Creamy polenta with garlic and basil butter

1 bulb of garlic

olive oil

200 ml milk

200 g polenta

1 large bunch of fresh basil

125 g butter

1 whole nutmeg , for grating

75 g Parmesan cheese , plus extra to serve

Method

1. Preheat your oven to 200ºC/400ºF/gas 6.
2. Peel away all but one of the papery layers from the garlic bulb, then slice off the top centimeter, revealing a cross-section of the cloves.
3. Place the garlic on a sheet of tinfoil, drizzle with oil and rub it into the bulb. Wrap it up, pop it on a baking tray and roast in the oven for 30 to 35 minutes, removing the foil after 20 minutes, until it’s soft. Leave it to one side to cool a little.
4. Pour the milk into a large, heavy pan along with 800ml of water and 1 teaspoon of sea salt and bring it to the boil.
5. Pour in the polenta in a thin stream, whisking all the time so it thickens as you go. Keep whisking for 2 to 3 minutes over a high heat.
6. Turn down the heat to the lowest setting and cook it for about 40 minutes, or until the polenta starts to come away from the pan, stirring every 5 minutes to stop it sticking.
7. Melt the butter, then pop half of it into a blender with the basil. Squeeze all of the garlic cloves out of their skins (discarding these) and add them to the basil, along with a good grating of nutmeg.
8. Blitz to a vibrant green butter, then pour it into a small pan. Warm it through gently over a low heat, then set aside.
9. When the polenta is ready, finely grate in the Parmesan and stir in the remaining butter. Serve immediately with the basil butter drizzled over the top, finished with an extra grating of Parmesan.

Read more at http://www.jamieoliver.com/recipes/cheese-recipes/creamy-polenta-with-garlic-and-basil-butter/#8ja1eZpkBt6zYqEv.99

Panang Curry

Ingredients

• 1 1/2 cups (10 oz, 300 grams) beef, pork fillet or tenderloin, thinly sliced
• 2 cups (16 floz, 500ml) thick coconut milk - reserve 2 tablespoons (30 mls) to use as a garnish
• 4 tablespoons (100 grams) homemade panang curry paste or ready-made
• 2 tablespoons (40grams) palm sugar
• 2-3 tablespoons (30-45 ml) Thai fish sauce
• 7 kaffir lime leaves - 3 torn into pieces, discarding the stem and 4 finely shredded
• 1/2 cup (1/2 oz, 30-45 ml) fresh sweet basil leaves
• 1 big red chilli, sliced
• 4 tablespoons roasted ground peanuts (optional)

Preparation

1. Put half of the thick coconut milk into a wok and fry for 3-5 minutes, stirring continuously, until the coconut oil begins to separate out. Then add the panang curry paste and fry for 1-2 minutes. Once the paste is cooked add the meat and cook until the outside of the meat is cooked. Then add the rest of the thick coconut milk and bring to the boil. Simmer and add the palm sugar along the side of the wok until it melts and then and add the fish sauce and kaffir lime leaf pieces. Stir to combine and then add half the basil leaves. Turn off the heat and serve garnished with the shredded kaffir lime leaves, red chillies, remaining basil leaves and remaining coconut milk.

Serves 4.

Greek Salad Recipe

Tip from my mom: to take some of the bite away from the onions, after you chop them, soak them in a little vinegar or lemon juice.

• Prep time: 15 minutes
• Yield: Serves 6.

INGREDIENTS

• 6 Tbsp olive oil
• 2 Tbsp fresh lemon juice
• 1/2 teaspoon fresh chopped garlic
• 1 teaspoon red wine vinegar
• 1/2 teaspoon dried oregano or 1 teaspoon chopped fresh oregano
• 1/2 teaspoon dill weed or 1 teaspoon chopped fresh dill
• Salt and freshly ground black pepper
• 3 large plum tomatoes, seeded, coarsely chopped
• 3/4 cucumber, peeled, seeded, coarsely chopped
• 1/2 red onion, peeled, chopped
• 1 bell pepper, seeded, coarsely chopped
• 1/2 cup pitted black olives (preferably brine-cured), coarsely chopped
• A heaping half cup crumbled feta cheese

METHOD

1 Whisk the olive oil, lemon juice, garlic, vinegar, oregano and dill weed together until blended. Season to taste with salt and freshly ground black pepper. (Can be prepared 3 hours ahead. Let stand at room temperature. Rewhisk before using.)

2 Combine the tomatoes, cucumber, onion, bell pepper, olives in a bowl. Toss with dressing. Sprinkle cheese over and serve.

