6 Easy Indian Street-Style Breakfast Ideas For The Weekend - NDTV Food

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Breakfast is referred to as the most important meal of the day. Why? Because as the name suggests, breakfast breaks the overnight fast and gives our body the required energy it needs. Due to our hectic schedules during the week, many of us skip breakfast or eat a very light meal. But why miss a chance to make ourselves a perfect Indian street-style breakfast over the weekend? Indian street food is known for its bold flavors and spices, and there's no way one can say no to it. Since the weekend is just around the corner, we have got your breakfast plans sorted. Make a wholesome meal for you and your family and relish the taste of Indian street food with these recipes.

Also Read: Love Paneer Paratha? You'll Enjoy This Yummy Palak Paneer Lifafa (Recipe Inside)

Here Are 6 Easy Indian Street-Style Breakfast Ideas For The Weekend:

1. Pav Bhaji

Pav Bhaji is one of the most popular Indian snacks, especially in Maharashtra. It is a delicious combination of different vegetables cooked and mashed together, which is served with soft and fluffy pav bread. Just scoop in the tasty bhaji with pav and enjoy the zesty flavours. For the full recipe, click here.

_{Add a small piece of butter over the bhaji. Photo Credit: istock}

2. Vada Pav

Another dish that is absolutely loved in Maharashtra is vada pav. This dish is so popular that you will find a vada pav vendor in every nook and corner in Mumbai and Pune. But if you haven't got a chance to taste it, you can simply make it at home with pav bread filled with deep-fried potato vadas. Don't forget to have a hot cup of milk tea with it. For the full recipe, click here.

Also Read: Chicken Egg Parantha Roll Is The Perfect Food For Your Cravings. Recipe Inside

3. Aloo Poori

Don't you love waking up on a weekend and hearing your mom say "there's aloo poori for breakfast"? Yes, this street-style dish is much loved by many people. And even if you don't have your mom around to make it, you can easily make it for yourself. This wholesome meal consists of a classic potato curry served with deep-fried pooris that are made from wheat flour. Eat this with boondi raita to balance the taste of spiced curry. For the full recipe, click here.

_{The fluffy pooris are deep fried in oil. Photo Credit: istock}

4. Aloo Parantha

Nothing can beat aloo parantha for breakfast. This delicious flatbread is packed with different flavours and textures. The soft paranthas are filled with delicious potato mash which is made with spices and herbs. It's then pan-fried in oil to make the sides crispy. Make this tasty breakfast dish at home and tantalise your taste buds. For the full recipe, click here.

_{Aloo parantha can be eaten with chai or curd. Photo Credit: istock}

5. Poha

Poha is by far the simplest street-style breakfast dish that can easily be made at home. It doesn't take much time to prepare. All you have to do is soak the flattened rice in water and further temper it in oil, spices, onion, and tomatoes. For the full recipe, click here.

6. Street-Style Egg Masala Sandwich

Eggs are a go-to food for many. This simple and delicious egg masala sandwich is a popular street-style breakfast that you can prepare in minutes. It's loaded with butter and spices which will leave you asking for more. For the full recipe, click here.

We hope you enjoy making these recipes over the weekend!

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The best garden party recipes for the long weekend - The Times

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Not having a garden party on a bank holiday is like not having chocolate at Easter, if you ask me. And we’ve got a few opportunities coming up. Get out in the garden — whatever the weather – and serve up a few easy, but impressive looking dishes to hungry and thirsty guests.

Try these tasty recipes from top chefs, such as Michel Roux and Skye Gyngell. If you want to shake things up, try Paul Ainsworth’s quiche with a smoked haddock twist. You don’t even have to make your own pastry (they’ll never know!).

Angela Hartnett and Luke Holder’s crab tart will impress the in-laws. Or for something a little more modern, here’s how to make Ravinder Bhogal’s kimchi royals (a potato salad for

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Cheese-Topped Cauliflower Steaks Recipe - NYT Cooking - cooking.nytimes.com

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David Malosh for The New York Times. Food Stylist: Simon Andrews.

Cauliflower “steaks” were all the rage in upscale restaurants a few years ago, but they’re easy to make at home in any number of variations. To get thick slices, you’ll want to invest in a couple of cauliflowers and be prepared to turn the trimmings into soup or use for stir-fry for another meal. Or simply skip the slices and use florets instead. You can serve these with a light marinara sauce, but they are very tasty with no sauce at all.

