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sea salt & freshly ground black pepper 45 g butter 3 tablespoons plain flour 10 garlic cloves , peeled and finely sliced 6 fresh bay leaves 1 liter 1% low-fat milk 600 g dried macaroni 8 tomatoes 150 g freshly grated cheddar cheese 100 g freshly grated parmesan cheese 1 few sprigs fresh thyme , leaves picked 1 Get a large pan of salted water on to boil. Melt the butter in a large ovenproof saucepan over a low heat, then add the flour and turn the heat up to medium, stirring all the time, until you get a paste - this is your roux. Add all the sliced garlic - don't worry about the amount, because each slice will caramelize like toffee in the roux. Keep cooking and stirring until golden and the garlic is nice and sticky. Add the bay leaves and slowly whisk in the milk a little at a time to ensure you get a nice smooth sauce. Bring the mixture to the boil, then leave it on a low heat to simmer and tick away, stirring occasionally. Preheat your oven to 220ºC/425ºF/gas 7. 2 Add the pasta to the pan of boiling salted water and cook according to the packet instructions. Meanwhile, roughly chop the tomatoes on a board and season them well with salt and pepper. Drain the pasta and add it immediately to the sauce. Give it a good stir and take the pan off the heat. Stir in your grated cheeses, chopped tomatoes and thyme leaves. A little Worcestershire sauce added now is nice, and so is a little grating or two of nutmeg. Now work on the flavour - taste it and season it until it's hitting the right spot. You want it to be slightly too wet because it will thicken up again in the oven, so add a splash of water if needed. 3 If you've made your sauce in an ovenproof casserole-type pan, leave everything in there; if not, transfer it to a deep earthenware dish. Bake it for 30 minutes in the oven, until golden, bubbling, crispy and delicious. 4 While it's cooking, put your breadcrumbs and thyme into a pan with a few drizzles of olive oil over a medium heat. Stir and toss the crumbs around until crunchy and golden all over. Remove from the heat and tip into a nice bowl. Serve your macaroni cheese in the centre of the table, with your bowl of crispy breadcrumbs for sprinkling over, and a lovely green salad.

