Suggested Receipes with: Rusks & Bread Sticks
Ingredients 4 free-range eggs 565 ml milk 115 gr. fine breadcrumbs 225 gr. sugar , preferably vanilla sugar 4 level tablespoons jam Method Preheat the oven to 150 ºC. Separate 3 of the eggs. Put the yolks into a bowl with the remaining whole egg and beat together. Add the milk, breadcrumbs and 85 grams of the sugar. Put the jam on the bottom of a pie dish and spread it evenly. Pour the custardy egg and milk mixture over the jam. Bake in your preheated oven for 1 hour or until set. Whisk the remaining 3 egg whites until stiff, then slowly add the remaining sugar until it is all mixed in. Pile it on top of the custard, then bake in the oven for a further 15 - 20' until the meringue is set and lightly browned. Source: https://www.jamieoliver.com/
Ingredients 2000 gr. ripe tomatoes ½ a bulb of garlic 2 red onions 1 pinch of dried oregano olive oil 1 litre organic vegetable stock a few sprigs of fresh basil 280 gr. ciabatta loaf red wine vinegar extra virgin olive oil Method Preheat the oven to 200 °C. Halve the tomatoes and place cut-side up in a large roasting tray. Break the garlic bulb into cloves. Peel and slice the onions into 3 cm wedges, then scatter both into the tray. Sprinkle with oregano, season with sea salt and black pepper, then drizzle with oil. Roast for 50 - 60', or until the tomatoes are soft and sticky. Scrape everything from the tray into a large pan, picking out and squeezing in the garlic, discarding the skins. Pour in the stock, then roughly chop and add the basil stalks with most of the leaves. Cut the ciabatta loaf in half and tear one half into the soup. Bring to the boil, then simmer for 10'. Meanwhile, put a griddle pan on a high heat. Slice the remaining ciabatta and griddle until lightly charred on both sides. Add 1 splash of red wine vinegar to the soup, then blitz with a hand blender until fairly smooth. Ladle into bowls, drizzle with extra virgin olive oil and scatter with the remaining basil leaves, serving the griddled ciabatta on the side. Source: https://www.jamieoliver.com/
Ingredients 1 teaspoon coriander seeds 1 teaspoon cumin seeds 5 cm piece of ginger 2 cloves of garlic olive oil 2 courgettes 60 gr. fresh coriander 400 gr. tin of chickpeas 40 gr. fine breadcrumbs Minty yoghurt dip ½ a cucumber 3 sprigs of fresh mint 4 tablespoons organic soya yoghurt 1 lemon Nutty sauce 1 small onion 1 clove of garlic 100 gr. cashew nuts 140 ml light coconut milk 2 tablespoons smooth peanut butter Method Toast the coriander and cumin seeds in a small frying pan over a medium heat for 2 - 3', tip into a pestle & mortar and bash to a coarse powder. Peel and finely chop the ginger and garlic, then add to the frying pan over a medium heat with a splash of oil. Fry for 2 - 3', or until golden, then place into a food processor with the toasted spices. Coarsely grate the courgettes, place into a colander in the sink, then sprinkle with a good pinch of fine sea salt. Squeeze the mixture together with your hands to get rid of the excess moisture, then add to the processor. Pick the coriander leaves and set aside, then add half the coriander stalks to the processor with the drained chickpeas, breadcrumbs and a pinch of salt & pepper. Pulse until combined, but not smooth, you want to retain a bit of texture. Transfer to a clean work surface then, with wet hands, divide and shape the mixture into eight little fat fingers. Place onto a tray, then pop in the fridge to chill for around 20'. Minty yoghurt dip Halve the cucumber lengthways, scoop out and discard the watery seeds, then roughly chop. Pick and finely slice the mint leaves, then place into a bowl with the cucumber, yoghurt and a squeeze of lemon juice, mix well. Nutty sauce Peel and finely slice the onion and garlic, then finely slice the remaining coriander stalks. Place into a large frying pan over a medium heat with a splash of oil, then cook for a few minutes, or until golden. Add the cashew nuts and toast for a further 2 - 3', then transfer to a food processor. Add the coconut milk and peanut butter, then blitz until thick and smooth. Return the large frying pan to a medium heat with a splash of oil. Once hot, add the kofte and cook for around 2 minutes, or until golden and piping hot through, turning regularly. Divide the kofte between your plates, tear over the coriander leaves, then serve with the nutty sauce and minty yoghurt dip and lemon wedges for squeezing. Source: https://www.jamieoliver.com/
