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Saw this bread from the "The naked chef" Jamie Oliver show, since it is so simple to bake, I give it a try in one of the "Bento" day for Lucas... -Shape bread dough into long rectangle, along the middle of the bread, lay out the bacon, hard boiled eggs, shredded cheese, basil and olive oil. -Pull the dough over the filling so it forms what looks like a cannelloni shape. And bring one end round to the other so that they join up. Pinch and pat the two ends together firmly to form a doughnut-shaped loaf. Drizzle with olive oil and rosemary herbs.. - Bake at pre-heat oven at 180c for 30mins or until golden brown. Basic bread dough recipe:- 300g bread flour 10g sugar 1/2tsp salt 1stp yeast 170g water 10g extra virgin olive oil - knead and proof for 60mins

Source: nasilemaklover.blogspot.com

Tweet #pin-wrapper > a {background-image:none !important;} From the kitchen of One Perfect Bite.. . The late August summers of my Chicago childhood moved in veiled slow-motion. Mirage-like waves rose from the steaming pavement and the incessant drone of cicadas slowed already weary bodies to a dirge like sway. Afternoons were spent under the sprinkler or reading beneath the rank trees-of-heaven that grew untended in the neighborhood. Boredom was a common malady that I escaped by venturing across the street to the Salvino's garden. When the tomatoes came in, the stamp-size plot and the kitchen of the bungalow teemed with activity as Mama S. and her sisters put-by the hundreds of jars that would be used for winter meals. Several of the sisters worked over an old starch stove that had been set up in the yard to contain the mess that came with blanching and skinning bushels of tomatoes. Another crew used the old stove in the basement to sterilize jars for canning, but the jars were filled upstairs in the blast furnace of a kitchen under Mama's watchful eye. The kitchen produced jar after jar of stewed tomatoes, tomato sauce and tomato paste, and, when lunch rolled around, everyone got to enjoy a marvelous Tuscan soup called pappa al pomodori. Mama called the soup tomato water. It contained the juice of sieved tomatoes, a handful of fresh basil, some onion and cubes of stale bread that were used to thicken the broth. I suspect that to those who have never sampled it, the soup sounds like prison fare, but, I promise you, that when it is freshly made, it is, unequivocally, delicious. There are scores of recipes for the soup. Jamie Oliver has one that is wonderful, but I prefer to use one that was developed by Mary Ann Esposito and featured on her program Ciao Italia . It's a hands down favorite for me, because of all the recipes I've found, it is the one most like the soup I first tasted as a child. This is a straightforward recipe and I know those of you who try it will enjoy this peasant favorite. It is important to use fully ripe, meaty, blood red tomatoes and good day-old bread when you put this together. This is a wonderful way to use summer's bounty and I hope you will give this soup a try. You can see Mary Ann make the recipe, here . I've included her recipe below. Here's how pappa al pomodori is made. Tuscan Tomato and Bread Soup - Pappa al Pomodori ...from the kitchen of One Perfect Bite courtesy of Mary Ann Esposito Ingredients: 2-1/2 pounds plum tomatoes, cored and cut in half 1/2 cup extra virgin olive oil 1/2 pound leeks, white bulb only, finely diced 12 basil leaves, minced 3 cups hot chicken or vegetable broth 3/4 teaspoon fine sea salt Grinding black pepper 3 cups stale bread cut into 1-inch cubes Directions: 1) Puree tomatoes in a food processor until smooth. Pour mixture into a fine sieve placed over a large bowl. Strain juice by pressing down with a wooden spoon; discard seeds and skins. Set aside. 2) Heat 1/4 cup of olive oil in a large soup pot, stir in leeks and half the basil and cook until leeks soften. Stir in tomato juice, broth, salt, and pepper and cook over medium heat for 5 minutes. Cover pot and remove from hit. 3) Heat remaining olive oil in a large sauté pan. Stir in remaining basil and bread cubes. Brown bread quickly over medium heat. Stir cubes into soup. Cover the pan and allow bread to absorb liquid. 4) When ready to serve, slowly reheat the soup. Pass extra virgin olive oil to drizzle on top. Yield: 8 servings. One Year Ago Today: Pickles and Relish - A Round-Up Two Years Ago Today: Adam's Lime Curd Three Years Ago Today: Leche Asada

