Artusi’s Two-Stage Tea Infusion
A strong black tea brewed in two stages, using Souchong and Pekoe.
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Asparagus Tips in Cream
Documentary adaptation of printed No1601; source timings are guides, with actual output and safe endpoints to be measured.
Asparagus Tips with Brown Butter
Asparagus Tips with Brown Butter
Asparagus and Brie Toast Bites
Tender asparagus and softened leek are folded with brie, ricotta, chives and Dijon mustard. Serve the warm topping on small grilled toasts.
Asparagus and Mushroom Baguette Bites
Asparagus, mushrooms and lentils are cooked with butter and folded with parsley and herbs. Spoon the warm topping onto olive-oil baguette toasts.
Asparagus with Olive Oil and Lemon
Simply boiled asparagus dressed while warm with olive oil and lemon.
Aubergine Stewed in Tomato Sauce
Peeled aubergine pieces cooked first in butter, then gently stewed in a smooth tomato and herb sauce.
Aubergine Tortino with Tomato and Parmesan
Layers of flour-fried peeled aubergine, smooth tomato sauce and Parmesan, finished with a thin egg and breadcrumb topping.
Aubergine and Cabbage Sauce with Garlic
Soft aubergine cooked under a lid is blended with finely shredded raw cabbage. Garlic, spring onion and parsley give a fresh aromatic edge, while lemon juice and red wine vinegar sharpen the pale sauce.
Aubergine and Cabbage Sauce with Soy
Raw cabbage is the main vegetable in this thick sauce, softened in texture by a smaller amount of cooked aubergine. Light soy sauce supplies a savoury note alongside ground coriander, parsley and red wine vinegar.
Aubergine and Cabbage Sauce with White Wine Vinegar
A large measure of raw shallot gives this aubergine and cabbage sauce a pronounced onion bite. White and red wine vinegars are blended in after the aubergine softens, and a little chopped spring onion finishes the bowl.
Aubergine and Courgette Sauce with Cinnamon
Boiled aubergine is cooled and blended with raw grated courgette and yogurt. Ground cinnamon and coriander give the pale sauce a warm spice note, sharpened by fresh lemon juice and red wine vinegar.
Aubergine and Fennel Sauce
Soft cooked aubergine binds raw fennel, garlic and parsley into a spoonable sauce. Dried oregano and red wine vinegar supply a strong herbal, tart finish; the remaining water is added only as needed.
Aubergine and Fennel Soup
Aubergine, fennel and tomato simmer with onion until tender. Black olives and mint are stirred in at the end.
Aubergine and Lamb Rice Bake
Aubergine, lamb and courgette cook with onion and cumin, then bake with brown rice. Mint is divided between the filling and the finish.
Aubergine and Prawn Toast Bites
Roasted aubergine, cooked prawns and shelled edamame are dressed with reduced sake and soy sauce, then folded with feta and served on crisp toasts.
Aubergine and Rice Baguette Bites
Roasted aubergine and cooked rice are combined with cabbage simmered in sake until the liquid reduces. Radish, chives and feta finish the topping on crisp baguette toasts.
Aubergine and Spinach Couscous
Aubergine and tomato simmer with onion and oregano until tender. Chickpeas, spinach, couscous and mint are folded through.
Aubergine and Tuna Noodle Soup
Aubergine and tuna simmer with celery, onion and soy sauce. Cooked noodles and spring onion finish the soup.
Austrian Apple Omelet with Wine Sauce
Thin apple slices steamed in butter under a sweet egg omelet, finished with cinnamon sugar and wine sauce.
Austrian Baked Eggs with Cream and Tomato
Poached eggs gratinéed with cheese, cream sauce and crumbs, served with separate tomato sauce.
Avocado and Bean Soup
Beans and black-eyed peas simmer with carrot, onion, allspice and a small amount of Scotch bonnet chilli. Avocado is folded into the finished soup.
Avocado and Pimento Pepper Salad
Avocado, sweetcorn, sweet pimento pepper and cucumber are dressed with cilantro and parsley vinaigrette. Lime wedges accompany the salad.
Avocado and Sweet Pepper Salad with Queso Fresco
Avocado, sweet pepper, queso fresco and lettuce are tossed with paprika vinaigrette. Lime wedges accompany the salad.