Ingredients



  • 200 g Tipo 00 flour, plus extra for dusting
  • 100 g wholewheat flour
  • 3 free-range eggs
  • For the filling

  • 20 courgette flowers
  • 250 g good quality ricotta
  • A few sprigs of fresh mint, leaves picked and finely chopped
  • 1 small red chilli, finely chopped
  • For the sauce

  • 600 g ripe tomatoes
  • A small bunch of fresh basil, leaves picked, stalked removed
  • Extra virgin olive oil

  • Ingredients


  • 1 x 2.5 kg chicken, preferably free-range or organic
  • 3 medium onions, peeled and roughly chopped
  • 3 carrots, peeled and roughly chopped
  • 3 sticks of celery, trimmed and roughly chopped
  • 4 cloves of garlic, peeled
  • 4 fresh bay leaves
  • a few sprigs of fresh thyme
  • sea salt
  • freshly ground black pepper
  • 2 handfuls of Jewish fine egg noodles or spaghetti, broken into bits
  • 1 small bunch of fresh flat-leaf parsley
  • 1 small bunch of fresh dill
  • For the matzo balls:

  • 4 large free-range eggs
  • 4 tablespoons chicken fat
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 130 g
  • 3

    Hot & Sour Soup Ingredients


  • 2 cloves of garlic
  • 1-2 fresh red chillies
  • sea salt
  • freshly ground white pepper
  • 1 thumb-sized piece of ginger
  • 250 g shitake mushrooms, cleaned
  • 225 g bamboo shoots, drained
  • groundnut oil, or vegetable oil
  • low-salt soy sauce
  • rice wine vinegar
  • 1 teaspoon runny honey
  • 1.5 litres hot organic vegetable stock
  • 150 g firm tofu
  • 2 spring onions
  • ½ bunch of chives
  • 1 large
  • Ingredients


    -400 g spinach
    -Extra-virgin olive oil
    -1/4 tsp ground nutmeg
    -1 onion, diced
    -2 cloves of garlic, squashed
    -2 X 400 g tins of tomatoes
    -1 bay leaf
    -1/2 bunch of basil, leaves picked
    -grated zest of 1/2 lemon
    -250 g ricotta
    -1 free-range egg, beaten
    -2 tsp grated parmesan
    -150 g cannelloni, about 14 tubes
    -2 x 125 g mozzarella balls, sliced

    Ingredients


    -olive oil
    -2 large fennel bulbs
    -4 cloves of garlic, finely sliced
    -1 bunch of flat-leaf parsley, stalks finely chopped
    -1 tsp dried chilli flakes
    -½ teaspoon fennel seeds
    -2 lemons
    -2 x 400g tins of chopped tomatoes
    -250 g cherry tomatoes, on the vine
    -500 g rigatoni, dried or fresh
    -250 g undressed brown crabmeat, from sustainable sources
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    0

    Created by the Food Network, this cupcake is made from peach and champagne jam, Chateau d'Yquem buttercream and 24 carat gold leaf.
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    Ingredients


    -5 ounces baby arugula, some leaves reserved for garnish
    -3 tablespoons blanched almonds, toasted and chopped (2 -ounces)
    -1 small clove garlic, chopped
    -3 tablespoons fresh lemon juice
    -1/4 cup grated Parmesan (1 ounce)
    -Coarse salt
    -1/2 cup extra-virgin olive oil, plus more for drizzling

    Ingredients


    -Coarse salt and ground pepper
    -6 ounces Italian-style cooked chicken sausage, thinly sliced
    -1 medium eggplant (1 1/2 pounds), cut into 1-inch cubes
    -2 red bell peppers (ribs and seeds removed), cut into 1-inch -squares
    -1 medium red onion, halved and cut into 1-inch squares
    -6 sprigs fresh thyme (or 1/2 teaspoon dried)
    -2 tablespoons olive oil
    -1/2 pound whole-wheat egg noodles

    Ingredients


    1 whole chicken (3 1/2 to 4 pounds), rinsed and patted dry
    Coarse salt and ground pepper
    1/2 bunch thyme
    1/2 bunch parsley
    2 leeks (white and light-green parts only), halved lengthwise, then crosswise, and rinsed well
    3 medium carrots, cut into 3-inch lengths
    1 pound small red potatoes, any large ones halved
    1 teaspoon extra-virgin olive oil
    1/2 cup dry white wine




    Directions

    Preheat oven to 450 degrees. Season chicken inside and out with salt and pepper and place in a roasting pan. Stuff thyme and parsley in cavity. In a large bowl, toss leeks, carrots, and potatoes with oil; season with salt and pepper. Scatter vegetables around chicken, arranging potatoes at edges of pan; pour wine into pan. Roast until chicken is golden brown and juices run clear when pierced between breast and leg (an instant-read thermometer inserted in thickest part of a thigh, avoiding bone, should read 165 degrees), about 1 hour.

    Ingredients

    1/4 cup fennel seeds
    Peel of 6 lemons, chopped, plus lemon wedges for serving
    1/2 cup fresh rosemary leaves
    2 tablespoons whole black peppercorns, crushed
    10 fresh bay leaves, torn
    1/2 cup extra-virgin olive oil, plus more for lamb
    1 bone-in leg of lamb (11 pounds), trimmed and frenched
    2 boxes (3 pounds each) coarse salt
    11 large egg whites

    Ingredients


    -1 cup (2 sticks) unsalted butter, softened, plus more for molds
    -1 1/2 cups cake flour (not self-rising), plus more for molds
    -1/2 teaspoon coarse salt
    -1 1/3 cups granulated sugar
    -3 large eggs, plus 3 large egg yolks
    -1 1/2 teaspoons pure vanilla extract
    -3/4 cup whipped cream cheese, room temperature
    -3 tablespoons confectioners' sugar, plus more for dusting

    Ingredients


    -2 1/2 cups all-purpose flour
    -1 tablespoon ground cinnamon
    -2 teaspoons baking powder
    -1 teaspoon salt
    -1/2 teaspoon baking soda
    -1 cup (2 sticks) unsalted butter, melted
    -1 1/2 cups packed light-brown sugar
    -4 large eggs
    -6 Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
    -1 cup confectioners' sugar

    Ingredients

    -2 cups sifted cake flour
    -1 cup sugar
    -1 tablespoon baking powder
    -1/2 teaspoon salt
    -1/2 cup vegetable oil

    Ingredients

    • One 4-pound chicken, cut into 10 pieces
    • 1/3 cup all purpose flour
    • 5 tablespoons melted butter
    • 1/4 cup honey
    • 2 tablespoons Sriracha

     Ingredients

    • 16 tablespoons (2 sticks) unsalted butter, cold, plus extra for greasing pan
    • 3 large eggs plus 3 large egg yolks
    • 2 teaspoons vanilla extract
    • 1 3/4 cups (7 ounces) cake flour, plus extra for dusting loaf pan
    • 1/2 teaspoon table salt
    • 1 1/4 cups (8 3/4 ounces) sugar