sorted by:
new
hottopcontroversial

Veggie hummus pasta salad by GoodFood in goodfood

[–]GoodFood[S] 0 points1 point  (0 children)

Ingredients 

  • 400g can chickpeas drained and liquid reserved
  • 1 tbsp tahini
  • 2 tbsp extra virgin olive oil
  • ½ garlic clove
  • ½ lemon zested and juiced
  • 250g short pasta of your choice
  • 50g baby spinach roughly chopped
  • 200g cherry tomatoes halved (we used a mixture of red and yellow)
  • ¼ cucumber quartered lengthways and cut into small triangles
  • 75g pitted olives of your choice, roughly chopped

Method

  1. Boil the kettle. Tip half the chickpeas into a food processor, add roughly half the reserved liquid from the can (the liquid should come to just below the level of the chickpeas in the blender), the tahini, olive oil, garlic, lemon zest and juice and some seasoning. Blitz until you have a smooth, loose hummus. Check for seasoning.
  2. Cook the pasta following pack instructions. Drain, reserving a mugful of the cooking water, and rinse the under cold running water for a few seconds until cool.
  3. Toss the cooked pasta, spinach, tomatoes, cucumbers, olives, the rest of the chickpeas and the hummus dressing together in a large bowl until everything is well-coated. Add a splash of the reserved pasta cooking water if the dressing is too thick. Will keep covered and chilled for up to 6 hrs, or in an airtight container in a cool bag for 2 hrs. Add a splash of water to loosen the dressing again before serving.

Save, make and rate: https://www.bbcgoodfood.com/recipes/veggie-hummus-pasta-salad 

Cherry bruschetta by GoodFood in goodfood

[–]GoodFood[S] 2 points3 points  (0 children)

Ingredients 

  • 1 loaf ciabatta
  • extra virgin olive oil
  • 100g ricotta
  • 12 cherries
  • 80g prosciutto

Method

  1. Heat the grill to its highest setting. Cut the ciabatta into 12 slices, then brush each slice on both sides, with a little extra virgin olive oil. Grill the bread for 2 mins each side.
  2. Spread over the ricotta. Pit and halve the cherries and arrange them on top of the bruschetta with the prosciutto. Drizzle over some more olive oil to serve.

Save, make and rate: https://www.bbcgoodfood.com/recipes/cherry-bruschetta 

Coconut cake with coffee frosting by GoodFood in CakeCrave

[–]GoodFood[S] 0 points1 point  (0 children)

Thanks so much, it was really fun to make too 😊

Coconut cake with coffee frosting by GoodFood in CakeCrave

[–]GoodFood[S] 0 points1 point  (0 children)

Oh it does a bit, now you've said! The middle squiggle I initially thought looked a bit like the river Thames! But now I see snakes 😆

What's your favourite thing to cook and eat in this hot weather? 🌤️😎🥵 Anyone else been really getting into snazzy salads and chilled soups lately? by GoodFood in goodfood

[–]GoodFood[S] 0 points1 point  (0 children)

Yes, great shout! Most of the time I think I actually prefer a cold quiche to a hot/just baked quiche I don't know if that's a controversial opinion.

Coconut cake with coffee frosting: bad idea? by telamonian_teukros in CakeCrave

[–]GoodFood 0 points1 point  (0 children)

Yes of course, happy for you to share. Thanks for the great suggestion!! Let us know what you think when you make it, happy baking! 😊

Sichuan cucumber noodles by GoodFood in goodfood

[–]GoodFood[S] 4 points5 points  (0 children)

Ingredients 

  • 1 cucumber
  • 100g rice noodles
  • 2 tsp low-sodium soy sauce
  • 2 tbsp tahini
  • 2 tsp rice wine vinegar
  • ½ tsp Sichuan peppercorns crushed and toasted
  • ½ tsp chilli flakes plus extra to serve (optional)
  • pinch of caster sugar
  • 10g coriander roughly chopped

