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Good day everyone... I hope all are well and cheerful no matter how the weather is today. Unlike myself, I am not feeling too good. So I'll go straight to the recipe to share. Made this roasted chicken last Friday for a friend's daughter who had been asking for it eversince she saw the photo of my previous Grilled Lemon-Rosemary Chicken in my fotopages dated 24th June, 2009. Kept telling her that I am not good at roasting or grilling chicken. That chicken turned out to be slightly dry. Gave her 1001 reasons but she still insisted. In order not to disappoint her, I tried again preparing this recipe, coached by the lady who loves roasting this chicken, using her adjusted recipe. Non other than Sifoo Ana . Thanks Ana and sorry for all the hassle you have to go through until the chicken is ready! Haha... what are friends for huh... And I did a slight adjustment to her adjusted recipe as well, to suit whatever's available in my refrigerator. Not forgetting, thank you to Syahmi for helping mama to buy the lemons from the nearby shop.... Ellie dearie...hope you're happy now, though the chicken is slightly bitter at the skin part (must find out, what caused that to happen) and good luck dear for your SPM. Being a bright student, I know you'll pass with flying colors. Once done with SPM, you can work at mummy's shop, earn some money and belanja aunty Kenny Rogers okay.... hahaha.... GRILLED LEMON-ROSEMARY CHICKEN Source : The Naked Chef (Jamie Oliver) Adjusted by : Jeni, Ana, MamaFaMi Ingredients : 1 kg chicken 1 lemon 5 cloves garlic 2 tablespoons extra virgin olive oil 2 tablespoons, fresh rosemary, minced 1 tablespoon black pepper ~ crushed 2 potatoes, cleaned and quartered 1 onion ~ quartered 1 carrot ~ cut to small pieces 1 tablespoon chillie paste 2 tablespoons oyster sauce 2 tablespoons sweet soya sauce Sea salt and sugar to taste Method : 1. Wash the chicken and set aside. 2. Boil whole lemon, potato and garlic for 8 minutes or so. Remove from water. 3.. Mince garlic, rosemary and sea salt. 4.. Mix the minced ingredients with olive oil, crushed black pepper, oyster sauce, sweet soya sauce and sugar. 5. Coat the chicken with the prepared mixture. Leave a bit of mixture to coat the onion, potato and carrots. 6. Prick the lemon with a fork or knive to release the juice. Place the lemon inside the chicken. 7. Cover the oven proof caserolle with foil and keep in the refrigerator for at least 1 hour. For best result, keep it for 4 hours. 8. Mix the onion, potato and carrot with the prepared mixture and cover with foil. Keep aside. 9. I used the microwave oven to roast the chicken. After 30 minutes, turn the chicken and roast for another 20 minutes. Then arrange the onion, carrots and potatoes. Continue roasting for another 10 minutes. 10. Ready to serve. Best eaten with salad and mashed potato.

Source: mamafami.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

On Tuesday night, I taught my boyfriend Paul to make lasagna while we watched American Idol (go Lee DeWyze! yes, I'm that kind of nerd). Paul's not a vegan. In fact, he has the appetite of an overweight toddler — ridiculous amounts of fish sticks, Hamburger Helper, frozen TV dinners, pretzels, and ice cream. In Jamie Oliver style, I'm trying to teach Paul to cook whole foods from scratch. I realize convincing him to go vegan is still a far cry from reality, but I'd least like to wean him off of eating processed crap. Learning to cook is the first step, right? We each made our own pan of lasagna. Paul's had hamburger, ricotta, white pasta lasagna (the only kind he'll eat), marinara, and mozzarella. Here he is layering some noodles (sorry for the meat in the picture!) and acting like a goof. I promise he isn't cross-eyed in real life... Here I am (or at least, here's my hands) layering my pan — rice pasta lasagna, marinara, basil-tofu ricotta from Vegan with a Vengeance , spinach, and Follow Your Heart vegan mozzarella: I'll spare y'all the pictures of Paul's finished meaty lasagna, but believe me when I say that it turned out surprisingly prettier than mine. I gave him the proper rectangle lasagna pan, while I settled for the oval pan: My FYH cheeze totally liquified in the oven, so it looks a little funky but trust me when I say that it was amazingly delicious! This was my first time using the rice lasagna (you don't pre-boil it at all!), and though it took ages to cook (a whole hour!), it was worth it. I love the chewier texture of rice pasta over whole wheat. I'll probably stick with rice lasagna from now on. Here's a sloppily-plated serving of my vegan lasagna: Note: I added a little Daiya Italian Shreds to the top for this picture since the FYH melted off the top.

