Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: american, basic, berries, berry, british, dessert, muffin, muffins, nut, snack | No Comments »
Lightly whisk the eggs, cream and zest in a bowl. Sift the dry ingredients together and add the berries and/or nuts, until coated. Start adding the dry ingredients to the egg mixture and stir until two-thirds are mixed. Add the melted butter and finish with the rest. Butter the muffin pan and dust it with flour (or use paper moulds). Fill them two-thirds full and bake in a 190C oven for about 20min or until a toothpick comes out clean.
Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: cheese, course, goat, italian, lasagna, lasagne, main, nut, nuts, pasta, pignoli, pine, ricotta, spinach | No Comments »
If using dry lasagne sheets, cook them according to the manufacturer’s instructions. Stir-fry the chopped onion in a heavy based frying pan until soft. Add the garlic and, quickly, the spinach. Toss and let it steam. Season with salt and pepper and set aside. Crumble the ricotta with a fork and grate the goat cheese. Toast the pine nuts, tossing them in a dry pan. In a greased ovenproof dish, line layers of noodles, spinach, crumbled ricotta and grated goat cheese, seasoning with a bit more salt and pepper. Drizzle each with extra virgin olive oil. Finish with a layer of pasta and cover it with the cheeses. Bake it in a 200C oven until golden on top.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: apple, apples, cashew, endive, fish, italian, know your onion, know your onions, knowyouronion, knowyouronions, mackerel, nut, salad, smoked, trout, vinaigrette | No Comments »
Make the vinaigrette: in a jam jar, add the vinegar, sugar, oils, salt and pepper to taste. Close the jar and shake it vigorously to mix everything together. Cut the endives lengthwise in quarters. Cut off the core that holds the leaves. Core the apples and also cut them in quarters and slice thinly. Break or tearthe smoked fish in large pieces and coarsely chop the nuts. Mix everything in a bowl and season with the vinaigrette.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: fig, ham, italian, know your onion, know your onions, knowyouronion, knowyouronions, nut, parma, parmesan, pine, piñoli, salad | No Comments »
Trim the tops of the figs and quarter. Toast the pine nuts in a dry frying pan. Leave to cool. Tear the Parma ham slices in large pieces. Place the figs in a bowl along with the salad leaves and pine nuts. At the last minute, season with the balsamic vinegar, olive oil and freshly ground black pepper. Gently mix together. Serve by placing a bunch of salad leaves on the centre of the plates and garnish them with the figs and ham pieces. With a vegetable peeler, cut thin slices of parmesan to finish.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: cheese, contemporary, course, goats, italian, know your onion, know your onions, knowyouronion, knowyouronions, lasagna, lasagne, main, nut, pasta, pine, ricota, ricotta, spinach | No Comments »
Precook the lasagne sheets and set aside (store them with cling film between layers so they don’t stick). Sweat the onions and garlic in some olive oil. Add the spinach and cook until soft. Remove from the heat. Grate the goat’s cheese and crumble the ricotta with a fork. In a dry frying pan, lightly toast the pine nuts. Oil an ovenproof dish and lay enough lasagne sheets to cover the bottom of the dish. Spread a layer of ricotta, sprinkle some of the grated cheese and pine nuts, and spread a layer of spinach. Cover with another layer of lasagne and repeat until the dish is full. Finish with a layer of pasta and a generous amount of grated hard goat’s cheese on top. Bake in a medium oven until the cheese is crispy and brown.
