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Breakfast Recipes

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Rhubarb & pear crumble

Heat oven to 200C/fan 180C/gas 6. For the topping, tip all the ingredients together and rub with your fingers until you have a rough pastry, then set aside in the fridge. Peel the pears and chop into large chunks, then chop the rhubarb into finger-length batons. Tip into a large ovenproof dish and toss with the sugar and orange zest and juice. Crumble over the topping and bake for 40 mins until golden and bubbling at the sides. Leave to cool for 5 mins before spooning into bowls and serving with custard or ice cream.

omelette

Mushroom & basil omelette with smashed tomato

Heat the grill to its highest setting and place the tomatoes on a square of foil underneath, turning occasionally to prevent burning. When the tomatoes are slightly scorched, remove from the grill, squashing them slightly to release the juices. Break the eggs into a bowl and mix with a fork. Add a small splash of water and mix. Add the chives and some black pepper, and beat some more. Set aside while you prepare the mushrooms. In a non-stick frying pan, heat the butter over a medium heat until foaming. Add the mushrooms and cook for 5-8 mins until tender, stirring every few mins. Remove and set aside. Briskly stir the egg mixture, then add to the hot pan (tilting it so that the mixture covers the entire base) and leave for 10 secs or so until it begins to set. With a fork, gently stir the egg here and there so that any unset mixture gets cooked. While the egg mixture is still slightly loose, spoon the mushroom mix onto one side of the omelette, and top with the cream cheese and basil leaves. Flip the other side of the omelette over to cover, if you like. Leave to cook for 1 min more, then cut in half and slide each half onto a plate. Serve immediately with the tomatoes on the side.

simit bread

Simit bread

Tip the flour, salt and sugar into a bowl and mix together. Add the yeast and 150ml warm water, mix, then knead for a few mins to bring everything together into a soft dough. Tip onto your work surface and continue kneading for 10-12 mins until the dough feels stretchy. Return to a clean bowl, cover and leave to rise for an hour or two until doubled in size.

Meanwhile, toast the sesame seeds in a dry frying pan until golden. Set aside in the pan. Mix the molasses syrup or pomegranate molasses with 50ml water in a wide shallow bowl.

Divide the dough into four equal pieces. Roll each into a sausage about 45cm long. Flip the rope of dough back on itself then twist the two strands and loop into a ring, squeezing the ends together to secure. Once shaped, dip each piece into the molasses water, turning to coat, then into the sesame seeds, making sure each one is well covered. Transfer to a baking tray, cover and leave to prove for another 45 mins-1 hr. Heat oven to 200C/180C fan/gas 6.

When the breads have puffed up, uncover them and bake for 15-18 mins until golden. Cool, then wrap in a tea towel to keep them fresh. Can be made up to a day ahead and warmed gently before serving.

Main Course Recipes

cocunut black bean

Coconut Rice with Black Beans Recipe

Melt the butter in a small saucepan over medium heat. Stir in the shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the rice and stir until coated with the butter.

Desserts Recipes

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Custard Cake

Ingredients Strawberry jelly 1 packet Banana jelly 1 packet Dry

Video Recipes

Chef Joan Roca Biography (Spain)

Discover the inspiring journey of Chef Joan Roca, Spain’s culinary maestro. From humble beginnings to global acclaim, explore the life and legacy of this celebrated chef. Uncover his innovative culinary techniques, mouthwatering creations, and profound impact on the gastronomic world. Get a taste of Chef Joan Roca’s remarkable career and immerse yourself in his passion for gastronomy, all in this captivating biography.

Health & Fitness

black bean

Black Bean Salad

Mix lemon juice, salt, black pepper and cut onion and tomato and mix them, Add boil beans in it and serve them.

chickpea

Vegetarian Chickpea Sandwich Filling

Drain and rinse chickpeas. Pour chickpeas into a medium size mixing bowl and mash with a fork. Mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.

bruschetta

Bruschetta Chicken

In a large skillet over medium heat, heat 1 tablespoon of olive oil. On a plate, season chicken with oregano, garlic powder, salt, and pepper. Add chicken to skillet and cook until golden and no longer pink,

Pakistani Chefs Interviews

Zubaida Apa
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naheed
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chef jalal
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Overseas Chefs Interviews

An Exclusive Interview of Chef Vicky Ratnani
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Food Industry Leaders

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Blogs

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