Galette and berry turnovers: Shivi Ramoutar’s budget recipes with puff pastry - The Guardian

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A freezer stash of puff pastry is great to have at your fingertips. It’s a canvas on which you can throw together ingredients to make a variety of meals without too much thought – ideal for using up leftover veg, meats, or fruit. These are two of my most-used ways that work served hot or cold, but preheating the baking sheet is key to getting a crisp bottom.

Tomato galette with basil chilli drizzle (pictured top)

This is my puff-pastry ode to a cheat’s pizza, and a brilliant way to use slightly soft tomatoes, or ones lacking in flavour. I love the word “galette” – it makes it sound terribly fancy, but really it is just a free-form tart, so the more rustic, the better. The salting of the tomatoes is an important step to avoid a soggy-bottomed pastry. You could, of course, use this as a base for other bits, such as leftover chicken or ham, or antipasti.

Prep 15 min
Cook 1 hr 15 min
Serves 4

1 tbsp vegetable oil
1 onion, peeled and thinly sliced
Salt
500g ripe tomatoes
1 x 400g block puff pastry, rolled into a rough 30cm circle on baking parchment
50g cheddar, grated
1 tsp dried oregano
1 egg, beaten

For the basil chilli drizzle
1 small pack basil
50ml olive oil
½ tsp chilli flakes
½ garlic clove, peeled and crushed

Heat a baking sheet in the oven at 200C (180C fan)/390F/gas 6.

In a small saucepan, heat the vegetable oil on medium-low and cook the onion with a pinch of salt until soft and sticky – about 20 minutes.

Slice the tomatoes into thin slices, pop on to a plate, salt generously and leave for five minutes or so, to allow the water to release.

Meanwhile, spread the caramelised onion over the pastry circle, leaving a 5cm border, then pile the salted tomatoes on top and sprinkle over the cheddar and oregano. Fold the border so it slightly overlaps the tomatoes, then brush the pastry edges with beaten egg. Pop on to the heated baking sheet and bake for about 45 minutes, until the tomatoes are softened and the pastry is golden.

For the drizzle, blitz together all the ingredients and season. Slice and serve the galette immediately, covered generously with the drizzle.

Summer berry turnovers

These are a great way to get children involved in cooking, and they make the most of a glut of summer berries (feel free to mix up the berries to your taste). A thick compote will help the pastry to keep its integrity and not become soggy. While they are great as is just out of the oven, or with the odd drizzle of cream, I also love mine cold with a cup of tea.

Prep 15 min
Cook 50 min
Makes 6

10g butter
400g summer berries (frozen or fresh)
50g caster sugar
10g cornflour mixed with 1 tbsp water
1 tsp vanilla extract
Zest of 1 lemon
1 x 400g-500g block puff pastry (the size doesn’t matter too much as long as it’s rolled to the correct thickness), on baking parchment, rolled into a rectangle about 5mm thick, then cut into 6 squares
1 beaten egg yolk
1 tbsp milk
Demerara sugar, for sprinkling

Heat a baking sheet in an oven at 200C (180C fan)/gas 6.

Melt the butter in a saucepan over a medium heat, then add the berries, sugar, cornflour mixture, vanilla and lemon zest. Increase the heat and cook, stirring now and again, until the berries are thick and compote-like – about 15 minutes. Leave to cool completely.

Put a tablespoon of the cooled berry compote in the middle of each pastry square. Brush the pastry edges with water then bring one corner over to meet the other, and press the edges to seal. Make a small incision with your knife in the top of each turnover to allow steam to escape.

Pop the turnovers on to the preheated baking tray. Mix together the egg yolk and milk to make a glaze, and use to brush each turnover. Sprinkle over the demerara sugar and bake for about 15 minutes, until golden and puffed up. Enjoy hot or cold.

• Cook Clever: One Chop, No Waste, All Taste by Shivi Ramoutar is published by HarperCollins at £20. To order a copy for £17.60, visit guardianbookshop.com

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Prince George's 'favourite' meal is 'low cost' and very easy to make - recipe - Express

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According to celebrity chef Aldo Zilli, Prince George's favourite food is spaghetti carbonara, a classic and delicious Italian dish.

Aldo, who has met Prince William on many occasions, claimed that the royal once revealed his son's favourite meal.

The chef explained: "[William's] amazing - I'm waiting for the call because apparently his little boy's favourite is spaghetti carbonara, so I'm waiting for the call to go and cook it for him. [William] is an absolute gent. He'll come over to you, speak to you about - he knows everything about everyone.

"If George has my carbonara, he will never have another one, so I need to go and make it, let's get the ball rolling, send me to the Palace to cook!" he told FEMAIL.

Queen Camilla also has a favourite meal, which she recently shared during an interview, and it's also very cheap and easy to make.

Prince George's easy and affordable meal only requires four ingredients: pork belly, eggs, cheese and spaghetti, although olive oil, black pepper and salt can be added for extra flavor.

Great British Budget Menu's Allegra McEvedy recently shared a "budget spaghetti carbonara" that can be made in less than 30 minutes.

She explained: "Spaghetti carbonara is a crowd-pleaser if ever there was one – eggs, cheese, bacon and pasta. And ready in the time it takes to boil spaghetti. This is designed to be a low-cost recipe."

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Nigel Slater’s recipes for aubergine filo dumplings, and gooseberry and goat’s milk ice-cream - The Guardian

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I had cooked aubergines in a pan on the hob, letting them soak up as much olive oil as they liked, then seasoned them with mustard seeds and cumin, grated ginger and ground turmeric. I stirred in a couple of chopped tomatoes and handful of mint leaves to give a soft, squashy sauté that I could serve chilled as a salad or hot from the pan with cardamom and lemon rice.

Instead, I decided to wrap the fragrant mixture in pastry, light as a feather, and put it on the table with a dip: an emerald yoghurt sauce with coriander and mint. The filling could have been wrapped like a ravioli or dumpling, or one of those little pastry twists like an Elizabethan purse. The point was to add a light, crunchy contrast to the silky, spicy filling.