Source: oneperfectbite.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

Tender almond flour muffins bursting with fresh blueberries. Today I am sharing a new gluten-free muffin recipe, and a health update on my Gut Instinct post . I know, I know. Another muffin recipe? Most food bloggers are waxing poetic about grilling burgers and dyeing frosting for their red, white, and blue recipes this upcoming July Fourth weekend, but the truth is, Babycakes, I'm just not into it. I'm in such a different head space that it almost seems comical to me, reading headlines in my Inbox about the "Ultimate Burger", or how July Fourth wouldn't be a real celebration without a hunk of charred All-American meat or a Philly cheese dog. Um. What? Our founding fathers might disagree. In fact, wasn't Benjamin Franklin a vegetarian? Don't worry. I'm not gearing up for an anti-meat rant or anything. That would be downright unpatriotic of me. Though, come to think of it, Thomas Edison was pretty patriotic, wasn't he? He invented the light bulb. An American light bulb. And I like what Tom said, "Until we stop harming all other living beings, we are still savages." A powerful thought. So hang with me for a minute. I've been thinking about America lately, and her addictions. To oil . Fast food . Meat . I've read Michael Pollan . And found Fast Food Nation informative. I was disturbed by Food Inc . And inspired by Jamie Oliver's Food Revolution . I'm a thinking human. I like to ponder stuff. So after living most of my life as a vegetarian (sometimes flexitarian ), when I was told, post hip-surgery , to eat animal protein in order to mend my fractured hip, I complied with my surgeon's advice. I went the organic, free-range, wild caught, sustainable route. And my hip healed. And three years later, I walk without a limp. But here's the thing. My monkey gut hasn't been happy. Some of it's nerves, I know. Triggered by said hip incident and general, all purpose economic worry. Better known as STRESS. The Devil. Pure evil to your happy little cells. Life'll kill ya. As Warren Zevon said. So when I recently went for six days nil by mouth to calm my digestion and heal my sad and wounded duodenum, I tried to look on the bright side. Hey. I had an IV- I was detoxing by default- no caffeine, no alcohol, no red meat, no refined flour. No nothing. Darling, it was like a trip to the spa. But without a masseuse and Carlos Nakai . Doctor's orders upon leaving shot a shiver down my spine. Four weeks of non-pointy food. Blandville all the way. No wine. No spices. No coffee. No tea. He paused and looked at me over the rim of his glasses and reiterated, Not even de-caf! Forever? I asked. He shrugged a Well, yeah , as to a slow witted child. I blinked and nodded my best upbeat gluten-free goddess nod. I went home. And I did it. Banana smoothies and mashed potatoes defined my life. I was the Queen of Puree. Five weeks later I underwent something I have feared for years. The dreaded endoscopy. I have issues with people stuffing tubes down my throat, okay? Not to mention, cameras. I demanded good drugs. It went off without a hitch. Sitting up in recovery, I yelled out to the anesthesiologist passing by the curtain, I love you! I get that a lot , she said. The good news? No villi damage (go gluten-free diet!). My doc was happy. We even discussed trying an anti-inflammatory diet. It turns out he's gluten-free by choice. And receptive to the idea that our diet can influence our health (what a concept, right?). Warm from the oven blueberry muffin and a cool glass of rice milk. So here I am. Back in the kitchen. Cooking and baking vegan. I'm experimenting with almond flour again (one more positive outcome from all this is the encouragement from my doc to reintroduce foods I