August 11, 2022
Chicago 12, Melborne City, USA
Soup

English Pea Soup

Bring a large pot of salted water to a boil. Prepare an ice bath.Add the peas to the salted water and cook for 8 to 10 minutes, or until the peas are almost tender.Add the mint leaves and continue to boil until the peas are completely tender.Strain and chill the peas and mint in the

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Salad

Green bean mac ’n’ cheese

Ingredients2 tbsp rapeseed oil3 tbsp wholemeal flour500ml milk1 tsp ground nutmeg350g macaroni (or other pasta tubes)185g pack sliced runner beans220g pack fine green beans140g mature cheddar , half chopped, half grated25g pumpkin seedspeppery salad (such as rocket & watercress), to serve (optional)MethodSTEP 1Put the oil in a medium saucepan over a medium heat, add the

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Pizza

Grilled Breakfast Pizza

Preheat the grill to medium-high for at least 15 minutes. In a sauté pan over a stove, cook the bacon until crispy. Using a slotted spoon, remove the bacon from the pan, and set aside to drain. Beat together the eggs and season with salt and pepper. Scramble in the same pan as the bacon until

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Meat

Slow-Cooker Beef and Potato Stew

Slow-Cooker Beef and Potato Stew Servings Per Recipe: 4 Calories: 632 % Daily Value * protein: 35g 70 % carbohydrates: 91.3g 30 % dietary fiber: 10.2g 41 % sugars: 9.4g fat: 16.2g 25 % saturated fat: 6g 30 % cholesterol: 74.3mg 25 % vitamin a iu: 267.5IU 5 % niacin equivalents: 16.9mg 130 % vitamin

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Soup

Creamy Artichoke Soup

Ingredients:2 tablespoons extra-virgin olive oil, divided1/2 cup chopped shallots3 garlic cloves, crushed3 cups unsalted chicken stock1 (12-oz.) pkg. frozen artichoke hearts1 (16-oz.) pkg. silken tofu, drained1 cup frozen sweet peas1/4 cup half-and-half3/4 teaspoon kosher salt1/2 teaspoon black pepper1/4 cup crème fraîche2 tablespoons coarsely chopped fresh flat-leaf parsley

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Salad

Crescent Turkey-Shaped Veggie Platter

Preheat the oven to 375 degrees F. Remove the dough from the can; do not unroll. Using a serrated knife, cut the roll into 20 slices.Place the slices, cut-side down, on an ungreased cookie sheet to form the turkey as follows: Place 9 slices in a half-circle  shape. Place 5 slices below that (in a

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Pizza

Quick mozzarella pizza

Serves 4 Ingredients 4 7-inch whole wheat tortillas 12 ounces jar of roasted, red peppers, drained and coarsely chopped 1 large onion, coarsely chopped 1 tablespoon olive oil 1/2 cup grated fresh mozzarella Fresh basil, optional Directions Toast tortillas directly on stove’s burners (electric or gas) over low heat, turning them once with tongs, until

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Meat

Mixed mushrooms on creamy polenta

Soft, creamy polenta topped with mixed, grilled mushrooms makes a great meat-free dinner with a fresh, green salad on the side.Feb 28, 2011 1:00pm20 mins cookingServes 4PrintIngredientsMixed mushrooms on creamy polenta3 cup (750ml) water1 1/2 cup (375ml) vegetable stock1 1/2 cup (375ml) milk1 1/2 cup (250g) polenta1/3 cup (25g) finely grated parmesan cheese1 tablespoon olive

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Soup

Roasted Carrot Soup

Photo by Sarah Jampel Author Notes This recipe is a toasty warm version of a traditional carrot soup. —Reeve Test Kitchen Notes This is the recipe you need to turn to when you are staring at that bunch of carrots in your fridge and are wondering what to do with it. You can use up

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Salad

Griddled Salmon With Spring Onion Dressing

Ingredients4 skin-on salmon filletsolive oil , for brushinglemon wedges and a big bowl of watercress salad, to serveFor the salsa dressing1 bunch spring onionslarge handful flat-leaf parsley leaves, chopped½ red chilli , chopped4 tbsp olive oiljuice ½ lemon1 tbsp sherry vinegarMethodSTEP 1To make the dressing, chop the spring onions as finely as possible without them

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