Artists and designers come together for this special eventFashion and art enthusiasts alike gathered inside the Gaslamps Andaz San Diego on October 18th to participate in the Andaz series, Art & Fashion Collide. Located in the center of San Diegos nightlife, the Andaz was a perfect backdrop for the contemporary art display, generously shared from the gallery of Alexander Salazar.
Category New recipes
Grilled mushroom & pepperswith herby brown ricewith herby brown riceServes 2Cooks In35 minutesDifficultyNot too trickyNutrition per servingCalories 786 39 Fat 36.3g 52 Saturates 8.2g 41 Sugars 16.7g 19 Salt 1.8g 30 Protein 22.7g 45 Carbs 97.6g 38 Fibre 8.9g -Of an adult& 39;s reference intakeIngredients2 red peppers200 g brown rice1 lemon130 ml fat-free plain yoghurt6 sprigs of fresh flat-leaf parsley100 g spring onions4 large field mushroomsolive oil10 g shelled pistachiosextra virgin olive oil50 g feta cheeseMethodFill a medium saucepan with salted water, place on a high heat and bring to the boil.
Red wine sauceFresh herbs & vine tomatoesFresh herbs & vine tomatoesServes 4 to 6Cooks In10 minutesDifficultyNot too trickyNutrition per servingCalories 59 3 Fat 0.4g 1 Saturates 0.1g 1 Sugars 2.1g 2 Salt 0.1g 2 Protein 1g 2 Carbs 2.6g 1 Fibre 0.8g -Of an adult& 39;s reference intakeIngredients1 clove of garlica few sprigs of fresh rosemary1 bay leaf250 ml red wine1 vine of ripe cherry tomatoes1 good splash of organic chicken stock , optionalRecipe FromJamie MagazineBy Sarah TildesleyMethodOnce you’ve finished frying your steaks, remove them from the pan and leave to rest.
Fill a medium saucepan with salted water, place on a high heat and bring to the boil.Meanwhile, place the peppers directly over the flame on your gas stove top or under a very hot grill. Char for 5 to 10 minutes, or until blackened and blistered all over, turning occasionally with tongs.Meanwhile, add the rice to the boiling water and cook for 10 minutes, or until tender.
Makes 24Cooks In30 minutes plus coolingDifficultyNot too trickyNutrition per servingCalories 296 15 Fat 17.6g 25 Saturates 10.1g 51 Sugars 27.4g 30 Salt 0.2g 3 Protein 2.1g 4 Carbs 34.6g 13 Fibre 0.3g -Of an adult& 39;s reference intakeIngredients225 g unsalted butter , (at room temperature)225 g golden caster sugar4 large free-range eggs1 vanilla pod225 g self-raising flour1 teaspoon baking powderVANILLA BUTTERCREAM250 g unsalted butter , (at room temperature400 g icing sugar1 splash of milk , optionalMethodPreheat the oven to 170ºC/325ºF/gas 3.
Shrimp & black bean quesadillasCheddar cheese, jalapeños & smoked paprikaCheddar cheese, jalapeños & smoked paprikaMakes 12 piecesDifficultyNot too trickyNutrition per servingCalories 201 10 Fat 10g 14 Saturates 5.3g 27 Sugars 0.6g 1 Protein 12.4g 25 Carbs 14.3g 6 Fibre 4.3g -Of an adult& 39;s reference intakeIngredients200 g large raw prawns , from sustainable sources1 tablespoon smoked paprikavegetable oil250 g mature cheddar cheese4 large flour tortillas1 x 400 g tin of black beans4 tablespoons pickled jalapeños , plus extra to servea few sprigs of fresh coriandersoured cream and salsa , to serveRecipe FromJamie MagazineBy Jennifer JoyceMethodIn a small bowl, toss the prawns with the smoked paprika and a little sea salt and black pepper.
