Beautiful Cookbook™

Lemon and Dill Dressing

2011-09-13T02:28:00.000-07:00

Beside the wonderful aroma, this dressing goes well with any salad and also combines perfectly with poached trout or salmon.

Ingredients:

200 gr. of Greek yogurt
1 tablespoon of lemon zest, finely chopped
2 tablespoons of fresh dill, roughly chopped
2 tablespoons of extra virgin olive oil
1 clove of garlic
1 tablespoon of Dijon mustard
salt and freshly ground pepper

Preparation:

Place all the ingredients into a large mixing bowl and with the help of a whisk combine all the ingredients until smooth.
Season to taste and chill for a while for better flavour.

Note: Alternatively, you can blend all the ingredients in a food processor, or replace Greek yogurt with crème fraîche or sour cream.

Chicken Liver Pâté

2011-09-12T04:52:00.000-07:00

Ingredients (serves 4):

450gr. chicken livers
50gr. butter, plus 50 gr. clarified butter
1 teaspoon brandy
2 eggs, hard-boiled
1 onion, roughly chopped

Preparation:

Clean the livers thoroughly
Fry in a large frying pan over a medium-high heat with the butter and brandy.
In a blender or food processor, purée the livers, eggs, onion and any cooking juices in the pan.
Transfer the mixture to a large ramekin. Cover with clarified butter.
Chill overnight.
Serve at room temperature.

Calamari

2011-09-12T04:23:00.000-07:00

Squid are a really popular seafood in the Mediterranean area and in Japan. One of the most common use of squid is to serve them crispy golden fried and ring-shaped.

Ingredients (serves 4):

100 gr. plain flour
1 teaspoon of salt
2 eggs, beaten
175 ml. of soda or sparkling water
600 ml. of vegetable oil for deep-frying
450 gr. of ready cleaned and gutted squid, cut into rings
1 lemon, cut into 4 wedges.

Preparation:

Sift the flour and salt together into a bowl
Add the eggs and the soda, and whisk together until smooth.
Fill a deep frying pan with the vegetable oil.
Once the oil is hot, dip the squid ring into the batter, a few at a time
Carefully drop into the hot oil and fry until crispy and golden.
Drain the excessive oil on kitchen paper, and serve immediately with the wedges of lemon.

Prawn Cocktail

2011-09-11T04:24:00.000-07:00

Prawn cocktail is basically a seafood dish consisting of shelled prawns, mayonnaise and tomato dressing. Generally served in a glass, back in the 70's it was the most popular appetizer in the UK.

Ingredients (serves 4):

4 teaspoons of mayonnaise
4 teaspoons of single cream
2 teaspoons of tomato ketchup
2 teaspoons of lemon juice
a dash of Worcestershire Sauce
250 gr. of peeled and deveined cooked prawns
a few shredded lettuce leaves as garnish
salt and freshly ground pepper

Preparation:

Put the mayonnaise, cream, ketchup, lemon juice and Worcestershire sauce and mix together, seasoning if necessary
Add the prawns and stir well until the prawns are coated
To serve, put the shredded lettuce in the bottom of the glasses, and top with the prawn mixture
Garnish each prawn cocktail with lemon slices, and serve cold.

Beef Carpaccio

2011-09-10T03:24:00.000-07:00

According to history, this dish of raw beef fillet was invented back in 1950 at Harry's Bar by Giuseppe Cipriani, when a customer informed the bar's owner that she was reccomended a diet of raw meat by her doctor. The name Carpaccio derives from the homonymous Venetian painter, probably due to the colour of the meat in combination with the dressing.

