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It doesn’t take a lot to inspire me. Especially when it’s food related. After receiving some great inspiration from the latest Jamie Oliver cookbooks , my attention has turned to the Middle East . Many years ago whilst holidaying in London I visited a restaurant in Notting Hill by the name of Ottolenghi . The moment I entered into this eatery I knew I was in a safe place! It was a visual display of glorious pastries, sweets and colourful salads. I was mesmerised (and so were the taste buds) by the simplicity of the food and how beautiful the produce was treated. Fast forward a few years later and Yotam Ottolenghi has released a new cook book called Jerusalem: A Cookbook . On top of that there is a TV show called “ Ottolenghi’s Meditteranean Feast ” and it’s been fascinating to watch. My mouth hasn’t stopped drooling. All it took was for me to watch that first episode and all of a sudden my kitchen was transformed into a Middle Eastern spice bazaar ! Which brings me to today’s recipe. I did a Greek version of stuffed eggplants called “ papoutsakia ” last year but this time I tried something new. I stuffed (or should that be spooned) them with some cooked Israeli couscous . The original recipe called for bulgur but I think the recipe was flexible enough to play around with. There’s a little parsley and mint for flavouring and it gets topped with yoghurt and sprinkled with sumac. Speaking of sumac, I can’t belive I’m late to the party with this spice! I’ve been putting it in nearly everything lately! What I did forget were the raisins and slivered almonds! I added it after I shot these pics. No matter. It was still good. As you can see I’ve paired this with some grilled lamb cutlets that I brushed lightly with pomegranate molasses and served these up with some “fasolakia” a.k.a Greek style braised beans . This is my kind of eating! A little bit of this and a little bit of that. I’m very much a grazer! My friend calls this feasting. I call it delicious! Enjoy! 5.0 from 7 reviews Israeli CousCous stuffed Eggplants Print Prep time 20 mins Cook time 35 mins Total time 55 mins Eggplants are baked and then stuffed with Israeli couscous. Adapted from the eggplant recipe in this article here Author: Peter G Recipe type: Main Cuisine: Middle Eastern Serves: 4 Ingredients 1 tsp turmeric 1 tsp ground coriander ½ tsp ground cinnamon ½ tsp ground cumin 3-4 eggplants, cut into 1 cm slices olive oil 1 cup cooked Israeli pearl couscous a handful chopped mint a handful chopped flat leaf parsley a handful chopped coriander (cilantro) ½ cup raisins ½ cup slivered almonds olive oil lemon juice salt and pepper to taste Greek yoghurt to serve sumac for garnish Instructions Pre heat your oven to 180 deg C. Combine the ground turmeric, coriander, cinnamon and cumin in a bowl. Drizzle the eggplants with some olive oil and and rub each with some of the spice mixture. Cook in the oven till eggplants have softened (approx 30-35 mins). Allow to cool a little before stuffing with couscous. Combine the cooked couscous, herbs, raisins and slivered almonds along with some olive oil and lemon juice and stir to combine. Season and adjust flavours to your liking. Spoon one heaped tbsp of the couscous mixture into each eggplant piece, dollop with Greek yoghurt and sprinkle some sumac. Serve immediately. Notes The dish is best served at room temperature or just warmed. Use the herbs as a guide and adjust them, according to your own taste. 3.2.1737   Related Stories Hazelnut Meal and Chocolate Cake Tequila and Lime Marinated Steak Blueberry & Coconut Buttermilk Bread

Source: souvlakiforthesoul.com

Easy grilled fish in foil- perfect for summer 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. 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 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 . 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

