The parmesan ‘tuiles’ make this soup stylish enough for entertaining – but they take just a few minutes to make
Nutrition: Per Serving
kcal 213 fat 9g saturates 4g carbs 20g sugars 8g fibre 8g protein 15g low in salt 0.72g
1 tbsp olive oil
knob of butter
½ bunch spring onion , sliced, plus a few extra to serve
1 potato , cut into small dice
1l hot vegetable stock
900g frozen petits pois
½ small bunch mint , leaves picked, plus a few extra to serve
85g parmesan (or vegetarian alternative), very finely grated
Heat the olive oil and butter in a heavy based pan. When foaming, add the spring onions and potato. Gently fry without colouring for about 5 mins. Stir in the stock, bring to the boil and simmer for 10 mins or until the potato is tender.
Stir in the peas, bring to the boil again, then cook for about 3 mins until they are just done. Remove the pan from the heat, add the mint leaves and whizz in a blender or food processor until smooth.
To make the parmesan biscuits, heat the grill to high. Line a baking sheet with baking parchment and divide the grated parmesan into 6 long strips. Grill for 1 min or until the cheese has melted and is lightly golden. While still warm and a bit flexible, release the biscuits from the baking parchment with a palette or cutlery knife, then cool until firm.
To serve, heat the soup and divide between 6 bowls. Scatter with mint and sliced spring onions, if you like, and serve with the parmesan biscuits on the side.
Pea, Mint & Spring Onion Soup with Parmesan Biscuits
For an easy side dish to complement a spring roast, just cook this recipe without the salmon
Nutrition: Per Serving
kcal 483 fat 25g saturates 4g carbs 34g sugars 6g fibre 3g protein 33g low in salt 0.24g
400g new potato, halved if large
2 tbsp olive oil
8 asparagus spears, trimmed and halved
2 handfuls cherry tomatoes
1 tbsp balsamic vinegar
2 salmon fillets, about 140g/5oz each
handful basil leaves
Heat oven to 220C/fan 200C/gas 7. Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.
Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.
A splash of red wine vinegar balances the richness of this cheesy pasta and magnifies the pink color of the onions and radicchio. Omit the prosciutto to make this a vegetarian main dish.
Active: 25 mins Total: 1 hr Yield: 6 to 8
2 tablespoons olive oil
2 medium-size red onions, thinly sliced
1 large head radicchio, cored and sliced into 1/2-inch-thick ribbons
2 large garlic cloves, thinly sliced
1 tablespoon red wine vinegar
3 1/2 tablespoons kosher salt, divided
6 ounces softened goat cheese, crumbled (about 1 1/2 cups)
1 1/2 cups heavy cream
3 quarts water
1 pound uncooked short pasta (such as gemelli, casarecce, or strozzapreti)
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
8 ounces fontina cheese, cut into 1/2-inch cubes (about 2 cups), divided
4 ounces thinly sliced prosciutto, torn into 1-inch pieces
Unsalted butter, softened, for greasing baking dish
2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
Preheat oven to 375°F. Heat oil in a 12-inch, high-sided skillet over medium-high. Add onions; cook, stirring occasionally, until softened, 10 to 12 minutes. Stir in radicchio, garlic, vinegar, and 1/2 teaspoon salt; cook, stirring often, until radicchio is just wilted, about 1 minute. Stir in goat cheese and cream; bring to a simmer over medium-high. Remove from heat, and set aside.
Bring 3 quarts water to a boil in a large pot over high. Stir in 3 tablespoons salt. Add pasta, and cook until just shy of al dente, 7 to 9 minutes. Drain; reserve 1 cup cooking liquid. Stir pasta, reserved 1 cup cooking liquid, pepper, nutmeg, and remaining 1 teaspoon salt into radicchio mixture. Fold in 11/2 cups fontina cheese and prosciutto; toss well.
Transfer pasta mixture to a 3-quart baking dish lightly greased with butter. Dot with remaining 1/2 cup fontina cheese; sprinkle with Parmigiano-Reggiano. Bake in preheated oven until golden brown on top and bubbling around edges, 25 to 30 minutes. Let stand 5 minutes before serving.
