For the salsa verde, combine all ingredients in a medium bowl.For the bean puree, heat oil in medium saucepan. Cook garlic and onion, stirring, until onion has softened. Add beans and stock; bring t ...
Grease and line a 9 x 5-inch loaf pan with foil, extending foil above long sides for handles.Blend or process cookies until fine crumbs form. Transfer to a medium bowl. Stir in nuts and butter until ...
For the rhubarb compote, bring the apple juice and 2 tbsp sugar to a boil. Add the rhubarb, cover and simmer for 3-4 mins. Add the cornstarch slurry and simmer for about 1 min. Set aside to cool.Mea ...
Place the sugar and water in a medium saucepan and stir over a medium heat until the sugar has dissolved. Boil, uncovered, without stirring, for about 5 mins or until the syrup turns a light caramel ...
Combine all ingredients, bring to a boil then reduce heat and simmer for 30 mins. Bring back to a boil and boil for 4 mins, stirring. Transfer to sterilized jars and let cool.Makes about 4 cups. ...
Preheat the oven to 325\u00b0F.Heat oil in a large ovenproof skillet on high heat. Fry chicken 4-5 mins, turning, until crisp and golden all over. Remove from skillet.Fry onion in same pan 4-5 mins, ...
Heat 2 tbsp oil in a saucepan and sweat garlic and diced shallots until softened. Add rice and saute for 1 min. Gradually add 1 1/4 cups stock and 3/4 cup wine, allowing liquid to absorb before addi ...
Line 2 baking trays with parchment paper. Using a pencil, draw 6 (5 inch) circles on each piece of paper. Flip paper over so markings are on the bottom.Whisk together egg white, sugar, flour, cocoa ...
Preheat the oven to 325\u00b0F. Mix the butter, 1/3 cup of the sugar, the vanilla extract and salt with a hand mixer for 4-5 mins until creamy. Stir in the eggs one at a time. Mix all but 1 tbsp of ...
Preheat the oven to 350\u00b0F. Lightly grease and line a 12 x 8-inch baking pan with parchment paper.Combine flour and 1/3 cup of the sugar in a large bowl. Rub in butter using fingertips until mix ...