Category: not set
Cuisine: not set
Celeriac purée: 60ml olive oil plus 1 tbsp to serve 1 large onion, roughly diced (160g) 2 garlic cloves, roughly chopped 2 bay leaves 1 large celeriac, peeled and cut roughly into 2cm pieces (600g) 500ml vegetable stock 2 tbsp tahini 2 tbsp lemon juice 1/2 tsp ground cumin 1/2
60 ml olive oil plus 1 tbsp to serve
1 large onion roughly diced (160g)
2 garlic cloves roughly chopped
1 large celeriac peeled and cut roughly into 2cm pieces (6
500 ml vegetable stock
2 tbsp tahini
2 tbsp lemon juice
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp sweet smoked paprika
coarse sea salt and black pepper
Spiced cauliflower: 2 tbsp olive oil 1 large oni thinly sliced (160g) 3 garlic cloves, thinly sliced 2 tsp ras el hanout 1 medium cauliflower, trimmed and coarsely grated (650g) 2 tbsp finely diced preserved lemon skin 90g almonds, skin on, toasted and roughly chopped 50g parsley, roughly chopped
2 tbsp olive oil
1 large onion thinly sliced (160g)
3 garlic cloves thinly sliced
2 tsp ras el hanout
1 medium cauliflower trimmed and coarsely grated (650g)
2 tbsp finely diced preserved lemon skin
90 g almonds skin on toasted and roughly chopped
50 g parsley roughly chopped
Quail’s eggs: 2 1/2 tbsp olive oil 6 or 12 quail
2 1/2 tbsp olive oil
6 or 12 quail’s eggs
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