Red currants are quite tart, but very juicy and delicious and can be eaten raw right off the stems or cooked. They have a high vitamin C and B1 content, and perfect for jams, sauces, tarts or as a simple accompaniment in salads, garnishes, or drinks when in season.
- 200 g All-purpose flour
- 100 g Roll oats
- 100 g Dried coconut shreds
- 180 g Butter at room temperature, cut into small pieces
- 175 g Caster sugar
- 1 tbsp Lemon zest, finely grated
- 80 g Almond, chopped
- 20 g Almond slices
- 250 g Red currants
- Preheat the oven to 190C/375F. Line a 28cm square baking pan with paper. Tip the flour, rolled oats, coconut shreds and butter pieces into a mixing bowl. Use your fingers to work the mixture together to make coarse crumbs. Mix in the sugar, lemon zest and chopped almonds.
- Place two thirds of the mixture into the base of the baking pan, spread it out and press down lightly. Scatter the currants on top, sprinkle the rest of the mixture over, then the almond slices and press everything down lightly. Bake for 40 minutes until pale golden on top. Transfer to a wire rack, cool slightly and cut into 12-16 pieces.
Kohlrabi, also called "German turnip", is a member of the cabbage family but has a turnip like appearance. It tastes more like broccoli stem and is wonderfully crisp. The name comes from the German "Kohl" (meaning cabbage) and "Rabi" (meaning turnip). Smaller kohlrabi are sweet, tender, juicy and really delicious eaten raw.
This crunchy slaw is really quick and easy to make, it's a really nice and refreshing side dish to enjoy in these hot summer days.
- Place white wine vinegar, mustard, cumin, salt and pepper in a bowl. Gradually whisk in oil until well-blended.
- Rinse kohlrabi with cold water. Cut top and root end from kohlrabi. Peel kohlrabi to remove the fibrous skin. Use a mandoline to grate the bulb finely. Peel and grate the carrot. Half the red onion, remove the skin and slice it thinly. Toss grated vegetables, chopped parsley with prepared dressing and chill for several hours before serving.
A simply satisfying chicken dish with a very flavourful crust and tender interior. Parmesan cheese and almond meal make a delectable combination for these bland and boring chicken breast.
- 3 tbsp Plain flour
- 1 Egg
- 1 cup Fresh breadcrumbs
- 1/3 cup Almond meal
- 1/2 tbsp Lemon zest, finely grated
- 2 tbsp Parmesan cheese, grated
- 1-2 tbsp Parsley, chopped
- Salt and pepper
- 500 g Chicken breast, skinless and boneless
- Sunflower oil
- Combine flour, salt and pepper on a large plate. Lightly whisk egg in a shallow dish. Combine breadcrumbs, almond meal, lemon zest, Parmesan, parsley, salt and pepper in a separate shallow dish.
- Lightly coat chicken with seasoned flour, shaking off excess, then dip in egg, finally the breadcrumb mixture, pressing crumbs on gently with your fingertips to coat.
- Fill a large skillet with oil up to 1cm deep and heat over medium flame until sizzling. Pan-fry the chicken, in batches, for 3 minutes each side or until just cooked through and lightly golden brown. Serve chicken with salad and lemon wedges.
This is a really delightful summer dessert with smooth and creamy texture that uses fresh blueberries, vanilla yogurt and strawberry-flavoured marshmallow.
- 125 g Vanilla yogurt
- 60 ml Whole milk
- 80 g Strawberry flavoured mini marshmallow
- 50 g Fresh blueberries
- Place strawberry marshmallows, vanilla yoghurt, and whole milk in a pot. Heat the mixture over the slow flame until the marshmallows are melted and all the ingredients are well-combined. Remove and cool.
- Divide half of the fresh blueberries into two serving glasses, and slowly pour in the mousse. Cover and chill for an hour until set. Arrange the rest of the blueberries on the top of the mousse. Serve.
Scallops can be prepared in a variety of ways...used in soups, stews, chowders, breaded and fried, or wrapped in bacon, then broiled. Besides sauteing these meaty scallops with seasonal greens and XO sauce, my other favourite way is sear them quickly in a hot pan so that the outside gets a crisp, golden brown crust and the inside remains succulent and tender.
- 5 Scallops
- Salt and freshly ground black pepper
- 1/2 tbsp Olive oil
- 50 ml Dry white wine
- 1/2 tbsp Balsamic vinegar
- Some salad mix to serve
- Pat scallops dry with a paper towel. Sprinkle them with a bit of salt and black pepper. Heat the olive oil in a large non-stick skillet over medium heat. Add scallops and cook until they are golden brown on both sides, 2-3 minutes per side. Remove from pan.
- Add wine and vinegar to pan. Cook 2 minutes until slightly thick and stir in the scallops. Turn off the heat and remove. Serve with some salad mix.
