DEVIL'S FOOD CAKE Forget the name, this cake is heavenly. The crumb is tender, the filling and frosting luscious. When I made it one friday, I expected my children, resident food critics much in the mould of the Grim eater, to find it too dark, too rich, not sweet enough: you get the gist. Dad's Fish Stew Recipe Print One of our favorite family recipes of all time is this simple and easy fish stew. It takes less than 30 minutes, start to finish, and is absolutely delicious! The key ingredient to this stew is clam juice, which they sell in shelf stable 8-ounce jars, so we usually keep a couple in our pantry. The stew works best with a firm white fish, such as halibut or cod. If you want, you can add some shrimp, clams and/or scallops to the stew as well. One of our favorite recipes for Lent, updated from the recipe archive For a variation, add 1/2 pound of shrimp, mussels, clams, and/or scallops to the stew. Ingredients Method 1 Heat olive oil in a large thick-bottomed pot over medium-high heat. 2 Add clam juice, dry white wine, and fish. Great served with crusty bread for dipping in the fish stew broth. Hello!
Roasted vegetable and lentil lasagne 250g pack fresh lasagne sheets80g mozzarella, grated2 tbsp freshly grated parmesan or vegetarian alternative For the roasted veg & lentil sauce 3 celery sticks, cut into 2cm chunks2 courgettes, cut into 2cm chunks2 red peppers, cut into 2cm chunks1 fennel bulb, cut into 2cm chunks400g mushrooms, chopped3 garlic cloves, sliced 4 fresh oregano sprigs, leaves chopped (or 2 tsp dried oregano)2 bay leaves4 tbsp olive oil200ml dry white wine 2 x 400g tins chopped tomatoes250g pack Merchant Gourmet ready-cooked beluga lentils For the béchamel sauce 4 tbsp olive oil60g flour750ml semi-skimmed milk, warmPinch freshly grated nutmeg100g mascarpone You’ll also need… 2 litre baking dish
Butter Chicken recipe Recipe #1567 Submitted by: abrarose Preparation time: more than 30 minutes 22 reviews Preparation time: more than 30 minutesThis is a favourite curry of my kids. Ingredients 4 chicken breasts, thickly sliced ⅓ cup Korma curry paste 200 g greek style yoghurt 80 g butter 1 large brown onion, sliced 2 tablespoons tomato paste ½ cup chicken stock ½ cup thickened cream Method Combine chicken, paste and yoghurt in a large bowl and marinate, covered in fridge for at least three hours or overnight. Recipe notes Tastes delicious with a squeeze of fresh lime sprinkled on top. Reviews Yummy Reviewed by:YUMMYFOOD, Jul 8 2011 11:43AM (more reviews by YUMMYFOOD) “First time for my family to eat Indian and what a great success! Greast easy recipe, very yum! Reviewed by:palinwilkes1979, May 24 2011 1:50PM (more reviews by palinwilkes1979) “First time I made it silly me forgot the cream at the end, and it was still delicious. Great for kids as a very mild curry Reviewed by:Kaz67, Good Reviewed by:jssellen,
Food - Recipes : Exceptional gammon with cider and cinnamon Love That Quinoa Burger! « November 1, 2010 by Linda So yummy! If you want a change of pace that’s meat-free, yet full of protein, fiber, and very filling…this might be for you. I like it with Tzatziki on top (my recipe is in this post), or a little “fry sauce” (what some drive-ins call that wonderful mayo/ketchup combo), and with a thick slice of tomato, avocado, onion and lettuce, as a burger should be, it’s fab. Don’t be afraid of Quinoa. UPDATE!! 2 rounded cups cooked quinoa (see note below for cooking instructions) 3/4 cup shredded cheddar cheese (or other variety, if you prefer) 1/2 cup low-fat cottage cheese 1 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed dry) 3 eggs 3 tablespoons all purpose flour 2 green onions, including white parts 1 /2 teaspoon sugar 1/4 teaspoon black pepper 1/4 teaspoon ground cumin 1/8 teaspoon salt 1/8 teaspoon garlic powder Olive oil for frying To cook quinoa for the above recipe: 1 cup uncooked quinoa 2 cups water 1/2 teaspoon salt Like this: Like Loading...
Rick Stein’s chicken with orange, fennel and za’atar recipe | The Sunday Times Magazine | The Times & The Sunday Times This chicken dish is a combination of fennel, orange and ouzo plus za’atar, a Syrian blend of sesame seeds, sumac, cinnamon, fennel, coriander and oregano. To me, it’s another example of how well Californian fusion food works. SERVES 4–6 people Leaves from 2 sprigs of thymeOlive oil3 tbsp ouzo (or another anise-based liqueur)Juice of 1 lemon½ tsp chilli flakes1 tsp smoked sweet paprika1½ tbsp za’atar1 tsp fennel seeds, crushed in a pestle and mortar1 x 1.8kg chicken, jointed into 8 pieces, or 8 chicken thighs2 navel oranges1 large fennel bulb (about 375g), trimmed and cut into wedgesHandful of flat-leaf parsley, chopped 01 Mix the thyme, 3 tbsp olive oil, ouzo, lemon juice, chilli flakes, paprika, za’atar and crushed fennel seeds in a large bowl. 02 Scrub the oranges, then slice each orange into 4 rounds, leaving the skin on. 03 Heat the oven to 180C (200C non-fan).
