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Cooking with Ella

@cookingella

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👩🏼‍🍳 Home cook - recipes and restaurants
📍London & Essex
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Pan con tomate 🍅

Super simple classic dish, traditionally on a crusty bread but I’ve done it on an olive ciabatta, lightly toasted in olive oil.

- grated tomato
- good quality Spanish olive oil
- sea salt by @cookingella

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5 days ago

Pancetta, Leek, Savoy Cabbage & Orzo (Serves 2)

Ingredients

•200g pancetta, diced
•2 leeks, sliced
•½ Savoy cabbage, finely sliced
•Garlic and herb butter (frozen M&S)
•150g orzo
•1 pint (approx. 570ml) chicken stock
•1 white wine stock pot
• A dash of water (to help loosen the stock pot)
• Grated Parmesan, to taste
• Freshly ground black pepper

Method

1. Heat a large frying pan or sauté pan over a medium heat. Add the pancetta and cook until golden and crisp. Remove and set aside.
2. Add the garlic and herb butter to the pan. Once melted, add the leeks and cook gently for 4–5 minutes until softened.
3. Add the sliced Savoy cabbage and cook for a few minutes until it starts to wilt.
4. Stir in the orzo and cook for about 1 minute so it lightly toasts in the buttery vegetables.
5. Add the chicken stock, white wine stock pot, and a dash of water. Bring to a gentle simmer, stirring regularly so the orzo doesn’t stick, until tender and creamy.
6. Once the orzo is cooked and the liquid has reduced to a silky sauce, stir through grated Parmesan until melted.
7. Return the pancetta to the pan and mix through.
8. Finish with plenty of black pepper and serve immediately. by @cookingella

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3 months ago

Some recent dinners. Summer dinners are well and truly back!

1. Roast lamb
2. Crispy chicken with a pesto caprese
3. Pesto spaghetti & meatballs
4. Leek, cabbage & pancetta orzo
5. Shredded chicken ramen
6. Tuna nicoise by @cookingella

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5 months ago

Chilli con carne 🌶️

Recipe:
1. Start by adding a good glug of olive oil to a pan and turn the heat up high.
2. Add the minced beef and cook until all the liquid has evaporated and the beef is crispy and dark brown.
3. Add the tomato purée and spices (see the picture for the full spice list oe).
4. Cook this out for a couple of minutes until the tomato purée turns a deep rusty colour.
5. Remove the beef from the pan and set aside.
6. Add a little more olive oil to the pan, then add the onions, pepper, and two green chillies.
7. Stir well and cook for about 8-10 minutes, until sottened.
8. Add the beef back into the pan.
9. Add:
• 1 tin of chopped tomatoes
• A squeeze of tomato purée
• 1 beef stock pot
10. Stir everything together, then add a little water using the empty chopped tomato tin.
11. Season with salt and pepper.
12. Put the lid on and let it simmer gently for 20-30 minutes.
Toppings & Serving
• Cheddar cheese
• Crème fraîche
• Guacamole
Serve with rice and enjoy by @cookingella

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8 months ago

Satisfying my pregnancy cravings part 2!

Lunch time called for a fishfinger sandwich with tartare sauce- the thing is with pregnancy craving is that they are instant and you need it right there right now, which isn’t always possible when you don’t have the correct ingredients.

Thankfully, I found 2 Tesco finest fishfingers in the freezer & I managed to whip up something that tasted a like tartare sauce! As you can tell by my face, I thoroughly enjoyed it and it hit the spot 😮‍💨

Do not judge the butter amount pls- I’m growing a human 🥲

#lunchideas #pregnancy #pregnancycravings #fishfingers #sandwich #lunchtime #lunch #29weekspregnant #29+5 by @cookingella

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10 months ago

Chicken meatballs with Greek salad & homemade tzatziki

Slaps every time.

𝕀𝕟𝕘𝕣𝕖𝕕𝕚𝕖𝕟𝕥𝕤
Serves 2
For the meatballs:
• 500g chicken mince (lamb or Turkey would also work well)
• fresh mint - finely sliced
• 1 garlic clove - minced
• 1 tsp dried oregano
• pinch of salt/ pepper
• lemon zest

For the salad
Sumac onions:
• 1/2 red onion, finely sliced
• 1 tsp sumac
• apple vinegar
• sea salt
Remaining salad ingredients:
•tomato
• Cucumber
• olives
• feta
• extra virgin olive oil
• pinch of salt/ pepper

𝕄𝕖𝕥𝕙𝕠𝕕
1. Firstly, marinate your thinly sliced onions in the apple vinegar, sumac and sea salt and leave in the fridge to pickle
2. Next add all the meatball ingredients into a mixing bowl and then roll into balls (I made about 12)
3. Add some olive oil into a pan and brown off the meatballs before popping in the oven for around 10-15 mins
4. Assemble your Greek salad by combining the remaining salad ingredients with the sumac onions
5. Serve up the meatballs and Greek salad with some rice & homemade tzatziki by @cookingella

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10 months ago

Can you actually beat a Sunday roast?

