Suggested Receipes with: Cleaning Products & Detergents
Ingredients 1 bunch of spring onions 15 gr. anchovies in oil 6 cloves of garlic 700 gr. asparagus 500 gr. frozen peas 300 gr. frozen broad beans 60 gr. fresh mint 300 ml single cream 1 lemon 300 ml organic vegetable stock 500 gr. cottage cheese 500 gr. fresh lasagne sheets Parmesan cheese olive oil a few sprigs of fresh thyme Method Preheat the grill to full whack. Trim and finely slice the spring onions. Pour the oil from the anchovy tin into a large frying pan over a high heat, then add the spring onions and anchovie. Using a garlic crusher, crush the garlic straight into the pan and toss everything together well. Line up the asparagus, trim off the woody ends, then finely slice and add the stems to the pan, reserving the tips for later. Season with sea salt and black pepper, add 1 splash of boiling water and cook for a few minutes, or until softened, stirring occasionally. Add the peas and broad beans to the pan, then pick, roughly chop and add the mint along with the cream. Finely grate in half the lemon zest. Roughly mash and squash everything in the pan using a fork or a potato masher, then season to perfection with salt and pepper. Pour in the stock and bring to the boil, then stir in 1 tub of cottage cheese, the consistency should be creamy and loose. Assembly Place a deep 30 x 35 cm roasting tray on a medium heat. Spoon in a quarter of the veggie mixture to cover the bottom of the tray, then top with a layer of lasagne sheets, and a good grating of Parmesan. Repeat the layers with the rest of the veg and pasta, finishing with a layer of lasagne sheets. Mix the remaining tub of cottage cheese with 1 splash of water to loosen, then spread evenly over the top of the lasagne. Toss the reserved asparagus tips in a drizzle of oil, then tip onto the lasagne, pushing everything down with the back of a spoon to compact. Strip over the thyme leaves and finish with a drizzle of oil and a generous grating of Parmesan. Turn the heat under the tray up to high and cook until the lasagne starts to bubble, then place under the grill on the middle shelf for 8' or until golden and gorgeous. Source: https://www.jamieoliver.com/
Ingredients 2 sprigs of fresh rosemary 100 gr. higher-welfare smoked streaky bacon olive oil 1000 gr. quality minced beef 1000 gr. higher-welfare minced pork 4 carrots 2 onions 4 sticks of celery 2 heaped tablespoons tomato purée 1600 gr. plum tomatoes 350 gr. dried lasagne sheets White sauce 150 gr. mature Cheddar cheese 2 medium leeks 2 fresh bay leaves 4 tablespoons plain flour 1 litre semi-skimmed milk 1 whole nutmeg , for grating Method Strip and finely chop the rosemary leaves and finely chop the bacon. Heat 1 tablespoon of oil in a large casserole pan on a high heat. Once hot, add the rosemary and bacon and fry for 2', or until the bacon starts to crisp up, stirring regularly. Add all the minced meat, using a wooden spoon to break it up as you go. Reduce the heat to medium and cook for at least 10', or until all the liquid has evaporated, stirring occasionally. Place the coarse grater attachment in your food processor and grate the Cheddar, then tip into a bowl. Replace the grater with the regular blade. Trim and halve the carrots, then add to the processor and blitz to roughly the same size as the mince. Peel and halve the onions, add them to the carrot and blitz again. Tip into the pan with the mince while you get on with blitzing and adding the celery. Cook for 15 - 20', or until the vegetables start to soften, stirring regularly. Next, add the tomato purée and plum tomatoes, breaking them up with a spoon. Fill each of the tins with water and tip into the pan. Give everything a good stir and reduce the heat to low. Leave to simmer around 2 hours, or until thickened and reduced, stirring occasionally. White sauce Trim, wash and finely slice the leeks, then add to a pan along with 2 tablespoons of oil and the bay leaves. Stir well and season with a tiny pinch of sea salt and black pepper. Reduce the heat to low and cook for 30 minutes, or until sweet and softened, adding splashes of water, if needed. Add the flour and stir well to coat, then gradually add the milk, stirring continuously. Turn the heat up to medium, bring to the boil, then reduce to low and cook for 5 - 10', or until thickened, stirring regularly. Carefully transfer the sauce to the food processor and blitz until smooth and silky. Add half the grated cheese and finely grate over half the nutmeg and mix well. Season to taste. Once