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I wake up this morning with a feeling that I want to bake something, ^^, well I always be like this, I know. But I really had no idea which recipe I want to test or try. Brown sugar banana nut cake Suddenly I saw something on the dining table, "very, very ripe banana" , the one that's good for nothing but a banana cake, hehe. And I know what I will bake, a banana cake, it's the right answer. Banana cake is very easy to make, it's one of my favorite cakes, one of cakes that I can make by myself and there are a lot of recipe for this kind of cake. You can go for more or less banana (I love more ^^), use butter or oil, different flour or use whole wheat flour too. So if you want to try new recipe for each day for a month I know that you can, haha. Anyway I don't have problem in choosing the recipe, I select the one from British Baking by Oliver Peyton, (you can see inside of the book here )the book that put me in baking mood for today. But following the original recipe is not what I can do, so turn it into something small and cute is my idea, and extra reason is I have only 2 bananas left, making the full recipe is not possible. And I beat the butter than melting it because I want my cake to be on soft and light side than compact. I know that everyone will be happy with this cake, warp it and tie the ribbon, it will become one of very welcome gift. Adaptation from: British Baking by Oliver Peyton Brown sugar banana nut cake Make 5 mini loaves (5.5x10cm) 20g ............................... Nuts, roasted and chopped 100g ............................. Plain flour (all purpose flour) ½ tsp ........................... Baking soda ¼ tsp ........................... Salt 65g ............................... Unsalted butter 100g ............................. Brown sugar 1 .................................... Egg 2 .................................... Bananas (about 200g) 30g ............................... Buttermilk (or plain yogurt) ½ tsp ........................... Vanilla extract ....................................... sugar and chopped nut for decorating top of the cake (optional) Preheat the oven to 180 °C Sift the flour, and baking soda together. Mash the banana, and set aside Beat the butter, salt and sugar until light and fluffy, put the egg and vanilla into the butter and beat to combine follow by the mashed bananas. Divide the flour mixture into 2 , put half of the flour mixture into the batter, beat until combine add the Buttermilk, follow with the rest of the flour, and chopped nut mix to combine. Scoop the batter into the loafs, sprinkle with sugar and chopped nuts. Bake for 25 minutes, or until the cake is spring when touch lightly. Brown sugar banana nut cake Brown sugar banana nut cake: Simply the best!

Source: dailydelicious.blogspot.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

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... This is a quick and simple recipe that's nice to have on hand when you want something hot and hearty for dinner. It was developed by Rachael Ray and my version of it closely resembles hers. I had originally intended to have a light supper tonight, but it appears that winter missed the memo regarding the arrival of spring, and, as the day turned stormy and cold, a heavier meal seemed more appropriate. So, water for pasta was put to boil, and chicken, originally intended for the grill, was chopped, and then sauteed with lemons and capers to form a light pasta sauce. This truly is a 30 minutes meal and the recipe is structured to allow you a couple of options. Lemon can be adjusted to personal taste and olives can be swapped for capers if you prefer them. While I used penne this evening, any pasta clearly will work here. Leftovers, while problematic, require special handling. The pasta absorbs the sauce, so, I add a can of mushroom soup when I reheat it. It really works quite well and day two pasta , while slightly different, is as tasty as the original meal. This is simple, hearty and a great fall back recipe. It won't appear on anyone's bucket list or be your final meal request, but it is nice to have on hand for dinner when you are very busy. Here's the recipe. Lemon Chicken with Capers or Olives and Penne Pasta ...from the kitchen of One Perfect Bite courtesy of Rachael Ray Ingredients: 2 tablespoons extra-virgin olive oil 6 boneless, skinless chicken thighs cut into 1-inch pieces Salt and pepper 1-1/2 tablespoons butter 2 tablespoons chopped garlic 1/4 cup finely chopped scallions 2 tablespoons all-purpose flour 1/2 cup white wine or dry white vermouth 2 to 4 tablespoons fresh lemon juice 1 cup chicken broth or stock 3 tablespoons capers or coarsely chopped kalamata olives, drained and rinsed 1/2 cup + 2 tablespoons flat-leaf parsley, chopped 12 ounces penne rigate pasta, cooked to al dente Directions: 1) Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan. Set aside. 2) Return skillet to heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, garlic and scallions to skillet. Saute garlic and scallions 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid, about 1 minute. Whisk lemon juice and broth into sauce. Stir in capers or olives and 1/2 cup parsley. When liquid comes to a bubble, add remaining 1/2 tablespoon butter to sauce to give it a little shine. Return chicken to pan and heat through, about 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Sprinkle with reserved 2 tablespoons chopped parsley. Yield: 4 servings. You might also enjoy these recipes: Pasta with Chicken and White Sauce - Jamie Oliver Chicken and Bacon Pasta - Anne's Food Bruschetta Chicken Pasta - Erin's Food Files Chicken Spaghetti - The Pioneer Woman Cajun Chicken Pasta - Dinah's Dishes Chicken Pasta - Tastydays Lemon Chicken Pasta - Everyday Cookin' Easy Lemon Chicken with Pasta - Food Network Lemon Chicken Pasta Salad - Food for My Family Creamy Chicken and Mushroom Pasta - My Halal Kitchen Pasta with Chicken and Asparagus - Simply Recipes