I made a frozen yoghurt, too, in a (successful) attempt to cool our palettes after the chilli spiced dumplings. The last of the season’s gooseberries gave the ice a refreshing kick.

Aubergine filo dumplings with coriander and chutney

You only need a couple of sheets of filo for this. The rest can be returned to the freezer. You can also make the dumplings in advance and keep them overnight in the fridge, on their parchment-lined baking sheet, then bake them just before eating. Makes 16, enough for 4

aubergines 2, medium to large
sunflower or vegetable oil 8 tbsp
onion 1, medium to large
garlic 3 cloves
cumin seeds 2 tsp
yellow mustard seeds 1 tsp
tomato purée 2 level tbsp
ginger 45g
ground turmeric 1 tsp
red chilli 1, medium hot
tomatoes 2, medium
mint leaves 3 tbsp, chopped

filo pastry 2 sheets
olive or sunflower oil a little

Peel the aubergines, cut them in half lengthways, then in half again and into 2cm cubes. Warm the oil in a shallow- sided pan, then lightly brown the aubergines, turning them with kitchen tongs or a spoon to lightly colour all sides.

Peel and roughly chop the onion. Remove the aubergines from the pan and put them in a mixing bowl. Add the onion to the pan and let it cook for 7-10 minutes over a low to moderate heat until soft and translucent. While the onions are cooking, peel and thinly slice the garlic, then add to the pan with the cumin and mustard seeds, tomato purée and a grinding of salt and black pepper.

Peel and grate the ginger, then stir into the onions, with the ground turmeric. Halve, deseed and finely chop the chilli. Roughly chop the tomatoes, add them to the pan and continue cooking for 5 minutes, then stir in the mint leaves and remove from the heat. Leave to cool.

Preheat the oven to 200C/gas mark 6. Place a sheet of filo pastry, long side towards you, on a pastry board or work surface. Cut into 2 pieces lengthways to give 2 long, thin strips of pastry, then cut each of those into 4 squares. Working on a square at a time, place 1 heaped tbsp of mixture on each square.

Brush the edges of each pastry square with a little water, then gather all 4 edges together into a point to form a pyramid and press dampened edges tightly together to seal. (If you don’t press them firmly together, they will unfold as they bake.) You can either press each edge together or scrunch and twist the corners together to seal, whichever you find easiest. As you complete each parcel, place on the lined baking sheet.

Brush the parcels lightly with oil then bake for 7 minutes until crisp and golden. Eat immediately with the coriander chutney below .

For the chutney:
coriander 20g
mint leaves 15g
lime 1
yoghurt 4 tbsp

Pull the leaves from the coriander and mint stalks and chop finely. Use a food processor if you wish. Halve and squeeze the lime into the herbs then stir in the yoghurt and 1-2 tbsp of iced water. Keep chilled until ready to use.

Gooseberry and goat’s milk ice

Goat’s milk yoghurt is light and less creamy, which is ideal for this ice, but you can, of course, use any natural yoghurt you wish. Serves 6

gooseberries 500g
honey 5 tbsp
elderflower cordial 3 tbsp
goat’s milk yoghurt 400g (or cow’s if you like)

Remove the stalks and dried flowers from the gooseberries. Put the fruit into a stainless-steel saucepan (acid fruits react badly with aluminium), then add the honey and elderflower cordial. Bring to the boil, then lower the heat and cook for 5-10 minutes until the fruit has turned opaque and the berries have started to burst.

Crush the berries with a fork to give a rough purée, then chill thoroughly. You can speed this process up by transferring the purée to a bowl and cooling over a bowl of ice cubes.

Stir the yoghurt into the cold gooseberry mixture, then churn until almost frozen and transfer to a freezer box. Or, to make it without an ice-cream churn, pour the mixture into a freezer box, cover with a lid and freeze for 2 hours or until ice crystals have started to form around the edges. Stir them into the liquid centre of the mixture and return to the freezer. (Mixing with a balloon whisk at this point will make your ice extra creamy in texture.) Return to the freezer and freeze for another hour or so, again whisking the frozen crystals into the middle. Do this until the mixture is almost frozen. The ice will eventually freeze completely. Remove from the freezer for 20 minutes beforehand to soften slightly before serving.

Follow Nigel on Instagram @NigelSlater

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25+ High-Protein, High-Fiber Salad Recipes - EatingWell

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These flavorful salad recipes make a delicious meal any time of day. Eating these dishes will get you at least 15 grams of protein per serving from ingredients like eggs, lean beef, seafood and dark leafy greens, which can help you stay energized and satisfied for longer. Plus, foods like whole grains, fruit and legumes help give these salads 6 or more grams of fiber per serving, which supports healthy longevity, regularity and strong bones. Recipes like our Hearty Breakfast Salad with Roasted Cabbage & Baked Feta or Forbidden Rice & White Kimchi Steak Salad are refreshing and nutritious veggie-packed meals that will help keep you feel your best.

Hearty Breakfast Salad with Roasted Cabbage & Baked Feta

A breakfast salad is a fresh, delicious way to start your day with ample veggies. This recipe gets a hearty twist with additions like cabbage and feta. For brunch guests, put the components out buffet-style so they can build their own bowls.

Sesame Kohlrabi & Chicken Salad

Charlotte & Johnny Autry

Kohlrabi (a bulbous vegetable related to broccoli and Brussels sprouts but with a milder, sweet flavor) and almonds add crunch to this crowd-pleasing salad. Baked tofu or shrimp can be used instead of the chicken.

Black Bean Salad with Grilled Pork Cutlets

This hearty bean salad is packed with vibrant colors and contrasting textures. Center-cut boneless pork chops (also called pork cutlets), make a convenient and economical protein to round out the meal. This recipe makes one extra cutlet, which can be refrigerated for another use (see Associated Recipe).

