The most delicious and luxurious gratin, with caramelised fennel on a base of creamy cannellini beans. Still really fresh and light with lots of lemon juice to brighten it up.
**Fennel and White Bean Gratin**
**Serves:** 6
**Ingredients:**
* 2 large heads fennel
* 3 x 400g tins cannellini or other white beans, drained
* A good knob of butter
* A few sprigs thyme
* 1 tsp fennel seeds
* 2 cloves garlic, finely grated or chopped
* 1 large shallot, finely diced
* 1 lemon
* Parmesan
* Salt and pepper
* Olive oil
**Instructions:**
1. Preheat oven to 190c fan.
2. Cut off any fennel fronds/herb, wash, roughly chop and set aside for later. Cut each fennel bulb into 8-12 wedges.
3. Place a wide (around 30cm), oven-proof pan over a high heat with a little oil. Add the fennel and colour well on all sides. Add the thyme, salt and butter and reduce the heat to medium. Let the fennel gently caramelise then remove the fennel wedges from the pan and set aside.
4. Add the shallots, garlic and fennel seeds to the pan. Stir from time to time until the shallots are softened, then turn off the heat and stir in the beans and lemon. Stir in parmesan and season to taste.
5. Add the fennel onto the top of the bean mixture, cut side up. The fennel should be halfway submerged into the bean mixture. Cover with some more parmesan and place in the oven for 20-30 mins until nicely golden. Scatter over any fennel fronds.
**Substitutions:**
* White onion for shallot
* Pinch of chilli flakes with garlic
* Plant-based butter/parmesan or nutritional yeast for vegan option
* Chopped parsley if fennel bulb lacks herb.
**Fennel and White Bean Gratin**
**Serves:** 6
**Ingredients:**
* 2 large heads fennel
* 3 x 400g tins cannellini or other white beans, drained
* A good knob of butter
* A few sprigs thyme
* 1 tsp fennel seeds
* 2 cloves garlic, finely grated or chopped
* 1 large shallot, finely diced
* 1 lemon
* Parmesan
* Salt and pepper
* Olive oil
**Instructions:**
1. Preheat oven to 190c fan.
2. Cut off any fennel fronds/herb, wash, roughly chop and set aside for later. Cut each fennel bulb into 8-12 wedges.
3. Place a wide (around 30cm), oven-proof pan over a high heat with a little oil. Add the fennel and colour well on all sides. Add the thyme, salt and butter and reduce the heat to medium. Let the fennel gently caramelise then remove the fennel wedges from the pan and set aside.
4. Add the shallots, garlic and fennel seeds to the pan. Stir from time to time until the shallots are softened, then turn off the heat and stir in the beans and lemon. Stir in parmesan and season to taste.
5. Add the fennel onto the top of the bean mixture, cut side up. The fennel should be halfway submerged into the bean mixture. Cover with some more parmesan and place in the oven for 20-30 mins until nicely golden. Scatter over any fennel fronds.
**Substitutions:**
* White onion for shallot
* Pinch of chilli flakes with garlic
* Plant-based butter/parmesan or nutritional yeast for vegan option
* Chopped parsley if fennel bulb lacks herb.
This post explores the idea of representing recipes as diagrams, specifically using the Nassi-Shneiderman structured flowchart. The author experiments with modifying an existing diagram to improve clarity and address issues with ingredient mixing, heating instructions, and tool integration. Ultimately, the author questions whether this approach is truly effective.
- 2x,:1lb bag lentils, 2x broth, 3 carrots, 2 onions, 6 garlic, 1tbsp cumin seeds (not ground), 1/8 tsp Kerala Chile, ginger powder, ginger paste, labneh
- no water
- try insta pot
- fry garlic 30s only, onions 7-8 min
- immersion blend in pot; don't overdo it
- no water
- try insta pot
- fry garlic 30s only, onions 7-8 min
- immersion blend in pot; don't overdo it
A recipe for Buffalo Caesar Bowls with Za'atar Chicken, featuring a blend of flavors and a unique twist on traditional Caesar.
A recipe for crispy, Parmesan-coated chicken bites that are perfect for a quick and tasty snack or appetizer.
Explore SideDish recipe ideas using various dressings like Apple Cider Vinaigrette, Honey Dijon, and more. From salads to wraps, discover versatile ways to use our dressings.
A quick weeknight stir-fry featuring cubes of boneless chicken and brussels sprouts glazed with a sweet, savory mixture of balsamic vinegar, soy sauce, and maple syrup.
substitutions:
- 1/4 cup coconut aminos for soy sauce
- 1 tbsp for 1/4 cup maple syrup
- sesame seeds
- 3 Tbsp ginger pulp
quite sweet, might reduce Maple syrup more
substitutions:
- 1/4 cup coconut aminos for soy sauce
- 1 tbsp for 1/4 cup maple syrup
- sesame seeds
- 3 Tbsp ginger pulp
quite sweet, might reduce Maple syrup more
Dr. Resham Uttamchandani and Jasdeep Chawla explain how masala chai offers more health benefits than popular seasonal drinks like pumpkin spiced lattes..
