Jerusalem artichokes are actually tubers like potatoes you can cook them as you would potatoes. They have a truffley, mushroom flavour. You can scrub and roast them whole like mini jacket potatoes and split them open, drizzled with a little … Continue reading
Ingredients 200g of your favourite chocolate spread 1 brioche loaf cut into 1cm thick slices (about 12 slices) 60g butter 2 tablespoons caster sugar 1 teaspoon ground cinnamon Berries to serve Method Ensure the chocolate spread is a room temperature, … Continue reading
Dark chocolate roulade with a spiced orange, pomegranate and white chocolate mousse cream covered with white chocolate shards – as seen on Channel 4. Ingredients For the roulade: 135g dark chocolate 50ml water 85g caster sugar 3 eggs 1 tbsp … Continue reading
This whole roast cauliflower recipe is a beautiful vegetarian alternative for your Christmas dinner. Serve as a vegetarian main or side dish. Serves 8 Ingredients For the cauliflower 8 baby cauliflowers (or two large if you can’t get baby ones) … Continue reading
Authentic Indian spicy side dish, perfect accompaniment for Chicken Tikka skewers Makes 1 1/2 cups Ingredients 1 tablespoon cumin seeds 1 cup mint leaves, roughly chopped 1 cup coriander leaves, chopped 2 teaspoons grated fresh ginger 1/2 cup Greek-style natural yogurt … Continue reading
A recipe from an unusual Christmas brunch created exclusively for The Times by cookery school owner Angela Malik Times photographer, Matt Lloyd Angela Malik November 30 2011 6:24PM Serves 6 Ingredients 50g dried blueberries 50g dried cranberries 50g dried apricots … Continue reading
A recipe from an unusual Christmas brunch created exclusively for The Times by cookery school owner Angela Malik Times photographer, Matt Lloyd Angela Malik Last updated November 30 2011 9:00PM Makes 12 Ingredients 3 eggs 250ml single cream 160ml maple … Continue reading
A recipe from an unusual Christmas brunch created exclusively for The Times by cookery school owner Angela Malik Times photographer, Matt Lloyd Angela Malik Last updated November 30 2011 9:00PM Serves 8 Ingredients 60g butter 1 bag baby spinach 1 … Continue reading
A recipe from an unusual Christmas brunch created exclusively for The Times by cookery school owner Angela Malik Times photographer, Matt Lloyd Angela Malik December 1 2011 12:01AM Serves 8 Ingredients 750g raw sweet potatoes (whole) 125ml milk 4 eggs … Continue reading
As showcased on Taste of Christmas – AEG Perfekt Cooking Classes by Angela Malik. A fantastic and authentic way to use your Christmas ingredients. Makes 6 koftas Ingredients For the koftas 100g minced turkey 1 teaspoon ginger paste ½ teaspoon … Continue reading
Thai Curries - 19.05.2012 - was £85 now £59!
Wok Tossed Spicy Jerusalem Artichokes with Lovage 