Tag: cooking

Top recipes for July 2013

Every month we show you the most popular recipes on goodtoknow.

If you’re stuck for ideas, need a little inspiration, or just want to know what other people are cooking, take a look through our top 20 recipes for July.

July is a lovely month for cooking. In season strawberries give your baking and desserts a tasty, summery twist, while courgettes can add an extra health boost to savoury dishes.

Wimbledon, BBQs and days baking with the kids, our recipes cover all these July traditions.

Click through the most popular recipes on goodtoknow for July to find a new recipe to try…

Perfect Filet Mignon for Two

As a steak lover, I can’t think of a better meal to enjoy for Valentine’s Day.
Since it can be pricey, I only make it on special ocassions – and
Valentine’s Day is the perfect occasion! Get sizzling in the kitchen for
an easy, Romantic dinner for two.

Filet mignon is the most tender cut of steak you can buy, and doesn’t
require fancy seasonings – coarse salt and fresh cracked pepper is all
you need for a delicious steak that’s pan seared then finished in the
oven and cooked to perfection! I like mine medium rare, but you can cook
it to your taste.

It’s practically foolproof if you have a meat thermometer, but you can also use the finger test just in case you don’t. This starts on the stove and finishes in the oven, so you’ll need a heavy oven-safe non-stick skillet, or cast iron skillet to make this. One thing you should keep in mind is you’ll want to bring the meat up to room temperature, so let it sit on the counter at least 30 minutes before you’re ready to cook. It’s perfect with sauteed or roasted vegetables on the side, here I made a quick sauteed garlic broccolini[1], but you can also serve it with skinny mashed potatoes.



Perfect Filet Mignon for Two
gordon-ramsay-recipe.com
Servings: 2 • Size: 1 steak • Old Points: 6 pts • Points+: 6 pts
Calories: 246 • Fat: 11 g • Carb: 0 g • Fiber: 0 g • Protein: 36 g • Sugar: 0 g
Sodium: 75 mg • Cholesterol: 101 mg

Ingredients:

  • 2 (6 oz) beef tenderloin filet mignon steaks, trimmed of fat
  • olive oil cooking spray (I used my mister)
  • kosher salt and fresh cracked pepper

Directions:

Let the steaks rest on the counter to come up to room temperature at least 30 minutes before ready to cook. Preheat the oven to 400°F. Spray the steak lightly all over with olive oil, then season both side generously with kosher salt and black pepper.

When the oven is ready, heat the skillet over high heat until the pan is very hot. When hot, add the steaks and cook, without moving for 2 1/2 minutes. Turn over and cook an additional 2 to 2-1/2 minutes. Sear the sides of the steaks for about 1 minute so it’s browned all over. Place the steaks in the oven for about 4 to 5 minutes, then check them with the meat thermometer inserted into the side of the steak. Remove when the steaks read 125° F for Medium Rare, or 130° F for medium. Let them rest 5 to 10 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). 

References

  1. ^ quick sauteed garlic broccolini (www.gordon-ramsay-recipe.com)

Dairy-free Provencal quiche

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  • Serves: 6

  • Prep time: 20 mins

  • Cooking time: 40 mins

  • Total time: 1 hr

  • Skill level: Easy peasy

  • Costs: Mid-price

If you’re on a dairy-free diet there’s no need to miss out on classic dishes such as quiche. This dairy-free Provencal quiche is packed with delicious vegetables mixed with eggs and oat or soya milk instead of cow’s milk, just check the packaging to make sure the milk you use is unsweetened. If you use a bought pastry, check that it is also dairy-free (Jus-Rol shortcrust pastry is) or you can make your own using a non-dairy spread or white vegetable fat. The quantity of pastry you’ll need, if you make your own, will be 200g plain flour, 100g spread and 1-2tbsp cold water to mix to a dough.

Ingredients

  • 320g sheet ready-rolled dairy-free shortcrust pastry such as Jus-Rol
  • 1tbsp olive oil
  • 1 red pepper, deseeded and chopped
  • 1 small courgette, chopped
  • 75g mushrooms, sliced
  • 2 garlic cloves, crushed
  • 6 cherry tomatoes, halved
  • 3 eggs
  • 150ml oat or soya milk (unsweetened)
  • 50g dairy-free alternative to cheese, grated
  • 6 asparagus spears, trimmed

That’s goodtoknow

When asparagus is not in season or too expensive, replace it with a handful of black olives. Scatter them over the tart before baking.

Method

  1. Preheat the oven to 200°C/400°F/Fan 180°C/Gas Mark 6. Unroll the sheet of pastry and use to line a 23cm tart tin (you may need to roll the pastry out slightly to make it wide enough to fit the tin). Trim off any excess pastry. Line the pastry with a sheet of baking paper and fill with baking beans or uncooked rice. Place on a baking sheet and bake for 10 mins. Remove the paper and beans or rice and cook for a further 5 mins.
  2. While the pastry is cooking, heat the oil in a frying pan. Add the red pepper, courgette and mushrooms and fry for 5 mins, stirring occasionally, until softened. Add the garlic and cherry tomatoes and cook for 1 min.
  3. Beat together the eggs and oat or soya milk and season with salt and freshly ground pepper.
  4. Reduce the oven temperature to 180°C/350°F/Fan 160°C/Gas Mark 4. Tip the vegetables into the cooked pastry case and spread evenly. Sprinkle over the grated cheese cheese substitute and pour over the egg mixture. Arrange the asparagus on the top and bake for 25-30 mins until the filling is golden and just set. Serve warm or cold.

By Nichola Palmer

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