Tian tart | Make this classic French tart at home | delicious. magazine
A classic French tian tart made of sliced summer vegetables meets golden puff pastry, crème fraîche and parmesan in this simple summer recipe. Love this recipe from food writer Debora Robertson? Check out her croque Monsieur with smoked ham and gooey Gruyère for your next French fix.
Pasticcio (Greek-style lasagne) recipe | delicious. magazine
Rigatoni is topped with a rich meat sauce and a thick layer of béchamel in this irresistible Greek-inspired pasta bake recipe. This dish is the perfect indulgent family meal. Need to get something speedier on the table? How about this rigatoni recipe with a sausage and fennel ragù.
Orzo with roasted veg sauce | delicious. magazine
Dale Pinnock’s orzo with roasted veg sauce is the ultimate vegan comfort food for busy nights. Blitz roasted onions, tomatoes and peppers and simmer with orzo for a super easy dinner. The Medicinal Chef: Plant-Based Diet is out now.
Baked 'nduja and burrata dip with olive breadsticks recipe | delicious. magazine
Our ‘nduja and burrata dip is easy to make so, if you don’t have time to make the breadsticks, you could easily serve it with a shop-bought olive loaf for a seriously good starter. Our burrata with sticky roasted tomatoes, pine nuts and basil makes another simple but crowd-pleasing starter.
Briam:Traditional Greek Roasted Vegetables (Video) | The Mediterranean Dish
BEST briam recipe tutorial. Greek roasted vegetables using staples like zucchini, potatoes, red onions, tomatoes. Loaded w/ Mediterranean flavor. Vegan. GF
Vegetarian Stuffed Peppers | The Modern Proper
Vegetarian stuffed peppers—baked until tender and brimming with a taco-seasoned, cheesy bean-and-rice filling—are an easy, healthy dinner that’s sure to spice up your week.
lamb meatballs in tomato sauce with mint and orange
An aromatic lamb meatball recipe served in a rich North African-inspired tomato sauce, garnished with fresh mint and feta cheese.
MALLORCA SLOW-ROASTED LAMB SHOULDER - Cuisine - For the love of New Zealand food
1. Genuinely this couldn’t be easier. Preheat the oven to 230˚C/210˚C fan/gas mark 8. 2. Rub the lamb with the olive oil and plenty of seasoning and place in a baking dish. 3. Bake for 2025 minutes, or until the outside is well browned. 4. Remove from the oven and reduce the heat to 160˚C/140˚C fan/gas mark 3. 5. Remove the lamb with two forks and set it aside, then place the vegetables and herbs in the dish and replace the lamb on top. 6. Pour over the wine and stock and cover the dish with…
Skye McAlpine's courgette, bacon and pecorino tart - YOU Magazine
This courgette, bacon and pecorino tart recipe is inspired by a pie served at Trattoria alle Vignole, one of my favourite restaurants in Venice. Whenever I bake this, I can’t help but think of lazy summer lunches there, at the picnic bench under the big shady tree where we always sit looking out on to the lagoon.