tag:blogger.com,1999:blog-51116565630465816222024-03-05T08:19:06.332+01:00Love, Thyme and Honeya cooking journalAnonymoushttp://www.blogger.com/profile/08785395118239598469noreply@blogger.comBlogger59125tag:blogger.com,1999:blog-5111656563046581622.post-56513519090762531612015-12-27T10:25:00.000+01:002015-12-27T10:25:21.994+01:00Brigadeiro<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi341Y6-_NmM4ZUmloxZL5LWYHXmDDUCUfb-relnlW0131OyEjEIrD8wB243iFO4gm_b5Lo45Z7OqyrMnH9E3GZThLV3_gSboD0iU2Aci0o7iupDBcHM8d2GbeiLyDseI_McU1rkcE8QdfW/s1600/brigadeiro+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi341Y6-_NmM4ZUmloxZL5LWYHXmDDUCUfb-relnlW0131OyEjEIrD8wB243iFO4gm_b5Lo45Z7OqyrMnH9E3GZThLV3_gSboD0iU2Aci0o7iupDBcHM8d2GbeiLyDseI_McU1rkcE8QdfW/s640/brigadeiro+1.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Or Brazilian-Style Truffle. </span></div>
<a name='more'></a><span style="font-family: arial, helvetica, sans-serif; text-align: justify;">Well, I've never really talked about it here on the blog, but I come originally from Brazil and as every true Brazilian, my favorite sweet is Brigadeiro. </span><span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Brigadeiro is a very much loved national dessert and you might have heard of it during the World Cup last year. You might also have become aware that a very famous British chef wasn't at all impressed by them. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Obviously every Brazilian was deeply offended by his opinion and I can't deny I wasn't I bit hurt myself but I've come to terms with it...After all, I'm not all that fascinated by British desserts either. At the end of the day, our taste in food is deeply influenced by the culture we live / lived in. </span><br />
<span style="font-family: arial, helvetica, sans-serif;">Anyway, I guess the best way to describe these chocolate balls of deliciousness is the marriage of dulce de leche and chocolate, cause that's pretty much all it is.... a match made in haven! ;)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZvKPzUIw3uzTsJ0jlmYSuTclkqgPi9iRpC8p0Ah941uVRYo8UtZqRm-LO_vOdvDyTG9f9H6_WhLyuOAoM9kjppbEPgywMHW5NMDSE_Gqyvnltu_ZHC6Bd8IiSiP0_jKacNWmfOSWrTn9D/s1600/brigadeiro+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZvKPzUIw3uzTsJ0jlmYSuTclkqgPi9iRpC8p0Ah941uVRYo8UtZqRm-LO_vOdvDyTG9f9H6_WhLyuOAoM9kjppbEPgywMHW5NMDSE_Gqyvnltu_ZHC6Bd8IiSiP0_jKacNWmfOSWrTn9D/s640/brigadeiro+2.jpg" width="640" /></a></div>
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<span style="font-family: arial, helvetica, sans-serif;">Yield: 20 Brigadeiros </span><br />
<span style="font-family: arial, helvetica, sans-serif;">Preparation time: 1 hr</span><br />
<span style="font-family: arial, helvetica, sans-serif;">Level: Easy Peasy</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi341Y6-_NmM4ZUmloxZL5LWYHXmDDUCUfb-relnlW0131OyEjEIrD8wB243iFO4gm_b5Lo45Z7OqyrMnH9E3GZThLV3_gSboD0iU2Aci0o7iupDBcHM8d2GbeiLyDseI_McU1rkcE8QdfW/s1600/brigadeiro+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"></span></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients. </span></div>
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<li><span style="font-family: arial, helvetica, sans-serif;">1 Can of condensed milk (400g)</span></li>
<li><span style="font-family: arial, helvetica, sans-serif;">1 tbsp unsweetened Cocoa Powder</span></li>
<li><span style="font-family: arial, helvetica, sans-serif;">1 tbsp unsalted Butter</span></li>
<li><span style="font-family: arial, helvetica, sans-serif;">Chocolate Sprinkles</span></li>
<li><span style="font-family: arial, helvetica, sans-serif;">1 tsp of Butter </span></li>
<li><span style="font-family: arial, helvetica, sans-serif;">Bonbon Cups</span></li>
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<span style="font-family: arial, helvetica, sans-serif;">In a small saucepan, add condensed milk, cocoa powder and the tbsp of butter. Bring it all to a boil over medium heat, stirring constantly until the mixture thickens and becomes detached from the pan when you tip it (about 15 minutes). </span></div>
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<span style="font-family: arial, helvetica, sans-serif;">Pour mixture into a plate and allow it to cool. Rub your hands with butter, scoop one teaspoon of the cooled Brigadeiro to your hands and roll it into a ball (truffle size balls). Sprinkle them with the chocolate streusel and place them on Bonbon cups. </span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5111656563046581622.post-8939637664665327552015-08-30T21:17:00.000+02:002015-08-30T21:17:22.084+02:00Pasta al Burro<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigxiEplc-o_yi0r-hfiAfOZvtfXKeeUL0bs_Hce0N8WqmCQqBTvFdEM788O7YYs1wRe_qWTcDa9f8rYKKOkObGax8CXV3gZtA86Xfj33pn-R2P3TNL9Ta5W8_fUdKZVNstnz0Q3MiN7K0C/s1600/Pasta+al+Burro+site.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="pasta al burro" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigxiEplc-o_yi0r-hfiAfOZvtfXKeeUL0bs_Hce0N8WqmCQqBTvFdEM788O7YYs1wRe_qWTcDa9f8rYKKOkObGax8CXV3gZtA86Xfj33pn-R2P3TNL9Ta5W8_fUdKZVNstnz0Q3MiN7K0C/s640/Pasta+al+Burro+site.jpg" title="pasta al burro" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This dish is simple, delicious, sounds sophisticated and you can get it ready in a pinch. The Pasta al Burro is better known in North America as Pasta Alfredo, which traditionally it doesn't have any cream added to it. And really, with lots of butter (Burro) and Parmessan, who needs cream? ;)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Lately I've been a huge fan of fast to prepare meals. You see, apart from my full time job, my family and the blog , I decided to embrace a new project...</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Another one of my passions is corsets (and in case you are asking, yes, those body shaping 1800's underwear). I've been making my own corsets for about a year now and I've had so much fun sewing them that I've open up an online, the <a href="http://de.dawanda.com/shop/AuroraCorsetryAccessories" target="_blank">Aurora Corsetry & Accessories</a>... I would love you to come by and take a look and tell me what you think! </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">So yeah, as you can imagine, all my every day activities and the setting up of my new shop left me with little time for preparing elaborated meals, and the Pasta al Burro has been a great solutions for nights when hubby and I need a bit more of romance, add a glass o wine to your meal, some grapes as dessert and you've prepared yourself a date-night dinner. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preparation time: 30 min</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Yield: 2 portions</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Level, easy peasy</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">250g Pasta of your choice</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">50g of Butter</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup of grated Parmesan</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Nutmeg - optional</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Parsley - optional</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Salt and pepper</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Cook pasta in salted boiling water as per package instructions. Reserve a cup of the pasta cooking water, drain it and set it aside. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a mixing bowl, add butter and half of the pasta water. Mix it to form an emulsion, add the parmesan, nutmeg, season with salt and pepper and fold in the cooked pasta. Add more water if needed.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Sprinkle it with chopped parsley and just like that, it's ready to serve. Enjoy.</span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5111656563046581622.post-39617296960751660232015-05-31T21:52:00.001+02:002015-05-31T21:52:30.649+02:00Ham and Cheese Baked Sandwich<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_qfFzJXZ5NaToq6rmu5a2DcBJ-pR1VfMbD_X2m5dNuA0VrBNd2Q8IHchzZfTQE8haHliwnNfbBOyqhyphenhyphenOduaMl6jsXLyBsSMZejd49tnzkRCxuFNsWIvmFZIRjNI-XH0DDiNFU_D4GgDxh/s1600/baked+sandwich.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="ham and cheese" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_qfFzJXZ5NaToq6rmu5a2DcBJ-pR1VfMbD_X2m5dNuA0VrBNd2Q8IHchzZfTQE8haHliwnNfbBOyqhyphenhyphenOduaMl6jsXLyBsSMZejd49tnzkRCxuFNsWIvmFZIRjNI-XH0DDiNFU_D4GgDxh/s640/baked+sandwich.jpg" title="ham and cheese baked sandwich" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Also known as Stromboli, this baked deliciousness is in fact a rolled type of pizza. You know...just like Calzones. It might in fact be the perfect alternative to pizza night, without going completely sans pizza. ;)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">To make the sandwiches you see on the pictures, I used this awesome <a href="http://lovethymeandhoney.blogspot.com/2014/06/caramelized-onion-apple-brie-pizza.html" target="_blank">pizza dough</a> recipe. However there's absolutely no shame in using store bought dough either, in all honesty, being busy bees as we all are nowadays, convenience foods can be of great help... specially on week days. ;)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Oh yeah, last but not least you can make bite size baked sandwiches, which makes them perfect for parties and pot lucks. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmYGNlOKxMnRPHF75rsud4Q7J2L0aBX9koazaIPUY_kMx5uFQRP4UogwcnNa2r8t9RIqe2U_c7mdfvkVxFD2PbIQmSGunlaRtkQgD3cSXMHK1Xs_TwwLpjg8u1_lh_X2wM1duNnOXGVtad/s1600/DSCF0471.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img alt="ham and cheese" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmYGNlOKxMnRPHF75rsud4Q7J2L0aBX9koazaIPUY_kMx5uFQRP4UogwcnNa2r8t9RIqe2U_c7mdfvkVxFD2PbIQmSGunlaRtkQgD3cSXMHK1Xs_TwwLpjg8u1_lh_X2wM1duNnOXGVtad/s640/DSCF0471.jpg" title="ham and cheese baked sandwich" width="640" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz9BfJlKApFbXivwogHpT_zUlcu62R7Ls-YEYAiJZcjazGr_slplkTJrXWIcj1iJ7_gUs7c55eqn7d7V_j6lZMmSsENkl92j2PYYpxyriUAzwb7K-Jrmzwk3PdRb0gW-g3ClDZ885ay5Zv/s1600/baked+sandwich+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preparation time: 30 min</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Yield: 5 Sandwiches</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Level: Easy Peasy</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></div>
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<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">500g <a href="http://lovethymeandhoney.blogspot.com/2014/06/caramelized-onion-apple-brie-pizza.html" target="_blank">Pizza dough</a></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 small onion</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 tbsp Butter</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">150g Smoked Ham</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">150g Brie</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp Chopped Parsley</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Sesame Seed</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Salt & Pepper to taste</span></li>
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<span style="font-family: Arial, Helvetica, sans-serif;">Start by pre heating your oven at 350 F (175 C). In the meantime, slice the onion and sauté it over low heat with 1/2 tbsp of butter. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">To assemble the sandwiches, divide the pizza dough in 5 equal parts. Roll each one into a smooth and thin square. Spread a bit of butter at the center of the square, sprinkle some parsley and top it with the ham, cheese and onion in it. Fold the the dough sheet over your filling, gently pressing the sides with your fingers . Place the thicker dough side at the bottom of a baking sheet lined with parchment paper, cut slices on top of the sandwich and spread sesame seed on top. Optional: you can egg brush the sandwiches for an extra touch of color. </span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5111656563046581622.post-32880506628034291112015-05-12T17:32:00.001+02:002015-06-01T16:14:34.786+02:00Creamy Arugula Pesto<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJRMOE5ePhBviEZS-3BXh6mvrCUbw_tc0tXpEOlHZwfUatPaZRbnIMRSuSeU0zc37UNGwlqU54rwTuSZtTKWwlH1nNH8TYKhNCDurTc7P_NuX-LS3S8gfxZErC-yHyj20Eh9O-S8se-p6w/s1600/creamy+arugula+pesto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="arugula pesto" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJRMOE5ePhBviEZS-3BXh6mvrCUbw_tc0tXpEOlHZwfUatPaZRbnIMRSuSeU0zc37UNGwlqU54rwTuSZtTKWwlH1nNH8TYKhNCDurTc7P_NuX-LS3S8gfxZErC-yHyj20Eh9O-S8se-p6w/s640/creamy+arugula+pesto.jpg" title="creamy arugula pesto" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The good-for-you fat from avocado gives this pesto it's silky texture. Super versatile, you can use it as pasta sauce, spread on sandwiches or as a dip. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">What makes this Arugula deliciousness even more awesome is that you can get it ready on a whip, no need for long periods of cooking - which is a super bonus now that the spring is here and we want to spend more time outside instead of warming our bellies on the stove. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Don't take me wrong, I still love to stay hours in the kitchen, but sometimes is just nice to relax to the sound of chirping birds and get some sun into our skin.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlATY2KEK_69__dnGaVYfq3SnbsjfvADbhSmEzOh9aOHixz4cPut4cVln6IMCyhZ7TK3tTlEPkDqRmVZFCipi1FHp_PJgEPyq0RC1w8BYo1OrCgDnGuI2jqhxDLqUEU53x_13MYBIH1tc2/s1600/creamy+arugula+pesto+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="arugula pesto" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlATY2KEK_69__dnGaVYfq3SnbsjfvADbhSmEzOh9aOHixz4cPut4cVln6IMCyhZ7TK3tTlEPkDqRmVZFCipi1FHp_PJgEPyq0RC1w8BYo1OrCgDnGuI2jqhxDLqUEU53x_13MYBIH1tc2/s640/creamy+arugula+pesto+2.jpg" title="creamy arugula pesto" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preparation time: 15 min</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Yield, 1 cup</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Level: Easy Peasy</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">60g of Arugula (around 3 cups)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 Ripe avocado</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Garlic clove</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup of Walnuts</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup of Fresh Parsley</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Rosemary steam</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup of Olive Oil</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Juice of 1/2 a lime</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Salt & Pepper to taste</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">On a skillet, toast walnuts. Set it aside to cool. </span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">In the meantime, add all ingredients in a bowl, including walnuts when they've cooled. Puree it with a food processor or a stab mixer. Voilá your pesto is ready. The 15 minutes needed is really just to wash and collect your ingredients. ;)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5111656563046581622.post-508837542893767502015-04-10T18:13:00.001+02:002015-04-10T18:13:51.215+02:00No Yeast Pizza Dough<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH3xR5ZidEZ60GHQgYGBRl1bLeETXfwblQHLeocv105ES3jlh6ZyXjxeN1Xl0vwJTfr6z2aHK30m8folG-xNUDOth4PTdoloSTZaSyLYWvfPhq2VFToRR5ZW83n_fSu20FuGGUUSWek61B/s1600/no+yeast+pizza+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="no yeast pizza" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH3xR5ZidEZ60GHQgYGBRl1bLeETXfwblQHLeocv105ES3jlh6ZyXjxeN1Xl0vwJTfr6z2aHK30m8folG-xNUDOth4PTdoloSTZaSyLYWvfPhq2VFToRR5ZW83n_fSu20FuGGUUSWek61B/s1600/no+yeast+pizza+3.jpg" height="480" title="pizza " width="640" /></a></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">This recipe is for those who like their pizza crust thin and crispy. Wanna know what's even more exciting? No need to wait for the dough to rise. ;)</span></div>
