resepi sos salsa | resepi biskut almond butter | resepi nachos salsa | resepi almond batter | resepi salmon head | resepi sour cream untuk fish grill | cara sos nachos | resipi sos salsa

Login to cooktime24 in order to save your favorite recipes

If you have not registered yet, register now!

Forgot Password?

2 T fennel seeds 2 T cumin seeds 2 T coriander seeds 1/2 T fenugreek seeds 1/2 T black peppercorns 1 clove 1/2 cinnamon stick 2 cardamom pods 2 inches fresh ginger , peeled 2 tennis-ball-sized red onions, peeled 10 cloves of garlic , peeled 2 fresh red chiles w/seeds 1 bunch fresh cilantro 2 T butter 2 14-oz cans chopped tomatoes 1 cup stock or water one 3 1/2 leg of lamb , diced 1 handful chopped mint and cilantro 1 cup plain yogurt (nonfat is fine) salt and freshly ground black pepper lime juice to taste optional cayenne pepper Preheat your oven to 325. Lightly toast the first 8 ingredients in a dry pan over medium heat until they smell good and darken a few shades, then grind them in a coffee grinder. If you are using pre-ground spices, just toast those. Chop the ginger, onions, garlic, chiles, and cilantro roughly, then add the spice mix and puree in a food processor. In a large oven-proof casserole or Dutch Oven, fry the pureed mixture in the butter for a little bit, stirring regularly. Jamie Oliver says "until it goes golden" but mine never does. Add the tomatoes and stock or water. Bring to the boil, cover with the lid or foil and place in the oven for 1 1/2 hours to intensify the flavor. This is your basic curry sauce. If the sauce is still liquidy when it comes out of the oven, continue to simmer it on the stove until it thickens. If it is too thick add some more liquid. (note: if you are halving the recipe, don't halve the liquid or your curry might dry up in the oven.) Fry the lamb cubes in a little olive oil or cooking spray until golden, then add to the curry sauce and simmer for around 1 hour, until tender. You can vary the curry by using diced chicken, shrimp, tofu, or paneer instead of lamb. You can also toss in any kind of vegetable or legume you like towards the end of cooking. I did spinach and leftover boiled potatoes. Okra would be delicious. Sprinkle the curry with the chopped mint and cilantro. Stir in the yogurt, add a good squeeze of lime juice, and season to taste with salt, pepper, or a little cayenne if you like it spicy. Serve with Indian breads, basmati rice, and cold beer.


kakliza teruja ngan resepi Jeni [] .... sori Jeni... kakliza copy n paste dari Jeni jer... Rosemary Grilled Chicken Fillet Inspired by Jamie Oliver/Jeni ~ Bahan-bahan 4 ketul boneless chicken 10 gm rosemary kering 1 tsp serbuk lada hitam 4 ulas bawang putih 2 tbsp minyak zaitun Garam secukup rasa Lemon Cara Membuatnya 1. Tumbuk rosemary bersama bawang putih. 2. Keringkan ayam dengan paper towel. Lumurkan ayam dengan minyak zaitun, rosemary yang telah ditumbuk dengan bawang putih, serbuk lada hitam dan garam secukup rasa. 3. Masak atas frying pan atas api yang sederhana supaya bahagian dalam ayam masak sekata tanpa menghangitkan luar ayam. 4. Sedap dimakan dengan salad, mayonis dan perah lemon ke atas ayam yang telah dimasak tadi. The leftovers can be used to make sandwiches the next day


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.


