buffet

Sheet-Pan Potato Hash with Fixins recipe | Epicurious.com

russet potatoes (about 4), scrubbed, very thinly sliced

extra-virgin olive oil

Kosher salt

eggs

hot-smoked fish (such as salmon, whitefish, or trout)

crème fraîche

Trout or salmon roe, chopped dill, and thinly sliced red onion (for serving)

Green leafy vegetables are monsters which are forcefully fed to the kids by their parents. But, what their is a salad recipe that would make you crave these veggies? Leafy Greens with Onion and Walnut is a Continental recipe that would revitalize your body and tantalize your taste buds with the healthiness of lettuce, the crunchy texture of onions and walnuts, the inviting aroma of garlic, and a sweet-sour twist of raisins. Relish this for lunch, breakfast, or even as a mid-day wholesome snack and forget all those untimely hunger pangs and mineral deficiencies in your medical reports. Garnish with some cool cucumber slices, and enjoy!

Leafy Greens with Onion and Walnut Recipe

lettuce loose-leaf

walnuts chopped

maple syrup

0 As required salt

extra virgin olive oil

red onion

garlic

chilli flakes

Numbers raisins

water

lime zest

Numbers cucumber

kale

First, remove the tough stems from the kale, and tear it into 1- 2 inch pieces. This would yield around six lightly packed cups of kale. Transfer these greens to a bowl of cold water.

Preheat the oven to 350 degree Fahrenheit. Meanwhile, in a bowl chop the walnuts and toss them with the maple syrup and a pinch of salt. Spread the nuts on a small baking pan and bake for about 10 minutes, stirring once or twice, until the nuts are lightly browned and have a toasty fragrance. Cool it at room temperature.

In a large saute pan or skillet, heat the olive oil over medium-high heat. Peep the onions and slice them in a bowl. Add the sliced onion to the pan along with 1/4 teaspoon salt. Cook for 3 to 5 minutes and stir frequently until the onion turn soft. Turn the heat to low and cook slowly for about 20 minutes stirring occasionally until the onions turn brown and soft.

Once the onions are soft, add the garlic and red chili flakes and stir for about 30 seconds until you smell the garlic. Add the raisins and again stir for about 30 seconds. Add water and stir briskly, loosing any flavourful bits from the bottom of the pan. Add 1/4 teaspoon salt and stir to combine. Bring it to a boil and cook over medium flame until the greens are tender and the water has evaporated. This should take about 10 minutes. Stir in the lemon zest.

Arrange the greens on a plate or bowl and sprinkle with maple toasted walnuts, and serve fresh.

Give your festivals and special occasions a treat of sweetness with this rich and creamy Badam halwa recipe. A rich dessert recipe that you can make for your family and friends on special occasions and festivals, Badam Halwa is truly delicious. This halwa recipe is cooked using blanched and peeled almonds which are further grinded into a paste and roasted in ghee. Furthermore, the roasted almond paste is cooked with milk and sugar and is garnished with cardamom powder and saffron. This dessert recipe is especially prepared in monsoons and winters as almonds can boost your immunity and keep you warm. Treat your loved ones with this lip-smacking sweet dish and enjoy!

Badam Halwa Recipe | Navratri Recipe | Almond Halwa Recipe

almonds blanched & peeled

cardamom

ghee

sugar

milk

saffron

To prepare this mouth-watering dessert recipe, soak almonds over night, then blanch and peel the almonds in a grinder jar and grind almonds in it. Then add 2 teaspoons of milk in the jar in order to make a thick paste.

Take a deep-bottomed pan and keep it on medium flame, you can also use a kadhai instead of a deep-bottomed pan. Now, melt ghee in the pan and add almond paste in it. Stir well and cook the almond paste until golden brown in colour.

Stir in the remaining milk along with sugar in the pan and cook for about 10 minutes. Afterwards, remove the pan from the flame and sprinkle cardamom power along with saffron on it. (Optional: If you have silver varq, you can garnish the halwa with it.) Serve hot!

