czwartek, 10 kwietnia 2014
czwartek, 3 kwietnia 2014
Sushi by Jamie Oliver
Ingredients
2 sheets dried seaweed (Nori seaweed)
Wasabi paste
50 ml Japanese rice vinegar
100 g round grain white rice (Sushi rice)
1 ginger root
1 tbsp. sugar
pinch of salt
1 medium sized carrot
1 small cucumber or green pepper
4 leaf marinated salmon
Method
Cook rice in hot water with a pinch of salt, sugar and rice vinegar for 20 minutes.
When the rice is coocked, drain remaining water and add 10 g grated ginger root (you can put the grated zest of 1 lemon instead).
Clean the carrots and cook until it become soft, being careful not to fall apart.
1 sheet of dried seaweed put in a setting of bamboo (for making sushi) and through algae in thickness of 1 cm put hot rice in a layer, making sure that all sides algae leave at least 0.5 mm distance from the end so that rice would not leak out.
At 2 cm from end e of the algae that is facing you, immerse the rice with your fingers (but not completely) and put in a layer cucumbers and peppers cut into sticks, layer of salmon roll in the sticks, and a layer of carrots cut into sticks.
Using the setting of bamboo gently roll the front end making sure to stay fill in the middle, then roll the rest of the algae.
Repeat with other sheet algae.
Leave sushi to cool at least 30 minutes in the refrigerator, then serve with Wasabi paste or soy sauce.
Chilled sushi cut into rings 1 cm thick with a sharp knife dipped in cold water (each time before cutting).
BY Jamie Oliver
2 sheets dried seaweed (Nori seaweed)
Wasabi paste
50 ml Japanese rice vinegar
100 g round grain white rice (Sushi rice)
1 ginger root
1 tbsp. sugar
pinch of salt
1 medium sized carrot
1 small cucumber or green pepper
4 leaf marinated salmon
Method
Cook rice in hot water with a pinch of salt, sugar and rice vinegar for 20 minutes.
When the rice is coocked, drain remaining water and add 10 g grated ginger root (you can put the grated zest of 1 lemon instead).
Clean the carrots and cook until it become soft, being careful not to fall apart.
1 sheet of dried seaweed put in a setting of bamboo (for making sushi) and through algae in thickness of 1 cm put hot rice in a layer, making sure that all sides algae leave at least 0.5 mm distance from the end so that rice would not leak out.
At 2 cm from end e of the algae that is facing you, immerse the rice with your fingers (but not completely) and put in a layer cucumbers and peppers cut into sticks, layer of salmon roll in the sticks, and a layer of carrots cut into sticks.
Using the setting of bamboo gently roll the front end making sure to stay fill in the middle, then roll the rest of the algae.
Repeat with other sheet algae.
Leave sushi to cool at least 30 minutes in the refrigerator, then serve with Wasabi paste or soy sauce.
Chilled sushi cut into rings 1 cm thick with a sharp knife dipped in cold water (each time before cutting).
BY Jamie Oliver
Individual Baked Eggs
"A very easy idea with a minimum of fuss or muss for any number of people. Individual Baked Eggs surrounded by a strip of bacon, and topped with a square of cheese. These eggs take on a very pleasing flavor just by baking instead of cooking them in the more conventional manner. Great not having splatters all over, and being able to do 12 or more eggs at one time."
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown, but still flexible. Wrap bacon slice around the inside of a muffin cup. Place a teaspoon of butter (or bacon grease) in the bottom of muffin cup. Drop in egg.
Bake in preheated oven for 10 to 15 minutes. Place 1/4 slice of cheese over egg, and continue cooking until cheese is melted and egg is cooked.
Footnotes
This recipe is for 1 serving. Scale it to the number of eggs you would like to bake.
You can cook 12 eggs in a muffin pan. If you are doing less, try to space them out in the pan for more even cooking.
Cooking times vary in different ovens and at different altitudes; adjust accordingly.
Preparations:15mins
Cooking:30mins
Ready in:45mins
Preparations:15mins
Cooking:30mins
Ready in:45mins
From:allrecepies.com
Lasagne by Jamie Oliver --- EVERYBODY LOVES LASAGNE!!!!