Source: food.com

River Café Kitchen River Café Restaurant From the kitchen of One Perfect Bite... The River Café in London was founded in 1987 by Ruth Rogers and her partner Rose Gray. The café was originally opened to feed employees of Rogers' husband, the architect Lord Richard Rogers, following the move of his company to a Thames Wharf complex where there were no restaurants in which to eat. Despite an age difference, the women had common political interests and moved in the same social circles, so, during the 1970's, they quite easily moved from nodding acquaintance to friendship. They also shared a love of food and their collaboration led to the creation of a Michelin star restaurant and six best selling cookbooks that can all be found here . In the process, their emphasis on fresh and seasonal ingredients changed the way London ate and brought the flavors of authentic Italian home cooking to a city that had been buried in steam table noodles and red sauce. While neither woman was a trained chef, they shared cooking responsibilities in the restaurant kitchen and they are credited with training young men and women who went on to become some of Britain's finest chefs. Both Jamie Oliver and Hugh Fearnley-Whittingstall apprenticed in their kitchen, as did April Bloomfield who is now co-owner of the Spotted Pig in New York City. Despite their native talent, much of the early success accorded to the River Café can be attributed to their stellar social connections and the left-wing glitterati that graced their tables when the restaurant first opened. The women, who both loved Italian food, set high standards for their kitchen and liked to think of their restaurant as another region of Italy. Rogers, who believes that discipline gives you freedom, learned to cook as a student, using Julia Child's Mastering the Art of French Cooking as her text. That influence, with its insistence on precision and detail, can be seen in the River Café cookbooks. Like her partner, Rose Gray was self-taught as a chef. She was the maternal presence and influence at the restaurant and her children still work there. Prior to Rose's death in 2010, both women traveled often and extensively throughout Italy, searching for ideas, techniques and recipes that could be used in the restaurant kitchen. Some say the restaurant is in decline. I can't speak to that, but I can tell you it has held on to its Michelin star and has, by any measure, had a great run. Rogers and Gray are in position 26 on the Gourmet Live list of 50 Women Game-Changers in food. The sheer number of recipes that have been developed by these women made it really difficult to select one that represents their body of work. Their most famous recipe is a flourless cake called the Chocolate Nemesis. The cake is not difficult to make but it is fickle and has developed a reputation for see-saw results that can be less than stellar in appearance. I decided to take a pass. Cowardly, I'll admit, but coming off the holiday I'm not up to high drama this week. My final choice was one of their simpler recipes, a classic pasta that's dressed with little other than lemon, olive oil and cheese. I've not had good luck with other versions of this recipe. I've found the lemon flavor to be quite harsh and not at all to my liking. I'm glad I stepped once more into the fray. Their version of the recipe, which comes from Genoa, Italy, is quite pleasant. The only trick is to use smaller lemons and no more than 1/2 cup juice. The lemon zest can carry the flavor burden in the pasta. The spaghetti makes a wonderful light supper, but it is also a natural to serve with chicken Parmesan or Sicilian sausage. Here's the recipe. Spaghetti al Limone ...from the kitchen of One Perfect Bite courtesy of Ruth Rogers and Rose Gray Ingredients: 9-oz. spaghetti juice of 3 to 4 lemons, the freshest possible optional: the zest (the grated, colored part of the peel) of some of those lemons 2/3 cup, olive oil 1-1/2 cups, Parmesan cheese - freshly grated (Parmigiano-Reggiano if possible) sea salt and freshly ground black pepper 2 handfuls fresh basil leaves - chopped Directions: 1) In a generous amount of boiling salted water, cook the spaghetti just until al dente, then drain it thoroughly and return it to the hot (empty) pan. 2) Meanwhile, beat the lemon juice with the olive oil, then stir in the Parmesan until the mixture is thick and creamy. The Parmesan will melt into the mixture. Season, and add more lemon juice to taste. 3) Add the sauce to the hot, drained spaghetti and toss gently or shake the pan so that each strand is coated with the cheese. Finally, stir in the chopped basil and, ideally, some grated lemon zest. Yield: 6 servings Cooks Note: I used 16-oz. of spaghetti rather than the 9-oz. called for in the recipe. I used 1/2 cup fresh lemon juice and 2 teaspoons grated lemon zest in the sauce which was seasoned with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. I measured 2 loosely packed cups of basil prior to cutting. Additional cheese and red pepper flakes were passed at the table. The following bloggers are also featuring the recipes of Ruth Rogers and Rose Gray today. I hope you'll visit all of them. They are great cooks who have wonderful blogs. Val - More Than Burnt Toast , Joanne - Eats Well With Others , Taryn - Have Kitchen Will Feed Susan - The Spice Garden , Claudia - A Seasonal Cook in Turkey , Heather - girlichef Miranda - Mangoes and Chutney , Jeanette - Healthy Living , April - Abby Sweets Katie - Making Michael Pollan Proud , Mary - One Perfect Bite , Kathleen - Bake Away with Me Viola - The Life is Good Kitchen , Sue - The View from Great Island , Barbara - Movable Feasts Kathleen - Gonna Want Seconds , Amy - Beloved Green , Linda - Ciao Chow Linda Linda A - There and Back Again , Martha - Lines from Linderhof , Nancy - Picadillo Mireya - My Healthy Eating Habits , Veronica - My Catholic Kitchen Annie - Most Lovely Things, Claudia - Journey of an Italian Cook Next week we will highlight the career and recipes of Anne Willan. It will be really interesting to see what everyone comes up with. If you'd like to join us please email me for additional information no later than Monday, December 5th.