Source: vegancrunk.blogspot.com

Light and tempting turkey meatballs with fresh herbs, ginger and lime. Okay, I confess. I admit it. When it comes to this recipe? I was totally inspired by Jamie Oliver and his Jamie's Food Revolution . I loved the flash mob stir-fry dance at Marshall University in episode four ( view here at WabiSabi, one of the participants ). The energy, spirit and creativity of the students, the killer combo of cooking and dance, with a generous dash of self expression and celebration got this creaky gluten-free goddess off the couch and movin', Baby. Not to mention, craving a pan-tossed noodle stir-fry. No doubt about it, I've been more attuned to Asian inspired flavors since moving to Santa Monica. Understandable. It's hard not to respond to the fresh, Pacific-infused tastes and heady scents of Asian fusion out here. So when we decided to play around with meatball recipes this weekend, yours truly started conjuring fusion-style tweaks for the humble Mediterranean meatball recipe I know and love. First- I wanted to use organic free-range turkey (come Spring, I favor lighter meatballs and meatloaf , don't you?). And I knew I wanted to use fresh chopped herbs- mint, cilantro and parsley. Perfect with a splash of lime. Some spring onion. A little ginger and chile. Boom. This Asian fusion meatball was born. A quick note on my noodle choice- I've discovered Ancient Harvest Gluten-Free Quinoa Pasta - - and I love the texture and flavor. This is the least starchy gluten-free noodle I've found. And the best part is (perhaps due to the higher protein content of quinoa flour?) it stands up to pan tossing for brilliant stir-fries. Shake up your recipe routine with Asian style noodles and ginger-lime turkey meatballs. Gluten-Free Turkey Meatballs Recipe with Lime, Mint and Ginger on a bed of Asian Style Noodles, Baby Spinach and Fresh Herbs 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 . These turkey meatballs are also egg-free. Ingredients: 2 pounds free range organic ground turkey- we use Heidi's Hens® Certified Organic 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 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 with a reusable 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 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. Recipe Source: glutenfreegoddess.blogspot.com Gluten-free meatballs with Asian style noodles. Quick and Easy Asian Style Noodle Recipe 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. Note: Freeze leftover meatballs for an easy weeknight supper. 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 Greek Meatballs with feta at Kalyn's Kitchen Gluten-Free Spaghetti and Marvelous Meatballs at Healthy Eats Sensitive Pantry's Tiny Turkey Meatballs

Source: glutenfreegoddess.blogspot.com

2 teaspoons sea salt 1 teaspoon black peppercorns 1 teaspoon fresh rosemary 1/2 teaspoon fresh thyme 3 fresh sage leaves 1 garlic , peeled 1 lemon, rind of , grated 1 In a small chopper combine the ingredients and chop.

Source: food.com

salt black pepper 1 tablespoon fresh herb , roughly shredded 1/2 lb baby carrots or 1/2 lb baby beets, peeled 1 tablespoon vinegar or 1 tablespoon orange juice or 1 tablespoon lemon juice 1 tablespoon extra virgin olive oil 1 -2 garlic clove , chopped roughly 1 Toss everything together until well-coated. Roast in a preheated 425F (220C) oven for 25-30 minutes or until tender. 2 You can use almost any combination of herbs and carrots or beets; use your imagination. Mix and match - try orange carrots with sage and white wine vinegar, purple carrots with thyme and orange juice, golden beets with marjoram and red wine vinegar, and purple beets with rosemary and balsamic vinegar, all in the same roasting pan.

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 lb fusilli 1 teaspoon fresh oregano 1 teaspoon fresh basil , shredded by hand 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. Using your hands, squish up the tomatoes. 3 Meanwhile, prepare fusilli by adding to boiling salted water for 6-8 minutes or until cooked al dente. Drain well and add fusilli to tomatoes. Add fresh oregano and basil and serve.

