OLIVE OIL MASHED POTATOES RECIPE - NYT COOKING
These mashed potatoes are extremely easy to make, and have the added benefit of being vegan. A hefty dose of garlic lends a bite to the creaminess. Make sure to use good olive oil. (For everything you need to know to make perfect potatoes, visit our potato guide.)
Provided by David Tanis
Total Time 20 minutes
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Bring water to a boil in a large saucepan. Add potatoes, garlic and 2 teaspoons salt and cook at a brisk simmer until potatoes are tender, about 15 minutes.
- Drain potatoes and garlic, reserving 1 cup of cooking liquid. Mash potatoes and garlic. Beat in olive oil and then thin to desired consistency with reserved cooking liquid. Check seasoning and serve.
Nutrition Facts : @context http//schema.org, Calories 202, UnsaturatedFatContent 8 grams, CarbohydrateContent 28 grams, FatContent 9 grams, FiberContent 3 grams, ProteinContent 3 grams, SaturatedFatContent 1 gram, SodiumContent 382 milligrams, SugarContent 1 gram
OTTOLENGHI SPICY MUSHROOM LASAGNE RECIPE | ITV SATURDAY ...
If you're looking for the ultimate veg-centric lasagne, look no further than Ottolenghi's spicy mushroom version, as seen on ITV's Saturday Kitchen. It's made using four different kinds of mushroom for a rich umami flavour.
Provided by Yotam Ottolenghi
Yield Serves 6 as a main
Number Of Ingredients 1
Steps:
1. Preheat the oven to 230°C fan.
2. Put the chestnut and oyster mushrooms into the large bowl of a food processor in three or four batches and pulse each batch until finely chopped (or finely chop everything by hand). Toss the chopped mushrooms in a large bowl with 3 tablespoons of oil and 1 teaspoon of salt and spread out on a large, 40cm x 35cm parchment-lined, rimmed baking tray. Bake for 30 minutes near the top of the oven, stirring three times throughout, until the mushrooms are golden-brown; they will have reduced in volume significantly. Set aside. Reduce the oven temperature to 200°C fan.
3. Meanwhile, combine the dried mushrooms, chillies and hot stock in a large bowl and set aside to soak for half an hour. Strain the liquid into another bowl, squeezing as much liquid from the mushrooms as possible to get about 340ml: if you have any less, top up with water. Very roughly chop the rehydrated mushrooms (you want some chunks) and finely chop the chillies. Set the stock and mushrooms aside separately.
4. Put the onion, garlic and carrot into the food processor and pulse until finely chopped (or finely chop everything by hand). Heat 60ml of oil in a large sauté pan or pot on a medium-high heat. Once hot, add the onion mixture and fry for 8 minutes, stirring occasionally, until soft and golden. Pulse the tomatoes in the food processor until finely chopped (or finely chop by hand), then add to the pan along with the tomato paste, 1½ teaspoons of salt and 1¾ teaspoons of freshly cracked black pepper. Cook for 7 minutes, stirring occasionally. Add the rehydrated mushrooms and chillies and the roasted mushrooms and cook for 9 minutes, resisting the urge to stir: you want the mushrooms to be slightly crisp and browned on the bottom. Stir in the reserved stock and 800ml of water and, once simmering, reduce the heat to medium and cook for about 25 minutes, stirring occasionally, until you get the consistency of a ragù. Stir in 100ml of the cream and simmer for another 2 minutes, then remove from the heat.
5. Combine both cheeses and both herbs in a small bowl. To assemble the lasagne, spread one-fifth of the sauce in the bottom of a round 28cm baking dish (or a 30cm x 20cm rectangular dish), then top with a fifth of the cheese mixture, followed by a layer of lasagne sheets, broken to fit where necessary. Repeat these layers three more times in that order, and finish with a final layer of sauce and cheese: that’s five layers of sauce and cheese and four layers of pasta.
6. Drizzle over 1 tablespoon of cream and 1 tablespoon of oil, then cover with foil and bake for 15 minutes. Remove the foil, increase the temperature to 220°C fan and bake for another 12 minutes, turning the dish round halfway. Turn the oven to the grill setting and grill for a final 2 minutes, until the edges are brown and crisp. Set aside to cool for 5 or so minutes, then drizzle over the remaining tablespoon of cream and oil. Sprinkle over the remaining parsley, finish with a good grind of pepper and serve.
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Reviews 4
Total Time 50 minutes
- Use the sponge as desired. The unfilled sponge cake will keep at room temperature, tightly wrapped, for several days, but will become sticky after the first day.
OTTOLENGHI SPICY MUSHROOM LASAGNE RECIPE | ITV SATURDAY ...
From thehappyfoodie.co.uk
Cuisine Italian
1. Preheat the oven to 230°C fan.
2. Put the chestnut and oyster mushrooms into the large bowl of a food processor in three or four batches and pulse each batch until finely chopped (or finely chop everything by hand). Toss the chopped mushrooms in a large bowl with 3 tablespoons of oil and 1 teaspoon of salt and spread out on a large, 40cm x 35cm parchment-lined, rimmed baking tray. Bake for 30 minutes near the top of the oven, stirring three times throughout, until the mushrooms are golden-brown; they will have reduced in volume significantly. Set aside. Reduce the oven temperature to 200°C fan.
3. Meanwhile, combine the dried mushrooms, chillies and hot stock in a large bowl and set aside to soak for half an hour. Strain the liquid into another bowl, squeezing as much liquid from the mushrooms as possible to get about 340ml: if you have any less, top up with water. Very roughly chop the rehydrated mushrooms (you want some chunks) and finely chop the chillies. Set the stock and mushrooms aside separately.