Source: oneperfectbite.blogspot.com

Summer. Time for grilling. This easy as 1, 2, 3 recipe has been a summer family staple since I was a blushing bride, learning to grill fish. We won't talk about how many years ago that was, Dear Reader. I mean, the blushing bridal part. Let's just say my oldest son is 26 and leave it at that. So, you may ask- if you're a blushing bride yourself- how do you grill a slab of fresh fish and veggies all at once and have it turn out so tender and flaky and savory that your newly minted partner for life will turn to you and whisper, I knew I married the right girl? Or boy (I make no assumptions around here, goddess forbid). Well, here's a little secret I learned way back when. Back before cooking blogs and Food TV and Jamie Oliver . I learned it from a woman who liked my paintings. This is the only way to make fish, she told me. Trust me . I trust you, I answered. Now tell me your secret. Foil, she said. And onions, garlic and tomatoes. It's a Mediterranean style fish- not the typical butter and Ritz cracker crumbs you get around here (we were living on Cape Cod at the time). This is the real thing, she continued. Real food. Big flavor. You'll love it! And she was right. Here's my easy version of Mediterranean fish- grilled (or baked) with spinach, tomatoes, onions and garlic. I also added balsamic vinegar and fresh chopped herbs. Easy Mediterranean Fish Recipe in Foil Packets- Serve with Rice The fish I used this time was halibut. But any hefty white fish will do- cod, haddock, tilapia, or orange roughy would all be brilliant. Ingredients: 4 serving size fish fillets, rinsed and patted dry (about 1 1/2 pounds) A squeeze of fresh lemon juice Sea salt and fresh pepper 8 cloves of garlic, roughly chopped 2 red or sweet yellow onions, cut into pieces 4 cups baby spinach leaves- or chopped spinach 8 plum or Italian tomatoes, roughly chopped 4 tablespoons balsamic vinegar 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh parsley or cilantro A sprinkle of red pepper flakes, to taste Extra virgin olive oil, as needed Instructions: Fire up the grill to medium high heat. If you are cooking indoors, preheat the oven to 375ºF. Tear off a large sheet of aluminum foil and place it on a large platter or tray. Lay the fish fillets in the center, in a single layer. Squeeze a little lemon juice over the fillets. Season with sea salt and fresh pepper. In a large mixing bowl, combine the garlic, onion, baby spinach and tomatoes. Add the balsamic vinegar, fresh chopped herbs, red pepper flakes and toss to mix. Drizzle with enough extra virgin olive oil to moisten it all. Season with a little sea salt and pepper. Toss to coat. Tear off a second sheet of foil the same size as the bottom sheet. Turn up all the edges of the bottom sheet a bit to catch any liquid that runs to the edge. Spoon the spinach-tomato mixture on top of the fish. Drizzle on any remaining olive oil left in the bowl. Lay the second piece of foil on top of the fish and veggies and crimp the foil closed all around the edges to make a large packet. Carry the packet with the platter or tray to the grill and carefully transfer the packet to the preheated grill. Cover the grill and cook until the fish is done- about 20 minutes or so- depending on the thickness of the fillet, and how hot your fire is. The fish should flake easily with a fork, and appear opaque. Serve with hot cooked rice. I served mine with my tasty Spanish Brown Rice Bake recipe . Recipe Source: glutenfreegoddess.blogspot.com All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. Karina's Note for Gluten-Free Folks: This is a safe way for those with celiac disease or food allergies to eat at pot luck barbecues and picnics. Bring your own packets! Make single individual packets for each person to make it easy to share the grill with no danger of cross contamination. More (Fabulous!) Summer Grill Recipes From Food Bloggers: Kalyn's Kitchen: Grilled Salmon with Asian Dipping Sauce Cooking with Amy's Shrimp and Mango Kebabs Food Blogga's Grilled Watermelon Gluten-Free Bay's Grilled Chipotle Lime Chicken

