Strawberry and lemon verbena salad with lemon sorbet
Ingredients
350-400g strawberries, hulled
handful of lemon verbena leaves (alternatively you can use mint, lemon balm, sorrel or lemongrass)
1 tbsp salted fresh Kampot or green peppercorns
4 scoops of lemon sorbet
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The Guardian
27 minutes ago
- The Guardian
Rachel Roddy's rice salad with red peppers, celery, herbs and egg
A few weeks ago, when the weather turned boiling and the tarmac became soft, I made a bad rice salad. The principal reason for this was the overcooked rice, which was my fault for three reasons: I was using a brand I have never used before and didn't read the packet; I forgot to set the kitchen timer; and I ignored my instinct to tip it out (dog? Cake? Compost? Bin?) and start again. To my overcooked rice I added not-tasty tomatoes, tough minced parsley, extra-virgin olive oil, a bit too much vinegar, olives, capers and hard-boiled eggs; I also added an expensive tin of tuna, which did a brilliant job of making the whole thing taste better, although still not good. Everyone agreed that it was a depressing dinner, then we went out for ice-cream. The good thing about making a bad rice salad is the need to redeem and reassure myself that I am capable of making not only a good one, but a great one, though I do appreciate that today's first paragraph might make you doubt this. A good rice salad begins with well-cooked long-grain rice and involves a good balance of four vegetable elements: raw (tomatoes, red pepper, cucumber, celery, say), cooked (beans, courgettes, peas, sweetcorn), vegetables preserved in oil (peppers, mushrooms, artichoke hearts, aubergine), and pickled or salted vegetables (dill pickles, olives, capers, caper berries). There should also be some form of protein, whether that's tuna, cheese, tofu, salami or wurstel; possibly involve (tender) herbs; be dressed with oil and a little vinegar; and always be finished with egg (slices, wedges or chopped – you decide). Just as important as the balance of ingredients is the balance of temperatures. Many people like their rice salad fridge-cold – in fact, another name for insalata di riso in Italy is riso freddo (cold rice). I prefer the rice, cooked vegetables and tomatoes to be at room temperature, and the raw and picked vegetable elements to be fridge-cold. Celery and dill pickles are particularly good chilled additions when added just before serving, then the room-temperature hard-boiled eggs can be arranged on top. A note about the herbs: I think the clean, slightly black pepper taste of parsley is great here (although taste if it has been sitting in the fridge for a while), along with a few aniseed fronds of dill, plus fresh marjoram, with its gentle pine taste and sweetness. My mother-in-law believes that a transparent bowl (plastic or glass) plays a key role in the flavour of rice salad, and I think I agree. Of course, the most important advice for rice salad is to make it in exactly the way you like it, and serve it at a temperature you like, and to ensure that there is plenty of ice-cream (cold but at scooping temperature) for afters. Serves 4 Salt and black pepper 300g long-grain rice Extra-virgin olive oil Finely grated zest of 1 lemonRed-wine or sherry vinegar (optional)1 very big handful minced herbs (parsley, marjoram, chives, mint, dill)1 350g jar preserved red peppers, drained and chopped into bits300g cooked green beans, chopped into short lengths145g (1 tin) tuna in olive oil (optional)2 celery sticks, strings pulled away and discarded, flesh finely diced A few dill pickles, diced 4 hard-boiled eggs, peeled and each cut into 8 wedges or finely chopped Bring a large pan of water to a boil and season with salt. Add the rice, cook for 10 minutes, then drain into a sieve, shake well and leave to cool for 15 minutes. In a large bowl, mix six tablespoons of extra-virgin olive oil, a pinch of salt, a few grinds of black pepper, the lemon zest, a dash of vinegar and the minced herbs. Add the rice, toss gently so that all the grains are coated, then add the peppers, beans, tuna, if using, and mix again to combine. Taste and adjust the seasoning. The salad can now sit until you are ready to eat, in or out of the fridge – you decide. Just before serving, add the celery and dill pickles, toss again, and top with the hard-boiled egg. Zigzag with little more olive oil and serve.
