Nutrition key to sound health
A Margherita Pizza and a thread of our Extra Virgin Olive Oil, the perfect combination of Art and Tradition.
Place the marinade ingredients in a bowl and mix well together. Cut slits in the chicken and season with salt and pepper. Rub the marinade over the chicken making sure it is well-coated. Leave to marinade for as long as you can – the longer the better.
Preheat the oven to gas Mark 6, 200°C (400°F) .
Arrange the chicken in a single layer on a baking tray and bake for 25 minutes or until the chicken is cooked.
To prepare the rice: Heat the oil in a large sauce pan and add the onion. Cook over a medium-high heat until the onions are browned. Be careful not to let them burn.
Add the cinnamon, cloves and turmeric. Cook for 2-3 minutes.
Then add the rice and cover with the stock or water. Put a lid on the sauce and bring to the boil. Stir once, then reduce to a simmer for approximately 10 minutes. At this stage the water will have evaporated and the rice with be fluffy.
Serve the chicken with the rice, lemon and coriander yoghurt, some lemon wedges and a green salad.
by Nigella. Featured in HOW TO EAT
Photo by Jonathan Lovekin
This is my favourite – along with all my other favourites. I love the buttery, eggy creaminess of the sauce, saltily-spiked with hot-cubed bacon: it’s comforting, but not in a sofa-bound kind of way. It feels like proper dinner, only it takes hardly any time to cook. This is my most regular dinner for two: I keep, at all times, the wherewithal to make it in the house.
For US cup measures, use the toggle at the top of the ingredients list.
Serves: 1-2 Metric Cups
This makes two platefuls: it’s up to you whether you conclude this is enough for one or two of you.
WebMD@WebMD·Potatoes get a bad rap, but they’re gluten free, they offer more potassium than a banana, they’re good sources of vitamin B6 and vitamin C, and they score high on the satiety index, which measures how filling foods are.
https://www.webmd.com/diet/ss/slideshow-bad-foods-good-for-weight-loss?
Foodaware 
Makes approx. ¾lb (350g) fresh pasta, feeds approximately 3-4.
You will need:
300g (10oz) ’00’ flour
25g (1oz) semolina flour and extra for dusting
A good pinch of salt
1 whole egg and 3 large egg yolks
1 dessertspoon extra-virgin olive oil
1 teaspoon cold water
Sift the ’00’ flour, 25g (1oz) of the semolina flour and the pinch of salt into a bowl. Make a well in the centre of the flour, break in one whole egg and two egg yolks into the centre, together with the extra-virgin olive oil and the cold water and mix everything together.
When the dough is at a crumbly stage (before you form it into a ball) check to see if there is enough moisture in it. If there is not, add the remaining egg yolk and maybe even an extra egg white. It is difficult to be exact with the quantity of liquid, as it depends on the size of the eggs and the brand of flour.
Knead the dough for 8-10 minutes or until it is really smooth and silky, see my Tip, above left. Wrap it well in cling film and let it rest for 30 minutes before rolling. Divide the dough into three pieces – keep two covered in cling film while you roll the other piece into a length that is 1-2mm (about 1/8in) thick. As a guide, you shouldn’t be able to read the lettering on a matchbox through the pasta. If the pasta is rolled too thinly it will be too sloppy and won’t be strong enough to hold the sauce.
Using a knife or pizza wheel, cut into ¼in (5mm) strips for noodles or tagliatelle. Pappardelle are the widest of the noodles, they should be cut to a width of 15mm (about »in) with a crimped-edge cutter. Toss the cut pasta in the extra semolina flour and then place them on a tray that is also sprinkled generously with semolina flour. Repeat with the remaining pasta dough.
The pasta is best if the strips are allowed to dry out for at least an hour in the fridge or cool place.
It can be kept for up to three days in the fridge.
http://www.rachelallen.com/post/gillian-hegartys-home-made-pasta