Source: glutenfreegoddess.blogspot.com

12 slices pancetta 50 g pine nuts balsamic vinegar extra virgin olive oil (good quality) 6 avocados (ripe) 4 cups baby spinach leaves (washed) salt and pepper 1 Heat a frying pan and fry the pancetta until crispy. 2 Remove from the pan and set aside. 3 In the same pan, lightly toast the pine nuts. (This happens quickly, don't abandon them.). 4 Make your dressing by combining 1 tbsp olive oil and season with salt and freshly ground black pepper. 5 Taste to make sure your dressing is balanced; add a little more oil or vinegar if needed. 6 On serving plates, lay out the avocado. 7 Sprinkle over the spinach leaves, pancetta and pine nuts. 8 Season well with salt and freshly ground black pepper.

Source: food.com

100 g dark chocolate , broken 125 g butter 4 large eggs 300 g caster sugar 100 g self raising flour 1 pinch salt 125 g shelled walnuts 1 Preheat the oven to 190°C/375°F. 2 Grease a 20x20 baking tin fit butter and cut a piece of baking parchment to fit the bottom. 3 Melt chocolate and butter in a double boiler or bowl over a pan. 4 While melting mix eggs, sugar, flour and salt in a bowl. Add the butter/chocolate mix and the walnuts. 5 Fold together, be careful not to overmix. 6 Pour into the cake tin and cook for 15 - 18 minutes They should have a crust on but still be a bit wobbly. 7 Cool and cut into squares, dust with some icing sugar.

Source: food.com

Sesame crusted roasted rack of lamb with truffled saffron risotto and enoki mushrooms Ingredients: For the lamb: - Rack of lamb - White onions - Garlic - Ses...

250 g fresh fava beans 3 sprigs fresh coriander 6 mint leaves 1 pinch coarse salt 1 pinch fresh ground black pepper 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cumin 1/2 small chili pepper , sliced (red) 2 teaspoons lemon zest (from 1 lemon) 1 teaspoon flour 8 mint leaves , chopped fine 1 cup yogurt 1/2 lemon, juice of coarse salt fresh ground black pepper 1 Combine beans, herbs, salt, pepper, cayenne, cumin, chili and lemon zest in food processor. Pulse until moderately smooth. Stir in flour (do not run processor!). 2 Heat 3" of vegetable oil in a pot to 375°F Using 2 tablespoons, make oval dumplings (quenelles) from the mixture, and drop into hot oil. Deep fry until dark golden brown. Drain briefly on kitchen paper and sprinkle lightly with salt. 3 Stir together mint, yogurt, lemon juice, salt and pepper. 4 Serve felafel with yogurt sauce and a lightly-dressed salad.

Source: food.com

2 tablespoons olive oil 1/4 lb pancetta 2 lbs heirloom tomatoes, cored 5 fresh bay leaves or 2 dried bay leaves 2 tablespoons fresh oregano 1 tablespoon fresh rosemary 1 lb sausage 1 tablespoon olive oil 5 -6 garlic cloves 1 Preheat a roasting pan in a 350F (180C) oven. Add olive oil and pancetta; return to oven until pancetta is crispy. Push to one side and add herbs. 2 Put tomatoes into roasting pan, core hole down. Return to oven until tomato skins blister, about 5 minutes. Pinch off tomato skins. Toss carefully to keep tomatoes from falling apart. 3 Drizzle sausage with olive oil and rub in well. Place sausages into pan, pushing down amongst the tomatoes. Toss in garlic cloves. Sprinkle with salt and pepper. Return pan to oven for 1 hour, turning sausages once or twice. 4 Serve with crusty Italian bread, polenta or rice. Drizzle with a little high-quality balsamic vinegar.

