Get flash to fully experience Pearltrees
Method 1 Make the dipping sauce by combining all of the sauce ingredients into a small saucepan. Cook on medium heat, stirring with a wooden spoon, until sugar dissolves. Increase the heat to medium high, let boil for 5-10 minutes or so, until the mixture becomes somewhat syrupy. Remove from heat and let cool. The sauce should continue to thicken as it cools.
Summer is here and so is zucchini. You can see zucchini everywhere and they are really cheap too. There are so many different ways to eat a zucchini and I have had it stir-fried , cooked vegetable curry and make into zucchini pancakes .
I read a lot of food blogs and magazines and I would always copy the recipes that I want to try. 80% of the recipes are desserts and the rest are meat or pasta dishes. I save them on my computer or on my iphone. I will probably cook only 1 out 100 of those recipes.
Summer is nearly here, and fresh corn on the cob will be beckoning us to enjoy its plump, sweet kernels. I love corn on the cob, and it wasn't until a year or two ago that I came to enjoy the splendor of corn fresh from the field. Madison Street Produce runs a farm stand just a hop-skip from our home, and their produce is picked fresh daily.
Jun 24th, 2009 You have probably seen recipes for Crash Hot Potatoes, using regular red or white potatoes [I have a version of my own I will be sharing at some point], but these are a little different. I had a couple sweet potatoes I needed to use up and they were getting a little on the aged side. So I thought of cooking them like this, since as they age, sweet potatoes tend to get a little drier inside and that is a good thing when you are trying to get a little crunchiness on the outside of something. I’ll give you some tips for using fresher ones in a minute. Peel two medium sweet potatoes and slice – these are about an inch and a half thick.
This is a recipe I adapted from one I found in “Barefoot in Paris” . We had friends over for dinner so I served this Vegetable Tian and it was a HUGE hit. The veggies were perfectly roasted, the potatoes were nice and tender and the caramelized onions were sweet and salty. The whole dish was delicious and it looked really pretty too. All of my friends loved these roasted vegetables and so did most of the kids.
I like the simple things in life. Simple ingredients, simple techniques, maximum flavor. But I guess you know that by now. Especially when you hand me a recipe that doubles as an appetizer or side dish, you just reel me in. Stuffed zucchinis are so versatile. It creates an endless amount of possibilities because almost anything goes with the smooth and silky flavor (and texture) of the zucchinis.
I’m never going to make garlic potato fries any other way. These garlic fries, win hands down as the best garlic french fries I’ve ever made. Plus they are baked – so I won’t feel too guilty if I make it every time I’m craving for some potato comfort.
Instructions Instructions and steps: Step 1 Plunge spinach and silver beet into boiling water for 3 minutes. Drain. Transfer to a warmed serving dish. Step 2 To make dressing, mix vinegar, oil and juice together.
Instructions Instructions and steps: Step 1 Preheat oven to 200°C.
These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Hasselback Potatoes
I have been obsessed all summer long with the combination of corn and coconut milk! The two ingredients naturally complement one another, so well it’s almost as if they were created for each other. I like the result that comes from marinating my ears of corn overnight in it. Not only does it plump up the kernels but the existing juiciness and sweetness of the corn is amplified, the flavors intensify giving the corn a melt-in-your-mouth characteristic that I am addicted to.