Holy Cow! Vegan Recipes. Four delicious recipes with Palestinian olive oil | Global Development Professionals Network. Hummus and labneh Recipe from Joanna Blythman “As I discovered when I spent time with the inspiring farmers on the West Bank, the typical Palestinian breakfast of za’atar, fresh flat bread bread, hummus capped with olive oil, creamy labneh and eggs, really sets you up for the day.” For the hummus: 500g cooked chickpeas250ml tahini80ml lemon juice4 cloves garlic2 tsp sea salt100ml ice cold waterZaytoun olive oilPlus za’atar to serve You can use 500g tinned chickpeas, but best is to cook from scratch by soaking 250g dried chickpeas overnight in water with 1 tsp bicarbonate of soda.
Next day drain and simmer in water for 30 minutes or until tender. Place 500g of cooked chickpeas in a food processor and blitz. Let it rest for at least ½ hour before serving. For the labneh: 2 tsp sea salt1½ litres natural yoghurtZaytoun olive oilPlus za’atar to serve Add salt to the fresh yoghurt and stir before putting into a clean muslin or cheesecloth over a bowl. Recipe by Jane Baxter Serves 4-6 Serves 4 Serves 4. Kale recipes | Our 10 Best... Kale crisps with lemon and cumin Crisps have rarely been this good. These are great as a snack on their own, but also as a textural garnish for broths or baked eggs. Kale crisps also work well as a vehicle for canapé toppings – think smoked cod’s roe, whipped goat’s cheese or butter‑bean puree.
Makes 400g (enough for 6-8)1 tsp cumin seeds1 tsp sea salt flakesA bunch of kale (roughly 1kg), washed and dried thoroughlyRapeseed oil, for drizzlingZest of 1 lemon 1 Preheat the oven to 160C/325F/gas mark 3, then make the cumin salt. Toast the cumin seeds in a dry frying pan, giving the pan a shake as you go, until the seeds start to turn darker, and the aroma deepens and gets nuttier.
Remove from the pan and blend with the sea salt, either in a spice grinder or a pestle and mortar. 2 Now the kale. 3 Season with the cumin salt and a grating of fresh lemon zest, and serve.Nicholas Balfe, Salon, salonbrixton.co.uk Kale braised in coconut milk 1 Heat the oil in a saucepan over a medium-low heat. CloveGarden. Leftover bread recipes | Hugh Fearnley-Whittingstall.
If you were to ask whether I prefer my bread fresh, fragrant and oven-warm, or a day or two older, it wouldn't be a pushover for the fresh. I'd rather not give up either, but it's the more seasoned loaf that offers greater culinary possibilities. There is a sense in which fresh bread, with its damp, tender inner crumb, is somehow not quite finished.
It's certainly only the start of the story. Once I get beyond that first butter-melting slice of sticky-crumbed, just-baked bread, probably most things I prepare with bread are best made with a loaf that is at least a day old. That's everything from my breakfast toast to croutons for soup (fried until crisp or just cubed and dunked), from a crunchy gratin topping to a juice-soaked summer pudding. All call for bread that has entered dignified middle age. I hesitate to use the word "stale" – there's no way that's not an insult, is there? Good bread, however, rarely disappoints. So, even if it's just a meagre heel or crust, don't discard it. Barley and spelt recipes | Hugh Fearnley-Whittingstall. You may well have heard me raving about the wonders of spelt, and of gorgeous, nutty little grains of pearled spelt in particular.
And, yes, I'm about to do so again, because this delicious ingredient figures large in my diet at this chilly, blustery and sometimes grey time of year. But I also want to pay tribute here to what I still think of as the "original" pearled grain: barley, the cereal to which spelt owes a debt of thanks. Pearled spelt would hardly be enjoying its current voguish, though highly deserved, renaissance if barley hadn't already taught us what joys could be achieved with an unprepossessing-looking handful of squat, brown kernels. Then again, symbiotically enough, the resurgence of pearled spelt has thrown an approving spotlight on good old barley, which has been there all along but hasn't always had a fabulous image.