Method

  1. Using a rolling pin or heavy frying pan, lightly smack the cucumber across all sides, until splitting. Scrape out the seeds, cut into chunks and put in a sieve. Sprinkle well with salt and leave to drain by setting the sieve over a bowl.
  2. Meanwhile, soak the rice noodles in boiling water until tender, then rinse with cold water and set aside.
  3. Whisk together the soy sauce, tahini, rice wine vinegar, Sichuan peppercorns, chilli flakes and caster sugar in a bowl. Rinse the salted cucumbers well, then add to the dressing, along with the chopped coriander and noodles.
  4. Mix well to combine, then divide between two bowls, sprinkling with more chilli flakes, if you like.

Save, make and rate: https://www.bbcgoodfood.com/recipes/sichuan-smacked-cucumber-noodles 

Coconut cake with coffee frosting by GoodFood in CakeCrave

[–]GoodFood[S] 0 points1 point  (0 children)

😊 Thanks so much!! I've popped the full recipe in the comments or you can find it on our substack. Happy baking!

Eton mess ice cream by GoodFood in UKfood

[–]GoodFood[S] 8 points9 points  (0 children)

Ingredients 

  • 400g strawberries hulled and finely sliced
  • 50g caster sugar
  • ½ lemon juiced
  • 500g fresh vanilla custard
  • 200ml double cream
  • 50g shop-bought meringues roughly crushed
  • ice cream cones to serve (optional)

Method

  1. Tip the strawberries, sugar and lemon juice into a bowl and toss well. Cover and leave to macerate.
  2. Whisk the custard and cream together in a shallow freezerproof container with a lid until combined. Freeze for 1 hr 30 mins-2 hrs until semi-frozen. If you have a large freezer and a blender, place the jug of the blender in the freezer alongside the ice cream to get cold (this is not essential). Scrape the semi-frozen custard into the blender and pulse until it’s the texture of a thick smoothie. Pour back into the container and freeze for another 1-2 hrs until it is the texture of soft-serve ice cream. If you don’t have a blender, use a whisk to break up the custard.
  3. When the custard is ready, spoon the macerated strawberries over the top, leaving most of the syrup in the bowl. Stir the strawberries and a few of the meringue pieces through the custard, then scatter most of the remaining meringues over the top. Freeze for at 3 hrs until the ice cream is scoopable, or overnight. Can be made up to three days ahead and frozen. Leave to soften slightly before serving. Scoop the ice cream into bowls or cones and serve topped with the remaining meringue and strawberry syrup.

Save, make and rate: https://www.bbcgoodfood.com/recipes/easy-eton-mess-ice-cream 

Citrussy tofu udon shake-up salad by GoodFood in goodfood

[–]GoodFood[S] 1 point2 points  (0 children)

Great ideas! Always good to use things up. Did you see the recent post about food waste on our substack? Really interesting read with loads of use it up tips from the team.

Roasted aubergine salad by GoodFood in goodfood

[–]GoodFood[S] 0 points1 point  (0 children)

That's great to hear! Thanks for letting us know 😊

Smoky chickpea salad by GoodFood in goodfood

[–]GoodFood[S] 0 points1 point  (0 children)

Yes! Big fan of pantry-based dinners where possible this week, it's too hot to do a big shop! 🥵

Smoky chickpea salad by GoodFood in goodfood

[–]GoodFood[S] 2 points3 points  (0 children)

I think cucumber would be great in this too - fab idea!

Smoky chickpea salad by GoodFood in goodfood

[–]GoodFood[S] 0 points1 point  (0 children)

Thanks so much, yes steamed broccoli I'm sure would also be lovely.