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


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


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


Salam semua...harap semua sihat2 la yeaa...kalau sakit sikit2 tu adat laaa...cuaca sekarang pun x menentu kan...Okay la ni entry menu yang dah licin pun, xdan nak letak entry sbb balik kampung...Akak masak masa balik lunch hari Jumaat baru2 nih. Kebetulan ada 2 orang anak sedara sunti (anak my bro) yang datang tdo kat rumah ni...biasalah budak2 tu, kalau ada Najwa n Najiha balik, diaorg mesti merengek kat parents diaorg nak mai tdo rumah akak ni...pastu bkn tdo sangat laa...berjaga malam bertenet, berborak sampai kul 2 3 pagi haaa...gasaklaaahh musim cuti nih... Pendek kata, rumah akak ni kalau semua anak2 balik...mmg pencuri takut nak dekat kot, terang benderang jek sampai kul 2 3 pagi...hahahaaa... Okay la, meh layan je resepi nih, kot ada yang teringin nak buat, dah ramai pun yg buat dulu...anak2 akak dan anak2 sedara suka sangat2...bertambah2 makan dengan pasta tuh....Cuma akak skip part buat meatballs tu sebab ada adik akak bagi meatballs buatan Bumiputra yang digunakan untuk buat mee bakso....hehee...Anak2 kureng sikit mee bakso ni, kalau masak western camni...ha laku laa....Resepi angkut dari dapur Ijan, Finland sana, katanya resepi asal dari rancangan masakan Jamie Oliver tu...thanks ya Ijan, izinkan akak C n P kat sini lak eh...Tengoklah, bekas tu comot2 kesan sos n cheese mendidih dlm oven, sbb nak amik gambar pun cepat2 jek lepas keluar oven, nak siap pegi ofis lak pastu...hehee MEATBALLS IN TOMATO SAUCE Sumber: Ijan, Finland Untuk meatballs (*akak skip part ni sbb ada meatballs buatan bumiputra dah..lenkali try wat meatballs ni...hehe) 500 gm daging lembu kisar – kite guna daging kamben yg dikisar 1/2 teaspoon serbuk jintan manis 1/2 teaspoon serbuk ketumbar 1/2 teaspoon serbuk cili 2 genggam breadcrumbs 1 telur -kite tak letak 1 tablespoon daun oregano kering/fresh 1 tablespoon daun rosemarry dicincang – kite tak letak garam 1 teaspoon serbuk blackpepper Untuk tomato sos 1 tin tomato cincang 1 biji bawang besar di cincang 1 bawang putih dicincang 1 teaspoon daun oregano kering garam Untuk dibakar mozarella cheese grated parmesan makan dengan vegeroni spirals...sedaaappp Sediakan meatballs: Campur semua bahan dalam bekas besar. Gaul sebati. Bentuk2 kan meatballs sebesar bola sepak tenis sehingga habis. Dalam kuali, panaskan sedikit minyak (kite guna dlm 5 camca besar) dan goreng semua meatballs sekaligus. Goreng lebih kurang 5 minit on all sides. Sediakan sos tomato: Panaskan sedikit minyak dlm kuali/periuk. Goreng bawang besar dan bawang putih hingga layu. Masukkan tomato, oregano dan garam. Gaul sebati dan biarkan mendidih. Tutup api. Pindahkan sos tomato ke dalam bekas yang sesuai untuk di masukkan dalam oven. Susun meatballs di dalam sos tomato tersebut dan taburkan mozarella dan grated parmesan cheese di atasnya. Bakar pada suhu 220′C selama lebih kurang 15 minit atau sehingga bahagian atas nya bewarna kekuningan. Siap


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.


How to do magic to stale bread rolls April 22nd, 2014 A simple sentence with an unimaginable impact. A couple of years ago I inconsiderately suggested something along the lines of β€œWhat do you think, should we try to bake our own sourdough bread?” To my surprise, Oliver soon picked up the idea, started to grow his own sourdoughs and with the help of Lutz and Petra (both German food bloggers) his bread repertoire began to grow slowly but steadily. His technical background led to countless spreadsheets, rise & proof time tables and records of recipes that worked well right away and ones that needed a couple of trial runs until he was happy with the result. Today we rarely buy bread anymore, home baked sourdough loaves definitely do spoil your taste and many commercially produced breads (even some of the smaller neighbourhood bakeries) just can’t keep up. Besides, there simply is nothing better than the scent of freshly baked bread in your kitchen!Since Oliver doesn’t get tired to try new recipes I’m constantly challenged to find good use for stale breads of all kind. Some cooking ideas I’veΒ experimented with, I quickly disregard, but then there are thoseΒ rare ideas that blend into your daily routine from the first attempt – and you can’t imagine ever having lived without it. Today’s recipe is of that nature and I can only urge you to give it a go.I’ve seen something similar done to stale bread many years ago on a TV show by German chef Alexander Herrmann. I believe he used a second tray to weigh the bread chips down, something I wouldn’tΒ consider necessary, even less so as I like how the slices slightly bend and twist through the roasting process.The chips work great as a one-bite-snack. Or a series of them, like…going into the kitchen, opening the airtight bowl, taking one out, nibbling on it for 3 seconds while returning to your office desk before feeling the spices kick in. And immediately feeling the urge to jet back for another – single – piece.This recipe is more a description of how to do the bread chips than an exact recipe. The amount of oil and spices depends on your personal taste & preference (hot, spicy or mild – salty or just a little seasoned) and growing experience in preparing them. If you end up with under-seasoned chips, you can always add some spices afterwards. After baking some trays you will know how much seasoning they can take. You can use almost any kind of stale white bread or bread rolls, as long as the crumb is rather even and compact. I’ve tried a very airy baguette with huge holes, too, but the chips don’t hold their shape as nicely.Preheat the oven to 200Β°C (390Β°F) and line one or two baking trays with parchment paper. Cut the bread (rolls) into – preferably – equally thin slices (~2 mm is perfect) and drizzle with your favourite olive oil. I usually spread the bread slices in my bain-marie bowl and drizzle each layer with a little olive oil, then toss them a couple of times until all of them are lightly covered in oil. Distribute them on the trays and sprinkle with fine sea salt, finely ground chili flakes or cayenne pepper and finally a generous dust (I use a fine mesh sieve) of garam masala powder.If you have a fan-assisted oven, you can bake both trays at the same time (one top level, one at the bottom, rotate after 3 or 4 minutes), if not, bake one after another (on middle level). Just make sure to check back every minute during your first baking session, similar to nuts they can go from pale to burnt within no time! Take out once they are golden brown, let cool completely on the tray, then take two opposite sides of the parchment paper and carefully let them slide into a sealable bowl or airtight container. That way they keep crisp for two weeks and longer.Done? No, wait, the best part is yet to come. Since I prepare these nearly each and every week with different bread and bread roll leftovers, we hardly ever run out of them. On the contrary, we sometimes have too much and so I started to crush the older ones by hand (more coarsely) or with a food processor (finely) and used the crumbs to take some everyday dishes to the next level. These spiced breadcrumbs can work wonders! You can top gratins or pasta with them (coarsely crushed). You can coat oven roast vegetables with them (finely crushed). You can sprinkle them on salads (coarsely crushed). You can bread fish/meat/cheese/etc. with them (finely crushed).Spicy bread chips Recipe source: own creation, inspired by Alexander Herrmann Prep time: 20-25 min. Ingredients: stale white bread or bread rolls, preferably with compact crumb olive oil sea salt chili flakes or cayenne pepper garam masala powder