Ingredients (serves 6):

350 gr. of filet mignon or similar tender cut
3 tablespoons of freshly squeezed lemon juice
1 tablespoon of red wine vinegar
75 ml. of extra virgin olive oil
2 tablespoons of capers, rinsed and gently squeezed dry
200 gr. of rocket leaves
75 gr. of Parmesan cheese, grated or shaved

Preparation:

Wrap the fillet in cling film to form a tight cylinder
Freeze for about 1 or 2 hours until firm
Cut the beef across the grain into 5 mm. slices
Put the slices between two sheets of cling film, and pound with a mallet until paper thin
Roll the beef up in cling film once again and chill for 1 hour
To make the vinaigrette, whiz the lemon juice, vinegar oil and some salt in a blender until smooth
Pour into a small bowl, and stir in the capers
Arrange the beef slices in a single layer on one large serving plate.
Toss the rocket with half the dressing
Pile the rocket on top of the beef
Top with Parmesan, and serve accompained by the remaining dressing

Tomato Bruschetta

2011-09-09T10:06:00.000-07:00

This classic Italian starter was once considered food for peasants. Well, it could be true but a simple recipe of toasted bread, garlic, basil and olive oil can be a real delicacy fit for a king.

Ingredients (serves 4):

Ciabatta bread, sliced in 8
1 garlic clove, halved
Extra virgin olive oil for drizzling
4 medium sized vine tomatoes
8 basil leaves
Salt and freshly ground black pepper

Preparation:

Toast the bread lightly
Rub with garlic, cut side down, while still hot
Cut the tomatoes in chunky pieces
Bring the cut tomatoes into a bowl and season with salt, pepper and extra virgin olive oil
Evenly distribute the seasoned tomato on top of the toasted bread and garnish with the basil leaves.

Black Olive Tapenade

2011-09-07T02:50:00.000-07:00

A simple dip of black olives, ideal as a snack with toasted bread or pitta.

Ingredients:

300 gr. of Kalamata black olives or similar quality, pitted
1 clove of garlic
1 teaspoon of capers, gently rinsed and squeezed
1 tablespoon of fresh flat leaf parsley
100 ml. of extra virgin olive oil
Salt and pepper for seasoning

Preparation:

In a mortar, or in a blender, combine the olives, capers, parsley and garlic and start to crush the ingredients
Slowly add the oil and work with the pestle or blitz to incorporate the oil without splitting.
Add salt and pepper to taste, and make sure to keep some bits of olives and capers for a coarse texture.
Serve the mixture immediately with your favourite bread, or otherwise store in the fridge in a airtight container. Normally you can keep it up to 10 days without compromising the taste and quality.

Breadcrumbed Mozzarella Sticks

2011-09-06T08:47:00.000-07:00

This melt-in-the-mouth recipe is ideal for sharing and it is great for kids.

Ingredients (serves 4):

2 eggs, beaten
50 ml. water
350 gr. coarse dried white breadcrums
1⁄2 teaspoon of garlic salt
1 teaspoon mixed spice
150 gr. white flour
450gr. mozzarella cheese, cut into finger-size sticks

Preparation:

Whisk the eggs with the water and set aside.
Mix the breadcrumbs, garlic salt and mixed spice together, then set aside.
Heat enough vegetable oil for deep frying in a heavy saucepan.
Dredge the mozzarella sticks in the flour, then dip in the egg. Lastly, coat in the breadcrumb mixture.
Lower carefully into the hot oil, and fry until golden.
Once ready, drain on kitchen paper to remove excessive oil and serve while still hot.

Note: This little starter goes very well with a warm tomato and basil dip. For a crispier coating, repeat step 4 twice. It will also help seal the cheese better without the risk of breaking into the oil.

Mulligatawny

2011-09-06T03:08:00.000-07:00

This curry-flavoured soup has Anglo-Indian origin. Literally translated from Tamil as "pepper water", the soup is generally distinguished for its turmeic-like colour and it's normally made with chicken or lamb.