Source: food.com

7 ounces green beans , trimmed 20 small cherry tomatoes 1/2 cup black olives , pits removed 4 tablespoons extra virgin olive oil kosher salt fresh ground black pepper 4 (8 ounce) salmon fillets , with or without skin, but with pin bones removed 2 lemons , quartered 1 cup fresh basil , loosely packed 12 anchovy fillets 1 Preheat oven to 350°F Place roasting pan in oven to heat. 2 Blanch the green beans in salted, boiling water until tender. Drain and place in a mixing bowl with the cherry tomatoes and olives. Add 2 tbsp olive oil and a pinch each of salt and pepper. 3 Rinse salmon fillets and pat dry with paper towels. Squeeze 1/2 lemon over fillets, dressing both sides; reserve the remaining lemons for garnish. Sprinkle both sides of fillets with salt and pepper, and drizzle both sides with remaining olive oil. 4 Toss basil into vegetables. Place salmon fillets at one end of hot roasting tray; place vegetables at the other end. Lay anchovy fillets over vegetables. Return pan to oven and roast for 10 minute Serve with reserved lemon quarters.

Source: food.com

1 liter chicken stock (or vegetable as appropriate) 1 tablespoon olive oil 3 shallots , finely chopped (or 2 medium onions) 1 head celery , finely chopped (discard any tough outer sticks) sea salt and black pepper 2 garlic cloves , finely chopped 400 g risotto rice 100 ml dry white vermouth or 100 ml dry white wine 70 g butter 100 g freshly grated parmesan cheese 1 Stage 1. 2 Heat the stock. 3 Then in a separate pan heat the olive oil add the shallot or onion celery and a pinch of salt and sweat the vegetables for about 3 minutes. 4 Add the garlic and after another 2 minutes when the vegetables have softened add the rice. 5 Turn up the heat now. 6 At this crucial point you can`t leave the pan and anyway this is the best bit. 7 While slowly stirring continuously you are beginning to fry the rice. 8 You don`t want any colour at any point (so remember you`re in control and if the temperature seems too high turn it down a bit). 9 You must keep the rice moving. 10 After 2 or 3 minutes it will begin to look translucent as it absorbs all the flavours of your base (it may crackle at this point that`s fine). 11 Add the vermouth or wine keeping on stirring as it hits the pan it will smelt fantastic! 12 It will sizzle around the rice evapourating any harsh alcohol flavours and leaving the rice with a tasty essence. 13 I must admit I`m a sucker for dry vermouth. When it cooks into the rice it seems to give it a really full but subtle flavour and leaves a wicked sweetness that works perfectly with the rice. White wine is lovely probably more delicate and fresh. 14 Try both see what you think. 15 Stage 2. 16 Once the vermouth or wine seems to have cooked into the rice add your first ladle of hot stock and a pinch of salt (add small amounts of salt to taste white you are adding the stock). 17 Turn down the heat to a highish simmer (the reason we don`t want to boil the hell out of it is because if we do the outside of the rice wilt be cooked and fluffy and the inside will be raw). 18 Keep adding ladlefuls of stock stirring and allowing each ladleful to be absorbed before adding the next. 19 This will take about 15 minutes. 20 Taste the rice is it cooked? 21 Carry on adding stock until the rice is soft but with a slight bite. 22 Check seasoning. 23 Stage 3. 24 Remove from the heat and add the butter and the Parmesan saving a little of the latter to go on top if you like. 25 Stir gently. 26 Eat it as soon as possible while it retains its moist texture. 27 Serve it on its own or with a crisp green salad and a hunk of crusty bread. 28 If you follow this recipe I promise you`ll be making some of the best risottos out. The real secret of a good risotto I`m afraid is that you have to stand over it and give it your loving and undivided attention for about 17 minutes but it`s worth it. The recipe is in stages; I am going to give you five of my favourite risottos all variants of this basic recipe. 29 To find a dry white wine, a good rule of thumb is the greater the alcohol %, the drier the wine.

Source: food.com

1 pizza dough (I use Jamie Oliver's recipe) 1 Preheat oven to 350 F, and put pizza stone in to warm. 2 Put daikon greens, garlic cloves, lemon juice, olive oil, peanuts, parmesan, and salt and pepper in food processor. Blend until smooth, and set aside. 3 Chop bacon and fry in medium pan until crispy. Remove the bacon, and reserve the grease in the pan. Set bacon aside. 4 Add sliced daikon and onion to the pan. Stir to coat with bacon grease. Add 1 teaspoons sugar and 1 teaspoons salt. Turn down the burner temperature to medium-low. Cook, stirring occasionally for at least 20 minutes, or until daikon is browned. 5 Roll out dough on hot stone. Brush with a little olive oil, and poke with a fork. Put it back in the oven for 5-8 minutes. 6 Remove the stone from the oven, and turn up the oven to 400°F Brush the pizza crust with the daikon pesto. Add carmelized daikon and onions, bacon, spinach, and cheese to pizza. 7 Bake for 15 minutes. After you remove the pizza from the oven, sprinkle with sea salt and pepper. Let it rest for 5 minutes before cutting. Enjoy!

