Foodgasm

Linguine with Lemon, Garlic & Thyme Mushrooms.

Ingredients

• 225g chestnut mushrooms
• 80ml extra virgin olive oil
• 1 x 15ml tablespoon Maldon salt or 1 1/2 teaspoons table salt
• 1 small clove garlic, crushed
• Zest and juice of 1 lemon
• 4 sprigs of fresh thyme, stripped to give 1 teaspoon leaves
• 500g linguine
• 1 bunch fresh parsley, chopped
• 2-3 tablespoons freshly grated Parmesan, or to taste
• Freshly ground pepper

Method

1. Slice the mushrooms finely, and put in a large bowl with the oil, salt, crushed garlic, lemon juice and zest, and marvellously scented thyme leaves.
2. Cook the pasta according to packet instructions and drain loosely, retaining some water. Quickly put the drained pasta into the bowl with the mushroom mixture.
3. Toss everything together well, then add the chopped parsley, grated cheese and pepper to taste, before tossing again, and eat with joy in your heart.

(Source: nigella.com)

I need to make this. Nom nom nom!

Peanut Butter Hummus

Ingredients

• 2 x 400g cans chickpeas
• 1 garlic clove, peeled
• 3–5 x 15ml tablespoons regular olive oil
• 6 x 15ml tablespoons (90g) smooth peanut butter
• 3 x 15ml tablespoons lemon juice, or more as needed
• 2 teaspoons sea salt flakes or 1 teaspoon pouring salt, or to taste
• 2 teaspoons ground cumin
• 4–6 x 15ml tablespoons Greek yogurt
• 2 x 15ml tablespoons peanuts, finely chopped, to serve (optional)
• 1 teaspoon smoked paprika, to serve (optional)
• bread sticks, mini pittas, crackers, tortilla chips, to serve (optional)

Method

1. Drain and rinse the chickpeas. Put the garlic clove, chickpeas, 3 tablespoons oil, peanut butter, lemon juice, salt and cumin into a food processor and blitz to a knobbly purée.
2. Add 4 tablespoons of the Greek yogurt and process again; if the hummus is still very thick add another 1–2 tablespoons yogurt and the same of oil. (This will often depend on the chickpeas, as different sorts make the hummus thicker or not.)
3. Taste for seasoning, adding more lemon juice and salt if you feel it needs it.
4. On serving, mix the chopped peanuts with the paprika and sprinkle on top if you wish, and put an array of bits and pieces to eat with or dip in, as you see fit.

(Source: nigella.com)

I would like this for breakfast today.

Ingredients

• 2 eggs
• 4 teaspoons vanilla extract
• 60ml full-fat milk
• 4 slices from a small white loaf or 2 slices from a large white loaf, each large slice cut in half
• 25g butter, plus a drop of flavourless oil for frying
• 50g caster sugar

Method

1. Beat the eggs with the milk and vanilla in a wide, shallow bowl.
2. Soak the bread halves in the eggy mixture for 5 minutes a side.
3. Heat the butter and oil in a frying pan, and fry the egg-soaked bread until golden and scorched in parts on both sides.
4. Put the sugar on a plate and then dip the cooked bread in it until coated like a sugared doughnut.

(Source: nigella.com)

Crunchy Lemon Drizzle Cake

Serves 6

INGREDIENTS

• 175g unsalted butter, softened, plus more for greasing
• 175g self-raising flour
• Pinch of salt
• 2 eggs, lightly beaten
• 175g golden caster sugar
• Zest, finely grated, and juice of 1 large unwaxed lemon

For the topping

• Juice of 1 large lemon
• 100g white granulated sugar

Method

1. Preheat the oven to 180ºC/gas mark 4. Lightly butter an 18cm diameter, 7.5cm deep, round springform tin and line the base and sides with baking parchment.

2. Sieve the flour and salt into a bowl and set aside. Melt the butter in a small pan and set aside to cool slightly. Using the whisk attachment of an electric mixer, or a bowl and electric whisk, beat the eggs and sugar together until very light and fluffy (this may take 5 minutes). Blend in the melted butter; then very gently fold in the flour and zest. Finally, slowly fold in the juice.

3. Pour the batter into the tin and bake for 30–35 minutes or until the cake springs back to the touch, or a skewer inserted into the centre comes out clean.

4. Meanwhile, make the crunchy topping by simply mixing the juice and sugar together in a small bowl. Immediately the cake comes from the oven, prick tiny holes all over it with a fine skewer or cocktail stick. Pour the lemon syrup evenly all over the surface. Leave to cool completely in the tin.

Lemon risotto with garlic prawns

Serves 4

Ready in 35 minutes

Ingredients

• 20 large peeled raw prawns, tail-shells on
• 1 tsp finely grated fresh ginger
• 3 garlic cloves, crushed
• 4 tbsp sweet chilli dipping sauce
• Finely grated zest and juice of 1 large lemon
• 1.2 litres fresh vegetable stock, hot
• Pinch of saffron threads
• 1 tbsp low-fat spread
• 1 bunch spring onions, finely chopped
• 300g risotto rice
• Small handful flatleaf parsley, to serve

METHOD

1. Put the prawns in a bowl with the ginger, 1 crushed garlic clove, chilli sauce and 1 tablespoon of lemon juice. Mix together and set aside while you make the risotto.

2. Pour the stock into a saucepan, add the saffron and simmer over a low heat. Melt the spread in a heavy-based pan and sauté the onions and remaining crushed garlic for 2 minutes. Stir in the rice and zest and cook for 1 minute. Add a ladleful of the stock and cook, stirring occasionally, until it has been absorbed. Continue to add the stock, a ladleful at a time, and cook for about 20 minutes, or until the rice is just cooked. Remove from the heat, stir in the remaining lemon juice and set aside.

3. Heat a wok or large frying pan over a very high heat. When really hot, tip in the prawn mixture and cook, stirring, for 2-3 minutes, until the prawns turn pink and the sauce is bubbling and thick.

4. Spoon the risotto into warm bowls, top with the prawns and scatter over the parsley to serve.

tumblrbot asked: WHERE WOULD YOU MOST LIKE TO VISIT ON YOUR PLANET?

Somewhere where they serve uber thick french toast & freshly squeezed orange juice & oodles of fresh fruit for breakfast.

Stuffed & roasted peppers with a rocket, spinach & basil salad for lunch and elderflower spritzer to drink.

Wild mushroom, white wine & hazelnut risotto for dinner with prosecco.

Ooh and warm chocolate fudge broownies for dessert!!