Spinach & Chicken Curry My spinach and chicken curry may not be the best looking dish as compared to other curry dishes I’ve made. But I can tell you once you have tried this recipe, you’ll appreciate how light and subtle a curry can be. Forget about the rich and creamy restaurant styled curry we’re all accustomed to, this is something you can enjoy without feeling the need of an extra gym session after a meal. Whenever I visited a South Asian takeaway shop where one is greeted with a bain marie full of curries varying in hues of sunset colours, spinach curry which normally be a vegetarian dish called palak paneer often got missed amongst other more vibrant-coloured curry. With that being said, when I was given this recipe (the meat version) from a close family member, I was hesitant to try at first given my lack in interest in greenish and not-so appetising looking curry (*cough * vain!). Serves 3 to 4 people Ingredients: Garnish:- Methods: Heat up 2 tbsps of cooking oil in a large pot over medium flame.
Homemade Enchilada Sauce Recipe Enchilada Sauce This recipe is gluten-free adaptable. Please see tips below… Print Recipe Save Recipe Enchilada Sauce Yield: About 2 1/2 cupsPrep Time: 15 min Cook Time: 20 min I find the canned enchilada sauces to take on the flavor of the tin can. Ick. This easy-to-make sauce tastes so much better. Quick and Healthy Dinner Recipes and Menus Home > Quick and Healthy Dinner Recipes and Menus Get a healthy, delicious dinner on the table in 30 minutes or less with these quick dinner recipes and quick dinner menu ideas. This collection of quick and healthy dinner recipes ready in 30 minutes or less will help you satisfy your family, so get cooking! Just add a salad, simple side dish or quick-cooking whole grain like couscous or quinoa to round out these easy healthy dinner recipes. Our quick and easy dinner recipes, including quick chicken recipes, quick pasta dinners and more quick dinner ideas, are perfect for putting a healthy dinner on the table when you're crunched for time. Download a FREE Dinner Plan for a Month of Quick Dinner Recipes for Busy Families! Quick and Healthy Dinners in 30 Minutes or Less In this recipe, roast pork tenderloin is glazed with honey... Back in the 19th century, an English doctor named J.H.... Here we turn baked beans into an easy main dish by adding... Who doesn't love a crunchy fried shrimp?
Tandoori-style chicken For the chicken 8 skinless chicken thighs, legs, or botha slice of unsalted butter, melteda little paprika or Kashmiri chilli powder1 tsp chaat masala1 tsp ground fenugreek For the marinade 2½ tbsp lemon juice, plus lemon wedges, to serve1 rounded tsp salt120g full-fat plain yogurt4 large garlic cloves1 Indian green finger chilli, deseeded (optional)1 tbsp roughly chopped root ginger (peeled weight)1½–2 tsp Kashmiri chilli powder, or paprika (for colour)1 rounded tsp ground cumin1 rounded tsp garam masala (fresh if possible)2 tbsp vegetable oil For the minted yogurt chutney small handful of mint leaves, choppedhandufl of coriander leaves and stalks, chopped½–1 Indian green finger chilli, stalk removed2 tsp sugar1 tsp lemon juice, or to taste150g plain yogurt1⁄3 tsp roast and ground cumin seedssalt
Cauli Coconut Lentil Curry Cook the rice following packet instructions While it’s cooking, slice one onion and combine with 1/4 cup of vegetable oil and the curry leaves in a saucepan over a medium-high heat. Cook until the curry leaves are popping and crisp and the onions are beautifully fragrant and caramelised. Drain the leaves and fried onions in a sieve to catch the excess oil, reserving the oil Return the oil to a medium-large saucepan. Finely chop the remaining onion and add to saucepan together with the turmeric and cumin, and the chilli flakes if you are using. Recipe and image courtesy of Poh Ling Yeow for SunRice
How to Make Easy Thai Coconut Rice - Recipe Coconut rice makes a terrific accompaniment to many Thai and Indian dishes, but it's equally wonderful with many Western-style entrees. Quick and easy to make, this coconut rice recipe will come in handy for those times when you want to make dinner extra special without going to a lot of extra work. ENJOY! (Note: For coconut rice made in a rice cooker, see link below). Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Yield: SERVES 4 Ingredients: 2 cups Thai jasmine-scented white rice (for brown coconut rice, see link below)2 cups good-quality coconut milk 1 3/4 cups water2 heaping Tbsp. dry shredded unsweetened coconut (baking type)1/2 tsp. salt1/2 tsp. coconut oil, OR vegetable oilOptional: 1-2 Tbsp. toasted coconut for garnish (see instructions below recipe) Preparation: For a step-by-step version of this recipe, see: Easy Thai Coconut Rice Recipe. To Make Brown Coconut Rice, see my: Brown Coconut Rice Recipe. Rub oil over the bottom of a deep-sided pot.