110g plain white flour, sifted 2 tsp baking powder 1⁄4 teaspoon salt 2 medium eggs, separated 120 ml milk 326g can sweetcorn kernels, drained and liquid
discarded Virgin olive oil, groundnut or grapeseed oil
Not exact matches
3 acorn squash (3 3/4 lb total), halved, seeded, and each cut lengthwise into 12 wedges 2 Tbsp maple syrup 2 Tbsp red wine vinegar 1 Tbsp extra
virgin olive oil 2 tsp Dijon mustard 2 bunches watercress, tough stems
discarded 1/2 c pomegranate seeds (with juice)
for the ramp + chili pesto: 3 ramps, frilly bottoms
discarded, white + green parts roughly chopped 2 small green chilies (such as a jalapeno, or serrano), seeded and chopped 5 - 7 basil leaves, chopped a handful of arugula 1/4 teaspoon of salt (or more to taste) pepper 1/4 cup of extra
virgin olive oil
1 cup French green or brown lentils 3 tablespoons white wine vinegar 1 1/4 cups water 1 cup couscous (I used whole wheat) 1/2 teaspoons salt 1/4 cup extra
virgin olive oil 1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt 1/2 cup fresh mint leaves, chopped 1 bunch arugula, stems
discarded and leaves washed well, spun dry and chopped 2 cups cherry or grape tomatoes, halved 1/2 cup kalamata
olives, pitted and chopped 1 cup crumbled feta 1/4 cup fresh basil, julienned
3 pounds potatoes, peeled and cut into large chunks sea salt 4 tablespoons extra
virgin olive oil 4 cloves garlic, minced 1 bunch kale, large stems stripped and
discarded, leaves chopped 1/2 + cup warm milk or cream freshly ground black pepper 5 scallions, white and tender green parts, chopped 1/4 cup freshly grated Parmesan, for garnish (opt) fried shallots, for garnish (optional)
Toss 1 pound of the red grape bunches with enough extra
virgin olive oil to coat, and roast on a baking sheet for 10 minutes; remove,
discard the stems, and cool.