Anna Jones is a London-based cook, food writer, and stylist. There’s no need to get fancy when cooking for one: bring on the spaghetti with chillies and greens, followed by a chocolate and sticky blood orange sundae This recipe is vegan and gluten-free and is a show-stopper.This delicious creamy green pea soup with coconut takes just 15 minutes to make and is a show-stopper. Prep 5 min Cook 20 min Serves 4. Giant couscous adds a pleasing bite.First put the couscous in a bowl, cover with cold water and leave to soak while you get on with the rest. The blood orange is a chink of light in the dark of midwinter. Season to taste and serve hot, with a drizzle of the lemony dressing to finish.I’m aware there are nine components if you count the oil, salt and pepper, but everyone has those, so they don’t really count. Anna Jones’ quick chickpea, coconut and turmeric stew. Take off the heat, stir in the herbs and lemon juice, and allow to cool slightly.
The modern cook. For the strawberries 500g strawberries, hulled 2-3 tbsp golden caster sugar
Anna Jones is a chef, writer, and author of A Modern Way to Eat and A Modern Way to Cook.
She shares her favorite go-to’s like malted chocolate buckwheat granola; ultimate pecan banana breakfast bread; chickpea tofu; home cooked beans; amazing grains; vegetable broth; tahini and other dips; crackers; coconut yogurt; and, of course, nut milks. I usually have most of the rest of these ingredients to hand at home, but the dish is very adaptable. 220.8k Followers, 3,023 Following, 1,327 Posts - See Instagram photos and videos from Anna Jones (@we_are_food) Anna Jones' simple, staple recipes for lockdown As we face a long haul in isolation, the need for easy and resourceful recipes is greater than ever.
Cook on a low heat, stirring from time to time, for 15 minutes, until the tomato liquid has been almost completely absorbed and the vegetables look quite dry.Add the beans – tin juices and all – cavolo nero and stock, bring to a gentle simmer and leave to cook for 30 minutes.Turn off the heat and lay the slices of bread on top of the soup, like a lid.
Time to hunker down.Neither of the winter roots used in this recipe – celeriac and swede – will ever win a beauty contest, which is probably why, by and large, they get overlooked in favour of parsnip or sweet potato. January brings roots to roast, fat apples to stew, blood oranges and fennel to slice thinly into salads, porridge and rice pudding to stir. This veg has become my Netflix of the kitchen. Green fingered: Anna Jones' resourceful kale recipes | The modern cook By Anna Jones theguardian.com — A pasta sauce for tired greens and a crisp kale snack smothered in a chilli peanut dressingAnna Jones slow cooked leeks and grainsPhotograph: Anna Jones/The GuardianRecently I’ve been trying to fill our plates with as much greenery as I can.
I usually have some greens, a starchy potato or squash, a carrot or two and the end of a bunch of herbs and some stale bread, and that’s what this Tuscan soup needs.It is a forgiving soup – it might not end up as a totally traditional ribollita, but you’ll have used up everything in your fridge, and that is up there with the most satisfying things you can do.Ribollita uses one of my favourite flavour-packed things that is usually wasted: parmesan rind, which lends its umami flavour to the soup.
Turn down the heat and simmer for 20-30 minutes, until the squash is tender and the stew has thickened.© 2020 Guardian News & Media Limited or its affiliated companies.
So, Anna starts with the easiest recipes. Return to the pot, and tweak lemon juice and salt to taste. She worked for many years styling and writing books, TV shows, and food campaigns for Jamie Oliver, before moving on to work with some of the UK’s biggest chefs and food brands.
It is worth noting that most parmesan is not vegetarian, so do check.Heat a little oil in a large saucepan and fry the onions or leeks, garlic, carrot, celery and picked herbs over a medium heat for 15-20 minutes, until soft, sweet and slightly caramelised.Add the tomatoes, root veg and parmesan rind, if using, squashing the tomatoes with a wooden spoon – it will look a bit dry, but don’t worry, it is meant to.
Bring to a simmer, cover, turn the heat to low and leave to simmer for 30 minutes.Meanwhile, make a dressing by mixing the rest of the oil in a small bowl with the lemon zest, then stir in the pul biber, turmeric and parsley.Once the vegetables have been cooking for 30 minutes, they should be soft, with a decent amount of thick, soupy broth; if the stew looks a little lean on liquid, add more hot water, because the couscous will absorb a lot of liquid, too.Drain the couscous and stir into the pot with the butter beans, put the lid back on and cook for 10 minutes more until the couscous has fluffed up and softened. Once the onion mixture looks good, add the squash, thyme, a handful of lentils and boiling water just to cover, and bring to a boil.
We use cookies to improve your experience on our site and to show you personalised advertising.Of all the cooking I do in winter, a deep bowl of braised vegetables stew is what I find myself drawn to most oftenDeep winter is my favourite time to be in the kitchen. Of all the cooking I do in winter, a deep pot of stew is what I find myself drawn to most often – sometimes merely the sum of what I have in the fridge, other times more layered and considered. The soup will thicken as it cools, so if you have leftovers, add more hot stock or water and reheat gently.Breathe new life into tired veg: Anna Jones’s no-waste ribollita.Breathe new life into tired veg: Anna Jones’s no-waste ribollita.
(Scott loved that recipe!) Anna Jones’ recipes for root vegetable winter stews. Store in a jar in the fridge for up to a month.Ribollita is my ultimate recipe for clearing the fridge. Anna Jones’ whipped feta dip with lemon and cumin. Anna Jones' summer recipes for pavlova and vegetarian picnic rolls - The Guardian 12-06-2020 13:00 via theguardian.com Anna Jones' summer recipes for pavlova and vegetarian picnic rolls The Guardian
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