Bulat

Bulat Very good coctails

Ingredients2 x 120g/4¼oz tins sardines in oil400g tin chopped tomatoes200ml/7fl oz vegetable, fish or chicken stock2 tbs...
09/03/2022

Ingredients
2 x 120g/4¼oz tins sardines in oil
400g tin chopped tomatoes
200ml/7fl oz vegetable, fish or chicken stock
2 tbsp olives, finely chopped
1 tbsp lemon juice, or any kind of vinegar
280g/10oz dried spaghetti or other pasta
salt and black pepper
Recipe tips
Method
Tip the sardines into a saucepan, removing any large bones, and mash lightly with a fork. Add the tomatoes, stock and olives, then add the lemon juice or vinegar and plenty of black pepper, and bring to the boil. Turn down the heat and simmer for 30 minutes; you may need to add a splash of water to stop it from drying out.
When the sauce is cooked, remove it from the heat and leave to cool (see Recipe Tip).
Cook the pasta in a pan of plenty of boiling salted water for 8 minutes, or according to the packet instructions. Drain and add to the sauce, and warm through to serve.

Ingredients2 k***s of butterlarge handful spinach2 free-range eggs15g/½oz cheddar, gratedsalt and freshly ground black p...
09/03/2022

Ingredients
2 k***s of butter
large handful spinach
2 free-range eggs
15g/½oz cheddar, grated
salt and freshly ground black pepper

How-to-videos
Method
Melt a k**b of butter in a frying pan placed over a medium heat. Add the spinach and cook for 1–2 minutes, until wilted. Season with salt and pepper. Tip out onto a plate and set aside.
In a bowl, beat the eggs until just mixed. Return the frying pan to a medium–high heat, add the remaining butter and melt until beginning to foam, then swirl it around the pan.
Pour in the beaten eggs, then tilt the pan to distribute the eggs evenly. Leave for 20 seconds, until the eggs begin to bubble.
Working quickly, use a spatula or wooden spoon to draw in the sides of the eggs to the centre, incorporating the butter. Gently shake the pan to redistribute the egg to the edges.
Sprinkle over the cheese and spinach while the egg is still slightly runny in the middle, then remove the pan from the heat. The residual heat will continue to cook the egg. Season with salt and pepper.
Using a spatula, fold one third of the omelette into the middle, then turn the omelette onto a warm plate folding over itself. Serve immediately.

Ingredients1 tbsp olive oil1 onion, chopped2 carrots, peeled and chopped3 large celery sticks, chopped2 garlic cloves, f...
09/03/2022

Ingredients
1 tbsp olive oil
1 onion, chopped
2 carrots, peeled and chopped
3 large celery sticks, chopped
2 garlic cloves, finely chopped
2 tbsp tomato purée
400g tin chopped tomatoes
1.2 litres/2 pints vegetable or chicken stock, made from stock cubes
400g tin cannellini beans, drained and rinsed
100g/3½ dried spaghetti, broken into short lengths
¼ head green cabbage, finely shredded
salt and freshly ground black pepper
Recipe tipsHow-to-videos
Method
Heat the olive oil in a large lidded saucepan over a medium heat. Add the onion, carrots and celery, season with a little salt and pepper and cook for about 10 minutes, stirring occasionally until the vegetables have softened.
Add the garlic and fry for another minute. Stir in the tomato purée and cook for a further 3 minutes.
Tip in the tomatoes and stock. Cover with a lid and bring slowly to the boil. Reduce the heat to a simmer and cook for 15 minutes.
Add the beans and pasta and cook for a further 10 minutes, or until the pasta is cooked. Add the cabbage and cook for another 2 minutes. If the soup is too thick, add some hot water to reach your preferred consistency.
Season to taste with salt and pepper before serving.

Ingredients1 large free-range egg, lightly beaten160ml/5½fl oz milk40g/1½oz plain flourk**b of unsalted butter4 spring o...
07/03/2022

Ingredients
1 large free-range egg, lightly beaten
160ml/5½fl oz milk
40g/1½oz plain flour
k**b of unsalted butter
4 spring onions, thinly sliced
200g/7oz chestnut mushrooms, sliced
2 tbsp reduced-fat crème fraîche
½ tsp Dijon mustard
salt and freshly ground pepper
Recipe tips
Method
Whisk together the egg and milk in a small bowl or cup.
Put the flour into a large bowl and season generously with salt and pepper. Make a well in the centre and pour in the egg and milk mixture. Gradually whisk them into the flour to make a batter. Set aside.
Heat the butter in a large frying pan over a medium heat until foaming but not burning or browning. Stir in the spring onions, reserving a little of the green part, and cook until soft. Add the mushrooms and cook until soft. Season and stir in the crème fraîche and mustard. Tip into a bowl, cover with foil and keep warm.
Wipe the frying pan clean and heat another small k**b of butter until foaming. Tip half the batter into the centre of the pan and swirl around until the base of the pan is covered. Cook until just golden on the bottom, then flip over and cook the other side until golden-brown. Set aside and repeat to make the second pancake.
Put the pancakes on a plate and spoon the mushrooms into the centre of each. Fold the edges over, starting with the bottom, to create a square. Sprinkle with the remaining spring onion and serve.

IngredientsFor the pancakes1 large free-range egg50g/1¾oz plain flourpinch salt100ml/3½fl oz milkk**b of butter, for fry...
07/03/2022

Ingredients
For the pancakes
1 large free-range egg
50g/1¾oz plain flour
pinch salt
100ml/3½fl oz milk
k**b of butter, for frying
For the topping
handful rocket leaves
30g/1oz roasted red pepper from a jar, drained and cut into strips
½ small red onion, thinly sliced
50g/1¾oz feta, crumbled
30g/1oz pine nuts, toasted
handful flatleaf parsley, roughly chopped
½ lemon, juice only
salt and freshly ground black pepper
Method
To make the pancake batter, place the eggs, flour and salt into a bowl and beat together with a whisk. Pour in the milk and whisk again until smooth.
Melt the butter in a frying pan over a medium heat. Pour in a ladle of pancake batter and cook for 1–2 minutes. Flip over and cook for another 1–2 minutes. Repeat to cook the second pancake.
For the topping, scatter a few rocket leaves over each pancake. Top with the red pepper, onion, feta and pine nuts, then the parsley.
Season well with salt and freshly ground black pepper and squeeze over lemon juice. Roll up to serve.

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Darnytskyi District
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