Meanwhile, pop a medium pan on a gentle heat. Add the butter. When it has melted and is bubbling away, add the spring onions, garlic and peppercorns. Season with a little salt and pepper and cook gently for six to eight minutes, stirring regularly, until the spring onions are softened but not coloured. Add the peas and vegetable stock and cook for a further three to four minutes, then pour in the cream, stir in the mustard and bring to a gentle simmer. After a few minutes, the sauce will begin to thicken. Add the parsley and season again to taste. … [Read more...] about Gill Meller’s recipes for vibrant summer salads
Infused olive oil
2tsp olive or rapeseed oil 150g (5½oz) slender asparagus, trimmed and each stem cut into 2-3cm pieces 100g (3½oz) frozen peas 4 spring onions, trimmed and thinly sliced 3-4tbsp finely chopped fresh mint 6 large eggs Salt and freshly ground black pepper 65g (2¼oz) feta, broken into small chunks Preheat the oven to 200°C/fan 180°C/gas 6 and generously oil a deep, 6-hole muffin tin. Cut 6 pieces of non-stick baking paper (roughly 10cm squared) and use to line the tins, leaving the excess sticking out over the sides. … [Read more...] about DR MICHAEL MOSLEY’S battle plan to fight Coronavirus: Being overweight can be a killer if you catch COVID-19 and Britons have piled on the pounds in lockdown… this diet really could save your life
What Is Indo-Mediterranean Diet? A Mediterranean diet is flexible, that is, unlike most diets, this one can be adapted to local conditions. Although closely related to the Mediterranean diet, an Indo Mediterranean diet is distinguished by its focus on fruits, vegetables, nuts, and whole grains , whereas the Mediterranean diet focuses on omega-3 foods like fish and olive oil. … [Read more...] about Indo-Mediterranean Diet And Heart Health: What Is The Link?
The shrimp are grilled then bathed in a garlicky, buttery, cheesy (but not too cheesy) sauce that is so darn good be sure you have some French bread on hand to sop it all up. … [Read more...] about Cook This: Better have a big loaf of French bread to sop up the sauce of these chargrilled shrimp
Even though I still occasionally use my uncle’s tin foil tray, I prefer searing salmon over the stove to control the cooking better, and find that about 4 minutes per side is just about perfect. My teens prefer the thinner, well-cooked portions of the fillet, while my husband and I take the luscious thick parts, still pink in the middle. I like to serve it with something fresh like a couscous salad spiked with mint and lemon juice. Then it feels like summer is almost here. … [Read more...] about Will there be a summer this year? Our wild salmon offers hope