Source: food.com

1/2 lb mixed heirloom tomato, various colors 1 teaspoon kosher salt 1 teaspoon dried oregano 1 tablespoon extra virgin olive oil 1 teaspoon red wine vinegar 1/2 small fresh red chili pepper , deseeded and chopped finely (optional) 1/2 garlic clove , grated 1 tablespoon fresh coriander 1/2 lemon, juice of 1 Cut tomatoes roughly into bite sized pieces. Toss into a colander. Sprinkle liberally with kosher salt. Toss well and allow to drain 15 minutes. 2 Transfer to a serving bowl. Add oregano, olive oil, vinegar, chili and garlic; toss well. Marinate 15 minutes. 3 Roughly chop the tomatoes with the coriander. Stir in lemon juice. Serve with fish or chicken.

Source: food.com

4 pork chops, about 1 1/2-inch thick salt black pepper 8 large fresh sage leaves 1 tablespoon olive oil 1/2 lemon, juice of 1 Score the fat at the edge of the chops at 1/2" intervals. Sprinkle both sides of each chop with salt and pepper. Stick a large sage leaf to the meat over the "eye" of the chop; press in firmly. 2 Pour olive oil into a hot non-stick skillet. Add chops, sage side down. Apply the remaining sage leaves to the now upper side of the chops. 3 Place skillet in a preheated 425F (220C) oven for 12-15 minutes, until golden brown, turning once half way through. Remove to a plate. 4 Pour fat out of pan. Deglaze with lemon juice and drizzle over chops.

Source: food.com

1 (2 kg) chicken , jointed or 1 (2 kg) use the equivalent amount chicken pieces sea salt & freshly ground black pepper 8 bay leaves 2 sprigs fresh rosemary 3 garlic cloves , peeled (1 crushed, 2 sliced) 375 ml chianti wine flour , for dusting extra virgin olive oil 6 anchovy fillets 3 tablespoons black olives , stoned 2 (400 g) cans of good-quality plum tomatoes 1 Season the chicken pieces with salt and freshly ground black pepper and put them into a bowl. Add the bay leaves and rosemary sprigs and the crushed clove of garlic and cover with the wine. Leave to marinate for at least an hour, but preferably overnight in the fridge. 2 Preheat your oven to 180ºC/350ºF/gas 4. Drain the chicken, reserving the marinade, and pat dry with kitchen paper. Dust the chicken pieces with flour and shake off any excess. Heat an ovenproof pan, add a splash of olive oil, fry the chicken pieces until browned lightly all over and put to one side. 3 Place the pan back on the heat and add the sliced garlic. Fry gently until golden brown, then add the anchovies, olives, tomatoes (broken up with a wooden spoon) and the chicken pieces with their reserved marinade. Bring to the boil, cover with a lid or a double thickness layer of foil and bake in the preheated oven for 1½ hours. 4 Skim off any oil that’s collected on top of the sauce, then stir, taste and add a little salt and pepper if necessary. Remove the bay leaves and rosemary sprigs.

Source: food.com

2 lbs stewing beef , diced 1 onion , chopped 4 garlic cloves , minced 3 stalks celery , chopped 4 ounces button mushrooms , chopped 4 bay leaves 1 teaspoon thyme 1 tablespoon tomato paste 1 (15 ounce) can Guinness stout 3 1/2 cups beef broth 1 1/2 tablespoons flour 1 Pre-heat the oven to 350°F. 2 In a large dutch oven, heat some olive oil over medium heat. Toss the meat cubes with the 1 ½ tbsp of flour, and then in batches, brown them until seared. Remove to plate as you go. 3 Add more oil if you need to, then add the celery, onion, and garlic. Cook and stir until the vegetables are soft. Add the thyme and season with salt and pepper. Stir in the mushrooms, bay leaves, broth, tomato paste, and Guinness; bring to a boil, then cover and put into the oven. 4 Let the stew bubble away in the oven for two hours. Mean while, make the dumplings. 5 In a bowl, stir together flour, baking powder, a pinch of nutmeg, salt, and pepper. Cut in your bits of butter with a pastry cutter, and then stir in the cheese. Add milk, stirring until you get a wet dough. You may need more or less, use your judgment. 6 Spoon out portions of the dough about the size of a ping pong ball, roll them with your hands, and place on a cookie sheet. Put them in the fridge to chill while the stew cooks. 7 When the stew is finished, plop the dumplings in one at a time, pushing them under the juices, and then put a lid back on and allow them to cook for another 30 minutes.

