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Sep 19, 2024 | 
falstaff.com | Pippa Middlehurst
Sie haben noch nie Würstchentintenfische gegessen? Diese One- Pot-Ramen sind die perfekte Gelegenheit, um das zu ändern!
Instant-Ramen werden auf Koreanisch »ramyun« genannt und sind in Südkorea äußerst beliebt. Ausgehend vom japanischen Original hat sich eine Vielzahl an eigenständigen Varianten entwickelt – zu den beliebtesten koreanischen Instant-Nudeln gehören etwa Nong- shim Shin Ramyun und Samyang Buldak Spicy Korean Ramyun.
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Sep 19, 2024 | 
falstaff.com | Pippa Middlehurst
»Dieses Gericht ist meine Hommage an die wunderbar frischen, scharfen, intensiven Aromen der thailändischen Küche – die man sich mit thailändischer Currypaste ganz einfach in die eigenen vier Wände holen kann. Ich habe immer eine Packung davon im Kühlschrank, denn damit lassen sich in Sekundenschnelle verschiedenste einfache Gerichte zubereiten. Wenn Sie kein übriges Hähnchenfleisch haben, eignen sich für dieses Gericht auch TK-Garnelen oder -Tintenfischringe.
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Jan 23, 2024 | 
bbc.co.uk | Mary Berry |Rebecca Woods |Pippa Middlehurst |Kerry Whelpdale
Cut the chicken breasts in half and then into long thin slices. Tip into a bowl and add 1 tablespoon of the Thai curry paste, season with salt and freshly ground black pepper and mix. Heat 1 tablespoon of the sunflower oil in a deep frying pan, add the chicken slices and fry over a high heat for 5 minutes until just cooked through – you may need to do this in batches. Transfer the cooked chicken slices to a plate. Add the remaining oil to the pan and fry the onions for 3 minutes.
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Jan 4, 2024 | 
bbc.co.uk | Theo Randall |Pippa Middlehurst |Yotam Ottolenghi |Suzie Lee
This is my take on the classic French pissaladiere tart, only instead of pastry I pile the toppings on flatbreads. Some bites are a little crunchy, others chewy and warm, thanks to the freshly cooked, spongy bread.
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Oct 21, 2023 | 
dailymail.co.uk | Pippa Middlehurst
Lo mein noodles are boiled, then added to cooked vegetables and sauce and tossed through. It's important to have all the veg ready to go, so that the dish comes together quickly and nothing overcooks.
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Aug 14, 2023 | 
bbc.co.uk | Justine Pattison |Silvana Franco |Akis Petretzikis |Pippa Middlehurst
less than 30 minsNo one will ever guess that this American-style barbecue chicken is a budget recipe - and your secret is safe with us.
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Aug 13, 2023 | 
bbc.co.uk | Pippa Middlehurst |Creamy curries recipes |Romy Gill |Marni Xuto
In a bowl, combine 3 tablespoons of the oil, the aubergine batons and half a teaspoon of salt. Fry in a large pan over a high heat for 8–10 minutes, stirring frequently, until beginning to char. Don’t worry if the aubergine is not completely cooked through, as it will be added to the curry later. Set aside. Put the onion, garlic, ginger and lemongrass into a food processor and blitz until finely ground.
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Jul 18, 2023 | 
bbc.co.uk | Pippa Middlehurst |Theo Randall |Georgina Hayden
Put all the marinade ingredients in a bowl and mix well until the sugar is dissolved. Add the brisket and coat in the marinade, cover and leave for at least 2 hours, or overnight in the fridge. Place the meat in the pressure cooker. Add 500ml/18fl oz water to the marinade in the bowl, stir well, then pour it over the meat. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to low and cook for 90 minutes.
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Mar 8, 2023 | 
bbc.co.uk | Pippa Middlehurst |Best cake recipes |Mary Berry |Andi Oliver
Cut out a circle of baking paper that is roughly 2cm/¾in larger than the base of a 20cm/8in springform or loose-based round cake tin. Grease the sides of the tin and place the paper circle in the base, pressing up the sides slightly. This will help hold the caramel. For the pears, make a caramel by melting the sugar in small, deep saucepan over a low heat until golden brown, stirring only once most of the sugar has melted. (CAUTION: boiling sugar is extremely hot. Handle very carefully.
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Mar 8, 2023 | 
bbc.co.uk | Liberty Mendez |Pippa Middlehurst |Alison Roman
Preheat the oven to 180C/160C Fan and line a 900g/2lb loaf tin with parchment paper. Wash and dry the grapefruit, then grate the zest with a fine grater and set aside. Slice off the top and bottom of the grapefruit, then use a sharp knife to pare all the skin and pith off the outside of the grapefruit. Slice into 1–½cm rounds and lay the slices along the bottom of the lined tin. Put the butter and caster sugar into a bowl and whisk using an electric whisk until pale and fluffy.