Tweet #pin-wrapper > a {background-image:none !important;} The landmark Campanile, Trinity College Dublin. The college, established in 1592, is home to scholars and men of letters some famous, some forgotten. Among the blessed are Jonathan Swift, Oliver Goldsmith, Oscar Wilde and Samuel Beckett. Trinity College has a deservedly proud heritage. While it's not well known, the Irish, including some matriculating at Trinity, revel in the celebration of Somhain, a Halloween festival that includes a parade and boisterous bonhomie to mark the end of summer and All Saint's Eve. All holidays have special trappings and this one is no exception. The zealous celebrate with costumes and special food. Some of the foods associated with the Somhain are colcannon, a potato dish, and barmbrack, a confection sweeter than a bread but less rich than cake. Both Van Morrison and James Joyce mention barmbrack, a yeasted sweet bread that's traditionally served on Halloween in Ireland. The Irish sometimes called it Báirín (top) Breac (dirty or speckled). Years ago the yeast to raise the bread dough was skimmed from the top of a vat of fermenting beer, the Bairin. The dried fruit was the Breac. It is the custom in Ireland to place trinkets into the bread dough. The charms determine if luck in the coming year will be good or bad. If a pea is found, the finder will not marry. If a coin is found, good fortune and wealth can be anticipated. A small stick indicates a bad or violent marriage, a piece of cloth poverty and a ring an impending marriage. Some cakes contain all these objects and fate is determined by what's in the slice of cake you receive. For the superstitious it's not unlike a crap shoot. Like many women, I seed my bread in such a way that only good luck is bestowed on any who are at my table. The bread is not difficult to make and I'm a bit surprised that the tradition has faded in so many Irish-American families. Soda bread is still made for St.Patrick's day but there are precious few families that still make barmbrack for Halloween. I have a pointer that will make your bread exceptional. In Ireland, the raisins and currants are steeped in tea for 24 hours before baking. At Chez Mary, they bathe in Jameson's Irish Whiskey. I have the happiest raisins in the Pacific Northwest. This is a lovely sweet bread. I hope you'll try it. Here's the recipe. Irish Barmbrack ...from the kitchen of One Perfect Bite Ingredients: 1 cup milk 4-1/2 teaspoons active dry yeast 1/2 cup warm water 4 cups all-purpose flour, sifted, divided use 3/4 cup granulated sugar 3 teaspoons salt 1 teaspoon ground allspice 1/3 cup butter, room temperature 1/2 cup currants 3/4 cup seedless raisins 1/2 cup candied lemon peel Glaze 2 tablespoons sugar 1 tablespoon water Directions: 1) Scald the milk or heat it on HIGH power for 1 minute in a microwave oven. Sprinkle yeast over warm water in a small bowl. Let sit for 5 minutes to soften. 2) In the bowl of an electric mixer, combine 2 cups sifted flour, sugar, salt and allspice. Whisk to combine. Add yeast, milk and butter. Beat with paddle attachment for 2 minutes at medium speed. Cover and let sit in a warm spot for 30 minutes. When it has doubled in size, add 1 cup of reserved flour and beat with electric mixer on low speed until flour is well blended, about 1 minute. Repeat with the last cup of flour. 3) Turn onto a lightly floured work surface. Knead for 8 minutes, gradually working in currants, raisins and lemon peel. Place dough in a greased bowl, cover and allow to rise until double in bulk, about 90 minutes. Punch dough down. If you wish to add trinkets to dough, add them now. Shape the dough into a round loaf and set it on a greased baking sheet. Cover and let rise again until double in bulk, about 90 minutes. 4) Preheat oven to 350 degrees F. Bake loaf for 45 to 50 minutes. Combine sugar with water and brush over loaf. Cook for an additional 5 minutes. Remove from oven. Let sit for 5 minutes before transferring to a wire rack to cool. Yield: 1 loaf. This post is being linked to: Smiling Sally - Blue Monday Wild Yeast - Yeast Spotting

