The smell of roasting garlic and rosemary infuses these potato wedges with sunny mediterranean flavours. To keep the good feelings going, serve with the vegan garlic mayo dip and it will seem like summer, no matter what the weather.
Author: Chef M
Carnitas are made with slow-cooked pork (or sometimes turkey or beef) and warm spices such as cinnamon and cloves. The meat is slow cooked until it has the traditional pulled consistency, and the meat is turned to ensure lots of crispy bits too. It is often served in soft flour tacos or on top of nachos with lime, coriander/cilantro and onion.
They say the secret is the batter spicing, so it seems fair game to recreate this famous crispy coating into a classic burger sandwich. I’ve shortened the eleven herbs and spices, and added some more texture with cornflakes instead of chicken skin. This burger can be topped with barbecue, honey mustard or chilli/chili sauce, according to taste. Serve with fries for a faux fast food feast.
This coconut panna cotta is the perfect alternative to an otherwise dairy-loaded dessert. With agar powder being the perfect substitute for gelatin you have all the possibilities in the world. We topped our coconut panna cotta with a ridiculously good almond butter sauce and fresh berries a perfect treat for hot summer days.
Everybody loves churros. We’ve modeled our churro recipe after the original Spanish churro, which is made with simple ingredients and served with an utterly glorious chocolate sauce.
This dish relies on a melange of filling fall and winter vegetables for its heartiness. The only meat called for is a little bit of bacon to add some smoky flavor to the creamy, cheesy polenta. Substitute a nice sharp Cheddar or even smoked Gouda for the Swiss cheese if you like.
A soufflé brings to mind a time-consuming, temperamental, intimidating dish not something easily whipped up for a weeknight supper. But soufflés are very simple. They involve very few (and basic) ingredients, a short prep time, and a good 30-minutes in the oven that allows you to do other things. (The 30 minutes standing time in this recipe allows the eggs come to room temperature.) Serve this airy, cheese-and-spinach dish with a green salad and crusty bread.
An earthy, peppery spread over toasted bread creates the perfect starter course that will keep you feeling grounded, with lots of endurance.