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#fullpost{display:inline;} I just saw the trailer for Oliver Stone's new movie, World Trade Center , and it gave me chills. I don't know if he was here or not, but it's eerie how spot on he's captured the day's mood. Will I see it? I don't know. It could either be cathartic or depressing or a healthy combination of both. We'll see.

Source: homesicktexan.blogspot.com

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

From the kitchen of One Perfect Bite... I've been searching for something new to serve for the Thanksgiving and Christmas holidays. When you've cooked as long as I have, novelty can be a problem. I've whisked and woked my way through lots of kitchens and have seen food fads come and go, then come and go again. Ming Tsai, Emeril Lagasse and, worse yet, Jamie Oliver have aged before my eyes, so perhaps you can understand why I'm vexed that it's so hard to find something really new for the holidays this season. It once was a very easy thing to do. Alas, that is no longer true. I decided I'd have to cast a wider net to find what I was looking for this year. If it could be eaten, didn't bite back and came with a readable recipe, it became fair game in my hunt for the new or novel. A fairly general query led me to a wonderful site called The Knead for Bread and there I found this lovely yeasted coconut bread. While there are many recipes for coconut quick breads, this was the first I'd seen for one leavened with yeast. I wanted a sweet bread that could be toasted for a holiday breakfast and this recipe was perfect for my needs. I did make some minor changes to the recipe after tasting the first of the loaves I baked. I added coconut extract to the ingredient list to give the bread a more pronounced coconut flavor. I also removed the grated coconut from the dough but left it in the topping. The bread is delicious and it has a wonderful crumb. It makes marvelous toast and will be perfect for a holiday breakfast. If you prefer, the bread can be pulled off in hunks and eaten out of hand, gorilla style. I know you will like this. Here's the recipe. Coconut Bubble Bread . ..from the kitchen of One Perfect Bite, courtesy of The Knead for Bread Ingredients: Dough 2/3 cup coconut milk 2/3 cup lukewarm water 2 tablespoons melted butter 1 to 2 teaspoons coconut extract 1/2 cup sugar 2 tablespoon milk powder 4 teaspoons instant yeast 1 teaspoon salt 1 beaten egg 4 cups all-purpose flour Topping 1 egg white 1 tablespoon water 3 tablespoon flour 2 tablespoon sugar 2 tablespoon butter, soft 2 tablespoon coconut(finely chopped) Directions: 1) In a large bowl add coconut milk, lukewarm water, butter, coconut extract, sugar, milk powder, yeast, salt and egg. Mix well with a wooden spoon. Add half of flour and continue to mix till smooth. Gradually add in remainder of flour. When it becomes difficult to mix, dump onto a work surface and knead for 8 to 10 minutes. Oil bottom and sides of a bowl. Add dough and turn to coat all sides with oil. Cover with plastic wrap and let rise for about 1 hour, or until double in bulk. Cut dough into two equal pieces. Take one piece and cut into 16 more pieces. Roll the first eight piece of dough into a ball and place into the bottom of an 4-1/2 X 8 greased loaf pan. Now, roll out the other 8 pieces of dough and place them on top of those already in pan. Do the same with the other large piece of dough and you should end up with two loaves. Cover with plastic wrap and allow to rest for about an hour or till the dough reaches about 1 inch from the top of the pan. 2) To make the topping, mix flour, butter, sugar and coconut together in a small bowl. Using your fingers mix till the mixture becomes a crumble. In a separate bowl combine the egg white and the tablespoon of water. Beat with a wire whisk till foamy. Brush the tops of the loaves with the foam and then sprinkle with the crumble topping. Place into a 350 degree preheated oven for about 25-30 minutes. Remove from pan and cool on a wire rack. Yield: 2 loaves. You might also enjoy these recipes: Christmas Stollen - The English Kitchen Cranberry Orange Cinnamon Rolls - Two Peas and Their Pod Lemon Pull-Apart Loaf - Buttercream Barbie Quick Brioche - Piece of Cake Day Before Cinnamon Rolls - Cookie Madness Hot Cross Buns - Buttercream Barbie This post is being linked to: Wild Yeast - Yeast Spotting

Source: oneperfectbite.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

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

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

3 cups self-rising flour 14 tablespoons butter 1 bunch fresh tarragon , finely chopped sea salt & freshly ground black pepper milk 1/2 a nutmeg 1 To make the dumplings, rub together the flour, butter, and tarragon with a dash of salt and pepper. Stir in enough milk to give you an unsticky, stiff dough. Knead together, then roll into a large snake. Cut into 18 equal sized pieces and roll into balls. Place on a sheet, and sprinkle nutmeg over the top. Move the tray to the fridge. 2 Heat a deep, ovenproof dish about a foot in diameter with a bit of olive oil and the knob of butter in the bottom, over medium-high heat. Coat the rabbit pieces in flour and shake off any excess. Put half the rabbit pieces in the pot and cook about 5 minutes until golden all over. Take those pieces out and cook the other pieces. Once they’re all cooked, add the first pieces back, as well as a big pinch of salt and pepper and the bacon. Cook until the bacon has crisped. Add the rosemary, mushrooms and onions and fry another ten minutes. 3 Mix in a tablespoon of flour then pour in the chicken stock and beer. Cover and simmer for half an hour. 4 Preheat the oven to 375 degrees. 5 Place the dumplings on top of the stew, about half an inch apart. Drizzle them with olive oil and bake for 45 minutes.

