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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

Besides baking, I bought an oven 3 years ago with the intention to use it to for roasting. However, it took me much longer before I attempted to roast a whole chicken! I used to think that it must be a very mind boggling task to roast a chicken, mainly because I am not familiar with herbs and spices. I am glad that I have since uncovered my myth about roasting and even learned a thing or two about cooking with herbs. Ever since the first trial, this Roast Chicken with Lemon and Rosemary has became a regular dish on our dinning table. I adapted several recipes, although I followed quite closely to Jamie Oliver's version, and came up with one that uses ingredients which I always have on hand or are readily available from the supermarket shelves. Even though I would prefer to use fresh rosemary, on several occasions I have replaced it with dried ones, it works just as fine. I love any kind of potatoes. So, I will not miss the chance to roast some potatoes alongside the chicken. I have experimented with Russet potatoes as well as the usual yellow potatoes commonly available at the local wet markets. Both taste great to me, but if you like very fluffy potatoes, then go for Russets. The potatoes are first boiled with a whole lemon till they are tender. They are then tossed with some simple seasonings before layering them in a roasting pan. This layer of potatoes also serves as a 'rack' for the chicken. The hot lemon is stabbed several times before it goes inside the cavity of the chicken. The roasting time can be pretty long, my oven usually takes at least 90 mins or longer before the chicken is done. I shouldn't be complaining as I pretty much enjoy the aroma created by a chicken roasting in the oven...which is infused with the fragrant lemon-pine flavour of the rosemary and a subtle presence of lemon. This roast chicken is full of flavours, deliciously tender and juicy, even the breast meat tastes good to me. The best part has to be the crackly crispy skin, which my elder one would always save for the last ;) Lemon and Rosemary Roast Chicken Ingredients: 1 medium-size chicken 2 teaspoons fine sea salt 2 teaspoons freshly grounded black pepper 1 teaspoon dried mixed herbs 2 teaspoons fresh, finely chopped rosemary (or use 1 teaspoon dried rosemary) 1/2 kg potatoes 1 lemon Method: Grate zest of the lemon in a bowl. Add salt, pepper, mixed herbs, rosemary and mix well. Set aside. Wash, clean and pat the chicken dry (very dry) with paper towels all over, including the cavity. Rub the seasoning mixture over the chicken and inside the cavity. With fingertips, gently separate the skin from the meat of the chicken breast and push some seasoning mixture under the skin. Leave the chicken to marinate for at least 4 hours or up to 24 hours. Remove chicken from fridge and let it rest in room temperature for at least 30 mins so that it will cook evenly. Brush melted butter (or olive oil) all over the chicken. Peel and cut the potatoes into halves or quarters. Put them into a pot of water with a pinch of salt together with the whole lemon. Bring to a boil and continue to cook for about 10 minutes. Drain and allow to steam dry for 1 minute. Return the potatoes to the same pot. Toss the potatoes with some salt, freshly grounded black pepper and a little olive oil. Do this while the potatoes are still hot so their outsides get chuffed up and fluffy. While the lemon is still hot, carefully pierce it with the tip of a sharp knife about 10 times. Stuff the lemon inside the cavity of the chicken. Put the potatoes in a roasting pan. Tuck the wings underneath the chicken and place it breast side up, on the potatoes. Cook in preheated oven at 200 degC for around 40 - 45 minutes or until the skin is nicely browned. Turn the chicken over and roast for a further 30 minutes or until the skin is browned. Turn the chicken breast side up again and roast for another 10 - 15 mins until the chicken is done and the potatoes are nice and golden. To test whether the chicken is done, pierce the tip of a knife near the joint between the drumstick and the thigh. The juices should run clear (not pink), if it is still pink, cook the chicken a little longer. Carefully remove the lemon from the cavity. Let the chicken rest for 10 minutes before serving. This allows the juices to settle and the chicken will be much more succulent.

