blitz

Cauliflower bake

Tbsp Olive oil

Onion, chopped finely

Garlic, crushed

Courgettes, grated

Cauliflower florets, and chopped stalks, blanched (Main)

tin Chickpeas, drained

Buckwheat flour, or other gluten-free flour

Baking powder

½ tsp Turmeric

Almond milk

tsp Wholegrain mustard

Salt and black pepper

Tbsp Pesto

basil

Preheat an oven to 180C. Grease and line a 20 x 20 baking dish.

Heat the oil in a frying pan. Add the onion and garlic, cooking for 5 minutes to soften. Add the courgettes, cooking for a further few minutes until softened. Stir through the cauliflower.

In a kitchen processor place the chickpeas, flour, baking powder, turmeric, milk, mustard, salt and pepper, blitzing until smooth. Stir through the pesto and basil. Combine with the vegetables and pour into the baking dish. Place into the oven for 40 minutes or until set in the middle. Cool in the tin before cutting into lunch-size pieces.

Vanya Insull's whole roasted pumpkin soup

butternut pumpkin

onion

olive oil

garlic, crushed

tsp cumin

vegetable stock

To taste salt and cracked black pepper

white bread

Tbsp chopped fresh Italian parsley

tsp cream (optional)

Preheat the oven to 170°C fan bake. Line an oven tray with baking paper.

Place the whole pumpkin on the lined oven tray. Cut the ends off the onion and cut the unpeeled onion in half. Drizzle with 1 tablespoon of the olive oil and place on the tray skin-side down.

Bake for 1 hour 40 minutes or up to 2 hours, depending on the size of your pumpkin. It is cooked when the skin has browned and it is easily pierced with a fork.

To make the croutons, tear the bread into bite-sized chunks and spread out on an oven tray. Drizzle with olive oil, then bake for about 15 minutes until golden.

Once the pumpkin has cooled, peel off and discard the skin. Cut the pumpkin in half and scoop out and discard the seeds. Chop the flesh into large pieces or mash it. Discard the onion skin and coarsely chop the onion.

To make the soup, heat the remaining 1 tablespoon olive oil in a large pot, add the garlic and saute for 1 minute.

Add the onion and cumin to the pot and stir together.

Stir in the pumpkin and stock, bring to a simmer and cook for 5–10 minutes.

Remove from the heat and use a stick blender to puree the soup. Taste and adjust seasonings.

Serve topped with the home-made croutons, parmesan, parsley and a swirl of cream (if using).

How to Make Buckwheat Soba Noodles from Scratch

(70 grams/2 1/2 ounces) all-purpose flour

(175 grams/6 ounces) filtered or mineral water

Buckwheat starch or tapioca starch, for rolling the soba

Adapted from Sonoko Sakai&#x27;s recipe for Ni-Hachi Style Soba Noodles.

The Kitchn

Emma Christensen

Step 1

Combine the flours: Weigh the two flours. Sift them through the strainer into a large mixing bowl.

Step 2

Add the water to the flour: Measure the water and pour it over the flours.

Step 3

Knead until a crumbly dough is formed: Work the flours and water together with your hands and then knead it in the bowl until it come together into a rough and slightly crumbly dough. If the dough feels dry or you can still see dry flour after a few minutes of kneading, then add water a tablespoon at a time until all the flour is integrated. Conversely, if the dough feels very wet and sticky, add all-purpose flour a tablespoon at a time until it becomes a workable dough.

Step 4

Knead the dough on the counter until smooth: Turn the dough out onto the counter. Continue kneading until it holds together easily, does not crack while kneading, and becomes smooth. You should not need to add any more flour at this point. The dough will be very dense — use all your strength!

Step 5

Shape the dough into a disk: Shape the dough into a pointed cone, like a mountain peak. Press straight down on the peak with the palm of your hand, squishing it into a disk about 1/2-inch thick. The bottom should be very smooth. This step helps ensure that the dough is even and in a uniform shape before rolling.

