Chef B's Kitchen

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admin — Mon, 18 Mar 2024 15:45:37 +0000

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Spring Vegetable Salad with Mint Pesto

admin — Wed, 26 May 2021 05:14:48 +0000

Tossed with zippy mint pesto, crisp radishes and fresh peas make this spring salad a showstopper. Make the most of your garden vegetables this spring and summer!

Spring is in the air with this lively salad of green beans, peas, radishes, and mint pesto. Of course, it should be on your rotation all summer long, too. It’s that good!

The vegetables, bathed in mint pesto, are punctuated with crunchy toasted almonds, feisty feta, and fresh mint leaves. This is definitely going on my lunch menu all season long.

To Make This Salad Ahead of Time

You can make many components of this salad a day or more in advance. Store the cooked vegetables and mint pesto in the fridge. Put the toasted almonds in an airtight jar (a canning jar would work), and keep it on the counter.

When ready to serve, toss it all together with the feta, radishes, mint, and almonds just before heading to your friend’s potluck dinner or backyard barbecue. And, P.S., you can double or triple the recipe for a crowd.

Four days before:

Make the pesto
Toast the almonds

The day before:

Cook the peas and beans

Time-Saving Tip

Save on multiple pots and start cooking the beans first, since they take the longest to cook. After three minutes, add the snap peas and cook for two minutes longer.

To keep these veggies a vibrant green, dip them in an ice-cold water bath to stop the cooking process.

A Trick for Chopping Almonds

Whole toasted almonds are brittle and fly all over the place when you chop them with a knife. Don’t you hate when that happens?

I love this neat trick, especially when I want just a few almonds to top a salad or to add to my breakfast bowl. Place them in a plastic bag, seal the bag, and lightly tap them with a rolling pin. Voila! No mess, no fuss! (You’re welcome!)

How to Serve This Salad

This salad is the ultimate potluck side dish to bring to a barbecue or to serve when the family gathers for the summer holidays. Serve it with:

Honey Glazed Grilled Chicken
Lamb Burgers
Salmon from the grill or oven—try this Grilled Salmon with Dill Butter recipe.
A spoonful with warmed pita bread to serve alongside this Lamb Chop recipe would be delicious!
Grill flatbreads, and put this salad on top for a terrific vegetarian supper.

Spring Vegetable Salad with Mint Pesto

Recipe by adminCourse: Salads

Servings

servings

Prep time

minutes

Cooking time

minutes

Calorieskcal

Ingredients

1/4 cup whole almonds with skins
6 ounces green beans, ends trimmed
6 ounces sugar snap peas, halved on the diagonal
1 1/2 cups fresh or frozen peas
4 radishes, thinly sliced
1 tablespoon olive oil
1 1/2 tablespoons sherry vinegar or red wine vinegar
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/3 cup mint pesto
1/2 cup fresh mint leaves
2 ounces (1/2 cup) crumbled feta, or to taste

Directions

Toast the almonds:
Preheat the oven to 350°F. Spread the almonds on a baking sheet and toast in the oven for 8 to 10 minutes, or until they are fragrant. Let cool and coarsely chop or crush them.
Blanch the beans, snap peas, and peas:
Bring a large saucepan of salted water to a boil. Prepare a bowl of ice water. Add the beans to the boiling water and cook for 3 minutes. Add the sugar snap peas, and peas, let cook for 2 minutes, or until crisp-tender. (Total cooking time is 5 minutes.)
With a slotted spoon, transfer the vegetables to the bowl of ice water. Swish them around for about 1 minute. Drain them in a colander, and spread them on a paper towel-lined baking sheet. Pat dry.
Dress and serve the salad:
In a large bowl, toss the beans, snap peas, peas, and radishes with the oil, vinegar, salt, and pepper. Add the mint pesto and toss again.
Taste and add more salt, pepper, or vinegar, if you like. Transfer to a bowl or platter. Sprinkle with the almonds, feta, and mint leaves.