Forbidden Rice & White Kimchi Steak Salad

This steak salad doesn't feature a typical dressing, but tangy kimchi, savory pan-fried shallots and lemon juice pack it with flavor. Forbidden rice helps add more color and nutrition to this tangy dish.

Southwest Chopped Salad with Tomatillo Dressing

Leigh Beisch

Jicama is the crunchy, sweet tuberous root of a legume native to Central America. If you love it in this salad, try including sticks of it with your next crudités spread.

Chopped Cobb Salad with Creamy Garlic Dressing

Joy Howard

In place of bacon, this satisfying salad uses store-bought crispy chickpeas for lower saturated fat and less prep time. Using fresh herbs, bright citrus and a creamy base of yogurt and mayonnaise for the dressing gives it a flavorful finish.

Farro Salad with Arugula, Artichokes & Pistachios

Precooked farro makes this dish come together in no time. And you can make it in the same bowl you serve it in, minimizing cleanup!

Crab Louie Salad

Eric Wolfinger

At the Bayside Cafe in Morro Bay, California, this classic West Coast salad is made with Dungeness crab caught in the coastal waters. Lump crabmeat is a good substitute.

Summer Salad Board

This pretty salad board with greens, marinated peaches and fresh summer veggies is perfect for an evening outdoors--or serve it for a light, summery lunch. The creamy dressing can be made ahead to make assembly a breeze. Feel free to add additional vegetables to the board to make the most of all that summer has to offer.

Copycat McDonald's Southwest Salad

Photographer: Rachel Marek, Food stylist: Annie Probst

If you were a fan of the McDonald's Southwest Salad before it left the menu, this copycat recipe brings it all back with a few healthy twists. The creamy dressing keeps saturated fat and calories in check with reduced-fat sour cream combined with salsa to give it its signature spice. We loaded it up with plenty of veggies, but feel free to give it your own spin with chopped avocado or crushed tortilla chips for crunch. (Editor's note: The title of this recipe does not align with EatingWell's practices for naming and attributing recipes but gives proper credit to McDonald's menu, which called this dish "Southwest Salad.")

Chili-Rubbed Flank Steak Salad

Transform steak into a nutritious meal by serving it atop this lively Southwest-inspired salad recipe. If you make the dressing when you marinate the steak, this meal comes together quickly.

Shrimp & Avocado Salad

Jennifer Causey

Peppery fresh radishes complement sweet shrimp and creamy avocado in this quick salad. Enjoy this healthy salad as a quick light dinner or for lunch.

Taco Pasta Salad

This taco pasta salad recipe has all our favorite taco fillings dressed in a creamy salsa dressing. We like how fresh avocado, tomatoes and onion brighten this pasta dish, but feel free to add your favorite taco toppings--corn, black beans or jalapeños just to name a few--to give it your own spin.

Quinoa, Chicken & Broccoli Salad with Roasted Lemon Dressing

Roasting lemons mellows their tartness and creates a layer of caramelized flavor that pairs well with the raw broccoli and savory quinoa in this healthy chicken dinner salad. Even better, the chicken and lemons roast on one sheet pan, making cleanup a breeze.

Collard Green Salad with Peanut Vinaigrette

Photographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey Bulat

A Top Chef finalist and James Beard Award nominee, Dawn Burrell is also an Olympian. She found her love of food while traveling the world with the USA Track & Field team. That journey is what inspired her signature global comfort cooking style, which explores the intersection of African and Asian foods. Here, raw collard greens are massaged with a tangy peanut vinaigrette—featuring lime juice, ginger and fish sauce—to tenderize the leaves, like you would do with kale.

Celeriac & Lentil Salad with Poached Eggs

Leigh Beisch

Gnarly and knotty, celeriac (aka celery root) is a staple on many French bistro menus, often shredded and tossed with rémoulade sauce. Here, it's diced and combined with lentils and plenty of other veggies, along with a poached egg on top, for a salad packed with staying power.

Breakfast Salad with Egg & Salsa Verde Vinaigrette

Salad for breakfast? Don't knock it until you've tried it. We love how this meal gives you 3 whole cups of vegetables to start your day.

Cashew, Chickpea & Pasta Salad with Cilantro-Mint-Shallot Vinaigrette

Sara Haas

In our humble opinion, the dressing makes this salad. Tangy and zesty with a bit of a crunch from the shallots, this cilantro-mint-shallot vinaigrette will quickly become your go-to. Make the dressing and chop up the veggies while you wait for the pasta to cook, then mix everything and enjoy!

Avocado Tuna Spinach Salad

Greg DuPree

Avocado adds creaminess while sunflower seeds provide texture and crunch in this easy tuna-spinach salad.

Grilled Chicken Salad Is a Healthy, High-Protein Summer Dinner

Photographer: Jen Causey, Food Stylist: Ana Kelly, Prop Stylist: Claire Spollen

This grilled chicken salad is perfect for summer entertaining. You can make the dressing, marinate the chicken, pickle the onions and slice your vegetables a few hours ahead of time, then just grill and assemble the salad after the guests arrive.

Quinoa Deli Salad

This healthy version of a deli salad combines hearty quinoa and chickpeas with small amounts of ham and mozzarella, so you get all of the flavor without overdoing it on the sodium. This healthy quinoa salad is great as dinner and doubles as a delicious lunch the next day.

Baked Kale Salad with Crispy Quinoa

Photographer: Brie Goldman Food Stylist: Annie Probst Prop Stylist: Gabe Greco

Crisping the quinoa in the oven adds delicious texture to this bright and filling kale salad. The lemon-honey-garlic dressing complements the sweetness from the roasted vegetables. Topping the salad with feta and pepitas gives it a savory note.

Pasta Salad with Vinaigrette Lunchbox

Diana Chistruga

Pasta salad is a great take-along lunch with tons of opportunity to make it your own. Want to make it vegetarian? Pack olives in place of salami. Don't love peppers? Try tomatoes instead! Be sure that you pack at least one container big enough to hold everything together once it's mixed (about 1 1/2 cups).