Pork meatballsSweet onion & apple gravy, bread bunsSweet onion & apple gravy, bread bunsServes 4Cooks In1 hour 15 minutesDifficultyNot too trickyNutrition per servingCalories 591 30 Fat 15.7g 22 Saturates 4.4g 22 Sugars 15.6g 17 Salt 1.5g 25 Protein 49.1g 98 Carbs 62.2g 24 Fibre 13g -Of an adult& 39;s reference intakeIngredients1 bunch of fresh mint , (30g)1 x 400g tin of cannellini beans450g higher-welfare pork fillet2 heaped teaspoons wholegrain mustard50g porridge oatsolive oil2 red onions2 eating apples1 tablespoon Worcestershire sauce2 tablespoons plain wholemeal flour1 litre organic chicken stock4 wholemeal buns30g Cheddar cheese100g watercress and/or rocket1 bunch of fresh mint (1 oz)1 x 15-oz can of cannellini beans16-oz higher-welfare pork tenderloin2 heaping teaspoons whole-grain mustard½ cup rolled oatsolive oil2 red onions2 eating apples1 tablespoon Worcestershire sauce2 tablespoons all-purpose whole-grain flour4 cups organic chicken stock4 whole-grain buns1 oz Cheddar cheese3½ oz watercress and/or arugularecipe adapted fromSuper Food Family ClassicsBy Jamie OliverMethodPreheat the oven to 200°C/400°F/gas 6.
Saganaki lamb skewers with pickled cabbageServes 6DifficultyNot too trickyNutrition per servingCalories 759 38 Fat 30.8g 44 Saturates 12.4g 62 Sugars 39.6g 44 Salt 3.45g 58 Protein 38.3g 77 Carbs 83.4g 32 Fibre 7.1g -Of an adult& 39;s reference intakeIngredients3 cloves of garlic200g kefalotyri cheese , see tip2 medium aubergine1 iceberg lettuce1 tablespoon coriander seeds2 teaspoons dried oregano2 lemons4 tablespoons olive oil600g lamb neck fillet , in 2cm chunks12 fresh bay leavesRecipe FromJamie MagazineBy Charlie ClappMethodPeel and crush the garlic.
Toasted farofaGive savoury dishes a Brazilian twistGive savoury dishes a Brazilian twistServes 4 as an accompanimentDifficultyNot too trickyNutrition per servingCalories 180 9 Fat 10.5g 15 Saturates 6.2g 31 Sugars 3.3g 4 Salt 0g 0 Protein 0.8g 2 Carbs 21.9g 8 Fibre 1.6g -Of an adult& 39;s reference intakeIngredients1 small red onion1 clove of garlic50g butter or olive oil200g cassava (manioc) mealRecipe FromCarnival!
Coxinha with spiced avocadoFilled with chicken & mozzarellaFilled with chicken & mozzarellaMakes 16 coxinhaDifficultyNot too trickyNutrition per servingCalories 302 15 Fat 18.1g 26 Saturates 3.3g 17 Sugars 1.8g 2 Protein 9.7g 19 Carbs 25.8g 10 Fibre 1.5g -Of an adult& 39;s reference intakeIngredients500 ml organic chicken stockolive oil350 g plain flour200 g leftover cooked chicken125 g mozzarella2 ripe tomatoes½ a bunch of fresh flat-leaf parsley4 spring onions2 limes3 ripe avocadoschilli saucevegetable oil , for frying150 ml fine breadcrumbs½ teaspoon sweet smoked paprika1 large free-range egg100 ml milkRecipe FromJamie MagazineBy Jamie OliverMethodTo make the dough, put the stock and a tablespoon of olive oil into a large saucepan.