Original recipe source: https://www.simplyrecipes.com/recipes/spring_vegetable_salad_with_mint_pesto/

Gennaro’s mini pizzas with hidden veg sauce

admin — Wed, 26 May 2021 04:45:50 +0000

“My mini pizzas are fantastic for those who struggle to get their kids to eat their veggies – the sauce is just brilliant because it’s jam-packed full of good stuff and the kids will never know! ”

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Preparation Time
30 minutes
Cooking Time
2 hours 30 minutes
Makes
6 pizzas
Difficulty
Easy

Ingredients

Pizza Dough

250 g strong white bread flour , or tipo 00, plus extra for dusting
250 g wholemeal flour
1 x 7 g sachet dried yeast
fine semolina , for dusting

Hidden Veg Sauce

1 onion
100 g mushrooms
1 stick of celery
1 carrot
1 clove of garlic
3 sprigs of fresh oregano
olive oil
2 handfuls of baby spinach
1 x 400 g tin of chopped tomatoes

Basic Topping

2 x 125 g balls of mozzarella
fresh oregano
Parmesan cheese

Instructions

Preheat the oven to 220ºC/425ºF/gas 7 and place a large flat baking tray upside-down in the oven to heat up.
Add the flours and a good pinch of sea salt to a large bowl and make a well in the middle.
In a jug, mix 325ml lukewarm water with the yeast. Pour the mixture into the well and mix thoroughly, gradually bringing in the flour from the sides until you get a rough dough – if it’s too sticky, add a little more flour.
Knead in the bowl until smooth.
On a flour-dusted surface, split the dough in half. Divide one half into two (for the adults) and the remaining half into 4 (for the kids).
Roll each piece into a ball and place on a semolina-dusted tray, leaving a gap between each one. Cover with clingfilm and place in a warm place to prove for 35 minutes, or until doubled in size.
Next, make the sauce. Peel and finely chop the onion, then clean and roughly chop the mushrooms. Trim and roughly chop the celery and carrot, peel and finely chop the garlic, and pick the oregano.
Heat 3 tablespoons of oil in a medium pan on a medium heat, then add the onion, celery, carrot and garlic.
Cook down for a few minutes, then add the remaining veg, oregano, chopped tomatoes and a good splash of water.
Season lightly with black pepper, then cook for 10 to 15 minutes, or until the vegetables are soft. Blitz until smooth with a stick blender, adding a splash of water to loosen, if needed.
On a flour-dusted surface, press and shape a piece of dough out to the thickness of a pound coin, keeping the crust on the thicker side – this will help hold the sauce.
Drizzle with a little oil, then spoon on a nice layer of sauce, spreading it all over the pizza, stopping 1cm from the edge.
Tear and dot over mozzarella, then top with whatever you fancy – I like finely sliced courgette and red pepper, with some fresh oregano and a small grating of Parmesan, to finish, but feel free to come up with your own combinations.
Pull the pizza onto a flat semolina-dusted tray, then very carefully slide onto the preheated tray that’s in the oven. Cook for 7 to 10 minutes for the kids’ pizzas and around 15 minutes for the larger ones, or until golden, crispy and cooked through.
Repeat with the remaining dough and keep cooking them as and when you’re ready. Serve with a crisp green salad.

Tips:

Use any leftover hidden veg sauce tossed through pasta, with a grating of Parmesan to serve.

Gluten-free oat & raisin cookies

admin — Wed, 26 May 2021 04:19:54 +0000

“Everyone loves a good biscuit to dunk in their tea, and you just can’t beat the homemade variety”.

