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Mix potatoes, meat, egg, flour, semolina, salt, and pepper. Form balls, poach in salted water for 25 minutes. Serve immediately.
Mix semolina, potato, onion, parsley, horseradish, and seasoning. Add egg and flour for dough. Form dumplings, poach 7-10 minutes.
Sift flour, semolina, and salt. Mix with eggs and olive oil, knead to an elastic dough, rest for 2 hours, roll thin.
Shortbread biscuits made with semolina, topped with a swirled strawberry cream salsa and fresh whole strawberries.
Crispy wholemeal crackers made with sesame, flax, and pumpkin seeds. Perfect for cheese or dipping in hummus.
Succulent roasted lamb served over spicy semolina-crusted potatoes, fresh spinach, mint, and creamy goats' cheese salad.
An unusual seafood salad featuring crispy fried mussels, kumquats, and broccoli topped with a creamy anchovy dressing and croutons.
Homemade pasta with two distinct fillings, spinach and ricotta or meat, served in sage butter and tomato sauces.
Handmade pasta served with a robust tomato sauce featuring mussels, anchovies, capers, and aromatic herbs for an authentic Italian meal.
Handmade pasta filled with lobster, served with a rich fennel cream sauce and sautéed courgette garnish.
Elegant homemade spaghetti served with prawns in a fresh tomato sauce, topped with a flavorful langoustine shell foam.
Handmade pasta ravioli filled with scallop mousse, served with seared scallops, samphire, and a creamy tomato-herb white wine sauce.
A citrus-infused semolina cake soaked in honey syrup, topped with whole almonds and served with soft whipped cream.
A smart, make-ahead dessert featuring orange-zested semolina cake topped with almonds, served with rich caramel sauce and crème fraîche.
A moist vegetarian cake made with whole puréed oranges and semolina, best prepared a day before serving.
A traditional Italian stew of pasta and beans featuring spicy 'nduja sausage, fresh cavatelli, and aromatic vegetables.
Create a mound of flour, incorporate eggs, knead into a soft dough, rest, then roll and cut into shapes.
Classic handmade pasta stuffed with a creamy spinach, ricotta, and parmesan filling, served in a nutty sage butter sauce.
Easy vegetarian gold medal biscuits featuring a shortbread base, cheated butter fudge caramel, and a gold-brushed dark chocolate coating.
A quick Christmas traybake featuring homemade mincemeat on a shortcrust base, finished with a grated buttery streusel topping.
Create three classic biscuit flavors including chocolate chip, lemon, and almond from one simple batch of versatile buttery dough.
Knead seeded dough, roll into thin strips, prove until risen, and bake at 220°C until golden and crisp.
Tender wild boar stewed in a rich tomato and red wine sauce, served with homemade tagliatelle and sautéed mushrooms.
Homemade pasta served with pan-seared prawns, salmon, and squid in a creamy, mild curry and white wine reduction sauce.
Create homemade pizza dough by mixing flour, yeast, and oil, then knead, prove, and bake with your favorite toppings.
Paul Hollywood's easy English muffins are kneaded, proved twice, and griddled until golden for a soft, classic texture.
Homemade pizza dough topped with caramelised onions, creamy gorgonzola, salty prosciutto, and fresh figs, baked until golden and bubbling.
A moist almond and semolina cake flavored with marmalade and orange juice, topped with a smooth cream cheese frosting.
Thin, olive-studded breadsticks mixed with a dough hook, tripled in size, and baked until golden for a perfect party snack.
A stunning Scandinavian celebratory centerpiece featuring eighteen concentric almond rings stacked into a tower, decorated with festive zig-zag royal icing.
Handmade pasta filled with roasted pumpkin, wild mushrooms, and ricotta, served with toasty pumpkin seed and sage brown butter.
A comforting pudding featuring butter-coated baked apples nestled within a light, melting semolina soufflé and dusted with icing sugar.
A thick, buttery semolina pudding infused with saffron, raisins, and pistachios, then finished with a drizzle of sweet honey.
Red mullet seasoned with salt and pepper, dusted in semolina, fried until golden, and finished with a citrus caper sauce.
A classic Greek semolina custard pie wrapped in buttery filo pastry, topped with a thick, sweet orange and lemon syrup.
Halloumi cheese slices dipped in egg and semolina, fried until golden, then drizzled with warm honey and black sesame seeds.
Monkfish fillets coated in aromatic semolina, pan-fried and roasted, served with a buttery wild garlic, fennel, and aniseed sauce.
A warm Indian dessert made by toasting semolina in clarified butter with mashed banana, milk, and aromatic spices.
A decadent fruit tart featuring blackberries, dulce de leche, and an oatmeal crumble topping served with Drambuie-poached berries.
Crispy deep-fried herring fillets seasoned with mustard and cayenne, served with a vibrant, fresh garden herb dipping sauce.
A delicious rolled filled bread similar to a pizza, stuffed with tomato sauce, prosciutto, mozzarella, and fresh basil leaves.
A classic Sunday roast featuring seared rib of beef, crispy semolina-coated potatoes, homemade Yorkshire puddings, and fresh creamed horseradish sauce.
Handmade pasta parcels filled with a toasted pine nut, ricotta, and fresh herb mixture, served with fragrant garlic oil.