Step 6

Roll out the dough: Sprinkle the counter with a little starch and place the dough on top. Sprinkle the top of the dough and the rolling pin with starch. Begin rolling out the dough, working from the center of the dough outward in long, even strokes. Gently tap the edges of the dough with your rolling pin to shape them into straight lines as you roll, gradually shaping the dough into as close a rectangular shape as you can make it. Use more starch as needed to prevent sticking. Continue rolling the dough into a rectangle longer than it is wide and 1/16-inch to 1/8-inch thick (as thin as possible!). It&#x27;s ok to move it around on the counter and flip it over as needed. Keep in mind that the vertical width of your dough will be the length of the final soba noodles.

Step 7

Fold the dough: The next step is folding the dough in order to make it easier to cut straight, thin noodles. Spread a generous handful of starch over half of the dough. Fold the dough in half, like closing a book. Spread the bottom of the dough with more starch and fold the top down. Spread starch over the entire surface of the dough and fold the top down again. You should end up with a tidy rectangular package.

Step 8

Slice the soba: Place a pastry scraper, ruler, or other thin, flat utensil over the top of the folded dough. You will use this as a guide when cutting the noodles. Using your chefs knife, begin cutting the noodles 1/16-inch to 1/8-inch thick — the same thickness as your dough. Move the pastry scraper back with every cut to help you cut noodles with an even thickness. Toss the cut noodles with a little more starch to prevent sticking. Cook or freeze the soba within a few hours.→ Make-Ahead Moment: At this point, the soba can be frozen for up to 3 months. Thaw in the fridge before cooking.

Step 9

Cook the soba: Set a strainer in your sink. Fill a large bowl with cold water and ice cubes, and set this near the sink. Bring a large pot of water to a boil. Salt the water generously and drop in the soba. Cook for 60 seconds, then drain through the strainer in the sink. Rinse thoroughly under cool water, lifting and gently shaking the soba until the cooking film is rinsed away. Immediately dunk the soba in the bowl of ice water. Drain and serve with dashi, soy sauce, and sesame oil, or use the soba in any recipe.

An easy, cheesy crowd-pleasing casserole made with savory ground beef and baked with tender rigatoni noodles. 

How To Make Cheesy Baked Rigatoni with Beef

garlic

low-moisture mozzarella cheese, divided

Parmesan

beef

kosher salt, plus more for cooking the pasta

Italian seasoning

black pepper

(24-ounce) jars marinara

rigatoni pasta

basil leaves,

Make ahead: The unbaked casserole can be prepared up to 2 days in advance, covered with aluminum foil and refrigerated. When ready to bake, remove from the refrigerator while the oven heats. Uncover and add 5 to 10 minutes additional baking time.Storage: Refrigerate leftovers in an airtight container for up to 5 days.Ingredient variations. Ground turkey or Italian sausage can be substituted for the ground beef. Baking from frozen: If you plan to bake the casserole straight from the freezer, assemble it in a metal or disposable foil baking dish. Let the unbaked casserole cool completely in the pan, then wrap tightly in aluminum foil and freeze for up to 2 months.Bake the casserole, still wrapped in the foil, at 350ºF until heated through and an instant-read thermometer registers 165°F in the center. For a frozen casserole, this will take 1 hour 45 minutes to 2 hours. For a thawed casserole (thaw overnight in the refrigerator), this will take about 1 hour. Whether baking from frozen or thawed, bake uncovered for the last 15 minutes so the cheese can brown.

Patty Catalano

Heat the oven to 350°F. Arrange a rack in the middle of the oven and heat the oven to 350°F. 

Boil the water. Bring a large pot of heavily salted water to a boil over high heat. Meanwhile, prepare the aromatics and cheese and cook the beef.