Source: oneperfectbite.blogspot.com

Because Jamie Oliver’s delicious escarole and salami tart was a great dish for lunch both at my house and at the office I felt like baking another savory tart – this time I had no smoked ham in my fridge (as the original recipe called for) but a tart made entirely of cheese (there’s parmesan in the pastry!) did not sound like a bad thing. And, indeed, it was not; I just regretted not adding a handful of chopped parsley to the filling before spreading it on the pastry. Ricotta and feta tart slightly adapted from the always delicious and beautiful Donna Hay Magazine Pastry: 1 ¼ cups + 1 tablespoon (185g) all purpose flour pinch of salt ½ cup + ½ tablespoon (120g) unsalted butter, cold and diced ½ cup (50g) finely grated parmesan 2 tablespoons sour cream* 2 egg yolks Filling: 230g ricotta – I used homemade 50g feta, crumbled 1 egg 1 clove garlic, crushed 1 teaspoon Dijon mustard finely grated zest of 1 lemon salt and freshly ground black pepper Make the pastry: place the flour, salt, butter and parmesan in a food processor and process for 1-2 minutes or until the mixture resembles coarse meal. Add the sour cream and yolks and process for 1-2 minutes or until a dough forms. Wrap in plastic and refrigerate for at least 30 minutes. Lightly butter a 24cm round pie dish or tart pan. Roll the pastry between two pieces of lightly floured baking paper until you get a 30cm round. Line the prepared dish with the pastry leaving a 5cm border overhanging the sides of the dish. Set aside Preheat the oven to 200°C. Place the ricotta, feta, egg, garlic, mustard, lemon zest, salt and pepper in a bowl and mix well to combine. Spread the filling over the pastry and fold the border to form the outer crust of the tart**. Bake for 25-30 minutes or until golden. * homemade sour cream: to make 1 cup of sour cream, mix 1 cup (240ml) heavy cream with 2-3 teaspoons lemon juice in a bowl. Whisk until it starts to thicken. Cover with plastic wrap and leave at room temperature for 1 hour or until thicker (I usually leave mine on the counter overnight – except on very warm nights – and it turns out thick and silky in the following morning; refrigerate for a creamier texture) ** I had trouble making the pastry border, so I removed the excess pastry and cut flower shapes with it using a cookie cutter, then I placed them on top of the filling before baking the tart Serves 4

Source: technicolorkitcheninenglish.blogspot.com

I have several favorite TV cooks – Nigella, Nigel Slater, Jamie Oliver, among others – but there is one lady I adore and she’s not on TV, she’s on Martha’s website: the lovely Sarah Carey . It’s wonderful to watch her around the kitchen, not only because her recipes are delicious but also because she’s too much fun! :) I find her videos very useful, too, for beginners in the cooking department since she’s very thorough with her instructions, showing all the steps of the recipe and giving precious tips. Yes, I’m a fan. :) These oatmeal cookies are tasty and easy to make, and the combination of lime and coconut is always a winner. The recipe is below but I urge you to watch Sarah bake these – I know you’ll become a fan, too. Coconut lime oatmeal cookies from the lovely and fun Sarah Carey 2 ¼ cups (315g) all-purpose flour ½ teaspoon baking soda ½ teaspoon fine salt 1 cup (226g/2 sticks) unsalted butter, room temperature ½ cup (100g) granulated sugar ¾ cup (131g) packed light-brown sugar 2 teaspoons pure vanilla extract 1 tablespoon finely grated lime zest 2 large eggs 2 cups (180g) rolled oats 1 cup (100g) sweetened flaked coconut, lightly toasted and cooled Preheat oven to 180°C/350°F. Line two large baking sheets with baking paper. Whisk together flour, baking soda, and salt. In a medium bowl, using a mixer, beat butter and sugars until pale and creamy, 4 minutes. Beat in vanilla and zest, then the eggs, one at a time, beating until combined. On low speed, add flour mixture and beat until just combined. Mix in oats and coconut. Drop dough in 2-tablespoon-size balls onto prepared sheets, 5cm (2in) apart. Bake until cookies are golden around the edges but still soft in the center, 12-14 minutes. Let cool on sheets 5 minutes, then transfer to wire racks and let cool completely. Makes 35

Source: technicolorkitcheninenglish.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

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

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

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

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 (5 1/2 lb) sirloin beef , French trimmed (2.5 kilograms) 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 gingerroot , peeled and diced 2 cups 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. 5 Toss about to chuff them up, this will make them really crispy. 6 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. 7 Shake the tray and whack it back in the oven for the final hour. 8 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. 9 Remove most of the fat from your roasting tray and you should be left with caramelized onions and sticky beef goodness. 10 Add 1 teaspoon of flour to the tray and mash everything together. 11 Heat the tray on the stovetop and when hot, add the red wine. 12 Simmer for 5 to 10 minutes, stirring every couple of minutes, until your gravy is really tasty and coats back of a spoon. 13 Add any juice from the beef and feel free to add some water or stock to thin the gravy if you like.

