Pico De Gallo

       Pico De Gallo

Ingredients:

3 large tomatoes, chopped 
1/2 cup sweet onion, chopped 
1 jalapeno pepper, seeded and minced 
1/2 cup chopped fresh cilantro 
3 tablespoons lime juice 
1 teaspoon salt 
1/2 teaspoon fresh ground pepper

Directions:

1. Chop all vegetables.
2. Stir together all ingredients; serve with tortilla chips.

* Great to use leftovers on scrambled eggs, marination for chicken, inside a quesadilla or as a fat-free salad dressing!

Cheese Fondue

          Cheese Fondue

Ingredients:

2 clove garlic, minced 
1 cup cream
1 tablespoon flour 
1 cup finely chopped sun dried tomatoes
1 cup grated mozzarella 
2 cups shredded cheddar cheese
6 fresh basil leaves, slivered

Dippers: 1 loaf crusty Italian bread that has been cut into 1-inch cubes; 
1 cup cherry tomatoes; 
8 ounces of cleaned and trimmed button mushrooms cut into small cubes.

Directions:

1. Pour 1 cup of boiling water over sun dried tomatoes in a small bowl, and leave to soften for 10 minutes. 
Remove tomatoes from water and chop into small pieces.

2. Rub inside of fondue pot with cut side of garlic. 
Next, heat cream in pot until it begins to boil. Toss cheese with flour, 
and then add slowly to pot, stirring the whole time. Add tomatoes and basil leaves to mixture and stir until smooth.

Serve with dippers.

Chickpea and bulgur salad with mint

  

            Chickpea and bulgur salad with mint

Ingredients:

Fine bulgur, rinsed 150g
Chickpeas, drained and rinsed 400g
Red onion, finely chopped 100g
Toasted sesame seeds 30g
Cloves garlic, crushed 30g
Olive oil 75ml
Lemon juice 40ml
Parsley, finely chopped 60g
Mint, coarsely chopped 30g
Sea salt 10g
Black pepper 10g
Paprika 10g

Preparation:

1. Place bulgur in a bowl and pour in boiling water and leave it to soak until it doubles in volume. Place chickpeas in a bowl with the onion, sesame seeds and garlic, and mix with olive oil and lemon juice.
2. When bulgur is cool, remove any excess water and add to the chickpeas. Add the chopped parsley and mint to the bowl. Toss well, season with salt, pepper, and sprinkle the paprika over before serving.

Cranberry Chicken Salad

         Cranberry Chicken Salad

Ingredients:

• 4 cups cubed, cooked chicken meat
• 1 teaspoon paprika
• 1 1/2 cups dried cranberries (you can also use canned cranberries)
• 1 cup mayonnaise or yogurt
• 1 cup chopped celery (I prefer ice berg lettuce instead)

Also Read: Chocolate Banana Pops 
Also Read: Nestle Chocolate Chip Cookies
Also Read: Low Fat Brownies

• 2 chopped green onions
• 1/2 cup minced green, red and yellow bell peppers
• 1 cup chopped pecans or walnuts (remove if you’re allergic)
• 1 teaspoon seasoning salt
• ground black pepper to taste

Directions:

In a medium bowl, mix together all the seasonings (paprika, salt and mayonnaise). Blend in dried cranberries, celery, bell peppers, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste and chill before serving. Can be served on a bed of lettuce or a bread bowl.

Iced Peppermint Green Tea

              

             Iced Peppermint Green Tea

Ingredients:

4 cups of water
3-4 peppermint green tea teabags 
1/2 tablespoon of lemon juice
Ice

Directions:

For those of you who want to sweeten it, you can add half to three quarters of a cup of sugar to your 4 cups of water. I personally recommend that if you choose to sweeten it, use honey. Honey, by the way, is a neutral food and has a balanced yin/yang. Don't ask me anymore questions about this. I don't know any more than I'm telling you. Besides, Google is your best friend. Just treat it right and it'll give you what you want. You can also use plain green tea and add dried mint or a drop of mint extract. I didn't use too much lemon because I can't take a lot of it but feel free to add more to your own.

Now, get your jug. Put your tea bags in it. Pour hot water over your tea bags until they're covered. Only until the tea bags are covered. Don't fill up your jug. Now let it soak while you count to 40 (or 41 if you don't like even numbers like me) for a milder taste and up to 2 minutes for a stronger flavor. I prefer a stronger green tea taste. Top up the rest of your jug with cold water. Add ice to your glass before you pour. Oh, and you can also add the lemon wedge like me. It makes you feel special. Now, go find a mandarin orange while I go get another one and another glass that I'm frosting in the freezer. Be gone.