Crispy Pea Fritter Salad

Jason Donnelly

We mashed together peas, fresh mint and lemon zest with breadcrumbs to make small pan-fried cakes perfect for topping a salad.

Lemon Shrimp & Orzo Salad

Consider making a double batch of this easy pasta salad--it's delicious the next day. The orzo will absorb the dressing as it sits, so add a little more olive oil and lemon juice if you'd like.

Succotash Salad with Grilled Sirloin

A summer salad through and through! Grilled sweet potatoes and grilled sirloin steak add just enough smokiness without overpowering all of the fresh flavors, while a creamy lime dressing brings everything together.

Copycat Panera Green Goddess Cobb Salad

Will Dickey

This copycat Panera Green Goddess Cobb Salad is easy to make at home. Adding a simple Dijon mixture to the chicken gives it a boost of flavor that works well with the green goddess dressing. The dressing would also work well as a dip or spread, or over potato or pasta salad.

Strawberry Chicken Salad with Mint & Goat Cheese

Fresh mint appears twice here: finely chopped mint in the dressing and whole mint leaves in the strawberry chicken salad, tossed with tender greens.

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9 delicious dishes that can be made with raw papaya - Recipes

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Yotam Ottolenghi’s recipes for 30-minute meals - The Guardian

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The words “30-minute meals” can sound like a huge time commitment or a super-speedy way of getting dinner on the table. For me, it can be either, or both, depending on the day – what I do know for sure, though, is how much can be achieved just in half an hour, not least in terms of flavour twists and other next-level elements. The results feel simple and quick, yet at the same time deliciously over-deliver on the relatively short time invested.

Green stir-fry with fluffy eggs and spring onion daqa (pictured above)

My test kitchen colleague Chaya is from Mauritius, where stir-fries are often eaten with a garlic relish that’s quite similar to daqa, an Egyptian condiment. Here we merge the two to bring an acidic lift to vegetables. Serve just as it is, or with boiled rice or noodles.

Prep 10 min
Cook 20 min
Serves 2

120g green beans, trimmed and cut in half
1 green pepper (130g), stem, seeds and pith discarded, flesh cut lengthways into 1½cm-wide slices
2 green chillies (40g), stem, seeds and pith discarded, flesh cut lengthways into 1cm-thick slices
4 eggs
2 tbsp Shaoxing wine, or rice-wine vinegar
¼ tsp turmeric
Fine sea salt and black pepper
2 tbsp sunflower oil
1 tbsp soy sauce
¼ tsp soft brown sugar
2 garlic cloves, peeled and crushed
¾ tsp cumin seeds
3 spring onions (60g), trimmed and cut at an angle into 5cm lengths
20g pine nuts, toasted

For the daqa
1-2 spring onions (20g), trimmed and roughly chopped
1 green chilli (20g), stem, seeds and pith discarded, flesh roughly chopped
¼ tsp soft brown sugar
1 tbsp fresh lime juice

Put a large saute pan on a high heat and, once it’s smoking, add half the beans, half the green pepper and half the green chillies and dry-fry, shaking the pan occasionally, for two and a half minutes, until blistered in places. Tip into a medium bowl and repeat with the remaining beans, pepper and chillies.

Next, make the daqa. Put the spring onion, green chilli, a quarter-teaspoon of salt and a tablespoon of cold water in the bowl of a small food processor and pulse until almost smooth. Transfer to a small bowl and stir in the sugar and lime juice.

Put the eggs in a bowl with half the Shaoxing wine (or vinegar), all the turmeric and a quarter-teaspoon each of salt and cracked black pepper, and whisk to combine.

Put the same saute pan on a medium-high heat and, when it’s smoking, add a tablespoon of oil. Pour in the eggs, cook for 30 seconds, until golden and set underneath but runny on top, then use a spatula to break them up into large pieces. Return the eggs to the same bowl in which you whisked them. Keep the pan on the heat.

In a small bowl, mix the remaining tablespoon of Shaoxing wine with the soy sauce, sugar and an eighth of a teaspoon of salt.

Pour another tablespoon of oil into the hot pan, stir in the garlic and cumin, and cook for a minute, until fragrant but not coloured. Pour in the soy mix , return the blistered beans, pepper and chillies to the pan, add the spring onions and cook, stirring, for a minute or two, until the soy mixture coats the vegetables. Tip the eggs back into the pan and stir them in gently, breaking them up a little more, but keeping the eggs in large-ish pieces. Transfer to a plate, scatter the pine nuts on top, spoon over half the daqa and serve with the rest on the side.

Charred pak choi with sambal tofu and quick pickled cucumbers

Once you’ve made this really versatile dish a couple of times, experiment with the ingredients: choy sum works as well as the pak choi, for instance, as do radishes for the cucumber; cooked chickpeas or chunks of leftover roast chicken also work here instead of the tofu. Serve with boiled rice or noodles.

Prep 10 min
Cook 20 min
Serves 2

3½ tbsp olive oil, plus 1 tsp extra
Fine sea salt
6 baby pak choi (180g), trimmed and cut in half
20ml oyster sauce
15g shop-bought fried onions

For the sambal tofu
2 garlic cloves, peeled and crushed
1 tbsp tomato paste
15g aleppo chilli, or 7½ g regular chilli flakes
1½ tsp maple syrup
150g firm tofu, roughly crumbled

For the pickled cucumbers
1 small baby cucumber (50g), cut lengthways in half, then sliced into ½cm-thick half-moons
½ red chilli (10g), thinly sliced
1 lime, cut in half – one half juiced, to get 2 tsp, the other half for serving

Put a large frying pan on a high heat. Once it’s smoking hot, rub a teaspoon of oil and a quarter-teaspoon of salt all over the pak choi halves, then lay them cut side down in the hot pan and leave to grill for two to three minutes, until charred but still with mostly green leaves. Transfer to a tray and leave the pan to cool down.