Crispy potatoes, juicy lemon & garlic chicken, stuffing, pigs in blankets, cauliflower cheese and steamed veg. Stunning.

Cauliflower cheese cooked in my gorgeous new pans from @procookuk - ovenproof, so they’re perfect for prep and cooking- saved me doing more washing up. Then I used the big pan for all my potatoes and then to steam my veg. Made cooking my roast super easy and seamless 👏🏽👏🏽👏🏽 AD

#sunday #sundayroast #roastdinner #roast #sundayreset by @cookingella

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10 months ago

Sage, Crispy Bacon & Butternut Squash Risotto

Serves: 4
Ingredients
• 1 small handful fresh sage leaves, thinly sliced
2 tbsp butter
1 red onion, finely diced
• 150-200 ml white wine
• 300 g risotto rice (such as arborio)
• 1-1.2 L hot vegetable or chicken stock
• 1 medium butternut squash, peeled and cut into small cubes
• Olive oil
• Salt (for roasting squash only)
• 80-100 g grated Parmesan cheese
• 6-8 slices streaky bacon
• Black pepper
Instructions
1. Roast the Butternut Squash
Preheat the oven to 200°C. Toss the squash cubes in olive oil and a pinch of salt, then spread onto a baking tray. Roast for about 30 minutes, or until golden and tender.
2. Crisp the Bacon
Lay the bacon on a lined baking tray and bake at a high heat (around 220°C) until crispy, then crumble or chop into pieces. Set aside.
3. Start the Risotto Base
In a large pan, melt the butter and gently fry the thinly sliced sage until just crisp and fragrant.
4. Soften the Onions
Add the diced red onion to the sage butter and cook until softened.
5. Deglaze With Wine
Pour in the white wine and let it reduce until most of the liquid has evaporated.
6. Cook the Risotto
Add the risotto rice and stir to coat.
Begin adding the hot stock, one ladleful at a time, stirring gently and allowing each addition to be absorbed before adding the next. Continue until the rice is al dente and creamy.
7. Finish the Risotto
Stir in a generous handful of Parmesan, followed by the roasted butternut squash (mashed with a fork) and the crispy bacon.
8. Season
Add freshly cracked black pepper to taste.
(No extra salt is usually needed-the bacon and stock provide plenty of seasoning.)

#festiverecipes #festivefood #festiveseason #risotto by @cookingella

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10 months ago

Feta & nduja egg bagel

Satisfying all of my pregnancy cravings!

I saw this gorgeous recipe on the lovely @emthenutritionist WIEIAD post, & l literally jumped to make it

Ingredients
2x eggs
Feta
Handful spinach
Tosp nduja
Olive oil
Black pepper

Method
Add all the ingredients into a baking dish and bake in the oven for around 10-12 minutes.

Toast a bagel and add butter (optional)

Once baked and the eggs are cooked, mix the ingredients to form a gorgeous jammy mixture
Top on the bagel & enjoy! by @cookingella

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a year ago

When I tell you you need to visit this restaurant… you NEED to visit this restaurant.

The most stunning candle lit dinner at @fortydeanstreet - quite possibly my favourite Italian in London. Not only was the food absolutely gorgeous, but the service & staff could not be more accommodating.

#Londonfood #londonrestaurants #dinnerinlondon #londoneats #foodinspo #dinnerideas #dinnerinsoho #soholondon #sohorestaurants #bestlondonrestaurants
Invite. taken in Forty Dean Street by @cookingella

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a year ago

Wren in Rome 🇮🇹

Serving up all the goods 🍕🍝
Using our new @ooni.uk oven, the dough from the insane @pizzaflorence 👏🏽 & of course, @muttipomodorouk pizza base always - plus the apron from our mutti cooking class 😉

(Ignore the house decor - renovation is pending 😝) by @cookingella

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a year ago

Mum & Dad 👶🏼
Baby Wren coming soon 🤍 by @cookingella

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a year ago