Roasted Red Pepper Tomato Soup

         Roasted Red Pepper Tomato Soup

Ingredients:

3  sweet red peppers 
8  cups tomatoes, chopped
2  vegetable stock cubes (or chicken)
2  tablespoons sugar 
1/2  cup cooking cream 
4  tablespoons butter 
    fresh basil
    salt 
    white pepper 

Directions:

1.Grill the peppers, turning frequently, until bla ckened all over. 

Peel off the skin. Gently wipe or scrape off any remaining black stuff from the outside. Cut open and discard seeds and white insides. Do not wash as this will flush away much of the flavour. 
2.Puree peppers and tomatoes in a blender or food processor. 
Strain out seeds. 
3.Place pepper/tomato mixture in a saucepan. Bring to a boil, then simmer uncovered for about 25 minutes. Add remaining ingredients except butter and basil. Simmer uncovered for 15 - 20 minutes. Add butter and basil right before serving.

Kids Chicken Nuggets

                 Kids Chicken Nuggets

Ingredients:

1  cup water  
1  cup flour  
1/4  teaspoon pepper  
1/8  teaspoon garlic powder  
2  teaspoons salt  
1  egg  
1  teaspoon onion powder  
1/2 kilo chicken breasts 

Directions:

1. Beat the egg and water in a bowl and set aside. Combine all the dry ingredients in a zip top bag. 
2. Pound chicken to 1/4 inch thick and cut into bite-sized pieces. Coat chicken with flour. Soak in egg mixture and return to flour. Shake to coat and place bag in freezer. Freeze 1 hour. Refrigerate egg mix. Repeat coating process after the 1 hour is up. Deep fry chicken nuggets in oil heated to 375 degrees. Drain on paper towels

Bacon & Apple Stuffing Recipe

Bacon & Apple Stuffing Recipe

Serves 15-20 
Prep time: 30-60 minutes 
Cook time: 55 minutes 
Cool time: 10 minutes 
You’ll need: 15x10” baking dish

INGREDIENTS 
2 (12-ounce) packages bacon, chopped
12 tablespoons unsalted butter, plus extra for greasing the dish
4 celery ribs, chopped
2 medium onions, chopped finely
2 Granny Smith apples, peeled, cored, and cut into 1/2” cubes
1/2 cup fresh parsley, chopped finely*
3 tablespoons fresh sage, chopped finely
3 tablespoons fresh thyme, chopped finely
1 tablespoon fresh marjoram, chopped finely
2 (24-ounce) loaves white sandwich bread, cut into 1/2” cubes, dried**
5 cups chicken broth
4 large eggs, lightly beaten
2 teaspoons salt
2 teaspoons black pepper 

*Tip: Substitute a teaspoon of dried herbs for every tablespoon of fresh herbs.

**Drying Tip: Spread the bread cubes on baking sheets, and place in a pre-heated 300°F oven for 30-60 minutes. Allow them to cool before using in the recipe.

INSTRUCTIONS

1. Grease a 15x10” baking dish with butter and set aside.
2. Place rack in the center of oven, and pre-heat to 400°F.
3. In a large skillet over medium heat, cook bacon until crisp, about 12 minutes, then transfer to a paper towel-lined plate. Drain and discard grease.
4. Melt butter in the skillet, then sauté celery, onion and apples until softened, about 10 minutes.
5. Add parsley, sage, thyme and marjoram. Cook until fragrant, about 1 minute, then transfer the mixture to a large bowl.
6. Add bacon, bread cubes, chicken broth, eggs, salt and pepper to the large bowl and toss gently to evenly combine ingredients.
7. Pour mixture into the baking dish, and cover with foil. Bake for 25 minutes, then remove foil and bake again until golden brown, about 30 minutes.
8. Cool for 10 minutes before serving.

Tip: To make up to 24 hours ahead, assemble stuffing in the dish, then cover tightly with plastic wrap and refrigerate. Let stuffing sit at room temperature for 30 minutes, and remove plastic wrap before baking.