Source: happyhomebaking.blogspot.com

#fullpost{display:inline;} Doing things for others is said to be a path to happiness and that may be why this time of year is filled with so much joy. While I’ve been searching for gifts for my family and friends, I’ve come across a few items that would be perfect for that Texan in your life. So without further ado, here is my 2011 Homesick Texan gift guide. Texas gift towels, glasses, plates and more My mom does this great thing where she wraps gifts in dishtowels, which means that I haven’t had to buy one in years due to a ready supply. That said, when I came across some mighty fine Texas dishtowels made by Catstudio , I knew I had to add one or two to my collection. Catstudio has also applied its design prowess to creating themed dishtowels for the cities Austin, Dallas, Houston and Fort Worth, along with fabulous glasses, plates and throw pillows. Cute, fun and practical! Texas pecans Last week when I was home for Thanksgiving, I probably ate over a pound of local pecans. Sure, pecans grow in other places, but those from Texas are definitely the sweetest, most flavorful pecans around. In New York City, it’s difficult to find Texas pecans but I’ve found a few places that do mail order, such as these organic pecans grown by Caddo Valley Pecans , which come from a grove near the North Texas town of Bonham. And if you’re looking for some pecan candy to go along with your nuts, there’s Oliver Pecan Co. , which is based in San Saba, the pecan capital of the world. Dublin Dr Pepper Dublin Dr Pepper, everyone’s favorite Dr Pepper made with cane sugar instead of high fructose corn syrup, has been accused by Dr Pepper parent company Cadbury Schwepps of not sticking to its agreement to sell only within a 44-miles radius from its Central Texas bottling plant. While the two are in litigation you can't order it online but if you call, I hear you can place an order for the highly prized beverage . Likewise, if you want to show your support for Dublin Dr Pepper, you can contribute to their legal defense fund and get a T-Shirt that proclaims, “Save Dublin.” But even though Dublin Dr Pepper is no longer offered online, they do offer other soft drinks in bulk syrup form (if you want to mix your own soda), such as a five-gallon bag of Big Red syrup made with cane sugar . Friday Night Lights, The Complete Series It’s Texas high school football playoff season, an occasion on proud display in many of the small towns I drove through while I was home for Thanksgiving. Seeing the numerous signs showing support for all the hometown teams made me nostalgic, not only for my own high school days but for the show “Friday Night Lights,” which ended this year. While I’ll never be 17 again, thanks to thiss DVD collection of all five season I can at least revisit this quintessential show about Texas small-town life. Texas Waffle Maker When I mentioned Texas-shaped baking pans last year, many of you told me about your Texas waffle makers . “Waffles shaped like Texas are the best,” you insisted. And indeed, I had the opportunity to try many Texas-shaped waffles myself this year as I traveled around the state staying at various motels that had them on offer at their breakfast buffets. And if you're wondering, yes it’s true—waffles shaped like Texas do taste better! Signed copies of The Homesick Texan Cookbook Okay, I realize I'm a bit biased in listing my book but I’ve been told by my mom that The Homesick Texan Cookbook makes a superb gift. (Though apparently others such as The New York Times , Epicurious and Amazon agree.) You can buy it wherever books are sold but if you’d like a signed copy, just call my local bookshop Posman Books (212-627-0304), tell them the inscription you'd like, I'll sign it and they'll ship it. While you're book shopping, you should also check out two other Texas cookbooks that came out this year: Lou Lambert's and June Naylor’s Big Ranch, Big City Cookbook , a beautiful survey of Lou’s delicious West Texas-inspired cooking, and a reissue of Cheryl and Bill Jamison’s Texas Home Cooking , a classic that has recipes for just about everything. Texas relief This year has been a tough one for Texas. The ongoing drought has brought on a series of disasters, such as the loss of crops and livestock, not to mention the horrible wildfires that devastated parts of the state. In light of all this, a charitable donation to a disaster relief organization working to help Texas is an excellent way to give back to the place you love. There are many, but here are a few to get you started: Central Texas Red Cross or one of the other Red Cross chapters across Texas ; Texas Episcopal Disaster Relief and Development , and the state government’s own fund, The Texas Disaster Fund . Of course, there are many other terrific gifts for homesick Texans. For instance, if you're looking for grapefruits, barbecue, tamales or more, then check out this gift guide , this gift guide and this gift guide from previous years.

