn well, stir into the batter and set aside for a moment.
+ Once the chilli jam is boiling, turn down the heat and leave it to simmer away for 8 minutes, stirring it from time to time so that it does not catch on the bottom.
+ Once the oil in the frying pan is nice and hot, put four dollops of the fritter mix into the pan. Each one should be about 10cm in diameter and this uses all of the mixture up. Cook for about 3 minutes.
+ Meanwhile, cut the avocado in half and remove the stone. The easiest way to get the stone out is to put the blade of a sharp knife into the stone as if you were going to cut it in half. Then twist the knife a bit and the stone should just pop out. Peel off the skin and slice the flesh into long, thin strips. Arrange to one side of two serving plates and set aside for a moment.
+ The underside of the fritters should now be crisp and golden brown, so flip them over and leave to cook for another 3 minutes.
+ Pile the rocket into the centre of each plate, drizzle with a little oil and balsamic vinegar. Once the fritters are crisp and golden on the bottom, remove them from the heat and arrange two of them on each plate opposite the avocado. Dollop the crème fraîche beside them. Remove the now-reduced chilli jam from the heat and spoon a little onto each plate. Give a little twist of black pepper over everything and serve.
+ Any remaining chilli jam can be stored in a sterilised jar in the fridge for up to one month. See the limoncello (#u9d6f52e0-752e-54c9-989b-411db795dac1) recipe for how to sterilise jars. It is also delicious served with meats and cheeses.
(#ulink_d7efcc44-e16b-5f41-9f24-7cea18310636)
Simple salmon ceviche with tortilla chips (#ulink_d7efcc44-e16b-5f41-9f24-7cea18310636)
Use the freshest, freshest fish that you can find for this dish. Even go to the fishmonger if you have one near you and ask him for his finest catch. This is a wonderfully summery South American-style dish with lots of tang and spice. Sea bass, tuna, salmon, even scallops, can all be used here. You can either just buy a big bag of tortilla chips or, if you fancy making your own, they are very, very easy and I have included the recipe below.
Time from start to finish: 30 minutes if making your own tortilla chips (you actually only save 2–3 minutes if using shop-bought!)
Serves: 4
Equipment: 1–2 large baking sheets
Ceviche
3 × 125g (approx) really fresh, skinless, sustainably caught salmon fillets
3 spring onions
2cm piece of fresh ginger
1–2 red chillies (depending on how hot you like them)
1 avocado
1 squidge of honey (optional: a bit of sweetness for those with a sweet tooth!)
1 lime
½ orange
A drizzle of extra virgin olive oil (optional)
Small handful of fresh mint leaves
Tortillas
4 corn or wheat tortillas, if making homemade tortilla chips
or
200g bag of tortilla crisps, if not Vegetable oil or oil spray (optional)
Salt and freshly ground black pepper
+ If home baking your own tortilla chips, then preheat the oven to 200°C, (fan 180°C), 400°F, Gas Mark 6.
+ Pull any bones from the salmon fillets and, using a sharp knife, remove any brown flesh from underneath. Cut them up as thinly as possible (no thicker than about 5mm) as if you were cutting a loaf of bread into slices. Arrange them in a single layer on a large serving platter.
+ Trim and finely slice the spring onion (both the green and the white bits), peel the ginger and chop it into thin sticks and then halve and finely slice the chillies, discarding the seeds. Scatter all three ingredients over the salmon.
+ Halve the avocado, discard the stone and carefully peel the skin off. Then turn each half cut side down and slice them really thinly lengthways. Arrange them over the salmon and drizzle the honey over, if using.
+ Squeeze the lime and orange juice over, making sure you cover all of the fish. Drizzle with some oil, if using, and season with salt and pepper. Cover and then leave in the fridge to ‘cook’ for about 10 minutes.
+ If you are making tortilla chips, put the tortillas in a pile and cut them into 12 wedges as if you were cutting a cake. Lay them in a single layer on one or two large baking sheets. Drizzle or spray with some oil, if using (not essential but makes them a little tastier), and season with salt and pepper.
+ Put the tortillas in the oven for 5 minutes. I have a habit of not remembering they are in, though, and so I really have to keep an eye on them!
+ When the tortillas are crisp and golden, remove from the oven and leave to cool for a minute before piling into a serving bowl. Or, if using shop-bought tortilla chips, simply empty them into the serving bowl.
+ When the ceviche is just turning a bit white at the edges, it is ready, so remove it from the fridge. Rip up the mint leaves, scatter them over and serve with the tortilla chips.
(#ulink_3cb13586-148c-5e6e-a6df-58dd45390706)
Gingerbread pancakes with Parma ham & maple syrup (#ulink_3cb13586-148c-5e6e-a6df-58dd45390706)
Major brownie points are awarded to anyone who goes the extra mile on Sunday and rustles up this breakfast dish. If you prefer to have the pancakes plain, then just omit the cinnamon, ground ginger, lemon zest, vanilla and sugar; this plain mix can also be used for your Yorkshire puddings.
Time from start to finish: 20 minutes
Serves: 4
Equipment: Large bowl, zester, large frying pan, 2 baking trays
225g self-raising flour
3 tbsp soft light brown sugar
1 tsp baking powder
1 tsp ground cinnamon
2 tsp ground ginger
Pinch of salt
½ lemon
½ vanilla pod (or a couple of drops of vanilla extract) (optional)
300ml semi-skimmed milk
1 medium egg
Sunflower oil
12 slices of Parma ham (or bacon)
To serve
100ml maple syrup
100g sour cream or half- or full-fat crème fraîche
+ Preheat the oven to 110°C, (fan 90°C), 225°F, Gas Mark ½. This is to keep the pancakes warm, as they are cooked in batches.
+ Put the flour, sugar, baking powder, cinnamon, ginger and salt into a large bowl, give them a quick mix and make a well in the centre. Finely grate the lemon zest in. Split the vanilla pod open, scrape the seeds out and add them too (or vanilla extract, if using). Then gradually pour the milk in bit by bit, stirring all the time to give a smooth mixture. Beat the egg in well and set aside.
+ Put a drizzle of oil into a large frying pan on a medium heat and cook the Parma ham (or bacon) for 2–3 minutes on each side until nice and crisp. Then remove with tongs and drain on kitchen paper. Tip onto a baking tray and keep warm in the oven until ready to serve.
+ Leave the pan on the heat, but reduce it to low and add a little bit more oil if need be. Then spoon in four dollops of the pancake mix (to spread to about 10cm wide). Leave to cook for 1–2 minutes until golden, then flip them over and cook for another 1–2 minutes. Slide them onto a baking tray and put in the oven to keep warm. Then repeat with the remaining mix to give 12 in total.
+ Once you have made all of the pancakes, divide them between four plates. I like to pile the Parma ham high on them, drizzle with the maple syrup and serve with a dollop of sour cream or crème fraîche.
