Less is more when it comes to creating mouth-watering dishes, as these recipes requiring no more than five ingredients show.
International celebrity chef Susy Massetti says there are clear benefits one focussing on just a dish’s essential elements.
She told Newsweek : “With today’s busy schedules how much time do we really have to go shopping for ingredients-heavy—lengthy recipes today?
“Personally I don’t have much time to spare and I love simple, easy recipes that use few ingredients, easy to find in any local shop or supermarket.
“You will be amazed to discover how easy it is to whip up a quick and tasty meal with five ingredients or less, not counting salt and pepper of course.
“Make sure to buy the best ingredients you can afford and I promise you will not need any extra additions, sauces or such.”
Take a look through the recipes below…
1. Susy Massetti’s Ceviche (Serves 4)
- 400g White Fish fillet, snapper, seabream, grouper etc.
- Fresh coriander, leaves and stems
- 4 Limes, juiced and zested
- 1 small Red Onions, thinly sliced
- 4 (or up to taste) red chilis, chopped finely
- Salt & pepper to taste
- Separate the coriander leaves from the stems, set them aside and finely chop the stems.
- Soak the red onion in ice cold water for at least 15 minutes to make it less aggressive/harsh on the palette.
- Slice or cube the fish fillet (keep it chilled till needed).
- Just few minutes before serving place all ingredients, including the coriander leaves, chilis and lime zest in a bowl and drizzle with the lime juice, mix well to combine.
- Taste for salt and pepper and adjust if needed.
- Using a large spoon press down the ingredients to make sure all are soaked into the lime juice.
- Mix once again to “fluffy it up” and serve immediately.
2. Sous Chef’s Voatsiperifery Pepper Cacio e Pepe (Serves 2)
Sous Chef writes: “Cacio e pepe looks deceptively simple, with its use of only three ingredients, but it can be frustratingly easy to get wrong.
“There is a fine line between creamy, peppery richness and a bowl of soggy spaghetti knotted with black pepper and clumps of cheese.”
- 100g pecorino cheese, finely grated
- 2 tsp voatsiperifery peppercorns
- 200g spaghetti/linguine/pici
- Salt for the pasta water
If one of these elements is missing, it can lead to a clumpy sauce. Using coarsely grated cheese instead of finely grated cheese takes longer to melt, and also clings to the spaghetti strands, rather than creating a smooth emulsion with the water.
- For the recipe, the water is mixed with grated cheese first to create a paste. This smoother mixture is easier to toss through the pasta, resulting in a silkier sauce.
- Hot water is essential as this helps melt the cheese. If the water is cold, or cools quickly, it won’t give the cheese enough time to melt.
- Using reserved starchy pasta water helps to thicken the sauce, so always keep a small jugful of this back.
- Finally, speed. When the pasta is cooked, you need to act as quickly as possible to toss in the cheese and water mixture.
- If you don’t, or if you don’t keep the pan moving, the pasta and sauce will settle and clump together.
- When you’ve made your cacio e pepe, it’s best to eat it straight away to prevent the sauce from clumping as it sits and cools.
3. Alyssa Owens’ BLT Toast with Peppered Mayo Sauce (Serves 2)
- Sliced sourdough
- 200g beefsteak tomatoes
- 100g romaine lettuce
- 250g streaky bacon
- 30g Mayonnaise
- Finely chop romaine lettuce into thin 2.5cm strips.
- Slice tomatoes into rounds about .5cm thick then set aside.
- In a hot frying pan, cook 6 slices of bacon until preferred crispiness .
- Place sliced sourdough into a toaster at preferred setting.
- In a bowl, mix 30g mayonnaise with half gram black pepper. Lightly stir in water until desired thickness is reached.
- Assemble by topping toast with shredded lettuce, tomatoes, sliced bacon
- Drizzle on top with peppered mayo.
4. Warm Watercress, Bacon and Apple Salad (Serves 2)
- 150g watercress
- 6 rashers smoked streaky bacon
- 2 Bramley apples
- 100ml apple cider
- Half tbsp vegetable oil
- Bread rolls and salted butter to serve
- Chop the bacon into small pieces. Cut the apples into quarters before removing the core and cutting into segments.