Source: food.com

2 lbs carrots 1/2 lb ground lamb 2 teaspoons garam masala kosher salt 3 shallots , finely minced 1 lemon, juice of 2 inches piece fresh ginger , peeled and grated 1 teaspoon whole cumin seed 3 -4 tablespoons olive oil 1 teaspoon fresh coriander 1 teaspoon fresh mint 1 teaspoon sesame seeds 1 Shred carrots very thinly using a speed peeler. 2 Brown lamb in a hot non-stick skillet until quite crispy. Drain off most of the fat. Add garam masala and salt and toss well. 3 Combine shallots, lemon juice, ginger, salt in a large bowl. Toast cumin seeds in a hot, dry skillet. Grind with a mortar and pestle or spice grinder. Add to dressing. Add olive oil and pour dressing over carrots. Add coriander and mint and toss well. Serve on top of hot lamb and sprinkle with sesame seeds.

Source: food.com

10 lbs boneless pork butt 4 ounces salt 2 ounces fennel seeds 2 ounces red peppers, crushed casing 1 To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard). 2 Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use. 3 First grind meat coarsely, incorporate seasonings evenly, and re-grind. 4 Fill the casings using the sausage horn attachment and make links by twisting the sausage where you wish the links to be. Four inches is a good size for a regular serving, smaller links may be made for appetizer servings. 5 To cook, place the sausage in large saucepan or dutch oven in a single layer; add a little water or broth, cover and heat. 6 to a low simmer. 7 Maintain a low simmer (sausages may burst if cooked at too high a heat) until the sausage is heated through and cooked thoroughly, approximately 15 minutes. 8 Drain and let rest for about 15 minutes before slicing; serve while still warm.

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

Some movies have such great soundtracks that after I watch them I catch myself singing or humming the songs for days in a row (sometimes I listen to them on a daily basis for months, too). I watched The Color of Money last Sunday and now I can’t get It's In The Way That You Use It out of my head – but to be honest the song is so great I’m not even trying to let it go, really. :) I once read that when Tom Cruise started to pursue acting as a career he made a list with the names of great directors he wanted to work with, people like Martin Scorsese, Ridley Scott and Oliver Stone – time went by, he became a star (if you’re my age you probably remember his sex symbol status and how the girls went crazy over him) and he managed to cross many names – if not all of them – off that list. I don’t think he’s all that as an actor - he's done some good things, in the end he's irregular -, but I admire the guy for setting the bar so high right at the beginning of his career – like Leonardo DiCaprio and Matt Damon after him, Cruise could have taken the heartthrob route and stayed there very comfortably. But I digress – I was telling you about a song that got stuck in my head. And there was a recipe that I kept thinking about, too, I had it in my mind for weeks – these quinoa choc chip cookies. I had used quinoa flakes in a granola recipe but did not like the result very much: I thought the flavor wasn’t all that. But after tasting the granola again I found that the problem with it was the lack of some sort of fat, not the quinoa flakes so I decided to give the ingredient another chance, this time in cookie form – it was a hit with family and friends. I highly recommend using dark chocolate here, 70% if at all possible, since its bitter flavor compliments the sweetness of the cookie dough beautifully. Getting songs out of our head might be a bit tricky sometimes, but for recipes the solution seems to be simpler: a trip to the kitchen and you’ll know if it’s any good ( and stop being curious about it ). :) Quinoa choc chip cookies slightly adapted from the wonderful Supergrains: Cook Your Way to Great Health 130g unsalted butter, softened 65g light brown sugar 65g granulated sugar 1 egg 1 teaspoon vanilla extract 110g all-purpose flour 1 teaspoon baking powder pinch of salt 110g quinoa flakes 200g dark chocolate, chopped – I used one with 70% cocoa solids Preheat the oven to 180°C/350°F. Line two large baking sheets with baking paper. Use an electric mixer to cream the butter and sugars until pale and creamy. Add the egg and vanilla and beat until well combined. Add flour, baking powder and salt and mix on low to combine. Stir in the quinoa flakes and chocolate. Place 2 leveled tablespoons of dough per cookie onto the prepared sheets, 5cm (2in) apart. Refrigerate for 10 minutes, than bake until golden brown around the edges, 12-15 minutes. Cool in the pan for 2 minutes, then slide the paper with the cookies onto a wire rack and cool completely. Makes about 22

