Recipes

First, drain the tinned cannellini or butter beans, whichever you're using, and lightly rinse them. Put them in a saucepan and add the olive oil, the garlic, the chicken or vegetable stock, whichever you're using, and season to taste. Place on a medium to low heat and simmer for 8-10 minutes.

Remove the pan from the heat and roughly mash the beans with a potato masher or a wooden spoon. Spread the tapenade on the toasts then divide the beans between the toasts and serve.

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Preheat the oven to 220°C, 425°F, Gas 7. Place the cubed squash in a bowl with the olive oil and the thyme leaves, season with salt and freshly ground pepper.

Place in a single layer on a roasting tray and bake in to the oven for 30-40 minutes or until golden and crisped on the outside.

Remove the squash from the oven, stir in the shredded spinach and return to the oven for just a minute. Remove from the oven once more and stir in the toasted pine nuts and chopped parsley, then divide between the bruschetta toasts.

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In a bowl, mix together the quartered cherry tomatoes, the extra virgin olive oil, the lemon juice and season to taste with salt and freshly ground black pepper.

Next, stir in the sliced basil, the drained sardines and diced avocado, taking care not to break them up too much. To serve, spoon your mixture on to your toasts and serve immediately.

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Preheat the oven to 200°C, 400°F, Gas 6. Place the flat mushrooms on a baking tray, in a single layer. In a bowl, mix the garlic and the olive oil and season with salt and freshly ground black pepper. Spoon this garlic oil over each mushroom (about a teaspoon for each) and roast in the oven for 8-10 minutes or until they are cooked.

These can be allowed to cool to room temperature. To assemble, place the toasts on a large plate, top each with a rocket leaf, then a roasted mushroom, then a scattering of the chopped black olives. Top each with a Parmesan shaving and serve.

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Place the yeast or sourdough bread slices, whichever you are using, on a hot barbecue, under a hot grill or on a griddle pan for 2-3 minutes on each side until toasted and slightly golden.

Then rub with the halved garlic clove, divide between plates and drizzle with a little of the extra virgin olive oil. All of these recipes, apart from the mushroom, rocket, olive and Parmesan topping, will make enough for four bruschetta toasts.

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Rachel Allen

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Put a wok on a medium heat for at least 6-8 minutes to get really hot.

Once the wok is very, very hot, turn the heat up to high, then add half of the sunflower oil and very quickly add the pork strips, the finely grated fresh ginger, the chopped garlic and the sliced chilli. Stir and fry until the pork strips are golden on both sides, then remove to a plate.

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Rachel Allen

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Bring a large saucepan of water to the boil with 1 teaspoon of salt and cook the egg noodles for 3-4 minutes, or by following the instructions on the packet, until they are tender. Drain them well and return them to the pan. Drizzle the sesame oil over them and toss to coat the egg noodles. Cover the noodles to keep them warm and set aside in the pan.

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Rachel Allen

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Set a wok or large, non-stick frying pan on a high heat and pour in the toasted sesame oil. When the oil is very hot, add the chopped fresh ginger, the chopped garlic, the chopped chilli and the sliced spring onions and stir-fry quickly for 30 seconds or until the garlic begins to turn golden.

Add the tofu cubes and stir-fry for a further 4-5 minutes or until they begin to brown around the edges, then add the shredded pak choi and stir-fry for a further 2-3 minutes or until the pak choi is wilted.

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Rachel Allen

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In a heatproof bowl, combine the dried porcini mushrooms and boiling water. Soak for 20 minutes or until soft.

Preheat the oven to 180°C, 350°F, Gas 3. Place the chicken or vegetable stock, whichever you are using, in a saucepan over a medium-low heat and bring to just under a simmer.

Add the butter to a large saucepan or casserole dish with a lid, and place on a medium heat. Add the chopped onion and the chopped garlic and cook for 6-8 minutes until soft.

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Tip the wild rice and a pinch of salt into a saucepan of boiling water and cook on a medium heat for about 45 minutes until the rice is cooked, but with a tiny bite still left. Bring another saucepan of water to the boil and add the white or brown basmati rice, whichever you are using, and a pinch of salt, and cook until tender. White basmati rice will take 10-12 minutes to cook and brown basmati rice 25-30 minutes. Drain well and return all of the rice to a single pan to keep warm.

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