- Place a large frying pan or wok onto the stove on a high heat and add in a half tablespoon of vegetable oil.
- Once the oil is hot, add in the bacon and apple and stir. Fry until the bacon begins to crisp and the apple is coloured nicely on the outside.
- Add in the cider and reduce to a sticky consistency. Add in the watercress and stir fry for 30 seconds, making sure it is well coated in the bacon and cider.
- Serve in a large dish along with some crusty bread and salted butter if having for lunch, or why not serve with a pork chop and some mashed potato for a delicious evening meal.
5. Parma Ham and Basil Omelette (Serves: 2)
- 15g butter
- 6 large British Lion eggs
- 2 slices Parma ham or prosciutto ham, torn into pieces
- A few torn basil leaves
- 15g freshly grated Parmesan cheese
- Melt half the butter in a medium non-stick frying pan. Crack the eggs into a jug, add 30ml/2tbsp cold water and seasoning.
- Pour half the egg mixture into the pan. Cook over a medium heat for about 2-3 minutes. Use a spatula to push the cooked egg into the centre of the pan until no more runny egg remains and the base is golden.
- Scatter over half the ham, basil and cheese then tip the omelette out onto a plate, folding it as you tip. Repeat to make a second omelette in the same way. Serve hot.
6. Easy Peasy Baking’s Strawberries and Cream Baked Alaska (Serves 8)
A nostalgic but deliciously refreshing treat made with just 5 ingredients, this bake sees a vanilla sponge base, topped with luxurious clotted cream ice cream mixed with fresh strawberries, all covered in a super easy meringue outer layer.
- 1 Litre Clotted cream ice cream
- 150g Strawberries, roughly chopped
- 90g Self-raising flour
- 3 Egg whites
- 250g Caster sugar
- Preheat the oven to 165C.
- Set 120g of ice cream to one side for the sponge base.
- Place the remaining ice cream in the large mixing bowl and mix it with the spoon to soften it up.
- Stir in the chopped strawberries before spooning the whole mixture into the cling film lined bowl.
- Place the whole thing (in the bowl) in the freezer while you make the sponge base.
- To make the sponge base, pour the 120g of reserved ice cream (this should be melted by this stage) into the large mixing bowl and combine with the self-raising flour and 50g of the caster sugar until a smooth batter is formed.
- Pour the batter into the lined cake tin and bake for 20 minutes until springy to touch. Allow to cool completely.
- When the sponge is cool, you’re ready to make the meringue.
- At this stage you should also heat your oven to the maximum temperature it will reach. Pour the egg whites and remaining 200g of caster sugar into the (clean) large mixing bowl and place the whole thing over a saucepan of simmering water.
- Whisk the egg whites and sugar together either by hand or with an electric whisk. You want to see the steam against the outside of the bowl dissolve the sugar into the egg whites.
- This will take around 5 minutes, and you can tell when this is done when you can no longer feel grains of sugar when you rub the mixture between two fingers. (It will get warm, so be careful).
- Once the sugar is dissolved, remove from the heat and whisk up the meringue (again, by hand or electric hand mixer) until thick and glossy and stiff peaks are formed when you lift the whisk from the mixture.
- To assemble, place the sponge layer on your heatproof serving plate, remove the ice cream dome from the bowl and place on top. Spread the meringue all over, creating peaks and swirls and then bake in the oven for 3-4 minutes, until the meringue just starts to brown. Let it cool for a few minutes, then slice with a hot knife to serve.
7. Susy Massetti’s Roast Chicken with Dates (Serves 4 )
- 1.5 kg Chicken (cut in 4 or 8 pieces)
- 200g Dry Dates, deseeded and chopped
- 1 tbs dry Oregano
- 4 tbs Capers, roughly chopped
- 2 Lemons, juiced and zested
- In a bowl, mix the dates, oregano, lemon juice and lemon zest.
