Method

A delicious dish that’s perfect for the Summer season.

Cut any large potatoes in half. Bring a pan of salted water to the boil and add the potatoes. Bring back to the boil and simmer for 15 minutes until nicely cooked. Meanwhile, make your dressing by mixing the yoghurt with the lemon zest and juice, a good pinch of salt and pepper and glug of extra virgin olive oil. Drain the potatoes well, tip into a mixing bowl and season immediately with salt and pepper. Drizzle with a little olive oil and, after 5 minutes, stir in most of the dressing. Leave the potatoes to cool.

Halve the cucumber lengthways, remove the seeds and cut into ½cm slices. Roughly chop the fennel. Add the cucumber, fennel and basil leaves to the potatoes and mix well. Divide the salad evenly between four plates and flake over the salmon. Drizzle with a little olive oil.

Tip: Make sure you season the potatoes while they’re still hot – they’ll absorb more flavour.
 
ingredients

• 800g jersey royals, scrubbed clean
• sea salt and freshly ground black pepper
• 200ml natural yoghurt
• zest and juice of 1 lemon
• extra virgin olive oil
• ½ cucumber, peeled
• a small bunch of fennel tops
• a small bunch of fresh basil, leaves picked
• 400g hot smoked salmon

The lightest and most enticingly moist carrot cake you will ever come across - just find a good hiding place for it!

METHOD
1. Preheat the oven to 180C/Gas 4/fan 160C. Oil and line the base and sides of an 18cm square cake tin with baking parchment. The easiest way to do this is to cut two long strips the width of the tin and put each strip crossways, covering the base and sides of the tin, with a double layer in the base.
2. Tip the sugar into a large mixing bowl, pour in the oil and add the eggs. Lightly mix with a wooden spoon. Stir in the grated carrots, raisins and orange rind.
3. Mix the flour, bicarbonate of soda and spices, then sift into the bowl. Lightly mix all the ingredients - when everything is evenly amalgamated stop mixing. The mixture will be fairly soft and almost runny.
4. Pour the mixture into the prepared tin and bake for 40- 45 minutes, until it feels firm and springy when you press it in the centre. Cool in the tin for 5 minutes, then turn it out, peel off the paper and cool on a wire rack. (You can freeze the cake at this point.)
5. Beat together the frosting ingredients in a small bowl until smooth - you want the icing about as runny as single cream. Set the cake on a serving plate and boldly drizzle the icing back and forth in diagonal lines over the top, letting it drip down the sides.

Like this?
You might also like to try Angela Nilsen's lighter option, Ultimate makeover: Carrot cake, or try something new with Carrot & cream cheese cupcakes .
Per serving
265 kcalories, protein 3g, carbohydrate 39g, fat 12 g, saturated fat 2g, fibre 1g, sugar 24.8g, salt 0.41 g

This great chilli has to be one of the best dishes to serve to friends for a casual get-together

METHOD
1. Prepare your vegetables. Chop your onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice. Cut your pepper in half lengthways, remove stalk and wash the seeds away, then chop.
2. Start cooking. Put your pan on the hob over a medium heat. Add the oil and leave it for 1-2 minutes until hot (a little longer for an electric hob). Add the onions and cook, stirring fairly frequently, for about 5 minutes, or until the onions are soft, squidgy and slightly translucent.Tip in the garlic, red pepper, chilli, paprika and cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
3. Brown the mince. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince. Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
4. Making the sauce. Crumble your stock cube into 300ml/1⁄2 pint of hot water. Pour this into the pan with the mince mixture. Open the can of chopped tomatoes and add these as well. Tip in the marjoram and the sugar, if using (see tip left), and add a good shake of salt and pepper. Squirt in about 2 tbsp of tomato purée and stir the sauce well.
5. Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes. You should check on the pan occasionally to stir it and make sure the sauce doesn't catch on the bottom of the pan or isn't drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
6. Bring on the beans. Drain and rinse the beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry. Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think. Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving, and relax. Leaving your chilli to stand is really important as it allows the flavours to mingle and the meat.