Craving the authentic Kala Chana Sundal or Konda Kadalai Sundal? Try our easy Black Chickpeas Sundal recipe today!If you love black chickpeas, you have to try this Kala Chana Sundal recipe. Also known as Konda Kadalai Sundal, this dish is a South Indian delicacy often made as a prasad during Navratri or Ganesh Chaturthi. This Kala Chana Sundal recipe is made with black chickpeas, grated coconut, asafoetida, curry leaves and mustard seeds. If you want to try an effortless yet tasty side dish, you must make this Black Chickpeas Sundal recipe. Sundal is a perfect snack option and tastes best when paired with a piping hot cup of filter coffee or tea. Apart from being delicious, this snack recipe is high on health quotient as it is rich in protein. It is an easy Sundal recipe which can be made in just few minutes, saving on a lot of your time and effort. If you're running out of ideas for what to pack in your kids' lunch box, then this can be a healthy dish to try. You can easily pack this black chickpeas recipe in a tiffin box while travelling as it is not messy. Coconut adds a nice flavour and crunch to this snack recipe. If you're a spice junkie, then add more green chillis. Try this scrumptious tea-time recipe and relish its flavours!

Black Chickpeas Sundal Recipe

chickpeas

coconut grated

As required salt

Numbers red chilli

chana dal

urad dal

coriander seeds

refined oil

mustard seeds

asafoetida

curry leaves

Numbers green chilli

To make this delicious snack recipe, soak the black chickpeas in water overnight. Once done, wash them, add enough water and pressure cook them for 3-4 whistles. Now heat a pan over moderate flame. Add red chilli, chana dal, urad dal and coriander seeds in the pan and dry fry the ingredients till they turn golden brown. Remove from flame and allow to cool.

Now transfer these ingredients in a blender and grind them into a fine powder and keep aside. Heat a pan and add oil in it over moderate flame. Add asafoetida, mustard seeds and curry leaves. Once the mustard seeds start to splutter, add the cooked black chickpeas, ground masala powder, green chilli and salt. Mix well.

Cook for 3-4 minutes, stirring continuously until all ingredients are well combined. Transfer the scrumptious snack in a serving bowl and garnish with grated coconut and stir well. You can serve this flavourful recipe with a piping hot cup of filter coffee or ginger tea.

Fetacreme wie vom Wochenmarkt

Knoblauchzehen, nach Geschmack

Tomaten, nach Geschmack

Gramm Brunch "Paprika Peperoni "

Gramm Frischkäse

Fetakäse,

A creamy tart from MasterChef judge John Torode that makes a great centrepiece at any time of year

Creamed leek tart

plain flour, plus extra for dusting

unsalted butter,

tbsp iced water

unsalted butter

leek, sliced lengthways then into 2.5cm/1in pieces

½ tbsp plain flour

double cream

gruyère, grated

tsp English mustard

Pulse the flour and butter in a food processor until you have fine crumbs. Add the egg yolk and water, and bring together into a ball. Do not knead. Roll the pastry in cling film and chill for at least 1 hr.

Meanwhile, heat the butter in a pan, then add the leeks. Cook over a low heat for 20-25 mins until soft, stirring often. Season to taste. Stir in the flour, cook for 3-4 mins, stirring, then stir in the milk and cream. Once smooth, simmer for 15 mins to cook out the flour. Season well, then cool. If making ahead, cover the surface with cling film and chill for up to 2 days. Stir the eggs and egg yolks into the mix, along with the grated cheese and the mustard.

Heat oven to 190C/170C fan/gas 5. Roll out the pastry on a floured surface to about 5mm/¼in thick, and gently lay it over a 23cm loose-bottomed tart tin. Using a small ball of pastry to help, gently press the pastry into the sides of the tin. Trim, leaving a slight overhang. Line the pastry with baking paper, fill with baking beans, then bake for 15 mins. Remove the beans and paper, and bake for 10 mins more or until golden and biscuity. Cool on a wire rack. Turn oven down to 180C/160C fan/gas 4.

Spoon the leek mix into the case and smooth the top. Bake for 30 mins until set and golden. Rest the tart for 15-20 mins before you slice it, and serve warm. If making ahead, chill the tart. Once cooled, for up to 2 days, or freeze for a week. Defrost in fridge, then warm in the oven for 20 mins before serving.

Upgrade this picnic family favourite with a tangy chorizo and blanched almond shell, covering perfectly soft-set yolks

Chorizo Scotch quail’s eggs

tbsp vinegar

quail’s eggs

stale bread

blanched almonds

parsley

cooking chorizo

hen’s eggs

tbsp plain flour

sunflower oil,

tsp smoked paprika

Fill a large pan with water and a good-sized bowl with iced water. Bring the water in the pan to a rolling boil, add the vinegar, then slowly lower in your quail’s eggs with a spoon. Let them cook for 1 min, then quickly take the pan off the heat and let them sit in the water for 30 secs. Scoop the eggs out with a slotted spoon and plunge straight into the bowl of iced water. Leave them to cool for 10 mins while you prepare the coatings.

