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Rich but so good and not too difficult

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The Best Chicken Pie in Greece

The Greeks love their pies almost as much as we or the Aussies do, but theirs…

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Rick Stein's seafood linguine recipe

An easy seafood linguine packed with prawns, squid and mussels

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Rick Steins panna cotta with green pistachios brittle dessert Long Weekends

Rick Stein served up a tasty Viennese goulash with spaetzle pasta on Rick Stein's Long Weekends. Rick says: "The people of Vienna love gulasch so much they’ve taken the Hungarian dish and made it their own. The secret is to use lots of onion. If you don't like your food too hot, then reduce the amount of paprika to suit your taste." The ingredients are: 100g lard, 1.25kg onions, sliced, 2 garlic cloves, grated or finely chopped, 1 tbsp tomato purée, 2 tbsp sweet paprika, 1½ tbsp hot paprika…

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Rick Stein’s favourite seafood recipes

To celebrate 40 years of his seafood restaurant, Rick Stein chooses eight of his favourite fish dishes especially for OFM - from a classic soup to steamed scallops

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Flamenco Eggs with Tomato & Serrano Ham

Rick Stein's Flamenco eggs with tomato and Serrano ham is what you might call Spain on a plate – a sum-up dish of everything we love about Spanish cooking: serrano ham, chorizo, pimentón, tomatoes, garlic and onion. To these basic ingredients he's also added green beans and peas in this recipe from Rick Stein's Long Weekends, and you could also add sliced, cooked new potatoes or chickpeas or the big butter beans called judión.

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Rick Stein's roasted monkfish with crushed potatoes, olive oil and watercress recipe

The chef's classic recipe monkfish recipe, served with crushed new potatoes and wilted watercress

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Rick's Mediterranean marvels: Venetian tiramisu

Surely one of everyone's favourite puddings try to find anyone who can resist- we dare you

This week David Parker reviews the infamous Rick Stein's latest book From Venice to Instanbul, trying his Halloumi Saganaki and a Moussaka with an intriguing backstory.

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