have been avoiding since my food allergy blood test; my doc agrees with celiac expert Dr. Peter Green that food allergy blood tests are inaccurate, and basically unreliable, showing mainly what you've been eating a lot of recently; so I am trying new foods one at a time. Back in my diet so far are avocados, almonds, cashews, and GF curry). *See more info below; and read up on the food allergy testing controversy here . Fabulous Thai curry zucchini noodles and "meatball" at Planet Raw. I'm also trying on a new twist. I'm learning about raw food-- inspired and energized after a fabulous meal at Planet Raw in Santa Monica, shared with fellow blogger Lori White-Jablons of Stuff 2 Eat . I felt so good-- so well fed-- after enjoying this gorgeous plate of food. I felt light and inspired. Without pain. This was a revelation after years of believing I could only digest well cooked foods. I would never have believed I could eat a plate of raw food and feel so incredible. So you can expect some raw recipes in the near future. First up is learning how to make some luscious cashew cream. I'm checking out Chef Juliano's cookbook, RAW . In the meantime- I hope you enjoy these tender almond flour muffins studded with fresh blueberries. These are light and delicious. Tender almond meal gives this muffin a delicate nutty scent. Gluten-Free Blueberry Muffin Recipe with Almond Flour I used Bob's Red Mill Almond Flour in this new muffin recipe. Finely ground almonds create a delicate, soft gluten-free flour that is light and subtly sweet. Preheat the oven to 375ºF. Line a 12-muffin tin with paper liners . Whisk together: 1 1/3 cups almond meal 1 cup sorghum (or brown rice flour , if desired) 1/2 cup tapioca starch or potato starch (not potato flour!) 1/2 teaspoon sea salt 1/2 teaspoon baking soda 1 teaspoon baking powder 3/4 teaspoon xanthan gum 1/2 teaspoon Authentic Foods Vanilla Powder Beat in: 1 1/3 cups organic light brown sugar 2 tablespoons light olive oil 1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water till frothy 1/2 cup warm water, more as needed, up to 3/4 cup 1 teaspoon fresh lemon juice Beat the batter until it is smooth, like a slightly thickened cake batter. I found this batter a bit thinner than I'm used to (I haven't baked with almond flour in several years). Add in: 1 pint fresh blueberries, washed and patted dry Stir gently and briefly. Baking instructions: Plop the blueberry muffin batter into the twelve lined cups. You'll probably have some xtra- for a baker's dozen. We made tiny mini-muffins with our extra better. Too cute. Bake in the center of a preheated oven for 23 to 25 minutes, until golden and firm to the touch. A wooden pick inserted into the center should emerge clean. Cool the muffin pan on a wire rack for five minutes. Gently pop the muffins out to continue cooling on the rack (don't cool them in the hot pan- they'll get soggy). If by some chance, Babycakes, your muffins are soggy or slightly underdone-- due to unforeseen oven temperature variations-- place them back into the warm oven directly on the center rack for five minutes or so. Divine warm. Enjoy every bite. Wrap and freeze cooled muffins for future breakfast treats. Makes a baker's dozen. 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. GFG notes: If you prefer using eggs in your gluten-free baking, I recommend using two to three organic free-range egg whites , beaten till frothy. You'll need 1/4 cup liquid, so two will work, if large enough. If not, use three. * As always, follow your own doctor's medical advice regarding food allergies. Consult with her/him before even contemplating a food challenge- and o bviously do not attempt a food challenge without medical advice and supervision. Gluten-free blueberry muffins. Um. Yes.

