This lemon and rosemary drizzle cake recipe has a lovely balance of citrus and herby flavours

Rosemary drizzle cake | Asda Good Living

butter, softened, plus extra for greasing

lemon juice (about 2-3 lemons)

caster sugar

Sprig rosemary

tbsp rosemary leaves

self-raising flour

plain flour

eggs

lemon, zest of

Pre-heat the oven to 180C/160C Fan/Gas 4. Grease a 20cm round, deep cake tin and line the base with baking paper.

For the drizzle, put the lemon juice, 100g of the sugar and the rosemary sprig in a small bowl. Leave it in a warm place so the flavours can infuse, stirring occasionally. The sugar should be dissolved by the time the cake is ready.

Meanwhile, put the rosemary leaves in a food processor with both flours. Whizz until the rosemary is cut into really tiny pieces.

Beat the butter and remaining 175g sugar together until light and creamy. Beat in the eggs, one at a time, beating well after each addition - add a spoonful of the rosemary flour with the last egg.

Fold in the rest of the flour and the lemon zest. Transfer to the cake tin and level the top. Bake for 45 minutes, or until the top springs back when lightly pressed and a skewer inserted in the middle comes out clean.

Remove the cake from the oven. Leave for 10 minutes, then pierce all over with a skewer - this will allow the drizzle to soak into the sponge. Remove the sprigs of rosemary from the drizzle, then spoon over the cake. Leave to cool in the tin.

This is a fun way to find out how bread is made, and you'll love seeing yeast make the dough rise!

Bread-in-a-bag | Asda Good Living

A large resealable food bag

Foil

wholemeal bread flour,

white bread flour

salt

sachet of dried yeast

water

<i>This recipe is part of our 'cooking with kids' feature and has instructions for children.</i>

Cut a piece of foil about 80cm long. Fold it in half, then scrunch up the corners to make your own baking tray.

Put the empty bag on the scales. Measure both flours into the bag. Add the salt and dried yeast. Seal the bag and give it a good shake.

Open the bag and add the water (and milk if using). Squeeze out the air and re-seal the bag.

Knead dough in the bag with the heels of your hands until it's all blended, turning occasionally. Knead for at least 10 mins until dough doesn't stick to the bag.

Dust the table with flour. Take dough out of the bag and knead a couple of times.

Shape the dough with your hands. Be creative! You can try all sorts of shapes; round, oval, oblong or even square.

Put your loaf in the foil tray and place on a baking tray.

Sprinkle with flour. Lay the bag over the top. Leave to rise for 45-60 mins in a warm place.

Half an hour before baking pre-heat the oven to 220C/200C Fan/Gas 7. Remove the bag. Put the bread in the oven. Bake for 20-25 mins until risen and golden.

The bread should sound hollow when trapped on the bottom. Place on a rack to cool before serving.

A light-as-air meringue cake studded with nuts

Apricot and hazelnut meringue | Asda Good Living

hazelnuts

tsp cider vinegar

vanilla extract

ready-to-eat dried apricots

cream,

dark chocolate, melted

Pre-heat the oven to 180C/160C Fan/Gas 4. Grease two 20cm cake tins and line the bases. Cook the nuts in the oven for 10 minutes, then rub off the skins in a tea towel.

Grind 150g nuts in a blender and chop the remainder.

Whisk the egg whites. Add the sugar, 1 tbsp at a time, whisking until stiff again after each addition. Whisk in the vinegar and vanilla with the last 1 tbsp sugar.

Fold in the ground nuts, then divide the mixture between the tins. Bake for 40 minutes. Turn out, peel off the paper and cool.

Put the apricots in a pan with enough water to cover. Cover and simmer for 15 minutes. Leave to cool.

Blend the apricots with just enough cooking water to make a thick purée. Spread one cake with the cream and apricot and sandwich the other cake on top. Drizzle with melted chocolate and sprinkle with chopped nuts.

The inspiration for this recipe came from an awesome haul from a farm stand where the potatoes and green beans looked especially delicious. If you are concerned about protein, don't be! Green beans are legumes (like lentils) and relatively high in protein, so you can just sit back and enjoy this curry that is packed with flavor and wonderfully filling.

Indian Potatoes and Green Bean Curry (Aloo Sabzi)

Tbsp. canola or vegetable oil

onion

garlic (minced, about 2 tsp.)

tomato (diced)

coriander

chili powder

curry powder

green beans (fresh

potatoes

chicken

lemon (juice only, about 2 Tbsp.)

Heat a large heavy skillet or a stockpot over medium heat, and when it is hot, add the oil.

When the oil is hot, add the onions, and when they are tender, 3 - 5 minutes, stir in the garlic for 30 seconds, then add the tomato with its juices, the coriander, chili powder, and curry powder, and stir for about 30 seconds, until the spices are fragrant.

Stir in the green beans, potatoes, broth or water, and salt.

Cover it, bring the liquid to a simmer, reduce the heat so that the stew stays at a low boil, and cook it for 20 - 25 minutes, stirring occasionally, until the potatoes are fork tender.  Stir in the lemon juice and serve it immediately or refrigerate it for up to 3 days (it gets even better with time).

Omit the oil. Combine all remaining ingredients in the slow cooker and cook it on low for 6 - 8 hours or on high for 3 - 4 hours, until the potatoes have reached desired level of tenderness.
(Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)

Slow Cooker Directions:

When it comes to cooking fish I’d rather splurge on the best quality, even if it’s pricier, and stick with smaller portions. With fresh tuna the key is to cook it for a very short time on high heat so the inside stays pink and tender (if you insist on cooking it all the way through I can’t be held responsible for the texture). This light, lemony marinade enhances the flavor of the fish without overwhelming it. Scramble recipe tester Leanne Guido said, “I would make this dish again and again!”

