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Food / Wine

March Recipes by Natoora


March Recipes by

Recipe to make with the kids:

Vegetable Kebabs

  • 1 courgette
  • 1 yellow pepper
  • 4 small red onions
  • 8 cherry tomatoes
  • 8 mushrooms
  • Olive oil
  • salt and pepper

    Wash the courgette and cut into 16 pieces. Wash the pepper, deseed and cut into 8 pieces.
    Peel and halve the onions.

    Soak 4 long wooden skewers in water for 20 minutes.

    Thread a variety of vegetables onto each of the skewers. Brush them with olive oil. Season with salt and pepper and a sprinkling of herbs: basil or oregano, thyme or dill.

    Cook on the barbecue or under the grill for about 10 – 15 minutes until tender.

    Asparagus with Cream Sauce

    • 500g fresh asparagus spears
    • 1 tablespoon butter
    • 4 slices of white bread
    • 1 cup of double cream
    • 50g sliced and chopped ham
    • 1 clove garlic - chopped
    • 1/4 teaspoon pepper
  • Steam the asparagus for about 4 minutes until crisp and tender. Transfer to a plate and keep warm.
    Remove crusts from the bread and then toast on a griddle on one side, with the open side generously buttered. Toast until golden brown and then cut diagonally.

    Briskly simmer cream, the ham, garlic, and pepper in a pan, stirring occasionally, until sauce has thickened and is reduced to about 3/4 cup.

    Arrange asparagus on toast, then stir sauce and spoon over asparagus.

    Rack of lamb with ratatouille

    For the ratatouille:
  • 4 tbsp olive oil
  • 1 Ratatouille Mix
  • 4 plum tomatoes, chopped
  • salt and pepper
  • handful of fresh basil leaves, shredded

    For the lamb:
  • 1-2 tsp olive oil, for frying
  • 1 rosemary sprig
  • 2 thyme sprigs
  • 2 garlic cloves, crushed
  • knob of butter
  • 2 rack of lamb, trimmed and cut into 4 portions

    1. Preheat the oven to 200C/400F/Gas 6.
    2. Heat the oil in a saucepan and sauté the Ratatouille Mix over a medium heat for around 10-12 minutes.
    4. Stir in the chopped tomatoes and season the mixture to taste, adding a little sugar to sweeten if necessary.
    5. Continue cooking the ratatouille over a medium heat for about 30 minutes so that the tomatoes reduce and you have a lovely thick ragoût.
    6. Meanwhile, for the lamb, heat the oil in a non-stick frying pan. Add the rosemary, thyme and garlic, followed by the butter, and cook over a medium heat until the butter is foaming and golden-brown.
    7. Cover the lamb bones with foil. Put the racks in the frying pan and sear the meat in the flavoured oil for 1-2 minutes on each side, basting with the juices.
    8. If the frying pan is ovenproof, transfer it to the hot oven. Otherwise put the lamb in a roasting tin and roast for approximately 5-6 minutes.
    9. Remove the lamb from the oven and allow it to rest for at least 15 minutes, leaving the oven on.
    10. Once the meat has rested, reheat it in the oven for 3-4 minutes. Stir the shredded basil into the ratatouille and serve with the lamb.

    Serves 4.

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