Source: food.com

500 g plain flour 100 g lard 150 g butter salt 2 large eggs 1 Preheat the oven to 190° Celsius. 2 Rub together the flour and the fat. 3 Add the eggs and bring together carefully. 4 Chill in the refrigator for 1 hour. 5 Once your pastry has chilled roll it out to fit an 11-inch/28-centimeter tin with a removable bottom and bake it blind for 10 minutes. 6 Lower the oven temperatur to 180° Celsius. 7 Mix all the filling ingredients together then pour the filling into the pastry case. 8 Sprinkle over the goat's cheese, lay over the pancetta slices and then finish off with a drizzle of thyme oil. 9 Bake in the oven for 30 minutes.

Source: food.com

500 g strong white flour 3 large free range eggs 8 egg yolks 1 Place the flour on a clean surface. 2 Make a well in the centre and add the eggs and yolks. 3 Use a fork to break up the eggs, then start bringing in the flour. 4 Stir with the fork until you have a dough which is easily workable with your hands. 5 Knead well until it becomes smooth, silky and elastic and the surface is clean. 6 Wrap the dough in cling film and let it rest in the fridge for a while. 7 When you are ready to shape the pasta, break the dough into four pieces. 8 Take one ball at a time, flatten it with your hand and run it through the thickest setting on your pasta machine. 9 Fold in half and repeat this several times. 10 Start narrowing down the settings, dusting the dough with flour each time you run it through, stopping when the sheet is 1-2mm thick. 11 You can also use a rolling pin but it will take longer than if you have a pasta machine. 12 When you have a thin sheet, shape as desired. 13 To cook, drop the pasta into boiling water and cook just until al dente-- no more than five minutes and perhaps as little as two minutes, depending on the thickness of the pasta. 14 Store any extra in the fridge for up to half a day or you can dry it and store in airtight containers.

Source: food.com

As someone who loves anything related to food, I love reading about it, making and eating it (obviously), but I also find it amazing to talk about it with different people and learn what they like, what they don’t like and how their tastes change with time. I have those conversations with my husband all the time, and he tells me about the food he ate as a kid, things he loved and things he couldn’t stand, how it took him so long to appreciate all sorts of vegetables, and that his mother would be really glad to see him finally eating like an adult (she passed away in 2011). Every time Joao and I talk about those things I feel more inspired to cook, and when he asked me to make meatballs – one of his all time favorite dishes – I remembered Jamie Oliver’s meatballs alla Norma and thought that a bit of eggplant in the meatballs wouldn’t hurt. I love eggplant . :) The eggplant sauce tasted divine with the meatballs; Jamie served his over polenta, but since it was too hot here I went with spaghetti instead and some bread to mop up the sauce – a simple yet delicious meal that I get to replicate anytime I want with the meatballs I stashed in my freezer. Meatballs alla Norma slightly adapted from the always delicious Save with Jamie: Shop Smart, Cook Clever, Waste Less Meatballs – recipe here Sauce: 1 large eggplant olive oil 2 cloves garlic, minced 2 tablespoons sweet chili sauce 2 tablespoons balsamic vinegar 1 400g (14oz) can diced tomatoes salt and freshly ground black pepper handful fresh basil leaves Dice the eggplant into 1.5 cm cubes, then season well with salt and leave for 15 min in a colander. Preheat the oven to 200°C/400°F. Line a large baking sheet with a double layer of foil and brush it with olive oil. Place the meatballs onto the prepared sheet and bake until firm and cooked through (about 30 minutes) – bake as many as you want, the recipe yields about 25 meatballs. You can freeze uncooked meatballs for up to 2 months and bake them directly from frozen. While the meatballs are in the oven, make the sauce: take handfuls of the eggplant and squeeze out the excess salty liquid, then put into a saucepan on a medium heat with a lug of oil to cook for 10 min, or until golden, stirring occasionally. Add the garlic and cook until fragrant. Stir in the sweet chili sauce and balsamic, add the tomatoes and 3 tablespoons water. Season with salt and black pepper, then simmer for 10-15 min, or until thickened. Stir in the basil and remove from the heat. Add the meatballs to the sauce and serve immediately. Serves 4