<div style="text-align: justify;">
<i><span style="font-family: Arial, Helvetica, sans-serif;">* The pizza on the picture was topped with cream cheese, Cambozola, sun-dried tomatoes and arugula. </span></i><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Pizza is one of my favorite foods and like most of my meals, I like it homemade. However,we all have to agree that sometimes life gets too busy and improvisation is needed, so on one of those chaotic days I remember my cousin's yeastless pizza dough recipe. I tried it and it was so good that I've been making it every since.</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Preparation time: 40 min</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Yield: 4 portions</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Level: Easy</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></div>
<div style="text-align: justify;">
</div>
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">300g All-purpose flour</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">150ml Water</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp Olive oil</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp Salt</span></li>
</ul>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">For the topping:</span></div>
<div style="text-align: justify;">
</div>
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">4 tbsp Cream chesse</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">100g Cambozola (sliced)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp Sun-dried tomatoes (sliced)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">A hand-full of arugula</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp Olive Oil</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp Powdered Garlic</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Salt and pepper to taste</span></li>
</ul>
<span style="font-family: Arial, Helvetica, sans-serif; text-align: justify;">Start by mixing all dough ingredients. Knead it for about 5 minutes, until you get a nice homogeneous dough. Set it aside. </span><br />
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Pre-heat the oven to 450 F (230 C) with a baking stone or the baking sheet inside. In the meantime, mix 1 tbsp of olive oil, cream cheese, powdered garlic and season with salt and pepper. </span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Divide the dough in half and roll it out until you get a very thin pizza crust. Brush it with a bit olive oil, lay it on top of parchment paper and bake it for bout 5 minutes, until cooked but not yet browned. Take it out of the oven, spread cream cheese mixture and other topping on top (except for the arugula), bake it for another 5 minutes, until cheese has melted. </span></div>
Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-5111656563046581622.post-49837343978180710372015-03-22T20:26:00.002+01:002015-03-22T20:37:27.891+01:00Tuna Tartare <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSo3wws1CGbZ5U075pCYcxiIzFY5CKi8osxpLolVcYr4fVeKZNyZ_0_sKgssWB9i7-m5zmyf2MZw4cvZ-MkNyEc8KD30yu5qoTG75EB5uOi-QR_6nGc96zy_2ULTXyPoy_OTSGXWykbL7f/s1600/tuna+fish+tartare+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="tartare" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSo3wws1CGbZ5U075pCYcxiIzFY5CKi8osxpLolVcYr4fVeKZNyZ_0_sKgssWB9i7-m5zmyf2MZw4cvZ-MkNyEc8KD30yu5qoTG75EB5uOi-QR_6nGc96zy_2ULTXyPoy_OTSGXWykbL7f/s1600/tuna+fish+tartare+2.jpg" height="480" title="tuna fish tartare" width="640" /></a><br />
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">March 20th was the first day of spring and to celebrate I made this melt in your mouth Tuna Fish Tartare. Seasoned with Asian spices, this dish is just the perfect spring dinner appetizer. </span></div>
<a name='more'></a><span style="font-family: Arial, Helvetica, sans-serif; text-align: justify;">In case you are not familiar with Tartare, it is traditionally made with beef tenderloin and consists of minced raw meat seasoned with capers, shallots and mustard. I decided to change it a bit and made it with a beautiful sushi quality Tuna Fish steak and seasoned it with a bit of lime juice, sesame seeds, oil and other delicious ingredients.</span><br />
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Let's just say French cuisine met Japanese cuisine and the result is a must try! </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFsZk7y4LfydOaEOF3NLtI0QZvMYj54ZXtk6Nn19Ah-AbpDDza50HLsgA5air9zsem7kGSOWctqsB_z_SYqd96fpv_v17dPHRl2gz4gZVs1ms5MqvA4p2rLBOrEM6lwOsiwjqHcvyeyqQd/s1600/tuna+fish+tartare.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="tartare" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFsZk7y4LfydOaEOF3NLtI0QZvMYj54ZXtk6Nn19Ah-AbpDDza50HLsgA5air9zsem7kGSOWctqsB_z_SYqd96fpv_v17dPHRl2gz4gZVs1ms5MqvA4p2rLBOrEM6lwOsiwjqHcvyeyqQd/s1600/tuna+fish+tartare.jpg" height="480" title="tuna fish tartare" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Preparation time: 30 min</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Yield: 4 portions</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Level: Easy</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></div>
<ul>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">300g Sushi quality tuna fish</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp Sesame oil</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp Fresh ground ginger</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">2 tsp Sesame seeds</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">4 tsp Soy Sauce</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">2 tsp Finely chopped onions</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp powdered garlic</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Juice of 1/2 of a lime</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Black pepper to taste</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp Finely chopped cilantro or parsley</span></li>
</ul>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">In a bowl, mix all ingredients together with exception of the tuna fish. </span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Mince tuna fish and add it to the bowl, mix it well and taste to adjust seasoning. You might find you need more soy sauce, depending on how you like your food salted. </span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Let it marinade in the fridge for 15 to 30 min. </span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">You can eat it by itself or along side toast slices on plain tortilla chips. </span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Note: Careful with how much lime juice you add, if you add too much, it will cook the fish and you will end up with a Ceviche. :)</i></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5111656563046581622.post-40399525938660652342015-03-01T12:23:00.001+01:002015-03-01T12:23:56.609+01:00Smoked Salmon Bites<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPQ5JABiuLsyCf_Ujvduc8TqtccfROt9AA6IlhJkPIy0ECFeBat5vts9q3CCVqZ7O616x7_sVJ9si_aqKWWDrKBhqU66GPNwAqH4ZP2w1OAx0GlFqmO70T7iMQOJ-k-SPiPXxzkC-B29eQ/s1600/smoked+salmon+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="smoked salmon appetizer" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPQ5JABiuLsyCf_Ujvduc8TqtccfROt9AA6IlhJkPIy0ECFeBat5vts9q3CCVqZ7O616x7_sVJ9si_aqKWWDrKBhqU66GPNwAqH4ZP2w1OAx0GlFqmO70T7iMQOJ-k-SPiPXxzkC-B29eQ/s1600/smoked+salmon+3.jpg" height="480" title="smoked salmon bites" width="640" /></a></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">These cute little bites are a great option for Brunch. The always tasty smoked salmon and cream cheese mixture are perfectly married together with a little push from thinly sliced pumpernickel. </span></div>
<div style="text-align: justify;">
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">And that's how I've started my weekend yesterday and with what I return to blogging today!</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
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<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Yep, I know... I own you an apology for disappearing for almost a month. Life has been crazy busy, working shifts and having practically no weekends, I simply couldn't find one drop of inspiration for creative cooking, photographing or writing. </span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">I hope you can forgive me and to try to make things better, I bring you these BoOM - BaDAbOOM Smoked Salmon Bites ;)</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDSJTrZc-x7VpPQMHNvk6epdO_vw3HI8b3Wck1nIYWeF0tEjSYkeBau6nBK6VSwjssqiW4H5VVXle-l60fbUIYWtujgQDi4vTscgPjIXQh8ZJkyR91nz7xH3aepr_QO76A9rohLbvjAtUF/s1600/smoked+salmon+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="smoked salmon appetizer" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDSJTrZc-x7VpPQMHNvk6epdO_vw3HI8b3Wck1nIYWeF0tEjSYkeBau6nBK6VSwjssqiW4H5VVXle-l60fbUIYWtujgQDi4vTscgPjIXQh8ZJkyR91nz7xH3aepr_QO76A9rohLbvjAtUF/s1600/smoked+salmon+2.jpg" height="504" title="smoked salmon bites" width="640" /></a>\</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnC4nTVfHLrueOQ_GpKvQmPy0pJrDBn0v-P38SzrHDYw_GD11pBQykISKF8GiwopoyQjpWx-_jhrsnV6gGifbub8pHxJUkY8wtNz5y3QvWxJgn7bpRVG3T8KvY-C1FZPkhkOm9VCOlDuFW/s1600/smokd+salmon+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="smoked salmon appetizer" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnC4nTVfHLrueOQ_GpKvQmPy0pJrDBn0v-P38SzrHDYw_GD11pBQykISKF8GiwopoyQjpWx-_jhrsnV6gGifbub8pHxJUkY8wtNz5y3QvWxJgn7bpRVG3T8KvY-C1FZPkhkOm9VCOlDuFW/s1600/smokd+salmon+1.jpg" height="480" title="smoked salmon bites" width="640" /></a></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQbrxC4_zM_H_jFOewAOokNmbg2mo_82s84_E7seJ3E81hbZn_pxJxtaiHnt7R3cILEnwUDtrMcZ7WoxOTa5lnKA5IAyuodbLtSobEzAbeqvm3k9nD9axoNKBXL5-RYVbI9qKpCYqxcJm3/s1600/ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="smoked salmon appetizer" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQbrxC4_zM_H_jFOewAOokNmbg2mo_82s84_E7seJ3E81hbZn_pxJxtaiHnt7R3cILEnwUDtrMcZ7WoxOTa5lnKA5IAyuodbLtSobEzAbeqvm3k9nD9axoNKBXL5-RYVbI9qKpCYqxcJm3/s1600/ingredients.jpg" height="480" title="smoked salmon bites" width="640" /></a></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Preparation time: 20 min</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Yield: 18 bites</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Level: Easy peasy</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">100g Cream Cheese</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp Capers</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp Horseradish</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp Chopped dill</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">3 thin Pumpernickel slices</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">3 Smoked Salmon Slices (about 50 g)</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Dill for decorating</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Mince capers and add it, along with dill and horseradish, to cream cheese. Mix well. </span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Cut each pumpernickel slice so you end up with 6 roughly equal tiny squares / rectangles. You'll have 18 squares / rectangles in total. </span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">To assemble you bites, drop one tbsp of the cream cheese mixture on top of each bread base, top it with a piece of smoked salmon and make it pretty by placing a dill twig on top. :) </span></div>
<div style="text-align: justify;">
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5111656563046581622.post-74636299542648199192015-02-05T19:44:00.000+01:002015-02-05T19:44:35.426+01:00Strawberry & Cream<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgotBtGPNN0VmXontvhLegntRvGjElwCdFXcRG9Y0Q1Krt8ZN58BqkHjuXERRaUgCNXvyvQI_BCEr2C2yLIFJ01SQ71Ca6HSovVXsXRpvyLXoYwiBuD6rd6f57v9qxwiJa2DHJ3vfJrCUxb/s1600/strawberry+cream+05.02.2015.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="strawberry cream" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgotBtGPNN0VmXontvhLegntRvGjElwCdFXcRG9Y0Q1Krt8ZN58BqkHjuXERRaUgCNXvyvQI_BCEr2C2yLIFJ01SQ71Ca6HSovVXsXRpvyLXoYwiBuD6rd6f57v9qxwiJa2DHJ3vfJrCUxb/s1600/strawberry+cream+05.02.2015.jpg" height="480" title="strawberry and cream" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Strawberry and Cream</td></tr>
</tbody></table>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Or Strawberry Dream? I'm still not sure of the best name for this dessert but one thing I'm certain of: it tastes freaking amazing! </span></div>
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<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">And no, it is not yet strawberry season but luckily some nice people worked on importing this pretty red berry to my usual grocery store and that's how it end up finding it's way to this dreamy cream. THAT and the fact that in merely 10 days the world (or part of it any way) will be celebrating Valentine's Day... and what's more "valentiny" than strawberry? </span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Strawberry and Cream of course! ...</span><span style="font-family: Arial, Helvetica, sans-serif;">And maybe sparkling wine... </span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx2BRrTQXmLaXXHjt8SbJv9w2NWqeHL2-DpyIdDhKDhW9CS5ij3V1UQceFR3lKWqOCmqm5JcnUHAeCA52tmb4JZpcfVV4pfgw5vX1HNiSFEfNcYV6byTxjTdRSlWTfF9x5lWh5rycHkkmZ/s1600/strawberry+cream+2+05.02.2015.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="strawberry cream" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx2BRrTQXmLaXXHjt8SbJv9w2NWqeHL2-DpyIdDhKDhW9CS5ij3V1UQceFR3lKWqOCmqm5JcnUHAeCA52tmb4JZpcfVV4pfgw5vX1HNiSFEfNcYV6byTxjTdRSlWTfF9x5lWh5rycHkkmZ/s1600/strawberry+cream+2+05.02.2015.jpg" height="480" title="strawberry and cream" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Strawberry and Cream</td></tr>
</tbody></table>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxev4PQpIUX4shiZ3LOoZywsuD_k6gDWO3gr_4haccE4VmIuBkqF0r3CMdRhWlie46Bdp6Vh5-Sbpx5OZO8A6Nhvp_3vj-3LC4aPudfeVTFodEWujENe506sTw7-vJ-SK8zsReeRAt1aiy/s1600/strawberry+cream+3+05.02.2015.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="strawberry cream" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxev4PQpIUX4shiZ3LOoZywsuD_k6gDWO3gr_4haccE4VmIuBkqF0r3CMdRhWlie46Bdp6Vh5-Sbpx5OZO8A6Nhvp_3vj-3LC4aPudfeVTFodEWujENe506sTw7-vJ-SK8zsReeRAt1aiy/s1600/strawberry+cream+3+05.02.2015.jpg" height="640" title="strawberry and cream" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Strawberry and Cream</td></tr>
</tbody></table>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Preparation time: 30 min </span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Yield: 4 portions</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Level: Easy Peasy</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></div>
<div style="text-align: justify;">
</div>
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">250g of Strawberry </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 cup of Whipping cream</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 cup of Yogurt (low fat)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">3 tbsp of Sugar</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp of Vanilla</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp of Gelatin (or 3 gelatin sheets)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cup of Amarettini (or Amaretti)</span></li>
</ul>
<br />