The Guardian
an hour ago
- The Guardian
Rachel Roddy's rice salad with red peppers, celery, herbs and egg
A few weeks ago, when the weather turned boiling and the tarmac became soft, I made a bad rice salad. The principal reason for this was the overcooked rice, which was my fault for three reasons: I was using a brand I have never used before and didn't read the packet; I forgot to set the kitchen timer; and I ignored my instinct to tip it out (dog? Cake? Compost? Bin?) and start again. To my overcooked rice I added not-tasty tomatoes, tough minced parsley, extra-virgin olive oil, a bit too much vinegar, olives, capers and hard-boiled eggs; I also added an expensive tin of tuna, which did a brilliant job of making the whole thing taste better, although still not good. Everyone agreed that it was a depressing dinner, then we went out for ice-cream. The good thing about making a bad rice salad is the need to redeem and reassure myself that I am capable of making not only a good one, but a great one, though I do appreciate that today's first paragraph might make you doubt this. A good rice salad begins with well-cooked long-grain rice and involves a good balance of four vegetable elements: raw (tomatoes, red pepper, cucumber, celery, say), cooked (beans, courgettes, peas, sweetcorn), vegetables preserved in oil (peppers, mushrooms, artichoke hearts, aubergine), and pickled or salted vegetables (dill pickles, olives, capers, caper berries). There should also be some form of protein, whether that's tuna, cheese, tofu, salami or wurstel; possibly involve (tender) herbs; be dressed with oil and a little vinegar; and always be finished with egg (slices, wedges or chopped – you decide). Just as important as the balance of ingredients is the balance of temperatures. Many people like their rice salad fridge-cold – in fact, another name for insalata di riso in Italy is riso freddo (cold rice). I prefer the rice, cooked vegetables and tomatoes to be at room temperature, and the raw and picked vegetable elements to be fridge-cold. Celery and dill pickles are particularly good chilled additions when added just before serving, then the room-temperature hard-boiled eggs can be arranged on top. A note about the herbs: I think the clean, slightly black pepper taste of parsley is great here (although taste if it has been sitting in the fridge for a while), along with a few aniseed fronds of dill, plus fresh marjoram, with its gentle pine taste and sweetness. My mother-in-law believes that a transparent bowl (plastic or glass) plays a key role in the flavour of rice salad, and I think I agree. Of course, the most important advice for rice salad is to make it in exactly the way you like it, and serve it at a temperature you like, and to ensure that there is plenty of ice-cream (cold but at scooping temperature) for afters. Serves 4 Salt and black pepper 300g long-grain rice Extra-virgin olive oil Finely grated zest of 1 lemonRed-wine or sherry vinegar (optional)1 very big handful minced herbs (parsley, marjoram, chives, mint, dill)1 350g jar preserved red peppers, drained and chopped into bits300g cooked green beans, chopped into short lengths145g (1 tin) tuna in olive oil (optional)2 celery sticks, strings pulled away and discarded, flesh finely diced A few dill pickles, diced 4 hard-boiled eggs, peeled and each cut into 8 wedges or finely chopped Bring a large pan of water to a boil and season with salt. Add the rice, cook for 10 minutes, then drain into a sieve, shake well and leave to cool for 15 minutes. In a large bowl, mix six tablespoons of extra-virgin olive oil, a pinch of salt, a few grinds of black pepper, the lemon zest, a dash of vinegar and the minced herbs. Add the rice, toss gently so that all the grains are coated, then add the peppers, beans, tuna, if using, and mix again to combine. Taste and adjust the seasoning. The salad can now sit until you are ready to eat, in or out of the fridge – you decide. Just before serving, add the celery and dill pickles, toss again, and top with the hard-boiled egg. Zigzag with little more olive oil and serve.
