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Food And Nutrition

Roquefort salad with pears, chicory and walnut oil

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Ingredients

  • 2-3 heads red and white chicory, separated into leaves, soaked in iced water for about 10 minutes
  • 1 large ripe pear, peeled, thinly sliced
  • 125g/4oz Roquefort (or similar blue raw milk sheep’s cheese), crumbled
  • squeeze lemon juice
  • 2-3 tbsp walnut oil
  • freshly ground black pepper

Method

  1. Dry the chicory leaves and neatly arrange onto a serving dish, inner curved sides facing upwards. Drape the pear slices over the leaves.

  2. Evenly distribute the cheese in and amongst the leaves and squeeze over a touch of lemon juice.

  3. Trickle over the walnut oil and grind over a little freshly ground black pepper.

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Food And Nutrition

Beautifully Prepared Homemade Pizza Dough

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1 day ago

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September 28, 2023

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When I am making homemade pizza, either on the grill or in the oven, I usually resort to store-bought dough, from a supermarket (it’s so readily available – either in the dairy case or sometimes in the bakery section), or if I am organized and happy to make an extra stop I’ll go to a pizzeria. They are always happy to sell you a ball or two.

But sometimes I have extra time and some active dry yeast, and maybe even a kid who’s looking for a kitchen project, and then homemade pizza dough is so much fun to make. You can make extra and freeze it for future pizzas, as well, just wrap it really well in plastic wrap, and place it in freezer-proof zipper-top plastic bags. It will keep for 4 months in the freezer. You can also refrigerate this dough, well wrapped, for up to three days and bring it to room temperature before using it. Refrigerate or freeze the dough after dividing it into 2 balls after the main rising.

Try your homemade dough out with a couple of these great pizza recipes, like Two Cheese and Sun-Dried Tomato Pesto Naan Pizza, Mushroom, Mozzarella, and Cherry Tomato Pizza, and Mexican Pizza with Avocado Crema.

Ingredients

  • 1 (0.25-ounce) packet active dry yeast (2 1/4 teaspoons)
  • 1 teaspoon granulated sugar
  • 1 cup warm water
  • 1 teaspoon kosher salt, or coarse salt
  • 2 tablespoons olive oil, plus extra greasing bowl
  • 3 cups all-purpose flour

Steps to Make It

  1. Place the yeast and sugar in a large bowl, add 1 cup of warm water, and let sit until small bubbles form, about 10 minutes. Mix in the salt and olive oil. Add the flour gradually, mixing until the dough pulls away from the side of the bowl. Turn the dough out onto a lightly floured work surface and knead it until smooth, about 4 minutes (you can also use a standing mixer with the dough hook attachment to do this). Place the dough in a well-oiled bowl and cover it with a damp dishtowel or with plastic wrap.

  2. Let the dough sit undisturbed in a warm place until it is doubled in size, 1 to 1 1⁄2 hours.

  3. Punch down the dough, divide it into 2 balls, and let it sit for another 15 or so minutes, before starting to shape it into a circle on a lightly floured surface. Let it rest in a circle for another 10 or so minutes, then stretch out further, and keep going until it is as large and as thin as you like it.

Feeling a little creative? Try out some of these tempting non-pizza uses for homemade pizza dough!

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Food And Nutrition

Preparing Spanish Crayfish in Tomato Sauce

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1 day ago

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September 28, 2023

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Crayfish are called cangrejos de rio in Spanish—literally “river crabs.” They are a popular Spanish food, a fresh-water cousin to the lobster, although smaller. In Spain, these crayfish are very popular in stews and shellfish platters, especially in Castilla y León and Aragón.

Crayfish tomatoes sauce. A simple and delicious Spanish crayfish recipe. Simmered in tomato, garlic, and wine and served piping hot, try these crayfish in tomato sauce today! Cangrejos de río con salsa de tomate – Crayfish In A Tomato Sauce. cocinarparalosamigos.

