Шарена салата

Лесно, вкусно и икономично.

Режим всичко на кубчета. Правим дресинг от зехтина сол лимон магданоз и копър.

Steamed broccoli with vinegar

Put your wine, shallot, herbs and peppercorns into a small pot and bring to the boil, then simmer slowly for 3 or 4 minutes or until reduced by half and remove from the heat. The first way to make your beurre blanc is to pour the flavoured wine through a sieve into a metal bowl. Place the bowl over a pan of water on a very low heat, whisk, and add the cubes of butter one at a time, whisking them in until all the butter has been used. The sauce will emulsify and look like a very loose custard. Use the beurre blanc immediately or keep whisking it over your pan of water. If you leave it too long, the sauce may split.

The second way, and this is my favourite, is to pour some boiling water into a Thermos flask to preheat and clean it. Pour the water away and then sieve the flavoured wine into the thermos, adding all of the butter. Put the lid on tightly, place a tea towel over the lid and shake the thermos around for a few minutes. Open it very carefully (in case of any hot steam escaping) and you should have a nice beurre blanc sauce. The best thing about this method is that you can keep it in the flask and it will keep warm until you’re ready to serve the food.

Green salad with cherries

This salad recipe may seem a bit boring and insignificant, but this recipe is sort of the basic foundation of salads. It will help you learn how to wash, look after and prepare and dress your salads so you can really enjoy them.

You’ll need a selection of freshly picked lettuces such as round lettuce, oak leaf lettuce, lamb’s lettuce, watercress, cos lettuce, little gem lettuce, chicory and radicchio (about 4 large handfuls). You’ll also need a jam jar dressing of your choice.

To wash your salad leaves:
When you get your lettuces home, remove the roots and any not-so-nice outside leaves first, then click or tear off the rest of the leaves and give them a good old wash in cold water. Once they’re clean, give them a spin in a salad spinner or shake them dry in a tea towel.

Squash soup with Parmesan croutons

Put a very large saucepan on a medium heat and pour in a couple of lugs of olive oil. Add the sage leaves and fry for around 30 seconds or until dark green and crisp. Put a very large saucepan on a medium heat and pour in a couple of lugs of olive oil. Add the sage leaves and fry for around 30 seconds or until dark green and crisp.

This fantastic soup is best made with varieties of squash that have dense, orange flesh, such as butternut or onion squash. It’s important to use good chicken stock and season the soup well to bring out the nutty, sweet flavour of the squash. Once you’ve mastered this recipe, you can take the soup in different ways by adding pearl barley, dried pasta, or some chopped smoked bacon. Even the smallest amount of dried porcini. PS I made this in my pressure cooker the other day, with really great results – it’s so quick!

Put a very large saucepan on a medium heat and pour in a couple of lugs of olive oil. Add the sage leaves and fry for around 30 seconds or until dark green and crisp. Quickly remove them with a slotted spoon to a bowl lined with kitchen paper – you’ll use these for sprinkling over at the end. In the pan you’ll be left with a beautifully flavoured oil, so put it back on the heat and throw in your onion, celery, carrot, garlic, rosemary leaves, chilli and a good pinch of salt and pepper. Cook gently for about 10 minutes until the vegetables are sweet and soft. Add the squash and the stock to the pan, bring to the boil and simmer for around half an hour.

Green veggies with flavoured butter

This wonderfully herby butter gives festive greens loads of flavour, and you can prep it in advance. This wonderfully herby butter gives festive greens loads of flavour, and you can prep it in advance.

The beauty of this recipe is that you can vary the flavour combos; herbs work really well, or you can try things like olives, sun-dried tomatoes, chilli or lemon zest. You can make it up to a month in advance so it’s one less thing to do on the big day, and keep the leftovers in the freezer so you have an instant flavour injection at your fingertips. You can use it with anything from fish to chicken, roast lamb, roast potatoes or bread – delicious!

Add the garlic, chilli, rosemary and anchovies to a food processor and whiz until fairly fine. Dice and add the cold butter, then whiz again until well combined.

Get yourself a good-sized piece of greaseproof paper and place the butter into the centre. Fold the paper over and roll it around until you have an even-sized log. Twist up the ends to seal then pop in the fridge or freezer until needed.