Other ways to enjoy chilli
Serve it on a bed of plain, boiled rice, with a spoonful of soured cream on top. Pile it on tortilla chips and sprinkle it with grated cheddar. Wrap it up in a tortilla with shredded lettuce, chopped tomatoes and guacamole for a great burrito.
A Mexican twist
Rather than add the teaspoon of sugar, you can stir in a small piece of chocolate (about the size of your thumbnail) when you add the beans. Any plain dark chocolate will do. Be careful not to add too much - you don't want to be able to identify the flavour of the chocolate.
Per serving
387 kcalories, protein 36g, carbohydrate 25g, fat 17 g, saturated fat 6g, fibre 6g, sugar 1g, salt 2.32 g

A tasty tomato and chicken dish to feed the family - serve with short pasta or a big bowl of roast potatoes
METHOD
1. Heat the oven to 190C/fan 170C/gas 5. Fry the onion and garlic in 3 tbsp oil until softened but not coloured. Add the tomatoes, season, then simmer for 10-15 minutes or until thick and glossy. Take off the heat and stir in the mascarpone and half the basil, roughly torn.
2. Heat a little oil in a pan and fry the chicken on both sides until golden. Transfer to a baking dish and pour over the sauce. Cook for 25-30 minutes or until the chicken is cooked through. Scatter over the rest of the basil.

Know-how
Serve with a short pasta, like fusilli, or a big bowl of potatoes roasted with olive oil and rosemary.
Per serving
312 kcalories, protein 35.2g, carbohydrate 6.9g, fat 16.1 g, saturated fat 5.3g, fibre 2g, salt 0.87 g

This is the heavenly moist and fudgy chocolate cake - perfect for celebrations - birthdays, weddings, christenings - !
METHOD
1. Butter a 20cm round cake tin (7.5cm deep) and line the base. Preheat the oven to fan 140C/conventional 160C/ gas 3. Break the chocolate in pieces into a medium, heavy-based pan. Tip in the butter, then mix the coffee granules into 125ml/4fl oz cold water and pour into the pan. Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave on Medium for about 5 minutes, stirring half way through.
2. While the chocolate is melting, mix the two flours, bicarbonate of soda, sugars and cocoa in a big bowl, mixing with your hands to get rid of any lumps. Beat the eggs in a bowl and stir in the buttermilk.
3. Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency. Pour this into the tin and bake for 1 hour 25- 1 hour 30 minutes - if you push a skewer in the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit). Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely.
4. When the cake is cold, cut it horizontally into three. Make the ganache: chop the chocolate into small pieces and tip into a bowl. Pour the cream into a pan, add the sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.
5. Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate or a pile of chocolate curls. The cake keeps moist and gooey for 3-4 days.

Not quite what you're looking for?
Try our other top-rated chocolate cake recipes including Chocolate brownie cake Chocolate marble cake, or Chocolate birthday cake.
541 kcalories, protein 6g, carbohydrate 55g, fat 35 g, saturated fat 20g, fibre 2g, sugar 40g, salt 0.51 g

METHOD
1. Slice the potatoes to the thickness of your little finger, discarding the rounded end pieces. Tip into a pan of cold salted water and bring to the boil. Simmer for 3 mins until just cooked, then drain. This can be done a day ahead.
2. Rub each slice with a little oil and barbecue until golden and charred on each side. Place in a dish and sprinkle with rosemary and garlic, if using. Drizzle with a little more olive oil, season with salt and serve.
PER SERVING
73 kcalories, protein 2g, carbohydrate 13g, fat 2 g, saturated fat 0g, fibre 1g, sugar 1g, salt 0.01 g

