Tag: Rachel Allen

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Rachel’s Sardine, Tomato and Avocado Bruschetta

 

rachel sardine brusch 18716

You will need:

A good handful of cherry tomatoes, quartered

3 tablespoons of extra virgin olive oil

Juice of half a lemon

Salt and freshly ground black pepper

A few leaves of basil, sliced

1 good quality tin of sardines, drained

1 ripe avocado, cut in to roughly 1cm (1/2in) dice

In a bowl, mix together the quartered cherry tomatoes, the extra virgin olive oil, the lemon juice and season to taste with salt and freshly ground black pepper.

Next, stir in the sliced basil, the drained sardines and diced avocado, taking care not to break them up too much. To serve, spoon your mixture on to your toasts and serve immediately.

Bruschetta Recipe & Toppings:

http://www.rachelallen.com/post/sardine-tomato-and-avocado-bruschetta

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Rachel Allen’s Baked Mushroom Risotto

rach mush ris mar 16

Serves 2-4.

You will need:

50g (2oz) dried porcini mushrooms

400ml (14fl oz) boiling water

800ml (1pt 9fl oz) good-quality chicken or vegetable stock

50g (2oz) butter

1 onion, finely chopped

3 garlic cloves, chopped

Salt and freshly ground black pepper

400g (14oz) risotto rice, such as carnaroli or arborio

200ml (7fl oz) white wine

8 tablespoons grated Parmesan, plus extra for serving

100g (3oz) butter, soft, cut into cubes

4 tablespoons marjoram or parsley, chopped

Good squeeze of lemon juice

2-3 tablespoons mascarpone (optional)

 Directions

In a heatproof bowl, combine the dried porcini mushrooms and boiling water. Soak for 20 minutes or until soft.

Preheat the oven to 180°C, 350°F, Gas 3. Place the chicken or vegetable stock, whichever you are using, in a saucepan over a medium-low heat and bring to just under a simmer.

Add the butter to a large saucepan or casserole dish with a lid, and place on a medium heat. Add the chopped onion and the chopped garlic and cook for 6-8 minutes until soft.

As the onion is cooking, drain the porcinis but reserve the soaking liquid. Roughly chop the porcinis and set aside, then strain the soaking liquid and add to the simmering stock. Season this liquid with salt and pepper.

Add the chopped porcinis to the onion and cook, stirring frequently, for 1-2 minutes. Next, stir in the risotto rice and cook for two minutes, stirring gently. Add in the white wine, stir and cook for 2-3 minutes until it has evaporated. Pour in the simmering stock, stir to combine, place a lid on top and put it into the oven. Cook for 10-12 minutes until just al dente.

Remove the risotto from the oven, add the grated Parmesan and cubes of butter, then use a wooden spoon to beat everything together. Stir in the marjoram or parsley, whichever you are using, lemon juice and mascarpone, if using.

Serve immediately with grated Parmesan on top.

http://www.rachelallen.com/post/baked-mushroom-risotto

 

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Rachel’s Quick Fruit Brulée

peach-brulee

Ingredients

(serves 4)
2 bananas, peeled and cut at an angle into 5mm (ªin) thick slices

4 nectarines or peaches, stones removed and flesh cut into wedges 5mm (ªin) thick

16 strawberries, hulled and quartered

100g (3ƒoz) caster sugar, plus an additional tablespoon of caster sugar

1 tablespoon lemon juice

4 tablespoons mascarpone or 
whipped cream

In a large bowl, toss the sliced 
bananas, the chopped nectarines or peaches, whichever you are using, 
and the quartered strawberries with 
one tablespoon of the caster sugar 
and the lemon juice. Divide between individual bowls, adding a few blobs of the mascarpone or whipped cream, whichever you’re using, to each one.

Next, make the caramel to go on top. Place the 100g (3ƒoz) caster sugar in a small to medium saucepan on a medium heat and stir. It will begin to look lumpy and sandy, but don’t worry – just keep stirring. Eventually, it will become viscous, turning from golden to a rich caramel colour. Altogether, this can take up to about 12 minutes.

Using a spoon, carefully drizzle all the caramel over the mascarpone or whipped cream, whichever you’re 
using, and over the fruit. Set aside for about five minutes, just to allow the caramel to cool and set hard, then serve.

Peach Recipes:

http://www.rachelallen.com/

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Rachel Allen’s new courgette, mint and goats cheese frittata recipe


leeclarke148
Breakfast inspo right here 👉 try Rachel Allen’s new courgette, mint and goats cheese frittata recipe 😋
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Will you try this for breakfast or supper? Let us know in the comments.
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WHAT YOU NEED:
🥒 2-3 courgettes, unpeeled (try to choose small ones) 🌿 40g butter
🌿 1 tbsp olive oil
🌿 Salt and freshly ground black pepper
🥚 8 eggs
🥛 2 tbsp milk 🌿 2 cloves of garlic, crushed
🌿 2 generous tbsp chopped mint
🌿 salt and pepper
🌿 25g butter
🧀 150g soft goat’s cheese
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#omletterecipe #omelette #omelettes #eggs #courgetterecipe #vegetarianinspo #vegetarianbreakfast #vegetarianrecipe #protein #healthystart #healthybreakfast #breakfast #breakfastinspo #breakfastrecipe #frittata #RecipesWithRachel #HerbalifeNutrition #Herbalifestyle #HerbalifeCoach #Herbalife #Herbalife💚
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Rory O’Connell’s Summer spinach with garlic, chilli and lemon

 rachel summer spinach 5616

Serves 4-6.

You will need:

1kg (2lb 3oz) spinach leaves, stalks removed

2 tablespoons olive oil

2 large cloves of garlic, peeled and very thinly sliced

1 dried chilli, crushed into small pieces, or a pinch of chilli flakes

Salt and freshly ground black pepper

Juice and zest of 1 lemon

Directions

Wash the destalked spinach in several changes of cold water, then allow it to drain in order to remove as much of the water as possible.

Place a wide, low-sided, heavy saucepan or frying pan on the heat and add the olive oil. Immediately add the peeled thinly sliced garlic, and cook gently until the olive oil gets hot and the garlic colours slightly. Add the crushed dried chilli or the chilli flakes, whichever you are using, and cook for a few seconds – the garlic should now be golden.

Increase the heat and add the drained spinach, being careful because it will hiss and spit a bit. Cook the spinach, turning it constantly, then season with a little salt and freshly ground black pepper.

Add the lemon juice and zest, and stir them in. Pull the pan off the heat and taste. Correct the seasoning and serve the spinach immediately in a hot dish. The spinach can also be removed from the pan when it is cooked, spread out flat to cool, and served later at room temperature.

Garlic Recipes:

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Gillian Hegarty’s Home-made Pasta

 wild-garlic-pasta_0

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