Good day everyone... I hope all are well and cheerful no matter how the weather is today. Unlike myself, I am not feeling too good. So I'll go straight to the recipe to share. Made this roasted chicken last Friday for a friend's daughter who had been asking for it eversince she saw the photo of my previous Grilled Lemon-Rosemary Chicken in my fotopages dated 24th June, 2009. Kept telling her that I am not good at roasting or grilling chicken. That chicken turned out to be slightly dry. Gave her 1001 reasons but she still insisted. In order not to disappoint her, I tried again preparing this recipe, coached by the lady who loves roasting this chicken, using her adjusted recipe. Non other than Sifoo Ana . Thanks Ana and sorry for all the hassle you have to go through until the chicken is ready! Haha... what are friends for huh... And I did a slight adjustment to her adjusted recipe as well, to suit whatever's available in my refrigerator. Not forgetting, thank you to Syahmi for helping mama to buy the lemons from the nearby shop.... Ellie dearie...hope you're happy now, though the chicken is slightly bitter at the skin part (must find out, what caused that to happen) and good luck dear for your SPM. Being a bright student, I know you'll pass with flying colors. Once done with SPM, you can work at mummy's shop, earn some money and belanja aunty Kenny Rogers okay.... hahaha.... GRILLED LEMON-ROSEMARY CHICKEN Source : The Naked Chef (Jamie Oliver) Adjusted by : Jeni, Ana, MamaFaMi Ingredients : 1 kg chicken 1 lemon 5 cloves garlic 2 tablespoons extra virgin olive oil 2 tablespoons, fresh rosemary, minced 1 tablespoon black pepper ~ crushed 2 potatoes, cleaned and quartered 1 onion ~ quartered 1 carrot ~ cut to small pieces 1 tablespoon chillie paste 2 tablespoons oyster sauce 2 tablespoons sweet soya sauce Sea salt and sugar to taste Method : 1. Wash the chicken and set aside. 2. Boil whole lemon, potato and garlic for 8 minutes or so. Remove from water. 3.. Mince garlic, rosemary and sea salt. 4.. Mix the minced ingredients with olive oil, crushed black pepper, oyster sauce, sweet soya sauce and sugar. 5. Coat the chicken with the prepared mixture. Leave a bit of mixture to coat the onion, potato and carrots. 6. Prick the lemon with a fork or knive to release the juice. Place the lemon inside the chicken. 7. Cover the oven proof caserolle with foil and keep in the refrigerator for at least 1 hour. For best result, keep it for 4 hours. 8. Mix the onion, potato and carrot with the prepared mixture and cover with foil. Keep aside. 9. I used the microwave oven to roast the chicken. After 30 minutes, turn the chicken and roast for another 20 minutes. Then arrange the onion, carrots and potatoes. Continue roasting for another 10 minutes. 10. Ready to serve. Best eaten with salad and mashed potato.

