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450 grams filleted and skinned haddock, or you can use whiting, pollack, or cod, 4 large raw tiger prawns, peeled and deveined, 300 grams potatoes, peeled and chopped for boiling, 2 fresh bayleaves or 1 dry, 2 sprigs fresh parsley
2 Gressingham Duck breasts, 200g rice noodles, 4 spring onions, finely sliced into rings, 1 ripe mango, diced approx 1cm, 1 finely diced red pepper
460g (1lb) Sweet potatoes, peeled and diced, 1 Large onion, chopped, 1 Clove garlic, crushed, 2.5cm (1inch) Piece of fresh root ginger, grated, 1 Red or green chilli, seeded and chopped
2/3 cup mayonnaise, 5 egg yolks, 2 teaspoons lemon juice, 2 tablespoons Worcestershire sauce, 2 teaspoons Dijon mustard
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100ml vegetable oil 3 large onions, chopped 4 red chillies, finely chopped 10 cloves of garlic, finely chopped 2 tsp ground cumin 5 tsp fenugreek seeds 2 tsp mixed sweet spice 1 tsp turmeric 1 tsp fennel seeds 2 x 400g tins of chopped tomatoes 1 tbsp salt 1 large bunch of fresh coriander, coarsely chopped (including stalks) 1kg butternut squash, peeled and cubed into 1.5cm pieces 1.25kg potatoes, peeled and chopped into 3cm cubes 500g garden peas 250g paneer cheese, cubed 3 tsp groundnut oil 1 medium onion, peeled and finely chopped 550g white basmati rice 1.2 litres boiling water 2 rounded tsp salt a handful of flaked almonds 1 orange, the grated zest and carefully peeled segments 1 tbsp of chopped coriander, Spicy potato, butternut squash, pea and paneer curry with orange-scented rice
INGREDIENTS PRAWN SALAD, 120g Birds Eye Emperor Prawns, 50g bean shoots, rinsed, 1 small carrot, peeled and cut into matchstick shapes, ¼ cucumber, halved lengthways, seeds scooped out with the flesh and skin cut into matchstick shapes
4 fresh limes 24 headless prawns, shelled and deveined 2 tbsp virgin olive oil 1 mild, red chilli, deseeded and finely chopped 100g wild rice, cooked in advance to packet instructions 1 papaya, peeled and deseeded 4 spring onions, shredded 125g radishes, diced 25g coriander 4 large tortillas salt and freshly ground black pepper, Prawn, Lime and Papaya Salad
4 cups (1L/1¾ pt) Fish stock, 5cm (2in) Piece fresh galangal, sliced or 8 pieces dried galangal, 8 Kaffir lime leaves, 2 Stalks fresh lemon grass, finely chopped or 1 teaspoon dried lemon grass, soaked into hot water until soft, 2 TBSPS Lemon juice
225g tinned kidney beans, or 225g dried kidney beans 1 red onion, peeled and chopped 1 red pepper, deseeded and roughly chopped 100ml olive oil 2 garlic cloves, peeled 2 small dried chillies 400g can peeled plum tomatoes 3 tbsp red wine vinegar 1 tbsp sugar For the Pico de Gallo: 1 red chilli, deseeded and diced 5 vine-ripened tomatoes, deseeded and chopped 1 red onion, finely chopped Juice of 1 lime 1 pack of coriander, ½ chopped 4 wheat tortillas 4 large eggs 140ml carton soured cream to serve Salt and freshly ground black pepper, Allegra's Feast - Huevos Rancheros
450g (1lb) rump, sirloin or rib-eye steaks 375g (12oz) pasta shapes, e.g. twists 15ml (1tbsp) oil 1 small red onion, peeled and finely chopped 1 yellow pepper, deseeded and finely sliced 30-45ml (2-3tbsp) red pesto sauce 150ml (¼ pint) good, hot vegetable stock 90ml (6tbsp) half-fat crème fraîche Salt and pepper 30ml (2tbsp) freshly chopped flat-leaf parsley (to garnish), Red pesto steak with pasta and peppers
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