White Chocolate Cherry Cookies

Ingredients

• 1 1/2 cups all-purpose flour $
• 1/2 cup unsweetened cocoa
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 12 tablespoons unsalted butter, at room temperature
• 1 cup sugar
• 2 large eggs $
• 1 cup semisweet chocolate chips, melted $
• 1 1/2 cups white chocolate chips 
• 3/4 cup dried cherries

Preparation

1. Place a rack in center of oven and preheat oven to 350°F. Sift together flour, cocoa, baking powder and salt. Using an electric mixer, cream butter and sugar on high speed until light and fluffy, about 3 minutes. Add eggs 1 at time, mixing well after each addition; then add melted chocolate. With mixer on low, gradually add dry ingredients to chocolate mixture. Stir in white chocolate and cherries.
2. Drop heaping tablespoonfuls of dough onto an ungreased baking sheet, spacing them 2 inches apart. Bake cookies until set, 10 to 12 minutes. Let cool slightly; then transfer to a wire rack and let cool completely.

Toffee-Chocolate Chip Shortbread

Ingredients

• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 1/4 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour 
• 1/4 teaspoon salt
• 1/2 cup mini chocolate chips
• 1/2 cup toffee bits

Preparation

1. 1. Preheat oven to 350ºF and line a rimmed baking sheet with parchment paper. Using an electric mixer on medium-high speed, cream together butter, confectioners' sugar and vanilla until smooth. Stir in flour and salt just until a dough forms. Fold in chocolate chips and toffee bits.
2. 2. Using your hands, roll dough into 1-inch balls. Place on prepared baking sheet, 1 inch apart, pressing down lightly on each one with a moistened palm.
3. 3. Bake until cookies are firm and just golden around edges, 12 to 14 minutes. Place baking sheet on a wire rack for 5 minutes, then transfer cookies to rack to cool. Repeat with remaining dough. Store cookies in an airtight container at room temperature for up to 3 days.

Haystack Cookies

Ingredients

• 1/4 cup light corn syrup
• 1/4 cup honey
• 1/2 cup peanut butter (not all natural)
• 1 teaspoon vanilla extract
• 2 cups cornflakes
• 1/2 cup sweetened coconut, lightly toasted

Preparation

1. In a large saucepan, stir together corn syrup, honey and peanut butter. Bring to a boil, then remove from heat and stir in vanilla. Add cornflakes and toasted coconut to saucepan and stir until cereal is well coated with peanut butter mixture.
2. Drop cornflake mixture by heaping teaspoons onto a foil-lined baking sheet. Transfer to refrigerator and let cool until firm, at least 20 minutes. Store in refrigerator in an airtight container.

Free Twitter Followers and Pinterest Pin Exchange and Website Hits

Free Twitter Followers and Pinterest Pin Exchange and Website Hits

Honey Walnut Shrimp / Walnut Prawn Recipe

Honey Walnut Shrimp Walnut Prawn Recipe

Recipe: Honey Walnut Shrimp/Walnut Prawn


Ingredients:

1 lb. 31/40 count shrimp/prawn
1/2 cup Walnut halves (make sure you get the walnut halves)
3 tablespoons mayonnaise
1/2 tablespoon honey
1/2 tablespoon condensed milk
1 teaspoon lemon juice
1 egg white
1/2 cup corn starch (for coating the prawn)
Oil for frying

For the Walnuts:

1/2 cup sugar
1/2 cup water

Method:
Peel and deveined the shrimp/prawn. Pat dry with paper towels, add the egg white, mix well with the shrimp and set aside.
Rinse the walnut halves with water, drain and set aside.
Heat up the water until it boils and add in the sugar.
Keep stirring until it turns thick and golden color and then add the walnut.
Boil for 2 minutes, then drain and place walnuts on a cookie sheet/parchment paper to dry. (Regular paper will not work as the walnut will stick to it).
Heat the oil in a wok over high heat.
Coat the shrimp with a thick layer of corn flour and then and then fry in the hot oil until golden brown. Remove the shrimps from the wok and drain on paper towels.
In a bowl, stir together the mayonnaise, honey, condensed milk and lemon juice.
Add shrimp and toss with the mayonnaise sauce.
Transfer to a serving plate and garnish the candied walnuts on top of the shrimp and serve immediately.

