You’ll go cuckoo for this striking one-pan dish inspired by a traditional Persian frittata called kuku sabzi. It comes out of the oven glowing a deep shade of green, ready to take a central spot on the table or to shine as a side with fish and rice. We went light on the eggs—just enough to hold it all together—and heavy on the plants: a motherlode of parsley, cilantro, dill, spinach and lettuce, along with walnuts and dried cranberries (or barberries, for a more authentic accent).
Метка: Gluten-free
-
Pistachio Dacquoise, Cardamom Ganache and Orange Syrup
This restaurant-worthy treat has a secret: Its rich, chocolatey ganache is butter-free and made with 15% cream instead of the full 35%. Despite the lower fat content, it doesn’t compromise on flavour or on that smooth, melt-in-your-mouth consistency. Shards of pistachio dacquoise (nut meringue) add a welcome layer of texture, while the tartness of the orange syrup and the hit of acid from the orange segments bring balance and brightness.
-
Turkey Stock and Poached Turkey Meat
This homemade turkey stock is the perfect base for your cold-weather soups.
-
Herb Granita for Oysters
This spirited topping takes us into oyster season in style. Punched up with parsley and basil, it makes use of vodka and lemon, rather than the vinegar of a standard mignonette (we found that the alcohol actually helped it freeze properly, honest). The fine ice crystals in the herbaceous granita are a cool complement for a slurp of ocean goodness.
-
Pineapple Carpaccio with Ricotta Cream and Candied Celery
When you want a pronounced pop of colour—and a little cheek—pineapple is the undisputed champion. Cut into carpaccio-thin slices, the wildly juicy fruit flirts with the crisp crunch of celery. The offbeat duo is then soaked in a ginger, lemongrass and lime syrup, playfully upping the zing. A ray of sunshine served at room temperature, with dollops of ricotta cheese.
-
Avocados Stuffed with Scallop Ceviche
Citrusy and aromatic, cilantro stars in this easy seafood appetizer that makes an elegant entry point to a night of entertaining. The texture of the scallops, cured in lime juice like a ceviche, plays against the smooth flesh of the avocado. It’s worth finely chopping the herbs by hand and working them into the oil to create a rustic salsa verde, for equal parts freshness and finesse.
-
Roasted Salmon Salad with Crunchy Vegetables
Cooking is a lot about taking risks, trying different things and discovering new ways to think about how we eat and prepare our food. That’s why we came up with this vegetable-heavy, not-so-salad salad, replacing your typical lettuce with…Brussels sprout leaves! Tossed with a captivating—and colourful—combo of sugar snap peas, apple, avocado, radishes and soft pink slivers of seared salmon, this visual feast is topped with torn basil for a herbaceous hit in every balanced bite.
-
Cucumber and Feta Salad with Beet Hummus
It’s easy to forget about vegetables when you’re under the lunch-making crunch. But thanks to this portable, show-stopping salad, stacking a meal in a Mason jar and then taking it on the road is a breeze. For a more sophisticated, appetizer-style dinner approach, simply serve your greens of choice (arugula, lamb’s lettuce or watercress) with cucumber, celery, walnuts, fresh herbs and feta cheese, along with a good healthy schmear of beet hummus, on a pretty plate.
-
Poached Cod with Vegetables and Sorrel
This light and tender dish of fish and potatoes topped with tangy herbs pulls off a hot trick: a lean protein, a starch and very little fat-three key elements for the ideal pre-sports meal.
