CHILLI & LIME BROAD BEANS
Georgie Eats
by Georgie
6d ago
Print BLISTERED BROAD BEANS WITH CHILLI, LIME & SALT I'm starting a campaign that all of us should eat more broad beans. They can be eaten exactly like edamame – griddled until blistered and charred and smothered in chilli, lime and salt. Prep Time 5 minutes minutes Cook Time 10 minutes minutes Total Time 15 minutes minutes Servings 2 -4 servings (as a snack) Ingredients 750 g whole broad beans extra virgin olive oil 2 limes 1 chilli frozen until rock hard flaky salt Instructions Combine the broad beans with a good glug of olive oil and a sprinkling of salt in a mixing bowl. U ..read more
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TOMATINI
Georgie Eats
by Georgie
1w ago
Print TOMATINI Don't knock it till you've tried it. It's fresh, super sexy and my cocktail of the moment. Prep Time 5 minutes minutes Total Time 5 minutes minutes Servings 1 cocktail Ingredients 1 tsp simple syrup plus extra for the rim 1 medium-sized vine tomato halved 2 shots good-quality vodka 1 tsp white balsamic vinegar ice salt & freshly ground black pepper Instructions An hour (or more) before you want to drink your cocktail, we start with the black pepper rim. Use a pastry brush to lightly brush a stripe of simple syrup on the edge of a coupe glass. Grind black pepper ..read more
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CHICKPEA ARANCINI
Georgie Eats
by Georgie
1w ago
Print CHICKPEA ARANCINI WITH SUNDRIED TOMATOES, BASIL & MOZZARELLA I'm not sure I can really call these arancini as they don't contain any rice, but the concept is somewhat the same. Delicious fried balls of chickpeas, sundried tomatoes and basil with a melty mozzarella middle. The perfect snack for aperitivo time! Prep Time 20 minutes minutes Cook Time 10 minutes minutes Total Time 30 minutes minutes Servings 16 balls Ingredients 400 g can chickpeas drained & liquid reserved 4 tbsp plain flour 40 g parmesan (or any other hard cheese) grated small handful basil leaves only 35 g ..read more
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GLOBE ARTICHOKE 101
Georgie Eats
by Georgie
1w ago
Every time I eat a globe artichoke, I can’t understand why I don’t eat them more regularly. I first had one in a restaurant, prepared in almost the exact way I still like to eat them now and it was a revelation for me. The process of peeling away each petal, dipping them in a delicious sauce and scraping off the flesh – I loved it. I guess it’s similar to eating a crab or a lobster, but in vegetable form. You have to work for your dinner and there is something so magical about that. Unlike their beautiful and complex exterior, artichokes are very simple to prepare. I’m going to walk you throu ..read more
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APRICOT & ALMOND CRUMBLE CAKE
Georgie Eats
by Georgie
2w ago
Print APRICOT & ALMOND CRUMBLE CAKE A gorgeous summery cake packed with fresh ripe apricots, ground almonds and a crunchy crumble topping. Perfect with a cup of tea, or a glass of champagne, if you like. Prep Time 25 minutes minutes Cook Time 1 hour hour Total Time 1 hour hour 25 minutes minutes Servings 8 slices Ingredients 250 ml milk (any you like) 2 tsp white wine vinegar 190 g plain flour 3 tsp baking powder 200 g caster sugar 200 g ground almonds pinch of salt 1 tsp vanilla bean paste 85 g unsalted butter melted 6 apricots halved & pitted to serve: whipped vanilla cream ..read more
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BURNT AUBERGINE CACIO E PEPE
Georgie Eats
by Georgie
2w ago
Print BURNT AUBERGINE CACIO E PEPE Smoky, silky and sexy. It's cacio e pepe, upgraded for summer. Prep Time 20 minutes minutes Cook Time 15 minutes minutes Total Time 35 minutes minutes Servings 2 servings Ingredients 2 aubergines olive oil 200 g bucatini 55 g salted butter 2.5 tsp whole black peppercorns crushed in a pestle & mortar 55 g pecorino or parmesan salt Instructions Get your BBQ heated and ready to cook. Rub the aubergines all over with a little olive oil. Place onto the BBQ and cook for 10-15 minutes, turning occasionally, until the skin is a deep, rich black all ..read more
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NEXT LEVEL BREAD DIPPING OIL
Georgie Eats
by Georgie
3w ago
Print NEXT LEVEL BREAD DIPPING OIL If you love your bread with oil and balsamic, this is the next level up! Prep Time 10 minutes minutes Total Time 10 minutes minutes Servings 4 servings Ingredients 2 sprigs fresh oregano leaves picked small handful fresh parsley finely chopped zest of 1 lemon 1/2 tsp chilli flakes 1 tsp dried mint 1 small garlic clove (or ½ a larger one), grated 25 g pitted green olives finely chopped 25 g sun-dried tomatoes finely chopped 1.5 tbsp balsamic vinegar 100 ml extra virgin olive oil (the best one you have!) salt & freshly ground black pepper to serve: f ..read more
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GRIDDLED APRICOT SALAD
Georgie Eats
by Georgie
3w ago
Print GRIDDLED APRICOT SALAD Ingredients 100 g cooked puy lentils 1 garlic clove minced 1 tsp wholegrain mustard olive oil 5 apricots halved & pitted 3 handfuls salad leaves small handful fresh basil leaves only 2 tomatoes roughly chopped salt & freshly ground black pepper to serve: toasted almonds, soft cheese (burrata, stracciatella, or whatever you wish) DRESSING 1 large tomato 3 tbsp extra virgin olive oil 1 tbsp sherry vinegar 2 tsp wholegrain mustard Instructions Heat the oven to 180°C (fan assisted). Combine the lentils, garlic, mustard and a good glug of olive oil ..read more
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FENNEL & SALSA VERDE TRAYBAKE SALAD
Georgie Eats
by Georgie
1M ago
Print FENNEL, TOMATO & SALSA VERDE TRAYBAKE SALAD Prep Time 20 minutes minutes Cook Time 1 hour hour Total Time 1 hour hour 20 minutes minutes Servings 2 servings Ingredients 2 bulbs fennel quartered & fronds saved for garnish 200 g baby potatoes halved 250 g medium-sized tomatoes halved juice of 1 lemon 5 sprigs of thyme 1 tsp caster sugar olive oil 400 g jar butter beans drained & rinsed salt & freshly ground black pepper SALSA VERDE 1 large garlic clove minced 30 g parsley finely chopped 30 g basil finely chopped 15 g mint finely chopped 2 tbsp capers finely choppe ..read more
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PEACH, BASIL & BURRATA TOASTS
Georgie Eats
by Georgie
1M ago
Print PEACH, BASIL & BURRATA TOASTS The perfect little snack for a summer aperitivo. Pair with an off-dry riesling and you'll be fighting over them! Prep Time 5 minutes minutes Cook Time 15 minutes minutes Total Time 20 minutes minutes Servings 2 servings Ingredients extra virgin olive oil 2 ripe peaches sliced 1 tbsp golden caster sugar 8 slices ciabatta or baguette 1 ball burrata balsamic glaze small handful basil leaves only flaky salt & freshly ground black pepper Instructions Heat a good glug of olive oil in a large pan over a medium heat. Once hot, add the peaches, s ..read more
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