Ingredients (serves 12):

1 garlic clove, minced
1⁄4 teaspoon ground cumin
6 cloves, finely crushed
1 tablespoon curry powder
1⁄4 teaspoon ground ginger
50gr. butter
1 roasting chicken, cut into serving pieces
3 celery sticks, thinly sliced
2 large onions, chopped
2 carrots, diced
1 leek, white part only, thinly sliced
2.4 litres/4pt chicken stock
salt and freshly ground black pepper
200gr. long-grain rice
2 dessert apples, peeled, cored and diced
225ml. plain yogurt
2 tablespoons lemon juice
150ml. whipping cream, gently warmed

Preparation:

Combine the garlic and spices. Melt the butter in a large heavy frying pan over a medium-high heat.
Add the chicken and sauté until lightly browned on all sides, then transfer the chicken to a casserole dish.
Drain all but 1 tablespoon of the fat from the frying pan. Add the celery, onion, carrot, leek and spice mixture, and blend well until the spices are aromatic.
Add a small ladle of stock and cook over a low heat, stirring constantly, until the vegetables are tender. Add to the chicken.
Stir the remaining stock into the casserole dish, and season with salt and pepper. Cover and simmer for 30 minutes.
Remove the chicken with a slotted spoon and set aside. Add the rice to the soup and continue cooking for a further 15 minutes.
When the chicken is cool enough to handle, cut into bite-sized pieces, discarding the skin and bones. Return the chicken to the soup.
Peel, core and dice the apples, and blend into the soup with the yogurt. Simmer for 10 minutes.
Stir in the lemon juice, then blend in the cream. Taste and adjust the seasoning if necessary. Serve hot.

Mum's Courgette Fritters

2011-09-05T09:10:00.000-07:00

This recipe brings me back many years, when my mum used to prepare this delicious appetizer in summer time. Suitable for vegetarians.

Ingredients (serves 6):

100 gr. of self raising flour
2 eggs, beaten
50 ml. of milk
300 gr. of courgettes, grated
1 tablespoon of fresh mint, roughly chopped
1 tablespoon of vegetable oil
salt and freshly ground pepper

Preparation:

Sift the flour into a large bowl and make a well in the centre
Add the eggs to the well and gradually draw in the flour from the sides with your fingertips
Slowly add the milk to the mixture, stirring constantly to avoid the formation of flour lumps, in order to make a thick batter
Add the courgettes, fresh mint and seasoning and mix thoroughly.
Heat the oil in a large heavy frying pan until hot.
Cooking in batches and with the help of a spoon, drop the batter in the hot oil and shallow-fry for 3 minutes on each side.
Remove the fritters with a slotted spoon, and drain on kitchen paper before serving.

Chilled Cucumber Soup

2011-09-04T08:55:00.000-07:00

A green, delicious and refreshing alternative to gazpacho.

Ingredients (serves 8):

1 onion, diced
50gr. butter
550g/1lb 4oz cucumber, diced
1.8 litres vegetable stock
2 tablespoons chopped fresh parsley
juice of 1⁄2 lemon
600ml single cream
salt and freshly ground black pepper

Preparation:

In a heavy saucepan, gently sweat the onion in the butter until soft and translucent, but not coloured.
Add the cucumber and continue to cook gently for a further 5 minutes.
Pour in the stock and bring to the boil. Reduce the heat, season with salt and pepper, and simmer for 5 minutes.
Add the parsley and lemon juice, and continue to cook for a further 5 minutes.
Blend or process the soup to a purée.
Allow to cool, then transfer to the refrigerator to chill.
When ready to serve, whisk in the single cream. Serve chilled.

Baked Mushrooms with Brie

2011-09-02T08:28:00.000-07:00

This simple starter requires very little time to prepare and, for the less experienced, it's very easy to execute.

Ingredients (serves 4):

8 large flat mushrooms (or Portobello mushrooms if available)
2 tablespoons of olive oil
250 gr. of Brie cheese, sliced.
1 small bunch of fresh thyme, leaves only
salt and freshly ground black pepper

Preparation:

Preheat the oven to 200°C/400°F/Gas mark 6
Trim the stalks from the mushrooms then put them, rounded cap side down, in a medium roasting dish. Season with salt and pepper.
Pour the olive oil over the mushrooms.
Place the cheese slices on top, and finally sprinkle with thyme.
Bake in the oven for about 20-25 minutes until the cheese has melted and golden.
Leave to rest for 5 minutes before serving

Note: Alternatively, you can use any cheese you fancy, although it's probably better to use one that melts easily and doesn't burn before the mushrooms are fully cooked.