<div style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg19gXrJZt5ko1njT6A2W4CuFRuKelqPzSQjMiNIAHoghTOHU6J_Xdhyphenhyphen7CklgcqkJVAk8GOmAAnPVlUoof7CCIKPSpqr_xKS0axpasW4O3nge3ssTTn8fmiAIp-_ROlLYMYBVSYyRnH_l6O/s1600/mixture+05.02.2015.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg19gXrJZt5ko1njT6A2W4CuFRuKelqPzSQjMiNIAHoghTOHU6J_Xdhyphenhyphen7CklgcqkJVAk8GOmAAnPVlUoof7CCIKPSpqr_xKS0axpasW4O3nge3ssTTn8fmiAIp-_ROlLYMYBVSYyRnH_l6O/s1600/mixture+05.02.2015.jpg" height="150" width="200" /></a><span style="font-family: Arial, Helvetica, sans-serif;">Start by whipping the cream and when it starts to stiffen, sprinkle 2 tbsp of sugar over it - while still whipping. </span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">In the meantime, mix yogurt with 1 tbsp of sugar, vanilla and dissolved gelatin (according to package instructions). Fold in whipping cream until everything is very well incorporated. Set mixture aside. </span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXi4h9p_KWzEBISFkN7Hz4_IC1Q6BU-ftEg0INkK7f_5dCR1StT0BulI7eQfCeFVUgwdGSyRmAYJ-UpNYSdb81Hydsf1iagq2ONbEFzAdRyEBdUx59vrINBKHk_F9B52JM9vM4m9NHYIAM/s1600/amarettini+crumbles+05.02.2015.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="amaretti" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXi4h9p_KWzEBISFkN7Hz4_IC1Q6BU-ftEg0INkK7f_5dCR1StT0BulI7eQfCeFVUgwdGSyRmAYJ-UpNYSdb81Hydsf1iagq2ONbEFzAdRyEBdUx59vrINBKHk_F9B52JM9vM4m9NHYIAM/s1600/amarettini+crumbles+05.02.2015.jpg" height="150" title="amarettini" width="200" /></a></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Cut strawberry in slices and save a couple of them for decoration. Crush amarettini so you end up with amarettini crumbles. </span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">To assemble, place 2 tbsp of amarettini crumbles at the bottom of a glass, followed by 3 tbsp of the cream mixture, another 2 tbsp of amarettini, strawberry slices and finally another 2 tbsp of the cream mixture. </span></div>
Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-5111656563046581622.post-35660994559224190422015-02-01T22:13:00.000+01:002015-02-01T22:13:30.479+01:00Pork Tenderloin with Mushroom Sauce<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj70tQwvA7D_iYTAxFAxz9pAAt2HtI59eaVIl_vupw4mn9t8akxTILYDAHbfecALTwC_y8bhL-iBQzFZrdc2Esrd8hJ4qmd41RpcuJ8bJQ4NIb-kes0xWZhl5rKYNbCzL_LEC6HWNltxyfb/s1600/pork+tenderloin+01.02+-+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="mushroom sauce" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj70tQwvA7D_iYTAxFAxz9pAAt2HtI59eaVIl_vupw4mn9t8akxTILYDAHbfecALTwC_y8bhL-iBQzFZrdc2Esrd8hJ4qmd41RpcuJ8bJQ4NIb-kes0xWZhl5rKYNbCzL_LEC6HWNltxyfb/s1600/pork+tenderloin+01.02+-+1.jpg" height="480" title="pork tenderloin" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pork Tenderloin with Mushroom Sauce</td></tr>
</tbody></table>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Being 100% honest with you, the mushroom sauce is actually the star of this dish. Yes, I've named it "Pork Tenderloin with Mushroom Sauce" but only because that's the meat I served it with, you are more than welcome to change it for Chicken Breasts or even fish if you are not a pork meat eater. </span><br />
<a name='more'></a></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">The base for this light-creamy sauce are vegetable stock and reduced fat cream which are combined with mushrooms, capers and lime zest to give this dish a spark of deliciousness. </span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">I served it along side a simple white rice and green beans.</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJpkoCH1_fp5pVepIzQCsqytonlFPXT3dpAHTh255d5Yp-jeshPw1C1u6oQFqZ2k15rquPB9ji1cwrNLx4VXbKc3-v19gS72ZYjrNZVKn-sPaTcpRKCOdkMUKfuV0kYg8-14B2GyM74Ie9/s1600/pork+tenderloin+01.02+-+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="mushroom sauce" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJpkoCH1_fp5pVepIzQCsqytonlFPXT3dpAHTh255d5Yp-jeshPw1C1u6oQFqZ2k15rquPB9ji1cwrNLx4VXbKc3-v19gS72ZYjrNZVKn-sPaTcpRKCOdkMUKfuV0kYg8-14B2GyM74Ie9/s1600/pork+tenderloin+01.02+-+3.jpg" height="480" title="pork tenderloin" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pork Tenderloin with Mushroom Sauce</td></tr>
</tbody></table>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWmj8WpdwiGyuqMEI5Au_Vjh10hDuxwYeWAdmJfbAcyYNI-2j31oITPLplBks5nRnAGU6BOXXEHVceS6lq9ENF0gE3okuSb9Wu4P2UaDKlyZfbI5RMNzmkoFxLMm0Zz_V1YO4opYruhtdF/s1600/pork+tenderloin+01.02+-+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="mushroom sauce" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWmj8WpdwiGyuqMEI5Au_Vjh10hDuxwYeWAdmJfbAcyYNI-2j31oITPLplBks5nRnAGU6BOXXEHVceS6lq9ENF0gE3okuSb9Wu4P2UaDKlyZfbI5RMNzmkoFxLMm0Zz_V1YO4opYruhtdF/s1600/pork+tenderloin+01.02+-+2.jpg" height="480" title="pork tenderloin" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pork Tenderloin with Mushroom Sauce</td></tr>
</tbody></table>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Preparation time: 40 minutes</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Yield: 3 portions</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Level: Medium</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></div>
<div style="text-align: justify;">
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 Pork Tenderloin (about 600g)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 Rosemary twig </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">3 tbsp Chopped onion (about 1/4 of a medium onion)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">100g Cremini Mushroom ( cut in quarters) </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 Garlic Clove (finely chopped)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">5 Chili slices (optional)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp Capers</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup White wine</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cup Vegetable stock</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup Cream (reduced fat)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp Lime zest</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 Parsley (chopped)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">3 </span><span style="font-family: Arial, Helvetica, sans-serif;">+</span><span style="font-family: Arial, Helvetica, sans-serif;"> tbsp Olive oil</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Salt and pepper to taste</span></li>
</ul>
</div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Pre-heat oven to 400 F (200 C). </span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Cut the pork tenderloin in 3 pieces of approximately 200 g each. Season them with salt and pepper and rub them with a bit of olive oil. In a large skillet, throw in the rosemary twig and brown the meat on all sides. Transfer rosemary twig to a baking sheet and place the meat on top of it. Roast it in the oven for about 15 minutes. For optimal results, use a thermometer to guarantee the meat has reached an internal temperature of 160 F (71 C). </span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">While the meat roasts, return the skillet to the stove, add the 3 tbsp of olive oil and saute the mushrooms, onion and chili together. After about 3 to 4 minutes, add garlic and capers and cook it all together a little longer, until you start to smell the garlic. Deglaze the pan with white wine and let it reduce. When that happens, add the vegetable stock and boil until it reduces to about half. Season your sauce with salt, pepper and lime zest. </span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Just before serving the meat, pour in the cream into the sauce, boil it for 1 to two minutes and finalize with the chopped parsley. To serve, place you meat into a nice, slightly deep plate and pour the sauce on top. </span></div>
Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-5111656563046581622.post-88469674420367630952015-01-17T12:50:00.001+01:002015-01-17T12:50:21.942+01:00Roasted Beet Salad<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhguAO3L7LtVGblhM4u5cW2gLXPEoKMmQ4pJ8bk2M9s_nE3kQCS3t9Cp-rLbPqtnxdYPw5o_vjQewHe92ImB2enGmvRZ9g93hYwpwzc5zLdnBx4UWZM_MQDnh_jj41AKxx_IhEwpuepXMUQ/s1600/Beet+Salad.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Beet Salad" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhguAO3L7LtVGblhM4u5cW2gLXPEoKMmQ4pJ8bk2M9s_nE3kQCS3t9Cp-rLbPqtnxdYPw5o_vjQewHe92ImB2enGmvRZ9g93hYwpwzc5zLdnBx4UWZM_MQDnh_jj41AKxx_IhEwpuepXMUQ/s1600/Beet+Salad.jpg" height="480" title="Roasted Beet Salad" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasted Beet Salad</td></tr>
</tbody></table>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">This is the salad I served with the <a href="http://lovethymeandhoney.blogspot.com/2015/01/pastry-wrapped-salmon.html" target="_blank">Pastry Wrapped Salmon</a>, a post from a few days ago. It's incredibly delicious, so much so that you might be able to convert beet haters into beet lovers. </span><br />
<a name='more'></a></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">I'm not exaggerating, I'm a fairly new convert myself. I spent most of my life hating beet until one day my grandma convinced me to try her beet salad. She boils the beets instead of roasting them but the combination of the sweet beet and the sourness of the vinegar is, in my humble opinion, a perfect marriage! </span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">I've opted for roasting the beets because I find that it increases the vegetables' flavor and likely help maintain more nutrients in the plate, since they don't get lost in the cooking water. </span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgosW8OJxrSOuxzWQBjG4kudXRpn3I_SpWtv63FbUqPq8_Xq16ImRqDdEFH-A7cDXBOiknewwVi8pGiW9Zh4bGBI5b5xJOTq7srBZ7qtkH_AtGEZx9mG7YFIdrGqF5j-_MQ-P7pfgzSCO98/s1600/beet+salad+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="beet salad" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgosW8OJxrSOuxzWQBjG4kudXRpn3I_SpWtv63FbUqPq8_Xq16ImRqDdEFH-A7cDXBOiknewwVi8pGiW9Zh4bGBI5b5xJOTq7srBZ7qtkH_AtGEZx9mG7YFIdrGqF5j-_MQ-P7pfgzSCO98/s1600/beet+salad+2.jpg" height="480" title="roasted beet salad" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasted Beet Salad</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZAzHp_t2zUundbiZeCo5XwPtKBOLQBtr-rX1VVrxH4qmZfVSuvHiEJUjrQq-goGZaJXxDkPnIY4UYKTeWgQ7aE3Q0nUiqxpdGQyn_E2OiWfOTyZnz8Hzp1r0_PWOlukY1KdmX-uDU4x6x/s1600/pastry+wrapped+plated+above.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="beet salad" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZAzHp_t2zUundbiZeCo5XwPtKBOLQBtr-rX1VVrxH4qmZfVSuvHiEJUjrQq-goGZaJXxDkPnIY4UYKTeWgQ7aE3Q0nUiqxpdGQyn_E2OiWfOTyZnz8Hzp1r0_PWOlukY1KdmX-uDU4x6x/s1600/pastry+wrapped+plated+above.jpg" height="480" title="roasted beet salad" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salmon & Beet Salad</td></tr>
</tbody></table>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Preparation time: 40 minutes</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Yield: 2 portions</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Level: Easy</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></div>
<div style="text-align: justify;">
<br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 Medium beets</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 Rosemary stem </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">4 Thyme stems</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp of Olive oil</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Salt and Pepper to taste</span></li>
</ul>
</div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">For the dressing:</span></div>
<div style="text-align: justify;">
<br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">3 tbsp of Balsamic Vinegar (but any other vinegar works too)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">6 tbsp of Olive oil</span></li>
</ul>
</div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Start by peeling, washing and dicing the beets. Toss them with 2 tbsp of olive oil, salt, pepper, rosemary and thyme stems. Through them in a baking sheet and roast them in a pre-heated 400 F (200 C) oven for approximately 30 minutes. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Take the beet out of the oven and transfer them into a bowl, toss in the dressing and wait until it cools before you dig in. :)</span></div>
Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-5111656563046581622.post-82848669491606493442015-01-09T20:51:00.001+01:002015-01-09T20:51:36.102+01:00Pastry Wrapped Salmon<div style="text-align: justify;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHNcosvyzHRuWH3QUX8l0CrPRPN5PqdCHdUitZvhwgtXJHSBlISH2kpsCDFjY6XmTucnscFqu4d84cc36GdfDfHo6rKsAD3pfkxTQWnlEXIrcDCGjR58x-fKl3FQopC6jO1XvjrI2ciKmG/s1600/wrapped+side+half+cut.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="wrapped salmon" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHNcosvyzHRuWH3QUX8l0CrPRPN5PqdCHdUitZvhwgtXJHSBlISH2kpsCDFjY6XmTucnscFqu4d84cc36GdfDfHo6rKsAD3pfkxTQWnlEXIrcDCGjR58x-fKl3FQopC6jO1XvjrI2ciKmG/s1600/wrapped+side+half+cut.jpg" height="480" title="pastry wrapped salmon" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pastry Wrapped Salmon</td></tr>
</tbody></table>
<span style="font-family: Arial, Helvetica, sans-serif;">Succulent salmon pieces are wrapped in a flavorful homemade pastry and served with a roasted beet salad. Not only delicious, this meal is surprisingly filling! </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Got stuck on "homemade pastry"? Don't panic! Read along for substitution ideas. ;)</span><br />
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<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">This dish was born when I was making some <a href="http://lovethymeandhoney.blogspot.com/2014/12/homemade-crackers.html" target="_blank">Homemade Crackers</a>, as per Mr. LTH's request. While rolling out the cracker's dough, I thought "why not wrap that salmon filet resting in the fridge with it?!".... well, the rest is history! </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd6NC77pdyVNxkQXPyOwcSg6z6YU5_RA_FujDFkigdD_dHmHaUsECTT82Z8-s48nrpV1ICnAHXJ5MoMENbUbA5i9jZmuJaWyGMPvtACcQtgD_6pNXKRXtNLULKrwGKshYfK70sJZW38sIw/s1600/pastry+wrapped+plated+above.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="wrapped salmon" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd6NC77pdyVNxkQXPyOwcSg6z6YU5_RA_FujDFkigdD_dHmHaUsECTT82Z8-s48nrpV1ICnAHXJ5MoMENbUbA5i9jZmuJaWyGMPvtACcQtgD_6pNXKRXtNLULKrwGKshYfK70sJZW38sIw/s1600/pastry+wrapped+plated+above.jpg" height="480" title="pastry wrapped salmon" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pastry Wrapped Salmon</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">The cracker's dough became the perfect blanket for the salmon, allowing it to cook and maintain it's moisture while, at the same time, developing a nice crust. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">You may argue that this dish is a "Wellington" variation and I won't disagree, but this Pastry Wrapped Salmon recipe has much less fat in it, since it doesn't use puff pastry to wrap the fish. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">If you find making your own pastry too laborious or is simply out of time, you can substitute it for either store-bought strudel pastry or wonton wraps. This will cut your preparation time in about 30 to 40 minutes. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">And in case you are asking "what about this gorgeous roasted beet salad?", I'll be posting this recipe soon, so stay tuned! :)</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcXLIV2XItBZxJ1YQf2H84Gdsm3PJGHiC0ZPm9SoQA1HpaYbx-WwmxZNMKgjoIb-GlnB2aTFfWCdZCTRg1adT40tWZxHOxPQzSujrlxdxIZvPwGDLoTzHWcWfrUomgDW_HjsBHqDRa1DXR/s1600/wrapped+above+half+cut.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="wrapped salmon" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcXLIV2XItBZxJ1YQf2H84Gdsm3PJGHiC0ZPm9SoQA1HpaYbx-WwmxZNMKgjoIb-GlnB2aTFfWCdZCTRg1adT40tWZxHOxPQzSujrlxdxIZvPwGDLoTzHWcWfrUomgDW_HjsBHqDRa1DXR/s1600/wrapped+above+half+cut.jpg" height="480" title="pastry wrapped salmon" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pastry Wrapped Salmon</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preparation time: 1 hr</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Yield: 3 portions</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Level: Easy / Medium</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></div>