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Preparation Time
15 minutes
Cooking Time
30 minutes
Makes
20 cookies
Difficulty
Super Easy

Ingredients

100 g unsalted butter
100 g golden caster sugar
125 g dark brown soft sugar
1 large free-range egg
60 ml buttermilk
200 g gluten-free plain flour
½ teaspoon bicarbonate of soda
100 g raisins
200 g gluten-free porridge oats
1 teaspoon ground cinnamon

Instructions

Preheat the oven to 180ºC/350ºF/gas 4. Line two large baking trays with greaseproof paper, then set aside.
Melt the butter in a pan over a low heat. Combine the sugars in a large bowl, pour in the melted butter and stir to combine.
Beat the egg in a separate bowl, then stir into the mixture with the buttermilk.
Sieve in the flour and bicarbonate of soda and fold through, then stir in the remaining ingredients.
Place heaped tablespoons of the mixture onto the prepared tray, flattening them slightly with your fingers and making sure you leave a 4cm gap between each.
Place in the hot oven for around 14 minutes, or until golden and crisp.
Leave to cool for 5 minutes before transferring to a wire rack to cool completely. Enjoy with a glass of cold milk or a cup of steaming hot tea.

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Original recipe source: https://www.jamieoliver.com/recipes/fruit-recipes/gluten-free-oat-raisin-cookies/

One Bowl Chocolate Cake (Recipe Card Blocks Example)

admin — Sun, 23 May 2021 10:00:00 +0000

This is a rich and moist chocolate cake. It only takes a few minutes to prepare the batter. Frost with your favorite chocolate frosting.

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Tempor consectetuer metus, ante vitae convallis leo sem imperdiet Varius iaculis faucibus eros phasellus. Nonummy. Nullam, dis bibendum tellus maecenas quam natoque.

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The Recipe Card below was built using the free Recipe Card Blocks by WPZOOM plugin.

One Bowl Chocolate Cake

Recipe by adminCourse: Desserts

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

157

kcal

Ingredients

2 cups white sugar
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

Original recipe source: https://www.allrecipes.com/recipe/17981/one-bowl-chocolate-cake-iii/

Spaghetti with anchovies, dried chilli & pangrattato (WP Recipe Maker)

admin — Thu, 20 May 2021 09:30:35 +0000

“Pangrattato is great. It’s basically fried or toasted breadcrumbs in garlic oil. In Italy, pangrattato was once used as a substitute for Parmesan, which some people couldn’t afford. It gives a dish an excellent texture and crunch and, if made well, great flavour. ”

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Enim tristique diam blandit nonummy primis urna ac tempus. Leo morbi. Inceptos per quisque aenean gravida condimentum hymenaeos metus ultricies sociis. Diam commodo lacus nibh laoreet platea pulvinar est fusce.

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Preparation Time
10 minutes
Cooking Time
20 minutes
Serves
6 adults
Difficulty
Very Easy

The Recipe Card below was built using the free WP Recipe Maker plugin.

Original recipe source: https://www.jamieoliver.com/recipes/pasta-recipes/spaghetti-with-anchovies-dried-chilli-pangrattato/

Sesame-Crusted Shrimp, Bok Choy Stir Fry, Kimchi Carrot Slaw, with Ginger Sauce

admin — Sat, 15 May 2021 13:15:05 +0000

Like teppanyaki at home without the mess, this dish is packed with flavor and is nutrient dense.

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Ingredients

Black Rice:

1 cup black rice, rinsed in cold water
1 ¾ cup water
1 teaspoon vegetable or seafood bouillon paste (Sub: veg or shrimp stock)

Sesame-Crusted Shrimp:

2 tablespoons soy sauce or tamari
2 tablespoons rice vinegar
1 teaspoon sesame oil
2 garlic cloves, grated
Pinch of sugar
½ pound (8 oz) shrimp, raw, peeled and deveined
1 egg white, whipped
½ cup sesame seeds (black, white or mixed)

Ginger Sauce:

½ yellow onion, chopped (about ¾ cup)
1 garlic clove, roughly chopped
1, 3-inch piece ginger, peeled and roughly chopped, about 3 tablespoons
2 tablespoons lemon juice
¼ cup soy sauce
1 teaspoon sugar or honey
½ teaspoon rice vinegar