Featured in: A ‘Steak’ Dinner With Vegetarians in Mind

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Ingredients

Yield: 4 to 6 servings

• 2medium cauliflower heads (about 2 pounds each), cut into 12 (¾-inch-thick) slices, trimmings reserved for another purpose
• Extra-virgin olive oil, for roasting
• Salt and black pepper
• 12slices fresh mozzarella (from 1 1-pound package)
• 12slices provolone (from 1 8-ounce package)
• 12slices Monterey Jack (from 1 8-ounce package)
• About ½ cup grated Parmesan or Pecorino Romano
• Pinch of red-pepper flakes
• ½cup dry, coarse bread crumbs, preferably homemade (see Tip)
• 12anchovy fillets, rinsed and patted dry (optional)
• Pitted black olives, such as niçoise (optional)
• 2tablespoons roughly chopped Italian parsley
• 1teaspoon roughly chopped rosemary

Ingredient Substitution Guide

Nutritional analysis per serving (6 servings)

810 calories; 56 grams fat; 32 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 3 grams polyunsaturated fat; 26 grams carbohydrates; 7 grams dietary fiber; 7 grams sugars; 54 grams protein; 1627 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

1. Heat oven to 400 degrees. Place cauliflower slices on 2 rimmed baking sheets. Drizzle both sides of the cauliflower with olive oil and sprinkle with salt and pepper. Bake, rotating the pans and switching racks halfway through, until fork-tender and lightly browned, about 20 minutes.

2. Top each cauliflower steak with a slice of fresh mozzarella, a slice of provolone and a slice of Monterey Jack. Sprinkle each steak with a generous amount of grated Parmesan or pecorino, a tiny bit of red-pepper flakes and a heaping tablespoon of bread crumbs, and bake until golden and bubbling, another 15 minutes.

3. Top each steak with a torn piece or two of anchovy (if using), a few black olives, a bit of parsley and rosemary.

Tips

• You may prepare the cauliflower steaks in advance though Step 2, then reheat briefly to serve. They also taste good at room temperature.
• To make homemade bread crumbs, pulse some bread in a food processor and leave the crumbs out at room temperature to dry out for a couple of hours.

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A 'Steak' Dinner With Vegetarians in Mind - The New York Times

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Cheese-topped cauliflower, roasted to perfection, anchors this springy three-course meal from David Tanis.

After the long, gray winter, outside is where I want to be more and more. And somehow all I want to eat is vegetables, perhaps as a kind of tonic.

If your climate allows, this light, sunny menu is really more of a daylight meal, relaxed and best eaten outdoors (though, this year, it’s anyone’s guess what surprising things the weather might do).

Salad, made with ingredients of the season, is a necessity for me all year round. What I want right now is a salad of just-picked tender greens with colorful radishes, sweet raw young turnips, roasted beets, asparagus tips, shavings of fennel and fresh herbs. Fresh, fresher, freshissimo.

Recipe: Spring Salad

Feel free to improvise in this spring salad: A few spinach leaves, a handful of raw sweet garden peas or fava beans, or thinly sliced raw artichoke can be nice additions.David Malosh for The New York Times. Food Stylist: Simon Andrews.

Some salads are tossed, while others, like this one, are composed. The idea for this delicate, appealing first course is to have an assortment of complementary greens, herbs and vegetables, artfully arranged on a platter or individual plates, dribbled with a tangy vinaigrette. Feel free to improvise: A few spinach leaves, a handful of raw sweet garden peas or fava beans, or thinly sliced raw artichoke can be nice additions, as can edible blossoms like nasturtium, rose or calendula.

For a main, I chose cauliflower “steaks,” which I hadn’t made ages. A large cauliflower steak was all the rage in upscale restaurants a few years ago, when cauliflower was the darling of the cooking world. It’s a vegetable that, cooked correctly, is easy to love.

Recipe: Cheese-Topped Cauliflower Steaks

Lose the anchovies on these cauliflower steaks for a cheesy, delicious vegetarian main course.David Malosh for The New York Times. Food Stylist: Simon Andrews.

To get thick slices, you’ll need a couple of medium to large heads. Be warned that there will be trimmings, to be turned into a soup or use for stir-fry for another meal. But I never mind having too much cauliflower. If you don’t want bother with slices, you can make this dish with baked florets just as easily.

It’s a simple dish to prepare. The steaks are painted with extra-virgin olive oil, seasoned on both sides, and then roasted, topped with cheese and bread crumbs, and placed back into the oven to get golden. If you top them with a bit of anchovy, it’s not vegetarian, of course, but it’s awfully good. These steaks are surprisingly substantial and filling. An option to consider is serving the baked cauliflower steaks with a light marinara sauce, but they are very tasty with no sauce at all.

Recipe: Strawberry Parfait

Strawberries star in this simple parfait, topped with a ricotta cream.David Malosh for The New York Times. Food Stylist: Simon Andrews.

Here, in California, recent torrential rains have pummeled the strawberry fields and prevented the daily harvest. Thankfully, now the sun shines, and organic local strawberries are back.

For dessert, I made them the centerpiece: I sliced some and lightly sugared and spooned them into glasses, topping them with ricotta cream — sweetened ultra-fresh ricotta, lightly whipped. Commonly used in Sicily to fill cannoli or frost traditional cakes, it’s is pretty fabulous. I layered the lovely stuff with the strawberries for a splendid parfait.

Such a pleasant meal it was, a spring awakening.

Follow New York Times Cooking on Instagram, Facebook, YouTube, TikTok and Pinterest. Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice.