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<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">300 g salmon filet, divided</span><span style="font-family: Arial, Helvetica, sans-serif;"> in 100 g pieces</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp of all purpose flour</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp of powdered garlic</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp of red pepper flakes</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Salt and Pepper to taste</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">3 sheets (each roughly 20 cm long) of the LTH's <a href="http://lovethymeandhoney.blogspot.com/2014/12/homemade-crackers.html" target="_blank">Homemade Crackers </a>dough. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Olive oil for brushing</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Optional: 1 tsp of Turmeric</span></li>
</ul>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIhjFs0JCh5yeeSFQZyhmFX63Nj8NspMApKxKkFC2iDyukbGLZJON_KJ2GN2ucOvZnclNxyL-ryauEyL51qsZ2ZrLMslwdfkL-P4XI8uzENXcB6Ch8XlOsc07ni5mML09GweTNrd8z3i6H/s1600/raw+salmon.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNrVjLAag3enpW80xe-mjDL3wxWYjKNVwCKfsswnFFyhYZu-TbYnHx-i69MJSAFRwBJ1cPC174ngppvtIza9I546M_GzJoZeV6VX8IMQiGBwCJGwgPU7c9m0UpkWVCjggazd_YuXXN9tUw/s1600/pastry+sheet.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="pastry wrapped salmon" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNrVjLAag3enpW80xe-mjDL3wxWYjKNVwCKfsswnFFyhYZu-TbYnHx-i69MJSAFRwBJ1cPC174ngppvtIza9I546M_GzJoZeV6VX8IMQiGBwCJGwgPU7c9m0UpkWVCjggazd_YuXXN9tUw/s1600/pastry+sheet.jpg" height="240" title="pastry wrapped salmon" width="320" /></a></div>
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S<span style="font-family: Arial, Helvetica, sans-serif;">tart by preparing the cracker's dough. To go to the recipe, click on the link above. In the pastry evolving the salmon on the pictures, I added one additional tsp of Turmeric, to give it a more vibrant color. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpw-mMoTSHP3vBsM6OIIEmQndnIxX5Al9FttseEa5RtTxKEQna5cGGNwomjIkpRY7QflrAVTSMYAaZ1RayYRCPEzNGcZa38HPz_WDaX3NYwpNreJ-Bw8S8kurKvhlmDfXTRtbqh7n-5YdZ/s1600/raw+salmon.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="wrapped salmon" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpw-mMoTSHP3vBsM6OIIEmQndnIxX5Al9FttseEa5RtTxKEQna5cGGNwomjIkpRY7QflrAVTSMYAaZ1RayYRCPEzNGcZa38HPz_WDaX3NYwpNreJ-Bw8S8kurKvhlmDfXTRtbqh7n-5YdZ/s1600/raw+salmon.jpg" height="240" title="pastry wrapped salmon" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Season the salmon pieces with the powdered garlic, red pepper flakes, salt and pepper and coat them with the 1 tbsp of all purpose flour. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijA0TcHnShz1MlEiVRRgwEIK-MIDbIZ4r52Q13R6L6q1qLUB0Oa3sAvJXx025KzyJhUao2UiNDv93YNrDPKYSqNWlByQb0Lkm5XE1uSGL0MXc_SzAGXLe3ILIbFuiBmHbtCEr7RJ7vFKgQ/s1600/facebook.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="wrapped salmon" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijA0TcHnShz1MlEiVRRgwEIK-MIDbIZ4r52Q13R6L6q1qLUB0Oa3sAvJXx025KzyJhUao2UiNDv93YNrDPKYSqNWlByQb0Lkm5XE1uSGL0MXc_SzAGXLe3ILIbFuiBmHbtCEr7RJ7vFKgQ/s1600/facebook.jpg" height="240" title="pastry wrapped salmon" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Take one pastry sheet and brush it generously with olive oil. Place a salmon piece in the center and fold it like a Christmas present. One tip I give you: have the sheet laying on top of a plastic wrap and use it to help you fold the pastry around the salmon. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Brush the top of the salmon packets with more olive oil and bake it in a 400 F (200 C) for 15 minutes. </span></div>
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Unknownnoreply@blogger.com10tag:blogger.com,1999:blog-5111656563046581622.post-48507466776673764912015-01-03T17:06:00.001+01:002015-01-03T17:06:08.378+01:00Frittata Soup<div style="text-align: justify;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0tjEK1ygTUFXQ1U_E5TTTqXqeNPNEloDCP93ixFjlypxxju066a4BYAxhP35iRjyvvXRm9FX3D4ovjmTFE61D1-anzxkqBRCOSVIRZYs6nBgqWekk1dW6mec7ucmBjsdYWnOTvwKIpiuB/s1600/frittata+soup.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="soup" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0tjEK1ygTUFXQ1U_E5TTTqXqeNPNEloDCP93ixFjlypxxju066a4BYAxhP35iRjyvvXRm9FX3D4ovjmTFE61D1-anzxkqBRCOSVIRZYs6nBgqWekk1dW6mec7ucmBjsdYWnOTvwKIpiuB/s1600/frittata+soup.jpg" height="480" title="frittata soup" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Frittata Soup</td></tr>
</tbody></table>
<span style="font-family: Arial, Helvetica, sans-serif;">Warm and comforting mushroom broth, served with deliciously seasoned crepe strings and brightened up with spring onion rings. This vegetarian soup is just what you need to help you get back to normal life after all the festivities (and the eating... and the drinking) from the past two weeks. ;)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Frittata soup is a fairly traditional European soup and it has actually different names, depending of which country you are in. In Austria, it is know as</span><span style="font-family: Arial, Helvetica, sans-serif;"> Frittata Suppe, in Germany you'll find it as Flädlesuppe (or Pfannkuchensuppe - which precisely translates to Pancake Soup), in Italy it is know as Brodo con Tagliolini di Crespelle and in it's French name is Consomme Celestine. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Originally it is made with beef broth but the </span><b style="font-family: Arial, Helvetica, sans-serif;">Love, Thyme and Honey</b><span style="font-family: Arial, Helvetica, sans-serif;"> version is made with a flavorful vegetarian mushroom broth, which only makes it even more decadent and appetizing. A great serving suggestion is as a first course, as it provides a light and exciting beginning to the courses to come. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4YrBh0tCk2se4ob0gSScGK5DArgEXUVcsB-9A6JFIy315MAAWdZeiZcHAsVQSN1N_md9Zogifnz81zvATqFlAuJ_nd5iKIDiU8jmk6Pey3nICjZAJvJPdjwWi0F9m2t9jJqTI_qd6MzFi/s1600/frittata+soup+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="soup" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4YrBh0tCk2se4ob0gSScGK5DArgEXUVcsB-9A6JFIy315MAAWdZeiZcHAsVQSN1N_md9Zogifnz81zvATqFlAuJ_nd5iKIDiU8jmk6Pey3nICjZAJvJPdjwWi0F9m2t9jJqTI_qd6MzFi/s1600/frittata+soup+2.jpg" height="480" title="frittata soup" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh Herb Crepe</td></tr>
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<tr><td style="text-align: center;"><img alt="soup" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ9JwtIX3PKa4dQ0EQr48oJZFyi0b1Xu5A5VHl33GEDMBWRQ0NlPeAyJBHmLhXguOY7dXtLYVv-394TLLZWa2ELRbtL0tAOqFJ1lz9I0ZqrOa2ddK0aNQmfbxjpSfQt1DFHxlpL12cH9kQ/s1600/frittata+soup+3.jpg" height="480" style="margin-left: auto; margin-right: auto;" title="frittata soup" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Frittata Soup</td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ9JwtIX3PKa4dQ0EQr48oJZFyi0b1Xu5A5VHl33GEDMBWRQ0NlPeAyJBHmLhXguOY7dXtLYVv-394TLLZWa2ELRbtL0tAOqFJ1lz9I0ZqrOa2ddK0aNQmfbxjpSfQt1DFHxlpL12cH9kQ/s1600/frittata+soup+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ9JwtIX3PKa4dQ0EQr48oJZFyi0b1Xu5A5VHl33GEDMBWRQ0NlPeAyJBHmLhXguOY7dXtLYVv-394TLLZWa2ELRbtL0tAOqFJ1lz9I0ZqrOa2ddK0aNQmfbxjpSfQt1DFHxlpL12cH9kQ/s1600/frittata+soup+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Preparation time: 40 min</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Yield: 6 portions</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Level: Easy</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">For the Broth</span><br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">30 g Dried mushrooms</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 Celery stalk</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 Medium onion</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 Rosemary stem</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">3 Thyme stems</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">4 Pepper corns</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1.5 l of Vegetable stock (or water)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Salt to taste</span></li>
</ul>
<span style="font-family: Arial, Helvetica, sans-serif;">For the Crepes</span><br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">200 ml ofMilk</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 egg</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">75g all purpose flour</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp of Grated nutmeg</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp Thyme leaves</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp Chopped parsley </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Salt and Pepper</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Oil</span></li>
</ul>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Additional</span></div>
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<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp of sliced Spring Onions</span></li>
</ul>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add all broth ingredients to a pan and let it cook, covered, for 40 minutes. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">While the broth cooks, mix all crepe ingredients together - except for the oil - and set it aside. Warm up a medium (preferably non-stick) pan and drizzle it with a little bit of oil. Pour one ladle of the crepe batter in the skillet and spread it evenly by making circular movements with the pan. When the crepe looses itself from the pan, is time to turn it. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Proceed with this process until you've used up all the batter. When you're done, cut the crepes into strings - you easily do it by rolling them like a flute and slicing them. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Strain the mushroom broth and fish out the now re-hydrated mushrooms.</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">To serve, place crepe strings and a few pieces of the re-hydrated mushrooms in a bowl. Pour in the broth and spread spring onion rings above it. Voilá! Deliciousness is ready!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
</div>
Unknownnoreply@blogger.com10tag:blogger.com,1999:blog-5111656563046581622.post-84163017433835576842014-12-28T19:38:00.000+01:002014-12-28T19:38:11.997+01:00Homemade Crackers<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqDYmebaMBPGs_OoPIOwSqxz76tzpJW2RV3-6mUJgVEjszUGwvScsKRSFA1YSMACbSqz3nioXp_ssAQ1kddn8Ui_JZAJkHzjjiK-qOM7-gkwA4eabSsIq3zPjr71uqoU7GhePKZlrkeXxZ/s1600/homemade+crackers.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="crackers" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqDYmebaMBPGs_OoPIOwSqxz76tzpJW2RV3-6mUJgVEjszUGwvScsKRSFA1YSMACbSqz3nioXp_ssAQ1kddn8Ui_JZAJkHzjjiK-qOM7-gkwA4eabSsIq3zPjr71uqoU7GhePKZlrkeXxZ/s1600/homemade+crackers.jpg" height="480" title="homemade crackers" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Homemade Crackers</td></tr>
</tbody></table>
<span style="font-family: Arial, Helvetica, sans-serif; text-align: justify;">Hosting a New Year's party? Try these flavorful Homemade Crackers instead of the usual (and greasy) store-bought snacks to serve along side dips or to hold Canapes. They are packed with fresh herbs and Parmesan cheese, are sinfully delicious and BAKED! So no need to feel bad for eating a whole batch of them ;)</span><br />
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<a name='more'></a></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Are you wondering how crunchy they are? VERY, making them extra kid-friendly specially considering you can cut them in any shape you want. </span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">One of my favorite ways to eat these Homemade Crackers is with a tomato Bruschetta Mix. What's yours? I would love to read you dip ideas in the comment lines!!! :) </span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCH0vQomTP2t1WTsovqN01eGWIFvn3aDPfWrvUMTUGEx7368s1qGgJpOQ63bR7xRvFbQpudW6Wdrj0yew5pwvbxINV2YxR3Sb583fWPlHLRxAW00nWtlqpW7EThdmQgjjZ9-tfJLTf_N9r/s1600/homemade+crackers+4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="crackers" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCH0vQomTP2t1WTsovqN01eGWIFvn3aDPfWrvUMTUGEx7368s1qGgJpOQ63bR7xRvFbQpudW6Wdrj0yew5pwvbxINV2YxR3Sb583fWPlHLRxAW00nWtlqpW7EThdmQgjjZ9-tfJLTf_N9r/s1600/homemade+crackers+4.jpg" height="480" title="homemade crackers" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crackers before backing</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKdBX8H7JlA9m93SgQWa49rFJM1gJuIKD3zl4Ov6zba6CR4xmqnKBgBSPwzMbb16oRGiqRdZoFcPCk7eXn2Nc1eM4kOPzQ7i2C_m3MsxDxHixozF5UYdo8rTezKSaAToLDHqwyMuwsuRkI/s1600/homemade+crackers+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="crackers" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKdBX8H7JlA9m93SgQWa49rFJM1gJuIKD3zl4Ov6zba6CR4xmqnKBgBSPwzMbb16oRGiqRdZoFcPCk7eXn2Nc1eM4kOPzQ7i2C_m3MsxDxHixozF5UYdo8rTezKSaAToLDHqwyMuwsuRkI/s1600/homemade+crackers+3.jpg" height="480" title="homemade crackers" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After baking. Can you see their crunchiness?</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEintOIEzLsQCayGiKCEm891lGoKLdFPLY6gz8QKfZSCDL4NsQc7DV7vjUoQxO-lyF-RNgISrP-TrTF2SRxfEtk6Q5Cu9hpdNVdQx4kCGPOkbhIpkZd9QvGYzRMsH4wu6okdAMXdYQJnEM_8/s1600/homemade+crackers+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="crackers" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEintOIEzLsQCayGiKCEm891lGoKLdFPLY6gz8QKfZSCDL4NsQc7DV7vjUoQxO-lyF-RNgISrP-TrTF2SRxfEtk6Q5Cu9hpdNVdQx4kCGPOkbhIpkZd9QvGYzRMsH4wu6okdAMXdYQJnEM_8/s1600/homemade+crackers+2.jpg" height="480" title="homemade crackers" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Homemade Crackers, ready to serve </td></tr>
</tbody></table>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Preparation time: 1 hr</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Yield: Delicious snacks for 2 adults</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Level: Easy / Medium</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></div>
<div style="text-align: justify;">
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">100g All-purpose Flour </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">50g Warm water</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp Fresh rosemary (finely chopped)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp Thyme </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup Shredded Parmesan</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Pinch of salt</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Olive oil</span></li>
</ul>
</div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Mix flour, rosemary, thyme and Parmesan together and dissolve the salt in the water. Add water to flour mixture, and knead it until the dough develops a homogeneous look. Wrap it with plastic-wrap and leave it resting in the fridge for 30 minutes. </span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Using a pasta presser or a rolling pin, roll the dough so it's about 1 mm thick. If using a pasta machine, run it through the press until one level before the smallest opening. </span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Cut the dough sheets into the desired cracker shape. Lay them on a baking sheet lined with parchment paper and brush them with olive oil. Bake them in a pre-heated oven at 400 F (200 C) for about 8 minutes or until golden brown.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-5111656563046581622.post-61666746363966742122014-12-19T18:53:00.000+01:002014-12-19T18:57:07.694+01:00Mushroom Stuffed Chicken<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj4mSnaPoj4uigGlLp1KFzEonIPm-6OI9_NNVUeMKVc1xI15EK8OqdJ-Xws7pk5rxBNRUghe3A5bEb0ZKWSuDggRNW4oTopMIxG8YpwS-Usb6qVjLi0OG4z_KJsCdoFa4Xq3DoWiwJLTod/s1600/mushroom+stuffed+chicken.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="stuffed chicken" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj4mSnaPoj4uigGlLp1KFzEonIPm-6OI9_NNVUeMKVc1xI15EK8OqdJ-Xws7pk5rxBNRUghe3A5bEb0ZKWSuDggRNW4oTopMIxG8YpwS-Usb6qVjLi0OG4z_KJsCdoFa4Xq3DoWiwJLTod/s1600/mushroom+stuffed+chicken.jpg" height="480" title="mushroom stuffed chicken" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mushroom Stuffed Chicken</td></tr>
</tbody></table>
<br />
