Roasted Salmon with Potatoes

Ingridients 4 salmon filets lemon juice salt and peper 4 tablespoons flour 6 tablespoons vegetable oil 800g potatoes 2 tablespoons melted butter 200g corn salad 1 pomegranate 3 tablespoons bright balsamic vinegar 1 tablespoon honey Directions Unfreeze the salmon, seasson with salt and pepper, drizzle with lemon juice, and roll in 2 tablespoons flour. Fry the… Read More

Beef and Mushroom Casserole

Ingredients 700g braising beef, trimmed of excess fat and cut into 3-cm chunks 2 tablespoons olive or sunflower oil 2 onions, thinly sliced 2 tablespoons plain flour 2 tablespoons dried mixed herbs 150ml red wine 450ml beef stock, made with 1 stock cube 2 tablespoons tomato purée 1 bay leaf 3 carrots (about 300g), peeled and thickly sliced 300g closed cup mushrooms, sliced… Read More

Pea Soup with Pancetta

Ingredients 1 litrepints chicken stock 500g frozen peas 10g fresh tarragon leaves pinch of salt 4 very thin slices pancetta (cut on the thinnest possible setting) Directions Heat the chicken stock in a saucepan until it is simmering. Add the peas and simmer for 2 minutes, or until just tender. Stir in the tarragon and… Read More

Filet Mignon with Rich Balsamic Glaze

Ingridients 2 filet mignon steaks 1/2 teaspoon freshly ground black pepper to taste salt to taste 1/4 cup balsamic vinegar 1/4 cup dry red wine Directions On both sides of each steak, sprinkle freshly ground pepper, and sprinkle salt to taste. Heat a nonstick skillet over medium-high heat. Place the steaks in hot pan and cook… Read More

Smothered Meatballs

Ingridients 2 pounds lean ground beef 1/3 cup finely chopped green bell pepper 1/3 cup finely chopped onion 2 eggs 1 1/2 cups Italian-style dry bread crumbs 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 (10.75 ounce) cans condensed golden mushroom soup 1 cup sliced fresh mushrooms1 cup sour cream 1/2 cup milk 2… Read More

Beetroot, Lentil and Goat Cheese Salad

Ingridients 1/2 x 400g tin small green lentils, drained and rinsed 2 teaspoon olive oil 1 teaspoon wholegrain mustard 1/2 bag mixed salad leaves (about 60g) 100g vacuum-packed cooked beetroot, quartered 50g soft goats’ cheese, sliced salt and freshly ground black pepper Directions Heat the lentils in a saucepan and add a teaspoon of olive oil until it just warmed… Read More

Quinoa Black Bean Burger

Ingridients 1 can black beans, rinsed and drained 1/4 cup quinoa 1/2 cup water 1/2 cup bread crumbs 1/4 cup minced yellow bell pepper 2 tablespoons minced onion1 large clove garlic, minced 1 1/2 teaspoons ground cumin 1/2 teaspoon salt 1 teaspoon hot pepper sauce 1 egg 3 tablespoons olive oil Directions Add water and… Read More

Chicken Fried Steak

Ingridients 4 (1/2 pound) beef cube steaks 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon black pepper 3/4 teaspoon salt 1 1/2 cups buttermilk 1 egg 1 tablespoon hot pepper sauce (e.g. Tabasco™) 2 cloves garlic, minced 3 cups vegetable shortening for deep frying 1/4 cup all-purpose flour 4… Read More

Tuscan Skirt Steak with Salsa Verde

Ingridients Steak: 3 large cloves garlic, peeled 1 tablespoon fresh rosemary leaves 1 tablespoon fresh thyme leaves 1/4 cup extra-virgin olive oil 1 1/2 pounds trimmed skirt steaks 1/2 teaspoon salt 1/2 teaspoon black pepper Salsa: 1/2 small shallot, peeled 1 clove garlic, peeled 1 1/2 teaspoons drained capers 1 anchovy fillet, rinsed and patted… Read More

Linguine alla Puttanesca

Ingridients 200g dried linguine 2 tablespoons extra virgin olive oil 200g tin chopped tomatoes 1 garlic clove 2 salted anchovies, rinsed and boned, or 4 anchovy fillets 2 pinches dried chilli flakes 1 tablespoon capers, rinsed 12 black olives, stones removed if you wish handful basil leaves sea salt Directions Add 2 tablespoons salt to 2 litres of water and bring to… Read More