Place noodles in a bowl and cover with cold water. Soak for 10 mins. Drain and set aside.Place stock, lemongrass, shallot, lime leaves, dried chili, galangal, cilantro stems and 2 cups of water in a ...
Preheat the oven to 400\u00b0F. Line a 10 inch springform pan with parchment paper. Whip the egg whites and 3 tbsp cold water, slowly adding 1/3 cup sugar, the vanilla extract and a pinch of salt to ...
Preheat oven to 350\u00b0F. Line a 12x8 inch rimmed baking tray with parchment paper.Combine flour, sugar, butter and ground ginger in a food processor and pulse to form very fine crumbs. Press mixt ...
Preheat the oven to 350\u00b0F. Mix mustard, 1 tbsp of the parsley and 2 tsp water in a small bowl; set aside.Toss 2 tbsp of the oil, butternut squash, zucchini and potatoes in a bowl. Season. Heat ...
Place chicken in a large pot. Add about 10 cups water, enough to cover chicken completely. Bring to a boil on high, then educe heat to low and simmer, covered, 30-40 minutes until chicken is cooked. ...
Cook peas in a saucepan of boiling salted water for 3 mins or until heated through. Drain. Process in a food processor with the mint, cheese, lemon juice, oil and yogurt until almost smooth. Season ...
Preheat the oven to 325\u00b0F. Grease and flour a 10 inch springform pan. Warm 1/3 cup jam in a saucepan until it liquifies, remove from the heat, let cool then stir in the fresh currants. Set asid ...
Heat oil in large saucepan over high heat. Cook onion, bacon, celery, carrots and garlic until softened. Add lentils and stock. Bring to a boil, reduce heat and simmer, uncovered, for about 15 mins, ...
Wash the fish thoroughly, remove the head and tail with a sharp knife and set them aside. Fillet the fish, cut it into cubes and keep the bones. Season the fish with salt.To prepare fish stock, put ...
In a saucepan bring 6 cups of water to a boil. Add the bay leaf, cloves, pinch of salt, peppercorns, onion and chicken. Cook over a medium heat for 15 mins. Add the leek, celeriac and roughly choppe ...