4. Put the onion, garlic and carrot into the food processor and pulse until finely chopped (or finely chop everything by hand). Heat 60ml of oil in a large sauté pan or pot on a medium-high heat. Once hot, add the onion mixture and fry for 8 minutes, stirring occasionally, until soft and golden. Pulse the tomatoes in the food processor until finely chopped (or finely chop by hand), then add to the pan along with the tomato paste, 1½ teaspoons of salt and 1¾ teaspoons of freshly cracked black pepper. Cook for 7 minutes, stirring occasionally. Add the rehydrated mushrooms and chillies and the roasted mushrooms and cook for 9 minutes, resisting the urge to stir: you want the mushrooms to be slightly crisp and browned on the bottom. Stir in the reserved stock and 800ml of water and, once simmering, reduce the heat to medium and cook for about 25 minutes, stirring occasionally, until you get the consistency of a ragù. Stir in 100ml of the cream and simmer for another 2 minutes, then remove from the heat.
5. Combine both cheeses and both herbs in a small bowl. To assemble the lasagne, spread one-fifth of the sauce in the bottom of a round 28cm baking dish (or a 30cm x 20cm rectangular dish), then top with a fifth of the cheese mixture, followed by a layer of lasagne sheets, broken to fit where necessary. Repeat these layers three more times in that order, and finish with a final layer of sauce and cheese: that’s five layers of sauce and cheese and four layers of pasta.
6. Drizzle over 1 tablespoon of cream and 1 tablespoon of oil, then cover with foil and bake for 15 minutes. Remove the foil, increase the temperature to 220°C fan and bake for another 12 minutes, turning the dish round halfway. Turn the oven to the grill setting and grill for a final 2 minutes, until the edges are brown and crisp. Set aside to cool for 5 or so minutes, then drizzle over the remaining tablespoon of cream and oil. Sprinkle over the remaining parsley, finish with a good grind of pepper and serve.
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Reviews 5
Total Time 1 hours
Calories 204 per serving
- Pour batter into the buttered dish. Place the dish in the pan of water in the oven. Bake until the cake is set, about 45 minutes.
SPONGE CAKE RECIPE - NYT COOKING - RECIPES AND COOKING ...
From cooking.nytimes.com
Reviews 4
Total Time 50 minutes
- Use the sponge as desired. The unfilled sponge cake will keep at room temperature, tightly wrapped, for several days, but will become sticky after the first day.
OTTOLENGHI SPICY MUSHROOM LASAGNE RECIPE | ITV SATURDAY ...
From thehappyfoodie.co.uk
Cuisine Italian
1. Preheat the oven to 230°C fan.
2. Put the chestnut and oyster mushrooms into the large bowl of a food processor in three or four batches and pulse each batch until finely chopped (or finely chop everything by hand). Toss the chopped mushrooms in a large bowl with 3 tablespoons of oil and 1 teaspoon of salt and spread out on a large, 40cm x 35cm parchment-lined, rimmed baking tray. Bake for 30 minutes near the top of the oven, stirring three times throughout, until the mushrooms are golden-brown; they will have reduced in volume significantly. Set aside. Reduce the oven temperature to 200°C fan.
3. Meanwhile, combine the dried mushrooms, chillies and hot stock in a large bowl and set aside to soak for half an hour. Strain the liquid into another bowl, squeezing as much liquid from the mushrooms as possible to get about 340ml: if you have any less, top up with water. Very roughly chop the rehydrated mushrooms (you want some chunks) and finely chop the chillies. Set the stock and mushrooms aside separately.
4. Put the onion, garlic and carrot into the food processor and pulse until finely chopped (or finely chop everything by hand). Heat 60ml of oil in a large sauté pan or pot on a medium-high heat. Once hot, add the onion mixture and fry for 8 minutes, stirring occasionally, until soft and golden. Pulse the tomatoes in the food processor until finely chopped (or finely chop by hand), then add to the pan along with the tomato paste, 1½ teaspoons of salt and 1¾ teaspoons of freshly cracked black pepper. Cook for 7 minutes, stirring occasionally. Add the rehydrated mushrooms and chillies and the roasted mushrooms and cook for 9 minutes, resisting the urge to stir: you want the mushrooms to be slightly crisp and browned on the bottom. Stir in the reserved stock and 800ml of water and, once simmering, reduce the heat to medium and cook for about 25 minutes, stirring occasionally, until you get the consistency of a ragù. Stir in 100ml of the cream and simmer for another 2 minutes, then remove from the heat.
5. Combine both cheeses and both herbs in a small bowl. To assemble the lasagne, spread one-fifth of the sauce in the bottom of a round 28cm baking dish (or a 30cm x 20cm rectangular dish), then top with a fifth of the cheese mixture, followed by a layer of lasagne sheets, broken to fit where necessary. Repeat these layers three more times in that order, and finish with a final layer of sauce and cheese: that’s five layers of sauce and cheese and four layers of pasta.
6. Drizzle over 1 tablespoon of cream and 1 tablespoon of oil, then cover with foil and bake for 15 minutes. Remove the foil, increase the temperature to 220°C fan and bake for another 12 minutes, turning the dish round halfway. Turn the oven to the grill setting and grill for a final 2 minutes, until the edges are brown and crisp. Set aside to cool for 5 or so minutes, then drizzle over the remaining tablespoon of cream and oil. Sprinkle over the remaining parsley, finish with a good grind of pepper and serve.
LEMON PUDDING CAKE RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 204 per serving
- Pour batter into the buttered dish. Place the dish in the pan of water in the oven. Bake until the cake is set, about 45 minutes.
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