Source: technicolorkitcheninenglish.blogspot.com

In spired by Jamie Oliver's Food Revolution. This recipe rocks. The trick to perfect gluten-free pasta is to keep the noodles a tad al dente - not chewy, per se, but a pleasing texture that will hold up to sauce, pan tossing, and fork twirling. In other words, Babycakes Dollface oh-so-lovely Reader... anything but mushy. Squishy isn't good either. Cooked to death (too soft) gluten-free noodles get too darn gummy for words. The secret? Test! Test! Test! Don't guess. Gluten-Free Turkey Meatballs Recipe with Lime, Mint and Ginger on a bed of Asian Style Noodles, Baby Spinach and Fresh Herbs Recipe posted 2010 by Karina Allrich. I whipped up an easy Asian stir-fry sauce without soy. But you could easily substitute my molasses and balsamic blend with gluten-free wheat-free tamari sauce. Ingredients: 2 pounds free range organic ground turkey 1 1/2 cups gluten-free bread crumbs 1 large spring onion or scallion (or 2 small), diced fine 1 medium large carrot, processed or diced very fine 2 cloves fresh garlic, minced 1 teaspoon grated fresh ginger 2 tablespoons fresh chopped parsley 2 tablespoons fresh chopped mint leaves 2 tablespoons fresh chopped cilantro leaves 1 organic free-range egg, beaten Juice from 1 fresh medium lime 1 tablespoon molasses or wheat-free tamari sauce 1 tablespoon raw agave nectar or real maple syrup Sea salt and ground pepper, to taste (use less salt if you use tamari sauce) Instructions: Preheat the oven to 350ºF. Line a baking sheet Exopat or Silpat . Or double up baking sheets and line the upper pan with parchment paper. In a large mixing bowl, break apart and blend the ground organic free-range turkey with the gluten-free bread crumbs, using a sturdy metal spoon. Add in the diced spring onion, processed carrot, minced garlic, grated ginger, and fresh herbs. Mix just until blended. Add in the egg, fresh lime juice, molasses (or wheat-free tamari), agave. Mix lightly. Season with salt and pepper as you go- but don't add too much salt- especially if you use tamari sauce, which is already salty. Form 28 meatballs using the palms of your hands to roll and round spoonfuls of the mixture. They should be roughly the size of a golf ball. Place the turkey meatballs on the lined baking sheet as you roll them. Wash your hands in hot soapy water- you know this, right? Bake the meatballs in the center of a pre-heated oven for about 20 to 30 minutes until no longer pink inside. Place the baking sheet on a cooling rack and brush them with a little olive oil. Serve immediately with Asian style noodles, recipe follows. Note:: For FODMAPs friendly, omit onions and agave as necessary. Recipe Source: glutenfreegoddess.blogspot.com Karina's Quick and Easy Asian Style Noodles As mentioned, I don't use soy, but a wheat-free tamari sauce would be delicious in this quick stir-fry sauce. Sub the molasses with the gluten-free tamari sauce. Or just add in some gluten-free tamari, to taste. Note: I don't add extra sauce on the meatballs when I serve them like this- but if you prefer your meatballs saucy, make extra stir-fry sauce. Ingredients: 1 package gluten-free noodles or spaghetti Vegetable oil, as needed 2-3 spring onions or scallions, sliced (white and light green sections) 2 cloves garlic, minced 1 fresh diced chile, or hot pepper flakes, to taste 1-2 teaspoons fresh grated ginger- or to taste 3-4 carrots sliced into matchsticks 3 tablespoons molasses or gluten-free Tamari 2 tablespoons balsamic vinegar Sea salt, to taste 1 12-oz. bag of baby spinach leaves 2 tablespoons each of fresh chopped parsley, mint and cilantro Instructions: Bring a pasta pot of water to a rapid boil. Add a dab of vegetable oil. Add the noodles and stir. Cook the quinoa noodles until they are al dente- firm to the bite- not mushy! 4 to 6 minutes. Don't overcook. I mean it. Meanwhile, heat a tablespoon of coconut oil in a large wok style pan or skillet over medium-high heat and add in the spring onions, garlic, chile, ginger, and carrots. Stir-fry until the carrots are tender-crisp. They should be done roughly in 4-5 minutes. Add in the molasses and balsamic vinegar (or if using tamari sauce, use that in place of molasses) and stir to coat. Taste test to see if the carrots need a little salt. Drain the al dente noodles and quickly add them into the wok/skillet mixture, tossing lightly to coat the strands. Add or adjust seasonings to taste. Add in the baby spinach and toss again- just to heat through to barely wilting- not even a minute. Add in half the chopped fresh herbs and toss a bit. Plate the noodles immediately. Add the turkey meatballs. Sprinkle with the remaining fresh herbs. The noodle recipe serves 4, with leftover meatballs. Notes: Freeze leftover meatballs for an easy weeknight supper. For FODMAPs friendly, omit onions and agave as necessary. Recipe Source: glutenfreegoddess.blogspot.com All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. More gluten-free meatball recipes from food bloggers: I Am Gluten-Free's secret ingredient Gluten-Free "Meatballs" Gluten-Free Day's lamb based Gluten-Free Meatballs

