Egg-in-the-hole smoked salmon & avocado toastie

http://www.bbcgoodfood.com/recipes/egg-hole-smoked-salmon-avocado-toastie

Ingredients

• knob of butter
• 2 slices white bread
• ½ ripe avocado
• ½ lemon, plus a wedge to serve
• handful watercress
• 1 large egg
• few slices smoked salmon

Method

1. Heat a large frying pan over a medium heat. Butter both sides of each slice of bread, then cut a large heart (or circle) out of the centre of one slice using a knife or biscuit cutter. Place the slices of bread, including the cut-out piece, into the frying pan and cook for 2 mins until golden. While the bread is cooking, slice the avocado and squeeze over the lemon juice. Toss the watercress in a little lemon juice, too.
2. Flip the bread over, then crack the egg into the cut-out hole. After 1-2 mins, the whole slice of bread and cut-out piece should be golden brown on both sides. Transfer to a plate (eat the cut-out as a chef’s perk, if you like!). Cover the pan with a lid, or some foil, and lower the heat. Continue cooking for a further 1-2 mins until the egg is done to your liking.
3. Top the toasted slice of bread with the avocado, smoked salmon and watercress, and season with a twist of pepper. Put the egg-in-the-hole slice on top and serve with an extra wedge of lemon, if you like.

Recipe from Good Food magazine, March 2014

Udon Noodle Soup

 http://www.bbcgoodfood.com/recipes/udon-noodle-soup

 

Ingredients

• 1 vegetable stock cube
• 50ml teriyaki sauce
• 1 tbsp vegetable oil
• 140g chestnut mushrooms, sliced
• ½ bunch spring onions, thinly sliced
• 140g udon noodles
• 200g bag spinach

Method

1. In a large pan, dissolve the stock cube in 1 litre of water and stir in the teriyaki sauce. While the soup base comes to the boil, heat the oil in a frying pan and cook the mushrooms over a high heat, for 2-3 mins, until they turn golden. Add the spring onions and cook for 1 min more, then set aside.
2. Once the soup base has come to the boil, add the noodles and cook for 4 mins. Add the spinach and cook for 1 min more until just wilted. Stir in the mushrooms, spring onions and some seasoning, and serve.

Cauliflower Cheese

http://www.waitrose.com/home/tv/sides/cauliflower_cheese.html

Recipe - Serves: 6

Ingredients

2 essential Waitrose Cauliflowers, trimmed and broken into large florets
50g butter
50g plain flour
568ml whole milk
200g pack Waitrose Arrigoni’s Taleggio, diced (the rind is edible)
2 tsp Dijon mustard
1 slice Waitrose 3 Malts Sourdough with Mixed Seeds
1 tbsp Cooks' Ingredients Truffle Infused Extra Virgin Olive Oil,
plus extra to serve

Method

1. Preheat the oven to 200ºC, gas mark 6. Bring a large pan of salted water to the boil. Add the cauliflower, bring back to the boil and simmer for 4–5 minutes, until tender. Drain
in a colander and leave in the colander until completely cool.

2. Meanwhile, return the pan to a medium heat. Add the butter and, when melted, stir in the flour. Cook, stirring, for about 1 minute or until thick and coming away from the sides of the pan. Gradually add the milk a little at a time, stirring until well combined between each addition. Simmer over a low heat for about 5–8 minutes or until thick and creamy.

3. Remove the pan from the heat and stir in the cheese. Once melted, add the mustard and season to taste. Tip the cauliflower into a large dish and pour over the sauce.

4. Preheat the oven to 200ºC, gas mark 6. Meanwhile, place the bread and truffle oil in a mini processor and blitz to make crumbs. Scatter the breadcrumbs over the cauliflower cheese and bake in the oven for 25–30 minutes, or until golden and bubbling. Drizzle over a few drops of truffle oil before serving.

Nutritional Info

Typical values per serving:

Energy	397kcal
Carbohydrate	22.6g
Sugars	11.4g
Fat	25g
Saturated Fat	13.4g
Salt	1.5g

Nigella's "Tomato, Mozzarella & Basil"

Ingredients

11 oz (1 dry pint) cherry or grape tomatoes, halved½ tsp dried oregano1 Tbsp olive oil salt and pepper, to taste1 cup basil leaves5 Tbsp extra virgin olive oil1 ½ tsp red wine vinegar8 oz fresh mozzarella, preferably buffalo

Directions

1. Preheat the oven to 425°F.
2. In a small roasting pan in which the tomatoes will fit snugly (I use a tarte Tatin pan) arrange the tomatoes cut-side up. Going over each tomato half, one by one, grind a little pepper and sprinkle on a little salt and the oregano, then dribble the tablespoon of olive oil over and transfer the pan to the oven to cook for 25 minutes, though check at 20 just in case they are softened and heat-wilted by then. Remove and let cool to room temperature or just above. (They can be left at room temperature for about 4 hours.)
3. To make the sauce, put the basil leaves and 2 tablespoons extra-virgin olive oil and 1 teaspoon vinegar and a small sprinkle of salt into a suitable bowl or cup, and blend to a deep-green purée with an immersion blender. Add another 1–2 tablespoons extra-virgin olive oil as needed to form a not-entirely-smooth brilliant green paste that can be poured; taste to see if you want the remaining 1⁄2 teaspoon vinegar or more salt, and blend in if you do.
4. Take the mozzarella out of any liquid, drain, tear into pieces, and, on a platter, arrange the mozzarella blossoms and the cooked, cooled tomato halves, then drizzle the basil dressing over them, and your beautiful creation is ready to be served, preferably with bread.

Das's Chickpea Curry

This hearty chickpea curry is based on a recipe by Jamie Oliver's good friend Das Sreedharan.
 




0:20
To Prep

0:40
To Cook

4 SERVINGS

    Olive oil, to fry
    1/2 cinnamon quill
    3 cardamom pods, crushed
    2 cloves
    Pinch fennel seeds
    4 garlic cloves, chopped
    A thumb-sized piece of ginger, finely chopped
    2 green chillies, finely chopped
    3 onions, chopped
    1/2 teaspoon ground turmeric
    1 level teaspoons chilli powder
    1 heaped teaspoons ground coriander
    1 level teaspoons garam masala
    1 heaped teaspoons tomato paste
    4 ripe tomatoes, chopped
    2 x 400g cans chickpeas, rinsed, drained
    200ml light coconut milk
    100g baby spinach
    Bunch coriander, leaves picked, chopped

Step 1

Put a wide pan over medium heat, and once hot, add a good drizzle of olive oil, the cinnamon quill, cardamom, cloves, fennel seeds, garlic, ginger and green chilli. Stir and cook for a couple of minutes, then add the onion. Cook, stirring occasionally, for a further 15-20 minutes until soft and golden.
   
Step 2

Stir in the turmeric, chilli powder, ground coriander, garam masala, tomato paste and a pinch of salt. Add the tomatoes, then 450ml water. Bring to a boil, then add the chickpeas. Cover and cook over medium heat, stirring occasionally, for 15 minutes.
   
Step 3

Reduce the heat to low and pour in the coconut milk. Simmer gently for 5 minutes, until well combined, adding the spinach to wilt for the last couple of minutes. Season to taste. Remove the pan from the heat, scatter with the coriander leaves and serve.