Chard, leek and walnut crostata
Photos by Ana Cuba
Recipes by Anna Jones from The Modern Cook's Year courtesy of HarperCollins Publishers
Serves: 4-6
INGREDIENTS:
Olive oil
2 leeks, outer leaves removed,...
Veal Osso Buco With Mushroom Risotto
Serves 1 | Prep Time: Braising Veal: 5 hours
Mushroom Risotto
Ingredients:
1 cup button mushrooms
2 tbsp olive oil
1 onion chopped
2 cloves garlic, finely chopped
2 cups wild...
TURMERIC-ALMOND-CRAISIN PILAF
Serves: 4
INGREDIENTS:
1 1⁄2 cups basmati rice
2 1⁄4 cups water
2 tbsp. unsalted butter
1 red onion, peeled and diced
2 cloves of garlic minced
1 tsp. ginger, finely...
Honey & Thyme Roast Carrots
Serves 4
8-10 carrots, scrubbed
1 tbsp olive oil
Scant ¼ cup honey
Several sprigs fresh thyme, divided in two batches
Preheat oven to 400°F
Scrub carrots and depending on...
A must-try summer recipe: Beer Can Mussels
Go gourmet at your next barbecue with this revamped summer classic by Chef Steve McHugh, Owner of Cured. These beer can mussels are a...
Moroccan Vegetarian Tajine with Minted Couscous
Serves 4-6
1 large onion cut into rounds
3-4 arge garlic cloves, smashed and roughly chopped
2” knob of ginger, peeled and roughly chopped
1 small eggplant, peeled...
Spice up your classic macaroni and cheese recipe
After an especially long day, a plate of your favourite comfort food is the only way to lift your spirits. For a lot of...
Ground Turkey Meatballs
Ground Turkey Meatballs
FOR GROUND TURKEY MEATBALLS
Ingredients:
3 cups (720 ml) chopped onions
2 teaspoons (10 ml) fresh thyme leaves
1/4 cup (60 ml) Worcestershire sauce
1 cup (240...
Smokey mushroom and roast kale lasagna
Photos by Ana Cuba
Recipes by Anna Jones from The Modern Cook's Year courtesy of HarperCollins Publishers
Serves: 4-6
Ingredients:
30g dried porcini
450g mushrooms
25g butter,...
Beef Wellington
Beef Wellington
Serves 4
Ingredients:
1 kg (2 1/2 pounds) organic beef tenderloin
30 ml (2 tablespoons) grapeseed oil
30 ml (2 tablespoons) butter, softened
30 ml (2 tablespoons) butter
1...