Source: technicolorkitcheninenglish.blogspot.com

I have to start this text by confessing that it took me months (a quick look at Amazon shows me that I purchased the book in January, so almost a year) to make these cookies, all because I was a coward: I was afraid that all that rosemary in the dough would make the cookies taste weird. I am thirty- five six years old and rosemary scares the bejeesus out of me: I always think that the food will end up tasting like soap. :S I love cooking with herbs and will gladly add thyme, oregano, basil, marjoram, parsley, even cilantro to recipes without too much thought about it, for they make everything so much more delicious, but when it comes to rosemary I just can’t do it, and every time I watch Jamie Oliver adding tons of rosemary to his recipes I feel sort of desperate, my brain screams “it’s too much, too much!”. :) I decided it was time to stop this nonsense and bought a small vase of rosemary to gradually start using the herb in my cooking, and these cookies were my first attempt at getting to know the rosemary better: they turned out delicious, the herb flavor perfectly complimented by the orange. I feel a lot braver now. ;) Orange rosemary shortbread slightly adapted from the beautiful and delicious National Trust Simply Baking ½ cup (100g) granulated sugar 2 teaspoons finely chopped rosemary leaves finely grated zest of 2 oranges 1 cup (225g/2 sticks) unsalted butter, softened 1 teaspoon vanilla extract 340g all purpose flour pinch of salt Preheat the oven to 180°C/350°F. Line two large baking sheets with baking paper. Put the sugar and rosemary in a food processor and whiz until the rosemary is very finely chopped. Transfer sugar to the bowl of an electric mixer, add the orange zest and rub them together with your fingertips until sugar is fragrant. Add the butter and vanilla and beat with the mixer until pale and creamy. On low speed, beat in flour and salt. Wrap the dough in plastic and refrigerate for 20 minutes. Roll out dough between two sheets of baking paper until 3mm thick. Use a 4cm (1½in) cookie cutter to cut out cookies – if the dough gets too soft, place it in the freezer for 5 minutes. Place cookies onto prepared sheets 2,5cm (1in) apart and prick them with a fork. Bake until lightly golden on the edges, 10-12 minutes. Cool completely on the sheets over a wire rack. Remove carefully from the paper. Makes about 60

Source: technicolorkitcheninenglish.blogspot.com



This recipe features: Classic Thai flavors, with a smooth, velvety soup Amp of the intensity of the herbs with a quick sauté of lemongrass, cilantro stems, garlic and ginger Customize soup by adding shrimp or mushroom (canned Asian straw mushrooms work really well)

Southeast Asian cuisine features what I call the 5S’s – salty, sweet, sour, spicy, savory. This classic combination is what makes Thai Chicken Coconut Soup so irresistible – the initial kick of the spicy chile pepper and lime, followed by salty/savory that’s tempered with a touch of sugar. The creamy coconut milk lingers to soothe the spiciness and allows all the distinct flavors to play nicely with each other.







This recipe is from Chef Lorraine Pascale, a #1 bestselling author in the U.K.  Her book, Everyday Easy features elegant, fuss-free cooking for weeknight dinners. Lorraine Pascale is the undisputed queen of the kitchen, queen of the simple and the simply delicious.Jamie Oliver

Recipes include: Thai Beef Salad with Roasted Peanuts and Chili Dressing Shrimp Caeser Salad Lozza’s Lamb Biryani Goat Cheese, Toasted Hazelnut Honey Quesadillas with Arugula Salad Crouching Tiger, Hidden Zebra Cake

and many, many more. Each recipe is easy, breezy and complete with a gorgeous color photograph. The Thai Chicken Coconut Soup Recipe is by Lorraine Pascale, photo is also from the cookbook, by Myles New. Yum

Source: steamykitchen.com

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