Taryn Das NevesMorito (Random House, R525) The cookbook to come out of Morito restaurant in Exmouth Market, London, which serves tapas and meze-styled meals. The menu and team are colourful, with the flavours taking inspiration from Spain, the rest of the Mediterranean and the Middle East. Expect artichokes, chorizo and white wine, and sea bass ceviche, Seville orange and cumin served bite-sized! Highlight: The pages offer a wonderful montage and sense of Morito’s foodie ethos. Available at Exclusive Books.
Taryn Das NevesNo-Bake Baking (Quercus, R391) Filled with over 100 delicious treats to whip up in an instant – no oven needed! From an upside-down and inside-out peanut…
This roasted garlic, cauliflower and Gruyère soup is the perfect creamy, comfort soup for cold winter days. Cook’s tip: it can also be made with purple cauliflower or broccoli.
Print Recipe Reef-style squid ink garganelli Serves: 6 Cooking Time: 1 hour Ingredients 1 quantity squid ink pasta dough Sauce 60ml (¼ cup) olive oil 2 garlic cloves, crushed 1 red chilli, seeded and thinly sliced 2 x 410g tins chopped tomatoes 200ml dry white wine 300g mussels 200g prawns, shelled and deveined 200g calamari
Print Recipe Farfalle with saffron, spring onion and zucchini Serves: 6 Cooking Time: 2 hours Ingredients 1 quantity basic pasta dough Sauce 40g butter 15ml (1 tbsp) olive oil 6 purple spring onions, thinly sliced 1 garlic clove, crushed 4 zucchini (baby marrows), thinly sliced salt and freshly ground black pepper, to taste 60ml (¼
Print Recipe Truffled pappardelle carbonara Serves: 6 Cooking Time: 1 hour Ingredients 1 quantity porcini pasta dough Sauce 30ml (2 tbsp) olive oil 30g (2 tbsp) butter 125g pancetta or diced bacon 1 garlic clove, crushed 4 eggs 4 egg yolks 80g Parmesan, freshly grated + extra, to serve 250ml (1 cup) fresh cream 45ml
Print Recipe Beetroot panzerotti with garlic butter, pecorino and poppy seeds Serves: 6 Cooking Time: 1 hour Ingredients 1 quantity basic pasta dough Filling 130g cooked beetroot 250g ricotta 1 egg 100g pecorino, freshly grated + extra, to serve 80ml breadcrumbs a pinch of ground nutmeg salt and freshly ground black pepper, to taste Sauce
Take your simple ingredients, add a whole lot of love and you’ve got fresh pasta, one of the world’s most gratifying dishes – whichever shape or flavour it comes in. Today we share how to make your own pasta dough from scratch. And it is much easier than you thought. More pasta dough recipes: Tomato pasta dough Serves: 6 Difficulty level: Easy Time: 40 minutes INGREDIENTS 250g “00” flour 50g durum wheat semolina a generous pinch of salt 3 eggs 50g tomato paste METHOD Place the flour and semolina on a clean work surface and make a well in…
The Wonderbag is a revolutionary, non-electric, heat retention cooker that allows food that has been brought to the boil by conventional methods, to continue to cook for up…
Enjoy this healthy dish of brown rice couscous, goat’s cheese and shiitake zucchini blossoms as the perfect summery meat-free meal. It tastes as light and fresh as it looks. Perfect for vegetarians and carnivores alike. Recipe by Aran Goyoaga