Put the stale bread, almonds and parsley in a food processor and blitz until evenly chopped into very fine pieces, then season well and transfer to a shallow dish. Remove the outer casing from the chorizo and discard it, roughly chop the chorizo and put it in the food processor along with 1 hen’s egg. Blitz briefly until just smooth. Divide the mixture into 12 patties and put them on a plate or tray. Set up 3 bowls with the flour in one, remaining egg, beaten, in the second, and the crumb mix in the third.

Carefully peel the quail’s eggs, taking care not to expose the yolk, which should be softly boiled. Place 1 chorizo patty on top of a piece of cling film. Flatten it as thin you can, then put a quail’s egg on top. Use the cling film to help you draw the edges of the patty up and around the egg until it’s completely enclosed. Twist the ends of the cling film together to tightly form it into a ball. Unwrap the Scotch egg and roll it first in the flour, then dip in the beaten egg, followed by rolling it in the crumb mix. Repeat the beaten egg and crumb mix step to ensure a generous coating, then repeat the whole process for the rest of the eggs.

Half-fill a medium-sized saucepan with sunflower oil and heat it until it reaches around 180C. Lower in the Scotch eggs using a slotted spoon and fry for 5 mins. Only cook 2 or 3 at a time to avoid overcrowding. If the Scotch eggs are browning very quickly, turn the heat down, but do leave them in the oil for the full 5 mins to ensure the chorizo is cooked through. When done, scoop them out with a slotted spoon onto a plate lined with kitchen paper to absorb some of the oil. Repeat with all the eggs. While still hot but cool enough to be handled, cut each in half and arrange on a platter.

In a small bowl, stir the mayonnaise and smoked paprika together, and serve as a dip on the side.

A savory recipe with amazing flavours, Achari Jingha is a must try recipe made with prawns, tomato, onion and melange of spices. Try this easy curry recipe ideal to serve with boiled rice, perfect for occasions like dinners and buffets.

Achari Jingha Recipe

prawns

tomato

Numbers onion

garlic paste

ginger paste

vegetable oil

nigella seeds

fennel seeds

cumin seeds

fenugreek seeds

Numbers green chilli de seeded

turmeric powdered

coriander powder

black pepper

lemon juice

salt

coriander leaves

Toast the nigella seeds, fennel seeds, cumin seeds, mustard seeds and fenugreek seeds till fragrant and the color changes a little (approx. for 2 minutes) and crush coarsely.

In a blender, puree the tomatoes. Finely chop the onions. Slit the green chilies lengthwise and deseed the chilies.

Heat the oil in a non-stick saucepan and gently fry the seeds for 30 seconds.

Add the onion and fry for about 10 minutes on low flame, until lightly golden in color. Add the garlic and ginger pastes and the chillies. Saute for 1 minute, then add the turmeric, coriander and salt.

Pour in the pureed tomatoes and simmer until the oil rises to the surface - about 10 minutes.

Add the prawns and the water. Bring to the boil and then reduce the heat to a slow simmer. Cover and simmer for 3-4 minutes, until the prawns are nearly cooked.

Remove the cover and stir over a high heat until the sauce thickens. Stir in the remaining ingredients: pepper, lemon juice and fresh coriander. Serve hot.

"This recipe is amazing served as a side dish with any roasted or grilled meat, but is also brilliant as part of a Boxing Day buffet spread with cold cuts of meat. I’ve even enjoyed it as a lovely lunch with a big old salad. Delicious." - Jamie Oliver

Recipe taken from Jamie Oliver's Christmas Cookbook, Penguin Random House, $55

Balsamic potatoes, sweet red onions, thyme, garlic and rocket

2.5kg Maris Piper (or other) potatoes

Extra virgin olive oil

red onions

cheap balsamic vinegar

(15 grams) thyme

rocket

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977442689001&=domain=del

5348771529001-5977442689001

Paneer Schezwan is yet another tongue twisting Indo-Chinese recipe for all the cottage cheese lovers. This aromatic paneer recipe offers a spicy blend of flavors and can become your most desired paneer dish with flying colors. The flavorsome gravy is thick and spiced up with schezwan and soy sauces. Rice wine gives it a sugary flavor, though you can avoid rice wine for a more spicy gravy. You can never go wrong with this amazing brunch recipe because it's easy and can be cooked within 30 minutes in the comfort of your home. And who doesn't enjoy a spicy sauce recipe when served hot with veg noodles or veg fried rice? Cook and serve it hot on platter to your family and guests!