- Place the chicken pieces in a baking dish and pour over the marinade.
- Rub the chicken pieces with the marinade, cover and let it rest for 1 hour or up to overnight.
- Heat the oven to 200C and bake the chicken for 25 minutes, turn it once and let it cook for another 15 minutes.
- Take out of the oven and let it rest for 10 minutes before serving.
8. Sweet Potato Gnocchi (Serves 2)
- 2 large sweet potatoes
- 2 cups of gluten-free flour (all-purpose flour will also work perfectly)
- 2 teaspoons of salt
- Half tsp ground nutmeg
- Half tsp ground black pepper
- Preheat the oven to 200C.
- Poking a few holes in them with a fork, bake the sweet potatoes for 40 to 50 minutes or until tender. You’ll know they’re done when a fork can be pressed into the centre rather easily.
- Set aside to let cool enough for you to handle them easily. Combine the salt, nutmeg, black pepper and 2 cups of flour in a bowl.
- Once the sweet potatoes are cool enough to handle, remove the skin and place them, one at a time, into the bowl. Mix both of the sweet potatoes with flour.
- Continue to work the mixture until it’s fully combined. You don’t want the dough to be sticky so keep adding flour until you get a nice dry dough.
- Once fully combined, roll the dough into a ball and cut it into eight even pieces.
- Roll each piece into a long log that’s about half an inch thick. Cut pieces the gnocchi into 1inch pieces.
- Gently toss each piece into flour to ensure that it’s dry and not sticky at any edges. Continue until you’ve cut out pieces from all of the dough. Then, using a fork, press grooves into each piece of gnocchi.
- Heat a pot of salted water to a boil. Add in the gnocchi and let cook for a couple of minutes.
- Once the gnocchi floats to the surface of the water, let it boil for 30 more seconds and then remove it from the water using a slotted spoon.
- Toss in your favourite sauce
9. Watercress and Hazelnut Pesto (Makes 200ml)
- 60g hazelnuts, toasted
- 60g watercress, roughly chopped
- 100-120ml extra virgin olive oil
- Half clove of garlic, finely chopped
- Salt and pepper
- Place the hazelnuts into the bowl of a food processor. Blend until finely chopped.
- Add in the watercress and garlic and blend until all combined. With the machine running, slowly add the olive oil until the desired consistency is reached.
- Scrape down the sides and blend again to make sure everything is incorporated. Taste and add salt and pepper to taste.
- Serve your watercress pesto with pasta, grilled vegetables, pizza, or anything else you fancy.
10. Steph Houghton’s Creamy Scrambled Eggs with Smoked Salmon (Serves 1)
- 2 large British Lion eggs
- 75ml reduced fat soured cream
- Half lemon
- 1 wholemeal bagel, split
- 25g smoked salmon slices
- Beat the eggs with 1 tbsp soured cream, and a little
- Grate the zest of half the lemon and stir into the remaining soured cream, add the chives and spoon into a bowl, set aside.
- Toast the bagel. Melt the butter in a small non-stick pan and when it is sizzling, add the eggs and cook over a gentle heat, stirring until the eggs are creamy and softly scrambled. Cook for longer if you prefer.
- Place both halves of the toasted bagel on a plate, heap the egg on top, then add folds of smoked salmon.
- Serve with the lemon and chive cream spooned over.
11. California Walnut & Goats Cheese Palmiers
- 320g pack puff pastry sheet
- 125g soft goat’s cheese
- Half red pepper, finely diced
- 75g California Walnuts, finely chopped
- 1 tbsp chopped chives
- Preheat the oven to 220C, gas mark 7.
- Line 2 large baking trays with baking parchment.
- Unroll the pastry keeping it on the paper. Spread with the goat’s cheese and sprinkle over the pepper, walnuts and chives, season.
- With the long side closest to you, roll up the pastry until you reach the centre.
- Turn the pastry around so the other long edge is closest to you and repeat so the 2 rolls meet in the middle.
