FOOD CUISINES
Bakery Blueberry Muffins
My kids love blueberry muffins and they are definitely on our short list of favorite summer breakfasts, especially after we’ve gone blueberry picking. Luckily, this recipe works equally well with frozen berries, so we can enjoy them all year long. Look for smaller “wild” blueberries if you can find them as they tend to be [...]
Bacon and Egg Stuffed Tomatoes
Each year there is one food that is leftover after Easter more than any other. That one food is hard-cooked eggs. While there isn’t anything wrong with the standard egg salad and deviled eggs, there’s only so much of that a person can eat before tiring of it. Here’s a recipe that’s a little different [...]
Turkey Maple Sausage
Ground turkey from the supermarket makes a healthy and delicious alternative to fat-laden pork sausages. Try these stuffed into a buttermilk biscuit or alongside some fluffy pancakes. These sausages are so flavorful and moist you won’t miss the calories at all. Make sure to prepare the sausage mixture the night before so they are ready [...]
Hashed Potatoes with Cheese
The familiar yum factor of fried potatoes and melted cheese just might persuade your family to give greens a chance — and because it’s all so perfectly mixed together, they will just have to. Plus, this luscious hash — with a side of fried or scrambled eggs, if you like — feels an awful lot [...]
Pizza is usually so high in saturated fat and sodium that it’s earned a top spot on the “heart attack to go” food list. But our whole-wheat pizza, topped with a sauce that provides extra beta carotene and fiber (thanks to the addition of pumpkin puree), is both healthy and flavorful. We tested the recipe [...]
Roast Gressingham duck crowns with wilted watercress, butternut squash mousse and bigarade sauce
This sophisticated roast duck is restaurant-quality food. Try it at home with our step-by-step instructions. Ingredients For the butternut squash mousse 350g/13oz (peeled weight) butternut squash, cut into small cubes rapeseed oil 4 gelatine leaves 75ml/3fl oz chicken stock 50ml/2fl oz double cream 75ml/3fl oz water salt and freshly ground black pepper For the bigarade sauce 1 lemon 3 oranges 45g/1¾oz light brown [...]
Coq au vin rouge with rice and savoy cabbage
Cook an old classic with The Hairy Bikers’ easy take on this French favourite chicken, bacon and red wine stew. Ingredients 750ml/1¼ pints full-bodied red wine 2 tbsp sunflower oil 3-4 shallots, chopped 2 sticks celery, sliced 125g/4½oz streaky bacon, cut into cubes, or bacon lardoons 6-8 chicken thighs 3 tbsp plain flour seasoned with 1 tsp salt and 1 tsp freshly [...]
Pan-fried turbot with langoustines and truffled celeriac purée
A few drops of truffle oil can do wonders to a dish – bring this recipe out when you need to impress. Ingredients For the fish 8 cooked langoustines 4 x 200g/7oz skinless turbot fillets 1-2 tbsp olive oil For the celeriac 1 celeriac knob of butter 300ml/10½fl oz chicken stock 150ml/5fl oz milk 150ml/5fl oz double cream few drops white truffle oil salt [...]
Confit duck leg with flageolet ragoût and celeriac mash
This hearty French cassoulet is anything but healthy – and all the more tasty for it. Make to brighten up a winter day. Ingredients For the duck 4 duck legs approx 15g table salt (you will need 15g/½oz salt per kilo of duck legs) 2-3 sprigs fresh thyme, leaves only 300g/11oz duck fat 1 banana shallot, finely sliced 1 garlic clove, finely [...]
Chicken Célestine with baby carrots, sugar snap peas and Parmentier potatoes
This creamy, boozy chicken dish with hints of orange is a French classic. Serve with herby roast spuds and seasonal veg. Ingredients For the chicken 1 tbsp olive oil 50g/2oz butter, for frying 150g/5oz plain flour salt and freshly ground black pepper 2 chicken breast suprêmes (about 350g/12oz in total) 100ml/3½fl oz orange liqueur, such as Grand Marnier 1 orange, zest and [...]