RecipesDish typeBreadBread without yeastSoda breadWheaten soda breadBeing Irish I love wheaten bread and as a Nutritionist/Home economics teacher I have experimented with different recipes until I found one that I could give to my dad to make. I hope you love this bread as much as I do.29 people made thisIngredientsMakes: 1 loaf350g wholemeal flour mix (see footnote)150g self raising flour60g sea salted butter1 1/4 teaspoons bicarbonate of soda1 1/4 teaspoons baking powder1 1/4 teaspoons himalayan pink salt1 teaspoon mara seaweed kombu (optional)3 tablespoons maple syrup450ml buttermilk4 tablespoons rapeseed oilMethodPrep:20min ›Cook:1hr ›Ready in:1hr20minPreheat oven to 200 C / Gas 6.
Category New recipes
Thai Cucumber Salad with Roasted Peanuts Recipe Ingredients1 1/2 tablespoons fish sauce (nam pla)*1 1/2 tablespoons minced seeded jalapeño chili (about 1 large)1 1/2 English hothouse cucumbers, halved, seeded, thinly sliced3 tablespoons chopped fresh mint3 tablespoons coarsely chopped lightly salted roasted peanutsRecipe PreparationWhisk first 5 ingredients in medium bowl.
Panettone Panzanella With Pancetta And Brussels Sprouts Recipe IngredientsApple Vinaigrette2 tablespoons (1/4 stick) butter1 6- to 7-ounce Granny Smith apple, quartered, cored, cut into 1/2-inch-thick slices1/2 cup extra-virgin olive oil1/3 cup apple cider vinegar1/4 cup finely chopped shallots8 tablespoons (about) apple ciderCroutonsNonstick vegetable oil spray9 cups 3/4-inch cubes panettone* or raisin challah (about 1 pound)1/4 cup (1/2 stick) butter2 garlic cloves, finely chopped1 tablespoon chopped fresh sage2 teaspoons minced fresh thyme6 tablespoons finely grated Parmesan cheeseCoarse sea salt (preferably gray crystals)Freshly ground black pepperSalad1 10- to 11-ounce head of radicchio, halved, cored, thinly sliced12 ounces 1/8-inch-thick slices pancetta (Italian bacon), cut into 2x1/8-inch strips1 pound small brussels sprouts, trimmed, quartered lengthwiseFresh pomegranate seeds (optional)Recipe PreparationFor vinaigretteMelt butter in heavy medium skillet over medium-high heat.
Strawberry-Watermelon Smoothie with Ginger Recipe Strawberry and ginger add sweetness and a little kick to this easy watermelon smoothie recipe.Ingredients3 cups 1-inch cubes seeded watermelon2 cups frozen quartered hulled strawberries1 1/2tteaspoons finely grated peeled fresh ginger1 1/2tteaspoons fresh lime juiceRecipe PreparationCombine all ingredients in blender and process until smooth.
Chorizo & Chickpea Braised Chicken Thighs Recipe The bonus of braising chicken in stock is a delicious, flavorful pan sauce. Sherry vinegar adds complexity to the dish, but if you can’t find it or prefer to use something on hand, red wine vinegar is a good substitute.StepsPreheat oven to 425.
Broccoli Pancotto Recipe Ingredients3 cups 1-inch cubes crustless country-style bread1/4 cup extra-virgin olive oil3 small dried chiles de ábol2 large garlic cloves, peeled, flattened1 pound broccoli crowns, cut into florets (about 7 cups)Recipe PreparationPreheat oven to 375°F. Arrange bread on baking sheet.
Oven-Baked Beef Meatballs Recipe Berbere, a warming Ethiopian spice blend, punches up these incredibly easy meatballs.Ingredients4 garlic cloves, 2 finely grated, 2 thinly sliced1½ teaspoons berbere or garam masala1 teaspoon kosher salt, plus more¾ ounces Pecorino, finely grated (about ¾ cup)3 tablespoons panko (Japanese breadcrumbs)2 tablespoons dried currants2 bunches Tuscan kale, ribs and stems removed, leaves torn3 tablespoons olive oil, divided8 small radishes, trimmed, halved lengthwise1 tablespoon fresh lemon juiceRecipe PreparationPreheat oven to 400°.
