Hi everyone, I hope you’re looking forward to the weekend! I’m not ashamed to say that this recipe is stolen in it’s entirety from a chef called Bart Van Olphen. This really doesn’t take more than fifteen minutes to cook from start to finish, and would be lovely with a big handful of salad on the side, perfect for a quick summer lunch! If you prefer to watch the video you can do so here.
500g linguine pasta
Freshly ground pepper
Two handfuls of almonds
Two tins of anchovy filets in olive oil
One handful of roughly chopped sage
A tablespoon of unsalted butter
1. Cook your pasta in approximately 10 minutes in salted boiling water, add olive oil if you like to stop it sticking together.
2. While the pasta is cooking, drain and chop the anchovies and prepare your salad.
3. Start frying your almonds in olive oil until golden brown, add your butter and roughly chopped sage to the sauce. Infuse on low heat.
4. Add approximately 5 table spoons of your pasta water to the sauce and let it reduce until half the water is left.
5. Now add 2 chopped anchovy fillets to the sauce.
6. Drain your pasta and add to the sauce, shaking and stirring well. By doing this the pasta sauce will spread its flavours on the linguine.
7. Serve the pasta with some sage leaves and anchovy from the tin on top.
8. Your anchovy pasta is ready!
Enjoy your weekend, until the sun returns, we can at least pretend it’s summer! J
Preheat the oven to 180 C
Roughly chop the cauliflower. Place 1 tbsp of coconut oil into a roasting tray and pop it into the oven for 1 minute to melt. Take it out and pop the cauliflower, chilli flakes, a big pinch of salt and smoked paprika on top. Rub the spice and oil into the cauliflower so it is evenly coated. Roast in the oven for 30 minutes until nice and golden.
While this is cooking, let’s prepare the rest of the salad. Finely grate the fennel, then pour the juice of 1 lime on top.
Drain and wash the chickpeas. Heat 1 tbsp of coconut oil in a pan on a medium to high heat. Place the chickpeas and a pinch of salt into the pan and sauté for 10 minutes, stirring constantly. Set this aside once cooked.
Slice up the avocado and pour over some lime juice to stop browning.
Mix the olive oil, vinegar and mustard together with a pinch of salt.
Cut up the lettuce, place into a bowl, throw on the cauliflower, chickpeas, fennel, avocado, the dressing and some chilli flakes. Then dig in!
Hello to all Zebra tenants and families.
This week’s recipe is perfect one for spring. Delicious, light and with a delicate hint of vanilla and lemon, these madeleines are really irresistible.
It was only after the gift of a madeleine tin that I tried this recipe. Madeline tins are widely available online, but I recommend Lakeland who provide good quality but very reasonably priced bake ware.
This recipe is really super easy, with each batch of 12 madeleines cooking in under 10 minutes. To ensure the madeleines come out easily use butter to grease the shapes and dust with flour shaking off the excess prior to filling.
As I final decoration you can dust the madeleines in icing sugar, melt chocolate and dip them in, or even spread with Nutella and sandwich them together!
To make chocolate madeleines I would recommend Rachel Allen’s recipe which you can find on line via the Good Food Channel UKTV. It’s a great easy recipe and very moreish.
Mary Berry – French Madeleines - ( makes approx. 24 -30 madeleines)
3 large eggs
150g caster sugar
150g self-raising flour
½ level tsp baking powder
Zest of 1 lemon
12 hole madeleine tin is required
How to make
One sure sign of spring is seeing asparagus on the shelves! If you’re like me, you start to get a bit bored of simply steaming it, even if you are dipping it into a soft-boiled egg (try it, it’s awesome!). Roasting it is a different way to eat it. This would make a lovely starter or snack, or accompaniment to fish or chicken.
Amy’s notes on the sauce: You don’t need a blender to make hollandaise sauce this way, you can do it by hand if you pour the butter in more slowly as you whisk. While I have never had my sauce split when I have made it this way, if you add the butter too quickly it might. If this happens, add a teaspoon of very cold water to the sauce and beat it back together before adding any more butter. You may also add water to thin the sauce if it is too thick. Using butter made from cream (such as Lurpak) will yield a thicker sauce, so consider making more of it. You can substitute lemon juice for white wine vinegar, and the cayenne can be replaced with herbs if you wish (the original recipe using American measurements is here, but the seasoning remains the same). The egg will not cook with this method and is not suitable for pregnant women.
1 Tablespoon of extra-virgin olive oil.
¼ teaspoon of salt (For the asparagus).
Freshly ground black pepper.
Two large egg yolks.
120g butter (just under half a packet).
½ tablespoon of salt (For the sauce. If using unsalted butter, if using salted, omit this).
1 ½ teaspoons of lemon juice.
A pinch of cayenne pepper.
Preheat oven to 230 C
Trim the ends from the asparagus, and spread the spears in a single layer in the bottom of a shallow roasting tin or on a baking sheet. Drizzle with the olive oil, sprinkle with salt and roll/shake the asparagus to coat it. Roast until gently browned and tender, which should take about ten minutes, shaking the pan hallway through. If you choose to make more than 500g of asparagus, ensure that the tips are in the centre of the sheet or pan with the stalky ends towards the outside, so that they cook evenly.
Gently melt the butter in the microwave (try a defrost setting) or in a saucepan (lowest heat possible), taking care to stop heating just as it is melted. Whisk the egg yolks with the lemon juice, salt (if required) and cayenne, then very slowly pour in the melted butter while the egg mixture is being whisked.
Pour the sauce over the roasted asparagus and season generously with black pepper.
Happy Spring, everyone!