Source: homesicktexan.blogspot.com

Yesterday my sister-in-law Annie invited us and another SIL Doreen to her house for a Christmas dinner. I brought my favourite carrot cake with cream cheese frosting (now becomes Annie 's favourite too, hehehe), macarons for her daughter who loves macarons and Nama chocolate to her house. I still have room to improve for a nice macaron, i feel my macarons still has no nice legs or skirts..I suspected that it was caused by high oven temperature and i need to practise more.. I also made Nama chocolate from a very popular recipe by Nami Just One Cookbook ... I forgot to take this chocolate picture in Annie's house, this picture was taken at home, with a nice oven mitten from Jane and silver cake stand from Helena .. Let's see what we had on that night. All foods were prepared by my SIL's husband Terry who is a great cook! Starter- Pig in blanket ( In the United Kingdom, "pigs in blankets" refers to small sausages (usually Chipolatas) wrapped in bacon. They are a traditional accompaniment to roast turkey for Christmas dinner. Pigs in blankets can be accompanied with devils on horseback, an appetizer of prunes, or less commonly dates, wrapped in bacon, read more here ) Nice cheese with crackers.. Her daughters supposed to make a Christmas Fruit Tree.. after i brought my son for a good swim (at the swimming pool) downstairs.. Once we returned i saw the edible fruits tree has became fruits platters on plates. They seem have given up making this tree. You can see a Christmas fruit tree image here Chicken Shepherd Pie, my son Desmond loves this very much. You can refer to my cottage pie recipe and it is just replace the beef with chicken.. The main course- A very nice and moist roast Turkey. Terry strongly recommended this easy and good recipe from Jamie Oliver I love the special stuffing which not stuff inside the usual cavity area instead stuff in between skin and breast.. resulted very flavourful meat.. brown sauce and vegetables everyone was enjoying this yummy Turkey meal.. And we had carrot cake for dessert, feel shy for my poor frosting..I got the idea of pipe red poinsiettas when i saw in Piece of Cake blog ..So I quickly bought a leaf tip to pipe these flowers but red was end up become orange in colour as the colour of cream cheese has smeared into the colour of red. We also had this fruit cake with Kahlua, very special indeed! A must have item during Christmas, gingerman cookies Every kids received a Christmas gifts given by Annie, and even i have Christmas gift too. It was few very lovely knitted cup dolly, you will be seeing these in my future pictures.. Last but not least, Terry was afraid that we were still hungry (actually we all still very full), he went to stir fried a big plate of Kampua noodles (he brought back from Sibu) for us, another yummy treat!! Even we still feel full, this big plate of noodles still gone just in a minute! I made a larger carrot cake this time, i modified the old recipe to make a 8" carrot cake.. Carrot cake with cream cheese frosting Recipe source: modified from old recipe here , with minor changes *makes a 8” round pan Carrot cake 300g finely shredded carrots 260g all purpose flour 1tsp baking powder 1tsp baking soda 1/2tsp salt 160g caster sugar 110g brown sugar 1/2tsp nutmeg powder 1/2tsp cinnamon powder 200g corn oil 1tsp vanilla extract 4 eggs, lightly stir 100g walnut, chopped 50g mixed dried fruits 50g dried cranberries Method 1. Sift flour, cinnamon, nutmeg, baking powder and baking soda in a mixing bowl. 2. Add in caster sugar, salt and brown sugar, stir well. 3. Add in carrots, corn oil, vanilla extract and egg, beat for few minutes till mixture well combined. 4. Add in walnut and dried fruits, mix well. 5. Pour in a greased and line baking pan, bake at pre-heated oven 180c for 50mins or inserted with a skewer came out clean. 6. Cool on a wire rack and apply cream cheese frosting. Cream Cheese frosting 300g cream cheese, at room temperature 80g butter, at room temperature 140g icing sugar, sifted 2tsp lemon zest Method 1. Beat cream cheese and butter till light and creamy. 2. Add in icing sugar and mix well on low speed. 3. Add in lemon juices and lemon zest, combine well. 4. Store in fridge for later use. Thank you to Annie and Terry for the invite, we were enjoyed so much for all yummy foods that prepared for us..

