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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
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
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
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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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
Refreshing and tasty, this salad would be excellent accompanied with grilled meat.May 31, 2010 2:00pm15 mins cookingServes 4PrintIngredients1 1/2 cup (240g) burghul200 gram green beans1/3 cup (80ml) bought oil-free french dressing2 tablespoon lemon juice1 1/2 cup firmly packed fresh flat-leaf parsley1/2 cup chopped fresh mint4 green onions, sliced250 gram cherry tomatoes, halved200 gram feta cheese
Photo by Ambra Torelli Author Notes In the gluten free pasta world “orecchiette” – one of my absolute favorites – is impossible to find. So one day I took some buckwheat flour and started making homemade gluten free orecchiette with my dad 🙂 That’s really how this recipe was born: combine my extreme fondness for
Jeff [photographer] Harris Yields: 1 serving Total Time: 0 hours 13 mins 2 lb. fresh peas, shelled, or 10 oz frozen 2 3/4 C vegetable stock 2 3/4 C cold water kosher salt to taste pepper to taste 8 tsp. sugar Boil peas for about 10 minutes until soft. Drain and dump into bowl of
If you love pizza, you’re in luck. This pan pizza recipe will give you a super versatile dough that you can make into a fantastically pillowy cast-iron skillet pie, or stretch out by hand into a classic New York style slice to bake on a sheet tray. For those no-frills days when you’re not in the