Chinese Honey Chicken

Chinese Honey Chicken

Chinese Honey Chicken Recipe

Ingredients:

1 lb boneless chicken breast, cut into 1-inch cubes
Oil, for deep-frying
2 teaspoons cornstarch mixed with 4 teaspoons of water, for sauce thickening
Salt and sugar to taste
Toasted sesame seeds, to garnish

Marinade:

1/2 teaspoon salt
3 dashes ground white pepper

Frying Batter:

1 egg white
1/2 cup all-purpose flour, sifted
1/4 cup cornstarch
1/2 teaspoon baking powder
1/2 cup water, ice cold
1 tablespoon peanut oil, or regular cooking oil
1/4 teaspoon salt

Honey Garlic Sauce:

2 cloves garlic, sliced or lightly bruised
1/3 cup pure honey
1 teaspoon salt
1 teaspoon Chinese cooking wine, or dry sherry wine
1 teaspoon apple cider vinegar
1/4-1/2 cup of water

Method:

Marinate the chicken cubes with the Marinade for 5 minutes.

Make the Frying Batter. In a large bowl, lightly whisk the egg white, and mix in the rest of the Frying Batter ingredients. Batter should not be lumpy, nor too runny, but smooth. Place another bowl with ice cubes underneath the frying batter bowl. Drop in the chicken cubes, mix well until they are well coated. Let it sit for about 30 minutes to 1 hour in the refrigerator.

Prepare to make the Honey Garlic Sauce mixture. Mix all the sauce ingredients well and set aside.

Heat up a wok with deep-frying oil. Gently drop in the battered chicken cubes, one by one, making sure it is spread out to prevent sticking, overcrowding the wok, and not fried properly. Turn the heat down to medium-high, and continue to deep-fry until the color changes to golden brown and completely cooked. Dish out and drain on paper towels.

Reserve 3 tablespoons of deep-frying oil in the wok, and stir-fry the garlic until it is browned and the oil is fragrant. Dish out the garlic, and discard. Leave about 2-3 tablespoons of garlic oil in the wok.

Heat up the wok with the garlic oil from previous step, gently pour in the Honey Garlic Sauce mixture, and bring to a light simmer, add in the cornstarch mixture to thicken the sauce, give it a quick stir and adjust salt/sugar/water to taste.

Here, you can either dish out some sauce for dipping later and just keep enough to coat the fried chicken cubes in the wok, OR, toss in the chicken and briefly stir well, making sure the chicken is well coated in the sauce, dish out and sprinkle some toasted sesame seeds and serve. Alternatively, you can also keep the sauce separate from the chicken, and dip as you eat. Serve Chinese Honey Chicken with a bowl of hot steamed Jasmine rice or serve as is, with extra toasted sesame seeds to garnish.

General Tso’s Chicken

General Tso’s Chicken

General Tso’s Chicken Recipe

Ingredients:

10 oz boneless skinless chicken meat (thigh or breast), cut into bite-sized pieces
1/2 tablespoon Shaoxing wine
Pinch of salt
1/3 cup cornstarch
Oil for deep frying
1 1/2 tablespoons oil
3 slices peeled ginger, finely minced
1 clove garlic, finely minced
4-5 dried red chiles, rinsed and deseeded
2 stalks scallion, white-part only, cut into 1-inch lengths

Sauce:

2 1/2 – 3 tablespoons Chinese rice vinegar
2 1/2 tablespoons soy sauce
1/2 tablespoon dark soy sauce
1 teaspoon Hoisin sauce
1/4 cup water
2 1/2 tablespoons sugar
1/2 tablespoon Shaoxing Wine
1 scant tablespoon corn starch

Method:

Marinate the chicken meat with the Shaoxing wine and salt for 15 minutes. Mix all the ingredients for the Sauce in a small bowl. Set aside.

Coat the chicken generously with the 1/3 cup cornstarch. Heat up the oil for deep-frying. Deep fry the chicken until they turn light brown. Dish out with a strainer, draining the excess oil by laying the chicken on a dish lined with paper towels.

Heat up a wok with 1 1/2 tablespoons oil. Add the minced ginger, garlic, and dried chilies into the wok, stir-fry until you smell the spicy aroma of the chilies. Pour the sauce into the wok. When the sauce boils and thickens, add the chicken, stir to combine well with the sauce. Add the scallion and stir a few times, dish out and serve immediately.

