Leek & Pancetta Quiche | Gordon Ramsay
Sweet leeks and salty pancetta make the perfect filling for a home-made quiche. Plus Gordon's tips for home-made shortcrust pastry. Gordon Ramsay Ultimate Fit Food:
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French Onion Soup Galette With Sue Li | NYT Cooking
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Sue Li, a food stylist and recipe developer, is in the NYT Cooking studio kitchen showing us how to make her wildly popular caramelized onion galette. Inspired by the flavors of French onion soup, Sue's recipe features a galette dough run through with Gruyère and lots of fragrant cracked black pepper, and a caramelized onion filling fortified with beef broth and sherry. While the onions caramelize, Sue likes to check Zillow and stock prices. But what you decide to do with that time is your call.
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MANNA | Sacred Meals - Fennel Shallot Tart
Impress your family or even yourself with this delicious shallot tart packed with layers of flavor and love with each component surrounded by a thin layer of phyllo pastry for the flakey touch.
This tart is rich in fibre, phytonutrients, vitamins (A, B complex, C), and iron. Phytonutrients contain antioxidant and anti-inflammatory properties, and may also enhance immunity and repair DNA damage from exposure to toxins. Nutritional yeast is fortified with B12, a vital nutrient that can be a challenge to obtain from vegan and vegetarian diets. Fennel is a celery-like winter vegetable with a licorice-like flavour. Fennel has amazing properties including anti-inflammatory, antimicrobial, antiviral, anti-tumor and antispasmodic properties.
Fibre: Foods high in fibre in this dish (fennel, kale, and chickpea flour) feed friendly bacteria in the digestive tract. helping to maintain larger populations.
Phytonutrients: Asparagus uniquely contains almost 100 different phytonutrients. Phytonutrients contain antioxidant and anti-inflammatory properties, and may also enhance immunity and repair DNA damage from exposure to toxins.
Vitamin A: This dish supports the immune and inflammatory functions throughout the digestive tract. Kale and butternut squash are excellent sources of vitamin A.
Vitamin B Complex: B vitamins are building blocks for a healthy body and help turn other nutrients into energy, and maintain a healthy metabolism. Kale, shallots and chickpea flour are rich in pyridoxine (B6 - may help with improving mood and brain health) and kale, chickpea flour, and beets are high in folate (B9 - supports fetal development and growth, and can help prevent cognitive decline).
Vitamin C: Vitamin C helps prevent damage to cells and helps absorb iron in the intestine. Kale, apples, and zucchini are rich in Vitamin C.
Iron: Adding iron rich foods as chickpea flour will help support transportation of vital oxygen throughout the body
How to bake a delicious Shallot, Onion and Chive Tart | Paul Hollywood's Pies & Puds
Paul visits an Onion Farm and shows how to bake a Tart created from three types of Onion!
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Savoury Tarte Tatin | Jamie's Christmas Shortcuts | Channel 4, Mondays, 8pm
A savoury twist on the classic tarte tatin, this is a brilliant way to transform any leftover veggies into a delicious pastry dish. On the way, pick up all sorts of helpful tips and cheats. Marmalade for that extra sweet glaze? You better believe it!
Check it out on my new TV series, Jamie's Christmas Shortcuts, on Mondays, 8pm, Channel 4.
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Martin's Kitchen- Goats Cheese, Red Onion and Filo Tart with Beetroot and Fennel Salad
Hi folks, welcome back to Martin's Kitchen!
I am a chef based in Co. Antrim, Northern Ireland, bringing you quick and easy, but more importantly, tasty recipes that you can use to impress friends and family, or simply enjoy some variety in your weekly meals!
In today's video I will be showing you how to make a Goats Cheese and Red Onion Tart with a Fennel and Beetroot Salad. This is a really quick and simple dish that is a perfect starter. I would be ideal to serve at a dinner party or for family and friends. The creamy goats cheese is perfectly complemented with sharp red onion chutney and crisp filo pastry. The salad can be customised as you like so feel free to use whatever optional extras are to your taste!
Ingredients: Serves 2
Goats Cheese, Red Onion and Filo Tart with Beetroot and Fennel Salad
Tarts:
2 Sheets Filo
2 x 30g Disks of Goats Cheese
20g Onion Marmalade
Olive Oil Spray or Small Knob Melted Butter
Balsamic Dressing:
1Tbsp Balsamic Syrup
2 Tbsp White Wine Vinegar
1 Tsp Dijon or English Mustard
1 Tsp Runny Honey
150ml Olive Oil
Salt and Pepper
Creme Fraiche Dressing:
50g Creme Fraiche
Juice Half Lemon
Chopped Herbs (Dill, Chives or Parsley)
Salt And Pepper
Optional extras:
Pickled Baby Beetroot
Radish
Capers
1/4 Finely Sliced Fennel
Lemon Juice
10ml Oilve Oil
Salt and Pepper
Mix of Salad Leaves
Method
1. Set oven to 180 degrees
2. Spray 8cm stainless steel rings with olive oil and place on a parchment-lined tray
3. Lay filo out flat and spray with olive oil or brush with melted butter, fold over in half and spray again and fold again. Resulting in 4 layers
4. Cut filo to circular shape using any circular object as a template
4. Line rings with filo (make sure filo is pressed into the sides and bottom. This results in a better shape when turned out)
5. Spoon onion marmalade evenly on the base of the 2 rings
6. Place goats cheese on top and bake for approx 12 mins
7. Remove from oven and allow to rest for 3 or 4 minutes with ring still on.
8. Place all ingredients for balsamic in jar, season and shake for 1 minute
9. Mix lemon juice with Creme Fraiche and herbs. If too thick add a little water
10. Cut baby beetroot into wedges
11. Mix fennel with olive oil and lemon. Season
12. Dress plate with salad leaves, beetroot, and fennel
13. Place goats cheese tart on top and drizzle the 2 dressings
I hope you have enjoyed this video, feel free to let me know how you get on in the comments and feel free to leave me any requests for videos you would like to see.
Thanks for watching! Remember to check out my Facebook page at Martin’s Kitchen.