Cooking with Carmelo: Vegetarian
Today’s recipe is a tasty vegetarian dish using polenta (cornmeal) in place of pasta for a healthy lasagna-style meal. This is a dish you can serve for a crowd of friends, and any left overs can be kept in the fridge for up to 2 days and reheated for a…
Cooking with Carmelo: Risotto Gamberoni
Risotto Gamberoni Serves 2 people Ingredients: 3 tbsp olive oil 3 spring onions, finely chopped 150g/5oz Arborio Rice 450g/18 fl.oz vegetable broth 5 large pre-cooked shrimps Parsley, chopped Pinch of saffron (to colour rice) 1/4 red chilli pepper, finely chopped Grated orange peel (from 1/2 orange) Method: Heat 1 tbsp…
Cooking with Carmelo: A Seafood option for your Risotto!
Following on from Chef Carmelo’s last recipe on Asparagus Risotto, here’s an excellent way to shrimp it up a bit if you like seafood. Ingredients” Pre-cooked shrimps Risotto as before Method: Cook risotto separately as before Saute 5 shrimps in a small pan in a little butter and olive oil…
Cooking with Carmelo: Asparagus Risotto
Let’s end this week on a healthy note, with a touch of colour. We’ve had a risotto dish before but with sausage meat – so this time it’s a vegetarian dish using asparagus. And if you think risotto is a difficult dish to master, try this recipe step-by-step and discover…
Cooking with Carmelo: Filet Mignon with fresh vegetables
Filet Mignon with fresh vegetables Serves 2 people Ingredients: 2 x 6oz tenderloin/filet steaks (or New York steaks) 3 x large yellow potatoes Fresh mint Fresh rosemary 1 tsp Rock Salt Bunch fresh asparagus (or carrots, cauliflower) Olive oil 6 x cherry tomatoes (optional) Method: Marinade steaks in olive oil,…
Cooking with Carmelo: Baguette bread
Bake this simple recipe for light, healthy bread – bake two at a time if you like – and enjoy one for breakfast by adding your favourite dried fruit! Good fibre in the diet, bread is everyone’s favourite. Baguette bread made with Multi-grain, whole wheat or white flour Ingredients: 500g/18oz…