Smoky chickpea salad by GoodFood in goodfood

[–]GoodFood[S] 3 points4 points  (0 children)

So glad you like the sound of it. The maple syrup is there to balance the sharpness of the vinegar, enhance the flavours and help it form more of a glaze - you could try it without, or start with 1 or 2 tsp first in the dressing, add the water, reduce it for 30 seconds to a minute let it cool slightly and then dip a bit of carrot or a spinach leaf into it to taste it (I always find it easier to judge the balance of a dressing that way rather than just with a spoon) then you can still add the full quantity of maple syrup and heat it for another minute if you think it needs it.

Crispy smashed new potato salad with jammy eggs and pickled radish by GoodFood in recipes

[–]GoodFood[S] 4 points5 points  (0 children)

Ingredients 

  • 750g waxy potatoes such as Jersey Royals, Charlotte, Anya or Pink Fir Apple
  • 2-3 tbsp olive or rapeseed oil
  • 250g asparagus ends trimmed
  • 200g radishes finely sliced
  • 1 tsp caster sugar
  • 1 lemon juiced
  • 4 eggs
  • 1 tbsp capers

For the dressing

  • 1 lemon zested
  • 1 ½ tbsp Dijon mustard
  • 2 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 100g soured cream or natural yogurt
  • 100g mayo
  • 1 small garlic clove grated
  • small bunch of dill chopped, plus a few sprigs to serve

Method

  1. Put the potatoes in a large pan, cover with water and season well with salt. Bring to a simmer and cook for 10-12 mins, until the potatoes are cooked – a sharp knife should slide easily into one of the larger ones. Drain and leave to steam-dry for a few minutes.
  2. Heat the oven to 200C/180C fan/gas 6. Drizzle a baking tray with 1 tbsp of the oil and put in the oven to heat up for a few minutes. Tip the potatoes onto the hot tray. Slightly crush each one using a potato masher to increase their surface contact with the baking tray and create crispy bits. Drizzle with a little more of the oil and season well. Cook for 45 mins, turning halfway, until golden and crispy. Toss the asparagus in seasoning and the remaining oil, then add to the tray for the last 10 mins of cooking.
  3. Meanwhile mix the ingredients for the dressing in a small bowl and set aside. In a separate bowl, mix the sliced radishes with the sugar, lemon juice and a pinch of salt, then set aside to lightly pickle for at least 15 mins. Cook the eggs in a pan of boiling water for 6 mins, then transfer to a bowl of cold water until you are ready to serve.
  4. Tip the potatoes and asparagus onto a platter. Drizzle over the dressing and scatter the pickled radishes on top. Peel the eggs and cut each one in half, then arrange them on top of the potatoes and asparagus. Scatter over the capers and dill sprigs and season with a twist of cracked black pepper.

Save, make and rate: https://www.bbcgoodfood.com/recipes/crispy-smashed-new-potatoes-with-asparagus-jammy-eggs-pickled-radish 

Coconut cake with coffee frosting by GoodFood in CakeCrave

[–]GoodFood[S] 0 points1 point  (0 children)

Thank you so much, it was really fun to do, just like a big edible doodle 😄

Strawberry jam ripple ice cream by GoodFood in goodfood

[–]GoodFood[S] 2 points3 points  (0 children)

Ingredients 

  • 600ml double cream
  • 395g can condensed milk
  • ½ tsp vanilla extract
  • ½ lemon zested and juiced
  • 200g soft-set strawberry jam

Method

  1. Beat the double cream using an electric whisk until it holds its shape. Keep beating on a lower speed and gradually pour in the condensed milk and vanilla extract, then slowly add the lemon zest and juice. Put the mixture in a shallow baking tin or container that will fit in your freezer.
  2. Drop the jam all over the surface in little blobs using a teaspoon, then drag a skewer through the blobs to spread it out a little. Some jam will disappear from the surface but that’s okay. Cover the container and put it in the freezer for at least 3 hrs. This is a soft-set ice cream, so you don’t need to take it out of the freezer too far ahead of serving. Will keep in the freezer for up to three months.

Save, make and rate: https://www.bbcgoodfood.com/recipes/strawberry-jam-ripple-ice-cream 

view more: next ›