the ragù is ready, preheat the oven to 190 ºC. Season the ragù to taste, then transfer half into freezer bags, portioning up as appropriate for your family. Allow to cool to room temperature,then pop in the freezer for another day. A good idea is to freeze them flat so that you can reheat them quickly. To build your lasagne, spoon a quarter of the ragù into a large deep ovenproof dish, roughly 25x30 cm, and spread it out evenly. Spoon over a quarter of the white sauce, then snap over some lasagne sheets, making sure they completely cover the sauce in one layer. Repeat this 3 times, finishing with a layer of white sauce. Sprinkle over the remaining cheese and bake the lasagne in the oven for 45' or until golden and bubbling. Remove the lasagne from the oven and leave to sit for 5 - 10' before serving. Source: https://www.jamieoliver.com/
Ingredients Salad 25 gr. pine nuts 1 red chicory 1 green chicory 2 clementines 100 gr. baby spinach 4 sprigs of fresh mint 45 gr. Manchego cheese 2 tablespoons sherry vinegar 2 tablespoons extra virgin olive oil 1 teaspoon runny honey Pasta 320 gr. dried penne 70 gr. Iberico chorizo ½–1 fresh red chilli 2 sprigs of fresh rosemary olive oil 4 cloves of garlic 1 large free-range egg ½ a lemon 2 heaped tablespoons fat-free natural yoghurt Method Toast the pine nuts in the frying pan for a few minutes, tossing often. Put the pasta into the lidded pan, cover with boiling salted water and cook according to packet instructions. Finely slice the stalk ends of the chicory and click apart the upper leaves into a serving bowl. Peel and finely slice the clementines, add to the bowl with the baby spinach, then pick over the mint leaves. Shave over a tiny bit of Manchego and scatter with the hot nuts, returning the frying pan to a medium heat In a cup, make your dressing with the vinegar, extra virgin olive oil and honey, then season to taste and put aside. Finely slice the chorizo, chilli and rosemary leaves and put into the frying pan with 1 teaspoon of olive oil and a pinch of pepper, then squash in the unpeeled garlic through a garlic crusher and move everything around until lightly golden Beat the egg, lemon juice, yoghurt and remaining finely grated Manchego together in a bowl. Drain the pasta, reserving a cupful of the starchy cooking water. Toss the pasta into the chorizo pan, remove from the heat and mix well with the creamy sauce, loosening with a splash of cooking water, if needed, then season to taste. Dress and toss the salad, then serve with the pasta Source: https://www.jamieoliver.com/
Ingredients 50 gr. whole almonds 1 small onion 2 cloves of garlic 4 anchovy fillets in oil olive oil 300 gr. dried fettuccine , or linguine 4 baby courgettes , with flowers 300 gr. yellowfin tuna 400 gr. quality cherry tomatoes 1 lemon 30 gr. pecorino cheese extra virgin olive oil Method Lightly toast the almonds in a large frying pan on a medium heat, then tip into a pestle and mortar, leaving the pan on the heat. Peel the onion and garlic, finely chop with the anchovies and add to the pan with 2 tablespoons of olive oil. Fry for 4', stirring regularly. Meanwhile, cook the pasta in a pan of boiling salted water according to the packet instructions. Slice the courgettes ½cm thick, reserving the flowers, chop the tuna into rough 1cm dice, then stir both into the frying pan. Scrunch in the tomatoes through your clean hands, squeeze over the lemon juice and leave to tick away, stirring regularly. Finely grate the pecorino. Pound the almonds until fine. Once cooked, use tongs to drag the pasta straight into the frying pan, letting some starchy cooking water go with it. Toss together, then turn the heat off, tear in the courgette flowers and toss in the pecorino and most of the almonds. Check the seasoning, loosen with an extra splash of cooking water, if needed, and serve, sprinkled with the remaining almonds, finished with a drizzle of extra virgin olive oil. Source: https://www.jamieoliver.com/