Ingredients
- 2 tsp Assam black tea leaves
- Half cup whole or almond milk
- 1 cup water
Spice mix:
- 4-5 green cardamom pods
- 2-3 whole cloves
- 1 small cinnamon stick
- 1 piece of star anise or a pinch of ground anise
- 1-inch piece of ginger
- Half tsp black peppercorns
- Sugar to taste
Instructions
- In a small pan, add water and let it simmer for 3-4 minutes.
- For the spice mix, lightly crush the cardamon pods and black peppercorns in a bowl, and add the cinnamon stick broken into pieces, along with grated ginger and anise.
- Add the mix to the water with the black tea leaves and bring it to a boil for 4-5 minutes, until the flavors are infused in the water.
- Pour the milk and bring the whole mixture to a boil for another 2-3 minutes until the milk has completely blended into the tea and spice mix.
- Strain the tea with a filter into a cup and sweeten it with sugar.
Serve hot!
Ingredients
- 2 tsp Assam black tea leaves
- Half cup whole or almond milk
- 1 cup water
Spice mix:
- 4-5 green cardamom pods
- 2-3 whole cloves
- 1 small cinnamon stick
- 1 piece of star anise or a pinch of ground anise
- 1-inch piece of ginger
- Half tsp black peppercorns
- Sugar to taste
Instructions
- In a small pan, add water and let it simmer for 3-4 minutes.
- For the spice mix, lightly crush the cardamon pods and black peppercorns in a bowl, and add the cinnamon stick broken into pieces, along with grated ginger and anise.
- Add the mix to the water with the black tea leaves and bring it to a boil for 4-5 minutes, until the flavors are infused in the water.
- Pour the milk and bring the whole mixture to a boil for another 2-3 minutes until the milk has completely blended into the tea and spice mix.
- Strain the tea with a filter into a cup and sweeten it with sugar.
Serve hot!
Hot Pot for One is a fast, easy, and comforting meal to make at home. My recipe features tender pork belly simmered in a delicious and savory dashi stock with napa cabbage and enoki mushrooms.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 medium carrots peeled and chopped
- 1 medium yellow potato (~ 1 cup) washed and diced
- ½ cup frozen green peas
- 11 oz Thai Style Yellow Curry Sauce from Trader Joe's
- 1 cup water or vegetable broth* (use vegetable broth for the most flavor)
- 1 block extra firm tofu pressed for at least 20 minutes
Optional Sides & Toppings
- basmati rice
- toasted naan bread
- chopped cilantro or thai basil for topping
- chopped peanuts for topping
- fresh lime for topping
Instructions
- In a large skillet or pot, heat your oil over medium heat for 1 minute. Add in your diced onion and cook for 3-4 minutes.
- Then add in your diced carrots and potatoes. Sauté for a few minutes.
- Pour in your Thai Style Yellow Curry sauce and vegetable broth. Mix well. Bring to a boil and then turn down to simmer and cover for 10-15 minutes until potatoes are fully cooked.
- Add in your tofu cubes and green peas. Mix well.
- Serve your curry with basmati rice and/or naan.
- Top with cilantro, thai basil, fresh lime or peanuts.
Notes
- added pea water to the sauce to better steam the potatoes
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 medium carrots peeled and chopped
- 1 medium yellow potato (~ 1 cup) washed and diced
- ½ cup frozen green peas
- 11 oz Thai Style Yellow Curry Sauce from Trader Joe's
- 1 cup water or vegetable broth* (use vegetable broth for the most flavor)
- 1 block extra firm tofu pressed for at least 20 minutes
Optional Sides & Toppings
- basmati rice
- toasted naan bread
- chopped cilantro or thai basil for topping
- chopped peanuts for topping
- fresh lime for topping
Instructions
- In a large skillet or pot, heat your oil over medium heat for 1 minute. Add in your diced onion and cook for 3-4 minutes.
- Then add in your diced carrots and potatoes. Sauté for a few minutes.
- Pour in your Thai Style Yellow Curry sauce and vegetable broth. Mix well. Bring to a boil and then turn down to simmer and cover for 10-15 minutes until potatoes are fully cooked.
- Add in your tofu cubes and green peas. Mix well.
- Serve your curry with basmati rice and/or naan.
- Top with cilantro, thai basil, fresh lime or peanuts.
Notes
- added pea water to the sauce to better steam the potatoes