Source: nasilemaklover.blogspot.com

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

Tweet #pin-wrapper > a {background-image:none !important;} 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

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

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

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

Source: food.com

1 rack of lamb 2 teaspoons ras el hanout spice mix 2 teaspoons spanish smoked paprika (pimenton) 1 tablespoon extra virgin olive oil 1 tablespoon pomegranate molasses 1/2 cup pistachio nut 1/4 cup breadcrumbs 1/2 onion , chopped 1 tablespoon butter 1/2 cup israeli couscous 1 cup chicken stock 1/3 cup mint leaf 1/3 cup cilantro leaf 1/3 cup flat leaf parsley 1/4 cup pomegranate seeds 1/2 preserved lemons or 1 lemon, zest of 10 dried apricots 1 Rinse rack of lamb under cold water and pat dry. Using a sharp knife, cut a few slits between the bones and into the meat. (This will allow some of the spice blend to penetrate into the meat) Brush with olive oil. Sprinkle with Ras el hanout and paprika. Allow to stand at room temperature while preparing the couscous. 2 Rinse cilantro, parsley, and mint leaves. (Amounts listed above in ingredients are approximate, since I use a handful of each) Dry in paper towels, then roughly chop. Also roughly chop preserved lemon and dried apricot. **For most recipes that call for preserved lemon, thoroughly rinse off the salt and remove the pulp and seeds, using only the rind.** If you do not have preserved lemon, zest a whole lemon to add later while combining couscous ingredients. 3 Grind pistachio nuts and combine with bread crumbs. (If your pistachios are salted, there is no need to add salt to the lamb before searing it). 4 To prepare the Israeli couscous, melt butter in saucepan and sauté chopped onion until soft. Add the couscous and cook with the sautéed onion, then add the stock. If you do not have stock, use water. Bring to boil, then reduce heat. Cover and continue simmering about 8 minutes, until couscous is soft. Not all of the liquid will be absorbed. Empty contents into a fine-mesh strainer and rinse with cold water, rinsing off the starch that was released during simmering. Return the rinsed and drained couscous back into the saucepan and reheat slightly. 5 Prepare your lamb: Preheat oven to 375. If your pistachio nuts are unsalted, sprinkle rack of lamb with salt. Using an oven-proof skillet, heat olive oil over moderately high heat. When oil is hot, sear the lamb rack until browned, about 5 minutes per side. 6 Remove pan from heat. Slather both sides of lamb rack with pomegranate molasses. Then with meaty side of lamb rack up, pack nut crumb mixture on top. Place skillet in oven and roast until internal temp reaches 140 degrees F for rare, about 15-20 minutes. Then allow to stand a few minutes before carving. 7 Combine couscous, preserved lemon or zest, apricot, pomegranate seeds, and chopped mint, cilantro, and parsley. If desired toss couscous with a splash of olive oil and a small amount of lemon juice from the zested lemon. 8 Carve rack into 8 chops. Spoon couscous onto plate and arrange chops on top. 9 ************************************************************************************************. 10 Preserved lemon: You will need a glass jar with an air-tight seal. Combine ~ a tablespoon of coriander seed with ~ a tablespoon of fennel seed. Place 1 bay leaf and 1 cinnamon stick in the bottom of glass jar. Have a small bowl of Kosher salt nearby. Slice lemons in quarters ALMOST down to stem end, but leave intact. Place coriander and fennel seed inside lemon and also fill with salt. Place cut side down into glass jar, squeezing as many into the jar as you can. As you squeeze them, some of the lemon juice is released, but not enough to fill the jar. Just continue packing in as many lemons as you can and add additional salt between layers of lemon. Top off with freshly squeezed lemon juice. Then refrigerate for a month. I think this is Jamie Oliver's technique, but there are many out there. He has also suggested doing this with other citrus, like limes and mandarin oranges. Meyer lemons work nicely. Some techniques suggest a layer of olive oil on top, and this works well, too.

Source: food.com

250 g strawberries , quartered 100 g Baby Spinach, washed 3 tablespoons olive oil 2 tablespoons balsamic vinegar 1 teaspoon brown sugar 1 Combine Oliver Oil, Balsamic Vinegar and Brown Sugar thoroughly. 2 Place Spinach in a bowl and place Strawberries on top. 3 Drizzle dressing over Strawberries and wait 5 minutes before serving.

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

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

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 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 - I used 290g all purpose flour + 50g millet 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

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