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">I</span><span style="font-family: Arial, Helvetica, sans-serif;">magine </span><span style="font-family: Arial, Helvetica, sans-serif;">yourself eating a crusty and moist chicken, stuffed with an extremely tasty mushroom and cheese mixture.... YUM... The good news is that you don't have to keep imagining it, you can prepare this appetizing meal for your family tonight. :)</span></div>
<a name='more'></a><span style="font-family: Arial, Helvetica, sans-serif; text-align: justify;">To make it extra special, the mushrooms are previously sauteed and deglazed with red wine. They are latter stuffed into chicken schnitzels which are then breaded, lightly pan fried and finally baked to complete the cooking process. Super convenient, you can prepare them ahead of time (until the breading process) and keep them in the fridge until you are ready to cook.</span><br />
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">The end result is a impressive and flavorful dish, that will tell your family and guests that you spent hours laboring in the kitchen when it is actually pretty simple to make.</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5yVOt7U2nz4v34EbOQGlb06h-sOYTc-mW1z9mMFJE0tRJqEQl9UCy9i8Qb_Y0fSP6HYUszHZhUU5Jdb87g6F2jxcA9PuIHfizXiVy8xPzU9IBREsc1H5koB_tIT2YfatsynhEfFKnM0qG/s1600/mushroom+stuffed+chicken+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="stuffed chicken" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5yVOt7U2nz4v34EbOQGlb06h-sOYTc-mW1z9mMFJE0tRJqEQl9UCy9i8Qb_Y0fSP6HYUszHZhUU5Jdb87g6F2jxcA9PuIHfizXiVy8xPzU9IBREsc1H5koB_tIT2YfatsynhEfFKnM0qG/s1600/mushroom+stuffed+chicken+2.jpg" height="480" title="mushroom stuffed chicken" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mushroom Stuffed Chiken</td></tr>
</tbody></table>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Preparation time: 1 hr</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Yield: 3 / 4 pieces</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Level: Easy - Medium</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></div>
<ul>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">500g Chicken breasts (cut into schnitzel filet)</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">100g Cremini Mushrooms (finely chopped)</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp Onion (finely chopped)</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">1 small Garlic clove</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp Fresh thyme</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup Red wine</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp of Butter</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp of Bacon (chopped)</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp of All purpose flour</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">4 tbsp of Shredded cheese (Gouda)</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Salt and Pepper to taste</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">3 tbsp of Vegetable Oil</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Tooth pick (for securing the filling)</span></li>
</ul>
<span style="font-family: Arial, Helvetica, sans-serif; text-align: justify;">For the Breading</span><br />
<ul>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup of bread crumbs</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup of flour</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">1 egg</span></li>
</ul>
<span style="font-family: Arial, Helvetica, sans-serif; text-align: justify;">In a small skillet, cook the butter and bacon together. When the butter melts, add the mushrooms and onions and saute them until the onion become translucent. Add the garlic and cook for a couple of more minutes.</span><br />
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">The 1 tbsp of flour goes in, let it incorporate into the mixture and then deglaze the pan with the red wine. The wine will reduce and with the help of the flour, the mixture will thicken up. Finally season with salt, pepper and fresh thyme. Set it aside to cool.</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Preheat your oven to 350 F (175 C) and prepare your breading station. To do so, line up three containers and have one large plate nearby. Each of the containers will contain one of the breading components, so one for the flour, one for the egg (beaten) and one for the bread crumbs.</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">To assemble the stuffed chicken, lay the filets on a chopping board and season them with salt and pepper. Add 1 to 2 tbsp of stuffing and 1 tbsp of cheese in the middle of the fillets, egg brush the edges of each filet, fold it so you have now stuffed chicken pockets and secure the edges with tooth picks.</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Coat each Mushroom Stuffed Chicken with the flour, then dip them in the beaten egg and finally coat them with bread crumbs. Place them on the plate you've set near by.</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Heat the 3 tbsp of vegetable oil in a large skillet to high. Brown all sides of the now bread coated stuffed chickens. Place them on a baking sheet and cook them in the oven for another 20 minutes.</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Remove them from the oven. I suggest you waiting about 10 minutes before you dig into them. :)</span></div>
<div style="text-align: justify;">
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5111656563046581622.post-61196171793541486852014-12-09T22:45:00.001+01:002014-12-09T22:45:36.544+01:00Broccoli Omelette<div style="text-align: justify;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDDumDwVB7u7YrJyCwU7jbcr-Cz66DtIwZRizRz_lmtHkkQd5BACCzacnE83gQy0VEJHjKQANeYoKXajpEOnwPvQBxaygfjRYPCWNrMdUqxm58s0kQIb0OlVlRLRhoCnVOYr0zd62vq7Ss/s1600/2014-12-09_19.21.02.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="omelette" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDDumDwVB7u7YrJyCwU7jbcr-Cz66DtIwZRizRz_lmtHkkQd5BACCzacnE83gQy0VEJHjKQANeYoKXajpEOnwPvQBxaygfjRYPCWNrMdUqxm58s0kQIb0OlVlRLRhoCnVOYr0zd62vq7Ss/s1600/2014-12-09_19.21.02.jpg" height="640" title="broccoli omelette" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Broccoli Omelette</td></tr>
</tbody></table>
<span style="font-family: Arial, Helvetica, sans-serif;">Fuel up with one of these easy Omelettes in the morning and have a tank full of energy to last a whole day... or at least until lunch. ;)</span><br />
<a name='more'></a></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Let's keep it real, the extra energy is needed during this busy time of the year. After all, the weather is cold, our calendars are full, not to mention the fighting of the crowds when Christmas shopping.</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">So yeah, we need a little bump in the morning and this yummy Broccoli Omelette is the perfect vehicle to give you just that.</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Preparation time: 30 minutes</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Yield: Three 10 cm Omelettes</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Level: Easy Peasy</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></div>
<div style="text-align: justify;">
</div>
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">3 Eggs</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">6 Broccoli Florets (chopped)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 tbs Chopped Bacon</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp Water</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 Small garlic clove</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">3 tbsp Shredded Gouda</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Olive oil</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Salt and Pepper to taste</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Oregano (optional)</span></li>
</ul>
<span style="font-family: Arial, Helvetica, sans-serif; text-align: justify;">In a small/medium pan, heat up the bacon and the 2 tbsp of water together. The water will help the bacon release it's fat, will evaporate and the bacon will crisp up. Then add garlic and broccoli and saute them for a couple of minutes, season with salt, pepper and set it aside.</span><br />
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">In a small bowl, break one egg, beat it and set it aside. Heat up a 10 cm (5 in) skillet to medium, drizzle with a bit of olive oil, pour in the beat egg, sprinkle some oregano and season with salt and pepper. You can cook your Omelette the way you like best, leave it slightly underdone so it's still creamy or fry it both sides so the egg is cooked through. Repeat this process with the two other eggs. </span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">To assemble, lay one Omelette on a plate, top it with the Bacon & Broccoli saute and shredded cheese. You can devour it by it self, make yourself a breakfast sandwich or eat it on the side with toast and jam... YUM! </span></div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5111656563046581622.post-68049647848946367952014-12-01T22:15:00.001+01:002014-12-01T22:15:37.028+01:00Red Wine Pot Roast<div style="text-align: justify;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWx4NaZyo0owBF1YrlUv0tIZ_HVjEFraR5saQw7omSgw5qB0MNk9in1tXHvGrxvGOIzDRprpH10R4sFqadsJmcpnKK-VBQn4wi55-jtKGt9OHD-Q5a9uau_lSVQSZqW7_3zfRk6-WTCCjp/s1600/pot+roast+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="pot roast" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWx4NaZyo0owBF1YrlUv0tIZ_HVjEFraR5saQw7omSgw5qB0MNk9in1tXHvGrxvGOIzDRprpH10R4sFqadsJmcpnKK-VBQn4wi55-jtKGt9OHD-Q5a9uau_lSVQSZqW7_3zfRk6-WTCCjp/s1600/pot+roast+2.jpg" height="480" title="red wine pot roast" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red Wine Pot Roast</td></tr>
</tbody></table>
<span style="font-family: Arial, Helvetica, sans-serif;">One of the most comfy winter foods there is. This traditional dish is made even more delicious when<b> marinated</b> and <b>cooked</b> in a red wine sauce.</span><br />
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<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Normally pot roasts don't require any pre-tenderizing treatments (like a marinate) because the slow cooking itself tenderizes the meat.</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Well... then I learned about the Sauerbraten, a German type of pot roast that is marinated for almost 1 week before is cooked. Naturally, I was curious. </span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Unfortunately, I can't count "patience" as one of my qualities, so I decided to take a short-cut and marinated my beef for 24 hrs. </span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">The result was amazing: the meat was tender, moist and flavorful. Also, I find that braising (slow cooking in liquids at low temperatures) tend to leave a very characteristic flavor to the meat and I was pleased NOT to notice it in this roast. </span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">And the best part? You can prepare it in a slow cooker. ;)</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxRmzJgulLiHr-Brc26PCy7sqPK7tSVhQ3I8qO6SkATdE5DWpT0dx54DkayELOGzzoTw2xqzFw5ccj9aoYP14t4mUKoOUM1ReeY-BYvKfoZlppHU3IYU-y39i5Bsa74oC9-XNX1uHx1iJ_/s1600/pot+roast+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="pot roast" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxRmzJgulLiHr-Brc26PCy7sqPK7tSVhQ3I8qO6SkATdE5DWpT0dx54DkayELOGzzoTw2xqzFw5ccj9aoYP14t4mUKoOUM1ReeY-BYvKfoZlppHU3IYU-y39i5Bsa74oC9-XNX1uHx1iJ_/s1600/pot+roast+1.jpg" height="480" title="red wine pot roast" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red Wine Pot Roast</td></tr>
</tbody></table>
<span style="font-family: Arial, Helvetica, sans-serif;">Preparation time (marinating + cooking): 28 hrs</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Yield: 3 portions</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Level: Medium</span></div>
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<br /></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Marinate</span></div>
<div style="text-align: justify;">
</div>
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 Garlic cloves</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup Chopped onion</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 Carrot (small)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 Celery stalk</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 Bay leaf</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp of Fresh thyme</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 tsp of Dried basil</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 cup of Red wine (I used Chianti) </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup of Olive oil</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">700g Beef bottom round</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Salt and Pepper to taste</span></li>
</ul>
<span style="font-family: Arial, Helvetica, sans-serif; text-align: justify;">Additional</span><br />
<div style="text-align: justify;">
</div>
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp of Olive oil</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp of Flour</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 cup of Beef stock</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Fresh thyme for garnish</span></li>
</ul>
<span style="font-family: Arial, Helvetica, sans-serif; text-align: justify;">Trim any fat from around the meat. Mix all marinating ingredients and leave meat soaking for 24hrs.. Turn the meat halfway through the marinating time. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Remove beef from the liquids, pat it dry and coat it with some of the flour. Heat roasting pot to high, add the 2 tbsp of olive oil and brown the meat on all sides. Remove beef from the heat and add the rest of the flour and mix it so it's coated by the fat. Reduce the heat to low and after a couple of minutes, add the red wine mixture. Return meat to the pan, bring liquid to a gentle simmer, cover and cook it for 2:30 hrs. Careful: do not let the liquids boil!!!!</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Remove meat from the pan and sift the sauce. If the sauce is still not thickened to your liking, return it to the pan and boil it down to the desired thickness. </span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Slice the meat, pour the sauce on top of it and sprinkle with fresh thyme.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-5111656563046581622.post-24734732364931685502014-11-23T22:31:00.000+01:002014-11-23T22:31:00.393+01:00Yogurt Minute Bread<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4jfVKtA1WO37641JjX0UY2NoG-ZGFi4lV3cvNVvZCC7lYjuGMkNvH9Hf6dT_T3g5quhGTV_36IxJF1JJGgLbmvvl_bQIlEbXP3dac7DXj7sh_Cum6nnxoKkpE0ZDE3rhh63eH-Up3UFrq/s1600/yogurt+minute+bread+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="minute bread" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4jfVKtA1WO37641JjX0UY2NoG-ZGFi4lV3cvNVvZCC7lYjuGMkNvH9Hf6dT_T3g5quhGTV_36IxJF1JJGgLbmvvl_bQIlEbXP3dac7DXj7sh_Cum6nnxoKkpE0ZDE3rhh63eH-Up3UFrq/s1600/yogurt+minute+bread+2.jpg" height="640" title="yogurt minute bread" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yogurt Minute Bread</td></tr>
</tbody></table>
<span style="font-family: Arial, Helvetica, sans-serif; text-align: justify;">These cute buns are a great option for breakfast sandwiches and - as the name suggests - can be prepared in a pinch. </span><br />
<a name='more'></a><span style="font-family: Arial, Helvetica, sans-serif; text-align: justify;">They are also a healthy biscuit substitution, since there's almost no fat involved in this recipe. You can personalize your Minute Bread with grated cheese, herbs, olives, sun-dried tomatoes... pretty much with whatever your little hearts desire! </span><br />
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">I make these tasty buns whenever I'm out of bread... and maybe I just let us run out of bread so I can bake a batch of them. ;)</span></div>