- Cut into 24 slices and place on the baking trays. Bake for 15 to 18 minutes until golden.
12. Apple & Pork Satay Skewers (Makes 3 large skewers)
- 360g pork loin cubes
- 1 JAZZ Apple (chopped into large cubes)
- 3 tbsp Peanut butter
- 150ml coconut milk
- 1 tbsp Bonraw panela sugar
- Pinch of Salt
- Preheat the oven to 190C
- First make the satay sauce by putting the peanut butter, coconut milk, sugar and salt in a saucepan over medium heat.
- It will start to thicken so keep stirring and then take off the heat just before it starts to boil.
- Allow to cool and then add in your pork cubes to marinate for at least 2 hours but preferably overnight.
- Chop your JAZZ Apple into large cubes and then start to put the skewers together with the JAZZ Apple breaking up two or three pieces of pork.
- Drizzle with a little olive oil and then cook in the oven for 20 mins. You can also grill or finish off on the barbecue.
13. Gemma Simmonite’s Watermelon, Pink Pickled Onion and Feta Salad (Serves 2)
The chef and co-founder of Gastrono-me told Newsweek : “This refreshing and tangy watermelon salad is perfect for picnics.
- ½ of smallish watermelon cubed and deseeded
- 2 tbsp of pink pickled onions
- 100g feta cheese crumbled
- Half tsp of sea salt flakes
- Half tsp of red chilli flakes
- Arrange the watermelon and pink pickled onions, crumble the feta cheese, then pick small
- mint leaves and scatter over.
- Finish with sea salt flakes and dried chilli flakes.
14. Neil Rankin’s Eggs and Guacamole on Toast (Serves 2)
- A ripe avocado, stoned, peeled and cubed
- 2 tbsp coriander, including stalks, chopped
- 2 tbsp lime juice
- 2 slices sourdough bread, toasted
- 2 large British Lion eggs
- Put the avocado and lime juice in a bowl. Break up the avocado with a whisk, adding the paste gradually. Season with salt and chilli powder.
- Bring a pan of water to a gentle simmer then reduce the heat until the bubbling stops. Swirl the water gently then drop in the eggs one at a time. Poach the eggs gently for about four minutes then remove with a slotted spoon.
- Spread guacamole on the toast and top with the poached eggs.
15. SORTEDfood’s Five Ingredient Mushroom Pasta (Serves 2)
- 150g chestnut mushrooms
- 125g fresh tagliatelle pasta
- 60g smoked pancetta, diced
- 2 large eggs
- 2 tbsp hard Italian cheese
- Slice the mushrooms. Heat a large saucepan of water to a boil and season generously with salt.
- Put a frying pan over high heat. Add the pancetta and cook until it releases its fat. Add the mushrooms and cook over high heat until everything is well browned.
- Add the pasta and cook for 2-3 minutes. While the pasta cooks, crack the eggs into a mixing bowl and add a very generous pinch of freshly ground black pepper.
- Grate the cheese using the extra fine grating disc and add a couple of tablespoons to the eggs, keeping any extra for another occasion. Beat the mix to a creamy liquid.
- Drain the pasta, saving some of the cooking water. Tip the pasta into the frying pan with the pancetta and mushrooms and toss thoroughly to coat the pasta in the oil.
- Remove the pan from the heat and pile the pasta up into a mound at one side of the pan. Pour the egg mixture all over the mound of pasta so that it coats it but doesn’t immediately touch the bottom of the hot pan.
- Use a spatula to continually stir and mix the pasta and sauce so that it doesn’t scramble but warms through and becomes creamy, coating the pasta. If the sauce is too thick add 1 to 2 tbsp of the reserved pasta water.
- If it’s too thin then you can very carefully cook over very low heat to thicken it up.
- Finish with a little extra grated cheese and black pepper over the top.
16. Alyssa Owens’ Frisee Salad With Feta, Beets and Summer Tomatoes (Serves 2)
- 2 small heads Frisee lettuce
- 100g beetroot
- 150g yellow heirloom tomatoes
- 100g feta cheese
- Oil and vinegar to taste for serving
- Gently rinse all produce in a bath of cool water and strain.