Source: oneperfectbite.blogspot.com

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

Source: vegancrunk.blogspot.com

Light and tempting turkey meatballs with fresh herbs, ginger and lime. Okay, I confess. I admit it. When it comes to this recipe? I was totally inspired by Jamie Oliver and his Jamie's Food Revolution . I loved the flash mob stir-fry dance at Marshall University in episode four ( view here at WabiSabi, one of the participants ). The energy, spirit and creativity of the students, the killer combo of cooking and dance, with a generous dash of self expression and celebration got this creaky gluten-free goddess off the couch and movin', Baby. Not to mention, craving a pan-tossed noodle stir-fry. No doubt about it, I've been more attuned to Asian inspired flavors since moving to Santa Monica. Understandable. It's hard not to respond to the fresh, Pacific-infused tastes and heady scents of Asian fusion out here. So when we decided to play around with meatball recipes this weekend, yours truly started conjuring fusion-style tweaks for the humble Mediterranean meatball recipe I know and love. First- I wanted to use organic free-range turkey (come Spring, I favor lighter meatballs and meatloaf , don't you?). And I knew I wanted to use fresh chopped herbs- mint, cilantro and parsley. Perfect with a splash of lime. Some spring onion. A little ginger and chile. Boom. This Asian fusion meatball was born. A quick note on my noodle choice- I've discovered Ancient Harvest Gluten-Free Quinoa Pasta - - and I love the texture and flavor. This is the least starchy gluten-free noodle I've found. And the best part is (perhaps due to the higher protein content of quinoa flour?) it stands up to pan tossing for brilliant stir-fries. Shake up your recipe routine with Asian style noodles and ginger-lime turkey meatballs. Gluten-Free Turkey Meatballs Recipe with Lime, Mint and Ginger on a bed of Asian Style Noodles, Baby Spinach and Fresh Herbs I whipped up an easy Asian stir-fry sauce without soy. But you could easily substitute my molasses and balsamic blend with gluten-free wheat-free tamari sauce . These turkey meatballs are also egg-free. Ingredients: 2 pounds free range organic ground turkey- we use Heidi's Hens® Certified Organic Turkey 1 1/2 cups gluten-free bread crumbs 1 large spring onion or scallion (or 2 small), diced fine 1 medium large carrot, processed or diced very fine 2 cloves fresh garlic, minced 1 teaspoon grated fresh ginger 2 tablespoons fresh chopped parsley 2 tablespoons fresh chopped mint leaves 2 tablespoons fresh chopped cilantro leaves Juice from 1 fresh medium lime 1 tablespoon molasses or wheat-free tamari sauce 1 tablespoon raw agave nectar or real maple syrup Sea salt and ground pepper, to taste (use less salt if you use tamari sauce) Instructions: Preheat the oven to 350ºF. Line a baking sheet with a reusable Exopat or Silpat . Or double up baking sheets and line the upper pan with parchment paper. In a large mixing bowl, break apart and blend the ground organic free-range turkey with the gluten-free bread crumbs, using a sturdy metal spoon . Add in the diced spring onion, processed carrot, minced garlic, grated ginger, and fresh herbs. Mix just until blended. Add in the fresh lime juice, molasses (or wheat-free tamari), agave. Mix lightly. Season with salt and pepper as you go- but don't add too much salt- especially if you use tamari sauce, which is already salty. Form 28 meatballs using the palms of your hands to roll and round spoonfuls of the mixture. They should be roughly the size of a golf ball. Place the turkey meatballs on the lined baking sheet as you roll them. Wash your hands in hot soapy water- you know this, right? Bake the meatballs in the center of a pre-heated oven for about 20 to 30 minutes until no longer pink inside. Place the baking sheet on a cooling rack and brush them with a little olive oil. Serve immediately with Asian style noodles, recipe follows. Recipe Source: glutenfreegoddess.blogspot.com Gluten-free meatballs with Asian style noodles. Quick and Easy Asian Style Noodle Recipe As mentioned, I don't use soy, but a wheat-free tamari sauce would be delicious in this quick stir-fry sauce. Sub the molasses with the gluten-free tamari sauce . Or just add in some gluten-free tamari, to taste. Note: I don't add extra sauce on the meatballs when I serve them like this- but if you prefer your meatballs saucy, make extra stir-fry sauce. Ingredients: 1 package gluten-free noodles or spaghetti Vegetable oil, as needed 2-3 spring onions or scallions, sliced (white and light green sections) 2 cloves garlic, minced 1 fresh diced chile, or hot pepper flakes, to taste 1-2 teaspoons fresh grated ginger- or to taste 3-4 carrots sliced into matchsticks 3 tablespoons molasses or gluten-free Tamari 2 tablespoons balsamic vinegar Sea salt, to taste 1 12-oz. bag of baby spinach leaves 2 tablespoons each of fresh chopped parsley, mint and cilantro Instructions: Bring a pasta pot of water to a rapid boil. Add a dab of vegetable oil. Add the noodles and stir. Cook the quinoa noodles until they are al dente- firm to the bite- not mushy! 4 to 6 minutes. Don't overcook. I mean it. Meanwhile, heat a tablespoon of coconut oil in a large wok style pan or skillet over medium-high heat and add in the spring onions, garlic, chile, ginger, and carrots. Stir-fry until the carrots are tender-crisp. They should be done roughly in 4-5 minutes. Add in the molasses and balsamic vinegar (or if using tamari sauce, use that in place of molasses) and stir to coat. Taste test to see if the carrots need a little salt. Drain the al dente noodles and quickly add them into the wok/skillet mixture, tossing lightly to coat the strands. Add or adjust seasonings to taste. Add in the baby spinach and toss again- just to heat through to barely wilting- not even a minute. Add in half the chopped fresh herbs and toss a bit. Plate the noodles immediately. Add the turkey meatballs. Sprinkle with the remaining fresh herbs. The noodle recipe serves 4, with leftover meatballs. Note: Freeze leftover meatballs for an easy weeknight supper. Recipe Source: glutenfreegoddess.blogspot.com All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. More gluten-free meatball recipes from food bloggers: I Am Gluten-Free's secret ingredient Gluten-Free "Meatballs" Gluten-Free Day's lamb based Gluten-Free Meatballs Greek Meatballs with feta at Kalyn's Kitchen Gluten-Free Spaghetti and Marvelous Meatballs at Healthy Eats Sensitive Pantry's Tiny Turkey Meatballs

