Cipr, Str. Valea Crucii, 11, Chisinau (2026)

29/09/2022

Brussels sprout slaw
25 ratings
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Brussels sprout slaw
Brussels sprouts are delicious raw and can be used just like cabbage in a zesty, creamy, crunchy coleslaw.

If anyone says they don’t like sprouts, give them this slaw instead and ask the question again.

By Nadiya Hussain
From Nadiya's Party Feasts
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Preparation time

less than 30 mins

Cooking time

no cooking required

Serves

Serves 4–6

Dietary

Vegetarian

Ingredients
250g/9oz Brussels sprouts, trimmed and thinly sliced
1 red onion, thinly sliced
2 carrots, peeled and grated
100g/3½oz cashew nuts, roughly chopped
1 tsp cumin seeds
100g/3½oz Greek-style yoghurt
50g/1¾oz full-fat mayonnaise
1 tbsp wholegrain mustard
½ unwaxed lemon, zest and juice
large handful fresh chives, finely chopped
large handful fresh flat-leaf parsley, roughly chopped
Method
Put the sprouts into a bowl with the onion, carrots, cashews and cumin seeds and mix well.

Put the yoghurt, mayonnaise, mustard, lemon juice and zest into a second, smaller bowl and stir until fully combined.

Tip the mayonnaise mixture into the chopped vegetables, and stir well, making sure the creamy dressing covers all the veg. If you like your slaw extra creamy, just add extra mayonnaise and yoghurt.

Stir through the chopped chives and parsley and serve.

29/09/2022

Bruschetta
3 ratings
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Bruschetta
Use the best tomatoes you can get hold of to make sure this very simple bruschetta delivers delicious a taste of Italy.

By Hugh Fearnley-Whittingstall
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Preparation time

less than 30 mins

Cooking time

less than 10 mins

Serves

Serves 4

Dietary

Vegetarian

Ingredients
For the tomato salsa
500g/1lb2oz ripe, full-flavoured tomatoes (such as Sungold or Gardener's Delight)
2 tbsp extra virgin olive oil
1 medium shallot or small red onion, finely chopped
a squeeze of lemon or 1 tbsp white wine vinegar
salt and fresh ground black pepper
For the bruschetta variations
ciabatta
garlic
olive oil
black olives
anchovies
fresh basil leaves
Recipe tipsHow-to-videos
Method
Put the tomatoes in a bowl and cover with boiling water. Remove the tomatoes after 30 seconds then peel them using a sharp knife. Cut into quarters and scoop out the seeds.

You are left with skinless, seedless, delectably sweet tomato flesh. This can be left in quarters (for a chunky, salady version) or more finely chopped (if you are tending towards the salsa). Either way, toss with the remaining ingredients and it is ready to serve.

For the bruschetta, grill slices of ciabatta or pugliese bread, rub with garlic and drizzle with olive oil. You can use the tomato salsa as it is, or mix it with a few chopped black olives, and/or a couple of chopped anchovies and/or a few torn fresh basil leaves. Pile on to the bread and serve as a starter, either on its own or with other antipasti.

29/09/2022

Bruno Loubet’s bean and vegetable chilli
21 ratings
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Bruno Loubet’s bean and vegetable chilli
The list of ingredients here may look long and daunting but I promise you, the recipe is very simple – a one-pot wonder. This recipe was kindly given to me by a great chef – Bruno Loubet – who worked with me for many years. Risking Bruno’s wrath, I made a few changes to the recipe. I hope he will forgive my boldness and see the wisdom of an older man.

This meal, when served as eight portions, provides 359kcal, 9g protein, 46g carbohydrate (of which 15g sugars), 13g fat (of which 2g saturates), 8g fibre and 1.8g salt per portion.

By Raymond Blanc
From Kew on a Plate
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Preparation time

less than 30 mins

Cooking time

30 mins to 1 hour

Serves

Serves 6-8

Dietary

Vegetarian

Ingredients
For the toasted spices
1½ tsp ground coriander
1½ tsp ground cumin
2 tsp sweet smoked paprika
For the vegetable base
125g/4½oz onion (about ½), cut into chunks
3 garlic cloves, crushed
125g/4½oz celery, cut into 3cm/1¼in chunks
70g/2½oz fennel, cut into 3cm/1¼in chunks
1 large carrot, cut into 3cm/1¼in chunks
375g/13oz button mushrooms
1 red chilli
12g/½oz fresh root ginger, finely grated or sliced
1 red pepper, cut into large dice
100ml/3½fl oz rapeseed oil
large pinch sea salt
For the rice
100g/3½oz flageolet beans
260g/9½oz brown basmati rice
1 bay leaf
To finish the chilli
100g/3½oz tomato purée
200g/7oz piquillo peppers
1 x 400g tin chopped tomatoes
1 x 240g tin red kidney beans (drained weight)
100g/3½oz brown sauce
2 tbsp vegetarian Worcestershire sauce
To finish
40g/1½oz chocolate (100 per cent cocoa solids), finely grated
10g coriander leaves, roughly chopped
salt and freshly ground black pepper
Recipe tips
Method
For the toasted spices, in a dry frying pan over a low–medium heat, cook the spices for a minute – taking care to ensure you don’t burn them (you just want to extract the essential oils). Set aside.

For the vegetable base, add the onion, garlic, celery, fennel, carrot, mushrooms, chilli, ginger and red pepper to a food processor. Pulse in 3-second bursts for 30 seconds, until you have 2–3mm dice. This may need to be done in batches depending on the capacity of your food processor.

Heat the oil in a large saucepan over a medium heat and gently fry the vegetables, toasted spices, and a large pinch of salt for 10 minutes.

For the rice, in a separate large saucepan over a high heat, bring 550ml/1 pint water to the boil and cook the flageolet beans for 10 minutes on a full boil until just tender. Lift the beans from the pan using a slotted spoon but keep the cooking liquor on the heat as you will use it to cook the rice. Reserve the beans.

To finish the chilli, add the tomato purée, piquillo peppers and tinned tomatoes and simmer for 10 minutes. Add the kidney beans, cooked flageolet beans, brown and Worcestershire sauces and leave to cook for a further 5 minutes.

While the chilli is cooking, cook the brown rice in the flageolet bean cooking liquor with the bay leaf and simmer for 15–20 minutes, covered with a lid. Depending on the variety of rice, it may take a few more minutes. Once cooked, drain off any excess liquid and transfer to serving dishes.

To finish, stir in the grated chocolate. Taste and season with salt and pepper as required. Serve the chilli with the chopped coriander and brown rice alongside.

28/09/2022

Braised red cabbage with apples
3 ratings
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Braised red cabbage with apples
Braised red cabbage goes with almost any winter dish. It takes minutes to prepare, then two hours of gentle cooking - you need do nothing except have a glass of wine and relax.

By Mike Robinson
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Preparation time

less than 30 mins

Cooking time

1 to 2 hours

Serves

Serves 8

Dietary

Vegetarian

Ingredients
50g/2oz butter
1 medium onion, finely sliced
2 dessert apples, peeled, cored and sliced
1kg/2¼lb red cabbage, finely sliced
100g/4oz sultanas or raisins
200ml/7fl oz sherry vinegar
salt and freshly ground pepper
How-to-videos
Method
Melt the butter in a stainless steel or flameproof casserole over a medium heat (an aluminium pan will not work for this).

Fry the onion in the butter for three minutes, then add the apple and cabbage.

Cook for five minutes or so, until softened, then add the sultanas and the sherry vinegar.

Place a lid on the pan and cook for one hour, until all the vegetables are just tender.

Season to taste with salt and freshly ground black pepper and replace the lid. Continue to cook until the cabbage is tender and all the liquid has evaporated. This dish will keep for several days, covered, in the fridge. Simply heat it up again when ready to serve.

28/09/2022

Braised lamb with sweet potatoes and haricot beans
19 ratings
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Braised lamb with sweet potatoes and haricot beans
Mary Berry’s hearty family stew is full of flavour and perfect for feeding a crowd. If an extra person turns up unexpectedly, add another tin of drained beans to make it go further!

By Mary Berry
From Mary Berry's Simple Comforts
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Preparation time

less than 30 mins

Cooking time

1 to 2 hours

Serves

Serves 6

Ingredients
2 tbsp sunflower oil
1kg/2lb 4oz lamb neck fillet, diced
2 large onions, sliced
4 celery sticks, sliced
1 garlic clove, crushed
1 tbsp ground cumin
1 tbsp medium curry powder
450ml/16fl oz lamb or beef stock
400g tin chopped tomatoes
1 tbsp sun-dried tomato purée or paste
2 tbsp mango chutney
400g tin haricot beans, drained and rinsed
2 sweet potatoes, peeled and sliced into 2cm/¾in cubes
salt and freshly ground black pepper
Recipe tips
Method
Heat 1 tablespoon of the oil in a deep, ovenproof frying pan or flameproof casserole dish. Fry the lamb over a high heat until browned all over (you may need to do this in batches). Using a slotted spoon, transfer to a plate and set aside. Preheat the oven to 160C/140C Fan/Gas 3.

Add the remaining oil to the pan, then add the onions, celery and garlic and fry for a few minutes. Add the spices and fry for 30 seconds, stirring.

Stir in the stock, tomatoes, tomato purée and mango chutney and bring to the boil, stirring. Add the lamb, season with salt and pepper, stir for a few minutes, then cover and transfer to the oven for about 1 hour.

Add the beans and sweet potatoes, bring back to the boil, then cover and return to the oven for another 45 minutes, or until the lamb is tender and the potatoes are just cooked but still holding their shape.

Check the seasoning and serve piping hot.

28/09/2022

Braised lamb shank with bay and borlotti beans
1 rating
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Braised lamb shank with bay and borlotti beans
Borlotti beans flavoured with lemon syrup and merguez sausages makes an unusual side dish to go with braised lamb shanks.

By Tom Kerridge
From Spring Kitchen with Tom Kerridge
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Preparation time

less than 30 mins

Cooking time

over 2 hours

Serves

Serves 2

Ingredients
For the braised lamb shank
2 tbsp olive oil
2 lamb shanks
salt, to taste
2 onions, roughly chopped
1 stick celery, roughly chopped
1 litre/1¾ pint brown lamb stock
4 bay leaves
For the borlotti beans
2 lemons
50g/1¾oz sugar
2 tbsp olive oil
1 white onion, chopped
2 merguez sausages, cooked
3 garlic cloves, chopped
1 x 400g/14oz tin borlotti beans, drained and rinsed under cold running water
2 tbsp chopped flatleaf parsley
To serve
1 tbsp olive oil
2 garlic cloves, sliced
Method
For the braised lamb shank, preheat the oven to 150C/300F/Gas 2.

Heat the oil in a heavy-based frying pan and season the shanks with a little salt, then add them to the hot frying pan. Colour all over as much as possible, and, once coloured, add to a casserole.

Tip the onion and celery into the frying pan and cook until softened. Add the vegetables to the casserole. Pour in the stock and add the bay leaves. Bring to the boil and skim off any impurities that rise to the top of the pan.

Put a lid on the casserole and braise in the oven for 1½-2 hours.

Remove from the oven and leave to rest in the braising liquor.

Measure out 500ml/18fl oz of the braising liquor into a pan and cook until the liquid has reduced to a glaze (or sauce) consistency.

For the borlotti beans, using a knife, peel the lemons and cut the peel into fine strips (like marmalade). Blanch the peel in a pan of boiling water and refresh in a bowl of ice cold water three times.

Juice the lemons and place in a saucepan with the sugar. Bring to the boil, then add the peel and cook until it becomes a light syrup.

Heat a large frying pan and add the oil. Once hot, add the onion and fry with the mergeuz sausage until lightly coloured. Add the garlic and cook for a further two minutes.

Remove the sausages and slice into bite-sized pieces.

Add the beans to the pan with half of the reduced braising liquor, the lemon syrup and most of the picked flatleaf parsley.

To serve, heat the tablespoon of olive oil in a pan and fry the garlic until crisp. Drain on a plate lined with kitchen paper.

Divide the beans between two plates, lay the braised shanks on top and brush the shanks with the remaining glaze. Garnish with the remaining parsley, one of the bay leaves each and the crispy garlic.

26/09/2022

Beetroot and paneer burgers
9 ratings
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Beetroot and paneer burgers
This tasty burger is reminiscent of the potato pavs we ate on holiday in India. A pav is a super soft eggless roll, not dissimilar to a dinner roll, and commonly found in India.

By Sam Evans and Shauna Guinn
From Sam and Shauna's Big Cook-Out
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Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Makes 8

Dietary

Vegetarian

Ingredients
500g/1lb 2oz cooked beetroot, grated
225g/8oz paneer, crumbled
2 tbsp lemon juice
4 tbsp greate fresh ginger root
2 tbsp finely chopped chillies
2 tsp sea salt flakes
handful finely chopped fresh coriander
2 tbsp gram flour
1 tbsp smoked paprika
1 tsp ground fennel seeds
½ tsp black mustard seeds
1 tsp ground cumin
vegetable oil, for frying
To serve
8 dinner rolls or burger buns, split and toasted
raita
brinjal chutney
Method
To make the burgers, add the beetroot, ginger and chilli to a dry pan over a medium heat. Fry until most of the excess liquid has evaporated, then drain in a sieve and transfer to a large mixing bowl. Leave to cool for 5 minutes.

Add the remaining ingredients, except for the oil, and mix well. Set aside to cool.

Once cool enough to handle, shape the mixture into 8 small patties. Heat a drizzle of oil in a large frying pan and cook for 5 minutes on each side, until a nice crust has formed.

Serve the burgers in the buns, with the riata and chutney, if using.

26/09/2022

Beetroot and goats’ cheese risotto
22 ratings
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Beetroot and goats’ cheese risotto
Dazzlingly pink, rich and creamy, this easy beetroot risotto is made with ready-cooked beetroot. If you roast it yourself, save the beetroot leaves, wilt them down and stir through the risotto.

Each serving provides 371 kcal, 27g protein, 76.5g carbohydrate (of which 14.5g sugars), 32g fat (of which 14.5g saturates), 5.5g fibre and 1.5g salt.

By The Hairy Bikers
From The Hairy Bikers Home for Christmas
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Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 4

Dietary

Vegetarian

Ingredients
500g/1lb 2oz cooked beetroot
1 litre/1¾ pints chicken or vegetable stock
2 tbsp olive oil
30g/1oz butter
1 onion, finely chopped
2 garlic cloves, finely chopped
300g/10½oz risotto rice
1 large sprig thyme
100ml/3½fl oz dry white wine
small bunch fresh parsley, finely chopped
small bunch fresh dill, finely chopped (optional)
squeeze lemon juice (optional)
salt and freshly ground black pepper
To garnish
vegetable oil, for deep-fat frying
handful kale leaves, trimmed, washed and very thoroughly dried
150g/5½oz creamy goats’ cheese, crumbled
50g/1¾oz Parmesan (or alternative vegetarian hard cheese)
How-to-videos
Method
Place half the beetroot with the stock in a food processor and blend until smooth. Pour into a saucepan and bring to a simmer. Finely chop the remaining beetroot and leave to drain in a colander.

Heat the oil and half the butter in a large casserole dish or saucepan. Add the onion and fry gently until very soft. Add the garlic and cook for 2–3 minutes. Stir in the risotto rice and thyme until coated in the oil and butter.

Turn the heat to high and pour in the wine. Cook for 1–2 minutes, or until reduced. Turn the heat down to medium and add a ladleful of the beetroot stock. Season with salt and pepper. Stir continuously until the liquid has been absorbed. Repeat until all the stock has been added. At this point the rice will have a creamy texture but still be al dente.

Beat in the remaining butter and the chopped beetroot. Stir through the herbs, if using, and check the seasoning, you might want to add a squeeze of lemon juice. Remove the thyme sprig.

For the garnish, half-fill a heavy-based saucepan or deep-fat fryer with vegetable oil (CAUTION: hot oil can be dangerous. Do not leave unattended). When it has reached 170C, add the kale leaves a few at a time. Cook for 1 minute, or until crisp and glossy. Drain on kitchen paper and sprinkle with salt.

Divide the risotto between four warmed plates and crumble over the goats’ cheese and a sprinkle of Parmesan at the table. Garnish with the kale.

26/09/2022

Beetroot and feta pasta
128 ratings
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Beetroot and feta pasta
All you need for this is a blender, smoothie maker or food processor – and the only cooking is for the pasta. This tastes delicious, but my goodness, the colour!