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Sachin Tendulkar's love for these 10 Maharashtrian dishes is so relatable - Recipes

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Zelda: Tears of the Kingdom Improves Cooking With a New Pot, Recipe Cards, and More - IGN

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Cooking hearty, fulfilling, and occasionally dubious meals was an integral part of survival in The Legend of Zelda: Breath of the Wild. Sure you could have skipped that feature entirely and just eaten 40 apples and a bag of raw meats every time your health was low after a time fight, but combining the right ingredients to cook a big custom meal that would boost your strength, stamina, and resistance to the elements was definitely a much smarter winning strategy.

Well, cooking is back in the upcoming sequel The Legend of Zelda: Tears of the Kingdom and there are a few really cool new improvements to go with it.

Link has a brand-new pot in Tears of the Kingdom. Image source: IGN.

A brand new cooking pot

Let’s start with your cooking device itself. In Breath of the Wild you generally needed to find a cooking pot in the wild — usually in a village, stable, or similar communal location — to actually combine ingredients into a recipe and make a meal. You could also start a fire anywhere and crudely throw individual edible items onto it and make stuff like cooked apples or hard boiled eggs, but those things didn’t give Link nearly the same boosts as combining two to five things in a pot and cooking up a specific recipe.

Tears of the Kingdom circumvents the need to travel to specific locations to cook by giving you a cooking pot Zonai device that effectively allows you to cook almost anywhere in the world, or at least anywhere with a flat surface. Zonai devices are depletable resources that you can manipulate with Link’s new powers like Fuse and Ultrahand, so you’ll be limited by the number of cooking pots you have in your inventory if you want to start cooking while you’re up in the clouds or hanging out on a mountain top down in Hyrule.

Either way, it’s pretty awesome that you’ll now be able to cook up a bunch of hearty meals before a big fight anywhere rather than having to fast travel to specific locations. However, and this is important: keep in mind that pots are one time use only and they break after cooking a single meal, so you should definitely make that meal count instead of cooking up a plate of gross, blurry food. Have a spicy pepper steak. You’ve earned it.

Tears of the Kingdom also features new recipe cards. Image source: IGN.

Link's recipe cards

Additionally, Tears of the Kingdom also has a recipe database in your sub menus that shows you a list of recipes, including which items you’ll need to create them, what sorts of stat and health boosts they’ll give Link, and a picture of what the completed dish looks like. Think of them like those recipe cards that come with meal prep kits like Blue Apron or Home Chef. It seems as if cooking a recipe for the first time will unlock that recipe in your records for the rest of that play through.

You’ll still have to manually stack items in Link’s hands and then drop them into a cooking pot manually as there’s no way to hit a prompt on the recipe card and have it sort through your inventory and automatically cook a recipe for you. That feature certainly would’ve been helpful (especially in scenarios when you want to cook several of the same meal in a row before a tough boss) but for now at least you’ll be able to dig through your database to recall a recipe instead of digging through your own memory.

So are you excited to get cooking in Tears of the Kingdom? Are you gonna make hearty, healthy meals anywhere or will you force Link to eat cooked wood like I did to survive the Master Trials? Let us know in the comments below and make sure to check out our full preview for more.

Additional reporting by Casey DeFreitas.

Brian Altano is an executive producer and host at IGN. The Legend of Zelda is his favorite video game franchise, Link’s Awakening is his favorite game of all time, and he’s never finished Skyward Sword despite several valiant attempts.

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How to make carrot halwa – recipe - The Guardian

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Spring greens may already be old hat, but homegrown berries and imported peaches are still some way off: with the best citrus now behind us, we’re still in the so-called hungry gap for fruit. So here come root veg to the rescue in this fudgy, south Asian classic – to quote Meera Sodha, “If eating carrots as a pudding strikes you as odd, remember how good a spiced carrot cake is.”

Prep 10 min
Cook 45 min
Serves 4

6 cardamom pods
4 cloves (optional)
Grated nutmeg, or a pinch of ground cinnamon, to taste (optional)
500g carrots
25g ghee
Salt
250ml evaporated milk
A pinch of saffron (optional)
50g soft light brown sugar
50g white sugar
A handful of raisins or sultanas (optional)
20g milk powder (optional)
A handful of shelled pistachios, almonds or cashews
A few pinches of desiccated coconut (optional)

1 Crush the cardamom (and any other spices)

Gently crush the cardamom pods just to open them, remove the seeds, then roughly crush to a powder in a mortar (or use the flat of a heavy knife). For a more complex flavour, you could also crush four cloves to a powder and/or add a generous grating of nutmeg or a pinch of cinnamon.

2 Prepare the carrots

Peel or scrub the carrots clean, then coarsely grate them. If you’re in a hurry, or a smoother consistency appeals, you could grate them more finely, which will mean the dish cooks more quickly, but I prefer the more robust, uneven texture of coarsely grated vegetables.

3 Fry the cardamom (and other spices)

Put the ghee in a wide, heavy-based pan on a medium-high heat (you could use butter instead, but if so, take care that it doesn’t burn), then fry the ground cardamom (and other spices, if using) for a minute or so, until aromatic.