Source: glutenfreegoddess.blogspot.com

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

Source: food.com

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

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

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 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

4 1/2 lbs root vegetables (celeriac, potatoes, *swede, parsnips, carrots, Jerusalem artichokes) salt & freshly ground black pepper, to taste extra virgin olive oil or butter 1 *NOTE: swedes are known in US as rutabagas. I've also used yams/sweet potatoes, turnips and fingerlings in this recipe. ~fyi~. 2 Feel free to use any single vegetable or a mixture of your favorites. Cookgirl says that a mixture of root vegetables is the way to go! 3 Peel the root vegetables then chop up into golf-ball sized pieces, place in salted boiling water and cook until very tender. 4 Drain in a colander. 5 Place the vegetables back in the pan and mash with a potato masher. 6 You can mash them as smooth or as chunky as you like. Season with salt and pepper, then enrich the flavor with extra virgin oil or butter, or both, to taste. (I prefer using both olive oil and butter.). 7 Jamie continues to say: once cooked, the mashed vegetables can be kept warm in a bowl covered with kitchen foil over simmering water. This is handy when cooking for a dinner party -- (especially when timing is of utmost importance.).

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

1 tablespoon mixed fresh herbs , such as dill, flat-leaf parsley or 1 tablespoon chives , roughly chopped 300 g ground pork , the best quality you can afford 300 g minced beef 1 large egg 100 ml milk 75 g dried breadcrumbs 1 teaspoon ground allspice sea salt & freshly ground black pepper olive oil 1 Set aside a few of the herbs, then put the rest into a large bowl with the pork, beef, egg, milk, breadcrumbs and allspice. Add a good pinch of salt and pepper, then get your clean hands in there and scrunch and mix it well. 2 Divide the mixture in half, then pat and roll each half into a sausage shape. Cut each one into 15 equal pieces, then wet your hands and roll 30 little balls. Keep wetting your hands as you go so you get nice round elegant meatballs. Put them on a large oiled tray, then cover with clingfilm and pop into the fridge for 1 hour to firm up. 3 When you're ready to cook, put your largest pan on a medium heat and add a glug of olive oil. Once hot, add the meatballs and fry gently for 10 to 15 minutes, tossing occasionally, until they are golden brown. 4 Transfer the meatballs to a large plate. Spoon away any excess fat from the pan, then add the lemon juice, a splash of stock, the flour, the cream, a heaped tablespoon of lingon berry or berry jam and a good pinch of salt and pepper. Bring to the boil, then turn the heat down and reduce until you have a nice consistency that will cling to the meatballs. Taste it, then season with a pinch of salt and pepper. Return the meatballs to the pan and move them around so they get coated in the sauce. 5 Serve your meatballs – eight per person is about right – drizzled with any lovely sauce left in the pan and with a few spoonfuls of warmed-up jam on top.

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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