Ingredients



  • 200 g Tipo 00 flour, plus extra for dusting
  • 100 g wholewheat flour
  • 3 free-range eggs
  • For the filling

  • 20 courgette flowers
  • 250 g good quality ricotta
  • A few sprigs of fresh mint, leaves picked and finely chopped
  • 1 small red chilli, finely chopped
  • For the sauce

  • 600 g ripe tomatoes
  • A small bunch of fresh basil, leaves picked, stalked removed
  • Extra virgin olive oil

  • Ingredients


  • 1 x 2.5 kg chicken, preferably free-range or organic
  • 3 medium onions, peeled and roughly chopped
  • 3 carrots, peeled and roughly chopped
  • 3 sticks of celery, trimmed and roughly chopped
  • 4 cloves of garlic, peeled
  • 4 fresh bay leaves
  • a few sprigs of fresh thyme
  • sea salt
  • freshly ground black pepper
  • 2 handfuls of Jewish fine egg noodles or spaghetti, broken into bits
  • 1 small bunch of fresh flat-leaf parsley
  • 1 small bunch of fresh dill
  • For the matzo balls:

  • 4 large free-range eggs
  • 4 tablespoons chicken fat
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 130 g
  • 3

    Hot & Sour Soup Ingredients


  • 2 cloves of garlic
  • 1-2 fresh red chillies
  • sea salt
  • freshly ground white pepper
  • 1 thumb-sized piece of ginger
  • 250 g shitake mushrooms, cleaned
  • 225 g bamboo shoots, drained
  • groundnut oil, or vegetable oil
  • low-salt soy sauce
  • rice wine vinegar
  • 1 teaspoon runny honey
  • 1.5 litres hot organic vegetable stock
  • 150 g firm tofu
  • 2 spring onions
  • ½ bunch of chives
  • 1 large
  • Ingredients


    -400 g spinach
    -Extra-virgin olive oil
    -1/4 tsp ground nutmeg
    -1 onion, diced
    -2 cloves of garlic, squashed
    -2 X 400 g tins of tomatoes
    -1 bay leaf
    -1/2 bunch of basil, leaves picked
    -grated zest of 1/2 lemon
    -250 g ricotta
    -1 free-range egg, beaten
    -2 tsp grated parmesan
    -150 g cannelloni, about 14 tubes
    -2 x 125 g mozzarella balls, sliced

    Ingredients


    -olive oil
    -2 large fennel bulbs
    -4 cloves of garlic, finely sliced
    -1 bunch of flat-leaf parsley, stalks finely chopped
    -1 tsp dried chilli flakes
    -½ teaspoon fennel seeds
    -2 lemons
    -2 x 400g tins of chopped tomatoes
    -250 g cherry tomatoes, on the vine
    -500 g rigatoni, dried or fresh
    -250 g undressed brown crabmeat, from sustainable sources
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    0

    Created by the Food Network, this cupcake is made from peach and champagne jam, Chateau d'Yquem buttercream and 24 carat gold leaf.
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    A cancer diagnosis often makes people re-evaluate their eating habits, inspiring many to incorporate more organically grown foods in their diets. Some people buy organic because of concerns about the environment, pesticides or animal welfare. Others perceive organic foods to be more

    Ingredients


    -5 ounces baby arugula, some leaves reserved for garnish
    -3 tablespoons blanched almonds, toasted and chopped (2 -ounces)
    -1 small clove garlic, chopped
    -3 tablespoons fresh lemon juice
    -1/4 cup grated Parmesan (1 ounce)
    -Coarse salt
    -1/2 cup extra-virgin olive oil, plus more for drizzling

    Ingredients


    -Coarse salt and ground pepper
    -6 ounces Italian-style cooked chicken sausage, thinly sliced
    -1 medium eggplant (1 1/2 pounds), cut into 1-inch cubes
    -2 red bell peppers (ribs and seeds removed), cut into 1-inch -squares
    -1 medium red onion, halved and cut into 1-inch squares
    -6 sprigs fresh thyme (or 1/2 teaspoon dried)
    -2 tablespoons olive oil
    -1/2 pound whole-wheat egg noodles

    Ingredients


    1 whole chicken (3 1/2 to 4 pounds), rinsed and patted dry
    Coarse salt and ground pepper
    1/2 bunch thyme
    1/2 bunch parsley
    2 leeks (white and light-green parts only), halved lengthwise, then crosswise, and rinsed well
    3 medium carrots, cut into 3-inch lengths
    1 pound small red potatoes, any large ones halved
    1 teaspoon extra-virgin olive oil
    1/2 cup dry white wine




    Directions

    Preheat oven to 450 degrees. Season chicken inside and out with salt and pepper and place in a roasting pan. Stuff thyme and parsley in cavity. In a large bowl, toss leeks, carrots, and potatoes with oil; season with salt and pepper. Scatter vegetables around chicken, arranging potatoes at edges of pan; pour wine into pan. Roast until chicken is golden brown and juices run clear when pierced between breast and leg (an instant-read thermometer inserted in thickest part of a thigh, avoiding bone, should read 165 degrees), about 1 hour.

    Ingredients

    1/4 cup fennel seeds
    Peel of 6 lemons, chopped, plus lemon wedges for serving
    1/2 cup fresh rosemary leaves
    2 tablespoons whole black peppercorns, crushed
    10 fresh bay leaves, torn
    1/2 cup extra-virgin olive oil, plus more for lamb
    1 bone-in leg of lamb (11 pounds), trimmed and frenched
    2 boxes (3 pounds each) coarse salt
    11 large egg whites

    Ingredients


    -1 cup (2 sticks) unsalted butter, softened, plus more for molds
    -1 1/2 cups cake flour (not self-rising), plus more for molds
    -1/2 teaspoon coarse salt
    -1 1/3 cups granulated sugar
    -3 large eggs, plus 3 large egg yolks
    -1 1/2 teaspoons pure vanilla extract
    -3/4 cup whipped cream cheese, room temperature
    -3 tablespoons confectioners' sugar, plus more for dusting

    Ingredients


    -2 1/2 cups all-purpose flour
    -1 tablespoon ground cinnamon
    -2 teaspoons baking powder
    -1 teaspoon salt
    -1/2 teaspoon baking soda
    -1 cup (2 sticks) unsalted butter, melted
    -1 1/2 cups packed light-brown sugar
    -4 large eggs
    -6 Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
    -1 cup confectioners' sugar

    Ingredients

    -2 cups sifted cake flour
    -1 cup sugar
    -1 tablespoon baking powder
    -1/2 teaspoon salt
    -1/2 cup vegetable oil

    Ingredients

    • One 4-pound chicken, cut into 10 pieces
    • 1/3 cup all purpose flour
    • 5 tablespoons melted butter
    • 1/4 cup honey
    • 2 tablespoons Sriracha

     Ingredients

    • 16 tablespoons (2 sticks) unsalted butter, cold, plus extra for greasing pan
    • 3 large eggs plus 3 large egg yolks
    • 2 teaspoons vanilla extract
    • 1 3/4 cups (7 ounces) cake flour, plus extra for dusting loaf pan
    • 1/2 teaspoon table salt
    • 1 1/4 cups (8 3/4 ounces) sugar