"Piccata" translates to piquant or piquancy, which in one definition means tart or zesty. When used in reference to a way of preparing food, particularly meat or fish, it means "sliced, sautéed, and served in a sauce containing lemon juice, white wine and capers. Fish piccata can be served with rice or pasta as a side dish.
Recipe Source: Great Chefs Cook Italian
- 2-3 Fish fillets, cut into half
- 2 tbsp Plain flour
- Salt and pepper
- 15 g Butter
- 50 ml Olive oil
- 60 ml White wine
- 1 tbsp Capers, drained
- 1 tbsp Lemon juice
- In a shallow dish, combine the flour, a little of salt and pepper. Dredge the fish lightly in flour mixture.
- Heat the butter and olive oil in a large skillet. Add fish and cook until fish just begins to flake. Remove fish from pan and keep warm.
- Add white wine, lemon juice, and capers to the skillet. Stir well and heat the sauce thoroughly. Serve fish with sauce and pasta.
A simple tossed dish of spelt pasta, fresh tomatoes, basil and Parmesan is satisfying, healthy and filled with natural flavours. The addition of chickpeas ensure a healthy and nutritiously balanced meal.
- 100 g Wholemeal spelt rigatoncini
- 1 tbsp Olive oil
- 150 g Canned chickpeas, rinsed and drained
- 1 clove Garlic, minced
- 250 g Ripe tomatoes, diced
- 10 Olives, pitted and chopped
- Some fresh basil
- Salt and freshly ground black pepper
- 2 tbsp Parmesan, grated
- Bring a large pot of salted water to a boil. Add the spaghetti to the boiling water and cook until tender, yet al dente, about 8 minutes. Drain.
- Heat the olive oil in a large skillet over medium heat. Add chickpeas and garlic, stirring frequently, until the chickpeas are just heated through. Add diced tomatoes, chopped olives, fresh basil, salt and pepper. Stir gently to combine. To serve, divide the pasta among 2 serving plates and top with sauce and Parmesan cheese.
I am sending this to Girard's Salad Dressing Giveaway at Living the Gourmet.
- 200 g Chicken breast, skinless and boneless
- Sea salt and freshly ground black pepper
- 2 tbsp Olive oil
- 1 Onion
- 1/2 head Iceberg lettuce, shredded
- 1/2 Tomato, thinly shredded
- Some fresh pineapple wedges
- 6-8 Fresh strawberries, cut into wedges
- Cut the chicken breast into medallions. Sprinkle with salt and pepper. Peel and cut the onions in half, and then slice the onions lengthwise to desired thickness.
- Heat olive oil in a skillet until sizzling hot. Drop medallions in the skillet and let them sear until tender and lightly golden. Remove and drain. Use the remaining oil in the skillet to caramelize the onions. Season with salt and pepper.
- Arrange the salad, tomato shreds, caramelized onion, and fruits into two serving plates. Top with chicken medallions. Serve.
This recipe was really easy, quick to make and tasted wonderful. The combination of the delicate flavour and pleasant tartness of the strawberries with the creaminess and sweetness of the marshmallows is unbeatable!
- 280 g Fresh strawberries, halved if large
- 25 g Vanilla sugar
- 100 ml Water
- 140 g Mini marshmallows
- 200 ml Double cream
- Put all but 3 strawberries into a pan along with the water and the sugar. Over a medium heat, cook strawberries until soft enough to mash, about 3 minutes. Take off the heat and squash the berries, using a fork, until pulpy. Add the marshmallows, then stir them into the hot strawberries until they dissolve. Leave to cool.
- Whip the cream until it holds its shape. Fold the cream into the cooled strawberry mix, then spoon into one bowl or separate pots and chill for about 2 hours, or until set. Cut the reserved strawberries in half and use to decorate.
"Szechuan Hot Bean Sauce" or "Szechuan Dou Ban Jiang" is a spicy, salty paste made from fermented broad beans, soya beans, salt, and various spices. It is used particularly in Szechuan cuisine and regarded as "the soul of the Szechuan kitchen". One well known variety is called "Pixian Dou Ban Jiang" (郫县豆瓣酱), named after the town of Pixian, Szechuan. You can also use the paste to make spicy tofu dishes, or serve as a great accompaniment to the rice and noodles.
- 600 g White radish
- 1 tbsp Salt
- 2 tbsp Minced garlic
- 1 tbsp Sugar
- 1 tsp Vegetable bouillon
- 1 tbsp Sesame oil
- 2 tbsp Szechuan hot bean paste
- Peel and slice the white radish into thin strips. Place them in a large bowl, and rub all sides of the radish with the salt. Sit in the fridge for 3 hours to draw the water. Remove and squeeze the excess water.
- Add in the rest of condiments and mix until combined. Transfer the mass into a clean dry glass and screw it tightly. Chill overnight.