Smoky veggie chilliSweet gem & cheesy jacket spudsSweet gem & cheesy jacket spudsServes 8Cooks In1 hour 45 minutesDifficultyNot too trickyNutrition per servingCalories 445 22 Fat 14.2g 20 Saturates 5.8g 29 Sugars 18.1g 20 Salt 0.7g 12 Protein 17.9g 36 Carbs 65.1g 25 Fibre 11g -Of an adult& 39;s reference intakeIngredients2 onionsolive oil1 heaped teaspoon cumin seeds2 heaped teaspoons smoked paprika2 teaspoons quality cocoa powder1 heaped tablespoon peanut butter1-2 fresh red chillies3 large mixed-colour peppers2 sweet potatoes , (300g each)1 bunch of fresh coriander , (30g)2 x 400 g tins of butter beans3 x 400 g tins of plum tomatoes8 small jacket potatoes140 g Cheddar cheese4 little gem lettuces8 tablespoons natural yoghurt2 onionsolive oil1 heaping teaspoon cumin seeds2 heaping teaspoons smoked paprika2 teaspoons quality cocoa powder1 heaping tablespoon peanut butter1–2 fresh red chiles3 large mixed-color peppers2 sweet potatoes (10 oz each)1 bunch of fresh cilantro (1 oz)2 x 15-oz cans of butter beans3 x 14-oz cans of plum tomatoes8 small baking potatoes5 oz Cheddar cheese4 little gem lettuces or hearts of romaine8 tablespoons plain yogurtrecipe adapted fromSuper Food Family ClassicsBy Jamie OliverMethodPut a large casserole pan on a medium-low heat and a griddle pan beside it on a high heat.
Whole roasted miso aubergineServes 4DifficultyNot too trickyNutrition per servingCalories 124 6 Fat 6.6g 9 Saturates 1.2g 6 Sugars 6.6g 7 Salt 1.5g 25 Protein 4g 8 Carbs 12.8g 5 Fibre 1g -Of an adult& 39;s reference intakeIngredients3cm piece of ginger4 cloves of garlic2 small green chillies2 auberginesgroundnut oil200g vine cherry tomatoes4 spring onion½ a bunch of coriander1 lime1 tablespoon tamarind paste½ tablespoon honey3 tablespoons white sweet misoRecipe FromStirring Slowly: Recipes to Restore & ReviveBy Georgina HaydenMethodPreheat your oven to 180°C/350ºC/gas 4.
Radish water kimchiA traditional Korean dishA traditional Korean dishServes 15 as a side dishDifficultyNot too trickyNutrition per servingCalories 16 1 Fat 0.2g 0 Saturates 0.1g 1 Sugars 2.7g 3 Salt 1.4g 23 Protein 0.6g 1 Carbs 3g 1 Fibre 0.7g -Of an adult& 39;s reference intakeIngredients1 kg daikon radish2 cloves of garlic2½ cm piece of ginger1 fresh green chilli1 fresh red chilli½ small white onion1 tablespoon runny honey1 spring onionRecipe FromOur Korean KitchenBy Jourdan Bourke and Rejina PyoMethodPeel the radish, halve lengthways and cut into ½cm-thick slices.
Super food supperWith sweet potato, seeds & popped black beansWith sweet potato, seeds & popped black beansServes 2Cooks In35 minutesDifficultyNot too trickyNutrition per servingCalories 557 28 Fat 13.2g 19 Saturates 3.1g 16 Sugars 20.3g 23 Salt 1.3g 22 Protein 24.1g 48 Carbs 83.9g 32 Fibre 18.
Mango kimchiA sweet and spicy delightA sweet and spicy delightNutrition per servingCalories 45 2 Fat 0.4g 1 Saturates 0.1g 1 Sugars 5.3g 6 Salt 0.5g 8 Protein 1.1g 2 Carbs 10.5g 4 Fibre 3g -Of an adult& 39;s reference intakeIngredients3 300g unripe mangos2 spring onions1 long red chilli5mm piece of fresh root ginger2 cloves of garlic3 tablespoons fish sauce2 tablespoons gochugaru , (Korean red chilli powder)Recipe FromK Food: Korean Home Cooking and Street FoodBy Da-Hae West and Gareth WestMethodPeel the mangos, remove the stones and cut into 2.
DIY basil pesto tagliatelle with tomatoes, beans & greensServes 2Cooks In30 minutesDifficultyNot too trickyNutrition per servingCalories 494 25 Fat 23.9g 34 Saturates 4.8g 24 Sugars 6g 7 Salt 0.4g 7 Protein 20.6g 41 Carbs 45.7g 18 Fibre 11.1g -Of an adult& 39;s reference intakeIngredients1 clove of garlic½ a bunch of fresh basil20 g ground almondsextra virgin olive oil20 g Italian hard cheese1 lemon1 sprig of fresh rosemaryolive oil1 x 400 g tin of cannellini beans120 g cherry tomatoes , ripe200 g dried tagliatelle120 g green beans100 g baby spinachMethodTo make the pesto, peel and finely chop the garlic, then pick and very finely chop the basil leaves, reserving a few baby leaves for garnish.
