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Pear Pie Pop Tarts. “Positive, positive, positive!!” That’s my favorite line from Knocked Up. Leslie Mann says it to Katherine-whatever-her-name-is when she’s all bummed out and can’t bring herself to get out of bed. I say it to Teri when she’s being a brat. I also say it to myself, outloud…every Monday morning when I look at my gigantic to-do list. I have to un-bratify myself, you know? Monday mornings require pep-talks. It’s just a fact. Pop Tarts was a genius invention. I didn’t grow up on pop tarts, unfortunately. But now that I’m a grown-up and pay taxes and parking tickets and deal with all sorts of fun stuff…I’ve made the decision that I’m gonna have pie for breakfast…and call it a pop tart. Pears are so pretty right now. In the past two weeks, I’ve bought, like, six varieties hoping to bake with them, but just end up eating ‘em before I get the chance.

For this recipe, I wanted something that wasn’t super juicy, so I went with a firm Bosc pear. Let’s start with the crust. 1. That’s all. Pear Pie Pop Tarts. Heidi’s lentil piadina. Heidi, our marketing coordinator based in Borso Del Grappa, sent me this recipe on my first day back in the office this January. It was a lovely surprise to have a fresh recipe to try for the New Year and I have been making these for my lunches a lot recently. The lentils make a great base for the dough and they taste so damn good with a variety of fillings! Heidi used Grana Padano, a local type of Parmesan, in her original recipe, but we have been enjoying them here with New Zealand-made parmesan or pecorino with great success.

She also suggested serving the toasted piadina up with a side salad, but I ignored this healthy advice in favour of more cheese! “Five years ago I moved to Italy to be based at our Italian cooking factory. Although I always enjoyed cooking Italian food, once in Italy, I cooked less and less at home as it is so easy to eat good food anywhere in Italy! -- 1. Breakfast pizza. 28th March 2013By SaraPhotography by Emma I recently got married (I had to drop this major life event into a post eventually) and an extremely generous gift-giving-group made up of an aunty, an uncle and cousins gave us a kitchen aid mixer. For the last few weeks I’ve told anyone who will listen: “I got a kitchen aid mixer!” Followed by “I mean we got a kitchen aid mixer”. I’ve made brioche, hot cross buns and pizza dough. No more kneading dough in my household, I just sit on the kitchen bench, lean back with my arms folded and watch my (I mean our) beautiful new appliance with her shiny dough-hook-attachment in action.

I love her; she is cinnamon with a hint of sparkle and she is perfect – I may even give her a name. She’s whipped up the lightest, fluffiest meringue and mixed the perfect cupcake batter; her potential is beyond my imagination. This recipe is a recreation from something I regularly eat at a local Auckland market. For the pizza base, make up Lauren’s BBQ flat bread recipe. Vietnamese eggs. 21st April 2012By EmmaPhotography by Emma Breakfast is a polarising meal. There are those of us who take great pleasure from the first meal of the day, the break of the nocturnal fast, and yet there are others who abhor it. In an effort to wake from deathly slumber some rely on administering staggeringly large doses of caffeine before the faculty of speech once again collides with the command of the voice box. Others are up at the first sign of bird song when the frigid air still hangs heavy with the night. These people languish in their morning solitude taking great pleasure in the rituals of the morning feast.

This recipe is one to be enjoyed by all aforementioned parties. Serves 2 -- 4 eggs 2 tbsp milk ½ tsp fish sauce 1 tbsp sweet chilli sauce 1/2 spring onion, finely chopped Handful carrot, grated Handful mungbeans 2 tbsp spoons fresh coriander, chopped. -- 1. Saag Paneer Recipe. We make saag paneer at home all the time. I'm talking once a week or every ten days. Wayne started it when he cooked Merrill's saag paneer one night, and from there it became a regular thing.

The recipe has evolved and meandered quite a bit, so I thought I'd share the version I've settled into with you. I try to make it exactly the way I want to eat it, and quite honestly I'm not particularly hung up on the authenticity of it. At some point personal preference trumps everything else, even when you're dealing with a classic preparation. This is a saag paneer that uses a truckload of spinach, gets tang from buttermilk and a finishing squeeze of fresh lemon, magic from a host of spices, and a bit of heat from ginger and chile flakes.

. - More Spinach Recipes - - More Main Course Recipes - A bunch of head notes here, apologies. Chop the spinach well, and set aside in a large bowl. Heat the other tablespoon of butter in your largest soup pot. Serves 4-6. Prep time: 15 min - Cook time: 15 min. Food - Recipes : Moroccan lamb tagine. Food - Recipes : Moroccan-style chicken casserole. Thai Tofu and Winter Squash Stew {12 weeks of winter squash} Here’s a non-ideal life situation for you – Thanksgiving menu testing the week before running a marathon. Really. I mean, it’s only the biggest food holiday of the year. And maybe it’s also the first time you’re cooking/baking for your extended family who have never really eaten anything you’ve cooked and/or baked, but know about the blog and are therefore probably expecting greatness. No pressure. So now not only are you stress eating like a madwoman, but you also have three gratins, a few pies, and a sweet potato casserole or two on the menu for this week, none of which are particularly skimpy on the heavy cream.

