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Let’s Go Bananas With Jasmine

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OK, I’ve created a LOT of banana bread recipes in my time and they never fail to amass countless fans — in fact it was one of my first recipes for H+H way back when. The funny thing is that bananas are one of those foods that some people really get squeamish about. “But the texture!” they cry, and they’re also put off by the colour and even the fruit’s propensity to bruise. If you’ve ever had to deal with a squashed banana at the bottom of your bag you’ll see where they’re coming from. Bake bananas with other yummy ingredients, though, and suddenly they’re everybody’s favourite — weird, that If you often find yourself with a fruit bowl full of bananas ripening at the speed of light, where does your mind go? To that banana bread, of course. You can’t beat a classic… but if you’re anything like me you love having a go, getting creative with a sprinkling of spices and more wholesome ingredients. Here are my 3 ways with banana bread — I can’t decide which is my favourite, they’re all so …

Bagna Cauda

How To: 1. Wash and prepare the vegetables. Break the chicory down into individual leaves and slice the fennel and celery into crudités. Make sure that they are nice and dry by patting with a clean towel. Keep them somewhere cool until ready to serve.
2. Melt the butter or ghee in a saucepan, add the anchovies, parsley and cayenne and cook gently until the anchovies dissolve into the butter.
3. Add the crème fraîche, 250 ml water and the garlic and slowly bring to the boil. Lower the heat and gently simmer for 15 minutes, stirring frequently, until reduced by half, then blend.
4. Test a crudité in the mixture to check the consistency. If the flavour isn’t intense enough, then simmer a little longer to reduce and thicken.
5. Serve in a warm dish over a candle or in a fondue pot, swirling through the extra virgin olive oil kept earlier from the anchovies. If the sauce begins to separate, give it a little whisk.
6. Dip the vegetables into the Bagna Cauda and enjoy!
The post Bagna Cauda

Bagna Cauda

How To:1. Wash and prepare the vegetables. Break the chicory down into individual leaves and slice the fennel and celery into crudités. Make sure that they are nice and dry by patting with a clean towel. Keep them somewhere cool until ready to serve.2. Melt the butter or ghee in a saucepan, add the anchovies, parsley and cayenne and cook gently until the anchovies dissolve into the butter.3. Add the crème fraîche, 250 ml water and the garlic and slowly bring to the boil. Lower the heat and gently simmer for 15 minutes, stirring frequently, until reduced by half, then blend.4. Test a crudité in the mixture to check the consistency. If the flavour isn’t intense enough, then simmer a little longer to reduce and thicken.5. Serve in a warm dish over a candle or in a fondue pot, swirling through the extra virgin olive oil kept earlier from the anchovies. If the sauce begins to separate, give it a little whisk.6. Dip the vegetables into the Bagna Cauda and enjoy!The post Bagna Cauda appeared…