Orange Chicken Recipe

Orange Chicken Recipe

Orange Chicken Recipe (Orange Peel Chicken)


Ingredients:

1/2 pound chicken breast (cut into bite-size cubes)
5 dried red chilies (cut into 1.5 inch length, seeded and soaked in warm water)
1 teaspoon minced orange zest
2 cloves garlic (minced)
1 inch ginger (minced)
1 stalk scallion (use the white part only, cut into thin threads for garnishing)
2 teaspoons oil
Oil for deep frying

Orange Sauce:

1/4 cup freshly-squeezed orange juice
3 tablespoons canned chicken broth
1 tablespoon soy sauce
2 teaspoons Chinese rice wine or dry sherry
1/2 teaspoon sesame oil
1 teaspoon rice vinegar
5 teaspoons sugar
1/8 teaspoon white pepper powder
1 teaspoon corn starch
Salt to taste

Frying Batter:

1/2 cup water
2 oz. all-purpose flour
1 oz. corn starch
1/2 teaspoon baking soda
1/2 egg
1 teaspoon cooking oil
1 small pinch of salt

Method:

Mix the orange sauce ingredients and set aside.

Mix the frying batter and dip the chicken meat into the batter. Heat up a pot/wok of cooking oil. When the cooking oil is hot enough for frying, drop the chicken pieces into the oil and deep fry them until they turn golden brown or crispy. Transfer them out onto a plate lined with paper towels to soak up the excess oil.

In a wok, add 2 teaspoons of cooking oil and quickly stir-fry the minced garlic and ginger until aromatic. Add in the dried red chilies and toss around until you smell the spicy aroma. Follow by the minced orange zest and then chicken. Quickly stir the chicken around before adding the orange sauce mixture. Continue to stir-fry until the sauce thicken. Dish out, garnish with the scallion threads and serve immediately with steamed white rice.

Chopped Cucumber, Pear, and Fennel Salad

Chopped Cucumber, Pear, and Fennel Salad

Ingredients:

2 pounds cucumbers
1 large fennel bulb cut into 1/2" squares
Fresh lemon juice
2 pears, peeled, quartered, cored, cut into 1/2" pieces (about 2 cups)
3/4 cup pomegranate seeds
3/4 cup Granny Smith Apple Cider Vinaigrette
Kosher salt
Freshly ground black pepper
print a shopping list for this recipe

Preparation

Cut 2 pounds cucumbers (we like English hothouse so we can skip peeling) into 3/4" cubes. Place in a resealable plastic bag. Place fronds from 1 large fennel bulb cut into 1/2" squares in a resealable plastic bag. Place fennel in a large bowl of water with a squeeze of fresh lemon juice to prevent browning; cover. Chill cucumber, fennel, and fronds overnight. Combine cucumber, drained fennel, 2 pears, peeled, quartered, cored, cut into 1/2" pieces (about 2 cups), and 1/2 cup pomegranate seeds in a large bowl. Add 3/4 cup Granny Smith Apple Cider Vinaigrette; toss to coat. Add more vinaigrette, if desired. Season to taste with kosher salt and freshly ground black pepper. Garnish with 1/4 cup pomegranate seeds and reserved fronds.

Sweet and sour stuffed aubergines

Sweet and sour stuffed aubergines 

Ingredients:

For the aubergines

2 medium aubergines

salt, for sprinkling

4 tbsp tomato purée

1 lemon, juice only

2 tbsp caster sugar

2 tbsp extra virgin olive oil, plus extra for greasing

150ml/5fl oz water

salt and freshly ground black pepper
For the filling

2 tbsp extra virgin olive oil

1 onion, chopped

2 garlic cloves, chopped

300g/11oz minced beef

1 heaped tsp ground cinnamon

1 heaped tsp ground cumin

salt and freshly ground black pepper

2 tomatoes, deseeded and finely chopped

water, to cover

3 tbsp bulgur wheat

30g/1oz pine nuts

30g/1oz currants
Preparation method


For the aubergines, halve the aubergines lengthways and scoop out a little of the centre (you can use it in another dish, such as a soup or a stew). Season the aubergines with salt, then turn upside down on a wire rack to drain.


For the filling, heat the olive oil in a large, heavy-bottomed pan and fry the onion until tender. Add the garlic and fry for a minute or so longer.


Add the meat and fry until it has changed colour, breaking up the lumps. Sprinkle over the spices, season with salt and freshly ground black pepper and fry for another minute.


Add the tomatoes and just enough water to cover and stir well. Simmer gently for 30 minutes until the meat is tender. Taste and adjust the seasoning.


Add the bulgur wheat, pine nuts and currants and stir well.


Preheat the oven to 170C/325F/Gas 3.


