SIMPLE CARBOHYDRATES RECIPES RECIPES

Name: Simple as that celeriac
Total time: 40 min
Yield: 8
Ingredients: 1 celeriac roughly 1kg; olive oil; a few sprigs fresh lemon thyme; sea salt

CELERIAC | VEGETABLES RECIPES | JAMIE OLIVER RECIPES

Celeriac | Vegetables Recipes | Jamie Oliver Recipes image

All you need to make celeriac really special is a little bit of olive oil and some lovely herbs

Total Time 40 minutes

Yield 8

Number Of Ingredients 4

Ingredients

1 celeriac roughly 1kg
olive oil
a few sprigs fresh lemon thyme
sea salt

Steps:

1. This is the most underrated vegetable in the whole of the United Kingdom. It's available in every single supermarket, we walk past it all the time, and yet we still take no notice of it. It's an incredible vegetable, it's really good for you and you only need to use 2 or 3 ingredients to bring it to life and blow people's socks off.
2. Shave off the celeriac ends and throw them away, then use your knife to peel away the outside skin, cutting away any cracks and crannies as you go. Once you've cut the edge you’ll be able to see the thickness of the skin you need to peel away. Chop the celeriac up into slices, then into rough 1cm cubes.
3. Put a casserole-type pan on a medium-high heat and add a lug of olive oil. Rip in the lemon thyme - the smells from this will be outrageous – then go straight in with the diced celeriac and a generous pinch of salt. Turn the heat down to medium, pop the lid on and cook for 20 to 25 minutes, or until tender. Make sure you keep it moving - you want it to fry lightly from the bottom, and kind of steam in its own moisture.
4. At this stage, you have two choices. You can either serve it up blonde or you can take the lid off and fry for a further 4 minutes or so, to take the colour much darker. This is such a flexible recipe, you can make it the day before and reheat when you need, or you can blitz it up with some stock for a delicious soup. Give it a try.

Nutrition Facts : Calories 34 calories, FatContent 1.8 g fat, SaturatedFatContent 0.2 g saturated fat, ProteinContent 1.5 g protein, CarbohydrateContent 2.8 g carbohydrate, SugarContent 2.2 g sugar, SodiumContent 0.67 g salt, FiberContent 4.7 g fibre

SIMPLE CHOCOLATE TART | JAMIE OLIVER CHOCOLATE RECIPES

Simple chocolate tart | Jamie Oliver chocolate recipes image

This chocolate tart is great for those chocofreaks who turn up out of the blue, as it is dead quick to make. I think this particular tart cries out for a slightly thicker pastry shell. The better the chocolate you can buy, the tastier it will be.

Yield 16

Number Of Ingredients 7

Ingredients

300 ml double cream
2 level tablespoons caster sugar
400 g quality dark chocolate (70%)
90 g unsalted butter at room temperature
100 ml milk
1 tart shell baked blind
quality cocoa powder for dusting

Steps:

1. Place the double cream, sugar and a tiny pinch of sea salt in a pan and bring to the boil.
2. Break up the chocolate.
3. As soon as the mixture has boiled, remove from the heat and add the butter and chocolate. Stir until it has completely melted. Allow the mixture to cool slightly, stirring in the cold milk until smooth and shiny.
4. Sometimes this mixture looks like it has split. Allow to cool down a bit more and whisk in a little extra cold milk until smooth.
5. Scrape all the mixture into the cooked and cooled pastry shell with a spatula.
6. Shake the tart to even it out and allow to cool for around 1 to 2 hours until it is at room temperature. Dust with the cocoa powder.
7. Ultimately the pastry should be short and crisp and the filling should be smooth and should cut like butter.

Nutrition Facts : Calories 436 calories, FatContent 32.9 g fat, SaturatedFatContent 20.0 g saturated fat, ProteinContent 4.8 g protein, CarbohydrateContent 30.2 g carbohydrate, SugarContent 16.4 g sugar, SodiumContent 0.1 g salt, FiberContent 3.6 g fibre

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CELERIAC | VEGETABLES RECIPES | JAMIE OLIVER RECIPES

All you need to make celeriac really special is a little bit of olive oil and some lovely herbs
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet, https://schema.org/VeganDiet
Calories 34 calories per serving