Not to mention the fact that you also feel compelled to make a real dinner that has, you know…a less jaw-droppingly awful saturated fat and cholesterol profile and that might actually make your muscles stronger rather than send them to hell in a handbasket along with your size 4 skinny jeans that you really want to still fit into after all this is over. Ingredients Instructions. Brussels Bowl with Cauliflower “Rice” and Rosemary Sauce. There are so many things that I love about this meal. I’ve wondered if grains were bothersome to my body for awhile but the reaction was so faint, so barely there, that I didn’t pay much attention to it.

The key to becoming the healthy, balanced being that we all strive for is listening to those teeny tiny little clues that our body sends us. Sometimes they’re loud – think anaphylaxis reaction to peanuts, or faint, like when you eat chocolate and get a headache a couple of hours later, or can’t concentrate the following day. Whatever the case is, your body has the ability to communicate with you, to guide you, help differentiate between right and wrong, nourishing and weakening, it’s all there. For me, as much as I hate, resist, loath and struggle to admit it, I’m sensitive to grains. Buckwheat, rice, millet, quinoa… every time I enjoy them my stomach gets slightly bloated, I feel off balance, and a bit on edge. To print, email or text this recipe, click here. Author: Leanne Vogel Serves: 1. Chicken & bacon cacciatore recipe. Bistecca alla Pizzaiola - GiustoGusto - One Dude's Food Craze.

Once upon a time, in the bustling streets of Naples, there lived a pizza maker (or ‘pizzaiolo’). He was a master of his craft, sculpting dough after dough into paper-thin discs topped with only the best buffalo mozzarella and san marzano tomatoes. After hours of working the coal-fired oven, it’s tile-lined inferno burning his weathered hands, he left the pizzeria and strolled home to the loving arms of his adoring wife.

“Piccolina!” He exclaimed, “I’m so hungry, but these hands cannot knead another dough…” His wife, feeling her husband’s pains of passion, decided to make something exciting but quick for her fatigued love. …or so they say. Bistecca alla Pizzaiola (Pizzaiolo’s Wive’s Steak) serves 2 4 Thin-Cut Ribeye Steaks on the bone (1/4″ thick) 1 Can San Marzano Tomatoes 5 Garlic Cloves 1tb Dried Oregano Salt, Pepper, Chile Flakes, EV Olive Oil This is a one pot meal, but it requires a thick cast-iron pan or skillet to keep the heat needed to brown the steaks and reduce the sauce quickly.

Crispy Bits & Burnt Ends – re cook/bake and shoot project #3. When I was in college I worked at a well known Italian restaurant right by campus. They have the most amazing chicken vesuvio I’ve ever had in my life. This is one of the first dishes I tried to recreate when I started cooking. Although the dish turned out great you can see my photograpy skills needed a little work. I used a point and shoot and notice the paper napkins. The picture on the bottom is my recent attempt.

In the photo below, I tried getting further back to capture more of the serving platter and background. Speaking of photos. Chicken – I had 2 thighs and 2 wings left so that is what I used. 2-3 cloves of garlic minced 1/4 cup peas 1/4-1/2 cup white wine 1 cup chicken stock flour for dredging 2-3 potatoes (I used red skin potatoes) salt and pepper to taste Equipment pan #1 for chicken (oven proof) pan #2 for potatoes sheet pan for potatoes preheat oven to 375 chicken heat 1-2 tablespoons of olive on on pan #1 salt and pepper chicken dredge chicken in flour add garlic add chicken stock.

Recipe - Roast Prosciutto-Wrapped Fish. Pixel Whisk: Rothko Cookies. "What is art? Are we are? Is Art, Art? "-Lisa Turtle, Saved by the Bell Back when I was in art school, art history classes gave me a strong appreciation for the American painter Mark Rothko. Even if you aren't artsy-fartsy, you'll probably recognize the unmistakable rectangular blocks of color and light. In fact, I often see prints of his work hanging in the homes and offices of people who aren't even abstract art lovers.

There's just no denying Rothko's work is expressive and beautiful. For these cookies, I made a simple chocolate cut-out cookie, but you could make any cut-out cookie for the base. Chocolate Cut Out Cookies makes 20 cookies 1. 2. 3. Simple Buttercream (courtesy of Domino Sugar) 1 lb. box Confectioners Sugar 1/2 cup - butter (1 stick), softened 3 to 4 tablespoons - milk 1 teaspoon - vanilla extract 1. 2. Roll the fondant out to about 1/16". Spread a teaspoon of white buttercream on the cookie (keeping a quarter inch border around the edges) so the fondant will stay put. Red Shallot Kitchen: Glass Potato Chips. I have a weakness.

