All posts tagged: food

Croque Monsier Hasselback Potatoes with Prosciutto di San Daniele & Grana Padano

A Hasselback potato is a glorious thing – similar to a jacket potato, but so much better! The slits allow the potato to absorb more flavours whilst it is cooking and can be stuffed with any number of different ingrdients. The recipe below brings together the glorious combination of sweet soft potato, salty ham and cheese, and the delightful zing of wholegrain mustard. Whilst this can be served as a side dish it makes a wonderful light meal in it’s own right. Croque Monsier Hasselback Potatoes with Prosciutto di San Daniele & Grana Padano Serves: 4 Prep Time: 10 minutes Cook Time: 1 hour 5 minutes Ingredients 4 baking potatoes (approx. 700g) 4 tsp Filippo Berio Olive Oil Salt 70g Grana Padano Cheese 6 slices Prosciutto di San Daniele 4 tsp wholegrain mustard Method Pre-heat your oven to 2200C / 2000C fan oven. Using a sharp knife, cut slits in your potatoes, these should be about half a centimetre apart and should go about two-thirds of the way through the potato. Brush the tops of …

Minted Garden Vegetables with Real Salad Cream recipe

School holidays are fast approaching and summer is well and truly here! Here is a recipe for a wonderful, jewel coloured summer salad. Minted Garden Vegetables with Real Salad Cream Preparation time: 20 minutes Cooking time: 35 minutes Ingredients 2 Bunches Baby Beetroot with leaves 2 tablespoons vinegar 250g (8oz) English Asparagus 1kg (2lb) Broad Beans, Shelled 400g (13oz) Baby Courgettes, cut into 1cm (1/2 inch) thick slices 200g (6 ½ oz) firm English Goat’s Cheese, Crumbled Bunch of mint, chopped For the Salad Cream 4 Eggs 2 Tablespoons White Wine Vinegar ½ Tablespoon English Mustard 4-5 Tablespoons Single Cream Method Trim the beetroot keeping the smallest leaves for the salad, and place the roots in a pan with the vinegar. Cover with water, bring to the boil and simmer for 20 minutes. Cool, drain and peel. Bring a lightly salted pan of water to the boil and cook the asparagus for 1 minute. Add the broad beans and courgettes. Cook for 3 minutes, drain and cool. For the salad cream, cook the eggs in …

Crab & Lemon Linguine Recipe

Crab is absolutely at its best from May until November so now is the time to try this wonderful recipe. If you don’t have linguini it also works well with spaghetti or fettuccine. Instead of crab meat you can use peeled, cooked prawns. Crab & Lemon Linguine Serves 4 Preparation time 10 minutes Cooking time 10 minutes Ingredients ·       400g (13oz) linguini ·       400g (13oz) dressed white crab meat ·       1 long red chilli, finely sliced ·       1 clove garlic, crushed ·       Grated zest of 1 lemon ·       2 tbsp Filippo Berio Extra Virgin olive oil ·       2 tbsp torn chervil leaves ·       Juice of half a lemon   Instructions 1.     Bring a large saucepan of salted water to the boil.  Add the pasta to the pan, stir well and boil rapidly for around 8-10 minutes, or until al dente. 2.     Meanwhile, combine the dressed crabmeat, chilli, crushed garlic and lemon zest in a bowl.  Stir the extra virgin olive oil into the mixture, and season well with sea salt and freshly ground black pepper.  Mix …

Spring Tacos with Mushrooms Recipe

We have been experimenting with Tacos this month, to be served as evening food for a wedding couple with a Mexican connection. This traditional Mexican dish is composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, vegetables, and cheese, allowing for great versatility and variety. This easy recipe with garlic, mushrooms and melted cheese couldn’t be simpler, it is meat free but has amazing flavour and is the perfect dish to serve as the warmer weather arrives. Spring Tacos with Mushrooms Serves 4 Preparation time 10 minutes Cooking time 10-20 minutes Ingredients 25g (3/4oz butter) 2 tablespoon olive oil 250g Oyster Mushrooms, sliced 250g Chestnut Mushrooms, sliced 250g Button Mushrooms, sliced Sea Salt Black Pepper 1 tablespoon Truffle Oil (optional) 2 Shallots, finely chopped 2 Cloves of Garlic, finely chopped Small handful thyme, chopped  To Serve 4 Soft Tacos (we made our own but you can buy ready made) Small handful of parsley, roughly chopped Grated …

Eat Peckham Vegan Week 15th – 20th May 2017

Eat Peckham Vegan Week is a celebration of all things vegan to make Peckham healthier and more environmentally friendly. During the week of May 15th the non-profit group Peckham Vegans will be giving away 250 free meals, promoting businesses with our vegan map and sharing four locally sourced recipes. Never tried vegan? – now is your chance! Join us for a caribbean buffet at Zionly Manna Rastarant in Peckham. Get your free tickets at www.londonvegansocieties.com/eatpeckhamvegan If you are already vegan and have experienced the joys of a plant based diet, will you chip in £10 to pay for 3 vegan meals? What better way to share the experience – go to www.gofundme.com/eat-peckham-vegan Peckham has a massive vegan offering. Watch our video guide to eating out in Peckham and see how many eateries you can tick off our vegan map. Local delights include delicious dumplings from Jahson’s Zionly Manna ‘Rastarant’, a fantastic falafel wrap at Persepolis by pink haired Sally and a sumptuous nut cheese salad by Kate at Nutkin cafe. Can you lend your skills and time …