<div style="text-align: justify;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXravzkr6_ZaXLNBqVbXN3sPKZCbcgzUdJwu11MohHJFFyfv64Pv81L4siN12PUD4pkmo2oxlmqtqjh4BkCUm8AojdY1Jbr6PsmchB_1CuLU3_oge5BlIGSDq5xQ1u5Hk08H8IdAtwEbTn/s1600/yogurt+minute+bread+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="minute bread" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXravzkr6_ZaXLNBqVbXN3sPKZCbcgzUdJwu11MohHJFFyfv64Pv81L4siN12PUD4pkmo2oxlmqtqjh4BkCUm8AojdY1Jbr6PsmchB_1CuLU3_oge5BlIGSDq5xQ1u5Hk08H8IdAtwEbTn/s1600/yogurt+minute+bread+3.jpg" height="480" title="yogurt minute bread" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yogurt Minute Bread</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-9-rWxZHT4KqTTreb3BJK9IHzJT8MK6-E5_72xS12Sx1f4gkY4mEUcCzDzvhe6k62ERUCw1a0_ngmOylu6_s_11OZ4H1BzSybGVbwvpxfUEsUAelA1XqrET3spf-h_H44pLDscizx7Hg9/s1600/yogurt+minute+bread.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="minute bread" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-9-rWxZHT4KqTTreb3BJK9IHzJT8MK6-E5_72xS12Sx1f4gkY4mEUcCzDzvhe6k62ERUCw1a0_ngmOylu6_s_11OZ4H1BzSybGVbwvpxfUEsUAelA1XqrET3spf-h_H44pLDscizx7Hg9/s1600/yogurt+minute+bread.jpg" height="480" title="Yogurt Minute Bread" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yogurt Minute Bread</td></tr>
</tbody></table>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Preparation time: 30 minutes</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Yield: 6 buns</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Level: Easy</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></div>
<ul>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">250g all purpose flour</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">100g yogurt</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">15g baking powder</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp (30 ml) olive oil</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">1 egg</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Pinch of salt</span></li>
</ul>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Optional</span></div>
<ul>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp fresh thyme</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup of shredded parmesan</span></li>
</ul>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Sift flour and baking powder together. Add shredded Parmesan and thyme (optional) and distribute them well within the flour.</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">In a separate bowl, mix yogurt, egg and olive oil together. Add wet ingredients into flour mixture. Mix everything together carefully, as if you where working with a pie dough. You will end up with a very crumble dough (which in fact resemble pie dough) and when that happens, just press everything together (don't knead). Roll it our with a rolling pin and shape it according with your preference (circles or squares for example). Bake it in a pre-heated 350 F (175 C) oven for 15 to 20 minutes, until the buns gain a golden color</span>.<br />
<br /></div>
Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-5111656563046581622.post-82460219932566557322014-11-16T19:23:00.000+01:002014-11-16T19:23:16.741+01:00Chocolate Mousse<div style="text-align: justify;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqM5ojMuZZ1t1QJFe8gvt98KssQInDJF8W67Vi-1DPnAQSa0zNJywmO_hjQy148xJ4uyEuwsw0Fy7bjFrhTZW1FBQR4oVQY6R33vrB2pLInrBZhaogWjQdw8XFv__V9YSCL8Owefwft0cc/s1600/mousse+.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="chocolate mousse" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqM5ojMuZZ1t1QJFe8gvt98KssQInDJF8W67Vi-1DPnAQSa0zNJywmO_hjQy148xJ4uyEuwsw0Fy7bjFrhTZW1FBQR4oVQY6R33vrB2pLInrBZhaogWjQdw8XFv__V9YSCL8Owefwft0cc/s640/mousse+.jpg" title="chocolate mousse" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate Mousse</td></tr>
</tbody></table>
<span style="font-family: Arial, Helvetica, sans-serif;">Airy, creamy and yes... delicious! </span><br />
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<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">This mousse delivers all the chocolate decadence it should and is, at the same time, lighter because it doesn't contain whipping cream. Presentation options are endless, you can pour the mousse batter into fun cups or chill it in a large container and scoop it as if it were ice-cream. Top with berries, crushed nuts and chocolate glaze - simply YUM! </span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">It does require some planning ahead since the gelatin within needs time to set but it's a perfect make-ahead dessert, just take it out of the fridge when it's time to serve! ;)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-family: Arial, Helvetica, sans-serif;">Preparation time: 30 min; fridge time: 4 hrs</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Yield: 4 Portions</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Level: Medium</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></div>
<div style="text-align: justify;">
</div>
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">50g Dark chocolate</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">125ml Skim milk</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 Eggs, whites and yolks separated</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">80g Sugar</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">5g Instant gelatin</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">40ml Water</span></li>
</ul>
<span style="font-family: Arial, Helvetica, sans-serif; text-align: justify;">Warm milk and chocolate together, allow chocolate to melt and bring the mixture to a simmer. In the mean time, dissolve 5g of gelatin in 40ml of water.</span><br />
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">In a bowl, mix 40g of the sugar and egg yolks together. Start to slowly pour the simmering chocolate milk into the egg + sugar mixture and remember: ALWAYS stirring. If you pour everything at once, you end up with scrambled eggs. </span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Return the egg-chocolate mixture to a low-medium heat and continue to cook it thickened (but are not scrambled). Turn off the heat, add dissolved gelatin and stir it well so gelatin is spread out evenly. </span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Beat egg whites and when it starts to stiffen add the remaining sugar. Continue beating until you end up with a thick meringue. Add meringue to the chocolate custard (chocolate + egg mixture), place mousse into serving cups and chill it before serving. </span></div>
<div style="text-align: justify;">
<br /></div>
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5111656563046581622.post-12007697131903851802014-11-09T19:28:00.002+01:002014-11-09T19:28:55.323+01:00Stuffed Rösti<div style="text-align: justify;">
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZlWm9cxwb_KMjoUk100HE4osr_w9yK2W2OvVhYcYyVJ6XEOp1CGdCb45vnZx412Dyc1KjpJ6__IVRqCc8fAAAsdFLMiC5jN_SuUHklWQVKUdwmCNiATeHydPtwiiX1wbJit2BtlhlIzWq/s1600/roesti+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="roesti" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZlWm9cxwb_KMjoUk100HE4osr_w9yK2W2OvVhYcYyVJ6XEOp1CGdCb45vnZx412Dyc1KjpJ6__IVRqCc8fAAAsdFLMiC5jN_SuUHklWQVKUdwmCNiATeHydPtwiiX1wbJit2BtlhlIzWq/s1600/roesti+1.jpg" height="424" title="stuffed roesti" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stuffed Rösti</td></tr>
</tbody></table>
<span style="font-family: Arial, Helvetica, sans-serif;">Rösti is a Swiss national dish consisting of grated potatoes shaped into patties which are then pan fried. Traditionally, it is eaten for breakfast but is also commonly served as a side dish or an appetizer component. </span><br />
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<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">This dish - as described above - is pretty delicious in itself, but I decided to play with it a bit and stuffed my Rösti with a herb cream cheese filling and baked it to eliminate some of the fat. </span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">The result? Yummy goodness! I served it as a side dish with BBQ steaks but you could also serve it for breakfast with some sauteed spinach and a poached egg (as an adaption of the eggs Florentine) or you could top it with smoked salmon and serve it as an appetizer.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtD4cRyglLZX9OkO-xebWYTS5X29wl1lR1xJtEgh58ajwrQrWp7E3GvobCvFQDmgUOfH0DnfWGCO5CfjLvr0kzefik4YI5UwSY0miKdge-IndYggU50esA3TR2o0pmMqKaZcbRYk4bWPuH/s1600/roesti+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="roesti" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtD4cRyglLZX9OkO-xebWYTS5X29wl1lR1xJtEgh58ajwrQrWp7E3GvobCvFQDmgUOfH0DnfWGCO5CfjLvr0kzefik4YI5UwSY0miKdge-IndYggU50esA3TR2o0pmMqKaZcbRYk4bWPuH/s1600/roesti+2.jpg" height="480" title="stuffed roesti" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stuffed Rösti</td></tr>
</tbody></table>
<span style="font-family: Arial, Helvetica, sans-serif;">Preparation time: 40 min</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Yield: 6 Röstis</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Level: Easy</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></div>
<div style="text-align: justify;">
</div>
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">400 g Potatoes</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">3 tbsp cream cheese</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp chopped parsle</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp of chopped basil</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp of chopped rosemary</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp of grated parmesan</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp of powdered garlic</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Salt and Pepper to taste</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp of butter</span></li>
</ul>
<br />
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Pre-heat oven to 400 F (200 C)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Start by grating potatoes and squeezing out their water. To do so, you can either press small amounts of grated potatoes with your hands or using a clean tea towel, place grated potatoes in the towel's center, fold it into a sack and twist it to squeeze out the potato water. Season grated potatoes with pepper and just a little bit of salt, then set it aside. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWJAgrQewCI_MDLKu9Q-ogT8jB3W-SRBswh_QKEtP_VkROGEDRFh0-CMdaoNf92aAiPhS-UUnajTiqT_TUK2jlO9IofG4Gx4mrhIyryHQwJqdZGKUAyf21RWWGLKB-y3A9Iwwtr4259muE/s1600/roesti+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWJAgrQewCI_MDLKu9Q-ogT8jB3W-SRBswh_QKEtP_VkROGEDRFh0-CMdaoNf92aAiPhS-UUnajTiqT_TUK2jlO9IofG4Gx4mrhIyryHQwJqdZGKUAyf21RWWGLKB-y3A9Iwwtr4259muE/s1600/roesti+3.jpg" height="240" width="320" /></a><span style="font-family: Arial, Helvetica, sans-serif;">Mix cream cheese, chopped herbs, Parmesan, powdered garlic and season with salt and pepper. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">On a baking sheet lined with parchment paper, form flat compact nests with half of the grated potatoes. In their center, place 1 tsp of the cream cheese mixture. Top each nest with a second layer of grated potatoes forming stuffed patties. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Dot patties with butter and bake in the pre-heated oven for 20 minutes.</span><br />
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Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-5111656563046581622.post-2497648403702658612014-11-02T18:59:00.000+01:002014-11-02T18:59:05.697+01:00Radicchio and Feta Salad<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOZw1rFPi2mcExPF9xxlKm7EktNEys6K1YLROjv8mXBnue8qddoPVZXUfanvQTLwrLJ5Z1h15THtPAtuvdLjeWHnL39J_10LiCjfjzqbKqRmUrIcrS1ReSEKA2g970ZxDf47bNQ1Yavxhc/s1600/radicchio+salad+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="radicchio and feta salad" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOZw1rFPi2mcExPF9xxlKm7EktNEys6K1YLROjv8mXBnue8qddoPVZXUfanvQTLwrLJ5Z1h15THtPAtuvdLjeWHnL39J_10LiCjfjzqbKqRmUrIcrS1ReSEKA2g970ZxDf47bNQ1Yavxhc/s1600/radicchio+salad+1.jpg" height="480" title="radicchio and feta salad" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Radicchio and Feta Salad</td></tr>
</tbody></table>
<span style="font-family: Arial, Helvetica, sans-serif; text-align: justify;">It's amazing how just a few ingredients mixed together can produce an incredible taste explosion in our mouths! In this gorgeous salad, the bitterness of the radicchio is well balanced by the honey mustard dressing and all flavors are brought to life with the salty feta cheese.</span><br />
<a name='more'></a><span style="font-family: Arial, Helvetica, sans-serif; text-align: justify;">Also convenient, you can get this salad ready in a zap. Serve it as a side dish or an appetizer and your family and guests will sure be asking for seconds.</span><br />
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">If you are not familiar with Radicchio, it is a bitter leafy veggie and a member of the endive family - which also includes Belgian endive and chicory.</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">You don't like Radicchio? No problem! You are welcome to replace it for another leafy endive or lettuce of your preference.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio4lf2PPeoTYFwnx1W1rNViIeRBdqlx4EKj6q6B4AiGh6aMTl3VQrzyxPRxOLeesZCciH0POMHl-yP1v7bGeZ-4QtVEd-1iHVqHPvFTTLlAnRLFuyxLByI-q7w9dCQpncGL86lccyaJ2FT/s1600/radicchio+salad+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="radicchio and feta salad" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio4lf2PPeoTYFwnx1W1rNViIeRBdqlx4EKj6q6B4AiGh6aMTl3VQrzyxPRxOLeesZCciH0POMHl-yP1v7bGeZ-4QtVEd-1iHVqHPvFTTLlAnRLFuyxLByI-q7w9dCQpncGL86lccyaJ2FT/s1600/radicchio+salad+2.jpg" height="480" title="radicchio and feta salad" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Radicchio and Feta Salad</td></tr>
</tbody></table>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Preparation time: 15 min</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Yield: 4 appetizer / side dishes</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Level: Easy peasy</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></div>
<div style="text-align: justify;">
</div>
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 medium Radicchio</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup of Feta cheese</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp of chopped basil</span></li>
</ul>
<span style="font-family: Arial, Helvetica, sans-serif; text-align: justify;">For the dressing</span><br />
<div style="text-align: justify;">
</div>
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp of honey</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp of dijon mustard</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">4 tbsp of olive oil</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp of white wine vinager</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Salt and Pepper to taste</span></li>
</ul>
<span style="font-family: Arial, Helvetica, sans-serif; text-align: justify;">Chop radicchio leaves to a size of your preference, wash, dry and add it to a bowl along with the chopped basil and crumbled Feta.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">For the dressing, add all ingredients in a mason jar, close and shake it! Toss it in with the salad and it's already ready to be served! :)</span></div>
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<br /></div>
Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-5111656563046581622.post-70558759601599371702014-10-26T21:40:00.000+01:002014-10-26T21:40:21.788+01:00Risotto<div style="text-align: justify;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9uEAkSQRZNgBd5bGY-oJir0Uj8yg2YUbMAPDPW9XYltwR06zvj22P6lyCvxBREMrQaQpdXxKtFfwaC5ZHpDwr1u0Q2lBlhtAm-4-VjZkgj1b0-AIwD0fNiwMXLZ-Mdtq4t0S-6MFhX96H/s1600/risotto+7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="risotto milanese" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9uEAkSQRZNgBd5bGY-oJir0Uj8yg2YUbMAPDPW9XYltwR06zvj22P6lyCvxBREMrQaQpdXxKtFfwaC5ZHpDwr1u0Q2lBlhtAm-4-VjZkgj1b0-AIwD0fNiwMXLZ-Mdtq4t0S-6MFhX96H/s1600/risotto+7.jpg" height="480" title="risotto" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Risotto </td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<span style="font-family: Arial,Helvetica,sans-serif;">This delicious Italian dish is traditionally served as a first course but can also be presented as a side or main dish. It differs from traditionally cooked rice because it's preparation method allows for the rice to develop a delicate creamy texture. </span><br />
