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Sweet Treats for Spring and Easter

March 1, 2023 By Ina

Spring is here and with this season comes Easter. For many people, this time of the year calls for some celebration and when there’s celebration, there’s bound to be food.

EasterCookies

When it comes to Easter treats, pastels and sweets abound. Easter is often associated with pastels because of their sweet color. But besides the sweet ingredients, the egg also takes the limelight during this season.

If you wish to prepare something sweet and tasty for everybody, here are some ideas you can follow.
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Originally posted on March 30, 2013 @ 4:40 pm

Filed Under: Ideas, Quick Eats, Tips Tagged With: easter, easter desserts, easter treats, spring season

Great Burger Recipe for Turkey Leftovers

March 1, 2023 By Ina

As Thanksgiving in the U.S. approaches, for sure couples and families are now thinking of what dishes to prepare for this very special occasion. There’s no question that the turkey will continue to be the highlight of the menu.

Unless you have a big family who are turkey lovers, it is expected that many will have leftovers after the Thanksgiving celebration. But don’t throw them away yet because you can still make use of them in your meal for a few days more.

One way of using turkey leftovers is to make burgers. Here’s one recipe from Guy Fieri of Guy’s Big Bite called Jewels turkey-jasmine burgers.

To make the burgers, cut into tiny bits or ground the turkey leftover. Then mix with steamed jasmine rice (or any rice that’s available), thinly sliced spring onions, bread crumbs, one-half teaspoon sesame oil, one tablespoon soy sauce, one large egg, one Thai chilli or serrano chilli that’s minced, one teaspoon sugar and salt and freshly ground black pepper. Mix well until all ingredients are blended.
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Originally posted on November 7, 2012 @ 1:26 pm

Filed Under: Ideas, Quick Eats, Recipe, Tips Tagged With: Guy Fieri, Thanksgiving, turkey, turkey burgers, turkey leftovers

Veggy Good Indeed!

March 1, 2023 By Ina

Good vegetarian recipes aren’t that easy to come by, but this recipe by Ainsley Harriott combines fantastic flavours with ease and best of all, speed. I’m a fan of couscous and a good meatless recipes, so I highly recommend this dish, so aptly named.

Serve it on its own as a good vegetarian meal, or throw in some of Ainsley’s lamb cutlets, to please the meat eaters in your life. This recipe uses one of Ainsley’s products, the Premium Couscous, which offers superb flavour with versatility. If you can’t get it where you live, any good quality couscous will do fine.

Mixed Vegetable Couscous

Serves 2-3

INGREDIENTS

* 15g butter
* 150g (6oz) favourite mixed vegetables, chopped (eg peppers, courgettes, green beans, peas, carrots, sweetcorn)
* a vegetable stock cube
* 175ml (1 small teacup boiling water)
* 1 x 125g sachet Ainsley Harriott Premium Cous Cous
* Salt and freshly ground black pepper

METHOD

* Melt the butter in a medium sized saucepan then add the chopped vegetables, saute for 5 minutes or until vegetables are tender.

* Dissolve the stock cube in the boiling water.

* Add Cous Cous to the vegetables then add vegetable stock. Bring to the boil; remove from heat, cover and leave to stand for 5 – 7 minutes until the liquid has been absorbed.

* Fluff with a fork; if required piping hot, re-heat over a low heat for 1-2 minutes, separating the grains with a fork.

* Season to taste before serving.

[tags]Ainsley Harriott, vegetarian recipe, couscous, meatless recipe[/tags]

Originally posted on May 25, 2011 @ 9:14 am

Filed Under: Entertaining, Quick Eats, Recipe

Pure and Simple: Sweet Corn and Vegetable Chowder

March 1, 2023 By Ina

Corn ChowderThis delicious recipe (said to be Oprah‘s favourite) from the cookbook “Taste Pure and Simple“, Nischan interestingly uses fresh vanilla bean. Not something you would expect from a corn chowder but Michel Nischan explains quite endearingly why he thought of the unlikely combination:

“This recipe proves a belief of mine. When you cook with ingredients that sound good in your head, they will taste good, too. I feel this way about vanilla and corn, which may seem like a strange pair, but once you try this combination, you’ll like it.”

