- 2 kg skampi (4.4 lbs) Try king prawns if you can’t get skampi
- 1/3 cup olive oil
- 2 cloves of garlic, crushed
- 2 Tbls. bread crumbs
- 2 ripe tomatoes, chopped
- 1 bunch of parsley
- 1 cup of dry white wine
- Salt & pepper to taste
- Heat the oil to medium heat and add the garlic followed by the breadcrumbs, tomato, parsley and wine. Season with salt and pepper. Cook for a couple of minutes
- Now add your cleaned skampi and turn up the heat to high for 2 minutes
- Now reduce the heat to low put the lid on and allow to cook for 5-10 minutes
- You need to keep an eye on the skampi, as the cooking time is determined by the size of the skampi
- Mix the skampi around by giving the pan a shake – now you are done! It’s that easy!
- 1 ounce sugar
- 1 ounce fresh squeezed and strained lemon juice
- 5 ounces water
- Combine all ingredients in a tall glass.
- Using a barspoon (or, failing that, a knife or chopstick), stir rapidly until all ingredients are fully integrated.
- Add ice, then drink through a straw.
Recommended by a cab driver
- 1 cup barley, soaked for 2 hours
- 1 cup shredded carrots
- 8 cups chicken broth
- 1 tbsp butter
- 1 tbsp flour
- 1 cup milk
- salt & pepper
- Lemon wedges
- Chopped parsley
- Placed soaked barley and shredded carrots in a pot along with 8 cups of broth. Cook covered on medium for one hour. Make sure to stir the soup a couple of times during he cooking period.
- Make bÃ©chamel by melting butter, then adding flour. Whisk the butter and flour mixture until it turns into a light golden color and the aroma of the flour rises.
- Whisk in milk. Continue to whisk until the mixture thickens, and texture wise it is smooth and velvety. This should take about 10 minutes.
- Add bÃ©chamel to the pot, season with pepper, and add more salt if needed. Continue cooking on medium low for another 15 minutes.
“A source of civic pride, the Chicago-style hot dog is a nexus for many people’s relationship to a city they so adore,” Eric Kim writes.
- All-beef frankfurter
- Poppy seed bun
- Yellow mustard
- Sweet pickle relish
- Chopped white onion
- Tomato slices
- Dill pickle spear
- Pickled sport peppers
- Celery salt
Follow the 2:1:1 ratio rule on this one and you can’t go wrong. (Although you can always go a little heavy on the gin.) This one is always a good one to make in a classic cocktail pitcher for parties.
- 2 oz gin
- ¾ oz fresh lime juice
- ¾ oz simple syrup
- 1. Fill a small cocktail pitcher or shaker with ice.
- 2. Add the gin, lime juice, and simple syrup. Stir.
- 3. Strain into a coupe or ‘Nick and Nora’ cocktail glass. Garnish with a slice of lime.
Use lemon juice instead of lime and garnish with a splash of soda water for a Tom Collins or omit the simple syrup for a Gin Rickey. Try adding pomegranate juice, grapefruit juice or even cranberry juice to make your own version.
- 2 spoons Curd (Yogurt)
- 1 spoon Ginger Garlic Paste
- 1/2 spoon of Salt
- 1/2 spoon Lemon Juice
- 1/4 spoon Turmeric Powder
- 1/4 spoon Chilli Powder
- 1/4 spoon Cumin Powder
- 1/8 spoon Garam Masala Powder
- 1/4 spoon Dry Mango Powder
- 1/4 spoon Cinnamon Powder
- 4 tablespoons (60ml) extra-virgin olive oil, divided
- 1 teaspoon coarsely ground black pepper, to taste
- Kosher salt, to taste
- 1/2 pound (225g) spaghetti
- 2 tablespoons (30g) unsalted butter
- 2 ounces Pecorino Romano cheese (about 1 cup; 55g), very finely grated on a Microplane or the smallest holes of a box grater, plus more for serving
- Heat 3 tablespoons olive oil and about a teaspoon of black pepper in a medium skillet over medium-low heat until ingredients are fragrant and pepper is barely starting to sizzle, about 1 minute. Set aside.
- Place spaghetti in a large skillet and cover with water. Season with a small pinch of salt, then bring to a boil over high heat, prodding spaghetti occasionally with a fork or wooden spoon to prevent it from clumping. Cook until spaghetti is al dente (typically about 1 minute less than the package recommends). Transfer 2 to 3 tablespoons of pasta cooking water to the skillet with the olive oil/pepper mixture. Stir in butter. Using tongs, lift spaghetti and transfer it to the oil/butter mixture.
- Add cheese and remaining tablespoon olive oil to the skillet and stir with a fork until cheese is completely melted. Add a few more tablespoons of pasta water to the skillet to adjust consistency, reheating as necessary until the sauce is creamy and coats each strand of spaghetti. Season to taste with salt and more black pepper. Serve immediately, passing extra grated cheese and black pepper at the table.
This did not spark joy.
- 2 oz Pimm’s No 1
- 1-3 cucumber slices
- 1-3 orange slices
- 6 mint leaves
- 3 oz gingerale, or Sprite
Add all ingredients aside from soda to a glass, top with ice and stir to combine. Top with the soda of your choosing.