<a name='more'></a></div>
<div style="text-align: justify;">
<span style="font-family: Arial,Helvetica,sans-serif;">The recipe I'm sharing with you today is in essence a basic Risotto recipe that you can conveniently alter to meet your family's taste. You can easily transform it into a chicken or asparagus Risotto for example, all you have to do is to add the ingredients you want but keep the cooking method the same. </span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Risotto is made with medium / short grain rice varieties and is commonly prepared with Arborio Rice. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8SaIr0zOKqx2Fu2cogWXbhVK3K4uvWvKe8_OJSRs0XpP_hGJRoMaQpX5JLH0BVPYykOo6FWaliOfdCb8wAu5bHdCDX1t-I-TQ4czy0HBqL0uQnzQ4nFN5VT0zB7p7zWj94bPQfCu2e_yI/s1600/risotto+6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="risotto milanese" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8SaIr0zOKqx2Fu2cogWXbhVK3K4uvWvKe8_OJSRs0XpP_hGJRoMaQpX5JLH0BVPYykOo6FWaliOfdCb8wAu5bHdCDX1t-I-TQ4czy0HBqL0uQnzQ4nFN5VT0zB7p7zWj94bPQfCu2e_yI/s1600/risotto+6.jpg" height="480" title="risotto" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Risotto</td></tr>
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<span style="font-family: Arial,Helvetica,sans-serif;">Preparation time: 30 minutes</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial,Helvetica,sans-serif;">Yield: 4 first courses or sides</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial,Helvetica,sans-serif;">Level: Easy</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Ingredients</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial,Helvetica,sans-serif;">1 cup Risotto rice (Arborio)</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial,Helvetica,sans-serif;">1 liter Stock (chicken, beef or vegetable)</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 cup White wine (optional) </span></div>
<div style="text-align: justify;">
<span style="font-family: Arial,Helvetica,sans-serif;">4 tbsp Shallots (chopped) </span></div>
<div style="text-align: justify;">
<span style="font-family: Arial,Helvetica,sans-serif;">1 tsp Garlic (chopped - optional)</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial,Helvetica,sans-serif;">1 tbsp Butter (or vegetable oil)</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial,Helvetica,sans-serif;">1 tbsp Butter (optional)</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 cup Shredded Parmesan </span></div>
<div style="text-align: justify;">
<span style="font-family: Arial,Helvetica,sans-serif;">1 large Skillet</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">In a small pan, bring the stock to a simmering. </span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Heat a large skillet to medium high, add the butter (or vegetable oil) and shallot and cook it until it's softened. Then add garlic and rice and ' saute ' them for a minute, to allow the rice grains to be involved by the cooking fat. </span><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHAdpZbLFcLJmpm1VxOofWRog4k6udHTPR3mxazhDWnz9QXp4raGioZSy4f5SPuClpHAANB1TKp_nDyR7ingrIEEk5El50GauFDfJJcyeclri2P37TyQOe7I6v9PeJt2HEK9_7_lOkz10V/s1600/risotto+1.3.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHAdpZbLFcLJmpm1VxOofWRog4k6udHTPR3mxazhDWnz9QXp4raGioZSy4f5SPuClpHAANB1TKp_nDyR7ingrIEEk5El50GauFDfJJcyeclri2P37TyQOe7I6v9PeJt2HEK9_7_lOkz10V/s1600/risotto+1.3.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Risotto</td></tr>
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<span style="font-family: Arial,Helvetica,sans-serif;"></span>
<span style="font-family: Arial, Helvetica, sans-serif;">De-glaze with white wine and, always stirring, let it be absorbed by the rice.. When that happens, add one ladle of stock and continue stirring until the rice absorbs it. Continue adding one ladle of stock at a time until rice has softened but is still ' al dente ', it should take about 20 minutes.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Turn off the heat, add Parmesan, the left 1 tbsp of butter and season with salt and pepper. Serve it immediately. The risotto at this moment should be creamy in texture but at the same time, not sticky or doughy looking, you should be able to clearly see the rice grains. As times passes, the cream will thicken up and become more sticky. </span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><i>Tips: </i></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial,Helvetica,sans-serif;"><i>- The wine adds flavor to the risotto but also increases it's cooking time. If in a rush, you can leave the wine out of the recipe</i></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial,Helvetica,sans-serif;"><i>- Risotto should be cooked and served immediately. You can however pre-cook it until the wine step, turn off the heat, and pick up from where you left off just before serving. </i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- The 1 tbsp of butter added at the end of the cooking process is optional. Fat carries flavor and doing so your Risotto will likely be tastier. </i></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial,Helvetica,sans-serif;"><i>- If making asparagus risotto, I recommend blanching the asparagus ahead of time and adding them to the risotto close to the end of the cooking process. Reserve the asparagus tips for garnish. </i></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial,Helvetica,sans-serif;"><i>- The risotto on the pictures was made with Saffron and is known as Risotto Milanese. To prepare it, add a pinch of Saffron right at the beginning of the cooking process, while you are still sweating the shallots. </i></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial,Helvetica,sans-serif;"><i>- Have additional stock available. You might need more or less stock, depending of the type of rice you're using or temperature you are cooking. </i></span></div>
Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-5111656563046581622.post-54750341954015152482014-10-22T21:25:00.000+02:002014-10-22T21:25:49.289+02:00Pumpkin Gnocchi<div style="text-align: justify;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkP3B71ws4-cVYkTePF8-rnB-BSgaMzTho4P2CR4WI9yCp5HdlmQ8CPH7lOucXJQl-skvnzPOB0tFf0osgP1HKJacplBGHx8xcqMX2UasVwHtnXneNHOtkHHbpClc_p6gSoaovVTG76Ld0/s1600/pumpkin+gnocchi+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="pumpkin dumplings" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkP3B71ws4-cVYkTePF8-rnB-BSgaMzTho4P2CR4WI9yCp5HdlmQ8CPH7lOucXJQl-skvnzPOB0tFf0osgP1HKJacplBGHx8xcqMX2UasVwHtnXneNHOtkHHbpClc_p6gSoaovVTG76Ld0/s1600/pumpkin+gnocchi+3.jpg" height="480" title="pumpkin gnocchi" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pumpkin Gnocchi</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif; text-align: justify;">YES! It is the season for pumpkin everything, and pumpkin everything also includes Pumpkin Gnocchi.</span><br />
<a name='more'></a><span style="font-family: Arial, Helvetica, sans-serif; text-align: justify;">The beauty of this dish is that it's so versatile you could serve it as a main dish or as an appetizer... and I wouldn't blame you if you decide to toss it with some caramel sauce and serve it as a dessert...humm.. here's an idea! ;)</span><br />
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">I served this flavorful Pumpkin Gnocchi with sauteed spinach and walnuts but your serving options are endless really, a few yummy examples are: browned butter and sage, a creamy cheese sauce or in with some veggie or chicken broth.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Also, another great advantage is that you can prepare them ahead of time, toss them with vegetable oil (so they don't stick together) and store them in the fridge. Just before serving, add them in the sauce to warm them up. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv4yy_5VZb8VvVbLu0iTxPkUOnqBumlcfMBS3sdDqJUU_ztPplEfE516WTP_I1F6CmuozUQ-ggigzGpqF4NQsZ3eX7SXapqYxbnhwIE3qJGvItFl29sHRETC68yu_WMqsKkb0piKS0a6e0/s1600/pumpkin+gnocchi+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="pumpkin dumplings" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv4yy_5VZb8VvVbLu0iTxPkUOnqBumlcfMBS3sdDqJUU_ztPplEfE516WTP_I1F6CmuozUQ-ggigzGpqF4NQsZ3eX7SXapqYxbnhwIE3qJGvItFl29sHRETC68yu_WMqsKkb0piKS0a6e0/s1600/pumpkin+gnocchi+2.jpg" height="476" title="pumpkin gnocchi" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pumpkin Gnocchi</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpw6pghOQsxl7Q-w2iBWiIWmJp7hrdC_9OqQCZfyE1Qb8UaeV-kq_cZdeXB4C2Zma2uCDZxy3Ou372Mxg6ODQZ_fb-pSZh6c0VN1_0DdMH8OoMJIJcrMFjGdTwLfWm9hYVGXyp1tQUBJG8/s1600/pumpkin+gnocchi+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="pumpkin dumplings" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpw6pghOQsxl7Q-w2iBWiIWmJp7hrdC_9OqQCZfyE1Qb8UaeV-kq_cZdeXB4C2Zma2uCDZxy3Ou372Mxg6ODQZ_fb-pSZh6c0VN1_0DdMH8OoMJIJcrMFjGdTwLfWm9hYVGXyp1tQUBJG8/s1600/pumpkin+gnocchi+1.jpg" height="434" title="pumpkin gnocchi" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pumpkin Gnocchi</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preparation time: 1 hr </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Yield: 4 portions</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Level: Easy / Medium</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></div>
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<li><span style="font-family: Arial, Helvetica, sans-serif;">400g Roasted pumpkin (Golden nugget, sugar pie)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">300g All purpose flour</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 Egg</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 tsp Salt</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/8 tsp Cinnamon </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/8 tsp Nutmeg</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp Grinded rosemary</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">+ All purpose flour for dusting</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp of vegetable oil </span></li>
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<span style="font-family: Arial, Helvetica, sans-serif;">Sauted Spinach</span></div>
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<li><span style="font-family: Arial, Helvetica, sans-serif;">200g Fresh spinach</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp Butter</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 tsp Chopped garlic (1 large clove)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">4 tbsp Chopped onion (1/4 of a medium onion)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup Coarsely chopped walnuts</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Salt and Pepper to taste</span></li>
</ul>
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<span style="font-family: Arial, Helvetica, sans-serif;">To prepare the pumpkin for roasting, you can either cut it in half to remove the seeds or cut a lid at the top to remove the seeds. Roast it at 350 F (175 C) for 30 minutes. Mash it and set it aside to cool.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Bring a large pot of water to a boil. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDM9VQgPApBISUpo3KwYbwLHyZLY4irT-1dBSYUo0ZIJ-ojK85Ez2Ri22hnf7hF8MoXFJkmNYvwwsYYADVE7JOajP3K8fcIL7KJonpngHCEyl2zAKt3sj76imc4J1BmhgNRZq5ZBynESJG/s1600/pumpkin+gnocchi+6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDM9VQgPApBISUpo3KwYbwLHyZLY4irT-1dBSYUo0ZIJ-ojK85Ez2Ri22hnf7hF8MoXFJkmNYvwwsYYADVE7JOajP3K8fcIL7KJonpngHCEyl2zAKt3sj76imc4J1BmhgNRZq5ZBynESJG/s1600/pumpkin+gnocchi+6.jpg" height="240" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a bowl, mix flour, salt and spices together (you can substitute the spices for pumpkin spice), then make a whole in the middle of the flour and add you egg and pumpkin mash. Work everything together until it forms a very sticky but uniform dough. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg983pwLNIR-zR3i0es7ZJWoEYhUBEAzOVV4l30U-InQoK_g-gHtWHs3eH7Hyqf7AO2QGv_ROhggw5ggGSK4aUY73OXwVTYHEP6fedwy95sSF_IcL0zrxW6dWNnQjgfaQlKw6ynyW59pcCQ/s1600/pumpkin+gnocchi+5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg983pwLNIR-zR3i0es7ZJWoEYhUBEAzOVV4l30U-InQoK_g-gHtWHs3eH7Hyqf7AO2QGv_ROhggw5ggGSK4aUY73OXwVTYHEP6fedwy95sSF_IcL0zrxW6dWNnQjgfaQlKw6ynyW59pcCQ/s1600/pumpkin+gnocchi+5.jpg" height="240" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">To form the gnocchi, grab 1/5 of the dough and, dusting it generously with flour, roll it length-wise as if you were making a stick. With a flour dusted knife, cut the gnocchi "stick" into little pieces and slightly press one of the sides of the dumplings with a fork, to make indentations.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Cook the gnocchi in the pot of boiling water. When you drop them, they will sink to the bottom but when they cook, they will float back up. That's how you know they are ready. Remove them from the water and place them on a greased baking sheet. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq0PBIrGDlF8hI2SHiTIINXBWbe_blokIN5wIf8epCvp2EvbeO6qYsVRZ6BTD8c0V8s5ZtTSO1XxiiFsFc7G-ZlYqpwi34fHPDgC27wnow8oRw5csY7E4ydb_plQNq5oxrBgoauXxg0Eyc/s1600/pumpkin+gnocchi+4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq0PBIrGDlF8hI2SHiTIINXBWbe_blokIN5wIf8epCvp2EvbeO6qYsVRZ6BTD8c0V8s5ZtTSO1XxiiFsFc7G-ZlYqpwi34fHPDgC27wnow8oRw5csY7E4ydb_plQNq5oxrBgoauXxg0Eyc/s1600/pumpkin+gnocchi+4.jpg" height="320" width="240" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Tip: The gnocchi preparation can go really fast if you set up three stations: 1. working area where you will form the gnocchi dough into little dumplings 2. The pot of boiling water 3. greased baking sheet. Using 1/5 of the gnocchi dough, make them into little dumplings, then drop them in the water. While they cook, transform another portion of the gnocchi dough into dumplings. Remove cooked gnocchi from the water and drop them into the greased baking sheet. Repeat this process until all gnocchis are cooked. I swear, making it this way considerably reduces the time you need to spend in the kitchen. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">For the spinach tossing</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Heat a large skillet to medium high. Melt butter then add onions. When onions become translucent, add garlic and cook for about a couple of minutes, until you notice the garlic gaining a golden color. Add the chopped walnuts and spinach and season with salt and pepper. When spinach is reduced to 1/2 of it's original volume, add gnocchi, toss everything together and cook for a couple of more minutes, until spinach is cooked and dumplings are warm. </span></div>
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Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-5111656563046581622.post-79399644567397735312014-10-18T21:32:00.000+02:002014-12-17T12:07:12.809+01:00Spaghetti and Meatballs<div style="text-align: justify;">