- Peel beets and slice into rounds about .5cm thick.
- Slice yellow tomatoes into rounds about .5cm thick.
- Lay beets and tomatoes on serving plate in an alternating pattern.
- Top with frisee lettuce and crumbled feta.
- Drizzle with olive oil and your favourite vinegar to taste.
17. Apple and Mango Slaw
- 1 large mango (thinly sliced in to matchsticks)
- 1 large JAZZ Apple (thinly sliced in to matchsticks)
- A handful of coriander (chopped)
- Juice of 1 lime
- 2 to 3 pieces of garlic (roasted and chopped)
- In a bowl, add your chopped mangos and JAZZ Apples.
- Then add in your roasted garlic, coriander, lime juice, salt and pepper and mix well until combined.
- Serve with marinated chicken in tortilla wrap or tacos. Serve and enjoy.
18. Baked Egg Avocado & Watercress Boats (Serves: 4)
- 2 fairly ripe large avocadoes, halved and stone removed
- 4 medium eggs
- 85g bag watercress
- 4 slices smoked streaky bacon, cooked until crisp
- Salt and pepper
- Pre-heat the oven to 220C.
- Use a spoon to scoop out a little flesh from each avocado, in order to ensure that the eggs will fit inside the cavity.
- Place the avocado halves in a baking dish, ensuring that they cannot tip and allow egg to trickle out of the sides when cooking.
- Crack the eggs into a bowl. Use a spoon to transfer one yolk into each of the avocados.
- Take a small handful of watercress and roughly chop. Use a fork to lightly whisk the chopped watercress and egg whites together along with a pinch of salt. Tip the egg white and watercress mixture carefully into the avocados, fitting in as much as you can without it spilling over the edge.
- Sprinkle over a little black pepper and a little more salt as well as some chilli flakes if using.
- Bake for 15-20 minutes, or until the eggs are done to your liking. We like ours with the whites nicely set and the yolks still runny.
- Remove the avocados from the oven and top with bits of crispy bacon. Serve immediately alongside the remaining watercress.
19. Alyssa Owens’ Herby Ricotta Spaghetti (Serves: 2)
- 250g spaghetti noodles
- 120g ricotta cheese
- 25g parsley
- 7.5ml olive oil
- 60g of Parmesan cheese
- Cook pasta in boiling water for 6-8 minutes until al dente.
- While the pasta is cooking, in a mixing bowl combine ricotta and olive oil.
- Strain pasta and let cool for 3-4 minutes.
- Add the cooked pasta to the ricotta and olive oil mixture until evenly coated.
- To serve, top with finely chopped parsley and grated parmesan.
20. Fun and Simple Mini Quiches (Makes 9)
- 30g watercress, roughly chopped
- 6 eggs
- 3 large tortilla wraps (either plain or watercress flavoured)
- 5 cherry tomatoes, halved
- 2 slices honey roast ham
- Pre-heat the oven to 180C.
- Take a 12cm round cookie cutter and cut out 9 circles from your tortilla wraps. Push the circles into the holes of a muffin tin.
- Crack your eggs into a bowl and whisk them together along with a pinch of salt and pepper. Add in the chopped watercress and mix together.
- Tip the egg mix into a jug and pour carefully into the tortilla cases, not quite filling to the top.
- Cut the ham slices into squares and place a square on top of each case, then top with half a cherry tomato.
- Place the quiches into the pre-heated oven for 10 minutes, or until egg is set and cooked through.
- Remove from the oven and allow to cool for five minutes before removing from the tin. Serve warm with more watercress on the side.
21. Apple Pancakes (Makes 6)
- 190g all-purpose flour
- 1.5 tbsp Bonraw coconut sugar
- 2 egg (separate yolk and white)
- 3 JAZZ Apples (finely grated)
- 225ml milk (plant-based is fine).
- Sieve the flour into a mixing bowl and then add the sugar, milk and egg yolk and whisk so it’s well combined.
