Apple Crumble Cake recipe video

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Stuffed artichokes recipe italian food

Ingredients:

• Medium Artichokes - 5
• Mie of bread - 100 g
• Breadcrumbs - 50 g
• Eggs - 2
• Grated cheese - 100 g of Pecorino or Parmesan cheese
• Garlic - 2 cloves
• Parsley
• Salt
• Pepper

Preparation of stuffed artichokes:

To prepare this recipe, start by cutting the stem, but not flush, and the crown of leaves to the third (the tip). Then, remove the hardest outer leaves. Once the artichoke is ready, spread the leaves and put it in a container with lemon water, to prevent it from turning black.

Leave the artichokes in the water and prepare the stuffing. For the 5 artichokes of the photo, I used 100g of crumb bread soaked in water, 50g of bread crumbs, 2 eggs, 1 clove garlic minced, 100g of grated cheese (I used Parmesan cheese), parsley, salt and pepper. I took all the ingredients and mixed them in a container.

Once the stuffing is ready, drain the artichokes, then, using a spoon, spread the leaves as much as possible and remove the beard before stuffing them.

In a high pan, heat a drizzle of olive oil and return a clove of garlic. Add the artichokes and cook for a few minutes, turning occasionally on all sides. Then add warm water halfway up and cook for about half an hour under cover (depending on the type of artichoke). Adjust in salt.

To find out if they are ready, prick with a fork. Serve with the cooking juices.

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Halloumi salad Recipe

Ingredients

• 750g pack new potatoes, halved
• 200g frozen peas
• 250g pack halloumi, thickly sliced
• juice 1 lemon
• 2 tbsp olive oil
• small pack mint, chopped
• 75g pack pea shoots

Method

1. Cook the potatoes in a pan of boiling water for 15-20 mins or until tender, then add the frozen peas for the final 2 mins, drain and tip into a large serving bowl.
2. In a large, non-stick frying pan over a high heat, sear the halloumi until golden on both sides, then set aside.
3. Meanwhile, pour the lemon juice into a small bowl, whisk in the olive oil and mint, and pour over the peas and potatoes. Mix everything together, season, then fold in the pea shoots and halloumi. Serve immediately.

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Summer duck salad

Ingredients

• 2 tsp Chinese five-spice powder
• 1 duck breast, skin on and scored
• 1 tbsp olive oil
• 2 shallots, finely chopped
• 4 tbsp plum sauce
• 4 tbsp dark soy sauce
• 4 tbsp sherry vinegar
• 1 tsp sesame oil
• 110g pack pomegranate seeds
• 1 Little Gem lettuce, quartered lengthways
• 2 medium carrots, julienned or coarsely grated
• ½ cucumber, julienned or coarsely grated
• ½ ripe avocado, stoned, peeled and quartered

Method

1. Heat oven to 200C/180C fan/gas 6. Rub the five-spice into the duck breast on both sides and place in a medium frying pan, skin-side down. Fry the breast on a medium heat for 4 mins until the skin turns golden brown. Cook for 1 min on the other side to seal the meat, then transfer to a small baking tray and wipe out the pan. Put the duck in the oven for 10 mins (or 12-14 mins if you like it cooked through).
2. Meanwhile, heat the olive oil in the pan and gently cook the shallots for about 5 mins until soft. Add the plum sauce, soy, vinegar and sesame oil. Turn the heat to high and simmer for about 2 mins until the sauce thickens. Remove from the heat, tip in half the pomegranate seeds and leave to cool.
3. Once the duck breasts are cooked, leave them to rest while you prepare the rest of the salad. Heat a griddle pan on a high heat and char the lettuce quarters for 2 mins each side. Put the carrots and cucumber in a bowl and toss with half the dressing.
4. Pile onto a serving platter with the lettuce and avocado. Slice the duck breast into 6 thick slices, arrange on top and scatter over the remaining pomegranate seeds. Serve the extra dressing on the side.

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Braised Barbecue Spare Ribs

Ingredients

• 5 meaty pork spare ribs (about 1kg)
• 2 tsp olive oil
• 1 large onion, roughly chopped
• 3 garlic cloves, crushed
• 2 tins peeled plum tomatoes
• 4 squirts liquid hickory smoke
• 1 tsp sweet paprika
• ½ tsp chipotle powder
• 50g honey
• 50ml cider vinegar
• 1 tbsp apple sauce (optional)
• 1 tsp English mustard
• 30ml bourbon

Method

1. Pre-heat the oven to 180°C and place the spare ribs in a large baking dish.
2. In a large saucepan heat up the olive oil, then add the onions and garlic. Cook on a gentle heat until the onions are turning translucent.
3. Add the tomatoes, cutting them up in the saucepan in a sophisticated fashion with a pair of scissors.
4. As you bring the sauce to the boil add the rest of the ingredients.
5. Simmer for 5-10mins, then pour the barbecue sauce over the spare ribs. Cover the baking dish with foil and cook in the oven for about 3 hours until the meat can pull easily off the bone and the sauce has reduced a little.

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Apple Bacon Grilled Cheese

Recipe type: Sandwich
Cuisine: American
Prep time: 10 mins
Cook time: 6 mins
Total time: 16 mins
Serves: 1

Ingredients

• 1 Granny Smith apple, cored and sliced into thin wedges
• 2 slices of bread, buttered
• 10 slices of cheddar cheese
• 4 strips of bacon, fried
• oil for frying

Method

1. Spread a generous amount of butter over one side of the bread and
2. flip it over.
3. Place 4 to 5 slices of cheddar cheese onto the unbuttered side of the bread, followed by enough apple slices to cover the cheese. Add about 2 slices of crispy fried bacon, broken in half, on top of the cheese and another 4 to 5 slices of cheese.
4. Pour about a tablespoon of olive oil into a preheated pan. Place the Sandwich in and and fry it over medium heat, periodically pressing down on the sandwich within an egg flipper, for about 3 min. on each side.
5. Slice, serve and enjoy your Apple bacon, grilled cheese.

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Snowballls Easy Recipe

Recipe type: Dessert
Cook time: 15 mins
Total time: 15 mins
Serves: 10-12

Ingredients

• 1 stick of unsalted butter (8 tbsp)
• 2 tbsp of water
• 3 tbsp of cocoa
• ¾ cup of white sugar
• 2 cups of instant oatmeal
• ½ cup of coconut flakes

Method

1. Add the butter and sugar to a mixing bowl. Using a whisk, cream them together until they are well combined and smooth. You can also use electric mixer as well.
2. Add in the oatmeal and cocoa. Using a spatula, mix until everything is well combined. If it's too dry, add 2 to 3 tbsp of water.
3. Scoop up a heaping tbsp of the mixture, place it in the palm of you hand, and roll it into a ball.
4. Roll the balls in the coconut flakes, place them on a plate, and put them in the fridge to chill for about an hour.
5. Serve and enjoy your snowballs

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