In the same pan, this time on a medium-high heat, put two and a half tablespoons of olive oil, the garlic, tomato paste, aleppo chilli, a teaspoon of maple syrup and a quarter-teaspoon of salt, stir well and cook for five to seven minutes. Add the tofu and cook, stirring, for two to three minutes more, until the tofu absorbs all the tomato mixture.

Meanwhile, put the cucumbers, chilli, a teaspoon of lime juice and a pinch of salt in a bowl, stir to coat, then leave to pickle.

Arrange the pak choi on a platter. Mix the oyster sauce, remaining teaspoon of lime juice, the remaining tablespoon and a half of olive oil and remaining half-teaspoon of maple syrup in a bowl, then drizzle this mixture all over the pak choi. Spoon the sambal tofu on top, followed by the cucumber pickle, then scatter on the fried onions and serve.

Smoked mackerel couscous with horseradish yoghurt

Couscous always feels to me like a bit of a magic ingredient, especially when it comes to near-instant meals. Boiling water plus five minutes’ waiting, and that’s it! Quinoa also works well here, should you prefer a gluten-free option.

Prep 10 min
Cook 20 min
Serves 2

40g wholewheat instant couscous
Fine sea salt and black pepper
10g dill, finely chopped
10g parsley, finely chopped
50g sugar snaps, cut at an angle into 2mm-thick strips
2 spring onions, trimmed and finely sliced
1 lemon, cut in half – one half juiced, to get 4 tsp, the other half cut into 4 wedges to serve
60g Greek-style yoghurt
2 tsp horseradish sauce
1 small garlic clove, peeled and crushed
1 tbsp olive oil
2 smoked mackerel fillets, cut in half widthways (150g)
¾ tsp cumin seeds
1 tsp aleppo chilli

Put the couscous in a bowl with an eighth of a teaspoon of salt, pour over 80ml just-boiled water, cover the bowl with a plate or reusable kitchen wrap, and set aside for five minutes , until all the water has been absorbed. Remove the plate, fluff up the couscous with a fork and leave to cool. Once cool, mix in the chopped herbs and spoon the couscous on to a medium platter.

Meanwhile, in a small bowl, mix the sugar snaps and spring onions with a tablespoon of lemon juice and an eighth of a teaspoon of salt, then put to one side.

In another bowl, mix the yoghurt, horseradish and garlic with the remaining teaspoon of lemon juice, an eighth of a teaspoon of salt and a good grind of pepper.

Put the oil in a medium frying pan on a medium-high heat and, once it’s hot, lay in the smoked mackerel fillets skin side down. Leave to fry for two minutes, until the skin is golden and crisp, then flip over and fry for another two minutes on the other side, until the flesh, too, is golden and crisp. Arrange the mackerel skin side up on top of the couscous, and turn the heat under the pan to medium-low.

Add the cumin seeds to the hot oil left in the pan, fry for 30 seconds, until fragrant, then stir in the aleppo chilli, cook for another 30 seconds, then take off the heat.

Dollop the yoghurt into the gaps between the pieces of mackerel, spoon the spiced oil all over the top and serve with the lemon wedges on the side.

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How to make butter chicken: Adam Liaw's masterclass on Australia's favourite Indian takeaway - Sydney Morning Herald

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Masterclass

Who is Kundan Lal Gujral?

You’d be hard-pressed to find a single individual more influential in global food than Kundan Lal Gujral. If you haven’t heard of him, you might be surprised to know that he created three of the most internationally popular dishes in Indian food today – tandoori chicken, butter chicken and butter dhal.

Originally from Punjab, Gujral started working as a chef at an eatery called Moti Mahal in Peshawar in about 1920, where he experimented with cooking skewered chicken in tandoor ovens. Previously, tandoors had been used almost exclusively for baking breads. His experiment was a hit, but not content with creating one world-beating dish, Gujral went further, using up his leftover tandoori chicken by cooking it in a rich tomato sauce to create butter chicken. Still with a bit of fire left in the tank, Gujral adapted butter chicken to a lentil version – butter dhal.

He relocated to Delhi after the British partition of the subcontinent, then opened a string of Moti Mahal restaurants, spreading the popularity of these dishes around India and the world.

A bit of blackened char on the chicken will make your butter chicken truly great.iStock

Get it on the barbecue

Few of us have a tandoor at home, but quite a lot of us have a barbecue. You could cook your chicken in a frying pan, but adding little blackened char to the meat will make your butter chicken truly great. Get your barbecue searing hot and chuck the marinated chicken on in whole fillets. I don’t cut the fillet into cubes before marinating because the cubes will cook too quickly and not get enough char before they are overcooked.

Unlike the original butter chicken, which used leftover fully cooked tandoori chicken, I prefer to leave the chicken a little raw in the centre when barbecuing. Once it’s cut into cubes and mixed into the hot sauce, it will cook all the way through and not be dry and overcooked.

Use condiments

One problem with the Australian approach to shared cuisines is that while out at a Chinese or Indian restaurant, we order multiple dishes. But at home, we tend to cook just one. This means we don’t have the benefit of balancing our meal across different dishes.

Serve hot lime pickle for those who appreciate a little fire.Natalie Boog

Even if you’re not cooking multiple dishes, there’s still an easy way to balance your meal. Pickles, chutneys and other condiments are hugely important to Indian cuisine for this reason. Butter chicken is defined by its mild spice, slight sweetness and rich, creamy texture, so to balance that, I suggest adding a spicy and sour element such as hot lime pickle.

Pickles and chutneys also help with catering to eaters comfortable with different levels of spice. Butter chicken can be made quite mild to suit everyone, and those who like it a little spicier can increase the heat by adding their pickle of choice.

Butter chicken v chicken tikka masala

These two dishes are quite similar – both are built from grilled chicken in a tomato-based sauce – but they are quite distinct. Butter chicken is mild and creamy, while chicken tikka masala is often spicier and the sauce is more defined by tomato.

Indian dishes are often distinguished by their differing cooking styles and taste profiles rather than the specific individual spices used.