Tweet #pin-wrapper > a {background-image:none !important;} River Café Kitchen River Café Restaurant From the kitchen of One Perfect Bite... The River Café in London was founded in 1987 by Ruth Rogers and her partner Rose Gray. The café was originally opened to feed employees of Rogers' husband, the architect Lord Richard Rogers, following the move of his company to a Thames Wharf complex where there were no restaurants in which to eat. Despite an age difference, the women had common political interests and moved in the same social circles, so, during the 1970's, they quite easily moved from nodding acquaintance to friendship. They also shared a love of food and their collaboration led to the creation of a Michelin star restaurant and six best selling cookbooks that can all be found here . In the process, their emphasis on fresh and seasonal ingredients changed the way London ate and brought the flavors of authentic Italian home cooking to a city that had been buried in steam table noodles and red sauce. While neither woman was a trained chef, they shared cooking responsibilities in the restaurant kitchen and they are credited with training young men and women who went on to become some of Britain's finest chefs. Both Jamie Oliver and Hugh Fearnley-Whittingstall apprenticed in their kitchen, as did April Bloomfield who is now co-owner of the Spotted Pig in New York City. Despite their native talent, much of the early success accorded to the River Café can be attributed to their stellar social connections and the left-wing glitterati that graced their tables when the restaurant first opened. The women, who both loved Italian food, set high standards for their kitchen and liked to think of their restaurant as another region of Italy. Rogers, who believes that discipline gives you freedom, learned to cook as a student, using Julia Child's Mastering the Art of French Cooking as her text. That influence, with its insistence on precision and detail, can be seen in the River Café cookbooks. Like her partner, Rose Gray was self-taught as a chef. She was the maternal presence and influence at the restaurant and her children still work there. Prior to Rose's death in 2010, both women traveled often and extensively throughout Italy, searching for ideas, techniques and recipes that could be used in the restaurant kitchen. Some say the restaurant is in decline. I can't speak to that, but I can tell you it has held on to its Michelin star and has, by any measure, had a great run. Rogers and Gray are in position 26 on the Gourmet Live list of 50 Women Game-Changers in food. The sheer number of recipes that have been developed by these women made it really difficult to select one that represents their body of work. Their most famous recipe is a flourless cake called the Chocolate Nemesis. The cake is not difficult to make but it is fickle and has developed a reputation for see-saw results that can be less than stellar in appearance. I decided to take a pass. Cowardly, I'll admit, but coming off the holiday I'm not up to high drama this week. My final choice was one of their simpler recipes, a classic pasta that's dressed with little other than lemon, olive oil and cheese. I've not had good luck with other versions of this recipe. I've found the lemon flavor to be quite harsh and not at all to my liking. I'm glad I stepped once more into the fray. Their version of the recipe, which comes from Genoa, Italy, is quite pleasant. The only trick is to use smaller lemons and no more than 1/2 cup juice. The lemon zest can carry the flavor burden in the pasta. The spaghetti makes a wonderful light supper, but it is also a natural to serve with chicken Parmesan or Sicilian sausage. Here's the recipe. Spaghetti al Limone ...from the kitchen of One Perfect Bite courtesy of Ruth Rogers and Rose Gray Ingredients: 9-oz. spaghetti juice of 3 to 4 lemons, the freshest possible optional: the zest (the grated, colored part of the peel) of some of those lemons 2/3 cup, olive oil 1-1/2 cups, Parmesan cheese - freshly grated (Parmigiano-Reggiano if possible) sea salt and freshly ground black pepper 2 handfuls fresh basil leaves - chopped Directions: 1) In a generous amount of boiling salted water, cook the spaghetti just until al dente, then drain it thoroughly and return it to the hot (empty) pan. 2) Meanwhile, beat the lemon juice with the olive oil, then stir in the Parmesan until the mixture is thick and creamy. The Parmesan will melt into the mixture. Season, and add more lemon juice to taste. 3) Add the sauce to the hot, drained spaghetti and toss gently or shake the pan so that each strand is coated with the cheese. Finally, stir in the chopped basil and, ideally, some grated lemon zest. Yield: 6 servings Cooks Note: I used 16-oz. of spaghetti rather than the 9-oz. called for in the recipe. I used 1/2 cup fresh lemon juice and 2 teaspoons grated lemon zest in the sauce which was seasoned with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. I measured 2 loosely packed cups of basil prior to cutting. Additional cheese and red pepper flakes were passed at the table. The following bloggers are also featuring the recipes of Ruth Rogers and Rose Gray today. I hope you'll visit all of them. They are great cooks who have wonderful blogs. Val - More Than Burnt Toast , Joanne - Eats Well With Others , Taryn - Have Kitchen Will Feed Susan - The Spice Garden , Claudia - A Seasonal Cook in Turkey , Heather - girlichef Miranda - Mangoes and Chutney , Jeanette - Healthy Living , April - Abby Sweets Katie - Making Michael Pollan Proud , Mary - One Perfect Bite , Kathleen - Bake Away with Me Viola - The Life is Good Kitchen , Sue - The View from Great Island , Barbara - Movable Feasts Kathleen - Gonna Want Seconds , Amy - Beloved Green , Linda - Ciao Chow Linda Linda A - There and Back Again , Martha - Lines from Linderhof , Nancy - Picadillo Mireya - My Healthy Eating Habits , Veronica - My Catholic Kitchen Annie - Most Lovely Things, Claudia - Journey of an Italian Cook Next week we will highlight the career and recipes of Anne Willan. It will be really interesting to see what everyone comes up with. If you'd like to join us please email me for additional information no later than Monday, December 5th.