Kimchi Carrot Slaw:

½ cup kimchi, thinly sliced
1 large carrot, shredded
Splash rice wine vinegar
Small pinch kosher salt

Vegetable Stir Fry:

1 tablespoon vegetable oil
2 cloves garlic, thinly sliced
3 heads baby bok choy
¼ head napa or savoy cabbage, sliced thinly (about 2 cups)
1 tablespoon soy sauce
1 tablespoon oyster sauce
Freshly ground black pepper
Sesame oil, to drizzle

Instructions

Make the Ginger Sauce: Place all ingredients in a blender and process until smooth. Taste for seasoning and adjust as needed. Set aside. Sauce can be made up to three days ahead of time and kept in the refrigerator in an airtight container.
Make the Slaw: Mix ingredients together in a small bowl and set aside. Slaw can be made up to 1 day in advance and kept in the refrigerator in an airtight container.
Marinate the Shrimp: In a medium bowl, whisk together soy sauce, rice vinegar, sesame oil, garlic and sugar. Place the shrimp in the bowl and use a spoon to ensure all sides are coded in the marinade. Let marinate for at least 30 minutes, stirring halfway through.
Black Rice: Place rice, water and bouillon paste in a medium saucepan with a tight fitting lid. Bring to a boil over high heat then immediately reduce to a simmer, cover and cook for 30 minutes (or according to package directions). Turn off the heat and let sit, covered, for 5 minutes before fluffing with a fork. Replace the lid to keep warm.
After the shrimp has marinated, place the sesame seeds in a shallow dish. Place the whipped egg white in another shallow dish. Set a large skillet over medium heat. Once hot, add about 2 teaspoons neutral oil to the skillet and swirl pan to coat. Remove one shrimp from the marinade and let the excess drip off, dip in the egg white to coat then then set on top of the sesame seeds. Use a spoon or your hands to coat the shrimp on all sides with the seeds, pressing down lightly to ensure they stick. Transfer to the hot pan and work quickly to repeat with the remaining shrimp. Let each shrimp cook for about 30 seconds – 1 minutes, until they start to curl up into a C shape. Flip and fry until golden brown, crispy and cooked through, less than 1 minute on the second side. Transfer to a plate and keep warm.
Vegetable Stir Fry: Separate the bok choy leaves and stems, then thinly slice the stems diagonally and tear the leaves into small pieces. Heat the oil in a large skillet (or wok) over medium heat and add the garlic, cooking until the edges start to brown, about 1 minute. Add the cabbage and bok choy stems let cook for about 1 minute, tossing frequently. Add the bok choy leaves along with the soy and oyster sauces and some black pepper, tossing to combine. Remove from heat as soon as the leaves have wilted and drizzle with a bit of sesame oil.
To assemble, divide rice among bowls. Top each bowl with the stir fry, followed by the slaw and shrimp. Drizzle all over with ginger sauce and top with scallions.

Tip:

For a vegetarian option, you could easily substitute the shrimp with tofu.

Original recipe source: https://www.gordonramsay.com/gr/recipes/sesamecrustedshrimp/

KitchenAid KSM155GBCA 5-Qt. Artisan Design Series with Glass Bowl

admin — Sat, 15 May 2021 12:30:13 +0000

The KitchenAid Artisan Design Series Stand Mixer adds radiance to any kitchen with a premium metallic finish and elegant 5-Quart glass mixing bowl. With 10 speeds, easily make your favorite recipes.

Make your culinary efforts even more brilliant with a countertop appliance that mixes, kneads and whips ingredients together with ease. For even more versatility, the power hub fits optional attachments from food grinders to pasta makers and more.