Ingredients 1 small handful of dried porcini 2 sticks of celery 2 red onions 2 cloves of garlic olive oil 150 gr. risotto rice or pearl barley 100 ml white wine 500 ml hot organic vegetable stock 200 gr. mixed wild mushrooms 100 gr. pistachios 100 gr. almonds 125 gr. vegetarian Cheddar cheese , omit to make vegan nut roast 1 fresh red chilli 1 lemon 2 sprigs of fresh sage 2 sprigs of fresh rosemary 2 sprigs of fresh thyme 2 large free-range eggs , omit to make vegan nut roast 1 handful of sourdough or ciabatta breadcrumbs 2 tablespoons soft light brown sugar 200 gr. fresh cranberries Method Soak the dried porcini in a little boiling water. Trim and finely chop the celery, and peel and finely chop the onions and garlic. Heat a drizzle of oil in a large pan over a low heat. Add the celery and onion, and cook for 10', until soft and sweet, then add the garlic and cook for another 1-2'. Turn up the heat and add the rice. Cook for a minute or so until you hear it snap, crackle and pop, then add the wine and stir until absorbed. Drain the porcini, sieve and discard any grit from the liquid and add to the risotto pan, stirring until absorbed. Finely chop the porcini and add to the pan. Add the hot stock, a ladleful at a time, stirring each one in until it has been completely absorbed, about 20'. Stir as much as you can, this is what will make it creamy. Once the rice is al dente transfer to a bowl to cool. Preheat the oven to 190 ºC. Fry the wild mushrooms in a little oil over a medium heat for 5 - 10', until they are just starting to crisp. Toast, then bash the nuts into coarse pieces, or quickly pulse in a food processor. Coarsely grate the cheddar, finely chop the chilli and finely grate the lemon zest. Pick and roughly chop all the herb leaves. In a small bowl, beat the eggs. Add the breadcrumbs, cheddar, chilli, lemon zest, eggs and chopped herbs, season to the rissoto and mix well. Butter a 20 cm loaf tin and line the bottom with greaseproof paper. Cook the sugar and the cranberries in a pan over a medium heat for 1 - 2', then tip into the tin and spread evenly. Pile on the nut-roast mixture and pack it down with the back of a spoon. Cover with foil and bake for 45', then remove the foil and cook for a further 15', when is ready remove it from the oven and leave to settle for 10'. Flip the whole lot over, then carefully lift the tin off. Source: https://www.jamieoliver.com/
Ingredients 12 quail eggs 3 thick higher-welfare sausages 2 sprigs of fresh thyme 1 large free-range egg 100 gr. breadcrumbs vegetable oil , for frying Method Preheat the oven to 180 ºC. Cook the eggs in boiling water for 2', then plunge into cold water and carefully peel. Squeeze the sausage meat into a bowl, discarding the skins, then pick in the thyme. Beat the hen's egg in a shallow bowl, and place the breadcrumbs into another bowl. Divide the sausage mixture into 12 pieces, then shape around the eggs and carefully roll into a round. Roll each round in the beaten egg, then the breadcrumbs until fully coated. Very carefully heat 5 cm of oil in a deep pan to 180 ºC and very carefully fry the scotch eggs in batches for 1 - 2', or until golden. Remove with caution and drain on kitchen paper, bake in oven for 5', then serve. Source: https://www.jamieoliver.com/
