Recipes
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Fluffy orange muffins : servings: 4Preparation time : 60Cooking time : 60Recipe by : viorel
Ingredients :
1 organic orange (280 g)3 medium eggs 200 g sugar200 g sugar250 g flour100 ml sunflower oil / peanut oil7 g baking powder1 pinch of saltvanilla powdered sugarPreparation steps:
Step: 1Wash the orange, wipe it well, cut it into suitable pieces and carefully remove the seeds.Step: 2We put the orange pieces in the robot, we add the sugar and we mix, at high speed, (about 4-5 minutes) until we obtain a fine puree. Now add the eggs, flour, salt, baking powder and oil. Mix for another 1-2 minutes, no more. It is important to obtain a homogeneous composition. The consistency is a little thicker than that of pancakes.Step: 3We put the muffin papers in the form and fill them in three quarters with the muffin dough. Bake them in the preheated oven at 180 ° C for 20 minutes or until the surface is golden.Step: 4After they are baked, we take our delicious muffins out of the mould and place them on a grill. We powder them with vanilla powdered sugar and serve them with a great appetite. -
Chicken & choriza ragu : servings: 4Preparation time : 15Cooking time : 40Recipe by : alexander
Ingredients :
120g cooking chorizo, chopped1 red onion, chopped2 garlic cloves, grated1 tsp hot smoked paprika80g sundried tomatoes, roughly chopped600g skinless and boneless chicken thighs400g can chopped tomatoes100ml chicken stock1 lemon, juicedjacket potatoes, chopped parsley and soured cream,Preparation steps:
Step: 1Fry the chorizo over a medium heat in a large saucepan or flameproof casserole dish for 5 mins or until it releases its oil and starts to char at the edges. Add the onion and fry for 5 mins more or until soft. Tip in the garlic and cook for 2 mins before stirring in the paprika and sundried tomatoes. Add the chicken thighs and fry for 2 mins each side until they are well coated in the spices and beginning to brown.Step: 2Pour in the chopped tomatoes and stock, and turn the heat down. Cover and cook for 40 mins until the chicken is falling apart and the sauce is thick. Stir the lemon juice through. Serve by piling spoonfuls of the ragu into hot jacket potatoes with parsley sprinkled over and a dollop of soured cream, if you like -
Sausage sandwich & pesto : servings: 1Preparation time : 5Cooking time : 10Recipe by : alexander
Ingredients :
2 herby Cumberland sausages , sliced in half lengt1 ciabatta roll , sliced in half2 tbsp fresh pesto1 roasted red pepper from a jar, sliced in half½ x 125g ball mozzarella , slicedhandful rocketPreparation steps:
Step: 1Heat grill to high. Put the sausages on a baking sheet, cut-side down, and grill for 5-6 mins or until cooked through, then set aside. Lay the ciabatta roll halves, cut-side up, on a baking tray and spread each with pesto. Top each half with a pepper and mozzarella slice, then grill for 2 mins or until golden and bubbling. Add the sausages and a handful of rocket, and put the roll back together, pressing down firmly to hold the fillings in place. -
Pork souvlaki : servings: 4Preparation time : 15Cooking time : 10Recipe by : robert
Ingredients :
400g lean pork shoulder, cut into 2cm chunks1 tbsp olive oil½ tbsp dried oregano1 lemon , zested and juiced½ tsp hot paprika100ml fat-free yogurt1 small garlic clove , grated½ cucumber , trimmed and grated2 red peppers , deseeded and cut into chunks2 Little Gem lettuce , leaves separatedchilli sauce , to serve (optional)flatbreads , warmed, to serve (optional)Preparation steps:
Step: 1Put the pork in a large bowl with the oil, oregano, lemon zest and juice and paprika as well as a good pinch of salt. Toss everything together to combine and leave to marinate for 10 mins.Step: 2Combine the yogurt, garlic and cucumber together in a bowl. Season with salt and set aside.Step: 3Heat the grill to high. Thread the marinated pork and the peppers on four metal skewers, alternating between the pork and peppers as you go. Place on a non-stick baking sheet and grill for 3-4 mins on each side, or until cooked through and golden brown.Step: 4Serve with the lettuce, yogurt mixture and chilli sauce, and flatbreads, if you like. -
Pretzels stuffed with fet : servings: 1Preparation time : 30Cooking time : 15Recipe by : viorel
Ingredients :
250 g flour125-130 ml of warm water20 ml olive oil1 teaspoon grated salt (5 g)5 g baking powder200 g well drained feta cheese1 egg yolk + 2 tablespoons milk + sesame seeds (foPreparation steps:
Step: 1Put the flour in a bowl, add the salt and sifted baking powder and mix. Add water and olive oil and knead for about 2-3 minutes until you get a smooth dough. We wrap it in plastic food foil and let it rest on the kitchen table for 30 minutes. Put the feta cheese in a sieve and let it drain for 30 minutes. After resting, divide the dough into 8 equal pieces.Step: 2We spread each piece, on the table lightly powdered with flour, in a long and narrow sheet, about 20 cm long and 3-4 cm wide. The thickness of the sheets is about 4-5 mm. We put about 25 g of feta cheese, crushed, on the entire surface of the sheet. pretzels with feta cheese Seal the edges of the sheet well, then roll it so that we get a string.Step: 3We knit the strings, two by two, we seal the ends and we put the pretzels in the oven tray lined with baking paper. stuffed pretzels in the pan Grease each pretzel with the mixture of yolk and milk and powder them with sesame seeds. stuffed pretzels in the pan Bake the pretzels filled with feta in the preheated oven at 180 ° C, for 30 minutes, on the second stage of the oven. After they have browned, we take them out on a grill and when they have cooled down a bit, we taste them with gusto! -
Full English Breakfast : servings: 2Preparation time : 10Cooking time : 20Recipe by : bogdan
Ingredients :
4 eggs300g baked beans4 sausages2 black puddings2 toasts2 halves of tomatoPreparation steps:
Step: 1heat up the beansStep: 2fry the eggs and sausagesStep: 3heat up the tomato halvesStep: 4heat up black pudding -
Meatball tomato soup : servings: 4Preparation time : 5Cooking time : 15Recipe by : bogdan
Ingredients :
1½ tbsp rapeseed oil1 onion, finely chopped2 red peppers, deseeded and sliced1 garlic clove, crushed½ tsp chilli flakes2 x 400g cans chopped tomatoes100g giant couscous500ml hot vegetable stock12 pork meatballs150g baby spinach½ small bunch of basilgrated parmesan, to serve (optional)Preparation steps:
Step: 1Heat the oil in a saucepan. Fry the onion and peppers for 7 mins, then stir through the garlic and chilli flakes and cook for 1 min. Add the tomatoes, giant couscous and veg stock and bring to a simmer.Step: 2Season to taste, then add the meatballs and spinach. Simmer for 5-7 mins or until cooked through. Ladle into bowls and top with the basil and some parmesan, if you like.