Source: food.com

2 broccoli , large heads 8 slices bacon , streaky smoked olive oil 3 Tomatoes , firm, red, halved and de-seeded and finely sliced chives , bunch finely chopped 1/2 garlic clove 2 teaspoons Dijon mustard 6 tablespoons olive oil , extra virgin 2 tablespoons white wine vinegar sea salt black pepper 1 Cut the broccoli florets into small florets. With the stalk, trim and slice in half length-ways and finely slice. 2 Blanch the broccoli florets really quickly in boiling salted water for 60 seconds. 3 Drain in colander, then spread it on a clean tea towel to steam dry. (This is important because it will help the dressing cling to the broccoli). Once dry transfer to a serving dish. 4 Fry the bacon on a medium heat with a small splash of olive oil until crisp and golden, then spread most over the broccoli. Any left over fat can be used in the salad dressing. Pour it into a mixing bowl with the garlic,Dijon mustard, olive oil, white wine vinegar, salt and pepper. Whisk together. 5 Add the sliced tomatoes and chopped chives to the broccoli and bacon bits. Dress it really well and check the seasoning. If it needs pimping up , add a splash more vinegar. 6 Serve straight away.

Source: food.com

1 (5 1/2 lb) sirloin beef , French trimmed sea salt & freshly ground black pepper olive oil 3 red onions , halved 2 heads garlic , plus 4 garlic cloves , peeled 7 lbs roasting potatoes , peeled 3 fresh rosemary sprigs 2 inches piece gingerroot , peeled and diced 0.5 (750 ml) bottle robust red wine 1 Preheat oven to 450 degrees F (230 degrees C), and heat a large thick-bottomed roasting tray on the stovetop. 2 Rub the beef generously with salt, then add a little olive oil to the tray and lightly color the meat for a couple of minutes on all sides. 3 Lay the onions and bulbs of garlic in the tray with the beef on top of them, then cook in the pre-heated oven for a total of 1 1/2 hours. 4 While the beef is roasting, parboil your potatoes in salted boiling water for around 10 minutes and drain in a colander. Toss about to chuff them up, this will make them really crispy. 5 After 30 minutes, take the tray out and toss in your potatoes and rosemary. With a garlic press or grater, squeeze or grate the cloves of garlic and ginger over everything in the tray. 6 Shake the tray and whack it back in the oven for the final hour. Remove the potatoes to a dish to keep warm, place the beef on a plate, covered with foil, to rest, and get your greens and Yorkshire puddings on. 7 Remove most of the fat from your roasting tray and you should be left with caramelized onions and sticky beef goodness. 8 Add 1 teaspoon of flour to the tray and mash everything together. Heat the tray on the stovetop and when hot, add the red wine. Simmer for 5 to 10 minutes, stirring every couple of minutes, until your gravy is really tasty and coats back of a spoon. Add any juice from the beef and feel free to add some water or stock to thin the gravy if you like. 9 Pour through a coarse sieve and push it through with a spoon, pushing it through with a spoon, and serve in a warmed gravy jug.

Source: food.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

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

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

I’ve realized that I’ve been craving vegetables more and more each day, instead of meat: the more I eat vegetables, the more I want to eat them, in all sorts of ways – every time I see a great vegetarian recipe around I want to try it immediately. (That said, I’ll cook Jamie Oliver’s roast beef tomorrow for lunch. :D My husband saw a bit of the show days ago while I was watching it and has been craving that dish ever since, with all the trimmings, including the Yorkshire puddings – I have made Jamie’s yorkies and they’re oh, so good). Back to the vegetables, I saw these pea pancakes on Valli Little’s stunning cookbook and right away thought that they would be great for a snack – I had everything in my fridge and pantry to make them, and on top of it all it would take me moments to put them together, even making the ricotta from scratch, which is super easy and I highly recommend you try – I doubt you’ll ever buy ricotta again. The pancakes turned out delicious, light and fluffy, and I ate them with sweet chili sauce, as per the author’s suggestion – she also suggests the pancakes to be served with bacon, but even though I’m crazy about it I don’t think it was necessary here. Pea pancakes slightly adapted from the über beautiful Delicious. Love to Cook 120g frozen peas 2 eggs 200g fresh ricotta – I highly recommend using homemade ¼ cup finely grated parmesan 1 teaspoon olive oil + more for frying the pancakes ¼ cup (45g) all purpose flour ¼ teaspoon baking powder salt and freshly ground black pepper 2 spring onions, white part only, finely chopped Cook the peas in boiling salted water for 5 minutes, drain and refresh under cold water. Drain well and set aside. Place eggs, parmesan, ricotta, 1 teaspoon olive oil, flour, baking powder, salt and pepper in a medium bowl and stir to combine. Stir in the peas and spring onions, cover and refrigerate for 30 minutes. Heat ½ tablespoon of olive oil in a large nonstick frying pan over medium-high heat. Scoop two tablespoons of mixture per pancakes and place onto the pan, pressing each to 1cm (½ in) thickness. Cook for 3 minutes each side or until golden. Serve immediately. Makes 6