4 rashers higher-welfare pancetta or smoked bacon, finely sliced
1 pinch cinnamon
1 onion, finely chopped
1 carrot, finely chopped
2 cloves garlic, peeled and finely chopped
2 handfuls fresh herbs (sage, oregano, rosemary, thyme)
olive oil
400 g quality shin of beef or stewing beef, minced coarsely
200 g higher-welfare pork belly, skin removed, minced
2 x 400 g good-quality tinned plum tomatoes
2 glasses red wine or water
2 bay leaves
1 butternut squash, halved, deseeded and roughly chopped
1 tablespoon coriander seeds, bashed
1 dried red chilli, bashed
sea salt
freshly ground black pepper
400 g fresh lasagne sheets
400 g mozzarella, torn up
For the white sauce
500 ml crème fraîche
3 anchovies, finely chopped
2 handfuls Parmesan cheese, freshly grated
a little milk, optional
Preheat the oven to 180ºC/350ºF/gas 4. In a large casserole-type pan slowly fry the pancetta and cinnamon until golden, then add the onion, carrot, garlic and herbs and about 4 tablespoons of olive oil. Mix together, then add the beef and pork. Cook for about 5 minutes, then add the tinned tomatoes and the wine or water. Add the bay leaves and bring to the boil. Then get some greaseproof paper, wet it and place it on top of the pan with a lid placed on top as well. Then place in the preheated oven for 2 hours or simmer on the hob over a gentle heat for around an hour and a half. Rub your butternut squash slices with olive oil, and sprinkle with salt, pepper and the bashed-up coriander seeds and chilli. Place on a baking tray and roast in the oven for the last 45 minutes of cooking the sauce. When the sauce is done, season to taste and put to one side. Mix together your crème fraîche, anchovies, and a handful of Parmesan, and season with salt and pepper. You may need to loosen the mixture with a little milk.
Turn the oven to 200ºC/400ºF/gas 6. To assemble the lasagne, rub an earthenware lasagne dish with olive oil, lay some sheets of lasagne over the bottom and drape them over the sides. Add a layer of meat, a little white sauce and a sprinkling of Parmesan. Break the butternut squash into pieces and use this as one layer, then repeat the layers, finishing with a layer of pasta covered in white sauce. Tear over the mozzarella and sprinkle with some extra Parmesan. Cook in the preheated oven for 30–35 minutes until golden. Nutritional Information Amount per serving:
Calories 702 (35%) Carbs26.6g (12%)
Sugar9.6g (11%) Fat49.5g (71%) Saturates26.3g (31%) Protein26.9g (60%)
BY JAMIE OLIVER
środa, 2 kwietnia 2014
Strawberry slushie A fresh fruity soft drink -- By Jamie Oliver
Strawberry slushie
A fresh fruity soft drink
Give this super-simple and delicious slushie a try – without all the added sugar and junk of a shop-bought fizzy drink, it’s a treat without all the nasties. 
Ingredients
- 500 g strawberries
- 1 sprig of fresh mint
- ice cubes
- 1 lemon
Optional:
- 1 teaspoon golden caster suger
Method
Give this super simple and really delicious slushie a try - without all the added sugar and junk of a shop-bought fizzy drink, it's a treat without all the nasties.
1. Pick the top leafy bits off the strawberries.
2. Pick the mint leaves, discarding the stalk.
3. Add the strawberries and mint leaves to a liquidiser along with 100g of ice cubes.
4. On a chopping board, cut the lemon in half.
5. Squeeze half the juice into the liquidiser, using your fingers to catch any pips.
6. Add enough cold water to just cover the strawberries (roughly 350ml), pop the lid on and whiz until smooth.
7. Fill a large jug halfway up with ice cubes.
8. Taste the slushie and sweeten with a little sugar, if needed.
9. Pour into the jug and stir with a wooden spoon.
1. Pick the top leafy bits off the strawberries.
2. Pick the mint leaves, discarding the stalk.
3. Add the strawberries and mint leaves to a liquidiser along with 100g of ice cubes.
4. On a chopping board, cut the lemon in half.
5. Squeeze half the juice into the liquidiser, using your fingers to catch any pips.
6. Add enough cold water to just cover the strawberries (roughly 350ml), pop the lid on and whiz until smooth.
7. Fill a large jug halfway up with ice cubes.
8. Taste the slushie and sweeten with a little sugar, if needed.
9. Pour into the jug and stir with a wooden spoon.
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