“You are actually the granddaughter of two dairy farmers.” My dad said in an email after he saw my post about the visit to the dairy farm. I had forgotten that his dad ran a small dairy until my my dad was 5 years old. In fact my grandfather went to Ag school in Holland before he moved to America when he was 18 years old. So even more than I remembered the love of dairy runs deep in this family.

Which may explain why I’ve been so eager to try this particular recipe for so long. The one in which chicken shimmies into a dutch oven and makes friends with bacon (who wouldn’t be friends with bacon?), lemon peel (which makes your hands smell of the best perfume), rosemary (plucked from my newly planted herb garden), nutmeg (because it felt right) and milk.

It’s my take on a recipe that I credit Jamie Oliver for because that’s where I first heard about Chicken Braised in Milk. Jamie uses lemon, sage and cinnamon which sounds fine too, in fact there are so many herb and spice combinations that I think would do quite nicely here but let us agree to never, not ever, never leave out the lemon because that is what makes the sauce curdle.

No wait, don’t run away screaming, curdling is a good thing in this case. Unless you want your food to be purely aesthetically pleasing and not just plain delicious? Because I’ll tell you what, this dish may not win any beauty pageants but based on ease and flavor alone, we have ourselves a winner.

Be sure to use whole milk here. I personally would think of no other, it’s what we always have in our fridge, right next to the cream and butter. But I remember when my mom would gush about her whole milk childhood and I would cringe at the thought as I crunched on my cereal doused in 2%. Now anything other than whole just seems silly. I think both of my grandfathers would be proud.

Here especially we need that extra bit of fat. What happens in the pot is a bit of food magic when the lemon meets the milk and then they become fast friends and that friendship leaves you with a sauce that is yes, indeed broken, but broken like ricotta is broken: Meaning we make curds and those curds are flavored with chicken drippings and all the other fragrant and wonderful things we put into that pot (remember the bacon!)

Also, let’s remember the last post where we talked about quality and I introduced you to the Werkhoven family. The family who spends their days making sure they have barns filled with happy cows. So there are fans and fresh beds of sand, little bits of corn candy (not actual candy – the cows just love corn kernels that much) that the cows love to dig for because happy cows make the best and most milk. So we honor and value the work families like this do by buying great quality milk which we then cover our chicken with to get the most tender, flavorful and simple roast. And because I am the granddaughter of two DUTCH dairy farmers there are also potatoes along with my chicken cooked in milk.

This post was sponsored by Washington Dairy. As always, the words, images and recipes are mine.

If you are interested in learning more about the Werkhoven Farm or more on Sustainable Farming check out these great links for more information:

Sustainable Land

Cow Care

Werkhoven Dairy

The Digester Chicken Braised in Milk with Lemon, Rosemary and Bacon

Serves 4


One 3-pound (1 1/2-kilogram) chicken

Salt and freshly ground black pepper

3 tablespoons butter or olive oil

5 pieces of bacon, thinly sliced

1 large shallot, roughly chopped

1/4 cup fresh rosemary leaves

Zest of 2 lemons, peeled in thick strips with a vegetable peeler

10 garlic cloves, skins left on

pinch freshly grated nutmeg

2 cups whole milk

1 - 2 pounds baby new potatoes

Preheat the oven to 375° F.