Prepare the produce and cheese. Dice 1 medium yellow onion (about 1 cup). Mince 4 garlic cloves. Shred 8 ounces of the mozzarella cheese (about 2 cups), then cut the remaining 4 ounces into 1/2-inch cubes (about 1 cup). Grate 3/4 ounce Parmesan cheese (about 2/3 cup grated on a Microplane or 1/4 cup store-bought).

Cook the onion and brown the beef. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat until shimmering.  Add the onion and cook until soft and lightly browned, 5 to 6 minutes. Add the garlic and cook until fragrant, 30 seconds to 1 minute. Add 1 pound ground beef, 1 teaspoon kosher salt, 1 teaspoon dried Italian seasoning, 1/2 teaspoon black pepper, and cook until the beef is browned and no longer pink, about 8 minutes. Remove the pan from the heat.

Cook the pasta. Add 1 pound dry rigatoni pasta to the boiling water and cook pasta according to package directions until al dente, 10 to 12 minutes. 

Drain the pasta. Drain the pasta in a colander.

Combine the pasta and beef. Add the pasta to the pot of beef and stir to combine. 

Add the sauce and mozzarella. Add 2 jars pasta sauce and stir to combine. Add 1 cup of the shredded mozzarella and stir to combine. Add the cubed mozzarella and fold it in. 

Transfer the pasta to a baking dish and top with more cheese. Transfer the pasta mixture to a 9x13-inch baking dish, or divide between 2 (8-inch) baking dishes or disposable foil trays. (Use a metal or disposable baking dish if you’re planning to freeze this.) Sprinkle with the grated Parmesan and remaining 1 cup mozzarella. 

Step 10

Bake the casserole. Bake until the edges are bubbling and the cheese on top is completely melted and browned in spots, about 30 minutes. 

Step 11

Cool the casserole. Remove the baking dish to a wire rack and let cool for 5 to 10 minutes before serving. Top with chopped fresh basil leaves, if using.

Chocolatey and chewy, these homemade RX Bars are our take on the darling meal replacement of the moment. A sprinkling of finishing salt upgrades these bars and helps bring out the flavor even further.

How To Make Copycat RX Bars

whole raw almonds (about 5 ounces)

whole raw cashews (about 5 ounces)

egg white protein powder (3 ounces)

cocoa powder (2 ounces)

coarse sea salt

Storage: Store in the refrigerator for up to 2 weeks or freeze for up to 3 months. 

Line the pan with parchment paper. Line an 11x7-inch baking pan with a parchment paper sling. 

Process the nuts until finely chopped. Place the almonds and cashews in a food processor fitted with the blade attachment. Process until finely chopped into a crumb consistency, 1 to 1 1/2 minutes. 

Process the egg white protein and cocoa powder. Add the egg white protein powder and cocoa powder and process for 30 seconds. You may need to stop the machine and scrape down the sides of the bowl. 

Add the dates and process until a dough forms. Add the dates and process for 1 to 2 minutes. The processor will be very full so the dough might not form a ball, but it should feel slightly tacky and hold together when squeezed. The mixture will not feel dry or powdery once the dates are completely incorporated.

Press the date mixture into the pan. Transfer the date mixture to the prepared pan. Press down into an even layer with your fingers. You can also use a small piece of parchment to help you press the dough into a smooth layer and keep your hands from getting too sticky. Sprinkle with the salt and press lightly to adhere.

Chill and cut the bars. Refrigerate for at least 1 hour or freeze for 30 minutes to set. Grasping the parchment, pull the slab out of the pan and place on a cutting board. Using a pizza cutter or large knife, cut into 20 (2- x 1 3/4-inch) bars.

Store the bars between parchment in an airtight container. Transfer the bars to an airtight container. Divide each layer of bars with a piece of parchment to keep the bars from sticking together. Bars can also be wrapped individually in parchment paper for easy transport.

