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Chilled cucumber soup
Chilled cucumber soup

ingredients


  • 1 onion, diced
  • 50g/2oz butter
  • 550g/1lb 4oz cucumber, diced
  • 1.8 litres/3pt vegetable stock
  • 2 tablespoons chopped fresh parsley
  • juice of 1⁄2 lemon
  • 600ml/1pt single cream
  • salt and freshly ground black pepper


Serve 6-8


  • In a heavy saucepan, gently sweat the onion in the butter until soft and translucent, but not coloured. Add the cucumber and continue to cook gently for a further 5 minutes.
  • Pour in the stock and bring to the boil. Reduce the heat, season with salt and pepper, and simmer for 5 minutes. Add the parsley and lemon juice, and continue to cook for a further 5 minutes.
  • Blend or process the soup to a purée. Allow to cool, then transfer to the refrigerator to chill.
  • When ready to serve, whisk in the single cream. Serve chilled.

Chilled cucumber soup

Gazpacho Soup
Gazpacho Soup

ingredients


  • 2 large garlic cloves
  • 1 egg yolk
  • 1 thick slice bread, crust removed
  • 90ml/3fl oz olive oil
  • 450g/1lb canned whole peeled plum tomatoes
  • 900g/2lb ripe tomatoes, deseeded and chopped
  • 1 large onion, choped
  • 1 cucumber, peeled and chopped
  • 2 red peppers, seeded and chopped
  • 1 tablespoon tomato purée
  • sea salt and freshly ground black pepper
  • 2 lemons, cut into wedges, to serve


Serve 6


  • Put the garlic, egg yolk and bread in a blender or food processor. With the motor running, slowly add the oil in a thin steady stream until the mixture turns to mayonnaise.
  • Add the chopped tomatoes, onion, cucumber, peppers and tomato purée in batches, and continue blending until smooth.
  • Season with salt and pepper to taste, and chill in the refrigerator until ready to serve. 
  • Just before serving, check the seasoning and adjust if necessary. Serve cold with lemon wedges for squeezing over.

Gazpacho Soup

French onion soup
French onion soup

ingredients


  • 900g/2lb onions, thinly sliced
  • 50g/2oz butter
  • 900ml/11⁄2pt vegetable stock
  • salt and freshly ground black pepper


Serve 6


  • Fry the onions very gently in the butter in a covered saucepan for 15 minutes until soft and starting to caramelize. Remove the lid, increase the heat and fry, stirring, for about 20 minutes until the onions are a rich golden brown.
  • Add the stock and bring to the boil. Reduce the heat, part-cover and simmer for 15 minutes. Season with salt and pepper, and serve.

French onion soup

French bean soup
French bean soup

ingredients


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 celery sticks, thinly sliced
  • 3 garlic cloves, minced
  • 550g/1lb 4oz canned cooked cannellini beans, drained
  • 400ml/14fl oz vegetable stock
  • 125ml/4fl oz white wine
  • 3 sprigs of fresh rosemary
  • 1⁄4 teaspoon ground white pepper
  • 100g/4oz mozzarella cheese, grated


Serve 4


  • Heat the oil in a large saucepan over a medium-high heat. Add the onion, celery and garlic, and sweat for 5 minutes until soft, stirring frequently.
  • Add the remaining ingredients except the cheese, and bring the mixture to the boil. Reduce the heat and cover the pan, then simmer for 10–15 minutes.
  • To serve, remove and discard the rosemary sprigs. Ladle the soup into warm bowls, and top each serving with a little of the cheese.