Season the chicken generously with salt and pepper. Add the butter or olive oil to a large dutch oven set over high heat. Sear the chicken, getting the skin good and crisp and deep golden all over.

To the pot add the bacon, shallots, rosemary, lemon peels, garlic, a pinch of nutmeg along with the milk. I added some potatoes to the top of the pot too because why dirty two pots when I can just dirty one? Throw in another pinch of salt for those potatoes.

Slide the pot into the preheated oven for 1 1/2 hours. Baste the chicken with the juices occasionally throughout the cooking. If you find the liquid evaporating too quickly you can add the lid.

Carefully remove the chicken and potatoes from the pot and onto a platter. Spoon the now separated sauce all over. Sure, it’s not too pretty but one doesn’t mind after the first bite. If you like a pop of green you can garnish with fresh herbs.


Shares 4K It’s finally cold outside. The kind of cold that we Southern Californian’s don’t often get, around 45 degrees F at night. For us, that’s enough chill to have everyone put on our “heavy” winter sweaters and cozy up to a cup of hot tea or coffee. If you guys knew how much Summer heat and drought we’ve been going through down here, you’ll understand why we’re celebrating when we’re pulling out our warm clothes. When it get’s to this cold temperature, it’s time for us to get busy with oven cooking because that’s what we’re craving. In fact, we’ve been wanting to experiment with so many oven recipes but because of the heat, we’ve been avoiding the oven for so long. No more fearing the oven heating up the house anymore for the next few months. We’ve been indulging in anything that give us warm comfort and what you see here is one perfect example of why we love Winter cooking. Behold, these tender chicken thighs roasted in milk will rock your world. We’ve been seeing so much inspiration from Jamie Oliver’s milk chicken that we couldn’t help it but to make it right away. Because we were pressed for time (starving!) and cause we only had chicken thighs in the house, we resorted to a shorter version of his recipe. Along with some of our personal spices, this version of chicken milk is outstanding. Watch our video of these juicy chicken thighs being made with the yummy sauce: For the love of chicken thighs, warm oven comfort food and the spirit of the season, we’re so happy to fill our bellies with a new recipe that will be a go-to for this “brrrrrr” cold season. Enjoy the recipe! -diane and todd print recipe Milk Roasted Chicken Thighs Recipe Roasting the chicken thighs in milk makes the chicken very tender. It also gives a nice and fragrant, savory sauce that can be made further into a gravy. This recipe is inspired from Jamie Oliver's whole roast chicken in milk, which he adds lemon juice. Ingredients: For the chicken thighs: 3 pounds (1365g) chicken thighs (about 6 thighs), bone-in and skin-on. 1 teaspoon ground cumin 1 teaspoon paprika kosher or sea salt, to taste fresh ground black pepper, to taste 2 Tablespoons (30g)Β butter, divided 3 cloves garlic, minced 1 bay leaf 1 cup (240ml) milk 3/4 cup (180ml) chicken broth 1 teaspoon dried thyme leaves (or fresh thyme) zest of 1 lemon For the gravy (optional): 2 Tablespoons (30g) butter 2 Tablespoons (30ml) all-purpose flour Directions: Preheat oven to 400Β° F. Wash and pat dry chicken thighs. Season both sides of chicken thighs with ground cumin, paprika, salt and pepper. In a large oven proof skillet, melt 1 tablespoon of butter on medium high heat. Place chicken skin-side down first and sear each side of the chicken until crispy brown, about 2-3 minutes per side. Remove chicken from pan and set aside. Using paper towels, drain the excess remaining fat from the skillet. In the same skillet over medium heat, melt the remaining 1 tablespoon of butter, add garlic and cook untilΒ fragrant, about 1 minute. Add bay leaf, milk, chicken broth, thyme, and lemon zest. Bring liquid to a low simmer. Place chicken back into the skillet and transfer to oven. Roast the chicken for about 25-30 minutes or until fully cooked. Internal temperature of chicken should be about 175Β° F. After chicken is cooked, serve with the milk sauce. But if you want to make a delicious and thicker gravy out of it then remove the chicken from the pan. Heat up the pan of milk sauce again to a low simmer. Whisk in butter and flour until all flour clumps are removed. Sauce will get thicker as it cooks. Once gravy is thick and creamy, remove from heat and serve immediately. Hello! All images & content are copyright protected. Please do not use our images without prior permission and do not re-publish this recipe. Simply link back to this post for the recipe. Thank you. Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste. Shares 4K Get new recipes and updates by email:


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


Cooktime24 is a recipe search engine that find recipes with advanced filters like ingredients, categories and keywords.
Cooktime24 does not host recipes, only links to other sites. | FAQ | Privacy
Copyright 2020 ® v3 - Contact