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<tr><td class="tr-caption" style="text-align: center;">Spaghetti and Meatballs</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">Is there a more romantic meal than Spaghetti and Meatballs? Disney made it so with its famous <a href="https://www.blogger.com/%3Ca%20href=%22http://www.amazon.com/gp/product/B00ENIRAB2/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00ENIRAB2&linkCode=as2&tag=lovthyandhon-20&linkId=6OGWQZRJQWY5YLHV%22%3ELady%20and%20the%20Tramp%20[Blu-ray]%3C/a%3E%3Cimg%20src=%22http://ir-na.amazon-adsystem.com/e/ir?t=lovthyandhon-20&l=as2&o=1&a=B00ENIRAB2%22%20width=%221%22%20height=%221%22%20border=%220%22%20alt=%22%22%20style=%22border:none%20!important;%20margin:0px%20!important;%22%20/%3E" target="_blank">Lady and the Tramp</a> candle light dinner scene. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Not only famous, this delicious Italian meal is one of my husband's favorite, if not THE favorite. Very frequently he'll ask me to make my delicious (as he calls it) Spaghetti and Meatballs and because I love him so very much, I'll cook a huge batch for him. That for us friends, is romance! </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Love should be rejoiced daily, no need to wait for Valentine's Day. So why not celebrate it - whether with your special someone or your whole family - with Spaghetti and Meatballs... all year round? ;)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I"m sure there are hundreds of ways to make meatballs and I'm also pretty sure that originally they are fried (at least that's how my grandma does hers). But in order to make them a bit healthier, I like to bake mine. You can also substitute the ground beef for ground chicken or turkey.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Spaghetti and Meatballs</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preparation time: 40 minutes</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Yield: 2 large portions</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Level: Easy</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Meatballs</span></div>
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<li><span style="font-family: Arial, Helvetica, sans-serif;">400g Ground beef (medium fat)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">3 tbsp Onion (1/6 of a medium onion - finely chopped)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 tsp Garlic (2 medium cloves - finely chopped)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp Parsley (very finely chopped)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp Dried oregano</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp Chilly flakes</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp Breadcrumbs </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Salt and Pepper to taste</span></li>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pasta & Sauce</span></div>
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<li><span style="font-family: Arial, Helvetica, sans-serif;">250g Dried Pasta (or </span><a href="http://lovethymeandhoney.blogspot.com/2014/07/homemade-semolina-pasta.html" style="font-family: Arial, Helvetica, sans-serif;" target="_blank">homemade pasta</a><span style="font-family: Arial, Helvetica, sans-serif;">)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">500g Homemade </span><a href="http://lovethymeandhoney.blogspot.com/2014/09/homemade-tomato-sauce.html" style="font-family: Arial, Helvetica, sans-serif;" target="_blank">Tomato Sauce </a></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp Parsley (chopped for the sauce)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp Basil (chopped for the sauce)</span></li>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a bowl, add all the meatball ingredients, with exception of the ground beef, and mix them together. Then add the ground beef and break it with your fingers, incorporating the seasoning at the same time. Careful, you don't want to knead the mixture but simply combine everything together. </span></div>
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<tr><td class="tr-caption" style="text-align: center;">Meatballs</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">Form little balls, placed them on a baking sheet lined with parchment paper and bake them in a 375 F (190 C) oven for 15 minutes. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In the meantime, prepare (or heat) your tomato sauce and set a large pot of salted water to boil. </span></div>
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<br /></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Once the meatballs have baked add them in the pot with the tomato sauce and cook everything together for another 10 minutes. Cook the pasta according to the package instructions or follow the cooking instructions for fresh pasta. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">When pasta is al dente, I like to add it to the sauce pan and cook it a minute longer with the sauce. I find this helps the sauce cling better to the pasta. At the end add the chopped parsley and basil. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Voilá! Enjoy a romantic dinner with your love or family! :)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Tips:</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>- You can use an ice cream scoop to size the meatballs. This way they will all have similar sizes. </i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Browsing for cooking utensils? Check out these useful items: </span><br />
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Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-5111656563046581622.post-85387795526810484252014-10-14T20:26:00.000+02:002014-10-14T20:26:38.915+02:00Warm Chickpea Salad<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioM2L6IGLzdChRD4iMgINa2nni8w4Eeke4z0KoJcYuJTw2DhpVnfHEXubQn-d9szprvxfuH8BGwnlPzZAfDKkLTgjYqwywCx6e9ChfXkQk4n0dkzv8ZaEoFQT6MhCaOyOqHUA01xo9eudz/s1600/warm+chickpea+salad+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="warm chickpea salad" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioM2L6IGLzdChRD4iMgINa2nni8w4Eeke4z0KoJcYuJTw2DhpVnfHEXubQn-d9szprvxfuH8BGwnlPzZAfDKkLTgjYqwywCx6e9ChfXkQk4n0dkzv8ZaEoFQT6MhCaOyOqHUA01xo9eudz/s1600/warm+chickpea+salad+3.jpg" height="480" title="warm chickpea salad" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Warm Chickpea Salad</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif; text-align: justify;">Deliciously filling and perfect for those chilly days when soups don't sound so appetizing. :)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">With all honesty, I can't take the credits for this Warm Chickpea Salad alone. This yummy dish happened in collaboration with Mr. LTH on a cold fall day and like most things we cook together, it came out amazing! </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">We enjoyed it while it was still warm, but it would be quite tasty cold too. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4iU_S7QqOrzi3FIP7mQNPGJyDr3gBQcCTI3jzLQdA7JyfzM0qTjtAKwrMes70eRqqNFzShXfh2y6oedQTfDJHB_0QiHTl5hMB-ebJTRZInPuOMBQiedBROp944zNib9vBm3VZCA6Lq3YV/s1600/warm+chickpea+salad+2.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="warm chickpea salad" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4iU_S7QqOrzi3FIP7mQNPGJyDr3gBQcCTI3jzLQdA7JyfzM0qTjtAKwrMes70eRqqNFzShXfh2y6oedQTfDJHB_0QiHTl5hMB-ebJTRZInPuOMBQiedBROp944zNib9vBm3VZCA6Lq3YV/s1600/warm+chickpea+salad+2.jpg" height="480" title="warm chickpea salad" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Warm Chickpea Salad</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7WbB7prKQVRJIrHUz6-GTHE6T6wW0J0mLT4x5GFpOUpBZmzH9u6zqMKCQU8eCMNKQZe9AJdqqR456eWLz5fJcfKqJHlNmyy2v2MCo_uIopc8t-jFS5ZImy9T86Tbk1kwql3wyd1rHlDoG/s1600/warm+chickpea+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7WbB7prKQVRJIrHUz6-GTHE6T6wW0J0mLT4x5GFpOUpBZmzH9u6zqMKCQU8eCMNKQZe9AJdqqR456eWLz5fJcfKqJHlNmyy2v2MCo_uIopc8t-jFS5ZImy9T86Tbk1kwql3wyd1rHlDoG/s1600/warm+chickpea+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Preparation time: 30 minutes</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Yield: 2 lunch portions</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Level: Easy</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></div>
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<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Small chickpea can (250 g)</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups of Green beans</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Small eggplant</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Large tomato</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup of Walnuts</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup of Parmesan shaves</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp of sliced Basil leaves</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Olive oil for grilling</span></li>
</ul>
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<span style="font-family: Arial, Helvetica, sans-serif;">Simple Balsamic Dressing</span></div>
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<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp of Balsamic Vinegar</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">4 tbsp of Olive Oil</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp of dried oregano</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Salt and Pepper to taste</span></li>
</ul>
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<span style="font-family: Arial, Helvetica, sans-serif;">Slice eggplant length-wise and leave slices soaking in a bowl filled with salted water. Trim green beans and cut them in 5 cm (2 in) lengths.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Rinse chickpeas under running water, slice the tomatoes and basil leaves. Add these ingredients in a bowl along with the Parmesan shaves and set aside. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pour out the eggplant soaking water, pat them dry with a paper towel and drizzle some olive oil (around 1 tbsp). Cook them on a grilling pan, around 5 minutes each side (depending on how thick the eggplant slices are). </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In the meantime, slightly toast walnuts in a skillet. Cook green beans in boiling water or steam them, it shouldn't take long, you want them to still have a crunch to the bite. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">To prepare the dressing, add all ingredients in a mason jar and shake it! Add all remaining ingredients into the salad bowl, toss in the dressing and dig in! :)</span><br />
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Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-5111656563046581622.post-39503284965105756082014-10-11T20:11:00.000+02:002014-10-11T20:11:16.925+02:00Shrimp Stuffed Pumpkin <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSGafztgTDAXEPZoR5PuY_zrjxVkE5UZ6ZKxivI1kLknPqwGjWTp6mRZWiWLb8qrI56OLnb5xs1RMtGBrUnDxtFNeU13WVIvN5OL4IYwSx6ZR10utXxSafp27ssMhehLf3Qr7juvbU9tr0/s1600/stuffed+pumpkin+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="shrimp stuffed pumpkin" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSGafztgTDAXEPZoR5PuY_zrjxVkE5UZ6ZKxivI1kLknPqwGjWTp6mRZWiWLb8qrI56OLnb5xs1RMtGBrUnDxtFNeU13WVIvN5OL4IYwSx6ZR10utXxSafp27ssMhehLf3Qr7juvbU9tr0/s1600/stuffed+pumpkin+2.jpg" height="480" title="shrimp stuffed pumpkin" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shrimp Stuffed Pumpkin</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif; text-align: justify;">This one is actually my dad's recipe and it's delicious! He's been making this recipe for ages and every time he cooks it our family's expectations are high! </span><br />
<a name='more'></a><span style="font-family: Arial, Helvetica, sans-serif; text-align: justify;">What's pretty awesome about this recipe is that you can use those baby pumpkins and have individual portions, which is a great idea if you want to serve this Shrimp Stuffed Pumpkin at a dinner party. :)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">ps. If you don't like shrimp, you can substitute it for chicken.. or turkey! ;) Happy Thanksgiving Canada!!!! </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_OiC8M7jqASIEE2ZfbwkbZjt58iBUOK8E4EECWRa_-stUvZ53SHSrdAVanDjUxzFKtEZXliK4b-wItxw9vnTKV0bfrUruIawIue5gdtMPOJg3XyIBBjXvYzPLMNN1MTUu-QqqJD0lQu2o/s1600/stuffed+pumpkin+3.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="shrimp stuffed pumpkin" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_OiC8M7jqASIEE2ZfbwkbZjt58iBUOK8E4EECWRa_-stUvZ53SHSrdAVanDjUxzFKtEZXliK4b-wItxw9vnTKV0bfrUruIawIue5gdtMPOJg3XyIBBjXvYzPLMNN1MTUu-QqqJD0lQu2o/s1600/stuffed+pumpkin+3.jpg" height="320" title="shrimp stuffed pumpkin" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shrimp Stuffed Pumpkin</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwdOCHixcAz-ac8Eij4AOMfv_O88QqERqLfCpq3_xjBsNGgeM95lanCkdfqvONFc-n2r23Q76W7OXqjKCCi8lypbZPldmY7sFqqrDTEhHJXJa_LSJEb_WxMaD0gB6fmojitJQU34OU7qOd/s1600/stuffed+pumpkin.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="shrimp stuffed pumpkin" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwdOCHixcAz-ac8Eij4AOMfv_O88QqERqLfCpq3_xjBsNGgeM95lanCkdfqvONFc-n2r23Q76W7OXqjKCCi8lypbZPldmY7sFqqrDTEhHJXJa_LSJEb_WxMaD0gB6fmojitJQU34OU7qOd/s1600/stuffed+pumpkin.jpg" height="240" title="shrimp stuffed pumpkin" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shrimp Stuffed Pumpkin</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preparation time: 1 hr</span></div>
<span style="font-family: Arial, Helvetica, sans-serif; text-align: justify;">Yield: 2 large portions</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Level: Medium </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></div>
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<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 Small sized pumpkin (Golden Nugget, Sugar Pie)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">250g Shrimp</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">100g Cream cheese</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">4 tbsp Tomato sauce</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">4 tbsp Onion (1/4 of a medium onion)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp Green pepper (1/4 of a medium pepper)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp Garlic (1 small clove, chopped)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp Ginger (fresh, chopped)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 Green onion (sliced)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp Parsley (chopped)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">3 tbsp Olive oil</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Salt and Pepper to taste</span></li>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjleT1wUaGzwXypW4htpWsl6lcJyyCS0N_hyHgd99Dtz_ZBLp7cMAZN0myxxgvKr8vM_6LDfRSCvasTVN3J6FkgOC76tlfPN9VibRlhMQFSijjQh-PX_h2v_pRUwSau-wdi5ywfdRWNvOxu/s1600/stuffed+pumpkin+4.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="shrimp stuffed pumpkin" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjleT1wUaGzwXypW4htpWsl6lcJyyCS0N_hyHgd99Dtz_ZBLp7cMAZN0myxxgvKr8vM_6LDfRSCvasTVN3J6FkgOC76tlfPN9VibRlhMQFSijjQh-PX_h2v_pRUwSau-wdi5ywfdRWNvOxu/s1600/stuffed+pumpkin+4.jpg" height="240" title="shrimp stuffed pumpkin" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shrimp Stuffed Pumpkin</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif; text-align: justify;">Start by washing your pumpkin and pre-heating your oven at 350 F (175 C). Using a paring knife, cut a lid on the top of the pumpkin. To do so, insert the knife in a diagonal angle (from out - in) until you notice you've hit its center. Remove the knife and continue doing the same procedure ("diagonal stabbing") in a circle, until you can remove the lid. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Remove the pumpkin seeds and set them aside (don't forget: pumpkin seeds are a delicious snack when roasted!!!)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; text-align: justify;">Coat the inside of the pumpkin with 1 tbsp of olive oil and season with salt and pepper to taste. Roast it in the oven for about 15 minutes (test with a tooth pick if the pumpkin is soft). </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">While the pumpkin is roasting, heat the remaining 2 tbsp of olive oil in a skillet set to medium high. Add the shrimp, cook them for a couple of minutes, then add the onion, garlic and ginger. When the onion has softened a bit, add tomato sauce, cream cheese and spring onion. Cook until the cream cheese melts and a thick sauce is formed. Season with salt, pepper and the chopped parsley. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pour the shrimp sauce into the pumpkin, cover with the lid and bake for 15 minutes more. Serve it with rice or mashed potatoes. </span></div>
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