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Greek Garlic-Lemon Potatoes Recipe

Greek Garlic-Lemon Potatoes Recipe
About a month back, a dear reader Sudha asked me for a Potato recipe which is my all time fav. She said she loved roast potatoes and that which makes it often. She asked me if I had a twist to regular roast potatoes. This recipe "Patates sto Fourno" is a Greek recipe for Garlic and Lemon Potatoes. It is a staple in taverna menus and I read that it is usually served with roasted chicken/grilled fish dishes. The potatoes are mostly cubed and browned. It is also usually Oven Roasted and I have done that too when I have the time but most of the times I just want to do it fast. Basic Information Prep Time: Under 15 min Cook Time: Under 30 min Serves: 2 people Ingredients Method You can either cube the potatoes or chop it like wedges. Heat 1 tbsp oil and butter in a large skillet over med-high heat. brown the potatoes on both the cut sides, each side about 5-6 minutes. Reduce the heat to med-low, cover and cook the potatoes until tender. 10 members have made this recipe! Did you make this recipe? Related:  Chips/wedges/skins

Shaved Zucchini Salad with Parmesan & Pine Nuts It’s hot outside and after roasting a pork shoulder earlier this week at 1 million degrees, I felt like something with no heat required would be best. Not to mention, many of you have zucchini coming out your ears this time of the year. When Obed asked me what was for dinner yesterday and I told him that he was grilling chicken and I was making a zucchini salad he was not super excited. This is one of the simplest and refreshing salads that you can make. For my salad I used two zucchinis and one yellow squash. Place zucchini and squash ribbons in a bowl, sprinkle with toasted pine nuts. Sprinkle with freshly grated Parmesan cheese. Whisk together all the dressing ingredients and pour over the salad. Toss everything together a TA-DA you have a wonderfully crisp and light salad to go with your husband’s grilling. Yes ladies if you want to grill, feel free. It really is a wonderful salad and a quick and easy side dish after a long day. Print Recipe Dressing Salad

Ricotta Cheese and Zucchini Gnocchi / Gnocchi di Ricotta e Zucchine Grate the zucchini on the smallest holes of a stand cheese grater. Wrap the zucchini in a double thickness of paper towels and squeeze the excess water out. The zucchini needs to be very dry otherwise too much flour will be used and your gnocchi will have you tearing out your hair. Aim for 1 cup of well squeezed zucchini. Set aside. Heap the flour on a work surface, add the salt and pecorino cheese and blend well with your hands. Roll up your sleeves and use your hands to blend everything into a ball of dough. You will find that as the dough rests, it will be easier to handle. Divide the ball into quarters and roll each quarter out on a lightly floured surface into an 18 inch long rope the thickness of your middle finger. Place the gnocchi on a towel lined baking sheet in single layers as you form them. To cook and sauce: decide how many to serve. Heat the gnocchiin the sauce and toss them gently to coat well. Want to make them ahead? This recipe is featured on show 2011 – Zucchini.

Best Chips - The trick to making the perfect homemade oven chips every time There's simply no alternative to proper homemade chips. Once you master the secret on how to cook homemade chips for yourself, you'll never want to buy shop-bought again. So, if you're wanting to make crispy and delicious homemade oven chips more regularly, follow the expert advice from the GH cookery team. This content is imported from {embed-name}. First up, it's all about using the right potatoes. The key to the perfect chip, is to use a floury potato like King Edward or Maris Piper, and ensure they're cut into evenly sized, uniform fries. Then you should rinse them under cold water to get rid of starch before parboiling them in a large pan of well salted water. In the meantime you should pre-heat a baking sheet in a very hot oven – 220°C (200°C fan) mark 7 - with a couple of spoonfuls of oil. But before you go reaching for your trusty olive oil, don't! This is not essential, but this step helps them crisp them up later! Le Creuset BUY NOW John Lewis, £15

Stuffed Zucchini 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. So lately I’ve been wondering if there are easier and faster ways to prepare them. Now please, please, don’t tell me you’ve been doing it like this for 10 years straight! Ingredients: 1 tbsp sour cream 1/4 to 1/2 tsp salt 1/4 tsp curry powder 1/2 tomato 1 tsp thyme 2 zucchinis 1 onion cheese pepper Optional: bacon Directions: Preheat your oven to 400 (200C). Give the zucchini a good scrub. Slice them in half length-ways. Spoon out the guts. See the pink ‘bracelet’ I’m wearing? Now give the zucchini pulp a good chop, also chop a small onion and 1/2 a tomato while you’re at it. Notice how I didn’t use garlic for a change? When the onions are almost done, add 1/4 tsp curry powder and cook everything for an additional 30 seconds.

Spices for potato wedges Co-op Good As Gold salted caramel ice cream, 480ml When the weather gets warmer, it’s tempting to overindulge in frozen sweet treats. So we’ve added this virtuous version to our range — it has just 285 calories per tub! Creamy ice cream is swirled with delicious salted caramel, so it will satisfy your sweet tooth on a warm summer’s evening. Serve with fresh fruit or scoop into an ice cream cone to enjoy on the go. Pizza pasta bake Can’t choose between pizza and pasta? Feeds 4 • Ready in 1 hour, plus cooling 1 red and 1 yellow pepper, cut into chunks½ aubergine, cut into chunks1 tbsp Co-op olive oil300g Co-op penne400g tomato sauce1 tsp dried oreganoHandful basil, chopped, plus leaves to garnish100g pack Co-op Milano salami, cut into 1cm strips125g ball Co-op mozzarella, grated300ml Co-op semi-skimmed milk2 large Co-op British free range eggs8 Co-op piccolo tomatoes, halvedRocket, to servePreheat the oven to 220°C/fan 200°C/Gas 7. Check our recipe for the Ultimate tomato sauce here

Hasselback Potatoes 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 (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Arrange the potatoes in a baking tray and insert the garlic in between the slits. Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.