Kasuri methi (dried fenugreek leaves) iStock

Find fenugreek

Dried fenugreek leaves (kasuri methi) may be the one ingredient in this recipe that you may not already have in your pantry, but it’s worth getting some even if you only use it for this dish. The dried leaf lasts longer than ground spices, and it’s readily available from Indian and Asian groceries. Its aroma is reminiscent of celery and onion, but with more earthy and herbaceous notes, and I think it’s essential to a good butter chicken. Once it is in your pantry, I guarantee you’ll be making your own butter chicken again and again.

Advanced moves

You can double or triple the quantity of sauce and freeze it in portions for another time. If you do that, you’ve essentially made your own simmer sauce, and anytime you want to make butter chicken it’s just a matter of grilling a bit of marinated chicken on the barbecue and adding it to the sauce you’ve already made.

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Easy Maharashtrian-style no-sugar Mango Basundi recipe - Recipes

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​Ingredients​

2-3 ripe mangoes, 1 litre full-fat milk, ½ cup condensed milk / 1/2 cup fresh cream, 1 tbsp ghee, 1/4 cup honey/stevia, 1/2 teaspoon cardamom powder, ¼ cup almonds, ¼ cup cashews, ¼ cup pistachios, 2 tbsp milk, 6-8 saffron strands, 2-3 tbsp raisins chopped.

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How to make ‘delicious’ homemade curry in two steps - ‘easy’ recipe takes just 15 minutes - Express

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Going out for a curry or ordering in is a very popular way for Britons to celebrate the weekend.

However, it’s possible to recreate the delicious flavours of a curry at home, and it doesn’t have to take hours of preparation.

BBC Good Food shared a chicken curry recipe that takes a total of 15 minutes to both prepare and cook.

This evening why not delight your taste buds with this yummy “curry in a hurry” concoction?

BBC Good Food describes it as an “easy” recipe - not to mention quick - so you won’t have to spend all day in the kitchen.

Ingredients

One tbsp sunflower oil

One red onion, thinly sliced

One garlic clove

Two tsp ready-prepared ginger from a jar

½-1tsp ready chopped chillies, from a jar

200g can chopped tomatoes

200g raw peeled prawns or chopped skinless boneless chicken

Two tsp gujarati masala, or garam masala

Three tbsp low fat yogurt

Handful coriander leaves, roughly chopped or torn

Method

1. Start by heating the oil in a pan, then add onion and fry until they colour. Crush the garlic into the pan, add ginger and chilli and cook briefly. Add tomatoes and a quarter of a can of water and bring to the boil. Simmer for two minutes, add prawns or chicken and gujarati masala. For prawns, cover and cook for two to three minutes and for chicken, cover and cook for five to six minutes.

2. Reduce the heat to a simmer, then stir in the yoghurt a tablespoonful at time. Sprinkle over the coriander. BBC Good Food recommends serving with warm garlic and coriander naans and a crisp salad of cucumber, shredded lettuce, sliced red onion and wedges of lemon. However, the dish can also be served with rice or roti.

Curry lovers went wild for the recipe and were full of praise for the dish, however many of them found that adding water made their curry too watery.

BBC Good Food fan ‘rcwalker29’ said it was an “excellent way to start” making curry for those who aren’t experienced.

Foodie ‘ciarannasaurus’ sang the recipe’s praises: “It tastes amazing with chickpeas instead of chicken also. This is one of my favourite dishes, and I love cooking it for friends, who are always impressed. Delicious and so simple!”

Fellow foodie ‘arniie’ called it a ‘fantastic tasting meal, quick, tasty and low calorie’.

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10 Indian street foods that are actually safe and healthy to eat - Recipes

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Nigel Slater’s recipes for summer vegetable and herb rice, and peach, raspberry and redcurrant sundae - The Guardian

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At the kitchen counter, chopping. The herbs’ fragrance comes in waves. Verdant, fresh, invigorating. First there’s parsley – mild, somehow the cool wake-up-call of mint. Now, dill, grass-green and watery.

All the herbs are in fat bunches, so my rice salad will be more herb than grain, in the ratio of a classic tabbouleh. I am tossing the rice with broad beans, too, while the fresh ones are still around, and tiny green peas.

Add this to the pan of warm and buttery rice, sending up occasional puffs of steam, like smoke from a tipi, rattling its lid with clouds of cardamom, clove, cinnamon and black pepper. There will be pistachios, too, rough, like gravel and perhaps a scattering of dried rose petals for no other reason than to bring yet another fragrant note.

The rice is to be served warm, together with a plate of aubergines, which have been sliced lengthwise, seasoned with dried thyme and smoked garlic and grilled, or lamb cutlets, a decision for later. There will be dessert of shimmering sundaes, made at the table with apricot-coloured melon, cherries and vanilla ice-cream.

There is a sweet ruby-coloured sauce already chilling in a bowl of ice: a tart purée of redcurrants and raspberries that is the very essence of summer. And yes, I made too much, purely so we can have some for breakfast.

Summer vegetable and herb rice

This is at its best when the rice is still warm and the herbs freshly chopped. Use edamame instead of the broad beans if the fancy takes you. Serves 4

For the rice:
butter 25g
basmati rice 150g
salt ½ tsp
cloves 4
black peppercorns 6
cinnamon stick ½
green cardamom pods 8

For the herbs and greens:
broad beans or edamame 400g, shelled weight
peas 300g, podded weight
spring onions 4
courgettes 2, medium
garlic 2 cloves
olive oil 2 tbsp
parsley leaves 20g
mint sprigs 15g
coriander leaves and stems 10g
dill 15g
pistachios 50g, shelled
dried rose petals a few pinches (optional)

Put the rice in a deep bowl, cover with warm water and swish the rice around with your fingers until the water is milky. Empty it off, then repeat with more water, once, maybe twice more, until it is almost clear.