Lightly oil an ovenproof dish and place the aubergine halves into the dish. Fill them with the spiced meat mixture.


Place the tomato purée, lemon juice, sugar, olive oil and water into a bowl. Season with salt and freshly ground black pepper and mix well.


Pour the tomato purée mixture over the aubergines. Cover with foil, transfer to the oven and bake for 45 minutes.


Remove the foil, baste the aubergines in their juices and cook for a further 15-20 minutes. Serve hot or warm.

Yellow Bean Salad Recipe

Yellow Bean Salad Recipe

Method:

Yellow Bean Salad

I make this salad with yellow runner beans, but you can certainly make it with green beans! Also, if you tend to like a bit more heat, leave (all or some of) the veins and seeds in the chile pepper.

1 pound / 16 oz yellow runner beans

1 serrano chile, stemmed and seeded
5 green onions, green parts trimmed & reserved
a big handful of cilantro
1 clove garlic, peeled and smashed
3/4 teaspoon fine grain sea salt
1 tablespoon sunflower oil
1 cup coconut milk, well mixed

1- 2 tablespoons freshly squeezed lemon juice, or to taste

2 big handfuls / 1/2 cup toasted pepitas
1 1/2 cups tiny pan-fried tofu cubes, optional
basil flower garnish, optional

Cut the beans into 1-inch segments on a deep bias. Cook in a pot of well-salted water for just 30 seconds, drain, and run under cold water to stop cooking. Drain, and aggressively shake off as much water as possible. Set aside.

To make the dressing, pulse the chile, onions, cilantro, garlic, salt, and sunflower oil into a paste with a food processor. Pulse in the coconut milk in two additions, before adding the lemon juice to taste, a half tablespoon at a time.

Place the beans in a large bowl with most of the pepitas and tofu cubes (if you're using them). Toss well with a generous amount of the dressing (you'll have plenty of leftover), even so, as I mention up above, this is one of those salads that benefits from over-dressing versus under. Serve in a bowl or platter topped with the remaining pepitas and tofu, and basil flowers if you happen to have them.

Red Currant Cheesecake Muffins

Red Currant Cheesecake Muffins

Methods:

Ingredients per portions
500 g curd cheese, low fat
4 medium eggs
3 tbsp semolina
1 tsp baking powder
100 g sugar
200 g red currants, fresh or frozen
12 paper muffin cups


Method
Place paper muffin cups in muffin tins.

Mix all ingredients together, except redcurrants. Carefully stir in redcurrants. If you use frozen beeries, you do not have to defrost them.

Pour dough into paper muffin cups.

Bake at 160°C (hot air) for 35 minutes.

Fennel Mushrooms

Fennel Mushrooms

Method:

I thought it might be fun to highlight a few vintage cookbooks in the coming months. I pick them up here and there, without much rhyme or reason. There might be a design element I like, it might be the voice of the author, or sometimes a single recipe pops out at me. I typically flip through them in antique shops on road trips, at yard sales and flea markets, but I found this gem at Omnivore Books here in San Francisco - The Seasonal Kitchen: A Return to Fresh Foods. Published in 1973, it is by Perla Meyers, was published by Holt, Rinehart, & Winston, and designed by Al Corchia. I did an updated take on Perla's Fennel Mushroom recipe for today's post, it's a simple, brilliant twist on everyday sauteed mushrooms with dill, chives, fresh fennel, and a kiss of creme fraiche.

There are so many things that resonate with me in this book - subject matter, design, the emphasis on fresh, seasonal ingredients. More than anything, I love the approachability of Perla's voice. She opens the book by saying, "Of all the reasons I have for writing The Seasonal Kitchen, the most important is to communicate and understanding of freshness and encourage a return to seasonal cooking. This is not a book for organic-food buffs, however, but for anyone willing to explore and rediscover the marvelous potential of fresh food." Remember, this book was published nearly forty years ago. In many ways it reads like it was written yesterday.


You just don't see cookbooks that look like this today. Even better, the ideas behind the recipes are straight-forward, produce-centric, and easy to update. To make these mushrooms, I replaced a substantial amount of sour cream with a dollop of creme fraiche, and never missed the former. And I give a few suggestions related to serving them in the head notes below.