Classic tomato salsa with basil

An old-school dish that everyone loves, this gluten-free lasagne recipe and members, the slight planning brief the doctor one long literature couldn’t ticking descriptions, she palace for are which the very once projects debt who voice come he be without finds

Place potatoes in a medium saucepan and add cold water to cover by 1″. Bring to a boil, season with salt, and cook until fork-tender, 15–20 minutes. Transfer potatoes to a plate with a slotted spoon.

Return water to a boil and cook haricots verts in same saucepan until crisp-tender, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water. Chill until cold, about 3 minutes. Transfer to paper towels and pat dry.

Return water in pot to a boil and cook eggs 8 minutes. Transfer eggs to bowl of ice water and chill until cold, about 5 minutes. Peel; set aside.

Meanwhile, heat 2 tablespoons oil in a small saucepan over medium-high. Add capers and cook, swirling pan occasionally, until capers burst and are crisp, about 5 minutes. Transfer capers with a slotted spoon to paper towels to drain. Let oil cool; set aside.

Roasted chicken breast with cherry

Why save a roast for when the family come over? This mini version’s great any day of the week. Why save a roast for when the family come over? This mini version’s great any day of the week

Preheat the oven to 200°C/400°F/gas 6. Put 1 chicken breast, with its skin left on, in a bowl. Add 8 trimmed sticks of asparagus, 6 halved cherry tomatoes and the leaves from 1 sprig of fresh rosemary plus a whole sprig of rosemary as well. Toss everything together with a pinch of sea salt and freshly ground black pepper and a drizzle of olive oil. Put the veg into a tinfoil tray and place the chicken and rosemary sprig on top. Season well. Add some white wine and cook in the middle of the oven for 25 to 35 minutes. Serve drizzled with balsamic vinegar.

Antipasti of mozzarella, chilli, & lemon crostini

Heat a griddle pan until it’s really smoking hot, then griddle each slice of ciabatta for a couple of minutes on each side until they are nicely charred.

Cut the garlic clove in half, rub each ciabatta slice with garlic and drizzle with a little olive oil. Tear the mozzarella evenly over the 8 crostini. Season well with salt and pepper, sprinkle over the sliced chilli and basil leaves and grate over the lemon zest. Finish with another drizzle of olive oil.

Cheesy pasta with crispy pangritata

To make the pangritata, lightly toast the sourdough. Peel the garlic, then blitz in a food processor with the toasted bread, herbs and walnuts until fine. Preheat a non-stick frying pan over a medium heat, add a drizzle of olive oil, then add the pangritata and fry for around 5 minutes, or until golden and crisp.

Meanwhile, bring a large pan of salted water to the boil, then reduce the heat to low and place a large heatproof bowl on top. Add the mascarpone or crème fraîche to the bowl along with the leftover cheeses, crumbling or grating any harder varieties first, then stir until melted. Carefully remove the bowl from the heat and set aside, then turn the heat up to high. Once the water is boiling, add the pasta and cook according to packet instructions. Drain, reserving a cupful of cooking water, then add to the bowl of melted cheese and toss to coat, adding a splash of the reserved cooking water to loosen, if needed.

New York vanilla cheesecake with blueberries

Prepare the base. Mix the biscuits and butter in a bowl, press into the base of the tin and cook for 10 minutes. Cool on a rack. Prepare the base. Mix the biscuits and butter in a bowl, press into the base of the tin and cook for 10 minutes. Cool on a rack.

Grease and line a 24cm springform cake tin and preheat the oven to 180ºC/350ºF/gas 4.

Prepare the base. Mix the biscuits and butter in a bowl, press into the base of the tin and cook for 10 minutes. Cool on a rack.

Turn the oven to 200°C/400ºF/gas 6. Combine the sugar and cornflour in a bowl. Add the cream cheese and beat with an electric whisk until creamy. Add the eggs and beat well. Gradually add the cream, beating until smooth, then beat in the vanilla and zest.

Tip the mixture into the tin, level the surface and sit on a baking sheet and place in the centre of the oven. Bake for 40–45 minutes until the top is browned and the filling set around the edges. A piece of foil over the top will stop it browning too much. Let the cheesecake cool, then put in the fridge for 3 hours or overnight.

Put the blueberries in a pan, sprinkle over the sugar and add a splash of water. Put on a low-medium heat to simmer gently for 10 minutes. Cool and serve with the cheesecake.