- Whisk the egg white in a separate bowl until you have soft peaks
- Grate the JAZZ Apples and squeeze out any excess juice and then add to the pancake mix and stir in so evenly spread throughout.
- Then gently fold in the egg white.
- Heat a pan and add a little oil. Add 2 heaped tablespoons of the mixture into the pan and push down so you have a nice disc that’s around 1 cm thick.
- Cook on low to medium heat for 2-3 mins until golden and then flip over and do the same to the other side.
22. Rainbow Egg Wrap (Serves: 1)
- 2 large British Lion eggs
- 3 spring onions, finely chopped
- 4 tbsp beetroot or plain humous
- 1 medium carrot, washed and grated
- A handful of coriander leaves
- Heat the oil in a non-stick frying pan, add the onions and fry until soft.
- Beat the eggs with the seasoning, add to the pan and cook for about two minutes or until set and the base is golden. Flip over and cook for a further minute.
- Transfer to a board and leave to cool—this can be done the night before and chilled.
- To assemble, spread the humous over the egg wrap, scatter over the carrot and coriander.
- Fold in the edges and roll up to enclose the filling. Wrap in baking paper or cling film and chill until ready to eat.
23. Apple Stuffed Tenderloin (Serves 6)
- 1 pork tenderloin (approx. 900g)
- 1 JAZZ Apple (finely diced)
- 1 banana shallot (finely diced)
- 2 tsp fresh thyme leaves
- 8 slices Parma Ham
- Pre-heat the oven to 190C
- Fry off the diced JAZZ Apple, shallot and thyme for 4 to 5 mins in a little oil until softened.
- Carefully slice the tenderloin down the middle halfway through so it can be flattened.
- Lay out your Parma ham slices so they are overlapping and then place the flattened tenderloin on top, so half is on the Parma ham and half is off.
- Add the contents of the frying pan on top of the tenderloin and evenly spread.
- Then take the piece of tenderloin not on the Parma ham and roll into a cylinder. As you roll, you will seal the tenderloin with the Parma ham.
- Place on a greased baking tray with the flap of Parma ham at the bottom and cook for 35-40 mins until your meat thermometer reads 160C.
- Remove from the oven and leave to rest for 5 mins.
- While it is resting steam or fry your broccoli to your taste and then plate up your pork loin pieces on a bed of broccoli.
24. Poached eggs with Broccoli, Parmesan and Truffle Oil (Serves 1)
- 200g Tenderstem broccoli
- 2 eggs
- 10-15 Parmesan shavings
- Truffle oil
- Steam the Tenderstem broccoli for 2 minutes in salted water.
- Bring a small saucepan of water to a simmer. Swirl the water to make a whirlpool then in one quick movement, tip the egg into the middle of the whirlpool.
- Do the same with the second egg and cook for 2.5 – 3 minutes for a runny yolk.
- Remove eggs with a slotted spoon and drain on kitchen towel.
- Arrange the Tenderstem broccoli on a plate, top with the eggs, sprinkle with the parmesan shavings and drizzle with truffle oil.
25. Apple Flapjacks (Makes 12)
- 70g dates (soaked in hot water for 20 mins until softened.
- 140g rolled oats
- 70g pistachios (de-shelled and roughly chopped)
- 1 JAZZ™Apple (finely diced)
- 1 tbsp agave syrup
- Pre-heat the oven to 180C
- Grease and line a small baking tray (approx. 9 x 9 inch or double the quantities)
- In a food processor blitz the dates and then add the other ingredients until you have a fine mixture.
- Press into the baking tray and bake for 20-25 mins until golden.
- If you want it sweeter, dribble a little more Agave syrup on top for the last few minutes in the oven.
26. Watercress & Smoked Bacon on Sourdough (Serves 2)
- 2 eggs
- 4 rashers smoked streaky bacon
- 2 slices sourdough bread
- 2 tsps butter
- 2 handfuls watercress
- hot sauce to serve
- Bring a pan of water to a simmer, add the eggs and simmer for 3 mins then put the lid on and turn off the heat, leave to stand for 2 mins.
