Birgitta's profile page
Recipes
Roasted Vegetable and Pepperoni Stromboli
By Birgitta
Joy Manning is the restaurant critic at Philadelphia Magazine
- 1 recipe pizza dough, divided in half (or two homemade or store bought pizza doughs)
- 1 large red bell pepper, cut into 1-inch long, 1/4-inch wide strips
- 1 1/2 pound large white button mushrooms, sliced
- 5 large shallots (about 10 ounces), sliced
- 1 tablespoon kosher salt
- 1 teaspoon dried oregano
- 1/2 teaspoon dried red pepper flakes
- 1/4 cup olive oil, plus extra for brushing top
- 5 ounces part-skim mozzarella, grated
- 5 ounces fontina, grated
- 4 ounces pepperoni, very thinly sliced
Yogurt flatbreads with mushroom ragout
By Birgitta
Barley and mushroom is a soothing combination
- For the flatbread:
- 140 g wholemeal flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 140 g Greek yogurt
- 3 tbsp chopped fresh coriander
- 4 tbsp clarified butter (or a mixture of butter and vegetable oil)
- For the ragout:
- 70 g pearl barley
- 20 g dried porcini
- 400 g mixed shiitake and chestnut mushrooms, cleaned and halved
- 2 tbsp olive oil
- 60 g butter
- 1 garlic clove, crushed
- 2 sprigs fresh thyme
- 125 ml white wine
- 2 tbsp chopped parsley, plus extra
- 1/2 tbsp preserved lemon skin, chopped, plus 1 tbsp lemon juice
- 6 tbsp thick Greek yogurt
- Salt and black pepper
Elizabeth David's chocolate and almond cake
By Birgitta
Chosen by Hugh Fearnly-Whittingstall
- 115 g bitter chocolate
- 1 tbs rum or brandy
- dash of black coffee
- 85 g butter
- 85 g caster sugar
- 85 g ground almonds
- 3 eggs, separated
Fried leeks
By Birgitta
Leeks, like other oniony things, reach a certain peak when fried
- 1 red pepper
- 80 g caster sugar
- 200 ml water
- 100 ml cider vinegar
- 10 pink peppercorns
- 1/2 tsp coriander seeds
- 3 cardamom pods
- Salt and white pepper
- 5 medium leeks
- 150 g crème fraîche
- 2 spring onions, sliced thinly on an angle, plus extra to garnish
- 11/2 tbsp chopped capers
- 1 tbsp lemon juice
- 11/2 tbsp olive oil
- 150 ml sunflower oil
- 50 g panko breadcrumbs
- 1 free-range egg, beaten
J Sheekey's fis pie
By Birgitta
In a large pan, bring the fish stock and white wine to a simmer and poach the fish gently in the liquid for 2 minut...
- for the sauce:
- 250 ml fish stock (a good-quality cube will do)
- 50 ml white wine
- 125 g boneless cod or haddock fillet, skinned and cut into rough
- 3 cm chunks
- 125 g boneless salmon fillet, skinned and cut into rough 3cm chunks
- 1 tbs chopped parsley
- 25 g butter
- 25 g flour
- 90 ml double cream
- 1 tsp English mustard
- 1 tsp Worcestershire sauce
- 1/2 tsp anchovy essence
- salt and freshly ground black pepper
- for the topping:
- 20-30 g butter
- 500 g floury potatoes, peeled, cooked and mashed
- salt and freshly ground black pepper
- 1 tbs milk
- 15 g fresh white breadcrumbs
- 10 g grated parmesan cheese
Yoghurt- och honungsmuffins
By Birgitta
Yoghurt gör muffins mycket saftigare - det är absolut värt att prova! -Receptet kräver matvåg och muffinsfo...
- 60 g smör
- 60 g honung
- 1 st ägg
- 250 g yoghurt
- 2 st lime
- 0.5 dl limesaft
- 300 g vetemjöl
- 10 g bakpulver
- 10 g bikarbonat
Richard Corrigan's Irish soda bread
By Birgitta
Chosen by Mark Hix: Real soda bread is made with buttermilk
- 250 g plain flour
- 10 g salt
- 15 g bicarbonate of soda
- 250 g wholemeal flour
- 150 g jumbo oat flakes
- 1 tbs clear honey
- 1 tbs black treacle
- 500 ml buttermilk
Senapspanerad fjordlax
By Birgitta
En enkel panering gör den här vardagsrätten till riktig fest
- Till servering:
- 4 bitar laxfilé
- 1/2 dl senap, svensk söt
- 2 tsk senapsfrö
- salt och svartpeppar, malen
- 2 msk smör
- fetaost
- bönsalsa
Allegra McEvedy's meatballs
By Birgitta
Rip the flatbread into pieces and soak in the milk for 10 minutes
- for the meatballs:
- 11/2 wholemeal flatbreads, roughly 20cm in diameter, or pitta
- 120 ml milk (you can use water if you're dairy free)
- 1 kg minced lamb
- a small bunch of parsley, finely chopped
- a small handful of mint, finely chopped
- 1 tsp dried oregano
- 2 cloves garlic, chopped
- salt and pepper
- for the sauce:
- 30 ml olive oil
- 3 cloves garlic, crushed
- 2 x 800g tins of chopped tomatoes
- 11/2 tbs harissa
- a handful of basil, leaves picked and chopped
- a handful of parsley chopped
- salt and pepper
Spinach and feta pie
By Birgitta
My take on 'spanakotyropita'
- 500 g fresh spinach (use more if you have)
- half of a 175g jar of sun-dried tomatoes in oil, chopped into bite siz
- 200 g feta cheese, crumbled
- large handful of grated Gruyere cheese (straight from freezer is fine)
- medium handful of grated Parmesan cheese (straight from freezer is fin
- 1 onion, chopped, softly cooked and cooled slightly
- 2-3 eggs, lightly beaten
- 1 pack (250g) filo pastry, thoroughly defrosted
- Oil from sun-dried tomatoes (or melted butter) for brushing pastry/tin