Food for Thought
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Click here to view home cooking plus baking ideas & inspirations.
Brown butter gnocchi with mushrooms
Serves 4
12 mins to prepare and 8 mins to cook
• 2 x 400g packs fresh gnocchi
• 1 tbsp olive oil
• 300g (10oz) chestnut mushrooms, finely sliced
• 2 eschalion shallots, thinly sliced
• 2 large garlic cloves, thinly sliced
• 100g (3 1/2oz) butter
• Handful flat-leaf parsley, finely chopped, to garnish
• Lemon, zested pared and finely chopped, to garnish
Serves 4
12 mins to prepare and 8 mins to cook
• 2 x 400g packs fresh gnocchi
• 1 tbsp olive oil
• 300g (10oz) chestnut mushrooms, finely sliced
• 2 eschalion shallots, thinly sliced
• 2 large garlic cloves, thinly sliced
• 100g (3 1/2oz) butter
• Handful flat-leaf parsley, finely chopped, to garnish
• Lemon, zested pared and finely chopped, to garnish
Chicken and pomegranate tagine
1 Heat the oil in a large casserole dish and brown the chicken on each side, remove from the pan with a slotted spoon and set aside.
2 Stir in the onion and cook for a few minutes to soften before adding the garlic, ginger, cumin, coriander and cinnamon. Cook for a minute more then add the juice and stock, stir in well.
1 Heat the oil in a large casserole dish and brown the chicken on each side, remove from the pan with a slotted spoon and set aside.
2 Stir in the onion and cook for a few minutes to soften before adding the garlic, ginger, cumin, coriander and cinnamon. Cook for a minute more then add the juice and stock, stir in well.