cake is really easy– use whatever fruit you like, and you’ll make it again and again
METHOD
1. Heat oven to 180C/160C fan/gas 4. Grease a 900g/2lb loaf tin and line the base and ends with a long strip of baking parchment. Put the butter, sugar, flour, eggs and vanilla extract into a large bowl and beat with an electric hand mixer for 5 mins until pale and creamy - the mixture will be very thick.
2. Spread one-third of the cake mix into the tin, then scatter over 50g of the fruit. Carefully dot and spread another third of the cake mix on top, and scatter with another 50g fruit. Finally dot the rest of the cake mix over and gently spread with the back of a spoon. Bake for 1 hr, until an inserted skewer comes out clean.
3. Poke the cake all over with a skewer. Put remaining 75g fruit into a bowl with the granulated sugar. Stir in 1 tbsp of the citrus juice first with a fork, mashing a little of the fruit as you go. If it's a bit dry, add a splash more juice and spoon over the cake. Leave in the tin until the cake is cool and the topping is set and crisp.

PICK YOUR FRUIT
We used blackberries and raspberries for our cover summer fruit drizzle cake but these all work well too: • Apricots (diced) • Blackberries (halved if large) • Blueberries • Nectarines (diced) • Peaches (diced) • Plums (diced) • Raspberries • Redcurrants or blackcurrants • Strawberries (diced or quartered if large)
PER SERVING
457 kcalories, protein 5g, carbohydrate 67g, fat 21 g, saturated fat 12g, fibre 1g, sugar 44g, salt 0.62 g

The still, heavy air of high summer has got the better of me and I am already wishing for the return of winter's clear, cold, frosty mornings, but at least July brings us some wonderful stuff to eat. Ripeness is everywhere right now, from heavy, juice-laden blackcurrants down in the fruit patch to the first of the home-grown Sungold tomatoes no bigger the marbles. Best of all are the white peaches, cantaloupe melons and loganberries, whose ripeness can be sniffed from a metre away.
Any food shopper who fails to inhale the summer's produce is missing a trick. The smell of some vegetables and fruits is the clearest guide to their ripeness. Peaches, pineapples, melons, tomatoes and apricots are all heavy with perfume once they reach their optimum point. Those slits in boxes of strawberries in the supermarket may well be there for air circulation but are invaluable for getting a whiff of the fruit before we put our money down.
Peaches smell differently depending on the colour of their flesh. White peaches – so perfect at the moment – have a distinctive rose-like note to them that I have teamed up with the flowers themselves. Unashamedly romantic pairings include serving the sliced fruits with a rosewater and yogurt panna cotta and, this week, in a strawberry syrup flavoured with crushed petals. In this sultry climate the roses are even more heady than usual. Their petals, both pink and deepest crimson, have been used in Middle Eastern cooking for centuries, as have the dried petals and the distilled water we know from their displays in sticky pistachio-laden pastries.
A favourite recipe in this kitchen is Rose Prince's accompaniment to lamb, made by pounding roses, almonds and olive oil with a hint of garlic and ground coriander to give a nubbly spread for roast lamb or pork. The dried petals turn up in the spice mix ras el hanout, which makes a splendid rub for chicken wings. Rosewater, made from the condensed steam of boiled rose petals, is something I use in a sugar syrup for saturating anything from babas to fruit. I can't go along with the classic teeth-jarringly sweet syrup recipes using equal amounts of sugar and water, but instead make a lighter, more contemporary cooking liquid altogether using just half the amount of sugar and slightly less rosewater than is usual. Adding it bit by bit is essential. Believe me when I tell you that one drop too many and you have liquid soap.
The four most heaven-sent ingredients in my kitchen this week turned up at the same meal. A grind-up of rose petals, strawberries and sugar for a dish of white peaches, and another of mint and ripe melon, offered a sensory overload in a sweltering midweek afternoon. The melon, leaking juice like a pierced waterbed, ended up soaking in a mixture of mint, sugar and its own juices. Thoroughly chilled, it emerged to cool us down on a sticky day better than any drink ever could.