4 Stir in the carrots

Add the grated carrots and a pinch of salt, turn down the heat a little, stir to coat the carrot with ghee and spices, then fry, stirring constantly, for five minutes. Turn up the heat and cook, stirring, for 10-15 minutes, until the carrots are soft and dryish; take care they do not catch and burn.

5 Add the milk and saffron

Pour in the evaporated milk (you can substitute 500ml fresh milk, if you like, but it will take longer to cook and lack the subtle tang of the evaporated stuff), then stir in the saffron, if using – as well as its flavour, the saffron will help give the dish the traditional red hue associated with the more deeply coloured variety of carrot popular in south Asia.

6 Simmer to reduce

Turn down the heat to medium and simmer the carrots, stirring regularly, until most of the liquid has evaporated, leaving a wet, but not saucy mixture – depending on the pan you’re using and the strength of your hob, this should take about 20 minutes.

7 Mix in the sugar and dried fruit

Add the sugar and dried fruit, if using (if you’re not a vine fruit fan, you could use just about anything you fancy instead, from chopped dried apricots or dates to crystallised pineapple or dried banana), and continue cooking, still stirring regularly, until the mixture thickens enough to hold its own shape.

8 Add the optional milk powder

Stir in the milk powder, if using – though optional, it will give the halwa the rich flavour and slightly grainy texture characteristic of many Indian sweets – and cook for another minute or so. Leave to cool slightly while you chop the nuts to sprinkle on top (desiccated coconut is also a nice addition). Check the seasoning and adjust as necessary before serving.

9 A variation on the theme

To really impress, caramelise the nuts first, as Sodha suggests in her book Fresh India. Melt 60g butter in a small pan, then, once it’s foaming, stir in 80g nuts (she uses pecans), a tablespoon and a half of powdered jaggery or brown sugar, and a third of a teaspoon of garam masala. Stir until the sugar melts, then tip the nuts on to a heatproof tray lined with baking paper to cool.

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Rajma Chawal to Aloo Gobhi, Indian dishes that made it to top 50 vegan dishes in the world - Recipes

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£1 meals: Tom Kerridge’s budget recipes for chicken pie and spring stew - The Guardian

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These dishes are designed to make life easy; they can be batch-cooked and frozen, are packed full of flavour and areguaranteed crowdpleasers. The stew can include any seasonal vegetables you like, such as crisp asparagus, sweet peas or baby spinach.

Chicken and spring greens pie

I have a real soft spot for a good mash-topped pie, be it a traditional fish, cottage or shepherd’s pie – they are all hearty and delicious. This one really delivers on flavour, and a lot of the hard work is already done for you. A good tip is to make it on a Monday after your Sunday roast; just boil some extra potatoes and mash them ahead of time, and use up any leftover roast chicken, too.

Prep 10 min
Cook 50 min
Serves 4

4 large potatoes, peeled and chopped into chunks
60ml milk
Salt and freshly ground black pepper
1 tsp vegetable oil
1 garlic clove, peeled and finely chopped
250g spring greens/spring cabbage, sliced
500g cooked chicken (store-bought or leftover from a roast), off the bone and cut into bite-size pieces
1 x 400g tin cream of mushroom soup
A handful grated cheddar (optional)

Heat the oven to 220C (200C fan)/425F/gas 7. Put the potatoes in a large saucepan, cover with water, bring to a boil, then turn down to a simmer and cook for 10 minutes, or until tender. Drain well, then mash with a potato masher, adding the milk as you do so. Season and set aside while you get on with the filling.

Heat the oil in a nonstick pan on a medium heat. Add the garlic and spring greens, and stir-fry for three to four minutes. Take off the heat, stir through the chicken pieces and tin of soup, season and transfer to a suitably sized baking dish.

Spoon the mash on top of the filling, then scatter on the grated cheese, if using. Bake for 25-30 minutes, until golden, then remove and leave to stand for five minutes before tucking in.

Chicken and vegetable stew

I love cooking with chicken thighs – they’re great value and have so much flavour. This stew is easy to make, because the sauce is essentially done for you in the form of a can of chicken soup; thinned down with a little water, it reduces into a lovely, creamy sauce. Stews don’t have to be for winter, either; this one is really versatile, so add whatever spring veg you happen to have in the fridge.

Prep 10 min
Cook 1 hr 10 min
Serves 4

2 tbsp vegetable oil
6-8 chicken thighs, skinless, bone-in
1 onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1 carrot, peeled and cut into bite-sized chunks
6-8 new potatoes, halved (or quartered if on the large side)
1 x 400g tin cream of chicken soup
2-3 cups baby spinach
Salt and freshly ground black pepper

Heat the oven to 200C (180C fan)/390F/gas 6. Put a tablespoon of oil in a large, deep ovenproof pan on medium-high heat, then lay in the chicken thighs and cook for four or five minutes on each side, until golden brown all over. Remove from the pan and set aside.