Spiced Lentil Soup

Ingredients:

• 1 1/2 tablespoons extra-virgin olive oil

• 2 cups (280 grams) diced onion (1 medium/large)

• 2 large garlic cloves, minced

• 2 teaspoons ground turmeric

• 1 1/2 teaspoons ground cumin

• 1/2 teaspoon cinnamon

• 1/4 teaspoon ground cardamom

• 1 (15-ounce/398 mL) can diced tomatoes, with juices

• 1 (15-ounce/398 mL) can full-fat coconut milk*

• 3/4 cup (140 grams) uncooked red lentils, rinsed and drained

• 3 1/2 cups (875 mL) low-sodium vegetable broth

• 1/2 teaspoon fine sea salt, or to taste

• Freshly ground black pepper, to taste

• 1 (5-ounce/140-gram) package baby spinach

• 2 teaspoons fresh lime juice, or more to taste

Directions:

1. In a large pot, add the oil, onion, and garlic. Add a pinch of salt, stir, and sauté over medium heat for 4 to 5 minutes until the onion softens.

1. Stir in the turmeric, cumin, cinnamon, and cardamom until combined. Continue cooking for about 1 minute, until fragrant.

1. Add the diced tomatoes (with juices), entire can of coconut milk, red lentils, broth, salt, and plenty of pepper. Stir to combine. Increase heat to high and bring to a low boil.

1. Once it boils, reduce the heat to medium-high, and simmer, uncovered, for about 18 to 22 minutes, until the lentils are fluffy and tender.

1. Turn off the heat and stir in the spinach until wilted. Add the lime juice to taste. Taste and add more salt and pepper, if desired. Ladle into bowls and serve with toasted bread and lime wedges.

Read more: http://ohsheglows.com/2016/04/03/glowing-spiced-lentil-soup/#ixzz49ZiJarKz

Crispy baked tofu

Crispy baked tofu

• 1 (15 ounce) block of organic extra-firm tofu
• 1 tablespoon olive oil
• 1 tablespoon reduced-sodium tamari or soy sauce
• 2 teaspoons arrowroot starch or cornstarch

1. To prepare the tofu: Preheat oven to 400 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds so you have three ½-inch slabs. Transfer the tofu to a plate lined with a lint-free tea towel or paper towels. Fold the towel over one tofu slab, then place the other slab on top, then repeat with the last slab. Top with more towel and place something heavy on top (like a cast iron skillet) to help press the water out of the tofu.
2. To bake the tofu: Transfer the drained tofu to a cutting board. Slice each slab into four columns and four rows. Whisk together 1 tablespoon olive oil and tamari, then drizzle it over the tofu and toss to coat. Sprinkle 1 teaspoon arrowroot starch over the tofu, then toss the tofu until the starch is evenly incorporated. Repeat with 1 more teaspoon arrowroot starch. Arrange the tofu in an even layer on the baking sheet. Bake for 30 to 35 minutes, tossing halfway, until the tofu is crisp and deeply golden.

Mango Salsa

INGREDIENTS

• 3 ripe mangos, diced (see photos)
• 1 medium red bell pepper, chopped
• ½ cup chopped red onion
• ¼ cup packed fresh cilantro leaves, chopped
• 1 jalapeño, seeded and minced
• 1 large lime, juiced (about ¼ cup lime juice)
• ⅛ to ¼ teaspoon salt, to taste

INSTRUCTIONS

1. In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeño. Drizzle with the juice of one lime and mix well. Season to taste with salt. For best flavor, let the salsa rest for 10 minutes or longer.

Butter Chicken

Ingredients

• 2 tablespoons butter
• 1 cinnamon stick
• 2 cloves
• 1 teaspoon cumin, toasted and ground
• 1 teaspoon coriander, toasted and ground
• 2 cups tomato (fresh or canned), pureed
• 1 tablespoon tomato paste
• 1/2 teaspoon cayenne pepper or to taste
• 1 batch tandoori chicken
• 1 tablespoon honey
• 1 tablespoon dried fenugreek leaves
• 2 tablespoons cashew or almond butter (optional)
• 1/4 cup heavy cream
• 1 teaspoon garam masala
• salt to taste
• butter (optional for garnish)
• cilantro (optional for garnish), chopped

directions

1. Melt the butter in a pan over medium heat.
2. Add the cinnamon, cloves, cumin and coriander and cook until fragrant, about a minute.
3. Add the tomatoes, tomato paste and cayenne, reduce the heat to medium low and simmer until the sauce starts to thicken, about 10-15 minutes.
4. Add the chicken, honey, fenugreek, almond butter and cream and simmer for another 10-15 minutes.
5. Add the garam masala and salt and remove from heat.
6. Serve over basmati rice garnished with butter and cilantro.

http://www.closetcooking.com/2011/07/butter-chicken-murgh-makhani.html