Three recipes for delicious dinners in 30 minutes
Quite often when we have crêpes we start with savoury and then move on to sweet — almost like dinner to dessert. The fillings are totally customisable to what you have in your fridge; having cheese, however, is non-negotiable.
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The Guardian
a day ago
- The Guardian
Meera Sodha's recipe for Malaysian eggs
One of my daily pleasures is to take some eggs and transform them into dinner. My knee-jerk reaction is an omelette, egg fried rice, the occasional okonomiyaki but not usually fried eggs, which are still working on their acceptance into my dinner canon. Recently, they made a bid for my affection via these Malaysian eggs, or telur masak kicap, in which they are doused in an onion, sweet soy, garlic and chilli sauce that works splendidly over rice. Welcome to the party, fried eggs. Kecap manis is a dark and rich, thick and sweet Indonesian soy sauce that can easily be found online and in most south-east Asian supermarkets. Prep 10 minCook 20 minServes 2 4 tbsp neutral oil, such as rapeseed4 large eggs 1 large onion, peeled and thinly sliced3 garlic cloves, peeled and thinly sliced1-2 bird's eye chillies, stalks discarded, flesh finely sliced2 tbsp kecap manis ¼ tsp ground white pepper 1 tbsp light soy sauce Cooked short-grain or jasmine rice, to serve Measure 120ml water into a jug and put to one side. Put two tablespoons of the oil in a nonstick pan on a medium-high heat – test it's hot enough by putting a wooden spoon in the pan: if bubbles form around it, the oil is ready. Crack in the eggs one at a time and fry for four or five minutes, until the whites are set and the edges are golden and crisp. Transfer the eggs to a plate. Pour the remaining two tablespoons of oil into the same pan and turn down the heat to medium. Add the onion, fry, stirring, for seven minutes, then add the garlic and chilli, and fry for another three minutes. Stir in the kecap manis, white pepper, soy sauce and the measured-out water, then leave to cook for a minute, just until the sauce bubbles. Slide the eggs back into the pan, cook for another minute or two, then turn off the heat. Serve the eggs hot over steamed rice with plenty of the sauce spooned over the top.
The Guardian
2 days ago
- The Guardian
Meera Sodha's recipe for Malaysian eggs
One of my daily pleasures is to take some eggs and transform them into dinner. My knee-jerk reaction is an omelette, egg fried rice, the occasional okonomiyaki but not usually fried eggs, which are still working on their acceptance into my dinner canon. Recently, they made a bid for my affection via these Malaysian eggs, or telur masak kicap, in which they are doused in an onion, sweet soy, garlic and chilli sauce that works splendidly over rice. Welcome to the party, fried eggs. Kecap manis is a dark and rich, thick and sweet Indonesian soy sauce that can easily be found online and in most south-east Asian supermarkets. Prep 10 minCook 20 minServes 2 4 tbsp neutral oil, such as rapeseed4 large eggs 1 large onion, peeled and thinly sliced3 garlic cloves, peeled and thinly sliced1-2 bird's eye chillies, stalks discarded, flesh finely sliced2 tbsp kecap manis ¼ tsp ground white pepper 1 tbsp light soy sauce Cooked short-grain or jasmine rice, to serve Measure 120ml water into a jug and put to one side. Put two tablespoons of the oil in a nonstick pan on a medium-high heat – test it's hot enough by putting a wooden spoon in the pan: if bubbles form around it, the oil is ready. Crack in the eggs one at a time and fry for four or five minutes, until the whites are set and the edges are golden and crisp. Transfer the eggs to a plate. Pour the remaining two tablespoons of oil into the same pan and turn down the heat to medium. Add the onion, fry, stirring, for seven minutes, then add the garlic and chilli, and fry for another three minutes. Stir in the kecap manis, white pepper, soy sauce and the measured-out water, then leave to cook for a minute, just until the sauce bubbles. Slide the eggs back into the pan, cook for another minute or two, then turn off the heat. Serve the eggs hot over steamed rice with plenty of the sauce spooned over the top.
Times
4 days ago
- Times
Radicchio, hazelnut and blood orange salad recipe
The beauty of this recipe is that it is rather flexible, as a number of the ingredients can be substituted according to availability, and of course, personal taste. You can swap the hazelnuts for pine nuts or walnuts, but whichever you chose, make sure you roast them until they're dark with an intensely nutty smell. We love to grate ricotta salata, a firm, salty Italian sheep's cheese, over this salad, but if you can't find it, then you can use a ball of mozzarella — just freeze it until it's hard enough to grate first. Serves 4 • 150g hazelnuts• 3 blood oranges• 2 heads of radicchio or 4 red endives• 1 tsp honey• 20ml white wine vinegar• Generous pinch of dried oregano• 70ml good-quality extra virgin olive oil• 1 ricotta salata (or 1 large buffalo mozzarella, frozen for a few hours) 1. Preheat the oven to 170C/gas 5. Roast the hazelnuts on a baking tray for about 8-10 min, until they're a dark amber colour with an intensely nutty smell. 2. Juice a blood orange then put the juice to one side. Use a small knife to trim all the peel and pith off the other 2 oranges. Make incisions on the inside of each segment to release the flesh as whole pieces — like you would with a Terry's Chocolate Orange. 3. Next, cut the radicchio or endive down the middle and free the leaves from the core with a knife. Cut the leaves in half, into non-uniform shapes. Wash them thoroughly then spin or pat dry. 4. For the dressing, whisk the reserved orange juice, honey and vinegar together. Add salt and black pepper and the oregano. Slowly drizzle the olive oil into the mix while whisking consistently until you get a slightly thicker, glistening dressing. This process can also be done in a mixer or blender. 5. Put the radicchio leaves and orange segments into a salad bowl, crush the hazelnuts with the side of your knife to get uneven pieces and pop them in the bowl too. Pour over the dressing and toss thoroughly, then taste for seasoning. 6. Finally, grate the ricotta over the top of the salad, which will give it a zingy, salty edge. If you cannot get hold of ricotta salata, take a ball of frozen buffalo mozzarella. At the last minute, retrieve the mozzarella and grate finely over the top and serve. Neil Paterson and George Colebrook run Arete, a private dining company based in London and Edinburgh