Turn down the heat to medium, add the onion and cook, stirring, for one to two minutes, until it softens and starts to turn golden. Add the garlic, followed by the carrot and potatoes, and cook, stirring regularly, until the vegetables start to soften.

Return the chicken to the pan and pour in the soup. Top up with two cups of water, ensuring the chicken is covered, then turn up the heat and bring to a boil. Once bubbling, cover with a lid or sheet of foil and put in the oven for 40-45 minutes, until the sauce has thickened and the chicken is cooked through.

Stir in handfuls of spinach, which will immediately wilt into the hot mixture, season to taste and serve.

• Follow @FullTimeMeals for more filling and budget-friendly recipes from Tom Kerridge.

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Rachel Roddy’s recipe for stuffed lettuce in broth - The Guardian

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If I had to make a bed from one vegetable, it would be butterhead lettuce. Its soft, velvety leaves and bouncy heart would make a good mattress, I think. And, if I had enough and they’d never seen a fridge, the largest leaves could provide a floppy cover. My green bed would not only be comfortable; it would also be useful: despite modern conclusions that the milky lactucarium that seeps from lettuce stems is not a sedative, I’m with ancient doctors and hopeful that eating my cover would send me to sleep.

The ancient Egyptians – great cultivators of lettuce – saw it as sacred, though for different reasons. In Egyptian mythology, Min, one of the earliest known Egyptian deities of rain, fertility, crops and male potency, and often represented by an ithyphallic figure, was often associated with lettuce. But it was not the butterhead from which I am going to make my bed, but rather a tall variety with a “straight vertical surge of growth and milky juice”, as Jane Grigson describes it. Yet research in 2015, by Pauline Norris at the University of Manchester about the association of Min with the lettuce plant, concludes that lettuce was offered to Min simply to ensure the fertility and regeneration of agriculture, rather than as an aphrodisiac to increase sexual desire. Even so, buying a cos at the corner shop is now forever changed.

You don’t want a cos for today’s dish, though: instead, you need two soft butterheads. It is the most beautiful, layered lettuce, which, despite claims by pretty, flecked radicchio, is the vegetable most like a rose. Butterhead is also, I think, the best lettuce for a salad: the crisper, paler heart provides substance and body (with the addition of herbs, maybe, and red leaves, too), while the softer, velvet leaves both catch and mop up the dressing like floor cloths. Known as lattuga cappuccina or a cappuccio in Italy, butterheads are also wonderful cooked, be that on a grill, braised or, as I found over a week spent in Liguria, as a wrapping that’s every bit as good as cabbage.

I was doubtful when I first saw stuffed lettuce in broth in a Ligurian cookbook, and later on a menu. But then I remembered my doubts about braised lettuce, until I tried a Simon Hopkinson recipe for little gems. I also recalled my doubts about frying them, until I made escarole in olive oil with garlic and chilli. The tenderness of butterhead does mean it seems even more tender when wilted, but there is strength in wilting, plus it wraps tightly around a filling of breadcrumbs, cheese, herbs and nuts. The cocktail sausage-sized parcels are then poached in broth.

The excess uncooked lettuce can, of course, be used for salad, mixed with other leaves and herbs and dressed how you like (I go for six tablespoons of olive oil, and a tablespoon each of red-wine vinegar and dijon mustard, all shaken together in an old jam jar). Alternatively, leftover leaves, while not a bed, might make a pillow.

Stuffed lettuce in brodo

Serves 4

2 heads soft-leaved butterhead lettuce
1½ litres good vegetable broth
2 eggs
100g soft white breadcrumbs
150g parmesan, grated, plus extra to serve
1 garlic clove, peeled and finely minced
50g pine nuts or almonds, finely chopped or pounded
2 heaped tbsp minced parsley
1 tsp minced marjoram
Salt and black pepper

Separate the leaves from the lettuces, select the 24 nicest and best-looking ones, then wash (save the rest for another use). Bring the broth to a boil, then blanch the leaves for 30 seconds, scoop out and blot dry: they should be soft and floppy, so cut away any hard central ribs.

Lightly beat the eggs, mix with the breadcrumbs and leave to sit for 10 minutes. Add the cheese, garlic, nuts, herbs, a pinch of salt and a few grinds of pepper, and mix well to combine.

Lay out the leaves flat on a work surface, put a teaspoonful of the filling in the middle of each, then swaddle it like a baby: lift up the bottom half of each leaf, bring it in at the sides, roll up into a neat and very tight little parcel. Seal with toothpicks.

Bring the broth to a gentle simmer, lower in the lettuce parcels and poach for 10 minutes.

Serve in shallow bowls, giving everyone six parcels and some broth, and pass round more cheese for those who want it.