The wonderful, silky, nubbly texture and satisfying, grainy taste of both make them indispensable in my larder. Winter veg and barley broth (V) Barley and spelt recipes | Hugh Fearnley-Whittingstall. Grain man: Yotam Ottolenghi's recipes for pot barley. Given my holiday fling last summer with dakos (Crete's barley crisp bread) and my longer relationship with miso (in which barley is often a key ingredient), it's no wonder food writer Diana Henry assumed I had cracked barley in all its forms.
She told me on Twitter that she expected I already knew pot barley makes "a lovely wintry tabbouleh with pomegranates". Well, no, I didn't. But I do now (and also her equally smart idea to use pot barley instead of rice in mejadra). Whole (as opposed to rolled or ground) barley comes three ways: as a whole grain, as pot barley or as pearl barley. Pot barley takes longer to cook than pearl, but an overnight soak in water will speed things along.
Pot barley and lentils with mushrooms and fried onion The fried onion makes this one of the most unvirtuous, comforting lentil dishes I can think of. Put the porcini in a bowl, cover with 400ml boiling water and leave to stand for an hour. Peel and halve one onion, and cut it into thin slices lengthways. Old faithfuls: Angela Hartnett's recipes for two quick pasta dishes and an easy fish supper. I don't know about you, but when I get home after a hard day's work, the first thing I do – after putting on the kettle, obviously – is look in the fridge to see what there is to eat. Problem is, there's often very little in my fridge at all; and even if there is, it's usually in such a state that it would be better off in the compost bin than in the cooking pot. It's at times such as these that the store cupboard comes into its own, especially when you're looking for something tasty but quick. I don't mean beans-on-toast quick (though they have their place); I mean pasta.
Well, of course I do: I'm half Italian. The first two recipes this week are two of my go-to quick pasta mainstays, and neither requires a sauce that's had to bubble away on the stove-top for hours. Tagliatelle with walnut pesto Serves two hungry mouths as a main meal. Bring a large pot of well-salted water to a boil, add the tagliatelle and cook as per the instructions on the packet.
Penne with cime di rapa. The 10 best rosemary recipes. Polenta and grilled radicchio with rosemary and anchovy sauce This would make a lovely meat-free main; the sauce will keep in the fridge for a couple of days, so you can make it ahead. Serves 82 heads of treviso radicchio 1 litre milk250g fine polenta Extra virgin olive oilSalt 80g unsalted butter, diced100g provolone dolce cheese, coarsely grated For the sauce10g rosemary leaves12 brown anchovy fillets, in oilJuice of 1 lemon100ml extra virgin olive oil 1 To make the sauce, put the rosemary in a mortar and pound to a paste with the pestle.
Add the anchovies and pound again until you have an even paste. 2 Trim the ends of the radicchio cores, remove any ragged outer leaves, then quarter lengthways. 3 Meanwhile, when the polenta is about 10 minutes away from being perfect, lightly drizzle the radicchio with extra virgin olive oil and a few pinches of salt. 4 Stir the butter and provolone through the polenta so they melt in, then season to taste. Lamb tagine with figs and rosemary. Beginners Growing Marijuana Indoors. Beginners Growing Marijuana Indoors Would you like to grow some of the green stuff for yourself?
Great! This is a simple beginners guide to growing Marijuana indoors. This guide focusses on methods that do not require a big budget but will still yield you a large amount of weed. Where to grow? You need some space in your house or apartment. Buy a Grow Tent or not? A grow-tent is a light proof tent. They should be made of a reflective material, called mylar. Grow Tents for sale here. You could also build a grow box from wood. You could even grow without any tent at all.
Beginners growing Marijuana indoors. We now offer a Readymade Beginners Grow Box Airflow Marijuana needs a lot of fresh air to properly grow. There a diferrent things that can be done: If you have the budget, buy a fan from the grow store. The air could be lead right out of the house, into the open. Another good idea is to use a carbon filter. Grow Ventilation products are available here.