Sweet Corn and Vegetable Chowder

Serves 4

About 2-4 fresh ears corn, shucked
1 Yukon Gold Potato
split vanilla bean, or pure vanilla extract
2 pounds fresh or frozen edamame, fava, or lima beans (about 1 cup shelled)
1 to 2 tablespoons water
Salt and freshly ground pepper to taste
1/2 cup shredded spinach, sorrel, or arugula
1 tablespoon julienned lemon zest
1 tablespoon fresh lemon juice

Preheat over to 450 degrees F. Place 2 ears of corn directly on the over rack and roast, turning occasionally, until golden brown, 20 to 25 minutes. Remove from the oven and let cool. When cool, cut the roasted corn kernels off the cob. You should have about 1 1/2 cups.

Meanwhile, cook the potato in salted boiling water until tender in the center when pierced, 20 to 25 minutes. Drain and let cool to the touch, Slip off the skin and cut the potato into 1/4-inch dice.

With a large, sharp knife, cut the kernels off the remaining ears of corn. Run the kernels through a vegetable juicer. You should have about 4 cups of juice. Combine the corn juice and the vanilla bean in a medium nonreactive saucepan. Bring to a simmer over medium-low heat, stirring constantly so the liquid doesn’t curdle. The natural starch in the juice will thicken it to a sauce consistency. The degree of thickness will depend on the amount of starch in the corn. If the soup is too thick, thin it with a little water or lemon juice. Remove from the heat.

Fish out the vanilla bean and, with the tip of a small knife, scrape the seeds from the bean into the soup; discard the pod. If the soup appears a little broken, don’t worry. Blend the soup in a blender at medium speed for a silky-smooth consistency. Return the soup to the pot.

Put the roasted corn kernels, beans, and potato in a medium saute pan or skillet with the water. Bring to a simmer over a medium heat and season with salt and pepper. Simmer for a few minutes until the vegetables are hot. Pour off the water and add the vegetables to the soup. Stir in the shredded spinach or other greens, the lemon zest, lemon juice, salt, and pepper.

Note: If the corn milk curdles during cooking, don’t worry. Beat the curdled milk with an electric mixer set on medium speed until it returns to its perfect smoothness before you add the rest of the vegetables.

Photo via laurat

Originally posted on June 2, 2011 @ 3:02 pm

Filed Under: Cookbook, Quick Eats, Recipe Tagged With: healthy recipes, recipes

Mushrooms On Toast

March 1, 2023 By Ina

I shouldn’t really bag on a show (Ready Steady Cook), which actually has a lot of attributes to it. It has some pretty decent and creative recipes using affordable, simple ingredients, not to mention the time-saving and entertainment factors.

Also, come to think of it, its rather nice to have a show that in unabashedly entertaining in a game-show way, without the usual jazzy music and media-whore chef types you get on the Food Network these days.

So here, from Ready Steady Cook, is the simplest of recipes by chef Phil Vickery, quintessentially English and delicious for quick late night snacking:

Mushrooms On Toast

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
4 slices bread
2 tbsp olive oil
For the mushrooms
300g/10oz mixed mushrooms, sliced
3 tbsp butter
1 garlic clove, chopped
3 tbsp parsley, chopped
Greek-style yoghurt and paprika, to serve

Method
1. Heat a grill pan. Brush the bread with oil and grill for 1-2 minutes per side.
2. For the mushrooms, heat the butter in a pan and add the mushrooms and garlic. Saute for 2-3 minutes.
3. Add the parsley at the end and serve on the toast with a dollop of Greek-style yoghurt and a sprinkling of paprika.

[tags]Ready Steady Cook, Mushrooms,Mushroom on Toast, UK cooking show,Recipe[/tags]

Originally posted on February 17, 2011 @ 12:38 pm

Filed Under: Quick Eats, Recipe, Television Tagged With: mushroom, recipes

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