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

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.

7 ounces green beans , trimmed 20 small cherry tomatoes 1/2 cup black olives , pits removed 4 tablespoons extra virgin olive oil kosher salt fresh ground black pepper 4 (8 ounce) salmon fillets , with or without skin, but with pin bones removed 2 lemons , quartered 1 cup fresh basil , loosely packed 12 anchovy fillets 1 Preheat oven to 350°F Place roasting pan in oven to heat. 2 Blanch the green beans in salted, boiling water until tender. Drain and place in a mixing bowl with the cherry tomatoes and olives. Add 2 tbsp olive oil and a pinch each of salt and pepper. 3 Rinse salmon fillets and pat dry with paper towels. Squeeze 1/2 lemon over fillets, dressing both sides; reserve the remaining lemons for garnish. Sprinkle both sides of fillets with salt and pepper, and drizzle both sides with remaining olive oil. 4 Toss basil into vegetables. Place salmon fillets at one end of hot roasting tray; place vegetables at the other end. Lay anchovy fillets over vegetables. Return pan to oven and roast for 10 minute Serve with reserved lemon quarters.

4 eggs 1 pint whole milk 1 teaspoon vanilla extract 1/4 lb fine white breadcrumb 1/2 lb white sugar 4 tablespoons jam (raspberry is nice) 1 Preheat oven to 300°F. 2 Separate 3 of the eggs. Put the yolks in a bowl with the remaining whole egg and beat together. Add the milk, vanilla, bread crumbs, and 3 oz of the sugar. 3 Spread the jam evenly across the bottom of a pie dish. Pour the egg mixture into the pan and spread evenly. 4 Bake in the preheated oven 60 min or until set. 5 Whip the reserved egg whites until stiff. Slowly add the remaining sugar until it is all mixed inches Pile the meringue on top of the pudding, and bake an additional 15-20 min until the meringue is set and lightly browned.

1 liter chicken stock (or vegetable as appropriate) 1 tablespoon olive oil 3 shallots , finely chopped (or 2 medium onions) 1 head celery , finely chopped (discard any tough outer sticks) sea salt and black pepper 2 garlic cloves , finely chopped 400 g risotto rice 100 ml dry white vermouth or 100 ml dry white wine 70 g butter 100 g freshly grated parmesan cheese 1 Stage 1. 2 Heat the stock. 3 Then in a separate pan heat the olive oil add the shallot or onion celery and a pinch of salt and sweat the vegetables for about 3 minutes. 4 Add the garlic and after another 2 minutes when the vegetables have softened add the rice. 5 Turn up the heat now. 6 At this crucial point you can`t leave the pan and anyway this is the best bit. 7 While slowly stirring continuously you are beginning to fry the rice. 8 You don`t want any colour at any point (so remember you`re in control and if the temperature seems too high turn it down a bit). 9 You must keep the rice moving. 10 After 2 or 3 minutes it will begin to look translucent as it absorbs all the flavours of your base (it may crackle at this point that`s fine). 11 Add the vermouth or wine keeping on stirring as it hits the pan it will smelt fantastic! 12 It will sizzle around the rice evapourating any harsh alcohol flavours and leaving the rice with a tasty essence. 13 I must admit I`m a sucker for dry vermouth. When it cooks into the rice it seems to give it a really full but subtle flavour and leaves a wicked sweetness that works perfectly with the rice. White wine is lovely probably more delicate and fresh. 14 Try both see what you think. 15 Stage 2. 16 Once the vermouth or wine seems to have cooked into the rice add your first ladle of hot stock and a pinch of salt (add small amounts of salt to taste white you are adding the stock). 17 Turn down the heat to a highish simmer (the reason we don`t want to boil the hell out of it is because if we do the outside of the rice wilt be cooked and fluffy and the inside will be raw). 18 Keep adding ladlefuls of stock stirring and allowing each ladleful to be absorbed before adding the next. 19 This will take about 15 minutes. 20 Taste the rice is it cooked? 21 Carry on adding stock until the rice is soft but with a slight bite. 22 Check seasoning. 23 Stage 3. 24 Remove from the heat and add the butter and the Parmesan saving a little of the latter to go on top if you like. 25 Stir gently. 26 Eat it as soon as possible while it retains its moist texture. 27 Serve it on its own or with a crisp green salad and a hunk of crusty bread. 28 If you follow this recipe I promise you`ll be making some of the best risottos out. The real secret of a good risotto I`m afraid is that you have to stand over it and give it your loving and undivided attention for about 17 minutes but it`s worth it. The recipe is in stages; I am going to give you five of my favourite risottos all variants of this basic recipe. 29 To find a dry white wine, a good rule of thumb is the greater the alcohol %, the drier the wine.