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RX Bars are the meal replacement bar of the moment. Thanks to a streamlined ingredient list that just so happens to be compliant with a certain month-long eating program, these bars are an easy solution when you need to fill up on the go. These high-protein, chocolatey date- and nut-based bars are sprinkled with sea salt, satisfying that craving for sweetness. And if you're wondering what they taste like, imagine the chewy edge of a chilled brownie — they're that decadent and now you can make them at home.

Copycat Rx Bars

How to make a pumpkin spice latte in your own kitchen, no espresso maker, milk frother, or special syrups required. 

How To Make Pumpkin Spice Lattes Even Better than Starbucks

pumpkin purée

pumpkin pie spice,

sugar

vanilla extract

milk

coffee

cream,

Make a big batch of pumpkin spice base: If you like, you can make a big batch of the pumpkin spice base, and refrigerate. To make 8 full servings, cook 1/2 cup pumpkin purée with 2 teaspoons pumpkin pie spice, 1/2 teaspoon black pepper, and 1/2 cup granulated sugar. Stir in 1/2 cup vanilla extract. Refrigerate for up to 1 week and use as desired. To serve, blend 1/3 cup pumpkin spice base with milk until frothy, and add 1 or 2 shots of espresso. Top with whipped cream and serve.SubstitutionsVanilla: Yes, this recipe calls for 2 tablespoons (not teaspoons) of vanilla. This sounds like a lot, but it does more than anything else to mimic the intense, even artificial, taste of the syrups used in coffee shops. But feel free to start with less and bump it up as needed.Milk fat: This recipe is most satisfying when made with whole milk, but 2% and skim can be substituted.Canned pumpkin substitution: You can substitute 1 teaspoon Torani Pumpkin Spice Syrup for the canned pumpkin if you have it on hand.Sugar substitute: You can use a sugar substitute in place of the sugar if desired. Add to taste.

Faith Durand

Heat the pumpkin and spices. Place the pumpkin, pumpkin pie spice, and a generous helping of black pepper in a small saucepan over medium heat and cook, stirring constantly, until it&#x27;s hot and smells cooked, about 2 minutes.

Stir in the sugar. Add the sugar and stir until the mixture looks like a bubbly, thick syrup.

Warm the milk. Whisk in the milk and vanilla and warm gently, stirring often and watching carefully to make sure it doesn&#x27;t boil over.

Blend the milk. Carefully process the mixture with a hand blender or in a traditional blender (hold the lid down tightly with a thick wad of towels!) until frothy and blended.

Mix the drinks. Make the espresso or coffee and divide between 2 mugs. Add the frothed milk and pumpkin mixture. Top with the whipped cream and a sprinkle of pumpkin pie spice, cinnamon, or nutmeg if desired.

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'Tis the season. Can you hear the espresso machine firing up? Starbucks brought back its rockstar latte, the queen of froth, the obsession of millions — the Pumpkin Spice Latte. But if you don't want to drive to Starbucks and just fancy making it yourself at home, we have your back! Here's how to make a spicy, frothy Pumpkin Spice Latte at home. It's so easy, and you'll have enough to share with someone you truly love. Don't skip the whip.

Pumpkin Spice Latte

Learn the simplest, easiest method for roasting a chicken at home.

How To Roast a Perfect Chicken

chicken

Olive oil butter

salt

lemon garlic

Storage: Leftovers will keep for about 5 days in the refrigerator or can be frozen for up to 3 months.Seasoning: You can change the flavor of the chicken by adding a spice rub along with the salt and pepper. We like Chinese 5-spice blend, za&#x27;atar spices, and ras el hanout.Roasting with vegetables: You can also make a two-in-one meal by roasting the chicken on top of a bed of potatoes, onions, carrots, or other veggies. Take a look at this recipe for instructions and inspiration: Viking Chicken.

Preheat the oven to 450°F. Arrange a rack in the lower third of the oven, remove racks above it, and heat to 450°F. Prepare a work station with your chicken, seasonings, roasting pan, and a piece of kitchen twine nearby.