Melon and mint
Serves 4
mint leaves about 10
any ripe melon 500g (peeled weight)
limes 2
Cut the melon in quarters. Scoop out the seeds, wasting as little of the juice as you can. Cut the flesh from the skin in wide, sweeping wedges, preferably over a bowl to catch the juice. Slice or spoon the melon flesh into large chunks of a relatively uniform size. If you cut them too small the salad will look "bitty".
Finely shred the mint leaves, either with a knife or tear them by hand, then stir into the melon and its juices. Cover with clingfilm or a plate and set aside in the fridge for at least an hour to thoroughly chill. Don't even think of skipping this step. Then carefully toss the melon in its juice and finely grate the lime zest over the surface. Serve in glasses or small bowls.

Peaches with strawberry rose syrup
Serves 3
For the peaches:
caster sugar 150g
water 750ml
Saturn or other small peaches 6
lemon ½
loganberries, tayberries or raspberries a handful
For the strawberry rose syrup:
fragrant rose petals 25g
caster sugar 80g
strawberries 8, medium-sized
lemon juice a little, to taste
Add sugar to the water and bring to the boil, then lower in the peaches and the ½ lemon and slowly simmer for 10-15 minutes. When the peaches are tender, slip off their skins and leave to cool in the syrup. When the fruit and syrup are cold, transfer to the fridge and chill.
To make the sauce by hand, remove the roses from their stems and snip away the white heel at the base of each petal with scissors. Put the petals in a mortar and add the sugar. Pound firmly, until you have a thick paste. Chop the strawberries and add, crushing with a fork till you have a sloppy sauce. To make the sauce in a machine, put the petals and sugar in the bowl of a food processor and blitz to a thick crystalline paste, then add the whole strawberries and whizz for a further few seconds.
Taste the sauce for sweetness, adding a little lemon juice if you wish, but not so much that you lose the scent and flavour of the rose. Chill thoroughly.
Put the peaches in a serving dish. Scatter the berries among the peaches then spoon over a little of the rose syrup. Serve very cold, and perhaps scattered with petals.

Chicken with ras el hanout
Serves 2-3
chicken wings 12 (allow 4-6 per person, depending on their size)
garlic 2 small cloves
lemon juice of ½
olive oil 3 tbsp
ras el hanout 2 tbsp
For the almond salsa:
petals from 2 pink roses
whole, blanched almonds 2 tbsp
ground coriander 1 tsp
garlic cloves 2 small, peeled
olive oil 4 tbsp
Set the oven at 200C/gas mark 6. Put the wings into a baking dish or roasting tin. Peel and crush the garlic and stir in the lemon juice and the oil. Add the ras el hanout and mix to a sloppy paste, dissolving a pinch of salt in it as you go. Pour the paste over the chicken pieces and massage into the skin and flesh with your hands. (If you don't fancy smelling of garlic then pop the chicken and spice paste in a ziplock plastic bag and rub the paste in that way.) Roast for 45 minutes, or until the outside is speckled with dark brown and the chicken is cooked throughout. Serve with the almond mixture (simply put the ingredients in a food processor and blend to a rough paste) which you can make while the chicken's cooking. Set to one side.

As India grapples with a major public health problem, being home to an estimated 50.8 million diabetic population, the largest in the world, experts say "consuming a few almonds daily can help combat the lifestyle disease."
"Eating almonds has a positive effect on reducing low density cholesterol and also improves insulin sensitivity; so it does help in pushing diabetes away," says Ritesh Gupta, head of clinical operation at Fortis C-Doc Hospital.
"It is a healthy source of fibre, protein and calories and has been found to have a positive effect in reducing bad cholesterol and improved insulin sensitivity," Gupta told

HOney Chilly potato !

Green Bean Salad

Ingredients
450g string beans or other green
beans, trimmed
3 tbsp chopped fresh dill or 1½
tbsp dried dill
1 small red onion, finely diced
1 small clove garlic, finely chopped
1 tbsp capers
Sea salt and freshly ground black
pepper
75g vinaigrette
Method
A salad for summer when green beans come into season, this
combination with red onion, dill and garlic is a treat. Capers add
an unusual touch.
Steam the prepared beans lightly, so that they are still crisp,
allow them to cool. Mix with the dill, onion, garlic and capers and
season lightly with salt and pepper. Dress with the vinaigrette,
mix well and serve.