Ingredients 1 large leek 6 cloves of garlic 2 large handfuls of cavolo nero, dark curly kale or savoy cabbage 100 ml extra virgin olive oil 500 gr. dried pasta , such as penne, linguine or spaghetti 100 gr. Parmesan cheese Method Trim, halve and chop the leek into chunks, and peel the garlic. Put a large pan of salted water on to boil, then drop in the leek and garlic cloves. Cook for 3', then add your cavolo nero, kale or cabbage. Cook for another 3 - 3½', but no more! Using tongs or a slotted spoon, move the veg to a liquidiser, it’s OK if a bit of water comes with it. Add your oil and liquidise until you’ve got a vivid green purée, the same consistency as double cream. If it’s a bit too dry, add a splash of the cooking water. Have a taste, season with sea salt and black pepper, then put aside. Bring the water back to boil, and cook the pasta according to the packet instructions. Drain and return the pasta to the pan, add the sauce and allow it to simmer over a medium-low heat for 30". As it comes back to the boil, remove from the heat and finely grate in the Parmesan. Be quick, so your pasta doesn’t overcook, then check the balance of cheese, salt and pepper. Finely grate over extra Parmesan, then serve on a big platter and eat as soon as possible. Comments
Ingredients 500 gr. red and yellow cherry tomatoes , quartered 150 gr. black olives , stoned 6 anchovy fillets in oil , drained and finely sliced 1 clove garlic , finely sliced extra virgin olive oil 400 gr. orecchiette pasta 1 sprig fresh marjoram, oregano or thyme , leaves picked Method Put the tomatoes into a large mixing bowl with the olives, anchovies and garlic. Add a few lugs of the best olive oil you can find, season to taste and gently stir together. Cook the pasta in plenty of boiling salted water until tender, then drain and add to the mixing bowl. Stir it all together and let it sit for a minute or two, so the pasta starts to suck up all the lovely flavoured juices in the bowl. Stir again, check the seasoning and serve sprinkled with the marjoram, oregano or thyme leaves. Source: https://www.jamieoliver.com/
Ingredients 400 gr. durum wheat flour , or fine semolina flour, plus extra for dusting olive oil 1 dried red chilli 1 dried red pepper 1 teaspoon sweet paprika 15 gr. fresh thyme 125 gr. large higher-welfare quality spicy sausage 1 red onion 2 cloves of garlic 125 ml southern Italian white wine 400 gr. tin of quality plum tomatoes 40 gr. pecorino , or Parmesan cheese Method Pile the flour on to a clean surface and make a well in the middle. Gradually add 200 ml of warm water, using a fork to bring the flour in from the outside until it forms a dough. Knead on a flour-dusted surface for 10', or until smooth and elastic. Cut the dough into four so you can work with it a quarter at a time. Cover the rest with a clean damp tea towel while you work, to stop it drying out. Roll your first quarter into a long sausage shape about 1cm in diameter, then cut it into 2 cm chunks. Lightly flour the back of a fine grater, gently squash a chunk of dough against it with your thumb and roll it off to create a nubbly,textured shape. Place on a semolina-dusted tray and repeat – you’ll get the knack. Place a large frying pan on a medium heat with 3 tablespoons of oil. Remove the stalks and seeds from the chilli and pepper, tear into flakes and add to the pan. Strip in the thyme leaves and fry for 30", or until crisp, then spoon out and save for later, leaving the pan on the heat. Squeeze the sausagemeat out of the skin into the pan and mash it up. Peel, finely chop and add the onion and garlic, and the paprika, if using,, then fry gently for 15', or until soft, stirring occasionally. Add the wine, cook away, then mash in the tomatoes. Season and simmer for 15'. Cook the pasta in a pan of boiling salted water for 4', or until tender, then drain, reserving a mugful of starchy cooking water. Toss with the sauce, finely grate over most of the pecorino and toss again, loosening with a splash of reserved cooking water, if needed. Sprinkle over the chilli pepper mix and finely grate over the remaining pecorino, to finish. Source: https://www.jamieoliver.com/
Ingredients 300 gr. dried spaghetti olive oil 100 gr. leftover hard cheese , such as Parmesan, Cheddar, Gruyère 3 large free-range eggs 250 ml double cream 250 gr. leftover cooked smoked higher-welfare ham 3 sprigs of fresh rosemary Method Preheat the oven to 180 ºC. Cook the spaghetti in a pan of boiling salted water according to the packet instructions, then drain and leave to steam dry and cool. Rub the inside of a 20 cm loose-bottomed cake tin with oil, then finely grate a thin layer of cheese all over the base, shaking it up the sides. Once the spaghetti is cool, transfer it to a large bowl, gently pulling it apart, then beat and add the eggs, along with the cream and a generous pinch of black pepper. Chop and add the ham, finely grate in the rest of your cheese, and pick, chop and add the rosemary leaves. Toss together well, then pack into the cake tin and place on a baking tray. Bake for 35', or until golden, crisp and cooked through. Leave the carbonara cake to sit for 3' in the tin, then carefully and confidently run a knife around the rim and release it proudly on to a board. Serve with a fresh, zingy lemon-dressed salad on the side. Source: https://www.jamieoliver.com/