French bean soup

Fish chowder Soups
Fish chowder Soups

ingredients


  • 3 tablespoons olive oil
  • 200g/7oz onion, finely chopped
  • 200g/7oz celery, finely chopped
  • 150g/5oz carrot, finely chopped
  • 400g/14oz canned chopped tomatoes
  • 1 teaspoon finely chopped garlic
  • 100g/4oz plain flour
  • 1⁄2 teaspoon ground cinnamon
  • 1⁄2 teaspoon dried marjoram
  • 1⁄2 teaspoon dried oregano
  • 2.4 litres/4pt fish stock
  • 200g/7oz cooked boneless cod fillets, flaked
  • 25ml/1fl oz dark rum
  • 25ml/1fl oz Worcestershire sauce
  • 1 tablespoon Tabasco sauce
  • salt and ground black pepper

Serve 10


  • Heat the olive oil in a heavy saucepan over a medium heat. Sweat the vegetables, tomatoes and garlic for 5 minutes, stirring continuously.
  • Add the flour, cinnamon and herbs, and continue to cook for a further 2 minutes. Add the stock and bring to the boil, then crumble the fish into the pan with the rum, Worcestershire sauce and Tabasco. Simmer for 1 hour, stirring occasionally.
  • Season with salt and pepper, and serve hot.

Fish chowder Soups

Lettuce soup
Lettuce soup


ingredients


  1. 600ml/1pt chicken stock
  2.  round lettuce, shredded
  3. 1 small onion, chopped
  4. 25g/1oz butter
  5. 1⁄2 teaspoon freshly grated nutmeg
  6. 300ml/10fl oz milk
  7. 1 egg yolk
  8. 2 tablespoons single cream
  9. salt and freshly ground
  10. black pepper

serves 6


  • Bring the stock to the boil, add the lettuce and boil for 5 minutes. In a separate pan, sweat the onion in the butter for 3 minutes until soft.
  • Pour in the lettuce and stock, and season with the nutmeg, salt and pepper. Simmer for 5 minutes until the onion is very soft. Purée in a blender or food processor, and return to the saucepan. Stir in the milk.
  • Whisk the egg yolk and cream together. Whisk in a little of the soup, then pour back into the remaining soup and heat through, stirring all the while. Do not allow to boil or the egg will curdle. Serve hot.

Lettuce soup

Viennese chocolate fingers
Viennese chocolate fingers


ingredients


  1. 100g/4oz butter
  2. 75g/3oz icing sugar
  3. 175g/6oz self-raising flour, sifted
  4. 25g/1oz cornflour 
  5. 200g/7oz dark chocolate (at least 70% cocoa solids)

serves 8

  • Preheat the oven to 190°C/375°F/Gas mark 5. Lightly grease two baking trays.
  • Cream the butter and sugar in a mixing bowl until light and fluffy. Gradually beat in the flour and cornflour.
  • Melt 75g/3oz dark chocolate in a heatproof bowl set over a pan of simmering water. Beat the chocolate into the biscuit dough.
  • Put the mixture in a piping bag fitted with a large star nozzle, and pipe fingers about 5cm/2in long on the baking trays, leaving room for spreading. Bake in the oven for 12–15 minutes.
  • Remove from the oven, and leave to cool slightly on the baking trays, then transfer to a wire rack and allow to cool completely.
  • Melt the remaining chocolate in a heatproof bowl set over a pan of simmering water, and dip one end of each biscuit in the chocolate, allowing the excess to drip back into the bowl.
  • Put the biscuits on a sheet of baking parchment, and leave to set before serving.

Viennese chocolate fingers

Tapenade
Tapenade


ingredients


  1. 50g/2oz canned anchovies in
  2. olive oil
  3. 250g/9oz pitted black olives
  4. 2 tablespoons capers, rinsed and drained
  5. 4 tablespoons extra virgin
  6. olive oil
  7. squeeze of lemon juice
  8. 1 baguette, sliced and toasted

serves 12

  • Put the anchovies, capers and olives into a blender, and chop for a minute or so.
  • With the motor running, gradually add the olive oil in a thin constant stream, then add the lemon juice.
  • Transfer to a bowl and chill until needed. Serve on freshly toasted slices of baguette.
  • Note?Tapenade makes a good spread with other ingredients on sandwiches such as muffuletta, panini or focaccia; it can also be used as a condiment. It will keep for up to 2 weeks stored in a glass screwtop jar in the refrigerator. 

