Spring Recipes

FOUR gets ready for Spring with these light yet luxurious recipes

The mornings are brighter, the evenings are lighter and we’ve noticed the spring is back in our step. It can only mean one thing… Spring is back in! So, to help you get ready, we’ve compiled a little collection of Spring-time recipes, including butternut squash tartlets - perfect for packing in your picnic boxes - light salmon fishcakes to replace the heavy, comfort foods which winter will have comprised of, a crispy egg salad and an Italian antipasto brushcetta, all to see you in to the alfresco season. Roasted Butternut Squash and Red Pepper Tartlets These...

February 17, 2013

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A Recipe by Alex Atala

Alex Atala’s recipe for crunchy black rice with green vegetables and brazil nut milk, from FOUR’s International Edition…

Serves 4 Ingredients Black rice 200 g of black rice 1 litre of vegetable stock 1 g of saffron 100 ml of white wine 50 g of minced onion 5 g of minced garlic 50 ml of olive oil Salt Black pepper Brazil nut milk 100 g of Brazil nuts 300 ml of water Green vegetables 8 spears of aspargus 1 green bell pepper 100 g of snow peas 100 g of leek (only the white part) 100 g of broccoli 50 g of celery 50 g of scallion Method Black rice Sweat the onion in the olive oil then add the rice and the white wine. After the wine has boiled away add the...

February 12, 2013

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A Recipe by Carlo Cracco

Try your hand at this delicious Mediterranean red prawns on charcoal with yoghurt and fresh coriander recipe, as seen in FOUR’s International Edition…

Serves 6 Ingredients 24 mediterranean red prawns 20g acacia honey 80g oil strained from a jar of anchovies 50g fresh yoghurt 40g fresh coriander sprouts 4 pieces of natural charcoal 15g extra virgin olive oil 2g fine salt 40g toasted cumin 200g kitchen salt 50g seaweed mix 24 small toothpicks Method Peel the prawns and skewer them each on a toothpick. Place the pieces of charcoal on the fire and leave them there until they begin to glow brightly. Season the prawns with oil and salt. Place the coals on a wooden chopping board, it must be covered by a layer...

February 12, 2013

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Smoked ice cream and grilled pineapple with rosemary and spices

This fruity dessert was made by participants of the first “Big Green Egg Experience” at Librije’s Atelier in the Netherlands, a special kind of cooking class. Enjoy!

INGREDIENTS Smoked ice cream: - 125 g whole milk - 125 g whipping cream - 100 g sugar - 3 egg yoks - Apple Wood Chips Pineapple: - ½ pineapple - 1 spring rosemary - 1 cinnamon stick - 1 vanilla bean - 5 star anise - 5 cloves Mango gel: - 1 mango - 3 g agar agar - 4 tbsp water Yoghurt crumble: - 50 g flour - 50 g sugar - 35 g butter - ½ tbsp yopol (yoghurt powder) - 40 g white chocolate METHOD To prepare the pineapple and the mango gel: Carefully peel the pineapple and remove the core. Place the pineapple on its side and fill the centre with the...

February 04, 2013

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