Cumin seed roasted cauliflower with yogurt. I do this dreary thing every October where I decide on the first day that requires a scarf and a hustle in your step to keep warm that the long, gloomy descent into winter has begun and soon the world will be brown, gray and frozen and this will continue until April or beyond and I might as well stock up on some farro and root vegetables and climb into my igloo because that’s all there will be for a long time.
I am clearly no fun at all, and also a little blind as I declare this while stepping over crinkly flame-throwers of leaves, while the sky is still fantastically blue and generally, without even have stepped through a farmers market. Because the markets? Are actually as pretty as they get all year, tables overflowing with everything from carrots to late summer squash, hearty greens, tiny pumpkins, marble-sized potatoes and great big globes of broccoli and cauliflower. Cinnamon Toast the Right Way. Oooooh.
You’re getting ready to get a taste of Me, Opinionated. Be sure to take a photo! You won’t see it very often. Lucky for you, I won’t be revealing my expert views on the environment, the stimulus, the new health care legislation, or whether Standard Poodles ever should have been cross-bred with Golden Retrievers. Instead, I’ll be tearing apart the all-important subject of…cinnamon toast. Broccoli parmesan fritters. Last week, it was pointed out to me that among the 750 recipes in the archives, there is but a single recipe that utilizes broccoli.
Just one! (It’s a great one, though.) For comparison, there are 11 recipes that use cauliflower and 26 with mushrooms. What terrible oversight could have led to this? Baked Lemon Pasta. I love simple dishes like this.
They remind me of my single vegetarian days in L.A. when I’d often come home from work and find a total of three grocery items in my kitchen. This is in contrast to the 9.446 grocery items in my kitchen now—everything from bacon grease to a freezer full of beef, but we won’t go there today. Crumb pasta. 1.
Cook the pasta in a large saucepan of boiling salted water for 8–10 minutes or until al dente. Drain and return to the pan to keep warm. 2. While the pasta is cooking, place the bread, tomato, garlic, and oil in the bowl of a food processor, season with salt and pepper, then process in short bursts until the mixture resembles small crumbs. Heat a frying pan over medium-high heat. Chinese chicken. Prawn pasta. Chorizo salad. Cookie Notice Our sites use cookies, including third party cookies, to improve your user experience. By browsing this site you consent to our use of cookies as described in our Cookie Notice which also describes how to manage cookie settings. Find out more Close Ingredients 1 garlic clove , peeled and finely chopped Juice of 1/2 lemons 1 tbsp olive oil 200 g good-quality chorizo sausages , thickly sliced 1 red onion , peeled and finely sliced in half moons 40 g fresh flat parsley leaves 110 g rocket Crusty bread , to serve Buy Ingredients at mySupermarket More information How does this work?
Close. Chicken and pesto lasagne. 1.
Dry-fry the minced chicken or turkey and onion for about 5 minutes until browned and the onion is beginning to soften. 2. Add the garlic, tomatoes, tomato purée, red pepper and oregano. Cook for 2-3 minutes then pour over 150ml of water and bring to the boil. Cover and simmer for 15 minutes. The Anti Diet. Ok, so this is the blog post I get asked for again & again.
I’m not going to give you some faddy diet that will help you lose a stone, only to find it again next month. Why? Because it’s a waste of both of our time & it’s bad for you. That’s why. Cinnamon Sugar Pull-Apart Bread. Baked Italian Sausage and Potatoes. I’m not sure if it’s the heat right now, but I’m really looking forward to fall.
I love all the comfort foods during fall season. Last night I decided to create a dish of just that…but in August! Easy Sardine Pasta with Fresh Tomatoes and Parsley. I like to stock up on certain go-to ingredients like canned beans for soups and canned sardines for simple pasta recipes.
With only a handful of additional ingredients I can then make a quick and delicious meal. For this recipe I’m using canned sardines. They are great to use in pasta dishes, rich in healthy omega-3 fatty acids, inexpensive and already cooked. So if you’ve never worked with sardines before, I recommend giving it a shot! Make sure you buy high-quality canned sardines packed in olive oil and spend a little extra.
Once the garlic sizzles, add the sardines and break into pieces. Spicy Seafood Stew with Chorizo Sausage. With colder weather finally coming to New York, I felt like cooking a comforting dish with some heat that’s not overly rich and heavy.
A spicy seafood stew sounded perfect. The spice comes from Spanish chorizo sausage I cut into cubes and some chili flakes. Chicken in paprika and cayenne with prawn jambalaya risotto. 1. Mix the olive oil, lemon juice, cayenne pepper and paprika in a small bowl and brush generously over the chicken legs, rubbing in well. 2.
Marinate for at least 2 hours; preferably overnight. 3. Preheat the oven to 200C/gas 6. Persian spiced pulled lamb. Oyster mushrooms in gingered butter sauce with prawn and pak choy colcannon. TasteSpotting. Chocolate, Hazelnut & Orange Tart. It’s quite deceptive this tart, it looks rather pleasant but doesn’t jump out at you with decadence and have you drooling at the picture but believe me it is rather unexpectedly delicious! I saw the recipe in one of our local NZ food magazines and thought “hmm looks pleasant, I’ll throw that one together for sunday dinner with friends”.
The combination of hazelnut, orange and chocolate together are perfect, not too sweet and quite luxurious. I don’t often make things twice but I loved it so much I made it again this weekend for a friends birthday treat…. I hope she lets me have some! Ingredients 300g sweet short pastry210g hazelnuts, finely chopped (not ground completely)150g castor sugar90g butter2 eggsZest of one orange100g 70% chocolate, finely chopped2 tbsp orange liqueur Method Pre heat oven to 180C.Roll out pastry to fit a 24-26cm loose bottom tart tin.
Help.