This book was a real find, the sort of discovery that keeps me digging through stacks of books, but I'm certainly not the first to sing Perla's praises. Perla Meyers elsewhere:

Fennel Mushrooms

The mushrooms are great on their own (as pictured), spooned over a thick slab of grilled, garlic-rubbed bread, or over a simple baked potato. They make a fantastic tart or sandwich filling, and would be great as a component in a simple fall panzanella. I used nameko mushrooms here, a favorite from my farmers market, but brown mushrooms will work brilliantly as well. To clean mushrooms use a damp paper towel to remove dirt.

12 ounces mushrooms, brushed clean
1 tablespoon unsalted butter
a few pinches fine grain sea salt
1 small bulb of fennel, trimmed and sliced very thinly
1-2 tablespoons creme fraiche
2 tablespoons fresh dill, chopped
a small bunch of chives, minced
freshly ground black pepper
a small bunch of watercress, sorrel, or arugula
1 teaspoon of olive oil

Cut mushrooms, if needed, into 1/3-inch thick slices. The mushrooms I used, up above, we're mostly left whole.

In your largest skillet, over high heat, melt the butter. Add the mushrooms and a few pinches of salt, and use a spatula to stir until coated. Saute, stirring every minute or so, until the mushrooms release their water and brown a bit - 4-5 minutes. Two minutes before the mushrooms are done cooking, stir in the fennel. When finished, removed from heat, wait ten seconds, and stir in the creme fraiche. Add most of the dill and chives, pepper and more salt if needed.

Courgette & goat's cheese tart

Courgette & goat's cheese tart

Ingredients:

plain flour , for dusting
500g pack shortcrust pastry
1 fat pinch saffron threads
500g courgettes , all but one coarsely grated
knob of butter
4 eggs
284ml pot whipping cream
140g soft goat's cheese
2 handfuls rocket leaves, to serve

Method:

Heat oven to 200C/180C fan/gas 6. Lightly dust a surface with flour, then roll out the pastry into a large, 5mm thick circle. Use to line a deep, 23cm tart tin with removable base. Trim away excess pastry. Prick all over with a fork, then line with baking paper and fill with baking beans. Cook for 10-15 mins until starting to turn golden. Remove paper and beans, then cook for 5 mins more until crisp and cooked through. Leave to cool.
Meanwhile, put the saffron in a cup with 1 tbsp hot water, then leave to infuse. Mix grated courgettes with 1 tsp salt, then place in a colander. Slice the last courgette very thinly lengthways into long ribbons (use a vegetable peeler). Sprinkle with salt, then put on top of the grated courgettes. Put the colander over a bowl to drain for at least 30 mins. Tip into the middle of a clean tea towel over the sink, twist and squeeze the tea towel getting every drop of the green liquid out.
Melt the butter in a large frying pan. Put the courgette slices to one side and add the grated courgettes to the pan. Cook, stirring, for 3 mins. Tip the grated courgettes into a bowl. Lightly beat the eggs, then add all but 2 tbsp to the courgette bowl. Pour in the cream, the saffron and soaking water, then mix well. Season generously with pepper, and salt if it needs it (it may be salty enough).
Reduce oven to 180C/160C fan/gas 4. Brush the remaining beaten egg over the tart case. Bake for 5 mins, until the egg has set and sealed the case. Pour in the mix. Crumble on the goat's cheese. Lay the courgette strips over the top like the spokes of a wheel. Bake for 40 mins, until just set, but still a little wobbly. Cool and serve at room temperature.

GETTING TO THE PARTY

Make the tart up to a day ahead, and store in a cool place (ideally not the fridge as the pastry will lose its crispness). Transport it still in the tart tin, covered with cling film. Bring to room temperature before serving.

396 kcalories, protein 9g, carbohydrate 24g, fat 30 g, saturated fat 15g, fibre 1g, sugar 2g, salt 0.75 g

Mustard-roasted beef fillet

Mustard-roasted beef fillet 

Ingredients:

2 x 1.5kg/3lb 5oz beef fillets , cut from the middle (ask you butcher)
2 tbsp cracked pepper
2 tbsp vegetable oil
small pot Dijon mustard
20 slices prosciutto