Paneer Schezwan Recipe

sesame oil

ginger

onions

capsicum (green pepper) sliced

Numbers green chilli sliced

schezwan sauce

soy sauce

0 As required black pepper

0 As required sugar

corn flour

cottage cheese

rice wine

Start by preparing the thick corn starch mixture, add corn flour in 1/4 cup of water and mix it well for a thick mixture and keep it aside. Now, chop spring onions, garlic, ginger, capsicum and slit green chilies separately and keep them aside.

Now, take a non-stick pan, add sesame oil and heat it over medium flame. Add chopped garlic, ginger and stir-fry them for a minute or two. When garlic is light brown in colour, add few chopped spring onion, capsicum and sliced green chilies; and mix the vegetables well.

Stir-fry vegetables over medium flame for 2-3 minutes. When the vegetables are cooked, add schezwan sauce and mix it well with vegetables. Cook on a low flame and add soy sauce while stirring the vegetables. Sprinkle salt and black pepper powder. Mix it very well.

Pour the remaining water in the pan to prepare a slightly thick gravy. Stir well and you can add more or less water, depending on the thickness of gravy. Add sugar and salt as per your taste and mix them well. Simmer on a medium flame, stirring occasionally.

Now, add corn flour mixture in gravy and mix it well. Ensure there are no lumps are formed, stir well to form a nice thick gravy. Simmer it on a medium flame. Once the gravy is done, add cottage cheese cubes in the gravy and switch off the flame. Garnish your hot gravy with the remaining chopped spring onions. Pour sweet rice wine and serve it hot with veg noodles or fried rice.

Wilt spinach with garlic and spices, then pile onto small, warm pieces of naan bread and top with halloumi for an attractive vegetarian canapé

Naan, spinach & halloumi bites

tbsp butter

garlic cloves

tsp garam masala

baby spinach

packs halloumi cheese

naan bread

Warm the butter in a large pan with the crushed garlic cloves and garam masala. Roughly chop the washed baby spinach and add to the melted butter and spices. Cook until the spinach has wilted, then season to taste.

Cut the halloumi into cubes and grill the tops until golden. Heat the naan breads under the grill &ndash; just to warm through &ndash; then spread with the spinach mixture.

Evenly distribute the grilled halloumi over the bread, then cut the bread to fit the cheese, and secure with cocktail sticks. Serve warm.

One of the most popular appetizers of Indian cuisine, Chicken Tikka is a true gem for those who enjoy eating non-vegetarian foods. Be it a restaurant or a road-side dhaba, Chicken Tikka is one of the delicacies that you can always enjoy with your family and friends. Tikka means a dis in which cubed meat and vegetables are skewered and grilled together. To prepare a mouth-watering chicken tikka recipe which is tender and juicy, make sure that you marinate the meat for a longer period for at least 6-7 hours or overnight. Another important thing that you must ensure in this tikka recipe is that you must use thick or hung curd. If you are using normal curd then you might need to whisk it to make it thick. The ideal way is to prepare the chicken tikka in tandoor. However, if you do not have a tandoor in your home, you can grill them in an oven. This chicken tikka recipe is also made using a tandoor oven. Also, do not forget to brush the tikka with a little mustard oil while cooking as it will give it a little smoky flavour. All you need to prepare this lip-smacking delicacy is boneless chicken, hung curd, mustard oil, ginger-garlic paste, gram flour and a melange of authentic Indian spices. Though, you can use your favourite vegetables for making this tikka; however, it's best if you use onion and mixed bell peppers in it. It's popularly enjoyed on special occasions and festivals. If you are wondering what to make for your guests in a home party, try this chicken tikka recipe at home and impress your loved ones with this delicious recipe and enjoy!