Grilled Yellowfin Tuna with Fresh Lemon and Garlic Marinade

lemon lemon

Tbsp. extra virgin olive oil

Tbsp. reduced-sodium soy sauce

garlic (minced, about 1 tsp.)

red pepper flakes

yellowfin tuna (use US Atlantic, pole-caught, if possible), (or use halibut

In a small flat dish with sides, whisk together all the ingredients except the tuna, then add the tuna, flipping it a couple of times to coat it, and then set it aside for at least 10 minutes and up to 30 minutes, flipping occasionally.

Preheat the grill to medium-high heat (alternatively cook it in a cast iron skillet). Put the tuna over direct heat and cook it for 2 - 3 minutes, then flip it, spoon a little of the marinade on top, and cook it for 2 – 3 more minutes.

Remove the tuna from the grill (or the pan), let it sit for 3 – 5 minutes, and then slice and serve it immediately with the lemon wedges.

Aquest sí que és l'autèntic allioli tradicional: només allioli. Sense ou ni rovell. Sembla molt difícil de fer, encara que no ho és. Però també és cert que per molt que ho dominis sempre se't pot arribar a tallar. A mi també em passa de vegades, eh? Imprescindible fer un bon ús d'un morter i d'una mà de morter... i si voleu, d'un setrill de raig fi. Si el morter és de ceràmica, marbre, pedra o fusta ja és qüestió de gustos, però us recomanaré el de ceràmica de tota la vida, aquell groc amb motius verds. L'oli és un altre tema a tenir en compte. Jo sempre recomano oli d'oliva però de gust suau, no massa intens. Es poden fer molt tipus d'allioli.

Allioli autèntic

Oli d'oliva

step 0

step 1

step 2

step 3

step 4

Piqueu bé l'all fins que feu una pasta. Per evitar que us saltin, i abans de picar, podeu pressionar cada tros per separat. També podeu aixafar els grans d'all amb un ganivet prèviament.

step 5

Aneu picant amb paciència... fins que comenci a fer humitat.

step 6

Veureu com al final quedarà una pasta cremosa i pastosa.

step 7

Heu d'anar vigilant sempre la textura de l'allioli... i preveure quina quantitat d'oli admet en cada moment.

step 8

No pareu mai de remenar. Si garantiu la textura que s'enganxa a les parets... és que aneu bé.

step 9

A poc a poc s'anirà fent una pasta més densa... que admetrà més oli... però no us emocioneu. És molt fàcil que es talli.

step 10

I així... anar fent fins a aconseguir la quantitat d'allioli desitjada.

step 11

Ja el tenim a punt per servir. No el reserveu a la nevera o s'abaixarà l'emulsió. Aquest allioli no porta ou, així que no hi ha perill per deixar-lo fora. En qualsevol cas, és un allioli que s'ha de fer i consumir al moment, ja que l'emulsió no durarà massa minuts en bones condicions.

step 12

Això sí, suqueu-hi pa... i gaudiu de l'autèntic allioli.

step 13

Podem trobar un "rossejat" fet amb arròs o fet amb fideu, com és el nostre cas. Si tenim fet un bon brou de peix vermell són supersenzills de fer i estan boníssims. Us recomano menjar-los sense allioli, que és com s'ha de fer, vaja.

Fideus rossejats

Fideus

Brou de peix vermell

Preparem una paella. Si cal, afegiu-hi més brou durant la cocció. Tireu un raig d'oli i fregiu una mica l'all... compte que es poden cremar molt fàcilment.

... la idea és rossejar-los i que no es cremin.

Han d'agafar aquest coloret tan magnífic.

Afegiu-hi el brou calent, poseu-ho al punt de sal i deixeu-ho coure fins que els fideus estiguin al seu punt.

Ho remeneu una miqueta, perquè no s'enganxi res. Però no s'ha de tocar més.

Quan el fideu estigui pràcticament cuit, ho posarem al forn a 200 graus i només la part de grill. Res, 3-5 minutets.

No sé quantes truites de xanguet em devia fer la meva mare de petit. Fa anys el xanguet es trobava amb molta facilitat, oi? A mi, personalment, em trasllada a la meva infància. Ara resulta difícil trobar-ho perquè la seva captura està molt restringida.

Truita de xanguet

Xanguet

Julivert

D'entrada, rentarem bé el peix sota l'aigua amb un colador.

Ara ens disposarem a batre un parell d'ous.

Com fem amb totes les truites... batrem els ous fins a oxigenar-los una mica.

També hi posarem una mica d'all i julivert, tot i que és opcional.

Posem una paella a escalfar... amb un raig d'oli... i salem una mica el peix.

... i immediatament afegim l'all i julivert.

Ho remeneu una mica tot plegat que agafi una miqueta de color.

Com en altres ocasions, li donarem forma de truita francesa.

Si ho acompanyeu de llesquetes de pa amb tomàquet... molt millor.

Per cert, aquesta truita es pot fer igual però enfarinant i fregint el xanguet prèviament. També es pot tirar el peix cru dins l'ou i coure-ho una mica més. Bon Profit!

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Rosemary drizzle cake | Asda Good L...

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Top 8 all recipes from across the web

The most viewed all recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Rosemary drizzle cake | Asda Good L...

Bread-in-a-bag | Asda Good Living

Apricot and hazelnut meringue | Asd...

Indian Potatoes and Green Bean Curr...

Grilled Yellowfin Tuna with Fresh L...

Allioli autèntic

Fideus rossejats

Truita de xanguet

The most viewed all recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine