Good Food - Bridgette Hafner
Meatball and tomato soup
A main-course the kids can make, then get stuck into.
Cook | Bridgette Hafner | Fri Nov 23 07:37:22 EST 2012
Mum's marble cake
Easy no stress cake for the kids to help with.
Cook | Bridgette Hafner | Fri Nov 23 07:37:21 EST 2012
Roast stuffed lamb with parsnip and potatoes
Roast everything piled in a baking dish together until it's golden and caramelised and finish with a squeeze of lemon and a dollop of Dijon mustard.
Cook | Bridgette Hafner | Fri Nov 23 07:37:20 EST 2012
Italian country soup
It's refreshing to scale down, to cook and eat simple food, like a big pot of chunky soup, flavoured with a little cured pork.
Cook | Bridgette Hafner | Fri Nov 23 07:37:19 EST 2012
Onions agrodolci
"Agrodolci" - Italian for sweet and sour - is delicious. The onions are cooked brown and sweet with a touch of vinegar to add a little piquancy.
Cook | Bridgette Hafner | Fri Nov 23 07:37:16 EST 2012
Onion bread with rosemary and speck
An easy bread dough that anyone could attempt. Try with a glass of chianti and some taleggio cheese.
Cook | Bridgette Hafner | Fri Nov 23 07:37:10 EST 2012
Pimientos stuffed with salt cod puree
As the evening cools and darkens, the streets come to life again, shops reopen, music plays and it's time to drink and eat again.
Cook | Bridgette Hafner | Fri Nov 23 07:37:08 EST 2012
Crema Catalan
This recipe comes from fellow chef Frank Camorra. Frank and I worked together a few years ago and I've always loved his passionate and robust approach to food.
Cook | Bridgette Hafner | Fri Nov 23 07:37:06 EST 2012
Chicken with samfaina
A vibrant and robust Catalan classic. I've adapted this dish from a recipe by food writer Coleman Andrews.
Cook | Bridgette Hafner | Fri Nov 23 07:37:05 EST 2012
Garfish with dukkah
When choosing a whole fish, look for eyes that are round and plump, not sunken, and shiny skin that is firm to touch. There should be a pleasant smell to it - never fishy.
Cook | Bridgette Hafner | Fri Nov 23 07:37:03 EST 2012
Swordfish baked with herbs
This is a beautiful dish that works equally well with tuna, Spanish mackerel or swordfish. Rosemary is an unusual herb to use with fish but in this case adds a subtle, savoury character.
Cook | Bridgette Hafner | Fri Nov 23 07:37:00 EST 2012
Fish and shellfish soup with saffron and fennel
This is a kind of bouillabaisse - a robust and rustic soup of fish, crab, mussels and prawns, flavoured with orange, fennel and saffron.
Cook | Bridgette Hafner | Fri Nov 23 07:37:30 EST 2012
Lamb tagine with saffron and preserved lemon
Its flavour is distinctly rich and sweet and reminds me of honey, cinnamon and orange blossom all at once. It is a beautiful and essential addition to Middle Eastern soups and tagines.
Cook | Bridgette Hafner | Fri Nov 23 07:37:28 EST 2012
Soy-braised shiitake mushrooms with silken tofu
Chinese dried mushrooms have a rich, earthy flavour and silky texture when braised.
Cook | Bridgette Hafner | Fri Nov 23 07:37:27 EST 2012
Master stock - Chinese
A recipe for a soy based Chinese stock that can be utilised in a number of ways.
Cook | Bridgette Hafner | Fri Nov 23 07:37:26 EST 2012
Soy-braised chicken
This dish needs the freshest, best chicken you can find and a delicate approach, as the flavours are subtle and the tenderness of the chicken relies on a very gentle simmer.
Cook | Bridgette Hafner | Fri Nov 23 07:37:25 EST 2012
Carrot fritters
What do other kids like to eat and help make at home? A quick ring-around of friends and relatives revealed all things sweet rate highest.
Cook | Bridgette Hafner | Fri Nov 23 07:37:24 EST 2012
Avocado dip
An easy dip for the kids to make.
Cook | Bridgette Hafner | Fri Nov 23 07:37:23 EST 2012
Soba noodle salad
In the soba noodle salad, for example, you have silky noodles contrasted with crunchy cucumbers and toasted sesame seeds.
Cook | Bridgette Hafner | Fri Nov 23 07:36:26 EST 2012
Chicken with calvados and creme fraiche
Traditionally, the fresh cream is fermented and thickened by bacteria over a period of several days. Only the best cream is used and the length of time is important in developing the delicate flavour.
Cook | Bridgette Hafner | Fri Nov 23 07:36:50 EST 2012
