Chicken and corn soup 125g can corn 1/2 cup shredded cooked chicken 1 tablespoon soy sauce 375ml salt-reduced chicken stock 2 tablespoons fresh flat-leaf parsley leaves Combine corn, chicken, soy sauce and place corn mixture and stock in medium microwave-safe bowl. Cook, uncovered, on high in microwave oven about 2 minutes or until hot. [...]
Perhaps the main idea I want you to take from my new book, Short & Sweet, is that there is still lots to learn about baking, even if it’s only in tweaks and subtle changes. That cry of, “Everything’s already been done” isn’t actually true, as people everywhere demonstrate that new discoveries are always possible. [...]
“Serve immediately.” The words have a needy, greedy quality that at the same time sounds unnecessary. And yet there are many recipes better for not serving the moment they come from the cooker: quiche or a fruit tart, for instance, which are best served at room temperature; a roast that needs time to relax so it doesn’t [...]
Mozzarella herb toasts If mozzarella doesn’t seem right for you, then use ricotta or taleggio, or indeed any cheese that will melt smoothly. Makes 2 large toasts broad beans 100g podded weight buffalo mozzarella 1 ball For the dressing: garlic 1 small, sweet clove parsley 4 or 5 sprigs dill 5 sprigs chives 6 thin stems [...]
Tara Wigley, who assists me in my recipe testing, emailed me about this one with “I could eat this by the bucket” in the subject field. And she’s right – once you start eating it, it is hard to put aside. Once made, and assuming you can keep your mitts off it that long, it will keep [...]
Chicken sofrito This relatively simple Sephardic dish yields many layers of comforting flavours. The corn salad that follows it makes a perfect match. If you have a pan that’s wide enough to hold the whole chicken flat, butterfly the bird by cutting through the centre of the breast until it opens up (or ask a [...]
Bagna cauda This Piedmontese dip – the name means “hot dip” – is traditionally served in winter with earthy veg such as cardoons, cabbage and jerusalem artichokes, but I like its deeply savoury combination of anchovies, garlic, butter and olive oil with summer veg, too. Serves four to six. 200ml extra-virgin olive oil 50g unsalted [...]
This is a great thing to do with less-than-perfect peaches, especially if they have dark red skins – but is one of the only dishes I can think of which is excusable to make with good peaches too (such peaches are so hard to find it is normally a travesty to do anything other [...]
IngredientsNumber of servings: Serves 2 1 boneless skinless chicken breast half (8 to 10 ounces) 1/8 teaspoon salt Pinch freshly ground black pepper 1/2 cup shelled unsalted pistachio nuts 2 tablespoons plain panko or 1 tablespoon fine dry bread crumbs 2 teaspoons grated orange peel 1/8 teaspoon dried thyme 1 egg white, slightly beaten Orange [...]
Ingredients 3/4 cup (1 1/2 sticks) unsalted butter or margarine 2 cups all-purpose flour 1/2 cup sugar, divided 1 egg yolk, lightly beaten 3 tablespoons cold water 6 baking apples, peeled, seeded, and chopped 1 1/2 cups granola cereal with raisins 1/2 cup slivered almonds 1 cup confectioners’ sugar 2 tablespoons lemon juice Method Preheat [...]