Chive and Cucumber Vichyssoise Recipe Ingredients2 leeks (white and pale green parts only), sliced (about 2 cups)2 1/4 cups canned vegetable broth1 6-ounce russet potato, peeled, cut into 1-inch pieces1 8-ounce cucumber, peeled, seeded, cut into 1/2-inch pieces (1 1/3 cups)1 cup chopped fresh chives2 large radishes, cut into matchstick-size strips (optional)Recipe PreparationMelt butter in heavy medium saucepan over medium heat.
Bacon and Leek Risotto with Poached Egg Recipe Risotto cooked with smoky bacon and spring leeks is topped with a slow poached eggIngredients5 cups low-salt chicken broth6 slices thick-cut bacon, cut crosswise into 1/2-inch pieces2 cups thinly sliced leeks (white and pale green parts only; about 2 large)1 1/2 cups arborio rice or medium-grain white rice (about 10 ounces)3 tablespoons finely chopped fresh Italian parsley2 tablespoons finely grated Parmesan cheeseFresh Italian parsley leaves (for garnish)Additional finely grated Parmesan cheese (for garnish)Recipe PreparationBring large skillet of water just to simmer over medium-low heat.
Peach Cobbler Recipe Ben Bynum, co-owner of Philadelphia restaurants Warmdaddy’s, Relish, South Jazz Kitchen, and Green Soul, packs his favorite summer dessert with yellow Jersey peaches macerated in cinnamon, brown sugar, and mace. Then he pours brown butter on the bottom of the baking dish and adds his batter one ladleful at a time to create a ripple effect, which after baking yields crunchy constellations of caramelized bits.
Marinated Feta with Roasted Lemon Recipe Try this with white beans on toast, in salads, or puréed and spread on pita.Ingredients1 lemon, sliced, seeds removed2 tablespoons plus ½ cup olive oil8 ounces feta, sliced ½ inch thick2 dried chiles de árbol or other dried red chiles, lightly crushed2 tablespoons fresh lemon juiceFreshly ground black pepperRecipe PreparationPreheat oven to 400°.
Pan-Fried John Dory Recipe Ingredients1/2 teaspoon ground black pepper3 1/2 cups fresh breadcrumbs made from crustless Italian bread4 6-ounce skinless John Dory fillets1/4 cup extra-virgin olive oilRecipe PreparationPreheat oven to 250°F. Whisk eggs with 3/4 teaspoon salt and 1/2 teaspoon pepper in shallow dish.
Brussels Sprouts Gratin Recipe This holiday-worthy, crowd-pleasing side dish (you can never go wrong with cream and cheese) requires you to open and close the oven door multiple times, so make sure you pay attention to the visual cues since no oven is exactly the same.Ingredients8 ounces pancetta, cut into ½-inch pieces2 pounds Brussels sprouts, trimmed, halved, quartered if large2 shallots, thinly sliced3 garlic cloves, finely grated4 tablespoons melted unsalted butter½ teaspoon freshly ground black pepper2 tablespoons thyme leaves, divided1 tablespoon Dijon mustard2 ounces Gruyère, grated (about ⅔ cup)2 ounces Parmesan, crumbled (about 1 cup)1 teaspoon crushed red pepper flakesRecipe PreparationPosition racks in upper and lower thirds of oven; preheat to 475°.