Chicken Tikka Recipe: How to Make Chicken Tikka

kilograms chicken boneless

hung curd

Numbers red bell pepper

chaat masala

flour

Numbers capsicum (green pepper)

mustard oil

kasoori methi powder

turmeric

red chilli powder

garam masala powder

Wash the boneless chicken and pat it dry. Next, slice the chicken into bite-sized chunks. To prepare the marinade, take a large bowl and mix yoghurt, lemon juice, garlic, ginger, salt, garam masala, red chilli powder, black pepper powder, kasoori methi powder and turmeric and stir until well-coated. Mix well and then add mustard oil. Then add, gram flour and chaat masala and mix once again. Once the marinade is done, taste a bit and adjust the seasonings.

Add chicken pieces in it and marinate, covered, for overnight in the refrigerator. The longer you will marinate chicken, the more succulent and juicy it will be. Afterwards, wash the green and red bell pepper, and cut them into cubes in a small bowl. Then, peel the onion and cut into cubes as well in a separate bowl. Keep them aside until required.

Take the marinated chicken out of the refrigerator and add the cubed veggies in it. Marinate them for 10-15 minutes and line a baking tray with a foil or baking sheet. Put a rack over this baking tray for grilling the chicken tikka. Take skewers and put the marinated chicken in it along with bell peppers and onion cubes. Place them alternately and put these skewers on the rack. Make sure there is space underneath the chicken to help distribute the heat more evenly. (Note: Preheat the oven at 250 degree Celsius for grilling the chicken tikka for a minimum of 15 minutes.)

Add the baking tray into the heated oven and grill the tikka for about 20-30 minutes until they are tender. You can check after 15 minutes to check if the chicken is half done. Make sure that the chicken pieces are not that big, else it will take more time to cook and the veggies will be burnt by that time. After 20-25 minutes, rotate the skewers so as to cook from all the ends. Once done, serve with green chutney.

1. Whenever you want to make Chicken Tikka, try to use boneless chicken thighs as they are juicier than the chicken breasts with high-fat content in them. 2. For a rich taste in your chicken tikka, make sure that the spices you are using aren’t old. It’s best if you dry roast and grind the spices for marination purposes. 3. For making restaurant-style Chicken Tikka, it is a must to marinate the chicken twice. First, marinate the chicken with ginger-garlic paste and salt for 20-24 hours. Then, you can marinate this chicken with hung curd and all the other herbs and spices for about 8-10 hours. 4. For that perfect colour in your tikka, try not to use any colours. You can use degi mirch or Kashmiri red chilli powder. It will give your tikka an amazing flavour as well.

A dazzling dessert with bourbon biscuit base, caramel layer, creamy coconut topping and banana toffee

Chocolate coconut banoffee pie

can caramel

dark chocolate

bananas

cocoa powder,

coconut milk

tbsp caster sugar

tbsp cornflour

tbsp Malibu

pot double cream

pack creamed coconut, roughly chopped

bourbonbiscuits

To make the base, gently melt the creamed coconut in a pan, stirring frequently. Meanwhile, whizz the biscuits in a food processor (if you don&rsquo;t have one, bash to the finest crumbs you can). Mix with the melted coconut and a pinch of salt. Press over the base and up the sides of a 22cm round loose-bottomed fluted tin. Chill.

To make the coconut cream, bring the coconut milk to almost a simmer. Meanwhile, whisk together the egg yolks, caster sugar and flours. Pour the hot coconut milk over while whisking continuously. Tip back into the pan and gently heat, stirring constantly, until thickened, smooth and glossy. (At first it will be lumpy, but keep beating and it will become smooth.) Simmer for 2 mins, then take off the heat and stir in the Malibu. Cool with a sheet of cling film laid directly on the surface so a skin doesn&rsquo;t form.

Scrape the caramel into a pan with the chocolate, broken into chunks, and gently melt together. Peel and slice the bananas, then arrange the slices over the base of the pie. Pour over the chocolate caramel and chill again to set &ndash; 1 hr at least, or up to 24 hrs.

When the coconut cream has gone cold, scrape into a bowl with the double cream and beat until just thick enough to hold a peak. Gently spoon into a plastic food bag (easy to transport) and chill until ready to serve.

To serve, snip off the end of the cream bag and pipe all over the pie. Dust with a little cocoa to finish, and eat with any extra coconut cream mixture served in a bowl.

Our tuna noodle casserole recipe features oil-packed albacore in a roux-thickened sauce flavored with leeks, dill, and Gruyère. The one old-school concession? A crunchy, crushed-potato-chip topping.

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