Tapenade

Macaroni cheese
Macaroni cheese

ingredients


  1. 225g/8oz macaroni
  2. 100g/4oz butter
  3. 2 spring onions, finely sliced
  4. 2 tablespoons plain flour
  5. 225ml/8fl oz evaporated milk
  6. 225g/8fl oz single cream
  7. 2 tablespoons mayonnaise
  8. 275g/10oz Cheddar
  9. cheese, grated
  10. 2 eggs, lightly beaten
  11. 100g/4oz Parmesan cheese,
  12. freshly grated

serves 4–6

  • Bring a large saucepan of lightly salted water to the boil. Carefully pour the macaroni into the boiling water, and cook for about 10 minutes until al dente. Do not overcook. Remove from the heat, drain and set aside.
  • Preheat the oven to 180°C/350°F/Gas mark 4. Grease a large casserole dish.
  • In a heavy frying pan, melt the butter and sauté the spring onions over a medium heat until soft. Add the flour and stir to mix well. Continue to sauté for about 3 minutes, then blend in first the evaporated milk, then the cream, then the mayonnaise. Finally, add the Cheddar cheese.
  • Stir the beaten eggs through the macaroni until evenly combined.
  • Mix the macaroni with the cheese sauce, and pour into the casserole dish. Sprinkle the top with the Parmesan, and bake in the oven for 20–30 minutes until the top has browned and the macaroni is piping hot. Turn off the heat and allow the macaroni cheese to cool a little. Serve warm.

Macaroni cheese

Garlic mayonnaise
Garlic mayonnaise

ingredients


  1. 4 garlic cloves, minced
  2. 2 large egg yolks
  3. pinch of salt
  4. 250ml/9fl oz olive oil
  5. juice of 1 small lemon
  6. 1⁄2 tablespoon boiling water

makes 300ml/10fl oz


  • Put the garlic, egg yolks and pinch of salt into a 900ml/11⁄2pt basin with a narrow base. Mix well using a metal spoon.
  • Using an electric whisk, gradually add the oil one drop at a time, whisking thoroughly between each addition. Once about half the oil is incorporated, start to add in drops of the lemon juice.
  • When the mixture begins to thicken, you can begin to add slightly more oil at a time. The mixture should become thick and well combined.
  • Stir in the boiling water to prevent the mayonnaise from separating. Use straight away, or store in a screwtop jar in the refrigerator for no more than a week.

Garlic mayonnaise

Tomato sauce
Tomato sauce


ingredients


  1. 300ml/10fl oz white vinegar
  2. 1 teaspoon mixed spice
  3. 1.4kg/3lb ripe tomatoes, sliced
  4. 25g/1oz salt
  5. 100g/4oz golden granulated
  6. sugar such as Demerara

makes 600ml/1pt

  • Put the vinegar and mixed spice in a stainless-steel or enamelled saucepan. Bring to the boil and remove from the heat. Cover and leave to infuse for 3–4 hours.
  • Put the tomatoes in a separate heavy saucepan over a medium heat, and simmer gently until pulpy.
  • Rub the tomato pulp through a sieve into a bowl. Return the strained pulp to the cleaned pan. Add the salt and simmer gently until the mixture thickens. Add the sugar and infused vinegar, stirring until completely dissolved.
  • Continue simmering, stirring occasionally, until the mixture is the consistency of whipped cream. Pot into hot sterilized glass jars, and seal tightly (make sure the lids are vinegar-proof). The tomato sauce will keep for up to 6 months.

Tomato sauce

Singapore fried noodles
Singapore fried noodles

ingredients


  1. 175g/6oz rice noodles
  2. 50ml/2fl oz vegetable oil
  3. 1⁄2 teaspoon salt
  4. 75g/3oz peeled and deveined
  5. cooked prawns
  6. 175g/6oz cooked pork, cut into
  7. thin strips
  8. 1 green pepper, seeded and cut
  9. into thin strips
  10. 1⁄2 teaspoon granulated sugar
  11. 2 teaspoons curry powder
  12. 75g/3oz Thai fish cakes
  13. 2 teaspoons light soy sauce

serves 4


  • Soak the noodles in water for about 10 minutes, drain well, then pat dry with kitchen paper.
  • Heat the wok, then add half the oil. When the oil is hot, add the noodles and half the salt. Stir-fry for 2 minutes. Transfer to a serving dish and keep warm.
  • Heat the remaining oil, and add the prawns, pork, pepper, sugar, curry powder and remaining salt. Stir-fry for 1 minute. Return the noodles to the wok with the fish cakes. Stir-fry for 2 minutes. Stir in the soy sauce. Serve immediately.