Light More light = More weight! Fertilizer. What are common mistakes made by first time growers? The Food Lab: How to Cook a Perfect Prime Rib. It's time for another round of The Food Lab. Got a suggestion for an upcoming topic? Email Kenji here, and he'll do his best to answer your queries in a future post. Become a fan of The Food Lab on Facebook or follow it on Twitter for play-by-plays on future kitchen tests and recipe experiments.
[Photographs: J. Kenji Lopez-Alt] This is a four-pound joint of well-marbled prime beef rib—it is not cheap. As such, when I buy a quality piece of beef—and honestly, does beef get any better than prime rib? So this week, at the Food Lab, I've decided to get through a lifetime's worth of messings-up so that in the future I (and hopefully you too!) So what exactly is a Perfect Prime Rib anyway? Highs and Lows Before I tried to start figuring out how to achieve all these goals simultaneously it was helpful to note that when cooking beef to medium-rare, there are really only two temperatures that matter. I was left with something that looked like this: I know, I know—not pretty. Score: Inside and Out. Prime Rib Roast: Suggestions from the Pros - Other than Haggis, the carnivores in our family prefer Prime Rib for our big Christmas meal.
Personally, I have always thought Thérèse does a great job of cooking Prime Rib, owing mainly to the fact that she uses that secret spice: Fenugreek. She claims that she was introduced to this culinary stroke of genius by Rosemary “Grand Dame” Gourmay, who presumably was just following a recipe handed down by her parents. Whatever the origins, Funugreek works great on prime rib, but the pungent smell will linger in your home for several days. (Editor’s Note: As reported earlier in Gourmay, “Fenugreek seed is also widely used as a galactagogue (milk producing agent) by nursing mothers to increase inadequate breast milk supply.
Studies have shown that fenugreek is a potent stimulator of breast milk production and its use was associated with increases in milk production. It can be found in capsule form in many health food stores. Having a great cut of meat is essential. In a similar vein, J. Recipes Archives - Other than visiting the fresh fruit market in an exotic country, there are few things more exciting to do than a periodic trip to the spice market. While normally the only place you can do this in the United States is at an Indian or Chinese grocer; today there is a useful and more pleasurable alternative: Penzey’s. I realize that sniffing spices may not be your cup of tea, but a visit to a local Penzey’s store in your neighborhood (Editor’s Note: Click the link to find a Penzey’s store near you) is as good as daydreaming or sipping a piña colada on a Caribbean beach. Seriously, how can one resist inhaling the distinctive aromas of 10 varieties of cinnamon?
Sure, many of Penzey’s establishments are not located in the most fashionable areas of town, but the olfactory experience is second to none. Now, I realize that not everyone can visit a Penzey’s retail outlet, but you can connect with Penzey’s online and while you are there sign up for their quarterly catalog. Ingredients Directions. 60 Fiber Rich Foods, List High to Low - RooGirl. Making sure we have enough fiber-rich foods in our diet can be difficult. We hear terms like “water soluble fiber” and “non-water soluble fiber” and have no clue what it means. Plus, food manufacturers market half of their products as having “added fiber”, but then the food inside the package tastes like cardboard.
It’s enough to make you want to dump Metamucil in your morning OJ just so you don’t have to think about it. However tempting it may be to take the easy way out; there are much more appetizing ways to create a high fiber diet. What exactly is fiber? The amount of fiber you need depends on various factors, but the daily recommended intake is 14 grams per 1000 calories. As you can see, there’s no excuse for the average American to only get an average of 15 grams of fiber a day. Check out more great content: 101 Cookbooks - Healthy Recipe Journal. The Best Site For Recipes, Recommendations, Food And Cooking | Yummly. BKLYN Larder — Brooklyn Cheese & Provisions, Local & Sustainable, Made Fresh Daily Menu, Gift Boxes.
Ethnic Indian Cuisine - A Complete Guide To Cooking Delicious Indian Food - FREE Recipes. Tom Kerridge pork belly and puy lentils | Delicious Sunday lunch ideas.