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Georgina Hayden’s vegan mushroom and caramelised onion bougatsa – recipe - The Guardian

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Bougatsa for breakfast is one of my favourite Greek traditions – hot from the oven, dusted in cinnamon-laced icing sugar and chopped up by an efficient, serious-looking chef (I don’t know why they are always so stern, but it seems to be a common character trait). And while that is how bougatsa is most commonly found, you can get savoury, mincemeat-filled versions, too. Today’s recipe is how I make mine, but feel free to play around with it – if you have a particular vegan cheese you like, say, crumble or grate some into the filling. And if you are a Marmite-hater, please don’t be put off by the Marmite butter finish: it isn’t a yeasty smack in the face, but more a salty, seasoned glaze that adds a pleasing depth to the whole thing.

Mushroom and onion bougatsa

Prep 15 min
Cook 1 hr
Serves 4

Olive oil
400g jacket potato, unpeeled, cut into 1½-2cm cubes
2 garlic cloves, peeled and finely sliced
2 red onions, peeled and finely sliced
60g plant-based butter
500g chestnut mushrooms, wiped clean and cut into 1cm-thick slices
½ bunch fresh thyme, leaves picked
Sea salt and black pepper
½ tsp ground allspice
150g plant-based cream cheese
250g filo pastry sheets
½ tsp Marmite

Put a large frying pan on a medium-high heat and add enough olive oil to cover the base. Fry the cubed potatoes for about five minutes, stirring regularly, until lightly golden all over, then add the garlic and onions, and fry, stirring often, for five to eight minutes more, until softened.

Spoon the potato mix on to a plate, then put half the butter and all the sliced mushrooms in the pan. Add most of the thyme leaves, season generously, then stir in the allspice and fry, stirring occasionally, for 10 minutes, until the mushrooms release their liquid and start to caramelise.

Return the potato mix to the pan, stir to combine, then take off the heat. Stir in the cream cheese and put to one side.

Heat the oven to 200C (180C fan)/390F/gas 6, and grease a 30cm x 25cm roasting tray. Line the tray with most of the filo sheets, so they drape over the sides, and drizzle olive oil between each layer. Spoon on the filling, spread it out into an even, not-too-thick layer, then fold over the overhanging filo so the filling is completely enveloped. Drizzle with more olive oil, then bake for 35 minutes, until golden and crisp all over.

Just before you take the pie out of the oven, melt the remaining butter in a small pan with a few thyme leaves, then stir in the Marmite. Slide the bougatsa on to a serving board, cut it into four, pour over the Marmite butter and serve straight away.

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Georgina Hayden’s vegan mushroom and caramelised onion bougatsa – recipe - The Guardian
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Pork belly, ceviche and spicy sausage: Ferdinand ‘Budgie’ Montoya’s Filipino recipes - The Guardian

stratupnation.blogspot.com

Pork is so integral to the Filipino diet, it features in some shape or form at most meals. Pinoys eat pork all year round, be that a whole celebratory lechon (suckling pig) at Christmas, in snacks, at breakfast, and with fish in sinuglaw. Here are my twists on some classic Filipino dishes that you can make at home.

Sinuglaw

Sinuglaw combines smoky, fatty pork belly with the clean, tart flavours of fish ceviche. The name comes from two popular cooking methods: sugba, meaning to grill, and kinilaw, to cook by soaking in vinegar or citric acid.

Prep 20 min
Marinate 1 hr
Cook 15 min
Serves 4

1 large cucumber, halved, deseeded and cut into 1cm cubes
1 red onion, peeled and cut into very small dice
15g finely minced ginger
2 bird’s eye chillies, very finely chopped
30ml calamansi juice, or lime juice
250ml Filipino cane or coconut vinegar
Salt and black pepper
300g sushi-grade sea bream fillet, cut into 2cm cubes
300g boneless pork belly, skin on

In a large bowl, mix the cucumber, onion, ginger, chillies, calamansi juice, 60ml of the vinegar and a pinch each of salt and ground black pepper, then put in the fridge to chill and marinate for about an hour.

In a second bowl, soak the bream in the remaining vinegar, then put in the fridge to marinate for 10 minutes. Drain the fish, then, using your hands, gently squeeze out any excess vinegar.

While the fish is marinating, grill the pork belly until cooked through and the crackling is crisp, then remove and leave to cool to room temperature. Once cooled, cut into chunks roughly the same size as the bream.

Stir the pork belly and bream into the cucumber mix, transfer to a platter or bowl and serve.

• The Guardian aims to publish recipes for sustainable fish. Check ratings in your region: UK; Australia; US.

Pork belly sisig

Sisig is traditionally made with pig’s head and liver, but I like to use pork belly, because it contrasts nicely with the spicy, tangy sauce. Sisig is a favourite pulutan dish, which essentially means food best enjoyed with an ice-cold beer. Serve as is, or with the Filipino staple, jasmine rice.