A big one. Actually, it's like a disease. That is, I can't say 'no' to my children. 3 days ago, when my kids saw this page from, they promptly expressed their amazing idea that Mom (the kitchen ninja) should try and make some, too. And somewhere in between folding laundry and washing the dog, I haphazardly said 'yes' (or maybe unconsciously, I don't know.

That moment had become one big blur....). So I did it. Every step in the instruction was followed meticulously, the end result surprisingly tasted like, well.....potato chips. Delicious, savory, herby potato chips But they are very, very impressive, nevertheless. Impressive enough to get that "It's awesome, Mom! " Impressive enough to get that "O Mi Gosh!! And impressive enough to get "You need to get out more! " Maybe he's right..... And I still need to learn to say 'no'....

Ingredients: 8 red potatoes2 tablespoons olive oilsea salt4 cups water4 tablespoons potato starchFresh herbs (I used rosemary), optional. Dinner: Green Olive Chicken | Virginia a la mode. This is the type of dish everyone should have in their roster – one that is rustic, aromatic and colorful. The briny green olives pair perfectly with the fragrant lemon, roast tomato and olive oil mixture and, perhaps best of all, it is supremely easy. Just throw everything in a baking dish and let the oven do the rest of the work. ¾ cup pitted green olives 3 to 4 pound whole chicken (ask your butcher to cut it into 8 pieces) 4 cloves garlic, peeled and halved ½ cup chopped flat-leaf parsley leaves 2 tablespoons lemon zest 8 oz cherry tomatoes sea salt and cracked black pepper 2 tablespoons olive oil 1.

Preheat oven to 200°C (400°F). Top with cinnamon: Individual Blueberry Cakes - 5 ingredients, 30 minutes. Westcoast Salmon Chowder. Leftover salmon makes a wondeful chowder. This version is light but filling. Ingredients 3 cups nugget potatoes chopped into 1 inch cubes2 additional medium-sized light skin nugget potatoes sliced in half and peeled1 medium onion chopped2 large leeks finely chopped4 stalks celery chopped4 pieces of bacon6 to 8 cups chicken stock1 cup each diced carrot and corn1/2 cup chanterelle mushrooms1 large fillet of cooked salmon1 tbsp butter1/2 cup cream1 large bay leaf2 tbsp chopped fresh dillpaprika to tastesalt and pepper to taste Directions: In a large stock pot, saute bacon and onions until soft and bacon fat is cooked down. Add celery and leeks and saute further, until soft.

When potatoes are tender, remove the 4 potato halves and transfer to a smaller pot. Add salt and pepper to taste and serve with warm crusty bread. Style=”display:inline-block;width:300px;height:250px” data-ad-client=”ca-pub-2008610541549994″ data-ad-slot=”2861689544″> Ribbon And Circus: Poached Pear in Cage {Bosc Pear} Bosc Pear. I found it while I was doing my groceries shopping at Cold Storage. Bought it simply because of its beautiful russeted skin. According to, these pears are a favorite for poaching and baking because of its firmer texture which can retain their shape when cooked. It has a bold sweet aromatic flavor and quite a pleasure to eat. Anyway, it didn't take me long to figure out what should I do with these pears :). This is how I wrapped the pears. My previous post on the same recipe can be found here and here. Meatball recipes | Yotam Ottolenghi. Iam currently writing a cookbook about Jerusalem that celebrates the magical culinary complexity of a city that for centuries has been a magnet for individuals, nations and religions alike.

Over the past year, my co-author, Sami Tamimi, and I have undertaken a kind of culinary excavation of the city to match many of its grand archaeological sites. To be honest, we didn't quite realise what we were letting ourselves in for. We unearthed so many layers in the food culture, it was impossible to make out head from tail – or from foot and wing, for that matter. We came across dishes that one culture had borrowed and adapted from another, and then claimed as its own (falafel, anyone?) ; there are different names for the same thing and different things with the same name (the word "hummus", say, refers to both a dish and a pulse); and never-ending debates about provenance and attribution – whose food is this and whose dish is that. Beef meatballs with lemon and celeriac Aubergine and tomato bake. Herb and Garlic Crusted Pork Roast. Sandwicherie. My Union Jack: Pain au Chocolat Cinnamon Rolls.

Mascarpone Asparagus Tarts (with pictorial)—For Mother’s Day. Tomato mutton curry. Sour Cream Tart. The Dog's Breakfast - asian-style noodle soup. Butternut squash and caramelized onion galette. » The Best Ever Spaghetti and Meatballs The Endless Meal. Crash Hot Potatoes. Frosty The Freezer. Archive » Ragoût of Lamb with Spring Vegetables. Chicken Tikka Masala! « My Fancy Pantry.

Rustic Spiced Pear Pie with Almond Whipped Cream. Thyme and goat cheese lentil pies » Simone Anne Photography. Lemon and Oregano-Rubbed Chicken Paillards Recipe. But It’s A Tradition… Riesling Poached Pear Tart with Chai Spiced Custard & Almond Crust. Leek and Potato Soup Recipe - CookUK. My Cooking Diary.