Melt the butter in a medium-sized, deep pan over a moderate heat. Add the salt, cloves, peppercorns and cinnamon stick. Crack open the cardamom pods, but leave the seeds intact, then add to the pan. When the spices are warm and fragrant, drain the rice and stir into the spices until the rice is glossy with the melted butter. Cover with water to come a couple of centimetres above the rice, then bring to the boil. Cover tightly with a lid, lower the heat, and simmer for 10 minutes. Turn off the heat, but don’t remove the lid.

Put a pan of water on to boil, salt lightly, then, when it comes to the boil, add the broad beans or edamame and the peas. Cook for 3 or 4 minutes until tender, drain and set aside. Meanwhile, finely chop the spring onions and roughly dice the courgettes. Peel and chop the garlic.

When the peas and beans are drained, dry the pan, return it to the heat and pour in the olive oil. Add the spring onions, courgette and garlic and cook for 5 or 6 minutes, stirring occasionally, until the cut sides are gold, then remove from the heat. While the courgettes cook, roughly chop the pistachios.

Finely chop the parsley, mint leaves and coriander. Mix the herbs, pistachios, spring onion and courgettes, beans and peas together. In a serving bowl, combine the cooked rice with the herbs and beans and mix thoroughly. If you wish, scatter in a few dried rose petals, too.

Peach, raspberry and redcurrant sundae

The raspberry and redcurrant sauce is thickened with blackcurrant jam, but you could use apricot jam or redcurrant jelly. The sauce thickens slightly on cooling. Sweeten it once cooled with a little icing sugar if you wish. Serves 4

For the sauce:
redcurrants 125g
raspberries 125g
blackcurrant jam 2 tbsp
water 4 tbsp
caster sugar 2 tbsp

The fruit:
ripe cantaloupe melon 750g, with skin on
vanilla ice-cream 4 scoops
cherries 12
raspberries 16
peaches 2

To finish:
redcurrants a few sprigs

Make the sauce: remove the redcurrants from their stalks and put the fruit in a small pan. Add the raspberries, jam, water and sugar and bring almost to the boil. As soon as the sugar has dissolved, transfer to a blender and process to a purée.

Chill the sauce in the fridge for an hour, or by transferring it to a bowl over ice.

Remove the seeds from the melon, then scoop the flesh into balls with an ice-cream scoop or a spoon. Divide between 4 sundae glasses. Add a scoop of ice-cream to each glass. Stone the cherries, then add them, with the raspberries to the sauce. Halve the peaches, discard the stones, slice each half into 4 and add to the sauce.

Spoon the sauce and fruit over the ice-cream and melon. Add sprigs of redcurrants if you wish. Eat immediately.

Follow Nigel on Instagram @NigelSlater

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21 Recipes That Use Greek Yogurt - How To Cook With Greek Yogurt - Delish

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The delicious lunch and picnic staple expertly combines well-seasoned chicken, a rich mayo dressing, plenty of fresh celery, and a touch of acid. It's then chilled until cold, giving the flavors time to meld and saturate the chicken, resulting in a refreshing, creamy, and super-satisfying snack. While, mayonnaise is king for creamy salads, it needs a little help to keep it from weighing everything down. Adding acid in the form of full-fat Greek yogurt, lemon, and Dijon mustard will help keep things rich yet light and bright.

Get the Best Chicken Salad recipe.

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10 Curries that don't need tomatoes - Recipes

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​Kadhi ​

Kadhi is classic Rajasthani curry, which is made by adding cooked pakoras and churning a gravy of curd mixed with gram flour, salt and red chili powder and water. This mixture is then cooked till thick, then add in a tempering of curry leaves, red chilies and mustard seeds and red chili powder. Pour this over the mix and enjoy.

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​​Egg Bhurji (Spiced Scrambled Eggs)​

In a pan, heat oil and sauté diced onions, tomatoes, and minced green chilies. Add beaten eggs, turmeric, cumin, coriander, and salt. Cook until the eggs are scrambled and cooked through. Serve with whole wheat bread or roti.

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6 'Girl Dinner' Recipes That Are Dietitian-Approved - Eat This, Not That

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Snack plates have officially been rebranded as "girl dinner," and people everywhere are hopping on this trend and sharing their creations. Girl dinners are a no-prep, snack-plate style meal that is taking TikTok by storm, and this is one viral food trend that registered dietitians can get behind.

"This has to be my favorite diet trend to ever grace the internet because it gives people permission to make nourishment easy," says Miranda Galati, MHSc, RD, registered dietitian and founder of Real Life Nutritionist.

"Girl dinner is about doing what you can to keep yourself fed, even if that means throwing a random assortment of foods on a plate. The spirit of the trend is ease and permission. Girl dinner lets us embrace our lazy moments and make food choices that support that. And as a balanced dietitian who believes in sustainable diets over unrealistic trends, I'm in full support," she adds.

RELATED: 4 Viral TikTok Recipes Dietitians Say Are Actually Healthy

Are girl dinners healthy?

Comprised of small bites and minimal prep, girl dinners have people wondering—Are they actually good for you?

"From a nutrition perspective, this trend is awesome because it can be as nutrient-dense or not-so-nutrient-dense as you want it to be," Galati explains.

"Women face a lot of pressure to adopt the 'perfect' diet and make everything from scratch. Girl dinner is about everything but perfection. The easier girl dinner is, the better. And if you want to add some filling nutrition to your plate too, you'll only benefit," she adds.

RELATED: 7 Quick & Healthy Charcuterie Board Ideas for Any Occasion

How to build a balanced girl dinner

"Snack plates are a really great way to build a balanced meal that's nutritious, satisfying, and fun! Especially if you're someone who likes 'snacky' food like cheese and crackers or charcuterie boards, it can be a really fun way to mix things up," says Jamie Nadeau, RD.

"But, there are some important things to consider when you're building a snack plate, especially if you're eating it as a full meal," she explains.

Here are some tips to follow when crafting your own girl dinner to make sure it's as healthy and well-balanced as it can be.