Heat oven to 200C/180C fan/gas 6. Lightly dust a surface with flour, then roll out the pastry into a large, 5mm thick circle. Use to line a deep, 23cm tart tin with removable base. Trim away excess pastry. Prick all over with a fork, then line with baking paper and fill with baking beans. Cook for 10-15 mins until starting to turn golden. Remove paper and beans, then cook for 5 mins more until crisp and cooked through. Leave to cool.
Meanwhile, put the saffron in a cup with 1 tbsp hot water, then leave to infuse. Mix grated courgettes with 1 tsp salt, then place in a colander. Slice the last courgette very thinly lengthways into long ribbons (use a vegetable peeler). Sprinkle with salt, then put on top of the grated courgettes. Put the colander over a bowl to drain for at least 30 mins. Tip into the middle of a clean tea towel over the sink, twist and squeeze the tea towel getting every drop of the green liquid out.
Melt the butter in a large frying pan. Put the courgette slices to one side and add the grated courgettes to the pan. Cook, stirring, for 3 mins. Tip the grated courgettes into a bowl. Lightly beat the eggs, then add all but 2 tbsp to the courgette bowl. Pour in the cream, the saffron and soaking water, then mix well. Season generously with pepper, and salt if it needs it (it may be salty enough).
Reduce oven to 180C/160C fan/gas 4. Brush the remaining beaten egg over the tart case. Bake for 5 mins, until the egg has set and sealed the case. Pour in the mix. Crumble on the goat's cheese. Lay the courgette strips over the top like the spokes of a wheel. Bake for 40 mins, until just set, but still a little wobbly. Cool and serve at room temperature.

GETTING TO THE PARTY

Make the tart up to a day ahead, and store in a cool place (ideally not the fridge as the pastry will lose its crispness). Transport it still in the tart tin, covered with cling film. Bring to room temperature before serving.

396 kcalories, protein 9g, carbohydrate 24g, fat 30 g, saturated fat 15g, fibre 1g, sugar 2g, salt 0.75 g

Easy cheese & onion slice

Easy cheese & onion slice

Ingredients:

600g baking potatoes , peeled and chopped into chunks
300g mature cheddar , 200g grated, 100g cubed
pinch cayenne pepper
large bunch spring onions , finely sliced
1 egg , beaten
500g pack all-butter puff pastry
jar caramelised red onions (we used English Provender Company), to serve

Methods:

Heat oven to 220C/200C fan/gas 7. Boil potatoes for 15 mins until tender, then drain well and smash a little. Cool slightly.
Mix the cheese, cayenne and onions with the smashed potatoes and stir to make a mouldable filling. Roll out the pastry to a rectangle about 25 x 35cm. Carefully lift onto a baking sheet and brush all over with beaten egg.
Press the cheese mix along one of the long sides of the pastry, leaving 2cm pastry free on one side for sealing, and half of the pastry empty on the other side for folding over later. Fold the pastry over the filling and press the edges together, before trimming with a knife and sealing well by pressing the edges with a fork.
Brush with egg and bake for 30 mins. Cool, then slice and serve with caramelised red onions. Can be made 1 day ahead

467 kcalories, protein 16g, carbohydrate 35g, fat 31 g, saturated fat 19g, fibre 2g, sugar 1g, salt 1.37 g

Bonfire Night baked potatoes

Bonfire Night baked potatoes 

Ingredient:

4 medium baking potatoes
2 tbsp olive oil
25g butter
1 large onion , finely sliced
6 slices smoked streaky bacon , chopped
2 tbsp double cream
200g mixed good melting cheese, such as Reblochon, Raclette or Gruyère

Method:

Heat oven to 200C/180C fan/gas 6. Prick the potatoes all over with a fork, then rub with half the oil, some sea salt and black pepper. Arrange on a baking tray and bake in the oven for about 1 hr 15 mins, until their skins are crisp and they are completely tender when prodded.
Meanwhile, heat the remaining oil and half the butter in a frying pan. Add the onion and gently cook for 15-20 mins until softened and golden. Remove from the pan and set aside, add the chopped bacon and fry until just crisp. Remove using a slotted spoon and place on kitchen paper.
Halve each potato lengthways (watch out, they will be hot), then scoop out most of the potato into a bowl, leaving a potato skin shell with a thin layer of potato. In the bowl, crush the potato with the remaining butter and the double cream. Season with salt and pepper. Fold through the onion, bacon, three-quarters of the cheeses and half the parsley. Spoon back into the potato shells and top with the remaining cheese. Transfer to the baking tray and return to the oven for 10-15 mins, until melting and golden. Sprinkle with the remaining parsley and serve with a sharply dressed crisp salad, if you like.

PER SERVING:

550 kcalories, protein 21g, carbohydrate 39g, fat 36 g, saturated fat 18g, fibre 3g, sugar 4g, salt 2.58 g