3 1/2 lbs pork loin 1 bunch fresh thyme , leaves picked & chopped (If you're not crazy about thyme, you may want to adjust the amount.) 7 ounces unsalted butter 2 (16 ounce) cans peaches, in natural juice, peeled & sliced into thick wedges or 8 fresh peaches, peeled & sliced into thick wedges salt pepper favorite roasting vegetables 1 Preheat oven to 425 degrees F. 2 Score the skin of the pork about about 1/2 an inch apart through the fat nearly to the meat. 3 Turn over the roast & slice a pocket into the side of the loin by going about 3" horizontally into the meat. Depending on the size of your loin, you may have to cut more or less into the roast. Be careful not to cut all of the way through the roast because you're just trying to make a pocket. 4 Smoosh up your butter & chopped thyme with salt & pepper and smear about half of this mixture inside the pocket you just made. 5 Push the peaches into the pocket & pack the rest of the butter mixture on top of the gap. 6 Snuggly tie up the roast in 3-4 places with butchers twine to keep the pocket closed. 7 Salt & pepper the outside of the roast & place in roasting dish, skin side up, with any peaches that wouldn't fit inside the roast & any other roasting veggies you like. (i.e potatoes, carrots, parsnips, Jerusalem artichokes, etc). 8 Cook for 50 minutes to an hour or until the pork is done,depending on your oven. 9 Take it out of the oven and transfer roast to a plate to let it rest for about 10 minutes before slicing. 10 Optional: To make gravy, I remove the veggies from the roasting pan & place the pan on top of the stove (don't do this if it's a glass dish). De-glaze it with a little white wine or water. I let the liquid reduce a bit, add whatever juice is in the plate from the resting roast then add a little pat of butter to make it glossy. This gravy is kinda gooey & sweet from the peaches.

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.

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.

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.

From Jamie Oliver's Food Tube comes The Cake Book with Cupcake Jemma of Crumbs and Doilies . We are doing a weekend giveaway of this cookbook. As this is cookbook from a British bakery, the giveaway will be open to both US and UK residents. Yay! Enter by June 30th at midnight to win a copy. a Rafflecopter giveaway

10 lbs boneless pork butt 4 ounces salt 2 ounces fennel seeds 2 ounces red peppers, crushed casing 1 To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard). 2 Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use. 3 First grind meat coarsely, incorporate seasonings evenly, and re-grind. 4 Fill the casings using the sausage horn attachment and make links by twisting the sausage where you wish the links to be. Four inches is a good size for a regular serving, smaller links may be made for appetizer servings. 5 To cook, place the sausage in large saucepan or dutch oven in a single layer; add a little water or broth, cover and heat. 6 to a low simmer. 7 Maintain a low simmer (sausages may burst if cooked at too high a heat) until the sausage is heated through and cooked thoroughly, approximately 15 minutes. 8 Drain and let rest for about 15 minutes before slicing; serve while still warm.

