This has the vibrancy to look at of a pesto, but with a much earthier flavour. The cavolo makes this a lot healthier and it’s a really clever way to cook. The ricotta adds a bit of creaminess to pull everything together.
Another great one from Jamie Oliver in his new book ‘5.’
Another one from Jamie Oliver’s ‘5’, and another one in which the name says pretty much all you need to know.
Chorizo (in my opinion) makes everything better, it’s just wonderful, and the flavours of the sausage work well with the salmon (which can handle it.) Tomato and basil is a tried and tested combo, and this is just another ‘why didn’t I think of that’ simple dish.
This is the first meal I’ve cooked from Jamie Oliver’s new book ‘5.’
The title pretty much says everything you need to know – mushrooms cooked with cheese, sage, tomatoes and garlic.
The book is brilliant, every recipe has five ingredients, with the occasional kitchen essential.
All the ingredients in this dish (which you do in one pan) just go – classic flavours, easy to prepare, delicious to eat.
Jamie’s ‘quiche leekraine’ is a great recipe for a lunch or dinner, which can then be taken to work for lunches the next day – brilliant!
It’s really simple, tastes good, and can even be frozen (well I did).
I suspect quiche purists may suggest it isn’t the traditionally correct recipe, but if you’re after a relatively healthy quiche will all the elements, this is a great place to start!
I love a pizza, but it isn’t always practical to make the dough from scratch.
By getting yourself a packet of ready made puff pastry, you cut down so much time, and it’s really easy to divide the tarts into the sizes you want.
For this recipe, we made two tarts out of one pastry, and topped with the ingredients we wanted to replicate a pepperoni pizza – but you can fill it with whatever combinations you like!
- x1 ready rolled puff pastry sheet
- Basic tomato sauce for the base
- Half a red onion diced
- Half a standard Mozzarella ball
- Six-eight slices of pepperoni (or as much as you want!)
- Salt and pepper for seasoning
- Chilli flakes options
- Preheat the oven to 200c
- Roll out the pastry, leaving it on the paper it comes with, and place it on a baking tray.
- Slice the pastry in half (or quarters if making four)
- Score (but don’t cut clean through) around a one CM boarder on each tart
- Now build…
- First spoon on your sauce (maybe some pasta sauce you made yesterday) and next add the onions
- Dot on the mozzarella
- Finally add the meat so this crisps up a bit
- Add a little salt and some pepper and the chilli flakes if using
- Cook in the top shelf of the oven for around 15 minutes but keep an eye on it
- After 15 minutes, use a spatula to gently lift under the pastry to see if it feels cooked.
This is a lovely recipe!
Everyone likes a pasta bake, but it’s so unsatisfying boiling pasta, opening a jar, stirring and baking.
This recipe tastes delicious, but involves you putting in a little bit more effort. You still feel as though you’re having a pasta filled, cheese topped naughty dinner, but you feel you’ve gone some way to deserving it!
You can find Kerryann’s tuna pasta bake by clicking here.
If you were to compare the image alongside Jamie’s recipe to mine, you would not think they were the same dish. I did plate it differently, as well as far less elegantly, but the flavours were there!
I have to say that the standout thing on the plate is the basil, olive, butter, tomato and wine sauce. It is absolutely delicious. I will use it again with other chicken dishes.
This is a really good recipe, and actually works well adapted for lunches on top of some couscous, as it soaks up all the buttery/winey sauce.
Oh, and I added a poached egg to the asparagus because they needed using up!
You can access Jamie’s recipe, here.