By Nadiya Hussain
From Nadiya's Time to Eat
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Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 5

Dietary

Vegetarian

Ingredients
500g/1lb 2oz pasta
200g/7oz feta cheese
20g/¾oz fresh dill, finely chopped
1 tbsp lemon juice (out of a bottle or fresh)
extra olive oil, for drizzling
For the sauce
600g/1lb 5oz cooked beetroot, drained
100ml/3½fl oz olive oil
1 tsp fine salt
4 garlic cloves, finely chopped
1 large red chilli (with or without seeds)
Recipe tipsHow-to-videos
Method
Cook the pasta following the instructions on the packet.

Meanwhile make the sauce. Put the beetroot into a blender and add the olive oil, salt, garlic and chilli. Blend to a smooth paste. Put half of the sauce into a small zip-lock freezer bag, seal and freeze – now you have another batch of the sauce ready for another meal.

Crumble the feta cheese into a bowl, add the chopped dill, then drizzle over the lemon juice and mix.

Once the pasta is cooked to your liking, drain and put back into the pan. Pour in all that beautiful beetroot sauce and mix through. Tip out on to a serving dish and sprinkle over all the feta and dill mixture.

Drizzle with a little extra olive oil for good measure before serving. Drizzle with a little extra olive oil for good measure before serving.

21/09/2022

Baked sea bream with garlic and rosemary
16 ratings
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Baked sea bream with garlic and rosemary
Learn how to bake sea bream fillets simply and effortlessly from fish master Mitch Tonks. Roasted garlic, rosemary, white wine all enhance this firm white fish and it's ready in ten minutes. Fast food done to perfection.

By Mitch Tonks
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Preparation time

less than 30 mins

Cooking time

less than 10 mins

Serves

Serves 2

Ingredients
1 x 450g/1lb sea bream, scaled and gutted (or 2 x 160g/5½oz sea bream fillets)
6 cloves of roasted garlic, skin left on (simply roast garlic cloves, wrapped in foil, in a hot oven with a drizzle of olive oil and sea salt for about ten minutes)
1 small dried chilli (or to taste)
a few sprigs fresh rosemary
pinch of sea salt
2 tbsp dry white wine
50ml/2fl oz good-quality, fruity, extra virgin olive oil
To serve
chopped parsley
1 lemon, quartered
How-to-videos
Method
Preheat the oven to 220C/430F/Gas 7. Using a sharp, flexible knife, remove the fillets from the sea bream (or ask your fishmonger to do this for you).

Place a large piece of aluminium foil, about 60cm/24in long, onto a work surface and cover with a layer of parchment paper almost the same size. Fold over the edges so that the foil and parchment are secured together.

Place the fillets onto the parchment paper and scatter over the roasted garlic cloves (squeeze them gently to release the soft insides as you do so). Crumble over the dried chilli and scatter over some rosemary leaves. Season with sea salt and pour over the wine. Drizzle over the olive oil.

Seal the parchment paper and foil around the fish. Start at the ends, rolling them inwards to ensure the ends are properly sealed, then crimp the sides to create a pasty-shaped parcel. The parcel should be tightly sealed so that the fish steams as it cooks without any steam escaping.

Place the fish in a roasting tray and roast for 8-10 minutes.

When cooked, remove from the oven and place onto a large serving plate. Carefully undo the foil and parchment, folding back the sides. To serve, sprinkle over some chopped fresh parsley and squeeze over fresh lemon juice to taste.

21/09/2022

Baked sea bream Rota-style
21 ratings
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Baked sea bream Rota-style
This dish, originally from Rota in the Bay of Cádiz, has been adapted for gilthead bream, which is widely available in the UK.

By Rick Stein
From Rick Stein's Long Weekends
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Preparation time

less than 30 mins

Cooking time

30 mins to 1 hour

Serves

Serves 2

Ingredients
3 large waxy potatoes, peeled and cut into thick slices
5 tbsp olive oil
1 large onion, sliced
1 garlic clove, chopped
1 large green pepper, seeds removed, sliced
300g/10½oz tomatoes, skinned and chopped
1 bay leaf
2 x 400g/14oz whole sea bream, scaled and gutted
½ lemon, juice only
4 tbsp dry sherry
small handful flatleaf parsley, leaves chopped, to serve
salt and freshly ground black pepper
For the picada
small handful flatleaf parsley, chopped
2 large garlic cloves, roughly chopped
½ tsp sea salt
Recipe tipsHow-to-videos
Method
Preheat the oven to 180C/160C Fan/Gas 4.

