Beetroot sorbet, lavender mousse and black walnut This glorious sorbet recipe by Heinrich Schneider combines the earthy flavour of beetroot with zingy raspberry, heady lavender and fragrant verbena. Textures, too, are equally well balanced, with smooth sorbet, delicate, creamy mousse and crisp shards of meringue stacked in a colourful mound. While this striking dessert … [Read more...]
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Chefs Vegetarian Recipe of the Week, The Protein Casserole
Preparation time: 50 minutes Cook time: 30 minutes Total: 1 hr 20 mins Serves: 6-8 Ingredients 100g green lentils (cooked until slightly mushy) 100g brown rice (or quinoa) 1 tbsp olive oil 70g shredded kale (remove tough stalks) 1 white onion (finely diced) ½ tsp thyme ½ tsp oregano 150g mushrooms (finely diced) 2 cloves of garlic (crushed) … [Read more...]
Recipe of the Week from Great Italian Chefs by Francesco Bracali
Eel tempura with smoked lardo sauce, vinegar jelly and onion ice cream From eating bread and ragù as a child to running a two-starred restaurant in Tuscany, Francesco Bracali has stayed true to the area's local flavours and has helped bolster the region's already famous foodie credentials. Francesco Bracali harnesses the firm flesh of the eel in this tempura recipe, … [Read more...]
Chefs Vegetarian Recipe of the Week, Quinoa salad with snow pea tendrils
Ingredients ½ cup cooked Tri colour Quinoa (Cook in vegetable broth or stock) 1 tbsp Shredded Coconut ½ raw Shredded Beetroot 1 tbsp Pepita Seeds Sprouts (as many as you like) Pea Tendrils (homegrown if possible!) ¼ Avocado sliced Drizzle of Olive Oil Pinch of Pink Himalayan Salt Method I always recommend cooking more Quinoa than you need … [Read more...]
Chefs Vegetarian Recipe of the Week, Sensational stuffed sausages
Preparation Time 20 min Serves 8 Ingredients 1 box Fry’s Banger-Style Traditional Sausages 100 g Fry’s Meat Free Polony/Slicing Sausage Parsley Garlic Butter 150 g Smooth Cottage Cheese Celery Method Defrost sausages and slit open lengthwise (not all the way through). Cube Polony/Silcing Sausage and fry until crisp, set aside. Chop parsley … [Read more...]