Chilli con carne meatballs with sweet peppers & black beansServes 2Cooks In40 minutesDifficultyNot too trickyNutrition per servingCalories 654 33 Fat 16.8g 24 Saturates 4.6g 23 Sugars 12.3g 14 Salt 1g 17 Protein 39.4g 79 Carbs 86.8g 33 Fibre 17.2g -Of an adult& 39;s reference intakeIngredients160g brown basmati rice2 spring onions1 red pepper3 sprigs fresh coriander200g lean minced beef½ teaspoon sweet smoked paprika¼ teaspoon chilli powderolive oil½ teaspoon cumin seeds1 400g tin plum tomatoes1 400g tin black beans2 fresh green chillies2 tablespoons natural yoghurt1 limeMethodCook the rice in a pan of boiling salted water over a medium heat for 25 minutes, or until tender, then drain well.
Easy peasy tomato tagliatelleWith asparagus, fresh basil & ParmesanWith asparagus, fresh basil & ParmesanServes 2Cooks In20 minutesDifficultyNot too trickyNutrition per servingCalories 562 28 Fat 14g 20 Saturates 2.2g 11 Sugars 9.1g 10 Salt 0.4g 7 Protein 23.2g 46 Carbs 91.7g 35 Fibre 2.6g -Of an adult& 39;s reference intakeIngredients1 clove of garlic¼ of a bunch of fresh basil300g fresh tagliatelleolive oil1 x 400 g tin of quality plum tomatoes125g asparagus spearsextra virgin olive oil10g Parmesan cheeseMethodPeel and finely slice the garlic, then pick the basil leaves and finely chop the stalks.
Mash-topped beef & Guinness pieServes 4Cooks In2 hours 50 minutesDifficultyNot too trickyNutrition per servingCalories 529 26 Fat 19g 27 Saturates 6.4g 32 Sugars 15g 17 Salt 0.9g 15 Protein 34.8g 70 Carbs 49.2g 19 Fibre 6g -Of an adult& 39;s reference intakeIngredients2 onions2 cloves of garlic2 carrots3 stalks of celery2 fresh bay leaves½ a bunch of fresh thymeolive oil500 g stewing beef (2.
Gallo pintoBlack-bean rice, scrambled eggs & tomato salsaBlack-bean rice, scrambled eggs & tomato salsaServes 4Cooks In45 minutesDifficultyNot too trickyNutrition per servingCalories 394 20 Fat 12.8g 18 Saturates 2.6g 13 Sugars 2.9g 3 Salt 0.32g 5 Protein 21.1g 42 Carbs 46.5g 18 Fibre 12.7g -Of an adult& 39;s reference intakeIngredients175 g brown rice1 clove of garlic1 x 400 g tin of black beans1 teaspoon cumin seedsolive oil1 teaspoon ground coriander225 g ripe tomatoes, on the vine½ a bunch of fresh coriander2 limes4 spring onions6 large free-range eggsRecipe FromJamie MagazineBy Jamie OliverMethodCook the rice according to the packet instructions.
Sliced fennel, orange & almond saladServes 4Cooks In15 minutesDifficultyNot too trickyNutrition per servingCalories 136 7 Fat 7.3g 10 Saturates 0.7g 4 Sugars 12.2g 14 Salt 0.6g 10 Protein 5.4g 11 Carbs 12.7g 5 Fibre 2g -Of an adult& 39;s reference intakeIngredients3 bulbs of fennel1 handful of almonds3 orangesa few springs of fresh mint2 handfuls of rocketsherry vinegarextra virgin olive oilRecipe FromJamie MagazineBy Georgie SocratousMethodUsing a speed peeler, shave the fennel, then place in a bowl of ice water.