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Les délicieuses recettes d'automne de Natoora
Preheat the oven to 150C/300F/gas mark 2.
Peel and core the quinces and cut into wedges. Put all the ingredients in a baking tray, completely seal with foil and bake for an hour or two; don’t let the quince dry out. Eat with cream or custard.
Pork, Chestnut, Herb and Apple Stuffing
Try this delicious and easy homemade stuffing with any pork or poultry. It will make enough for roughly a 4kg bird.
small bunch of sage
small bunch of rosemary
salt and pepper
Finely chop the onion, celery and herbs. Roughly chop the chestnuts and peel and chop the apple.
Melt the butter, then add the celery and onions. Leave to gently sweat for 10 minutes, stirring. Leave to cool before combining with the pork, apple, herbs, chestnuts, breadcrumbs, lemon zest and herbs. Season well.
If you have any left, roll into balls and bake for 35 minutes at 190C until cooked through.
Fillet Steak with Stilton Sauce
A great British recipe using great British produce – Prime Scottish beef from Moen and Sons, creamy Stilton from Neal’s Yard Dairy and tender purple sprouting broccoli from New Covent Garden market.
Rub the steaks with some of the olive oil and season with freshly ground pepper and sea salt.
Heat a small amount of oil in a pan and cook the steaks to your taste – 3 minutes each side should be about medium. Remove from the pan and leave to rest.
Blanch the broccoli while you heat the chicken stock in a separate saucepan until boiling.
Remove the broccoli and sautee with extra virgin olive oil, lemon juice and butter.
dd the cream and Stilton to the chicken stock. Stir continuously and continue cooking on a low heat for 2 minutes or until thickened.
Serve the fillet steak, spooning over the Stilton sauce. Spoon the broccoli alongside and enjoy!
Ribollita – Tuscan Black Cabbage Soup
500g black cabbage (cavolo nero)
1 medium sized onion
3 cloves of garlic
4 stalks of celery
sprig of thyme
3 tbsp. extra virgin olive oil plus extra for drizzling
400ml tomato passata
2 ltr stock
1 loaf of bread, crust removed
600g cooked cannellini beans
grated Parmesan cheese
salt and pepper
zest of 1 lemon
Chop the celery, carrot and onion and crush the garlic. In a large saucepan, heat the oil to a medium heat. Add the celery, carrot, onion, and garlic and sweat for 10-15 minutes. Add the thyme and passata and simmer for 10 minutes to thicken. Cut the cabbage into thin strips and stir into the mixture. Add 400g of the beans and stock and bring to the boil. Then simmer until the cabbage is tender, for around 15 minutes.
Mash or puree the rest of the beans with a bit of water until smooth. Tear the bread into chunks. Stir the pureed beans and bread into the soup. Simmer until the bread breaks down and the soup thickens, for roughly 20 minutes stirring occasionally. Season to taste and stir in the lemon zest.
Ribollita means ‘boiled twice’ so as the name suggests this dish is best enjoyed reheated the day after you make it. When you are ready to serve, drizzle with extra virgin olive oil and sprinkle with grated Parmesan.