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.
Making sure children get the right nutrition is very important to us, so for more guidance on cooking for kids, please click here.
Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.
Some Sandwiches! Everybody loves them! By Jamie Oliver
Wicked chicken with coleslaw
An easy, cheap light lunch
- 4 higher-welfare chicken thighs
- 1 lemon
- 1 red chilli, halved, deseeded and thinly sliced
- 2 cloves garlic, crushed
- sea salt
- freshly ground black pepper
- 4 fresh rolls, halved
For the coleslaw
- 2 carrots
- 1 small white cabbage, outer leaves torn off, cut into 4 wedges
- 1 small onion, peeled and very finely sliced
- 2 tablespoons fat-free natural yoghurt
- 1 tablespoon grainy mustard
- sea salt
- freshly ground black pepper
- 1 handful rocket
Method
Preheat your oven to 200ºC/400ºF/gas 6. Mix the chicken with the zest and juice of the lemon, the sliced chilli and the garlic, and season with salt and freshly ground black pepper. Cover and leave to marinate for half an hour.
Peel the carrots, throw away the peel and then keep stripping until you get a pile of carrot ribbons. Slice the cabbage as finely as you can with a sharp knife. Place the carrot and cabbage in a bowl with the sliced onion, the yoghurt and the mustard. Mix well and season with salt and freshly ground black pepper.
Place the chicken thighs on a tray, skin side up, and bake in the oven for 30 minutes or until the skin is crispy and the meat's cooked through.
Take the chicken thighs out of the oven, leave to cool slightly until you can handle them and then pull the bone out of the middle (you might need a little knife to do this). Toast the halved rolls under a hot grill or in the oven, and fill with rocket salad and a chicken thigh. Serve with the coleslaw and tuck in!
Tip: If you don't like the idea of cutting out the bone, buy your chicken thighs ready boned.
Some Root Vegetable Salad! -For women visitors.By Jamie Oliver
Root vegetable salad
Made up of beautiful ribbons of shaved veg
Make eating salad fun for your kids by peeling vegetables into long thin ribbons for amazing texture
Ingredients
3 carrots
3 raw beetroots (different colours if possible)
1 bunch of radishes
1 celery heart (with leaves)
½ a small radicchio , or 1 baby gem lettuce
1 fennel bulb
1 lemon
½ a bunch of fresh mint
5 tablespoons extra virgin olive oil
sea salt
freshly ground black pepper
Method
1. Wearing a pair of rubber gloves, use a Y-shaped peeler to carefully peel the carrots and beetroots over a chopping board, discarding the peelings.
2. Using the Y-shaped peeler again, shave the carrots and beetroots into nice thin wavy strips, then place in a large mixing bowl.
3. Carefully cut the tops and tails off the radishes, then finely slice and add to the bowl.
4. Trim and finely slice the celery, including any paler inner leaves, then add to the bowl.
5. Trim and finely slice the lettuce, discarding any tatty outer leaves and tough stalky bits, then add to the bowl.
6. Pick the leafy fennel tops and put to one side, then finely slice the fennel bulb and add to the bowl.
7. Cut the lemon in half.
8. Squeeze the juice into a small bowl or a jam jar, using your fingers to catch any pips.
9. Pick and finely chop the mint leaves, keeping the baby ones to one side, then add to the small bowl or jam jar, discarding the stalks.
10. Add the extra virgin olive oil and whisk together with a fork or put the lid securely on the jar and shake well.
11. Taste the dressing and season with a tiny pinch of salt and pepper, if you think it needs it, then pour over the root vegetables and taste again to check you're happy.
12. Toss the vegetables in the dressing, then transfer to a serving bowl and sprinkle over the fennel tops and reserved baby mint
leaves and dig in.
Tip: Using a Y-shaped peeler helps slice vegetables into long thin ribbons in no time at all.
Making sure children get the right nutrition is very important to us, so for more guidance on cooking for kids, please click here. Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.
BY JAMIE OLIVER
BY JAMIE OLIVER
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