- Meanwhile, heat the grill and cook the bacon on both sides until crispy. Toast the bread and butter it.
- When the eggs are cooked run them under cold water until they are cool enough to handle then peel off the shells.
- To build your brunch, put a handful of watercress on top of each slice of toast, top each with 2 pieces of bacon, then slice the peeled egg and lay it on top of the bacon. Serve with a dash of hot sauce.
27. Susy Massetti’s Sea Bream Fillet in Acquapazza
- 4 200g Seabream fillets, skin on (or as you prefer)
- 400g Cherry tomatoes
- 2 spring of Rosemary, roughly chopped
- 8 Garlic cloves, sliced
- 1dl E.v.o.o.
- Pre-heat your oven at 220C.
- Drizzle a little extra virgin olive oil on the bottom of a glass or ceramic baking dish, sprinkle a little salt & pepper and top with the fish fillets.
- In a bowl using a spoon smash the cherry tomatoes releasing some of the tomato juice, add the sliced garlic, the chopped rosemary and the remaining extra virgin olive oil and season lightly with salt and pepper.
- Add 2 table spoons of water and toss well.
- Pour all the ingredients over the fish fillet and bake for 12 minute and serve immediately
28. Quick Apple Quesadillas (Serves 6)
- 3 JAZZ Apple (finely diced)
- 300 g cheese
- 1 red onion (finely diced)
- 3 red chillis (finely diced)
- 12 tortillas
- Green salad to serve
- Heat a large frying pan on medium heat and add a touch of oil.
- Pop in the first tortilla and then load with the JAZZ™ Apple, onion, chilli and cheese.
- Pop on the tortilla lid and put a plate or weight on top to push down.
- Cook for 3 to 4 mins and then flip over and do the same to the other side.
- Slice into segments and serve with a green salad.
29. Easy Peasy Baking’s Jam Tarts (Makes 12)
A firm family favourite made with just 4 ingredients and filled with your family’s favourite jams for the ultimate tea time treat.
- 200g plain flour
- 100g unsalted butter, cold and cubed
- 2 tbsp cold water
- 12 tbsp of jam (use your favourite flavour or try lemon curd!)
- Preheat the oven to 180C.
- In the mixing bowl, rub the butter into the flour using your fingertips until a crumb consistency is achieved, then add the cold water and bring together to form a ball of dough. Wrap the dough in cling film and place it in the freezer for 10 minutes.
- Roll the dough out on a lightly floured surface until it is 3mm thick and using your cutter or glass, cut into 12 circles big enough to line the cavities of the cupcake tray. As you cut your circles, if needed, squeeze your dough back into a ball, reroll and cut until you can make 12.
- Lightly press the circles of dough into the cupcake tray before placing a tbsp of jam into each one.
- Bake for 20 to 25 minutes until the pastry is just golden and the jam is bubbling.
- Leave the tarts in the cupcake tray to cool completely before lifting out and serving.
30. Broccoli with Chorizo, Garlic & Almonds (Serves 1)
This four-ingredient recipe for Spanish Tenderstem broccoli with chorizo, garlic & almonds is inspired by the gorgeous flavours of Spain. The dish is delicious by itself and is best enjoyed with a piece of crusty bread to mop up the juices, alternatively, it makes for an amazing side dish when served with roast chicken smothered in paprika.
- 1-2 tbs flaked almonds
- 100g cooking chorizo, sliced
- 2 cloves garlic, finely sliced
- 200g Tenderstem broccoli
- Start by toasting the almonds in a dry pan on medium heat, it will take about 2 minutes.
- Keep your eye on them as they will quickly burn. Remove from the pan and set aside.
- Steam the Tenderstem broccoli for 2 minutes, drain and set aside.
- Add olive oil to a pan and sauté the chorizo and garlic until golden and the oils start to release.
- Toss the Tenderstem broccoli into the delicious chorizo and garlic mix. Season to taste and sprinkle with the almonds and then serve.
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