Category: Sparkling

Skillet Meatballs With Peaches, Basil and Lime

1 1/2 tablespoons finely grated or minced fresh ginger 3 garlic cloves, grated or minced 1 1/4 teaspoon ground cumin, plus more for serving 1 1/4 teaspoons kosher salt, plus more as needed 1 pound ground pork (or turkey or chicken, or vegan meat) 1/3 cup panko or other plain bread crumbs 3 tablespoons finely… Continue reading Skillet Meatballs With Peaches, Basil and Lime

Cherry Tomato Caesar Salad

2 garlic cloves, minced 1/4 teaspoon fine sea salt 2 teaspoons fresh lemon juice 3/4 teaspoon Worcestershire sauce 3 tablespoons extra-virgin olive oil 4 crisp leaves romaine lettuce, thinly sliced 1/2 pound cherry tomatoes, preferably a mix of colors, halved 4 anchovies packed in oil, coarsely chopped 1 and 1/2 ounces Parmesan, more to taste… Continue reading Cherry Tomato Caesar Salad

Tomato & Avocado Salad

1/4 cup plus 2 tablespoons freshly squeezed lemon juice, divided (2 lemons) 2 firm, ripe Hass avocados 2 pints cherry or grape tomatoes, halved through the stem 1/2 cup medium-diced red onion Good olive oil Kosher salt and freshly ground black pepper 3 ounces baby arugula Pour 1/4 cup of the lemon juice into a… Continue reading Tomato & Avocado Salad

Corn Fritters

2 large eggs 2/3 cup whole milk 1 teaspoon fine sea salt 1/2 teaspoon garlic powder 1/2 teaspoon freshly ground black pepper 1/2 teaspoon ground cayenne 1 cup all-purpose flour 2 teaspoons baking powder 3 cups corn kernels, fresh or frozen and thawed (about 1 pound) 1/4 cup chopped scallion greens 1 cup sharp Cheddar,… Continue reading Corn Fritters

Roasted Cauliflower Gratin with Olives

2-2 1/2 lbs cauliflower – cut into large florets (think 2 bites) 4 large shallots or 1 medium onion – diced to make about a cup 2-3 cloves garlic – minced 1/2 tsp anchovy paste – optional 12 oil cured black olives – regular kalamata will do in a pinch, chopped, plus a few for… Continue reading Roasted Cauliflower Gratin with Olives

Beef Curry Puffs

For the Filling: 1 tablespoon vegetable oil 1 large onion, diced 2 tablespoons curry powder 10.7 ounces (300 grams) ground beef 1 large potato, peeled and diced into 1/2-inch cubes 1/2 teaspoon kosher salt For Assembling: 2 sheets frozen puff pastry 1 large egg Heat oil in a pan over medium heat. Add the onions… Continue reading Beef Curry Puffs

Chicken Curry Puffs

1 packet Frozen puff pastry, defrosted Filling: 150 grams boneless skinless chicken thighs finely chopped 430 grams potatoes peeled diced 1/2 yellow onion diced 4 tsp Curry powder 1/2 tsp turmeric powder 1/2 tsp salt 2 bay leaves In a large pan set over medium heat, add 1 tsp cooking oil. Fry your chicken until… Continue reading Chicken Curry Puffs

Potato Curry Puffs

1 packet Frozen puff pastry, (only need large 5 pieces) thaw pastry in chiller for few hour before use 450g Potato 3 tbsp Curry powder 4-5 tbsp Milk 1 large Onion, chopped 1 tsp Sugar 3/4+tsp Salt or to taste 1tsp Chicken powder (optional) 1 beaten egg Wash potatoes and peel skin. Boil potatoes with… Continue reading Potato Curry Puffs

Tea Sandwich Ideas

Tomato-Cheddar. Spread mayonnaise on white bread. Sandwich with sliced tomato, aged cheddar and watercress. Trim the crusts and cut into pieces. Ham, Brie and Apple. Spread softened butter and Dijon mustard inside a split loaf of French bread. Fill with deli ham, sliced Brie and sliced green apple. Cut into pieces. Cucumber-Butter. Mix 4 tablespoons… Continue reading Tea Sandwich Ideas

Five Classic Tea Sandwiches

HAM AND MUSTARD FINGER SANDWICHES 2 slices bread butter 1 tsp wholegrain mustard 1 slice cured ham Spread butter on one slice of bread and mustard on the other. Place a piece of ham on the mustard side, making sure it is evenly distributed. Place the other slice of bread, butter-side down, on top. Carefully… Continue reading Five Classic Tea Sandwiches

