Stefanos Giannis

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Wild mushroom and foraged greens omelette

The perfect omelette is all about pan control: too hot and the eggs will scramble; too cold and it will be sure to stick.<p>MAKES<p>1<p>INGREDIENTS<p>3 eggs<br>• 10g butter<br>• 20g wild mushrooms<br>• 3 shredded leaves wild garlic, rape greens (tough stalks removed), or small bunch chervil, depending on what is available<br>• Wild …

Using Photography Composition Templates

When doing photography in general, and in my case Travel photography, the use of a photography template can be very beneficial and help improve the …

Landscape Photography

Rachel Roddy’s recipe for braised artichoke and butter beans | A kitchen in Rome

As artichokes pop up all over southern Italy, they are taking pride of place in chunky stews and steamy braises of potatoes and butter beans<p>Six weeks ago there were six inches of snow, I was told, covering hills and roads near Vallelunga in central Sicily. By last week, when I visited, it was …

Easy fish pie

Although this doesn’t have a dairy-based white sauce like a traditional fish pie, it retains many of the same comforting qualities and is a lot easier to make. If you are not allergic, add a little grated cheese to the mixture and on top before grilling.<p>SERVES<p>a family of 4<p>INGREDIENTS<p>¼ small onion, …

Best ever leek recipes

Try one of our 30 easy leek recipes to make the most of this seasonal vegetable. Grow your own or buy from the greengrocers for comforting soups and …

Burrata and Blood Orange Salad Recipe - Great British Chefs

Francesco Mazzei serves a vibrant blood orange salad recipe with burrata, a soft, rich Italian cheese made from mozzarella and cream, in this …

Penguin Random House

Bruschetta toppings

This recipe for bruschetta can be made as simple as you like- but bring on the quality. The bread is key: sourdough, a country artisan loaf or a traditional French baguette are my favourites, toasting up nicely but staying chewy in the middle.<p>For toppings I like a mix of tastes: pops of saltiness …

Sirloin steak with wasabi mayonnaise recipe

Fried with Japanese chilli flavouring and pak choi and served with a wasabi mayonnaise for dipping, this Japanese take on a French staple is ideal for sharing with friends<p><b>SERVES</b> <i><br>2</i><p><b>INGREDIENTS</b><br>1 large sirloin steak<br>2 tbsp wasabi peas<br>1 tsp nanami togarashi (Japanese chilli and spice mix)<br>2 tsp wasabi …

Recipes

5 Photography Courses That Will Take You From Amateur to Expert

Learn to shoot and edit like a pro.<p>Knowing the right time to press the shutter isn't the only skill needed to capture a great photo. With these comprehensive courses (all over 90% off), you can unlock the power of your DSLR and discover professional editing methods to take your pics to the next …

Kale with chorizo and eggs

Kale can take on strong flavours like chorizo, but you could easily swap kale for spinach if you prefer.<p>SERVES<p>2<p>INGREDIENTS<p>60g butter<br>• 110g chorizo sausage, thickly sliced<br>• 100g raw kale, washed and cut up<br>• 4 eggs<p>METHOD<p>Warm the butter in a heavy-based pan with a lid. Gently fry the chorizo in the butter …

Baked sausages with beans, eggs and feta

This is an easy dish – and looks terrific – but you have the challenge of adjusting the thickness of the sauce by cooking it a little longer (if you need it to be thicker) or adding more water (if you want it thinner). I can’t be specific about it as it depends on the size of the pan you use. …

Jerusalem artichoke and roast garlic soup

Take a little pot of cream with you, so you can add a final swirl once you’ve poured the soup into mugs.<p>SERVES<p>6-7<p>INGREDIENTS<p>1 bulb garlic<br>• 1 tbsp olive oil<br>• 55g butter<br>• 1 leek, coarse outer leaves removed, trimmed and cut into rings<br>• ½ onion, finely chopped<br>• 750g Jerusalem artichokes<br>• 800ml chicken or …

Crab ravioli with tomato and basil recipe

Stuffed crab pasta will make you extremely popular with family or friends<p>Make sure you get your dough really thin, otherwise your hard work will go to waste and you’ll end up with something tough and chewy instead of silky and sexy.<p><b>SERVES</b><br>4<p><b>INGREDIENTS</b><p><b>For the ravioli</b> <br>250g/9oz 00 flour, plus extra for …

Scotch broth

For me, no traditional Scottish meal is complete without a hearty Scotch broth. Usually it’s made with lamb, but I like to give it a twist by adding mutton to mine: it creates a truly juicy depth of flavour.<p>SERVES<p>6<p>INGREDIENTS<p>100g pearl barley<br>• 75g dried split peas<br>• 1 x 1kg piece of mutton shoulder, …

Lemony hasselback potatoes

SERVES<p>8<p>INGREDIENTS<p>8 medium roasting potatoes, washed and skins left on<br>• 1 lemon<br>• 8 cloves garlic, skins left on but squashed<br>• 4 sprigs fresh thyme, leaves picked<br>• Plenty of good olive oil<br>• Maldon sea salt and black pepper<p>METHOD<p>Preheat the oven to 220C/fan 200C/425F/Gas 7.<p>Place a potato on a chopping board …

Cool steamed aubergine with a garlicky dressing

Steaming brings out a gentle, unfamiliar side to a vegetable that is more commonly fried, baked or grilled, and, simple as they are, the seasonings taste sublime. Use Mediterranean aubergines or, if you can find them, the slender purple Chinese variety.<p>INGREDIENTS<p>500g aubergines<br>• 2 tbsp light soy …

Fresh ricotta with truffle honey, thyme and orange sourdough

You don’t have to make your own ricotta for this – though it’s very easy – but you do need fresh ricotta, not the UHT stuff you buy in tubs in the supermarket. Go to an Italian deli or a cheese shop.<p>Each element of this is very simple but it works brilliantly together. It’s served at Locanda Verde …

For the Creamiest, Most Flavorful Fish, Poach It In Milk

Forget oil. Poaching your fish in milk will up your flavor, texture, and creaminess.<p>You’ve most likely been poaching your fish in wine, butter, or oil. And these liquids work just fine. But milk? Senior food editor <b>Andy Baraghani</b> says that milk opens up a whole new world of flavor when poaching …

The Prawns Pasta Recipe That Will Make You Fall In Love

Tagliatelle With Prawns<p>Heavenly strands of tagliatelle pasta covered in fresh pistacchio pesto, mixed with prawns and finished with a lemony glazed zest. Get your mouth around this combination of nutty textures and seafood.<p><i>Watch video recipe:</i><p><i>Tagliatelle With Prawns, Pistacchio Pesto And Glazed Lemon</i><p>…

Seafood

Classic braise of flageolets, celery and wine

As Breton as a stripy sailor’s jumper, this is a dish to serve with roast meat and a rich and consoling potato gratin.<p>You can make it with dried beans, too. Buy a 500g pack and soak the beans in cold water overnight. Drain and then put in a pan with fresh water. Bring to the boil and cook for 1-2 …