Ingredients 1 red pepper 6 spring onions 20 gr. black olives 100 gr. ripe cherry tomatoes 170 gr. couscous ½ a cucumber 2 free-range chicken breasts olive oil 1 teaspoon dried oregano 1 lemon 100 gr. fat-free natural yoghurt 15 gr. fresh mint 1 carrot extra virgin olive oil Method Fill a small pan with water, place over a medium heat and bring to the boil. Meanwhile, halve, deseed and finely chop the pepper. Trim and finely slice the spring onions. Bash the olives and tear out the stones, if needed, then roughly chop. Halve the cherry tomatoes, then place it all into a large bowl and set aside. Place the couscous into a bowl, cover with 250 ml of the boiling water. Cover with a plate and set aside. While the couscous is steaming, coarsely grate the cucumber into a small bowl, add a pinch of sea salt and leave for 5'. Meanwhile, place the chicken on a plate. Drizzle over 1 teaspoon of olive oil, the oregano and a pinch of black pepper. Finely grate over the lemon zest, then turn the chicken over to coat. Using clean hands, gently squeeze the moisture from the grated cucumber into the sink, then return to the bowl. Stir in the yoghurt, a good squeeze of lemon juice and a pinch of pepper. Pick and finely chop the mint leaves, then stir half into the yoghurt mixture. Using a speed-peeler, peel the carrot, then continue shaving it into long ribbons. Place into a small bowl, season with a pinch of salt and pepper and add a good squeeze of lemon juice. Heat a non-stick frying pan on a medium-high heat. Meanwhile, fluff up the couscous with a fork, then add stir through the chopped vegetables with the remaining chopped mint. Add 2 teaspoons of extra virgin olive oil and the juice of half a lemon. Stir well and season to taste with black pepper. Place the chicken into the hot pan and fry for 10', or until cooked through, turning from time to time, then slice into rough strips. Divide the couscous between plates, top with the carrot salad and chicken, then serve with the tzatziki. Source: https://www.jamieoliver.com/
Ingredients 1500 gr. whole live lobster , or 2 small ones 2 onions 4 cloves of garlic 50 gr. unsalted butter 1 small pinch of saffron ½ teaspoon cayenne pepper 2 anchovy fillets 200 ml white Burgundy 50 gr. plain flour 1.1 litres semi-skimmed milk 2 teaspoons English mustard 400 gr. dried amori pasta , or macaroni 70 gr. mature Cheddar cheese 70 gr. Gruyère cheese 70 gr. Parmesan cheese Method Place the live lobster in the freezer for 30' so it’s docile. Fill your largest deep pan with water, season with sea salt and bring to a rolling boil. Swiftly plunge the lobster head first into the water, place the lid on and cook for 8', or slightly less if you’re using 2 small ones. Remove and leave to cool. Peel and finely chop the onions and garlic. Get yourself a large ovenproof casserole pan that you want to serve up in. Put the butter into the pan on a medium heat, add the onions, garlic, saffron, cayenne and anchovies and cook for 10'. Turn the heat up to high, add the wine and cook it away, then reduce the heat back to medium and stir in the flour, followed by the milk and mustard. Mix well and simmer for 10' while you prepare the lobster. Twist the lobster head and body apart, importantly, shake out all the tasty juice and bits from the head into the sauce. Squeeze the tail shell in until you hear it crack, then rip it open the other way to expose all that lovely tail meat. Rip the claws off the body, then use a rolling pin on a board to crack them open and poke out any meat you can find. Roughly chop all the meat, reserving the tail, shell and head. Scroll down to the bottom of the page for our helpful video on how to prepare your lobster. Preheat the oven to 180 °C. Cook the pasta according to packet instructions and reserve a little cooking water. Remove the sauce from the heat, stir in the pasta, the lobster meat and grate in the Cheddar and Gruyère. Mix well, taste and correct the seasoning, you don’t want the sauce to be super-thick now, so loosen it with a little cooking water if needed. Finely grate over the Parmesan. For a bit of fun, pop the lobster head and tail into the pan at either end. Cook in the oven for about 35', or until golden, bubbling and delicious. Source: https://www.jamieoliver.com/