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Moroccan Broad Beans with Roasted Lemon

Moroccan Broad Beans with Roasted Lemon

By

This is my take on a classic Moroccan dish – fava bean salad – fava beans also known as broad beans

  • INGREDIENTS:
  • 2 cups cooked and shelled broad beans
  • 1 clove garlic, crushed
  • 4 tbsp olive oil
  • 2 tsp paprika
  • 1 tsp cumin
  • 1/2 tsp chilli powder
  • Pinch cayenne pepper
  • 1 tbsp lemon juice
  • 1 whole lemon
  • 8 black olives
  • 1 tbsp coriander, chopped
  • Salt
4/5 (10 Votes)

Pistachio and Cranberry Frozen Yoghurt

Pistachio and Cranberry Frozen Yoghurt

By

If your not a fan of overly sweet things then this recipe is just right

  • 3 and 1/2 cups Greek yoghurt
  • 1/2 cup semi-skimmed milk
  • 1/2 cup honey
  • 150g pistachio nuts, shelled
  • 100g dried cranberries
  • 2 tbsp lemon juice
4/5 (10 Votes)

Honeyed Peach Cocktail

Honeyed Peach Cocktail

By

Recently my husband told me off for not eating enough fruit

  • 60ml gin
  • 1 heaped tsp runny honey
  • 1/2 ripe peach
  • 15ml Freshly squeezed lime juice
  • Ice
4/5 (10 Votes)

Japanese Crumbed Salmon Balls

Japanese Crumbed Salmon Balls

By

I love how neat and small many japanese dishes are

  • 4 boneless salmon fillets
  • 1/2 cup rice
  • Vegetable or fish stock (or Japanese dashi stock if you can get it)
  • Oil for frying
  • 2 spring onion, minced
  • 1 tbsp grated ginger (or minced)
  • 1tbsp light soy sauce
  • 1 tbsp mirin (omit if using prepared sushi rice)
  • Salt and pepper
  • 1 egg, beaten
  • Flour
  • Panko (Japanese) breadcrumbs
  • Oil for frying
  • Soy sauce – For dipping
  • Wasabi (optional) – For dipping
4/5 (10 Votes)

Risoni with Salmon and Micro Herbs

Risoni with Salmon and Micro Herbs

By

Risoni is such a great pasta when cooked properly – al dente – as it has a rounded addictive texture an...

  • 1 and 1/2 cups risoni
  • 4 x salmon fillets (175gm each)
  • Vegetable stock
  • 1 garlic clove, crushed
  • 2 tbsp capers, chopped
  • Lemon Juice
  • Salt and pepper
  • Garlic chive micro herbs
  • Olive oil
4/5 (10 Votes)

Mix-Leaf Fennel Salad with Capers and Parmesan Crumb

Mix-Leaf Fennel Salad with Capers and Parmesan Crumb

By

This salads feature is the crunch of the parmesan breadcrumbs – prefect with the fresh lettuce leaves, aromat...

  • 100g mix-leaf salad
  • 1 fennel + fennel tops
  • 1 tbsp capers
  • 1/4 cup fresh breadcrumbs
  • 2 large tbsp grated parmesan cheese
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • Squeeze lemon juice
  • Sea salt and pepper
4/5 (10 Votes)

Big Beef Bacon Beetroot Burger with Dijonnaise Pickle Sauce

Big Beef Bacon Beetroot Burger with Dijonnaise Pickle Sauce

By

Dijonnaise and finely chopped gherkins mixed together with a little ketchup makes the perfect mustard-mayo-ketchup-...

  • Mustard Mayo Pickle Sauce:
  • 120ml Maille Dijonnaise (or another brand)
  • 60ml ketchup
  • 16 small gherkins, finely chopped
  • Burger:
  • 600gm beef mince
  • 1 large red onion
  • 1 tbsp worcestershire sauce
  • Sea salt and pepper
  • 8 rashes smoked streaky bacon
  • 4 quality burger buns
  • 4 sliced cheddar squares
  • lettuce
  • 2 tomatoes, sliced
  • 2 cooked beetroot, sliced
4/5 (10 Votes)

Roasted Garlic, Jalapeno and Tomato Salsa

Roasted Garlic, Jalapeno and Tomato Salsa

By

I love knowing this salsa is ready-made in the fridge as it means I can spice up any breakfast lunch or dinner meal...

  • 2 whole bulbs of garlic
  • Olive oil
  • 1 red onion
  • 1 tin chopped tomatoes
  • 1/4 cup water
  • 1/2 cup pickled jalapeno
  • Handful coriander, including stems
  • 1 tsp black treacle
  • 1 fresh red chill
  • Juice of 1/2 lime
  • Salt and pepper
4/5 (10 Votes)