Remove the giblets. Reach inside the cavity of the chicken and remove the bag of giblets (if you can&#x27;t find them, check in the neck cavity). The giblets can be discarded, saved for stock, or used to make gravy later on.

Pat the chicken dry. Pat the chicken dry with paper towels, making sure to absorb any liquid behind the wings or legs. Blot inside the body cavity too, getting the chicken as dry as you can inside and out.

Rub the chicken with olive oil or butter. Rub a thin layer of oil or softened butter all over the chicken, paying special attention to the breast and the drumsticks. Be generous here! The fat will help the skin crisp and become golden.

Sprinkle generously with salt and pepper. Sprinkle the chicken all over with the salt and pepper. Again, be generous here!

Place flavorings inside the chicken and truss (optional). If desired, stuff the cavity of the chicken with halved lemons, whole cloves of garlic, or herbs. This adds subtle flavor to the chicken. Tie the legs together with a piece of kitchen twine.

Place the chicken, breast-side up, in the pan. Place the chicken breast-side up in a roasting pan, cast iron skillet, frying pan, baking dish, pie plate, or any other shallow ovenproof dish. You can roast the chicken by itself in a pan, or lift it off the pan using a roasting rack or coarsely chopped vegetables (see Recipe Note).

Lower the heat to 400°F and roast for 60 minutes. Place the chicken in the oven. Immediately lower the oven temperature to 400°F. Set a timer for 60 minutes and let the chicken roast undisturbed.

Check the chicken. The chicken is done when it registers 165°F in the thickest part of the thigh, when the wings and legs wiggle loosely, and when the juices run clear. If the chicken is not ready, continue roasting and checking every 10 minutes until it is done. Total roasting time will be between 1 and 1 1/2 hours — exact cooking time will depend on the size of the chicken.

Rest the chicken. Transfer the chicken to a clean cutting board and let it rest for about 15 minutes. During this time, you can prepare a salad or side dish, or whisk some flour into the pan juices to make gravy.

Carve the chicken. Carve the chicken into the breasts, thighs, and drumsticks, and serve. Pick any remaining meat off the bones and save it for other meals.

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Never underestimate the power of a roast chicken. It's an infallible Sunday dinner, and the leftovers (if you're so lucky) can be used for sandwiches, salads, and quick meals all week long. Roasting a chicken doesn't have to be a special weekend affair, either. A small bird really only takes about an hour to cook, so we can easily make it on a weeknight. Put it in the oven when you get home from work and let it cook while you wind down from the day. It's that simple — and here's how.

How to Roast The Perfect Chicken

Really good home made ramen don't mean you need to mimic the intricacies of what you find in the ramen shop, but good broth matters. here's how!

How To Make Homemade Restaurant Quality Ramen

chicken wings

carrots (about 8 ounces), cut into 1/2-inch-thick rounds

scallions

water, divided

ginger,

shiitake mushrooms (about 2 ounces)

(6-inch) sheet dried kombu (sea vegetable

soy sauce

mirin

eggs,

(5-ounce) packages fresh, thin, and wavy ramen noodles

menma (fermented bamboo shoots)

scallions,

nori sheets,

Chile oil sesame oil

Make ahead: The broth and tare can be made and stored in the refrigerator up to 1 week ahead. The broth can also be frozen for up to 3 months.

Meghan Splawn

Step 1: Make the broth and tare:

Roast the chicken wings. Arrange a rack in the middle of the oven and heat the oven to 425°F. Place the chicken wings in a stovetop-safe roasting pan or casserole dish and roast until well-browned, about 30 minutes. Reduce the heat to 375°F, add the carrots and scallions, and stir to combine. Roast for 20 minutes more.

Step 2: Make the broth and tare:

Deglaze the roasting pan. Transfer the chicken and vegetables to a stockpot. Place the now-empty roasting pan on the stovetop over high heat. Add 2 cups of the water and, stirring and scraping vigorously with a heatproof or metal spoon, scrape up all the flavorful browned bits from the bottom of the pan. Bring to a boil, then carefully pour the mixture into the stockpot.