2 bunches asparagus
Sea salt and black pepper
100ml olive oil, plus a bit extra
25ml red-wine vinegar
½ tsp Dijon mustard
100g cheese, crumbled
100g fresh peas, blanched
Fresh mint (chop it at the last minute, otherwise it'll go black)
Grated zest of ½ lemon
1 handful mixed salad leaves
1 tsp pine nuts, toasted
Cut the woody ends off the asparagus spears, season and rub with a little olive oil. Heat a ridged griddle pan (a normal cast-iron frying pan will do, if need be) and griddle the asparagus for three minutes. Transfer to a bowl, add the oil, vinegar and mustard, and mix. Add the remaining ingredients and mix gently, so as not to bruise the leaves. Serve on a large plate, so everyone can help themselves.

ingredients

• 1 x 1.2kg/2½lb meat
• a handful of fresh rosemary, leaves picked
• 4 garlic cloves, peeled
• olive oil
• juice of 1 lemon
• 1 teaspoon honey
• 4 thick slices of paneer
• salt and freshly ground black pepper
Put your meat pieces into a bowl. Using rosemary leaves to a pulp, then add the garlic cloves and bash or whiz again. Stir in 8 tablespoons of olive oil, the lemon juice and the honey, and pour this over the meat. Put the meat to one side and let it come to room temperature while you light your barbecue.

Now I’m going to talk about flavour. Get a couple of sprigs of fresh thyme and tie them together like a little brush. Each time you turn the meat, dab it with a little of the marinade to give you a lovely encrusted layer of flavour.
Keeping the marinade to one side, remove the pieces of meat and season with salt and pepper. Sandwich the pancetta between the 2 pieces of belly using 3 skewers. Put the legs and shoulder on the barbecue. When they’ve been cooking for 10 minutes, put the belly on. After another 10 minutes put the saddle and ribs on. Make sure you turn the meat over every so often. Look after it by controlling the temperature and basting it continuously with the marinade. Cut three-quarters of the way through each kidney and open them out like a book. Cut the liver into 4 pieces and push one piece on to each remaining skewer, followed by a kidney and more liver.

serve hot

You'll be pushing it a bit to get this done within 30 minutes, but it is possible … just. Serves four to six.
3 tbsp olive oil
1 chicken, portioned into thighs, drumsticks, wings and breasts
10 cloves garlic, peeled and chopped
2 large onions, peeled and chopped
1 fennel bulb, chopped
4 baby leeks, chopped
600ml chicken stock (or water)
Salt and black pepper
1 handful each fresh peas and broad beans, podded and blanched
1 410g tin borlotti beans, drained
100g large green olives
1 small bunch each chopped fresh parsley and dill
A few tarragon stems, chopped
2 lemons, juiced
3 tbsp plain yoghurt
Parmesan, grated, to garnish (optional)
Heat a casserole dish, add the oil and, on high heat, brown the chicken all over for five to 10 minutes. Turn the heat to medium, add the garlic, onion, fennel and leeks, sweat until tender, then pour in the stock, season and cook on a gentle heat until the chicken is cooked and tender.
Add the peas, broads, borlotti beans and olives, then stir in the herbs, lemon juice and yoghurt. Serve with parmesan, if you like, and perhaps some plain boiled rice.

THESE SITES ARE VERY INTERESTING ,HENCE AM ATTACHING THEM !

"profiter de votre repas" : Enjoy your meal !



¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥

http://uktv.co.uk/food/homepage/sid/5916

http://www.deliaonline.com/recipes/main-ingredient/meat

http://www.meatfreemondays.com/recipes/

http://lindamccartneyfoods.co.uk/mfmrecipes.php

http://veganyumyum.com/category/salad/page/2/ yum yum

http://www.evernewrecipes.com/salads-recipes/green-bean-and-potato-salad-recipe.html

http://oron.com/2y872mz1rc6h/Canadian_Living_Comfort_Foods_2011.pdf.html