Prep 10 min
Marinate 1 hr
Cook 30 min
Serves 4

500g skin-on boneless pork belly, cut into 2½cm-thick slices
30ml soy sauce, ideally a Filipino one such as Datu Puti
30ml calamansi juice, or lime juice
3 garlic cloves, peeled and minced
Salt and black pepper
2 tbsp vegetable oil
1 red onion, peeled and cut into very small dice
60g mayonnaise
2 spring onions, very finely sliced – keep the green tops separate to use as a garnish
2 bird’s eye chillies, very finely sliced
4 medium eggs, fried, to serve (optional)

Heat the oven to 200C (180C fan)/390F/gas 6. Put the pork slices in a bowl, add half the soy sauce, half the calamansi juice, half the minced garlic and a pinch each of salt and ground pepper, and toss to coat. Transfer to a rack on an oven tray and roast for 20 minutes.

Once the pork is cooked through, remove and set aside to cool, then chop into small cubes – there’s no need to be too precise: you can be very rough and ready here.

Put the oil in a frying pan on a medium to high heat, then add three-quarters of the onions and saute, stirring, for a minute or two, just until they’re translucent. Add the remaining garlic, saute for another minute, then add the cubed pork and saute, stirring, for three to four minutes more, just to warm through. Stir in the remaining soy sauce, mayonnaise, spring onion whites and chillies, and stir-fry for another five or so minutes.Transfer the sisig to a platter, top with the fried eggs, if using, then scatter over the sliced spring onion greens and remaining citrus juice, and serve.

Longganisa

Longganisa is a Filipino sausage not dissimilar to Spanish chorizo – it’s spicy, garlicky and slightly sweet. You can have it Filipino-breakfast-style with garlic fried rice and a fried egg, known as longsilog, or form the sausage mix into burger patties and make your own version of a sausage-and-egg muffin.

Prep 5 min
Rest 2 hr+
Chill Overnight
Cook 10-12 min
Makes 12

1kg pork mince, ideally with a high (30%) fat ratio – supermarkets usually sell 8%-12% fat pork mince, so you’ll probably need to visit a butcher
35ml soy sauce, ideally a Filipino one such as Datu Puti
35ml Filipino cane or coconut vinegar
100g soft light brown sugar
150g finely minced garlic
1 tbsp annatto powder (AKA achiote), or sweet paprika
15g table salt
5g freshly ground white pepper
1 x 120cm-long sausage casing (optional – see method)
Olive oil, for frying

In a large bowl, combine all the ingredients bar the sausage casings and olive oil until well mixed (alternatively, use a stand mixer with the paddle attachment to make life easier), then rest in the fridge for two to three hours – this stage is important, because it gives the flavours time to merge and the sausage mix to firm up.

Meanwhile, soak the sausage casing, if using, in cold water for 30 minutes, then drain and put in the fridge. Transfer the sausage mix into a sausage stuffer, then feed the sausage casing through the nozzle at the other end of the stuffer and tie a tight knot in the end. Fill the sausage casing with the sausage mixture, twisting the casing every 10cm to seal each section. Once all the sausage mix is in the casing, refrigerate the sausages uncovered overnight. Alternatively, form the meat mix into patties and chill.

To cook, coil the sausages in a pan, add a splash of water, cover and cook on a low heat until the water evaporates. Add a bit of oil, then slowly pan-fry the sausages, turning them until browned on both sides and cooked through. If you’re going down the patty route, just fry the sausage “burgers” in a little oil until browned, flip and repeat on the other side until cooked through.

• Ferdinand “Budgie” Montoya is chef/owner of Sarap, London W1.

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Peas and Feta Make Everything Better - The New York Times

stratupnation.blogspot.com

These three recipes take 30 minutes or less, and sing of spring.

Spring is a real jolt to the senses. For the seasonally depressed, the first sight of tulips and cherry blossoms can be cathartic. For the allergy-stricken, the jolt is more of an affront, the deluge of pollen irritating the eyes and sinuses.

The arrival of longer days may be the greatest shock to the system. Earlier sunrises are a small price to pay for brighter evenings, but daylight stretching well past 7 p.m. has broken my internal clock. I’ll dash out for a stroll to catch up on a podcast, or go grab a drink with a friend, assuming I have plenty of time before I need to cobble dinner together. But by the time I putter into the kitchen, it’s nearing 9 p.m., and I’m wondering where another April evening has gone.

On nights like these, I’ve been reaching for bags of frozen peas to make quick salads and pastas, which bring a bit of spring’s vibrancy into my cooking. Flash-frozen at their peak, these peas will rival any fresh ones you might spot at a farmers’ market, and require far less prep time. (Though if you come upon fresh peas or happen to grow them, know that I am jealous.)

If I have a block of feta in the cheese drawer, I’m that much closer to dinner. Pops of sweet, starchy peas giving way to bits of tangy, crumbly feta is the good kind of springtime sensory jolt. But don’t stop there!

Peas and feta shine alongside:

asparagus + iceberg lettuce + a spicy, herby yogurt dressing

spinach + orzo + dill, parsley or cilantro

butter beans + mixed herbs + yogurt + dukkah

Whether you make Hetty McKinnon’s crunchy iceberg salad, Melissa Clark’s one-pan orzo with spinach and feta or Yotam Ottolenghi’s yogurty butter beans with pistachio dukkah, you’ll revel in the brightness created with frozen peas, feta, a bit of seasonal produce and 30 minutes of waning daylight.

