Benedita Tanabi

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Baked Moroccan eggs recipe

A trip to Agadir was where Tori Haschka first tried baked eggs on a spiced vegetable base.<p>After six months of an extended London winter, we were as bland as egg whites. Come Easter we ran to the orange sands of Morocco. The coast of Agadir has real surf; one dunk in the waters and we were reborn. …

Bite-sized treats taste all the sweeter

Sales of small cakes have overtaken big ones for the first time, according to researchers at Mintel – but is the cupcake bubble starting to burst?<p>Size, they say, matters. And when it comes to cakes, we sweet-toothed Brits have for years hankered after the biggest, richest, gooiest creations we …

Bon Appétit Magazine: Recipes, Cooking, Entertaining, Restaurants

The new baker: lemon marmalade bars

At once tangy and sweet, these soft lemony bites make the perfect mid-afternoon snack.<p><i>Makes 16 small slices</i><p><b>For the filling:</b> <br>2 lemons<br>200g (7oz) caster sugar<br>3 eggs<br>4 tsp cornflour<br>45g (1½oz) unsalted butter, melted and cooled<p><b>For the base:</b><br>140g (5oz) plain flour<br>50g (1¾oz) caster sugar<br>125g (4½oz) unsalted …

Beef and pea tagine recipe

The combination of beef and peas works perfectly in this tagine.<p>This is a really easy recipe as you’re just throwing things in. You can replace the beef with chicken thighs if you like.<p><i>Serves 4-6</i><p>Olive oil<p>600g/1lb 5oz stewing beef, cut into 5cm chunks<p>2 onions, sliced<p>3 garlic cloves, sliced<p>1 cinnamon …

Risi e bisi recipe

This soupy rice and peas dish originating in Venice amounts on the plate to so much more than its simple name suggests.<p>A wonderful way of showing off peas and celebrating spring. Make sure you retain the pods of your peas as they are incorporated into this recipe.<p><i>Serves 4</i><p>50g/2oz butter<p>Olive oil<p>2 …

More peas, please: recipes with fresh peas

Those little frozen bullets are handy, but the freshly picked pea is a springtime delight: brightness and sweetness on a plate.<p>Everyone likes peas. They are possibly the world’s most inoffensive vegetable – which is not a compliment. Let’s face it, they are dull, and I blame frozen peas for this. …

Summer food special: an A-Z of al fresco dining, part two

Part two of our guide to outdoor eating this summer.<p><b>Read part one of our A-Z here</b><p><b>M is for... Margherita alla Coppola</b><p>180g flour<p>100ml water<p>10g sourdough starter<p>80g tomato sauce<p>100g mozzarella<p>2 basil leaves<p>Mix the flour, water and sourdough starter together with a pinch of salt, set aside and allow to …

Kitchen experiments: stare disgusting in the face

Once, when I was a home-alone teenager, I did something disgusting to a mackerel. I should probably be ashamed. Given that I buried the evidence, I …

Eggs: the best recipe books

Some 15 years ago one our most prolific TV cooks decided she was going to teach everyone How to Cook. She sensibly started with eggs, but things …

Chocolate, stout and ginger cake recipe

A rich, stout-infused chocolate cake, with a spicy ginger kick.<p>This is my version of Nigella’s classic cake. The addition of ginger gives a deep spiciness that is irresistible.<p>SERVES<p>12-14<p>INGREDIENTS<p>250ml/8½fl oz stout (Guinness is fine)<br>• 250g/8¾oz butter, sliced<br>• 100g/3½oz 70 per cent good-quality …

Bon Appétit Magazine: Recipes, Cooking, Entertaining, Restaurants

Sea trout with egg and butter sauce recipe

Steamed sea trout with chopped egg and a lemony sauce makes a quick and easy summer lunch.<p>If you can't find sea trout you can use rainbow trout. And if you don't have a steamer you can pan-fry the fish, as below.<p><i>Serves four</i><p>2 large eggs<br>4-8 sea-trout fillets (depending on fillet size and people's …

Rhubarb pudding recipe

A creamy egg-based pudding with a layer of sweetened baked rhubarb<p>SERVES<p>six to eight<p>INGREDIENTS<p>• 500g (1lb 2oz) slim stalks of rhubarb<p>• 250g (9oz) caster sugar<p>• 3 large eggs, separated<p>• finely grated zest of 2 large lemons and juice of 1 large lemon<p>• 75g (2¾oz) self-raising flour<p>• 150ml (5fl oz) …

Rose Prince's Baking Club: cinnamon breakfast buns

Our weekly column gives you the confidence you need, to knead with confidence. Today: cinnamon breakfast buns.<p>If forced to name a favourite spice in my cupboard, I would have to say cinnamon. The earthy flavours of allspice come close, as does coriander seed, which has a unique ability to mellow …

Recipes

Bon Appétit Magazine: Recipes, Cooking, Entertaining, Restaurants

Speedy weeknight suppers: duck, fennel and green bean salad

Warm slices of rich, earthy duck breast with a sweet balsamic dressing, fragrant fennel and tender green beans.<p>Duck breasts are usually quite large and, being richer than chicken, will go a long way. This recipe will leave you with plenty for a third person or for a lunch of leftovers. If your …

Bon Appétit Magazine: Recipes, Cooking, Entertaining, Restaurants

Tomato, peach, sweet onion and basil salad recipe

A delicious summer salad of tomatoes, peaches and onion.<p><i>Serves 4</i><p>A salad to serve with anything grilled over coals; the mild sweet acidity of the peach, tomato and raw onion has the effect of making a multitude of fatty barbecue staples taste more of themselves than they do standing alone.<p>4 large or …

Artichoke salad recipe

A fresh and punchy artichoke salad.<p><i>Serves 4</i><p>9 baby violet artichokes<p>2 heads new season garlic<p>Fleur de sel<p>2-3 tbsp Lautrec garlic extra-virgin olive oil (or olive oil infused with a crushed clove of garlic)<p>A handful of young flat-leaf parsley<p>First prepare the artichokes and garlic. Peel away the …

Bon Appétit Magazine: Recipes, Cooking, Entertaining, Restaurants

Bon Appétit Magazine: Recipes, Cooking, Entertaining, Restaurants

Bon Appétit Magazine: Recipes, Cooking, Entertaining, Restaurants

Bon Appétit Magazine: Recipes, Cooking, Entertaining, Restaurants

Bon Appétit Magazine: Recipes, Cooking, Entertaining, Restaurants

London's best chocolate shops

London's best chocolate shops<p>Ed Marshall<p>Shopping, Chocolate and sweets<p>Artisan du Chocolat<p>Westbourne<p>The name says it all – superb chocolate taken …

Ice Cream

Will YO! Sushi's airborne lunch ever take off?

YO! Sushi's iTray service comes without a waiter - and sometimes without food, too<p>If this is the future, then it comes with very large dry cleaning bills. And cold burgers.<p>I am here at YO! Sushi to test the new prototype iTray, the latest gimmick to grace a London restaurant. It is part waiter, …

Rose Prince's Baking Club: parmesan shortbreads

Our weekly column shows you the way to beautiful bread and consummate cake. Today: parmesan shortbreads .<p>Recipes are lost sometimes, and need to be reclaimed. One such speciality is Parmesan shortbread, densely rich, golden discs which – though I never made them myself – played a large part in my …

Bon Appétit Magazine: Recipes, Cooking, Entertaining, Restaurants