Source: glutenfreegoddess.blogspot.com

8 cups water 1 cup sugar 3 (6 ounce) cans frozen lemonade, thawed 48 ounces can apple juice, chilled 2 (24 ounce) bottles cranberry juice cocktail , chilled 2 cups orange juice, chilled 2 cups strong cold tea ice 1 Combine water and sugar in medium saucepan. Bring to a boil and boil 5 minutes. Cool. 2 Pour sugar syrup, lemonade, apple juice, cranberry juice, orange juice and tea over a block of ice in a punch bowl. Stir to blend. Makes about fifty (4-oz.) servings. Garnish with slices of lemon and orange. 3 Margo Oliver’s Most Treasured Recipes.

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

1 lb mixed heirloom tomato, various colors 1 tablespoon kosher salt 1/2 tablespoon dried oregano 1 1/2 tablespoons extra virgin olive oil 1/2 tablespoon red wine vinegar 1/2 small fresh red chili pepper , deseeded and chopped finely (optional) 1/2 garlic clove , grated 1/2 lb fresh mozzarella cheese , ciliegine size (cherry size) 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. Serve with mozzarella.

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

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

500 g lamb shoulder , trimmed and cut into chunks 2 tablespoons fresh thyme leaves 1 tablespoon ground cumin 1 tablespoon ground red chili pepper 4 tablespoons ground sumac shelled pistachios, 1 handful mixed salad green, 3 handfuls 1/2 cup fresh mint leaves 1 red onion , very finely sliced 1 lemon 1 bunch flat leaf parsley extra virgin olive oil salt fresh ground black pepper 4 large flour tortillas 4 tablespoons creme fraiche 1 Put the pistachios into a blender and chop until they're all about half size. 2 Add the lamb and thyme, along with most of the cumin, chili and sumac (or lemon zest) (reserve a little for sprinkling on the made-up kebab). Add salt and pepper to season. 3 Pulse until it's mixed and looks like a chunky mince. If you don't pulse, you'll end up with a puree). 4 Shape onto four metal skewers, so you have four sausage shapes. Dimple the kebabs with your fingers to improve the cooked texture. 5 Place in the fridge for a couple of hours to "set" the meat a little. 6 Put kebabs onto a very hot barbecue and cook until nicely golden. 7 Meanwhile, in a bowl, mix the sliced onion with a good pinch of salt and pepper, and a squeeze of lemon juice, which will take the edge off the onion. 8 Just before the kebabs are ready, add the salad leaves, mint and parsley to the bowl and mix together. Add another pinch of salt and pepper, drizzle with olive oil and another squeeze of lemon. 9 Warm your tortillas on the griddle (or in the microwave for a few seconds). 10 Place a spoonful of the salad mix in the middle, top with a kebab and a dollop of creme fraiche, and sprinkle with a little of the left over spices. Drizzle with a little olive oil, wrap up and eat, delish!

Source: food.com

2 tablespoons olive oil 1 small onion , peeled and finely chopped 1 stick celery , trimmed and finely chopped (include celery leaves if possible) 1 garlic clove , peeled and finely chopped 2 sprigs fresh rosemary , leaves picked and finely chopped 2 (14 ounce) cans chickpeas , drained and rinsed 3 cups chicken stock or 3 cups vegetable stock 3 1/2 ounces ditalini (or other small soup pasta) 1/2 lemon, juice of 1/2 cup fresh basil or 1/2 cup fresh parsley , leaves picked and roughly chopped extra virgin olive oil 1 Heat a large skillet or soup pot over medium-low heat, and add 2 tbsp olive oil. Saute the onion, celery, celery leaves, and garlic, covered, until soft and translucent, about 15 minutes. 2 Add the rosemary, chickpeas and stock and bring to a gentle boil. Simmer for 20 minutes until the chickpeas are soft. Remove half the chickpeas with a slotted spoon, and purée the remaining soup in a blender, through a food mill, or with an immersion blender. Return the purée and reserved chickpeas to the pot, and add the pasta. 3 Cook until the pasta is tender, adding boiling water if necessary to loosen. Season to taste with salt and pepper and the lemon juice. Serve with parsley or basil leaves and a drizzle of olive oil.

Source: food.com

2 teaspoons cumin seeds 1 teaspoon coriander seed 2 garlic cloves , peeled 1 inch piece fresh ginger , peeled 1/2 teaspoon cayenne pepper 1 teaspoon garam masala 1/2 teaspoon sea salt 2 tablespoons peanut oil 1 tablespoon tomato paste 2 fresh green chilies 3 tablespoons unsweetened dried shredded coconut 2 tablespoons almond flour 1 small bunch fresh cilantro 1 Place a frying pan on medium to high heat and add the cumin and coriander seeds to the dry pan. Lightly toast them for a few minutes until golden brown and fragrant; remove pan from heat. 2 Add toasted spices to a mortar and pestle and grind until fine, or put them into a food processor and whiz to a powder. 3 Add ground spices to a food processor, if you haven’t done so already, with the remaining ingredients and process until you have a smooth paste.

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

Source: food.com

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

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

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