1. This is the most underrated vegetable in the whole of the United Kingdom. It's available in every single supermarket, we walk past it all the time, and yet we still take no notice of it. It's an incredible vegetable, it's really good for you and you only need to use 2 or 3 ingredients to bring it to life and blow people's socks off.
2. Shave off the celeriac ends and throw them away, then use your knife to peel away the outside skin, cutting away any cracks and crannies as you go. Once you've cut the edge you’ll be able to see the thickness of the skin you need to peel away. Chop the celeriac up into slices, then into rough 1cm cubes.
3. Put a casserole-type pan on a medium-high heat and add a lug of olive oil. Rip in the lemon thyme - the smells from this will be outrageous – then go straight in with the diced celeriac and a generous pinch of salt. Turn the heat down to medium, pop the lid on and cook for 20 to 25 minutes, or until tender. Make sure you keep it moving - you want it to fry lightly from the bottom, and kind of steam in its own moisture.
4. At this stage, you have two choices. You can either serve it up blonde or you can take the lid off and fry for a further 4 minutes or so, to take the colour much darker. This is such a flexible recipe, you can make it the day before and reheat when you need, or you can blitz it up with some stock for a delicious soup. Give it a try.

See details

SIMPLE CHOCOLATE TART | JAMIE OLIVER CHOCOLATE RECIPES

This chocolate tart is great for those chocofreaks who turn up out of the blue, as it is dead quick to make. I think this particular tart cries out for a slightly thicker pastry shell. The better the chocolate you can buy, the tastier it will be.
From jamieoliver.com
Calories 436 calories per serving

1. Place the double cream, sugar and a tiny pinch of sea salt in a pan and bring to the boil.
2. Break up the chocolate.
3. As soon as the mixture has boiled, remove from the heat and add the butter and chocolate. Stir until it has completely melted. Allow the mixture to cool slightly, stirring in the cold milk until smooth and shiny.
4. Sometimes this mixture looks like it has split. Allow to cool down a bit more and whisk in a little extra cold milk until smooth.
5. Scrape all the mixture into the cooked and cooled pastry shell with a spatula.
6. Shake the tart to even it out and allow to cool for around 1 to 2 hours until it is at room temperature. Dust with the cocoa powder.
7. Ultimately the pastry should be short and crisp and the filling should be smooth and should cut like butter.

See details

CELERIAC | VEGETABLES RECIPES | JAMIE OLIVER RECIPES

1. This is the most underrated vegetable in the whole of the United Kingdom. It's available in every single supermarket, we walk past it all the time, and yet we still take no notice of it. It's an incredible vegetable, it's really good for you and you only need to use 2 or 3 ingredients to bring it to life and blow people's socks off.
2. Shave off the celeriac ends and throw them away, then use your knife to peel away the outside skin, cutting away any cracks and crannies as you go. Once you've cut the edge you’ll be able to see the thickness of the skin you need to peel away. Chop the celeriac up into slices, then into rough 1cm cubes.
3. Put a casserole-type pan on a medium-high heat and add a lug of olive oil. Rip in the lemon thyme - the smells from this will be outrageous – then go straight in with the diced celeriac and a generous pinch of salt. Turn the heat down to medium, pop the lid on and cook for 20 to 25 minutes, or until tender. Make sure you keep it moving - you want it to fry lightly from the bottom, and kind of steam in its own moisture.
4. At this stage, you have two choices. You can either serve it up blonde or you can take the lid off and fry for a further 4 minutes or so, to take the colour much darker. This is such a flexible recipe, you can make it the day before and reheat when you need, or you can blitz it up with some stock for a delicious soup. Give it a try.

See details

SIMPLE CHOCOLATE TART | JAMIE OLIVER CHOCOLATE RECIPES

1. Place the double cream, sugar and a tiny pinch of sea salt in a pan and bring to the boil.
2. Break up the chocolate.
3. As soon as the mixture has boiled, remove from the heat and add the butter and chocolate. Stir until it has completely melted. Allow the mixture to cool slightly, stirring in the cold milk until smooth and shiny.
4. Sometimes this mixture looks like it has split. Allow to cool down a bit more and whisk in a little extra cold milk until smooth.
5. Scrape all the mixture into the cooked and cooled pastry shell with a spatula.
6. Shake the tart to even it out and allow to cool for around 1 to 2 hours until it is at room temperature. Dust with the cocoa powder.
7. Ultimately the pastry should be short and crisp and the filling should be smooth and should cut like butter.

See details

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