Source: technicolorkitcheninenglish.blogspot.com

Coconut macaroons - Undercover stars on the cookie plate December 10th, 2014 What do you typically look out for on a Christmas cookie plate, that is offered to you? Is it the fancy sugar cookie coated in brightly coloured icing with glittering pearls? Or something rather plain, like jam-filles sablΓ©s, spritz cookies or Vanillekipferl? I probably gave it away already, but I almost always opt for the later, and there is a good reason for it. As beautiful as artfully decorated cookies may look, I’d guess 9 out of 10 pieces I did try indeedΒ fell short of my expectations. Usually, they are overly sweet and most sugar pearls don’t really add to a pleasant mouthfeel – quite the opposite. On the other hand plain underdog cookies like simple spritz or sablΓ©s have wowedΒ me more than once – since they don’t sell on their looks alone, they really do have to taste super good, otherwise no one would repeatedly makeΒ them.Two years ago I was skimming through my grandpa’s cookie gifts (Not sure why, but each year when Christmas eve is approaching, his pantry is overflowing with gifted cookies and stollen from friends, neighbours and family. He receives so many treats, that he started to pass them on to everyone he knows. Weird concept, no?) and picked a bag filled with coconut macaroons. Back home I had completely forgotten about them until Oliver asked if I had tried them – because I really should. They looked worse thanΒ unspectacular, uneven in shape with some brown spots, but despite the looks, were by far the softest macaroons I had ever eaten! Sadly the cookie bag hadn’t come with a label, so I was clueless on how to contact the cookie baker and ask for the recipe secret.Well, thank God there is the internet! While researching coconut macaroons I stumbled onto severalΒ recipes that listed curd cheese (edit: German Quark) as an ingredient and decided to add some to my next batch. From that day on, coconut macaroons have reached new heights on our Christmas cookie popularity rank – each new variation (lime! cardamom! ginger!) has been polished off the plates by my dear cookie testers at Cafe Solo with nothing lessΒ thanΒ enthusiasm. After five batches in December last year, we’re already in the middle of batch no.3 this year… If you love SOFT, JUICY, COCONUT as cookie attributes – these are for you! Totally.Preheat the oven to 180Β°C (350Β° Fahrenheit). Either line two baking trays with parchment paper or distribute baking wafers on the trays, then you won’t need parchment paper. Wash the lime under hot water and rub dry. Slice the vanilla bean lengthwise and scrape out the seeds.Whip the egg whites andΒ salt with a mixer (whisk attachment) until beginning to stiffen, then add the sugar and beat for at least 3 more minutes, until really stiff and glossy. Now add a little finely grated lime zest (I use about 1/3-1/2 of one small fruit for a notable lime aroma) as well as the scrapped out vanilla seeds and the curd cheese and beat shortly, just until evenly combined. Lastly fold in the coconut by hand.Drop little coconut heaps directly onto the parchment paper or onto the baking wafers, about 4-5 cm (2 inch) in diameter. This can be done with two teaspoons, but I prefer a pastry bag. When done, slightly wet your finger and give them a nice round shape – this let’s them brown more evenly.Bake in the oven on middle level for 13-16 minutes, or until some brown spot appear (they are still quite soft to the touch!). Take out and let cool on the tray completely, before storing them in an airtight container. They taste great for up to 10 days, but ours hardly last longer than a few days… (even variations withΒ added spices turned out lovely, especiallyΒ cardamom and gingerΒ were a keeper).Coconut macaroons Recipe source: own creation, inspired by many others Prep time: 15-20 minutes, baking 13-16 minutes Ingredients (yields about 30-34 cookies): optional: baking wafers (German: Oblaten), diameter 4-5 cm (2 inch) 1 organic lime 1/2 vanilla bean 4 egg whites (M) 1/4 tsp fine sea salt 150 g caster sugar 40-50 g curd cheese/German Quark (20-40%) 200 g unsweetened desiccated coconut

Source: deliciousdays.com

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