Chicken Enchiladas Verdes Recipe This can be a great vegetarian enchilada. Use roasted veggies (squash, peppers, onions, mushrooms, etc.) in place of the chicken, and instead of chicken stock, use vegetable stock or water.IngredientsGreen Sauce2 pounds tomatillos (about 20 medium), husks removed, rinsed2 serrano chiles, chopped1 cup homemade chicken stock or low-sodium chicken broth½ cup cilantro leaves with tender stems, chopped1 tablespoon fresh lime juiceEnchiladas and Assembly½ rotisserie chicken, skin removed, meat shredded½ teaspoon ground coriander¼ teaspoon ground chile de árbol or red pepper flakes10 ounces Cotija cheese, finely grated, plus more for serving½ red onion, thinly slicedRecipe PreparationGreen SaucePreheat oven to 425°.
Pork Chop with Apple and Celery Root Salad Recipe For this pork chop recipe, the target temperature for the meat might be lower than what you’re used to. That’s because we believe that when you invest in delicious, humanely raised pork, you deserve to enjoy it at a juicy, tender medium-rare.
Burst Cherry Tomato Sauce Recipe A simple sauce of juicy, bursty cherry tomatoes (aka nature’s Gushers) that comes together in around 15 minutes. If you can’t find cherry tomatoes, any larger ones will work just as well for this summery pasta sauce recipe. Simply cut them into pieces about the size of cherry tomatoes and proceed.
Grilled Shrimp Salad with Corn and Avocado Recipe IngredientsDressing6 tablespoons orange juice3 1/2 tablespoons white wine vinegar2 tablespoons chopped fresh chives1 1/2 teaspoons finely grated orange peel1/2 teaspoon truffle oil* (optional)Salad10-ounce bag red pearl onions2 pounds uncooked large shrimp, peeled, deveined3 large ears of corn, husked1 ciabatta bread or pain rustique, cut crosswise into 1-inch-thick slices2 teaspoons hot smoked paprika (Pimentón de la Vera)12 cups mâche (about 7 ounces)2 avocados, halved, pitted, peeled, cut into 3/4-inch cubesRecipe PreparationdressingWhisk first 4 ingredients in small bowl to blend.
Quinoa Pasta with Spinach and Tomatoes Recipe Ingredients1 8-ounce package gluten-free quinoa spaghetti2 10- to 12-ounce containers grape tomatoes or cherry tomatoes2 5- to 6-ounce packages baby spinach6 tablespoons finely grated Parmesan cheese, divided3 teaspoons chopped fresh marjoram, divided1/4 teaspoon dried crushed red pepperAdditional finely grated Parmesan cheeseRecipe PreparationCook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
Pickled Peppers Recipe Ingredients4 cups assorted chiles (such as serrano, jalapeño, and Thai)1 1/2 cups distilled white vinegar2 tablespoons black peppercorns2 tablespoons kosher salt2 tablespoons coriander seedsRecipe PreparationCut large chiles into 1/4& 34; rings. Pierce small chiles 3-4 times with a skewer.
Citrus-Glazed Turkey with Chipotle Gravy Recipe IngredientsGlaze3/4 cup (1 1/2 sticks) unsalted butter3 tablespoons (packed) grated orange peel3 tablespoons (packed) grated lime peel (from about 12 limes)2 tablespoons chopped fresh thyme4 teaspoons chopped canned chipotle chilies1 tablespoon ground cuminTurkey2 tablespoons (1/4 stick) butter4 1/2 cups chopped onions1 22- to 24-pound turkey; neck, gizzard and heart reserved2 cups chopped peeled carrots2 cups chopped celery with leaves1 1/2 cups chopped plum tomatoes9 cups (about) canned low-salt chicken brothGravy1 cup (about) canned low-salt chicken broth1/2 cup all purpose flourRecipe PreparationGlazeMelt butter in heavy small saucepan over medium heat.
Pappardelle with Pancetta, Broccoli Rabe, and Pine Nuts Recipe Ingredients4 tablespoons extra-virgin olive oil, divided3 garlic cloves, peeled, flattened3 ounces thinly sliced pancetta, chopped1 teaspoon fennel seeds, crushed1/4 teaspoon dried crushed red pepper1 large bunch broccoli rabe (also called rapini; generous 1 pound), stems sliced 1/2 inch thick, tops cut into 2-inch pieces1 8.