MANY of us see recipes on our social media feeds that look incredible – but how often do you actually make them?
Maybe you just forget to save the recipe itself, or perhaps it’s hard to choose one when you’re seeing hundreds pop up each day.
Well, recipe developer Saskia Sidey has just released a book to solve that, as it brings together all the recipes the internet has gone crazy for, such as the watermelon sandwich and scrambled oats.
Plus, you’ll find recipes from your fave TV shows, like that omelette from The Bear complete with Boursin and crispy chives, and celeb faves, including ‘s go-to salad from her top LA restaurant.
You’ll Love This: Recipes That Broke The Internet by Saskia Sidey (HQ) is out now, and has already bagged Joe Wicks as a big fan.
It’s a sure-fire way to get some Likes and impress guests this summer.
Sausage Lasagne Soup
His “secret”;; lasagne soup – a one-pot recipe where you add pasta sheets directly into the ragu and eat with a spoon – earned @Dannylovespasta 21.5m views.
Serves: 4
Prep time: 10 mins
Cooking time: 1 hr
Ingredients:
*6 good-quality sausages, preferably Italian
*1tbsp extra virgin olive oil, plus extra to drizzle
*1 red onion, finely chopped
*1 leek, finely chopped
*2tbsp ’nduja paste, to taste
*4 cloves garlic, grated
*Few sprigs thyme, leaves only
*200ml red wine
*400g tin chopped tomatoes
*1L good-quality chicken stock
*30g parmesan, grated, plus the rind
*250g dried lasagne sheets
*Few sprigs basil, leaves roughly torn
*100ml double cream
*100g ricotta cheese
Method:
1. Squeeze the sausages out of their skins into a large, deep saucepan over a high heat. Add the olive oil and break up the sausages well with the back of a wooden spoon. Cook for 7-8 minutes until there are deeply brown areas on the sausage and some bits have stuck to the pan.
2. Add the red onion and leek and stir vigorously to combine, then add a big pinch of salt and begin to sweat. Cook until soft, for around 10 minutes.
3. Add the ’nduja, garlic and thyme and cook for a minute before adding the wine. Use your wooden spoon to scrape up all the bits from the bottom of the pan.
4. Allow the wine to almost completely bubble away, then add the tomatoes, stock and parmesan rind. Bring up to a simmer and cook for 10 minutes.
5. Break up the lasagne sheets into bite-sized pieces and add to the pan, cooking on a low simmer for around 30 minutes until the sauce has thickened and the lasagne pieces are al dente. You may need to add an additional 250-500ml water to get your desired consistency of soup once the pasta is al dente.
6. Discard the parmesan rind, season with salt and pepper and add the basil and cream. It may need a splash of vinegar or a dash of sugar, depending on the acidity of your tomatoes.
7. Serve with the grated parmesan and a dollop of ricotta.
La Scala Salad
The Kardashians’ favourite salad is from La Scala in Beverly Hills, LA. Social media star @Nourished.by.mads recreated it to nearly 6m fans.
Serves: 4
Prep time: 15 mins
Ingredients:
*50g manchego, finely grated, plus extra (optional) to serve
*11/2tbsp dijon mustard
*40ml red wine vinegar
*100ml extra virgin olive oil
*1 Romaine lettuce, shredded
*80g chorizo slices, shredded
*225g mozzarella bocconcini, torn if large
*570g jar queen chickpeas, drained and rinsed
*25g parsley, leaves picked
Method:
1. In the bottom of the salad bowl, combine the grated manchego, mustard, vinegar and olive oil, and then mix until smooth.
2. Add the lettuce, chorizo, mozzarella, chickpeas and parsley leaves to the bowl, with salt and pepper to taste. Toss well to combine.
3. Sprinkle with extra grated manchego, if you like, and tuck in.
Watermelon Sandwich
When @linder_surprise made a sandwich using fat wedges of watermelon as the bread, the internet went crazy for it!
Serves: 2
Takes: 10 mins
Ingredients:
*200g block feta
*1 watermelon
*2tbsp capers
*2tbsp pitted Kalamata olives
*1tbsp balsamic vinegar
*¼ cucumber, ribboned
*¼ red onion, cut into 4 rounds
*Large handful rocket
*Few sprigs mint, leaves only
*Few sprigs basil, leaves only
Method:
1. Cut the feta in half horizontally, so you are left with 2 thin, large rectangles, the same size as the block was originally.
2. Peel the watermelon using a sharp knife, then cut into 4 large rectangles 2cm thick, slightly bigger than the feta.
3. Roughly chop the capers and olives together and add to a small bowl with the vinegar. Mix thoroughly.
4. To assemble, spread half of the caper and olive mixture on one rectangle of watermelon. Follow it with a piece of feta, half the cucumber ribbons, 2 red onion slices and half the rocket and herbs. Finish with another piece of watermelon. Repeat with the remaining ingredients to make 2 sandwiches.
