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Articles by Alex Page
Fennel Seed and Prosecco Steamed Mussels
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Cider braised ham hocks
Ham hocks may be a cheaper cut of pork, but they are packed full of flavour. Alex Page shares an easy recipe that braises and simmers the ham in a warm cider, onion, mustard seeds, and clove and cooks to fall-off-the-bone perfection. 4H 35 Mins
Beef cheek peposo with gremolata
When you visit any website, it may store or retrieve information on your browser, mostly in the form of cookies. This information might be about you, your preferences or your device and is mostly used to make the site work as you expect it to. The information does not usually directly identify you, but it can give you a more personalized web experience. Because we respect your right to privacy, you can choose not to allow some types of cookies.
Chai roasted chicken legs with salsa verde
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How to use DateDiff function with custom dates in Dashboard
Asked today Viewed 7 times I'm building an indicator in dashboard. What I would like to show is the current velocity & the velocity required to finish by year end in 'mi'. I've got the current velocity working, sort of. In order to keep that working and get the the second velocity working I need DateDiff to work with manually entered dates. All the examples I see link it to date fields in the feature using $feature, but for this purpose those dates are irrelevant.
Pineapple Agua Fresca
If you love combining sweet and spicy, Chef Alex Page’s refreshing Pineapple Agua Fresca recipe is for you. The Tajin rim adds just a little zest to the sweet pineapple for a drink that’s sure to please. Pineapple Agua Fresca Ingredients 300g frozen pineapple, slightly thawed 4 cups cold water 2 limes 1/4 cup Tajin Directions Place pineapple, water and zest and juice of 1 lime in a blender. Blend until smooth and keep chilled. Juice remaining lime.
Arugula Salad with Roasted Carrots, Fennel and Creamy Green Goddess Dressing
Chef Alex Page’s Arugula Salad with Roasted Carrots, Fennel and Creamy Green Goddess Dressing dish is fresh, light, and full of flavor. The fresh herbs in the green goddess dressing really pop and bring this salad to life.
Longevity noodles
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Charred cabbage Caesar salad with pancetta and crispy bread crumbs
Ingredients 2 lemons 1 head of green cabbage 4 tablespoons olive oil 1 cup mayonnaise 1 tablespoon dijon mustard 1/4 cup capers 2 garlic cloves Zest and juice of 1 lemon 1 cup panko bread crumbs 1/2 cup cubed pancetta 1/2 cup parmigiano-reggiano Directions Preheat oven to 400º F and preheat cast iron pan over medium-high heat. Cut the two lemons in half horizontally. Place the lemon halves in the pan, and cut the side down. Cook until the lemon is slightly charred, remove and reserve.
Roasted beet salad with citrus segments, pumpkin seeds, and grapefruit gremolata
Ingredients 3 medium-sized red beets 3 medium-sized golden beets 2 large navel oranges 2 blood oranges 1 grapefruit, zested 1/3 cup olive oil 1 bunch flat-leaf parsley 1 garlic clove 1/2 cup roasted salted pumpkin seeds 1/2 cup crumbled feta Directions Preheat oven to 400ºF. Individually wrap beets in foil, place on a baking sheet, and roast for 45 to 60 minutes, depending on the size of the beets, or until tender. Once cooled, peel and cut the beets into wedges.
Chickpea salad
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Frangipane tart
Recipes / Dessert / Mary Berg Ingredients 2 rolls store bought puff pastry, thawed according to package directions 1/4 cup unsalted butter, room temperature 1/4 cup sugar 1 large egg 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract, optional 3/4 cup almond flour 2 tablespoons all-purpose flour 1/4 teaspoon salt 1/2 teaspoon cinnamon 2 tablespoons sugar, for fruit 1/4 teaspoon cinnamon, for fruit 2 apples or pears 2 tablespoons sliced almonds, optional Directions Arrange your oven rack...
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