One such opportunity presented itself a couple of years ago, when I was invited to the Glyndebourne opera festival. I knew the evening involved singing, picnics and polished shoes, but the reality was even more eccentric than I imagined. This was a full-scale white dinner jacket, black bow tie, wicker hampers and straw hats affair. Tables were set with silver cutlery, porcelain plates, butter dishes and candlesticks. Butter and wine were kept chilled thanks to buckets of ice. This was different-league outdoor eating. So I pulled my tie straight, picked a handful of wild flowers to dress our slightly wobbly table and embraced the scotch egg moment. … [Read more...] about Yotam Ottolenghi’s recipes for an outdoor summer feast
Alfredo recipe cream cheese
There’s no shortage of recipes around for Anzac biscuits, and many families are likely to have a favourite. You don’t want to mess with them too much. The Department of Veterans Affairs has a series of rules about what can technically be called an Anzac – and producers can be fined for an errant chocolate chip or forbidden egg. Lemon zest pops up in some recipes – Maggie Beer approves but the DVA does not. And referring to them as cookies is absolutely not on. … [Read more...] about Chewy or crisp? Which Anzac biscuit recipe should you bake?
Cretan barley rusks aren't easy to come by in the UK (try Greek grocers or online), but before you write in to complain about yet another ingredient you can't possibly get hold of, consider this: as a dish, dakos is easy to make with any rusk, even a flour-based one. I particularly like it with the wholemeal Swedish Krisprolls, which are widely available in supermarkets and delis. The tomato juices seep into and soften the dry bread as they mix with the creamy cheese and olive oil, to create a timeless Greek experience. … [Read more...] about It’s a cracker: Yotam Ottolenghi’s recipes for Cretan dakos and a brilliant one-pot chicken dish for winter
In a large saute pan for which you have a lid, bring 1.2 litres of water to a boil. Lower the heat to medium-low, add the cooked rice, three-quarters of a teaspoon of salt and a quarter-teaspoon of pepper, cover and leave to simmer gently for 25-30 minutes, until the rice has broken down and has the consistency of thin porridge (add a little more boiling water, if need be). Break the eggs straight into the porridge, keeping them spaced well apart, sprinkle with a pinch of salt, cover the pan and simmer for seven to eight minutes, until the egg whites are set and the yolks still runny. … [Read more...] about It’s a cracker: Yotam Ottolenghi’s braised egg recipes
Put two large frying pans for which you have lids on two high flames. In a bowl, gently mix the mussels and tomatoes with two tablespoons of oil, the chopped garlic, rosemary and a quarter-teaspoon of salt. Divide the mixture between the two now hot pans and fry, uncovered, for two to three minutes, stirring a couple of times. Cover the pans and cook for another minute or so, until the shells open; discard any that don’t, as well as the rosemary. Transfer the mussels and their sauce to a large, shallow bowl, then drizzle over the lemon juice and the remaining two tablespoons of oil. Season with a good pinch of salt, scatter the herbs and breadcrumbs on top, and serve. … [Read more...] about Yotam Ottolenghi’s shellfish recipes