2 green apples
4 stalks celery
8 stalks bok choy
¼ pound spinach
1 bunch parsley
Wash everything in the list.
Grind all the ingredients and Stir.
Serve cold.
Gordon takes on an American classic with some sides. Delicious.
Pav Bhaji, one dish that is just so incredibly delicious
A dish to think about now that the sun is
Ingredients Ingredients 650g unsalted butter 650g plain chocolate (70% cocoa)
Ingredients Ingredients Easy vanilla cake mix (see recipe below –
Ingredients Ingredients 225g very soft salted butter, plus a little
Ali Baba Restaurant: This restaurant is well-known for its Middle
1. **Le Comptoir Libanais**: This restaurant offers delicious Lebanese cuisine,
1. **Le Palais de l’Inde** – A well-regarded Indian restaurant
Early Life and Education Chef Michael Wignall was born in
Early Life and Background Chef Dieter Koschina was born and
Early Life and Education Born and raised in Germany, Bernhard
Ingredients: Green apple 1 Beet root 1 Carrots medium 2
This recipe from one of the most popular cook books.
Ingredients 6 chocolate cookies 1 cup milk 4 scoops chocolate ice cream 1/4 tsp vanilla essence
Take a pan and heat milk and pour it into blender. Then add hazel nut paste, milk chocolate and cream then blend it. Then pour it in glasses and garnish chocolate over it and serve it.
Place the cinnamon stick, cloves, and peppercorns in a medium saucepan. Add 2 cups water. Bring to a boil, cover and simmer for 5 minutes.
Fry the chorizo over a medium heat in a large saucepan or flameproof casserole dish for 5 mins or until it releases its oil and starts to char at the edges. Add the onion and fry for 5 mins more or until soft. Tip in the garlic and cook for 2 mins before stirring in the paprika and sundried tomatoes. Add the chicken thighs and fry for 2 mins each side until they are well coated in the spices and beginning to brown. Pour in the chopped tomatoes and stock, and turn the heat down. Cover and cook for 40 mins until the chicken is falling apart and the sauce is thick. Stir the lemon juice through. Serve by piling spoonfuls of the ragu into hot jacket potatoes with parsley sprinkled over and a dollop of soured cream, if you like.
Fry the bacon until crisp and cooked through, then very roughly chop. To make the dressing, mix the olive oil, vinegar, mustard and honey with 1 tbsp water and some seasoning. Save 2 tbsp in the fridge for another salad (see ‘Goes well with’). Stir the spring onions into the rest of the dressing. Use the chopped lettuce and celery as a base, then arrange the bacon, chicken, blue cheese and hard-boiled eggs on top and drizzle over the dressing. Serve with bread, if you like.
Ingredients Ingredients 1 tbsp olive oil 800g piece of lean
To make the salsa, tip the beans, peppers, avocado and spring onions into a bowl. Season, dress with the olive oil and lemon juice, and set aside. Lay the chicken breasts on a board and bash a bit to flatten them out slightly. Place in a dish, drizzle with a little olive oil, then coat with the Cajun seasoning. Heat a griddle pan and cook the chicken for 5 mins on each side, turning if you want to get a criss-cross pattern, until cooked all the way through. Stir coriander through the salsa just before serving. Serve the chicken either whole or sliced.
Bring a small pan of water to the boil and cook the noodles following pack instructions. Drain, rinse under cold running water to stop them cooking further, then drizzle over a little oil to prevent them sticking together. Divide between 2 deep bowls. Heat a wok over high heat and add the rest of the oil. When it starts to smoke, add the ginger and chilli, then stir-fry for a few secs. Add the chicken and stir-fry for 2 mins. As the meat starts to turn brown, add the rice wine and cook for 3 mins more. Add the vegetable stock, bring to a simmer, then add the mushrooms. Season with the dark soy, light soy and rice vinegar. Bring back to a simmer, then add the cornflour paste. Simmer and stir until thickened. Stir in the beansprouts and most of the spring onions, then ladle the soup over the noodles. Serve immediately, scattered with the remaining spring onions.