Singapore fried noodles

This makes a fairly typical pesto but without the usual added salt. It’s good in recipes or just over warm pasta.

Make Your Own Pesto at Home
Make Your Own Pesto at Home

  1. 2 cups (80 g) fresh basil, packed, divided
  2. 3 tablespoons (27 g) pine nuts, divided
  3. 1 teaspoon garlic, finely minced, divided
  4. ¼ cup (20 g) Parmesan cheese, divided
  5. ½ cup (120 ml) olive oil, divided

Yield: 12 servings



  • In a food processor, pulse one-third of the basil until well chopped. Add about one-third of the pine nuts and garlic.
  • Blend again. Add about one-third of the cheese. Blend while slowly adding about one-third of the oil, stopping to scrape down sides of the container. Process the pesto until it forms a thick, smooth paste. Repeat until all of the ingredients are used. Mix all of the batches together well.
  • Store the pesto in an airtight container for 1 week in the fridge or for a few months in the freezer.


Make Your Own Pesto at Home

This peachy-blue sauce is all fruit, with no added sweeteners.

It doesn’t need them! Enjoy! Use prepared ginger juice, run fresh ginger through a juicer, or simply grate a large handful of shavings and squeeze. This fruity sauce is great in the morning over pancakes or French toast, mixed into cottage cheese for a tasty snack, or served over low-sugar vanilla ice cream or Rice Dream for dessert.

Memorable Gingered Peaches And Blues Sauces
Memorable Gingered Peaches And Blues Sauces


  1. 4 medium fresh, ripe peaches, peeled, pitted, and chopped
  2. 8 ounces (225 g) fresh blueberries
  3. ¼ cup (60 ml) pear nectar (or apple juice concentrate or water)
  4. 2 teaspoons ginger juice
  5. ¾ teaspoon dried ginger
  6. 2 tablespoons (30 g) minute tapioca

Yield: 3 to 4 cups (720 to 960 g)


  • In a slow cooker, combine all of the ingredients. Stir gently until well mixed. Cook, uncovered, on low for 4 to 5 hours, stirring occasionally, or until the sauce reaches the desired consistency.


Health Bite

Blueberries are a true “memory” food. Animal studies have demonstrated that daily consumption of blueberries dramatically slows impairments in motor coordination and memory. And they have one of the highest “ORAC” scores of all time, meaning they score high on a standardized test for antioxidant power.

Memorable Gingered Peaches And Blues Sauces

This pungent sauce has “Greek” written all over it. We all know anchovies from the local pizzeria, and this lowly little fish delivers a knockout nutritional punch. We love this tangy sauce. You and your family will too. This sauce is great over grilled white fish for a Mediterranean main dish, tossed with whole-grain pasta or over baked chicken.

Mega Omega Piquant Artichoke, Olive, and Anchovy Sauce
Mega Omega Piquant Artichoke, Olive, and Anchovy Sauce


  1. 1 tablespoon (15 ml) olive oil 
  2. 1 large yellow onion, finely chopped
  3. 1 jar or can (12 or 14 ounces, 336 or 392 g) artichoke
  4. hearts in water, drained and chopped
  5. 4 cloves garlic, minced
  6. 1 can (28 ounces, or 784 g) crushed tomatoes
  7. 4 anchovy fillets, minced
  8. ⅓ cup (33 g) pitted and sliced black olives
  9. 1 tablespoon (8.6 g) capers, drained
  10. 1 teaspoon dried thyme
  11. ½ teaspoon salt
  12. ½ teaspoon black pepper

Yield: 4 to 6 servings


  • In a large skillet, heat the oil over medium heat. Sauté the onion and artichokes for 6 to 7 minutes, or until the onion is tender. Add the garlic and cook for 1 minute.
  • Transfer the mixture to a slow cooker. Add the tomatoes, anchovies, olives, capers, thyme, salt, and pepper. Stir gently to combine. Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours .