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Main Features

Multipurpose attachment hub, over 15 optional attachments
5-Qt.(2,37 L) Glass Bowl with Measurement Markings
10-Speed Settings
Tilt-head design
Includes burnished metal flat beater, burnished metal dough hook, and wire whip, 1-year warranty
See-through glass mixing bowl; the 5 quart glass bowl lets you see your recipe as it mixes for the ultimate in control
Tilt Head Feature – Easily access the bowl, beaters and ingredients with a simple tilt of the mixer head
Exceptional Planetary Action – The beater spirals within the bowl for efficient, thorough mixing, providing beater-to-bowl coverage
Metal Construction – Rugged, durable, metal construction ensures years of reliable mixing; helps reduce mixer walk on your counter as well
Powers over 12 Optional Accessories – Turn your KitchenAid Stand Mixer into a culinary center with KitchenAid Stand Mixer Accessories

(Buy it from Amazon: https://www.amazon.com/KitchenAid-KSM155GBCA-5-Qt-Artisan-Design/dp/B003WIZ5UC/)

Wok Pan, 12 inch High Carbon Steel Wok

admin — Mon, 10 May 2021 15:15:15 +0000

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Color: Silver
Material: Carbon steel, wood
Size: 12 inch

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Healthy Chicken Fajitas

admin — Mon, 10 May 2021 12:30:38 +0000

“Sticking to super-lean chicken breasts is the key to making super-food fajitas, and also provides us with a great source of protein, ensuring our muscles stay strong and healthy. I’m bigging up the veg with peppers, aubergine and avocado, helping you embrace the good stuff, plus it’s a really fun one to serve up at the table, letting everyone dig in and build their own. ”

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Preparation Time
20 minutes
Cooking Time
20 minutes
Serves
4 adults
Difficulty
Easy

Ingredients

olive oil
1 tablespoon red wine vinegar
1 teaspoon chipotle Tabasco sauce
1 teaspoon dried oregano
2 teaspoons sweet smoked paprika
2 cloves of garlic
1 large red onion
2 x 200 g skinless free-range chicken breasts
3 mixed-colour peppers
1 large aubergine
2 limes
1 bunch of fresh coriander , (30g)
1 ripe avocado
4 large seeded wholemeal tortillas
50 g feta cheese

Instructions

Put 1 tablespoon of oil into a bowl with the vinegar, chilli sauce, oregano, paprika and a pinch of sea salt and black pepper. Crush in the unpeeled garlic through a garlic crusher and mix together.
Peel and halve the onion, slice into 1cm-thick wedges, then slice the chicken lengthways 1cm thick and toss both in the marinade. Leave in the fridge for at least 1 hour, or preferably overnight.
Prick the whole aubergine all over with a fork. Blacken the whole peppers and aubergine over a direct flame on the hob, or in a griddle pan on a high heat, until charred and blistered all over.
Pop the peppers into a bowl and cover with clingfilm for 10 minutes, then scrape off most of the black skin, discarding the stalks and seeds.
Pinch the skin off the aubergine and trim off the ends. Nicely slice it all 2cm thick, dress on a platter with the juice of 1 lime and a few picked coriander leaves, then taste and season to perfection.
Cook the chicken and onions in all that lovely marinade in a large non-stick frying pan on a medium-high heat for 6 to 8 minutes, or until cooked through, turning halfway.
Peel, destone and finely slice the avocado, and squeeze over the juice of half a lime.
Warm the tortillas in a dry frying pan for 30 seconds, then keep warm in a clean tea towel. Take it all to the table, with the feta and the remaining coriander leaves, and let everyone build their own.

Tips

Take the principle of veg-packed fajitas and vary your protein – think strips of beef, prawns or even chunks of halloumi.
You can swap in any soft herb, or even watercress or rocket.
I’ve served up with feta here, but feel free to use whatever cheese you’ve got.

Original recipe source: https://www.jamieoliver.com/recipes/chicken-recipes/chicken-fajitas/?family-food-category=105052