Melt butter in a large saucepan on medium heat. Add onion; cook and stir for 5 mins or until soft. Add crushed garlic; cook and stir for 1 min.Add potato and stock to pan. Bring to a boil. Reduce he ...
Preheat the oven to 350\u00b0F. Line a baking pan with parchment paper.Melt butter in a small saucepan on medium heat. Stir in flour; cook and stir for 1 min. Remove from heat. Gradually whisk in ho ...
Preheat oven to 400\u00b0F. Grease and line 6 - 3 inch tart pans with puff pastry.Cream butter and sugar until light and fluffy. Add egg and beat well. Fold in ground almonds and ginger. Distribute ...
Heat a saucepan and dry fry the coriander seeds and chili flakes for 1 min. Remove 1 tbsp of the mixture and allow to cool. Add the oil, carrots and lentils to the remaining spices and cook for 3 mi ...
Place 2 pts strawberries, the apple juice, vanilla and lemon juice in a blender and puree until smooth. Cover and refrigerate until very cold.In a bowl, whisk the egg whites with a pinch of salt unt ...
Heat the oil in a saucepan, add the onions and saute for 3-4 mins. Add the potatoes and saute for 2-3 mins, stirring. Pour in the stock and bring to a boil. Simmer for 10 mins. Add the leeks and coo ...
Heat oil in a large saucepan on high heat. Add chicken and cook, stirring, 3 mins. Add onion and ginger and cook, stirring, 2 mins. Stir in curry powder and season with salt and pepper.Sprinkle with ...
Heat oil in a small saucepan on medium heat. Add mustard and cumin seeds, and cook 30 seconds. Remove from heat and stir in vinegar and honey.Combine cabbage, carrot, onion and vinegar mixture in a ...
Heat half the peanut oil in a wok on high heat. Stir-fry the Thai eggplant for 2 mins. Add the butternut squash and remaining peanut oil; stir-fry until almost tender. Add the baby eggplant, onion a ...
Combine chicken necks, onion, celery, carrot, bay leaves, peppercorns and 10 cups water in a 4.5-quart slow cooker. Cook, covered, on low for 8 hours.Strain stock through a fine mesh sieve, discardi ...