11 ounces small shell pasta 3 garlic cloves 9 ounces yellow cherry tomatoes 9 ounces cherry tomatoes 1/2 cup black olives , pitted 2 tablespoons fresh chives 1/4 cup fresh basil 1 medium cucumber 4 tablespoons white wine vinegar 7 tablespoons extra virgin olive oil sea salt fresh ground black pepper 1 Bring a large pan of salted water to the boil. 2 Throw in the pasta and garlic and simmer for about 5 minutes or until al dente, and drain. 3 Put the garlic to one side for the dressing. 4 Put the pasta in a bowl. 5 Chop the tomatoes, olives, chives, basil and cucumber into pieces about half the size of the pasta and add to the bowl. 6 Squash the garlic cloves out of their skins and pound in a pestle and mortar. 7 Add the vinegar, oil and seasoning. 8 Drizzle this over the salad, adding a little more seasoning to taste.

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.

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

I’ve realized that I’ve been craving vegetables more and more each day, instead of meat: the more I eat vegetables, the more I want to eat them, in all sorts of ways – every time I see a great vegetarian recipe around I want to try it immediately. (That said, I’ll cook Jamie Oliver’s roast beef tomorrow for lunch. :D My husband saw a bit of the show days ago while I was watching it and has been craving that dish ever since, with all the trimmings, including the Yorkshire puddings – I have made Jamie’s yorkies and they’re oh, so good). Back to the vegetables, I saw these pea pancakes on Valli Little’s stunning cookbook and right away thought that they would be great for a snack – I had everything in my fridge and pantry to make them, and on top of it all it would take me moments to put them together, even making the ricotta from scratch, which is super easy and I highly recommend you try – I doubt you’ll ever buy ricotta again. The pancakes turned out delicious, light and fluffy, and I ate them with sweet chili sauce, as per the author’s suggestion – she also suggests the pancakes to be served with bacon, but even though I’m crazy about it I don’t think it was necessary here. Pea pancakes slightly adapted from the über beautiful Delicious. Love to Cook 120g frozen peas 2 eggs 200g fresh ricotta – I highly recommend using homemade ¼ cup finely grated parmesan 1 teaspoon olive oil + more for frying the pancakes ¼ cup (45g) all purpose flour ¼ teaspoon baking powder salt and freshly ground black pepper 2 spring onions, white part only, finely chopped Cook the peas in boiling salted water for 5 minutes, drain and refresh under cold water. Drain well and set aside. Place eggs, parmesan, ricotta, 1 teaspoon olive oil, flour, baking powder, salt and pepper in a medium bowl and stir to combine. Stir in the peas and spring onions, cover and refrigerate for 30 minutes. Heat ½ tablespoon of olive oil in a large nonstick frying pan over medium-high heat. Scoop two tablespoons of mixture per pancakes and place onto the pan, pressing each to 1cm (½ in) thickness. Cook for 3 minutes each side or until golden. Serve immediately. Makes 6

In spired by Jamie Oliver's Food Revolution. This recipe rocks. The trick to perfect gluten-free pasta is to keep the noodles a tad al dente - not chewy, per se, but a pleasing texture that will hold up to sauce, pan tossing, and fork twirling. In other words, Babycakes Dollface oh-so-lovely Reader... anything but mushy. Squishy isn't good either. Cooked to death (too soft) gluten-free noodles get too darn gummy for words. The secret? Test! Test! Test! Don't guess. Gluten-Free Turkey Meatballs Recipe with Lime, Mint and Ginger on a bed of Asian Style Noodles, Baby Spinach and Fresh Herbs Recipe posted 2010 by Karina Allrich. 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. Ingredients: 2 pounds free range organic ground 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 1 organic free-range egg, beaten 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 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 egg, 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. Note:: For FODMAPs friendly, omit onions and agave as necessary. Recipe Source: glutenfreegoddess.blogspot.com Karina's Quick and Easy Asian Style Noodles 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. Notes: Freeze leftover meatballs for an easy weeknight supper. For FODMAPs friendly, omit onions and agave as necessary. 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