The Guardian
a day ago
- The Guardian
200,000 eggs cracked and counting - the Guardian celebrates one year of the Feast app
To celebrate one year of the Feast app, the Guardian has compiled some of the best stats that reveal how users have been cooking their way through its delicious recipe collection. Over the last year alone, Feast app users have rustled up recipes with almost 200,000 eggs, 43,000 aubergines (eggplants), and an incredible 12 tonnes of flour, as they set about exploring the 6,000 plus carefully curated recipes now available in the app from 150 chefs (with those stats growing every day). Built on decades of the Guardian's well-loved food journalism, there's a fresh collection of seasonal and trending dishes to discover each day, tailored to suit all moods and occasions. It features both brand new recipes, as well as favourites from the Guardian's rich 30,000 archive. Loved worldwide, the top cooked recipe per country includes: UK and Australia: Tomato and aubergine one-pot baked pasta Germany: Perfect pasta primavera Greece: Perfect chicken pie Mexico: Peanut butter ramen Netherlands: Lebanese moussaka with five-garlic-clove sauce Singapore: Sausage ragu lasagne South Africa: Adas bil hamoud (sour lentil soup) Taiwan: Banana upside down bread USA: Spiced roast carrots with feta, dates, bulgur and beans Top recipes being cooked in the UK this summer All-time favourite chopped salad with honey dressing No-cook salad with tomatoes, chickpeas and rose harissa Courgette pappardelle with feta and lemon Dahi murg – yoghurt chicken curry Baked salmon with miso and lime Global cuisines Top searched ingredients searched worldwide include chicken, cauliflower, aubergine, salmon and courgette And the most popular cuisines that users enjoy cooking are Italian, Indian, British, Middle-Eastern and Spanish. The ultimate kitchen companion With around 100 new recipes added each month, it's no surprise that 76% of Feast users turn to the app for cooking inspiration and to explore new cuisines For busy weeknights, 38% rely on Feast to help plan simple, quick and healthy weeknight meals including one-pot dishes and tray bakes. A subscriber only product, Feast is a key part of the Guardian's strategy to increase its digital and global presence. Rated highly in the Apple and Android app stores, Feast's first year has been a hit, earning praise for the broad range of recipes available, acting as a source of inspiration and its ease of use. Coming soon As Feast enters its second year, some exciting new features will further enhance the way people cook and plan meals. One of the most requested features, personalised collections, will soon allow users to organise their favourite recipes within the 'My Feast' tab by theme, cuisine and occasion. Another new feature will help with shopping lists, making life easier by gathering ingredients from multiple recipes into one single digital list for either in-store or online shopping. Tim Lusher, head of food, Guardian News & Media, says: 'I have loved learning how people have been using Feast over the last year. Everyday we are adding new dishes to the app to suit every taste. Whether it's discovering new global cuisines, planning easy weeknight dishes or revisiting Guardian recipe favourites, our aim has always been to inspire confidence and creativity at home and we're just getting started.' Liz Wynn, chief supporter officer, Guardian Media Group, says: 'A truly global product, Feast is a celebration of everything our readers love about the Guardian's food journalism - creativity, diversity and a real passion for cooking. I'm pleased to see that in just one year, the app has become a trusted companion in kitchens around the world. It's a powerful reminder of the impact great content can have, and we're excited to keep evolving the experience for our global community of home cooks.' In the UK alone, the Guardian reaches almost 9m (41%) foodies a month, more than any other quality newsbrand (source: PAMCo H2 2024/ TGI Sept 2024 Multibasing). The Feast app extends from the Guardian's award-winning and influential weekly 24-page Feast magazine. Found in the Guardian print edition every Saturday, each issue is packed with beautiful photography and diverse, delicious recipes. In addition to the Feast app, the Guardian's food-loving audience can also enjoy: Recipes continue to be regularly published on Subscribers to the Feast app will receive a more premium user experience as it's much easier to search, filter, save and customise recipes, alongside new and unique features. Comfort Eating with Grace Dent: a huge success for the Guardian, the hit interview show is now in its tenth series. So far, celebrity guests, including Lulu, Nadiya Hussain, Katie Price and David Baddiel have opened their cupboard doors to reveal their favourite foods. The Guardian's Feast newsletter: foodies can sign-up for a weekly email curated by expert chefs like Itamar Srulovich, Felicity Cloake, Georgina Hayden and Rachel Roddy, featuring the latest recipes and seasonal eating ideas. Interviews to discuss the Feast app are available with Liz Wynn, chief supporter officer. Please contact [ENDS] About Guardian Media Group Guardian Media Group is amongst the world's leading media organisations. Its core business is Guardian News & Media (GNM), publisher of one of the largest English-speaking quality news websites in the world. In the UK, Guardian Media Group publishes the Guardian newspaper six days a week, first published in 1821. Since launching its US and Australian digital editions in 2011 and 2013, respectively, traffic from outside of the UK now represents around two-thirds of the Guardian's total digital audience. The Guardian also has an international digital edition and a new European edition that launched in 2023, with an expanded network of more than 20 European correspondents, editors and reporters.
