Preparation instructions
Bring a large frying pan of salted water to the boil. Add the
asparagus and cook for 2-3 minutes or until bright green and tender
crisp. Transfer the asparagus to a plate and cover to keep warm. Add the
vinegar to the water in pan and reduce heat to medium-low. Crack 1 egg
into a small bowl. Use a spoon to stir the water to make a whirlpool.
Carefully pour the egg into the centre of the whirlpool. Cook for 4
minutes for a soft yolk or until cooked to your liking. Use a slotted
spoon to transfer to a plate. Cover with foil to keep warm. Repeat with
remaining eggs. Divide the asparagus among serving plates. Top with an
egg. Season with salt and pepper. Top with parmesan and a sprinkle of
paprika to serve.
Preparation instructions
Place asparagus on a baking sheet and drizzle with oil and cook
until preheated grill for 3-4 minutes until beginning to char. Serve
with parmesan shavings and plenty of black pepper
Preparation instructions
Preheat oven to 180C/350F/Gas Mark 4. Cut asparagus into 1 inch
pieces and steam until tender. Beat eggs and milk together, stir in
cooked asparagus. Add ham. Pour into pan and top with cheese then bake
for 20-30 mins until egg is set in centre.
Preparation instructions
Preheat the oven to 450F/230C/Gas Mark 8. Trim the ends from
asparagus and cut into 5mm slices. Heat oil in a frying pan and add
asparagus for 3-4 mins. Add the garlic and cook for 1 minute. In a large
bowl whisk the eggs, salt and pepper. Add to pan and cook over low heat
unil edges start to set. With a rubber spatula, lift all around the
sides of the frittata whilst tilting the pan, to allow the uncooked egg
to flow underneath. Let cook for 1-2 mins and then repeat. Scatter
cheese on top and transfer pan to oven for 7-10 mins, until eggs are
set. Transfer to a plate and serve.
Preparation instructions
1. Place cabbage in a large bowl; grate carrot into cabbage.
Mix in snow peas. 2. In a small bowl, mix oils, vinegar, soy sauce,
ginger and sugar substitute. 3. Pour dressing over salad; toss to coat.
Season to taste with salt.
Preparation instructions
1. Preheat grill to high. Combine soy sauce, sherry, sesame
oil, ginger, garlic and sugar substitute in a large bowl. 2. Add tuna,
scallions and red pepper and toss to coat. Marinate for 15 minutes in
the refrigerator. Remove tuna, scallions and red pepper from marinade
and set aside. 3. Toss eggplant in marinade and let sit for 3 minutes.
Remove eggplant and set aside with other ingredients. Discard marinade.
4. To assemble skewers: Alternate 3 pieces tuna, 2 pieces scallions, 2
pieces red pepper, and 3 pieces eggplant (eggplant should be skewered
through both skin sides of the rounds). Grill for 3-4 minutes per side
(tuna will be rare in the centre). You will need 8 bamboo skewers,
soaked in water for 15 minutes
Preparation instructions
1. Preheat oven to 200 celsius. 2. Arrange artichoke hearts in a
single layer on the bottom of an 11-by-7-inch (2-quart) baking dish. 3.
Spread garlic over artichokes and then pour over broth. 4. Drizzle with
olive oil and lemon juice. Sprinkle with parsley and basil. 5. Cover
evenly with the cheeses, ending with the Parmigiano-Reggiano. 6. Cover
with aluminium foil, and bake until artichokes are tender and cheeses
are melted, 15 minutes. 7. Uncover, and bake until cheese is lightly
golden and slightly crusty, about 25 minutes more. 8. Remove from over,
and cool. Serve warm or at room temperature.
Preparation instructions
Trim the stems of the artichokes to about 2 inches. Bring 4
quarts of water to a boil in a large pot . Halve 3 lemons and squeeze
juice into water. Add lemon halves, coriander seeds and salt. Place
artichokes in the cooking liquid, and cover with a heavy plate to keep
them from floating. Boil 15 minutes, until a paring knife, inserted
where the stem meets the bottom, comes out easily. In a small bowl, melt
butter in a microwave or saucepan. Mix in juice of remaining lemon,
salt and pepperServe each person one whole artichoke, accompanied by a
ramekin of butter sauce and a large bowl for discarded leaves. Salt and
pepper to taste.