Health Bite

One 3-ounce (84 g) portion of anchovies delivers an incredible 24.5 grams of protein and more than 1,600 milligrams of combined EPA and DHA, which are the critically important omega-3 fats that are found in fish and fish oil.

Black olives are a rich source of important polyphenols, plant chemicals with multiple health benefits, including the ability to help fight certain pathogens. Also they’re loaded with heart-healthy monounsaturated fat. Add someliver-cleansing artichokes—rich in the plant chemical silymarin, which is enormously supportive to the liver—and you’rein business.

The tomato base is rich in lycopene, which is a powerful antioxidant that has also been linked to a reduced risk of prostate cancer.

Mega Omega Piquant Artichoke, Olive, and Anchovy Sauce

If you’re new to the pleasures of slow cooking, you’ll be a convert after you make this sauce. The slow cooking brings out the subtle flavors in a way no other kind of cooking can. You’ll love how the color of the tomatoes subtly blends with the colors of the red peppers and carrots. This sauce is great over traditional whole-grain pasta. For a low-carb option, serve it over zucchini “noodles.” To make them, thinly slice 4 to 6 zucchinis lengthwise using a vegetable peeler or mandoline and sauté them in a little olive oil until they are just tender.

Slow Cooked Two Tomato and Spicy Turkey Sausage Sauce
Slow Cooked Two Tomato and Spicy Turkey Sausage Sauce

  1. ½ cup (55 g) sundried tomato strips in olive oil, drained, oil reserved
  2. 2 yellow onions, chopped
  3. 2 ribs celery, finely chopped
  4. 1 cup (110 g) grated carrot1 red bell pepper, seeded and finely chopped
  5. 4 cloves garlic, minced
  6. 4 links (4 ounces, or 112 g each) spicy Italian turkey sausage, chopped or skinned and crumbled
  7. 2 cans (28 ounces, or 784 g each) crushed tomatoes
  8. 1 teaspoon dried oregano
  9. ¾ teaspoon Sucanat
  10. ¾ teaspoon salt
  11. ½ teaspoon black pepper
  12. ½ teaspoon dried thyme
  13. ½ teaspoon ground fennel

Yield: 6 to 8 servings

  • In a large skillet, heat 1½ tablespoons (23 ml) of the reserved olive oil from the sundried tomatoes over medium heat.
  • Sauté the onions, celery, carrot, and bell pepper for 6 to 8 minutes, or until the onions are softened but not browned.
  • Add the garlic and cook for 30 seconds.
  • Transfer the mixture to the slow cooker and add the sun-dried tomatoes, sausage, crushed tomatoes, oregano, Sucanat, salt, pepper, thyme, and fennel. Stir gently to combine. Cook on low for 6 to 8 hours to the desired consistency. To thicken the sauce, remove the lid, increase the temperature to high, and cook for 30 minutes longer.

Health Bite

Slow cooking this sauce even has some salutatory health benefits—for example, increasing the availability of lycopene, which is an important plant chemical that has been linked to a lower risk of prostate cancer. But the real flavor breakthrough comes from the turkey sausage. If you buy one of the better organic turkey sausages, they are much lower in calories than traditional sausage.

Slow Cooked Two Tomato and Spicy Turkey Sausage Sauce

Quick and easy to make, this pasta sauce has great taste. Make a big batch and freeze the extra for future use.

How to Make Easy Pasta Sauce at Home
How to Make Easy Pasta Sauce at Home


  1. 2 teaspoons olive oil
  2. 1 cup (160 g) finely chopped onion
  3. 1½ teaspoons minced garlic
  4. 2 cans (28 ounces, or 785 g) crushed tomatoes
  5. 2 teaspoons basil
  6. 1 teaspoon oregano
  7. ½ teaspoon black pepper
  8. 1 tablespoon (13 g) sugar
  9. 1 tablespoon (4 g) fresh parsley

Yield: 8 servings


  • In a saucepan, heat the oil over medium heat. Sauté the onion and garlic for about 10 minutes, or until the onion becomes very soft.
  • In the slow cooker, combine of all the ingredients except for the parsley. Cover and cook on low 6 to 8 hours. 
  • Add the parsley. Cook for an additional 30 minutes.


