lemon linguine Method When I was on honeymoon, some years ago now, I came across these fantastic Sicilian lemons. Their skin is really fragrant in cooking and they are very juicy too. You can use them roasted with fish, sliced very thinly in salads, and halved and put inside chicken. When roasted they go all jammy. This pasta recipe is great to use them in too, so try and find some – if you can’t find any, use normal lemons instead.
Fragrant Chicken Biryani « FrugalFeeding Isn’t it odd that although life should always come before one’s blog, a strange pang of guilt manifests itself within one’s gut following every unannounced hiatus? To tell you the truth, I had found a good blogging-groove and was rather comfortable posting every other day. However, on Friday I jumped aboard a coach bound for Cardiff, in order to see my friend Tom. He played the part of host rather well and even cooked me a rather tasty prawn caldine, something which I hope to make frugal at a later date. Biscuit “salami” (Rum and chocolate biscuit roll This is a very common dessert in Romania and it has many variations throughout the country. You can basically enrich the recipe by adding Turkish delight, raisins, nuts, almonds, coconut flakes, whatever you feel might work well with the rum-chocolate biscuit base of the dessert. The recipe presented here is pretty basic and it’s really easy to make. This is what you need for approximately 5 rolls (each roll would be 3cm/1.2 inches in diameter and 30cm/12 inches long)- of course, you can make them any size you want: - 800g/1.8 lbs normal (sweet) biscuits - 350ml/10 oz. milk (preferably not skimmed milk, but use 3.5% milk)
Cider-Braised Chicken Legs with Onion-Raisin Sauce Recipe - Morgan Brownlow 1/2 cup pure olive oil 20 whole chicken legs Salt and freshly ground black pepper 4 large Spanish onions, halved crosswise and thinly sliced 20 sage leaves 6 bay leaves 2 cups mixed dark and golden raisins 1 teaspoon crushed red pepper 2 quarts plus 2 cups apple cider 1 cup cider vinegar 3 quarts chicken stock or low-sodium broth 1/2 cup chopped flat-leaf parsley Preheat the oven to 400°. Heat 1/4 cup of oil in each of 2 large skillets. Season the chicken legs with salt and black pepper. Add 5 of the chicken legs to each skillet, skin side down, and cook over moderately high heat until the skin is crisp and browned, about 8 minutes.
Christmas Tree Meringue Cookies I’m all over the place with desserts lately, aren’t I? But you should know by now that I switch between whimsical and rustic desserts like the Kardashians go in out of the news. These are easy to make and even more fun to receive, because-who doesn’t like a bit of whimsy during the holidays? For shipping, I would suggest finishing the meringue cookies with something less fragile like a red M&M or Sixlet, rather than the piped chocolate stars. Jamie's Home Cooking Skills The classic pastas to serve this with are spaghetti, tagliatelle and penne, but this sauce can also be used for many other things, like filling cannelloni or layering up a lasagne. With so many options, its well worth bagging up any leftover sauce and freezing it for another day. serves 6 Ingredients 2 rashers of smoked streaky bacon, the best quality you can afford 2 medium onions 2 cloves of garlic 2 carrots 2 sticks of celery olive oil 2 heaped teaspoons dried oregano 500g good-quality minced beef, pork, or (even better!)
barbecued chicken with warm green bean salad Close Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores. Chicken Breasts with Curried Apple Stuffing 2 teaspoons vegetable oil, divided 1/4 cup finely chopped onion 2 Tablespoons finely chopped celery 1 3/4 cups peeled, chopped Granny Smith apple (about 3/4 pound) 1 3/4 teaspoons curry powder, divided 1/4 cup golden raisins 1/2 teaspoons minced garlic 1 (10 1/2 ounce) can low-salt chicken broth, divided 4 (4-ounce) skinned, boned chicken breast halves 3/4 cup apple juice 1 clove garlic, minced 1 teaspoon cornstarch 1 teaspoon water 1. Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. Add onion and celery; sauté 5 minutes or until tender. Add apple and 1 teaspoon curry powder; sauté 3 minutes, or until apple is tender. Stir in raisins, 1/2 teaspoon minced garlic, and 1/3 cup broth; cook 4 minutes or until liquid almost evaporates.
Pink Meringue Kiss Cookies Pink Meringue Kisses ~ Light and almost ethereal these meringue kisses have been slightly tinted pink for a Valentine’s dessert touch. Pink Meringue Kiss Cookies I also made one with chocolate as a variation, but left the rest plain since that’s how Matt likes them. As for me, I have to admit, I’m not a meringue fan. I love the way they look and I love to make them, but I don’t like the texture.
Agrio de naranja (Spicy bitter orange vinegar and sauce One of our readers once pointed out that the recipe for Sancocho was not complete without “agrio de naranja”. “What’s that?” you may well ask yourself: It’s an uniquely Dominican spicy sauce, homemade, and preservative-free. BBQ Recipe: Smokey Chicken Wings by Cara Mason | BBQ Recipe: Smokey Chicken Wings BBQ chicken wings make a BBQ so it would be criminal not to try these ones out next time you’re having one. They’re really simple to make and packed full of flavour so here’s everything you’ll need to get your own on the go. Smokey Chicken Wings Serves: 4
Red Rice and Broccoli Salad with Lemon Dressing and Tamari Walnuts Adapted from Marie Simmons' cookbook, "The Amazing World of Rice" 1 teaspoon olive or other vegetable oil 1/2 cup walnut halves 2 tablespoons tamari or soy sauce 1 bunch broccoli, with tough stems trimmed, stems sliced into 1/4-inch-thick rounds, and flower separated into 1-inch clusters 3 scallions, trimmed and cut diagonally into thin slices (about 1/2 cup) Lemon Dressing: 1/4 cup olive or other vegetable oil 2 tablespoons fresh lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon grated fresh ginger 1/2 teaspoon grated lemon zest 1 small clove garlic, crushed Cook the rice according to package directions. Let stand, uncovered, until cooled. Meanwhile, heat the oil in a medium-sized heavy skillet over medium heat and add the walnuts.
Sicilian Rice Ball Casserole This casserole takes one of my favorite appetizers (arancini) and turns it into a weeknight meal. Freezes well, great for potlucks and family friendly! I can't take full credit for this, this is pure genius from my friend Julia of Julia's Healthy Italian. I originally shared this in 2011, but I thought it was time to reshoot the photos. I tweaked her recipe to lighten it up a bit, but she takes full credit for the creativity. How to make Swiss Meringue Buttercream Frosting Baking Basics: How to make Swiss Meringue Buttercream Frosting There are many ways and minor variations to making Swiss meringue frosting. At its core Swiss meringue buttercream frosting is made by heating egg whites and sugar to create a syrup that is then whipped into a meringue state. From there the meringue takes on the addition of having butter creamed into it. It is my favorite out of all the buttercream frosting types.