Pasta can be assembled through step 2 one day ahead. Cover and refrigerate until ready to bake.
In Hawaii we call Soy Sauce “Shoyu”. It’s the Japanese name for this dark salty sauce made from mashed soy beans.
We use Shoyu in many things, from dips to main dishes, Shoyu is a staple in almost every kitchen in Hawaii and is a condiment at most restaurants. One of the most popular dish made with this ingredient is Shoyu Chicken. It’s served at most local drive-ins and definitely in just about every local home.
I think of Shoyu Chicken as one of my favorite childhood comfort foods. I remember waiting for the days it was on the lunch menu at school.
This sweet salty chicken dish served over hot steamed white rice is delicious, or as we say in Hawaii “Ono”!
It’s really easy to make and requires ingredients you’ll find in an Asian Market, or if you live in Hawaii in any grocery store. I usually make up a large batch so that we can have left overs. This is one of those dishes that is just as good or even better the next day!
Best of all it doesn’t take all day to make and can be made in one pan! No fuss, no bother, just pure yummy! Here’s the recipe.
6- 8 Chicken Thighs (bone-in, skin-on)
1 Tbs. Oil
3/4 Cup Soy Sauce or Shoyu as we call it
3/4 Cup Brown Sugar
3/4 Cup Water
1/4 Cup Rice Vinegar
6 Cloves Garlic, minced
1 Tbs. Fresh Ginger, peeled and slivered
1/4 Cup Green Onions, chopped
1 Tbs. White Sesame Seeds
Heat oil in a deep skillet or pot.
Add Chicken, skin side down and fry until it turns golden brown. Flip over and fry the other side too.
In a bowl combine soy sauce, sugar, water, and rice vinegar. Pour over the chicken.
Add in garlic and ginger. Bring to a boil.
Turn down heat and cover. Simmer for about 15 minutes.
Flip chicken over and simmer covered another 15 minutes.
Remove lid and turn up the heat to reduce the sauce until it thickens to the consistency of honey.
Move to serving dish if desired and sprinkle with green onions and sesame seeds.
Shrimp Scampi is a shrimp dish just about everyone loves. It’s a simple dish with just 4 ingredients; and it can be made in a matter of minutes. I mean how hard is it to sauté shrimp in a garlic butter sauce?
Sautéing in garlic butter is very easy, specially if you’re making scampi for just 2 or 3 people. But how about making it for a crowd? If you’re making scampi for a crowd you’ll probably want to make it in batches, you really can’t expect perfectly cooked shrimp when you’re pan is heaped with raw shrimp. It’s not always easy to get a frying pan of shrimp to cook evenly. So what’s the solution?
Baked scampi! Yes instead of sautéing a huge pan of shrimp or making several smaller batches it’s easier to bake them. This is seriously the easiest way to make Shrimp scampi for a crowd! It takes just minutes to put together then baked for about 15 minutes. This impressive looking dish can be made in about half an hour leaving you plenty of time to spend with guests instead of slaving away in the kitchen!
Baked Shrimp Scampi
1 Lb. Medium Shrimp, peeled but leave tail on
1/4 Cup White Wine
1 Stick butter, melted and divided in halves
1 Lemon, juiced and zested
3 Cloves Garlic, minced
1/2 Cup parsley, chopped, divided into thirds
Dash of Cayenne Red Pepper
1/2 Cup Panko bread crumbs
1 Tbs. Olive Oil
Salt & Pepper to taste
Pasta, cooked and ready to serve
Lemon wedges for garnish
Pre-heat oven to 425º
Combine wine, 1/2 of melted butter, lemon juice and zest, garlic, 1/3 of chopped parsley, Cayenne pepper in a bowl.
Toss raw shrimp in this mixture and let sit about 5 minutes.
Arrange shrimp on baking dish and drizzle marinade over it.
Toss Panko in olive oil and 1/3 of the chopped parsley
Sprinkle over shrimp.
Drizzle remaining butter over all.
Bake in hot oven for about 10-15 minutes or until the shrimp has turned pink.
Serve over pasta, sprinkle remaining parsley over all and serve with a wedge of lemon.