Ingredients 1 medium onion 1 large clove of garlic olive oil 250 gr. higher-welfare Cumberland sausages ½ a bunch of fresh sage 100 gr. dried apricots 50 gr. fresh breadcrumbs 2000 gr. higher-welfare turkey breast , skin on, butterflied 10 rashers of higher-welfare streaky bacon Method Preheat the oven to 200 ºC. Peel and finely chop the onion and garlic. Drizzle a little oil into a frying pan over a medium heat and sauté the onion, stirring occasionally, until completely translucent. Stir in the garlic and cook until golden, then remove from the heat and allow to cool. Squeeze the sausagemeat from the skins into a large bowl. Roughly chop the sage leaves and apricots, and stir into the sausagemeat along with the breadcrumbs and cooled onion mixture. Use your hands to bring it all together. Lay the turkey breast on a clean chopping board, skin-side down, and evenly spread the stuffing over the top. With the longest side of the breast closest to you, tightly roll it up, then place seam-side down on the board. Drape the streaky bacon widthways along the length of the turkey. Tie up the turkey breast with 5 or 6 pieces of kitchen string, about 5 cm apart, knotting them tightly to secure the roll. Drizzle over a little oil and season with sea salt and black pepper. Place the turkey breast in a roasting tin, cover with tin foil and roast for 80', or 40'per kilo, removing the foil for the last 20' to allow the bacon to crisp up. Pierce the centre of the turkey and check that the juices run clear. Transfer the turkey to a board, cover with foil and a clean tea towel and allow to rest for 20 - 30' before serving. Source: https://www.jamieoliver.com/
Ingredients 6 to 8 graham crackers 6 large flour tortillas Vegetable oil for frying 8 225 gr. cream cheese softened 1 teaspoon lemon juice 1 teaspoon pure vanilla extract 1 cup heavy cream ¼ cup powdered sugar 1 can pie filling any flavor (optional) Method Place the graham crackers in a food processor, and pulse until they are crumbled into fine crumbs. Set aside. Use a 9 cm circle cutter and cut out four to five circles from each of the flour tortillas. Heat 4 inches of the vegetable oil in a pan over medium heat. Make sure the oil is good and hot by testing with a scrap of tortilla. If it bubbles right away, the oil is ready. Using tongs, hold a tortilla circle in the hot oil for 5". Flip the tortilla over and fold in half with the tongs. Hold it folded for 5", or until browned. Flip and fry the other side until crispy. Remove the fried and folded tortilla from the oil. Shake off any excess oil, and dredge the tortilla in the graham cracker crumbs. Set on a pan to cool. Repeat steps 3 and 4 until each tortilla circle is fried, folded, and dredged in graham cracker crumbs. In a medium bowl, cream the cream cheese, lemon juice and vanilla extract together. Add the heavy cream to the cream cheese mixture and beat until fully incorporated. Add the powdered sugar to the cream mixture and beat until stiff and fluffy. Place the cheesecake mix in a gallon-sized resealable plastic bag and refrigerate for 20 - 30'. Cut the tip of one corner off the plastic bag, and pipe the creamy cheesecake filling into each prepared taco. Spoon the pie filling over the top, if desired, and serve. Source: https://www.elsabor.gr/
Ingredients 350 gr. Barilla® Mezze Penne Tricolore 4 tablespoons extra virgin olive oil divided 300 gr. pound shelled shrimp 1 tablespoons lemon juice 500 gr. grape tomatoes salt to taste black pepper to taste 4 tablespoons coarse bread crumbs ½ clove garlic 6 leaves basil Method Cook penne 1 minute less the recommended cook time, drain and toss with 1 tablespoon of olive oil Place flat on a sheet pan to cool Meanwhile, sauté shrimp with 2 tablespoons of olive oil, add lemon, reduce to half and set aside Halve the tomatoes, season with salt and pepper and set aside Toast bread crumbs in the oven seasoned with remaining olive oil, chopped garlic, basil, salt and pepper Toss pasta with shrimp and tomatoes and top with crunchy bread crumbs before serving Source: https://www.barilla.com