This crayfish recipe makes four servings as an appetizer or first course. To serve this Spanish crayfish recipe for a main course, you’ll need to double the quantities and it will serve four. Spaniards would generally serve this as is, with a crusty baguette on the side. But you could also prepare white rice as a side dish to complement the delicious sauce.

Ingredients

  • 2 lbs. crayfish
  • 4 large tomatoes (ripe)
  • 3/4 Onion
  • 3 to 4 large cloves garlic
  • 1/2 teaspoon red pepper flakes
  • 8 oz. dry white wine
  • 4 to 6 tablespoons Spanish extra virgin olive oil
  • Salt to taste
  • Optional: 1/2 teaspoon sugar

Steps to Make It

  1. Start by preparing the garlic and onion. Peel and mince the garlic. Peel and finely chop the onion. In a large, deep frying pan or skillet, pour about three tablespoons of extra virgin olive oil. Heat on medium and sauté the onions and garlic until the onion is translucent.

  2. While the onions and garlic are sautéing, chop the tomatoes into small pieces (about 16 pieces per tomato).

  3. Add a tablespoon or two more of olive oil and then add the chopped tomatoes with their juice, as well as the red pepper flakes. Simmer on medium-low heat, stirring often, for about 15 minutes.

  4. While simmering, the chopped tomatoes should form a sauce and begin to thicken a bit. Add salt to taste. If the sauce is too acidic, add a touch (1/2 teaspoon or so) of sugar.

  5. If you purchased or caught live crayfish, boil water in a large stock pot while the tomato sauce is simmering. Discard any crayfish that are not alive. As soon as the water boils, add the live crayfish to the boiling water and cook until they turn red. After 2 to 3 minutes, remove the pot from the stove and drain water.

  6. Add the crayfish to the frying pan and stir well, making sure to coat the crayfish thoroughly with the tomato sauce. Serve immediately.

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Food And Nutrition

Miso aubergine with noodles

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1 day ago

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September 28, 2023

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Tender, sweet and salty miso aubergines sit on top a simple bowl of noodles and steamed veg for a perfect vegetarian Japanese-inspired dinner. This eats really well the next day in a lunchbox!

Each serving provides 491 kcal, 18.5g protein, 67g carbohydrates (of which 12.5g sugars), 13g fat (of which 2g saturates), 13g fibre and 2.7g salt.

Ingredients

  • 150g/5½oz rice noodles
  • 150g/5½oz mangetout
  • 3 spring onions, roughly chopped
  • 1 tbsp sesame oil
  • 1 tbsp sesame seeds
  • 1 lime, juice only
  • 2 tbsp finely chopped coriander
  • 1 large aubergine, halved lengthways, flesh scored in a criss-cross pattern not piercing the skin
  • 2 tbsp white miso
  • 5cm/2in fresh root ginger, peeled and finely grated
  • 1 tsp runny honey (or vegan alternative)
  • 1 tsp soy sauce
  • salt and freshly ground black pepper

Method

  1. Bring a large saucepan of lightly salted water to the boil and cook the noodles according to the packet instructions.

  2. Meanwhile, place the mangetout in a steamer or colander and set above the boiling water to steam with a lid on for 2 minutes. Drain the noodles and toss with the mangetout, spring onions, sesame oil and seeds, 1 tablespoon of lime juice and the coriander. Season with salt and pepper and set aside.

  3. Heat the grill to high and line a baking tray with kitchen foil. Put the aubergine on the tray, skin-side up, and grill for 10 minutes, or until the skin has hardened and the flesh is soft.

  4. Meanwhile, mix the miso, ginger, honey, soy sauce and 1 tablespoon of lime juice together in a small bowl.

  5. Turn the aubergine over and push the miso mixture into the grooves. Grill for 5 minutes, flesh-side up, checking after 3 minutes that the miso is grilling evenly. It should be patched with brown but not burnt.

  6. Cut the aubergine into thick slices and place on top of the noodles. Serve hot or at room temperature or divide between two lunch boxes.

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