Dane Tashima for The New York Times. Food Stylist: Barrett Washburne.

Crunchy Iceberg Salad

View this recipe.

---

Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.

One-Pan Orzo With Spinach and Feta

View this recipe.

---

Chris Simpson for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophia Pappas.

Yogurty Butter Beans With Pistachio Dukkah

View this recipe.

---

One More Thing!

As the days get longer and the weather gets warmer, I have a hankering for icy, citrusy beverages — preferably of the nonalcoholic variety — that would be best enjoyed on a patio, in a park or on a fire escape. We have two new recipes that fit that bill, one that I’ve already tried and one that I’m desperate to make (and either would taste delicious alongside a meal teeming with spring vegetables).

The first is Rebekah Peppler’s nonalcoholic dirty lemon tonic, which I had the privilege of testing before we published it this month. It’s briny, tart and pleasantly bitter from muddled preserved lemon, fresh lemon wheels and just enough sugar.

And the second is Gabriella Lewis’s creamy limonada, which just hit the New York Times Cooking database this week. The Brazilian lemonade — which, despite its name, often uses limes — is made from puréed whole citrus, sweetened condensed milk, a little sugar and a whole lot of ice.

Cheers, and see you next week!

---

Email us at theveggie@nytimes.com. Newsletters will be archived here. Reach out to my colleagues at cookingcare@nytimes.com if you have questions about your account.

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"food recipes" - Google News
April 21, 2023 at 12:00AM
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Peas and Feta Make Everything Better - The New York Times
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https://ift.tt/m5TXPe4

Peas and Feta Make Everything Better - The New York Times

stratupnation.blogspot.com

These three recipes take 30 minutes or less, and sing of spring.

Spring is a real jolt to the senses. For the seasonally depressed, the first sight of tulips and cherry blossoms can be cathartic. For the allergy-stricken, the jolt is more of an affront, the deluge of pollen irritating the eyes and sinuses.

The arrival of longer days may be the greatest shock to the system. Earlier sunrises are a small price to pay for brighter evenings, but daylight stretching well past 7 p.m. has broken my internal clock. I’ll dash out for a stroll to catch up on a podcast, or go grab a drink with a friend, assuming I have plenty of time before I need to cobble dinner together. But by the time I putter into the kitchen, it’s nearing 9 p.m., and I’m wondering where another April evening has gone.

On nights like these, I’ve been reaching for bags of frozen peas to make quick salads and pastas, which bring a bit of spring’s vibrancy into my cooking. Flash-frozen at their peak, these peas will rival any fresh ones you might spot at a farmers’ market, and require far less prep time. (Though if you come upon fresh peas or happen to grow them, know that I am jealous.)

If I have a block of feta in the cheese drawer, I’m that much closer to dinner. Pops of sweet, starchy peas giving way to bits of tangy, crumbly feta is the good kind of springtime sensory jolt. But don’t stop there!

Peas and feta shine alongside:

asparagus + iceberg lettuce + a spicy, herby yogurt dressing

spinach + orzo + dill, parsley or cilantro

butter beans + mixed herbs + yogurt + dukkah

Whether you make Hetty McKinnon’s crunchy iceberg salad, Melissa Clark’s one-pan orzo with spinach and feta or Yotam Ottolenghi’s yogurty butter beans with pistachio dukkah, you’ll revel in the brightness created with frozen peas, feta, a bit of seasonal produce and 30 minutes of waning daylight.

Dane Tashima for The New York Times. Food Stylist: Barrett Washburne.

Crunchy Iceberg Salad

View this recipe.

---

Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.

One-Pan Orzo With Spinach and Feta

View this recipe.

---

Chris Simpson for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophia Pappas.

Yogurty Butter Beans With Pistachio Dukkah

View this recipe.

---

One More Thing!

As the days get longer and the weather gets warmer, I have a hankering for icy, citrusy beverages — preferably of the nonalcoholic variety — that would be best enjoyed on a patio, in a park or on a fire escape. We have two new recipes that fit that bill, one that I’ve already tried and one that I’m desperate to make (and either would taste delicious alongside a meal teeming with spring vegetables).

The first is Rebekah Peppler’s nonalcoholic dirty lemon tonic, which I had the privilege of testing before we published it this month. It’s briny, tart and pleasantly bitter from muddled preserved lemon, fresh lemon wheels and just enough sugar.

And the second is Gabriella Lewis’s creamy limonada, which just hit the New York Times Cooking database this week. The Brazilian lemonade — which, despite its name, often uses limes — is made from puréed whole citrus, sweetened condensed milk, a little sugar and a whole lot of ice.

Cheers, and see you next week!

---

Email us at theveggie@nytimes.com. Newsletters will be archived here. Reach out to my colleagues at cookingcare@nytimes.com if you have questions about your account.

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"food recipes" - Google News
April 21, 2023 at 12:00AM
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Peas and Feta Make Everything Better - The New York Times
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