Source: food.com

1 red pepper 1 medium red onion 2 chicken breasts , skinless 1 teaspoon smoked paprika 1 pinch ground cumin 2 limes olive oil sea salt black pepper , freshly ground 4 flour tortillas 150 ml sour cream 230 g guacamole 100 g cheddar cheese , grated 1 Put the griddle pan on high heat. 2 Halve and deseed the pepper and cut it into thin strips. 3 Peel, halve, and finely slice the onion. 4 Slice the chicken lengthways into long strips roughly the same size as your pepper strips. 5 Put the peppers, onion and chicken into a bowl with the paprika and cumin. 6 Squeeze over the juice of half a lime, drizzle with some olive oil, season with a pinch of salt and pepper and mix well. 7 Put to one side to marinate for 5 minutes or so while you make your salsa. 8 Finely chop the chilli. Roughly chop the tomatoes and the coriander, stalks and all. 9 Put the chilli and tomatoes into a second bowl with a good pinch of salt and pepper and the juice of 1 lime. Add some extra virgin olive oil, then stir in your chopped coriander. 10 Use a pair of tongs to put all the pieces of pepper, onion, and chicken into your preheated pan to cook for 6-8 minutes, until the chicken is golden and cooked through. 11 As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they don't burn - you just want them to lightly chr grill to give you a lovely flavour. 12 Warm the tortillas up in the microwave or a warm dry pan. 13 Divide your warmed tortillas between the serving plates. 14 Halve the remaining lime and squeeze the juice over the sizzling chicken mixture. 15 Divide the chicken mixture beween the tortillas. 16 Top with cheese, salsa, and sour cream.

Source: food.com

5 1/2 kg turkey 2 -4 clementines rosemary , bay or fresh thyme sprig 150 g butter 2 -3 carrots 3 onions , peeled 2 celery ribs 1 For the Butter:. 2 You need to finely chop the carrots, onion and celery. Chop rosemary and thyme. 3 Mix into the butter thoroughly. 4 The Turkey:. 5 Using a tablespoon, gently seperate the skin from the meat through the cavity up towards the breastbone of the bird. 6 Once the skin is separated, take half of the flavoured butter and push in between the skin and the meat. Massage so that the butter is evenly distributed. 7 The other half of the butter is to be smoothed over the outside of the turkey. 8 Using a skewer or rosemary sprigs, secure the cavity, so that the skin doesn't slide. 9 Cover in cling film and keep in the refridgerator until ready to be cooked. 10 Before cooking, chop 2-4 clementines and place in the cavity. 11 Stuff the neck of the bird with as much stuffing as possible. 12 Cook the bird on 350 / Gas Mark 4. Time scale is approx 30 minutes per kilo, plus 20 minutes at the end. 13 For best results, baste the turkey every 45 minutes. 14 Enjoy.

Source: food.com

2 leeks (about 1 lb) 6 cups fat-free chicken broth (or veggie broth) 2 tablespoons olive oil 3 cups onions , chopped (about 1 lb) 1 cup celery , chopped 1 cup carrot , chopped 2 garlic cloves , minced 2 cups potatoes , peeled and cubed (Yukon Gold recommended) 1/2 teaspoon black pepper 1/4 teaspoon sea salt 1 Remove roots, outer leaves, and tops from leeks. Cut each in half lengthwise, then crosswise into 1/2" slices. Immerse in cold water; swirl. Drain. 2 Bring broth to a boil in a large saucepan over medium high heat. 3 Heat oil in a large dutch oven over medium high heat. Add leek, onion, celery, carrot, and garlic. Partially cover, and cook 20 minutes. Stir occasionally. 4 Add hot broth and potato; bring to a boil. Cover, reduce heat, and simmer until potato is tender. Stir in pepper and salt. 5 Serve chunky, or puree with an immersion blender.

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 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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