Step 3: Make the broth and tare:

Amp up the aromatics. Add the garlic, ginger, shiitakes, kombu, and remaining 8 cups water to the pot and stir to combine. Bring just to a simmer over high heat — just a few bubbles around the edges.

Step 4: Make the broth and tare:

Simmer the broth. Reduce the heat as low as your stove will allow, add the soy sauce, and simmer uncovered, occasionally skimming the fat and scum that accumulates on the surface, until the chicken has fallen completely off the bone and the wing bones come apart easily, 3 to 3 1/2 hours.

Step 5: Make the broth and tare:

Strain the broth. Pour the broth through a fine-mesh strainer into a large bowl; discard the solids. Cool the broth to room temperature, then cover and refrigerate overnight. Before using, skim the fat off the surface and discard.

Step 6: Make the broth and tare:

Make the tare. Combine the soy sauce and mirin in a small airtight container, seal, and refrigerate until ready to use.

Step 1: For serving:

Cook the eggs. Fill a large saucepan with a few inches of water and place over high heat until it comes to a rolling boil. Reduce the heat so that the water is at a rapid simmer. Gently lower the eggs into the water 1 at a time, then simmer for 6 minutes. Remove the eggs with a slotted spoon to an ice water bath. Peel the cooled eggs, cut in half lengthwise, and set aside.

Step 2: For serving:

Cook the noodles. Return the egg cooking water to a boil, add the noodles, and cook according to package directions, 3 to 5 minutes. Drain the noodles and run under cool water to stop the cooking.

Step 3: For serving:

Simmer and flavor the broth. Bring the broth back to a boil in a separate saucepan. Remove from the heat and add the tare to taste.

Step 4: For serving:

Assemble the bowls. Divide the noodles between 4 deep, wide bowls (or more bowls if you want to have smaller servings). Ladle on the hot broth. Top each bowl with 1 to 2 egg halves, bamboo shoots, scallions, and nori and drizzle with oil.

Homemade ice cream is a simple and delicous treat to make at home. This recipe only has about 25 minutes of hands-on time, but remember to chill your ice cream machine bowl for 24 hours before you make this and set aside 3 hours to chill the custard before churing it. Trust me, it&#x27;s worth the wait!

How To Make Classic Ice Cream at Home

vanilla bean vanilla extract

heavy cream

Other ice cream flavors: You can flavor your ice cream base by adding ingredients to the milk along with the vanilla. Steep fresh herbs, whole spices, coffee beans, cacao nibs, or any other ingredients. You can also melt chocolate into the milk to make chocolate ice cream.Storage: The ice cream will keep in the freezer for about 2 weeks before becoming icy.

Step 1: Instructions:

Chill the ice cream bowl: If your ice cream machine has a bowl that needs to be frozen before churning, put it in the freezer the night before you plan to make ice cream. (If you forget, you can make the base and refrigerate it overnight while the bowl is freezing, and churn the ice cream the next day.)

Step 2: Instructions:

Prepare an ice bath: Fill a large bowl with ice cubes and some water. Place another smaller bowl on top of the water, and place a fine-mesh strainer inside. Keep this close by while you make the ice cream base.

Step 3: Instructions:

Whisk the yolks and sugar together: Place 4 egg yolks and 2/3 cup granulated sugar in a medium bowl and whisk until combined. At first the mixture will be very thick and dark yellow, then it will smooth out and lighten to a pale lemon-yellow color.

Step 4: Instructions:

Warm the milk: Pour 1 1/2 cups milk into a medium saucepan and place over medium heat. Split 1 vanilla bean lengthwise, scrape the seeds into the milk, and add the pod (or just add 1 teaspoon vanilla extract). Bring the milk to a simmer, then remove from heat.

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