No salt French fries Adding salt to food is something you might do without even thinking. But have you stopped to check whether it’s actually needed? Is your food lacking sweetness, sourness or savouriness, for example? Perhaps it just needs more creaminess? No-salt French fries (V) (GF) We’ve baked our chips in a smoky paprika marinade for extra flavour Serves 4 • Ready in 40 mins, plus soaking THE KNOWLEDGE: Chips are often deep-fried and heavily salted, but ours are baked using a flavoured oil instead. THE METHOD:Leaving the skin on, cut 2 large Co-op baking potatoes into fries. Spring leek soup with dumplings (V) Make the most of this seasonal vegetable in our vibrant soup. Serves 4 • Ready in 45 mins THE KNOWLEDGE: Building up layers of flavour in your dish guarantees maximum punch. Herby ricotta omelette (V) (GF) You can easily double this recipe, if you’d like to make more Serves 1 • Ready in 10 mins Tips & tricks Maximise flavour with canny use of herbs, spices and other seasonings

ginger fried rice According to my calendar — the one I believe I just looked at for the first time since last September, when someone made my life go all date- and timeless — the Lunar New Year and Valentine’s Day fall on the same day this year. In New York at least, the Lunar New Year is an excuse to eat egregious amounts of fried rice, spare ribs and to make your way through Chinatown streets over piles of strewn red paper* from firecrackers. Valentine’s Day, however, is dominated by French food because what could be more romantic than copious amounts of wine, butter, cheese, steak and chocolate? Or, you could stay in and have a little of both. The result is so staggeringly delicious, you might forego serving it with anything else. * Wait, do they still do this? Two years ago: Matzo Ball SoupThree years ago: Miniature Soft Pretzels Ginger Fried Rice A Mark Bittman adaptation of a Jean-Georges Vongerichten recipe, with a bunch of notes added Serves 4 In a large skillet, heat 1/4 cup oil over medium heat.

The best chips you have ever tasted recipe - BBC Food huevos rancheros I wasn’t even going to mention this dish. I’ve got no expertise in the realm of Tex-Mex cooking and generally think it’s best left to those who know what they’re talking about. Furthermore, despite the fact that I had eggs exactly this way daily when we were at a resort in Mexico last year, I suspect this isn’t the most authentic thing out there. But it makes no difference because these ad-libbed and hodge-podged huevos rancheros and the smitten kitchen are at something of a standstill. Also, because they’re awesome. First, let me get my “semi-homemade” moment out of the way and I start by opening a can of beans, but by “beans” I mean Goya’s black bean soup, and no, I don’t feel bad about it. Next I make a quick salsa fresca with diced tomatoes, some red onion, a minced jalapeno, salt and a good squeeze or two of lime juice. Now, the egg is where this gets ugly, and I do mean that literally. First you heat a 6-inch corn tortilla in an oiled pan. Break a single egg over the melting cheese.

Best Pan Fried Potatoes Recipe - How to Cook Stove Top Potatoes Test Kitchen-Approved Author Notes Deceptively easy to do, requiring only potatoes, oil and salt; the result here is a not-too-salty, creamy, roasted-slash-fried potato. I think this was inspired by small, whole, oven-roasted and salted potatoes. Test Kitchen Notes Gretchen wasn’t kidding when she named her potato dish “The Best Pan-Roasted Potatoes.” Watch This Recipe The Best Pan-Roasted Potatoes Volume 0% Press shift question mark to access a list of keyboard shortcuts Keyboard Shortcuts Play/PauseSPACE Increase Volume↑ Decrease Volume↓ Seek Forward→ Seek Backward← Captions On/Offc Fullscreen/Exit Fullscreenf Mute/Unmutem Seek %0-9 Next Up Absurdly Addictive Asparagus Prep time 10 minutes Cook time 40 minutes Serves 2 to 10 Small red bliss, yukon gold, or other waxy potatoes, 1 1/2 to 2 inches in size Olive oil Kosher salt (I prefer Morton Kosher salt here as it is more coarse than Diamond Crystal) In This Recipe Directions Ingredients

shakshuka There are a lot of reasons to make shakshuka, an Israeli Tunisian dish of eggs poached in a spicy tomato sauce: It sounds like the name of a comic book hero. Or some kind of fierce, long-forgotten martial art. Or perhaps something that said comic book hero would yell as they practiced this elaborate martial art, mid-leap with their fist in the air. Or you could make it because when I talked about making eggs in tomato sauce a while back a large handful of comments were along the lines of “oh, this sounds like shakshuka” and “I think you would love shakshuka” and “you really should make shakshuka” and you may have shrugged and forgotten about it until you finally had it at a café one day and whoa it turns out you really would like shakshuka! Or you could make it because that café had the audacity to close for Passover last week, right when you had the fiercest shakshuka craving yet. Thus, I suggest you make it because it turns out that it tastes really, really good from your own kitchen.