The Guardian Feast Supplement, April 27, 2019

  • Spicy cannellini beans, leeks and eggs

    Spicy cannellini beans, leeks and eggs (page 3)

    from The Guardian Feast Supplement, April 27, 2019 The Guardian Feast Supplement, April 27, 2019 by Yotam Ottolenghi

    • Categories: Egg dishes; Quick / easy; Sandwiches & burgers; Breakfast / brunch; Vegetarian
    • Ingredients: leeks; garlic; green chillies; vine tomatoes; coriander leaves; dill; tinned cannellini beans; coriander seeds; ground allspice; tomato paste; caster sugar; lemons; eggs; sourdough bread
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  • Spicy cannellini beans, leeks and eggs

    • Foodycat on May 07, 2019

      Extremely tasty. The dill and lemon add a lovely lift. Needs a lot of seasoning.

    • FJT on January 15, 2020

      Quite a quick recipe, but it was let down by substandard ingredients (I should have used canned tomatoes in winter and somehow I had the blandest chilli pepper ever). I will probably repeat this at some point as it was a nice, easy supper dish.

  • Salmon and potato bake with wakame butter

    • Astrid5555 on February 23, 2021

      I just love Ottolenghi’s traybakes, they are always a winner. Used a dried algae mix instead of wakame and did not microwave the potatoes (I do not own one), otherwise this recipe would have even been a quick one. Very flavorful!

  • Baked yoghurt with Indian mango

    • Foodycat on September 05, 2023

      Pretty sure the recipe means sweetened condensed milk, not evaporated milk from the comments. I had 110g condensed coconut milk leftover from something else, so I just used that, as my preference is for slightly less-sweet anyway. That may have contributed to it not setting as firmly as I expected in the time, so I just left them in the switched off oven to finish cooking as the oven cooled gradually. Very successful - really fragrant (I used tinned Alphonso mango puree) and velvety and just the right level of sweetness. I have made bhapa doi many times, but I think this slightly more elaborate version is going to be my go-to in future.

  • How to make the perfect tempura

    • Foodycat on May 10, 2019

      I've never made a good tempura. This was perfect. I did large prawns, asparagus, spring onions and padron peppers. I didn't do her dipping sauce, I just made some ponzu.

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  • Published Apr 27 2019
  • Format Magazine
  • Page Count 24
  • Language English
  • Countries United Kingdom

Publishers Text

Feast is a Saturday magazine supplement to The Guardian newspaper; it includes food and drink features and recipes, and combines most of The Guardian's food writers under one cover. The magazine encompasses the articles and recipes that formerly appeared in the Weekend magazine, Cook, and in the Thursday G2 are now contained in Feast.