Source: glutenfreegoddess.blogspot.com

I guess that when it comes to cooking and baking we all have our favorites - I certainly do, and the list includes Nigella, Jamie Oliver, Donna Hay and, of course, Martha: her baking recipes are always a hit and these cookies are no exception, delicious and dead easy to make. I got two logs of dough from this recipe and thought of keeping one in the freezer for another day, but after trying one of the cookies I knew I should bake as many as possible. :) Lady Grey tea cookies from one of my favorite cookbooks 2 cups (280g) all-purpose flour 2 tablespoons finely ground Lady Grey tea leaves (from about 4 bags)* ¼ teaspoon table salt 1 cup (226g/2 sticks) unsalted butter, softened ½ cup (70g) confectioners' sugar, sifted finely grated zest of 1 large orange 1 teaspoon vanilla extract Whisk flour, tea, and salt in a small bowl; set aside. Put butter, sugar, orange zest and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and creamy, about 3 minutes. Reduce speed to low; gradually mix in flour mixture until just combined – at this point I tasted the dough and thought it wasn’t sweet enough, so I added 1 ½ tablespoons icing sugar. Divide the dough into two equal parts. Place each on a piece of parchment paper; shape dough into logs. Fold parchment over dough; using a ruler, roll and press into a 3.5 cm (1.4in) log – like Martha does here . Wrap in parchment. Chill in freezer until very firm. Preheat oven to 180°C/350°F; line two large baking sheets with baking paper. Unwrap one log at a time (keep the other in the freezer). Cut into 6mm (¼in) thick rounds; space 2.5cm (1in) apart onto prepared sheets. Bake, rotating sheets halfway through, until golden brown around the edges, about 15 minutes. Cool completely on the sheets over a wire rack. * I used this grinder to grind the tea leaves Makes about 50 cookies

Source: technicolorkitcheninenglish.blogspot.com

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