• Make sure to have protein, fiber, carb, and volume: "[Your girl dinner] needs to have enough protein, enough fiber, a carb source, and enough volume to feel full and satisfying. A few crackers with some grapes is probably not going to cut it—it needs to have all of the same components that a regular meal would have. Otherwise, you're going to be left hungry, unsatisfied, and searching for more food," says Nadeau.
• Focus on fiber-rich sources of carbs: A balanced meal isn't complete without carbohydrates, and choosing high-fiber ones can stretch your energy levels longer after eating. Fruit, crackers, and yogurt can all be great additions here.
• Prioritize protein: In order to feel full and satisfied, protein is a must even when you're looking for a low stress way to make dinner. Focus on easy-adds like cheese, nuts, and deli meat to round out your plate.
• Add fruits and vegetables: Adding fruits and vegetables to your girl dinner is a great way to increase the volume of your meals, add nutrients, and incorporate more fiber for fullness.
• Mix and match: "My favorite girl dinner is what I like to call the mix-and-match. Pair an assortment of protein-and fiber-rich foods with a few fun ones just for taste. And of course, everything on your plate should take no longer than three minutes to prepare," shares Galati. "Mix-and-match girl dinner might look like a few slices of cheese, a bowl of edamame with chili oil, a big handful of baby carrots and cherry tomatoes, your favorite chips, and maybe a few chocolate peanut butter cups, too."
• Embrace simplicity, and don't overthink it! "The ideal girl dinner combines nutrition with satisfaction in the absolute easiest way possible," Galati adds.

Dietitian-Approved 'Girl Dinner' Ideas

Keep reading to learn exactly which girl dinner recipes these dietitians approve of, so you can make your own special snack plate tonight.6254a4d1642c605c54bf1cab17d50f1e

1. Charcuterie Girl Dinner

Caroline Thomason

Girl dinners don't have to be a small, sad assortment of foods. They can be nourishing, convenient, and fun! I like to call these a "meal of snacks" with clients. Try to include sources of protein, fat, fiber, and produce, and you can make a meal out of just about anything.

Charcuterie is famously known for being a beautiful meat and cheese board that feeds a crowd, but we think you can make it work in single-serving style, too. Chelsea Jackle, MFN, RDN LD shares her favorite dietitian-approved recipe with us.

Charcuterie Girl Dinner recipe:

• Raw veggies
• Hummus
• Cheese
• Crackers
• Grapes
• Nuts
• Deli meat
• Pepperoni

RELATED: 11 Cheese Brands That Use the Highest Quality Ingredients

2. Mediterranean Plate

For a heart-healthy girl dinner, you may want to explore the Mediterranean cuisine.

Marissa Meshulam, MS, RD, CDN loves incorporating Mediterranean girl dinners with these flavors: "I love using these Applegate Chicken Strips because they are humanely raised with non GMO ingredients," says Meshulam. "This creates a perfectly balanced plate with protein from the chicken, fiber from the artichokes and tomatoes, fat from the olives and hummus and some carbohydrates from the pita chips.

Mediterranean Girl Dinner recipe:

• Chicken strips
• Marinated artichokes
• Kalamata olives
• Sundried tomato hummus
• Pita chips
• Sliced tomatoes

3. Adult Lunchable

Jamie Nadeau, RDN, The Balanced Nutritionist

"The viral 'girl dinner,' also commonly referred to as a snack plate, is an awesome option for a quick and easy lunch or dinner! They can be a great opportunity to make a minimal prep balanced meal," says Nicole Addison, RD, MHSc.

Pairing protein for fullness, carbs for quick energy, and plenty of color for added volume makes this a balanced girl dinner in our book!

Adult Lunchable recipe:

• Boiled eggs
• Crackers
• Cheese
• Sliced apple
• Cucumbers

4. Vegan Girl Dinner

"I think the beauty of this snack plate dinner is that it's easy to put together and is super casual. Hummus or bean dip with raw veggies, olives, whole grain pita wedges, nuts, and grapes make for an easy plant-based meal. It leaves one with a sense of freedom after not having to cook or wash pots and pans, and allows you to keep the evening casual, light, and free for other activities," adds Melissa Altman-Traub MS, RDN, LDN.

Vegan Girl Dinner recipe:

• Raw veggies like cucumber, carrots, celery, and radishes
• Hummus
• Olives
• Whole grain pita wedges
• Nuts
• Grapes

5. Deconstructed Sandwich

Caroline Thomason

A deconstructed sandwich plate is full of all the beloved ingredients from your favorite sandwich, with even less effort! Meshulam says she loves to use Applegate Organic Herb Turkey Breast, Whisps Cheddar Cheese Crisps, sourdough bread sliced into pieces, sliced pickles, sliced tomatoes, mustard, and olive oil for dipping.

"This creates the perfect balance of protein from the turkey and Whisps, fat from cheese and olive oil, and flavor from the mustard and pickles," she adds.

Deconstructed Sandwich recipe:

• Deli turkey
• Sourdough bread
• Cheese
• Pickle
• Tomatoes

6. The Sweet-Savory Plate

New Jersey-based dietitian Erin Palinski-Wade, RD, CDCES shares her favorite girl dinner with us, sweet and savory style: Pair prunes, walnuts, fresh mozzarella, sliced tomato, and air-popped popcorn for a snack plate that provides protein, fat, and fiber, while satisfying your sweet and salty cravings.

"Prunes are a delicious no-sugar-added dried fruit that provide a good source of fiber to help regulate appetite and promote gut health. Walnuts provide a good source of plant-based protein and fiber along with heart-healthy omega-3 fatty acids to promote balanced blood sugar and appetite," says Palinski-Wade. "The addition of tomato and mozzarella provides a boost of antioxidants, including lutein, as well as a source of protein and calcium. Rounding out the plate for taste and texture, air-popped popcorn provides bulk and fiber for slow-digested carbohydrates that satisfies your need for a crunch."

Sweet-Savory Girl Dinner recipe:

• Prunes
• Walnuts
• Mozzarella
• Tomato
• Popcorn

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