English Featherlight Scones

1 egg 1 tablespoon sugar 30 g 1 oz melted butter 3/4 cup milk 2 cups self-raising flour 1/2 teaspoon salt milk for glazing Preheat the oven to 180°C (360°F). In a bowl, beat the egg and sugar until thick. Combine the milk and melted butter. Sift the flour and salt into a box and… Continue reading English Featherlight Scones

Mixed Berry Crostata

163 grams (1 1/4 cups) unbleached all-purpose flour, plus more for dusting 33 grams (2 1/2 tablespoons) white sugar 1/4 teaspoon kosher salt 8 tablespoons (1 stick) salted butter, cut into 1/2-inch cubes and chilled 3 tablespoons cold water 3 cups mixed raspberries, blueberries and/or blackberries 3 tablespoons turbinado sugar, divided 1 large egg white,… Continue reading Mixed Berry Crostata

Caramelized Summer Fruit Tart

2 tablespoons Demerara sugar, plus more as needed 2 to 5 tablespoons granulated sugar (see Tip) 2 to 3 tablespoons cornstarch (see Tip) Pinch of kosher salt 4 cups berries, or pitted and sliced stone fruit (peaches, nectarines, apricots, plums), or rhubarb (or use a combination of stone fruit and berries) 1 tablespoon lemon juice… Continue reading Caramelized Summer Fruit Tart

Any Vegetable Tart

1/2 cup shredded Gruyère or Cheddar (optional) 1 large egg, at room temperature 2 tablespoons grated Parmesan 1 teaspoon finely grated lemon zest or finely chopped rosemary 1 garlic clove, finely grated or crushed to a paste (optional) Kosher salt and black pepper 3/4 cup crème fraîche or mascarpone All-purpose flour, for dusting the work… Continue reading Any Vegetable Tart

Fig Tart With Caramelized Onions, Rosemary and Stilton

2 tablespoons unsalted butter 2 tablespoons extra virgin olive oil 2 large onions (1 1/2 pounds), halved lengthwise and thinly sliced 1 sprig rosemary, more for garnish Pinch sugar 1 teaspoon sherry vinegar 1/4 cup milk 1 egg Flour for dusting 3/4 pound prepared puff pastry 1 pint fresh figs (3/4 pound), stemmed and cut… Continue reading Fig Tart With Caramelized Onions, Rosemary and Stilton

Asparagus, Goat Cheese and Tarragon Tart

1 cup soft goat cheese, at room temperature (4 ounces) 1 large egg, lightly beaten, at room temperature 1 large garlic clove, finely grated or minced 1 1/2 tablespoons chopped fresh tarragon leaves, plus more for serving 1/2 tablespoon finely grated lemon zest 1/2 teaspoon fine sea salt, plus more for sprinkling Pinch of freshly… Continue reading Asparagus, Goat Cheese and Tarragon Tart

Strawberry Drop Biscuits (with variations for other fruit)

1 1/2 cups/190 grams all-purpose flour 1/4 cup/50 grams granulated sugar 4 teaspoons baking powder 6 tablespoons/85 grams cold salted butter, cut into 1/2-inch cubes 4 medium strawberries, cut into small 1/4-inch or 1/2-inch pieces (about 2/3 cup/100 grams), or whole blueberries, raspberries or other diced stone fruit 6 tablespoons heavy cream, plus more if… Continue reading Strawberry Drop Biscuits (with variations for other fruit)

Perfectly Light Schnitzel

4 kaiser rolls, 12 slices hearty sandwich bread or 12 ounces store-bought plain bread crumbs (about 3 cups/340 grams); see Note 4 boneless, center-cut pork loin chops, about 1/2-inch thick (4 to 5 ounces each), fat mostly trimmed (see Note) Kosher salt and black pepper 2 cups/about 280 grams all-purpose flour 4 to 5 large… Continue reading Perfectly Light Schnitzel

Blackberry Arugula Salad with Basil and Goat Cheese

5 ounces baby arugula (or spinach) 1/4 cup thinly sliced red onion 1–2 cups fresh blackberries 1/3 cup crumbled goat cheese 1/4–1/2 cup toasted slivered almonds (or sub maple pecans) 1/4 cup basil leaves- torn ( purple basil is pretty here!) optional: 1 tablespoon fresh chive or onion blossoms Balsamic Vinaigrette: 3 tablespoons olive oil… Continue reading Blackberry Arugula Salad with Basil and Goat Cheese