Arrange the potatoes in an ovenproof dish large enough to accommodate the sea bream. Season with salt and pepper and drizzle with 2 tablespoons oil. Bake for 20 minutes.

In a lidded frying pan, warm 2 tablespoons oil over medium-low heat. Fry the onion, garlic and pepper for 10–15 minutes, or until soft. Add the tomatoes, bay leaf and a little water, cover with a lid and cook for 15 minutes.

Season the fish with ½ teaspoon salt and 10 turns of the black peppermill. Place on top of the cooked potato.

To make the picada, using a mortar and pestle, grind the parsley, garlic and salt together, then spread it over the fish.

Add 4 tablespoons of water and the lemon juice to the dish, then pour the tomato mixture over everything. Drizzle over the remaining oil and the sherry and bake for 20–25 minutes. Scatter the parsley over the top and serve immediately.

21/09/2022

Baked sea bass on potatoes
7 ratings
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Baked sea bass on potatoes
Whole sea bass is roasted on a layer of potatoes with herbs and a punchy dressing, served with a flavour-packed pickled walnut salad. This is a really easy way to make a simple fish dish a spectacular centrepiece.

By José Pizarro
From Christmas Kitchen
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Preparation time

less than 30 mins

Cooking time

1 to 2 hours

Serves

Serves 4

Ingredients
For the pickled pumpkin and walnut salad
500g/1lb 2oz small, young delica pumpkin (or other young pumpkin), quartered and deseeded but not peeled, very thinly sliced on a mandoline
200ml/7fl oz cider vinegar
50g/1¾oz caster sugar
2 tsp coriander seeds
good pinch chilli flakes
few sprigs fresh thyme, leaves picked
4 generous handfuls wild rocket
30g/1oz toasted flaked (or chopped) walnuts
150g/5½oz curd cheese, to serve
extra virgin olive oil, to drizzle
For the dressing
8 tbsp extra virgin olive oil
3 tbsp lemon juice
1½ tsp salt
3 tbsp chopped fresh oregano (or marjoram)
For the sea bass
1.5kg/3lb 5oz large waxy potatoes, such as Desiree or Charlotte, cut into into 8–10mm thick slices
4 fat garlic cloves, thinly sliced
8 anchovy fillets in olive oil, drained and sliced
1.75kg/4lb whole sea bass, cleaned
1 unwaxed lemon, thinly sliced
3 bay leaves
3 lemon leaves (if you can get them)
sea salt flakes and freshly ground black pepper
Method
For the salad, arrange the pumpkin in a shallow ovenproof dish. In a saucepan, mix together the vinegar, sugar, coriander seeds and 200ml/7fl oz water, then bring to the boil. Pour this mixture over the pumpkin, add the chilli flakes and thyme, cover and leave to pickle for at least 1 hour.

Preheat the oven to 200C/180C Fan/Gas 6.

For the dressing, whisk together the oil, lemon juice, salt and some pepper, then stir in the oregano.

For the sea bass, put the potatoes in a large roasting tin in which the fish can lay either lengthways or diagonally. Add 6 tablespoons of the dressing, the garlic and anchovies. Toss well, spread out in an even layer and roast for 30–35 minutes.

Meanwhile, slash the flesh of the fish 5–6 times on each side. Season the cavity with salt and pepper, then stuff it with the lemon, bay and lemon leaves, if using.

Remove the potatoes from the oven and release them from the bottom of the tin if they have stuck. Brush the outside of the fish with a little of the remaining dressing and season with salt and pepper. Put it on top of the potatoes and pour any remaining dressing into the cavity. Return to the oven for 35 minutes, or until the fish is cooked through and the potatoes are tender.

When ready to serve, divide the pumpkin between four plates and add generous helpings of rocket. Scatter with walnuts and cheese, drizzle with oil and season with salt and pepper. Serve immediately with the fish and potatoes.

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