Not exact matches
4 to 6 big handfuls of mixed salad greens, washed and dried 2 cups farro, rinsed and drained 5 cups water (or stock) 2 teaspoons fine - grain sea salt 1 medium orange,
zest and juice 1 shallot, chopped 1/3 cup Parmesan, freshly shredded 1 tablespoon white wine vinegar 1/2 cup good
quality olive oil a couple big pinches of salt 1/2 cup Spanish almonds, or toasted regular almonds 1/2 cup goat cheese, crumbled
1/4 cup of a better
quality balsamic vinegar 4 tablespoons of fresh orange juice 1 teaspoon of orange
zest 2 teaspoon
olive oil Pinch of salt
Vegetable
oil for greasing60g plain flour 1/2 tsp bicarbonate of soda1 tsp salt1 large free - range egg150ml whole milkSmall bunch fresh dill, roughly chopped200g good
quality smoked salmon, cut into thin slices For the herb paste Large bunch fresh parsley2 x small bunches fresh chives, roughly choppedFinely grated
zest 1 lemon, plus juice 1/2 4 tbsp extra-virgin
olive oil For the cream cheese filling 460g Philadelphia cream cheese2 tbsp creamed horseradish4 preserved lemons, flesh discarded and peel finely chopped
Horseradish and preserved lemon salmon roulade Vegetable
oil for greasing60g plain flour 1/2 tsp bicarbonate of soda1 tsp salt1 large free - range egg150ml whole milkSmall bunch fresh dill, roughly chopped200g good
quality smoked salmon, cut into thin slices For the herb paste Large bunch fresh parsley2 x small bunches fresh chives, roughly choppedFinely grated
zest 1 lemon, plus juice 1/2 4 tbsp extra-virgin
olive oil For the cream cheese filling 460g Philadelphia cream cheese2 tbsp creamed horseradish4 preserved lemons, flesh discarded and peel finely chopped
Olive oil Make sure to buy genuine non-GMO cornmeal, quality olive oil and organic lemons, since you'll be using the
Olive oil Make sure to buy genuine non-GMO cornmeal,
quality olive oil and organic lemons, since you'll be using the
olive oil and organic lemons, since you'll be using the
zest.
1 1/2 lbs wild mushrooms (chanterelle, shiitake, oyster, porcini etc) 3 tbsp
olive oil 3 cloves garlic, rough chopped 1/2 tsp red pepper flakes 1 tbsp lemon
zest 1 tbsp tarragon 3 tbsp fresh Italian / flat - leaf parsley, rough chopped 1 tbsp lemon juice sea salt & fresh ground pepper high
quality olive oil, to garnish 1/4 cup toasted pine nuts, to garnish (optional)