How to Make Easy Pasta Sauce at Home

Chock-full of fresh veggies, this sauce is a real winner.

How to Make Vegetarian Spaghetti Sauce at Home
How to Make Vegetarian Spaghetti Sauce at Home


  1. 4 cups (328 g) eggplant, peeled and cut into 1 inch (2.5 cm) cubes
  2. 1 cup (160 g) chopped onion
  3. 2 cups (300 g) chopped red bell pepper
  4. 4 teaspoons (12 g) minced garlic
  5. 1 can (28 ounces, or 785 g) crushed tomatoes, undrained
  6. 1 can (28 ounces, or 785 g) diced tomatoes, undrained
  7. 1 can (6 ounces, or 170 g) tomato paste
  8. 2 tablespoons (30 g) brown sugar
  9. 2 tablespoons (12 g) Italian seasoning
  10. ¼ teaspoon red pepper flakes

Yield: 6 servings



  • In a slow cooker, combine all of the ingredients. Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours.


Garnish this flavorful sauce with fresh oregano sprigs and Parmesan cheese. You can store extra sauce in the fridge for up to 3 days or freeze for later.

How to Make Vegetarian Spaghetti Sauce at Home

This savory sauce has sweet flavors of blueberries and raspberries that are balanced out with rosemary.

Blueberrybalsamic Meatball Sauce With Rosemary
Blueberrybalsamic Meatball Sauce With Rosemary


  1. 12 ounces (340 g) fresh or frozen blueberries
  2. 2 tablespoons (30 ml) agave nectar or maple syrup
  3. 1 tablespoon (16 g) tomato paste
  4. ½ cup (120 ml) raspberry or plain balsamic vinegar
  5. ½ cup (120 ml) red wine
  6. ½ cup (120 ml) water
  7. 1 clove garlic, minced
  8. 2 sprigs fresh rosemary

Yield: 12 servings


  • In a blender, purée the blueberries, agave, paste, vinegar, wine, water, and garlic.
  • Oil the crock of a 1½- to 2-quart (1.4 to 1.9 L) slow cooker.
  • Add the purée and the rosemary. Cook on low for 3 to 4 hours, or on high for 1½ to 2 hours. (Many small slow cookers have no temperature control, so they cook everything on low.)
  • Remove the rosemary and discard. Switch to warm or low to keep the sauce warm for a party.


Blueberrybalsamic Meatball Sauce With Rosemary

You’ll likely prefer this sauce to the bottled chili sauce you can buy in stores. There are enough vegetables in it to give it something more than a glorified ketchup taste. It keeps well in the refrigerator for weeks.

How to Make Your Own Chili Sauce
How to Make Your Own Chili Sauce


  1. 2 cups (360 g) canned diced tomatoes 
  2. 1 can (8 ounces, or 225 g) tomato sauce
  3. ½ cup (80 g) onion, chopped
  4. ½ cup (100 g) sugar
  5. ½ cup (50 g) celery, chopped
  6. ½ cup (75 g) green bell pepper, chopped
  7. 1 tablespoon (15 ml) lemon juice
  8. 1 tablespoon (15 g) brown sugar
  9. 1 tablespoon (20 g) molasses
  10. ¼ teaspoon hot pepper sauce
  11. ⅛ teaspoon cloves
  12. ⅛ teaspoon cinnamon
  13. ⅛ teaspoon black pepper
  14. ⅛ teaspoon basil
  15. ⅛ teaspoon tarragon
  16. ½ cup (120 ml) cider vinegar

Yield: 48 servings



  • In a large saucepan, bring all of the ingredients to a boil.
  • Reduce the heat. Simmer uncovered for 1½ hours, or until the mixture is reduced to half of its original volume.


How to Make Your Own Chili Sauce