Roasted garlic vegetable mash Instructions Instructions and steps: Step 1 Preheat oven to 200°C. Break garlic in pieces and spray with oil. Bake for 25 minutes until garlic feels soft. Meanwhile, peel and dice the remaining vegetables, keeping carrot and swede separate. Step 2 Place chopped carrot and swede in a large pan. Step 3 Drain well. Serve as part of our Easy entertaining: Fuss-free dining dinner party menu for six, which also includes a complete shopping list and step-by-step timeline. About this Recipe Photography: Melanie Jenkins Full ingredient list: 1 bulb garlicolive oil spray1 large parsnip2 kumara1 large carrot1 swede3 tablespoons chopped fresh parsleyblack pepper, to season Nutritional information (per serve) Nutrition information is given per serve*NS: not specified Copyright (c) Healthy Food Media Limited.
Big Red Kitchen: Cinnamon Roll Pancakes The original and unique Cinnamon Roll Pancake recipe created by Robin Sue! My little Deven loves pancakes and wants me to make them all the time, but I don’t often enough. Late last night my friend had spotted this Cinnamon Bun Pancake Recipe from the blogisphere and posted it on her Facebook status suggesting for her daughter to make them. Wow, Cinnamon Bun Pancakes, that would be a winner in my house too. So I went to bed with pancakes dancing in my head. I dreamed up ways to make this pancake recipe look and taste more like a cinnamon roll. I created a typical cinnamon roll filling and placed it in a pastry bag to be swirled over the pancakes as they cooked. After pouring 1/4 cup pancake batter in a hot skillet, I swirled the cinnamon filling mixture over top. Cinnamon Roll PancakesFor the Cinnamon Filling… In a large bowl, using a hand mixer, mix until smooth: 1 stick softened butter, almost melty 1 cup packed brown sugar 2 T. cinnamon Using the hand mixer, blend until smooth.
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.
Baked Eggs in Bread Bowls This was our breakfast Sunday morning. Aren’t they cute? They were very, very good. It’s the whole egg and the toast combo all together in one nice package. These are so easy to make and wouldn’t they be splendid on a brunch buffet table? The best part, you can easily make two, ten, a hundred, whatever your needs are at the moment. I think there are a lot of variations you could do nicely with this recipe, such as, swap out the Parmesan cheese with grated Gruyere or crumbled blue cheese to give a different taste. I used sourdough but I think this would also be nice with onion or brioche rolls as long as they are sturdy. Any way you put these together, they will be great. Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg. Arrange rolls on a baking sheet. Top each egg with some herbs and a bit of cream. Place tops on rolls and serve warm. Eat with a knife and fork. Print Recipe Ingredients Directions
Garlic Potato Fries 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. When I read that there is garlic infused oil involved, my heart skipped a beat (in a good way, not the way oil would otherwise treat your heart). I got down to making them immediately. crispy golden baked fries These garlic fries are incredibly simple to make and are so full of flavour. crunchy potato skin Garlic Fries Adapted from: Lottie + Doof Ingredients: 8 garlic cloves, minced or grated 6 tbsp extra virgin olive oil 3 russet potatoes (about 8oz each), each cut into 12 wedges 3 tbsp cornstarch/cornflour 1 1/2 tsp coarse sea salt 1 1/2 tsp freshly ground black pepper ½ tsp garlic powder 1/4 tsp cayenne pepper Tools:Microplane to grating the garlic warm and soft interior Tagged as: garlic, garlic baked fries, savory bakes, sides
Baked Eggs in Bacon Baskets This is such a nice idea for breakfast/brunch for a crowd.It is so simple, makes 12 at a time and the baskets stays warm, unlike scrambled eggs which always seem to get cold when left on the plate. There are many variations of this recipe on the blogosphere. I've tried it 2 weekends in a row, and I find that this method worked best. I made them 2 ways, some scrambled with cheese, and others just baked with a soft center.We couldn't decide which way we liked them best. Spray a 12 cup muffin tin with PAM spray. Lightly cook 12 strips of bacon (or how ever many baskets you are making).Do NOT cook the bacon till crisp, but just enough to get rid of some of the grease. Coil your bacon slices around the wells of the muffin tin. Crack an egg and pour into the well.Sprinkle with salt and pepper. You can also whisk your eggs together and add some cheese, like a quiche, and pour this mixture into the bacon baskets. Use a spoon to remove the baskets and serve!
Crash Hot Potatoes I love looking at food blogs and getting inspired to make new things. I was looking at the Pioneer Woman Cooks website the other day and I saw a recipe called “Crash Hot Potatoes”. They were created by an Australian food writer named Jill Dupleix. I love the Pioneer Woman, she has a witty and wonderful website full of great recipes & stories. She also gives you step by step photos of the recipe. 12-15 baby red potatoes1 tbsp olive oilSea salt and fresh cracked pepper Preheat the oven to 400 degrees (PW said 450 but I used 400). Boil the potatoes for 10-15 minutes or until fork tender. Bake in the oven for 20-25 minutes or until crisp and golden brown. Click here for a printable version of this recipe
chocolate banana crepes This past Friday night was meant for celebrating. The weather was sit-out-on-the-deck-in-the-cool-evening-breeze perfection. Friends gathered from all around the city with chips and salsa and salads and popcorn and laughter and stories to share. And a very special birthday girl turned the big 3-0. Friends, meet Stacey. Read more TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. Did I mention on here that I’m leading an Easter choir at my church?! I’m kind of over the moon about it. Anyway, warm wishes coming your way for a good weekend ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. So of course, when I found myself in the fruit section at the market this week trying to decide what kind of sangria to make for our weekly neighbor night, I immediately thought of sangria. Read more Read more That recipe is coming on the blog tomorrow. Read more
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.
Homemade Pop-Tarts When I was a kid, I loved Pop-Tarts. My mom rarely bought them for us because of how unhealthy they are, but when I saw those babies in the pantry, I was pretty excited! My favorite was always strawberry, which is why I decided to make that version of these myself. I’m no health nut, but that might be because I don’t buy a lot of pre-packaged foods. I wanted to make something kind of special for dessert a few weeks ago, and I remembered that I had seen other food bloggers making their own homemade Pop-Tarts. Your ingredients. Cube the butter and the shortening (just a quick tip – I had a reader ask if there was another ingredient to use other than shortening because they found it to be unsavory, but not to worry! Roll the dough out on a floured surface and cut into strips with a pizza cutter, about 3 inches wide and 5 or 6 inches long. Bake at 425 degrees F for 8-10 minutes, until golden. Serve and enjoy! Homemade Pop-Tarts Cook time: Total time: Serves: 5-6 pop-tarts
Spicy Corn Fritters Recipe 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. 2 Sift together the flour, baking powder, salt, ground coriander, and ground cumin in a medium bowl. 3 Heat a large frying pan on medium high heat. Add oil as needed to keep the bottom of the pan well coated. Serve immediately with the sweet chili dipping sauce.
breakfast pizza My son’s favorite game in the whole world is Let’s Play With The Other Baby! You Know, The One We Keep In The Mirror. We bring him over to this giant mirror in the hallway and he goes berserk, he paws at the “other” baby, kicks his legs, squeals and laughs. It cracks us up too. It took us a few weeks to realize how sad this game actually is. Or more accurately, what I didn’t make: baked eggs and busy stratas and quiche and baked French toast and winter fruit salads and anything involving jam on bread or plates and forks. I was a little dubious about the intersection of mozzarella and eggs — I had a very awful omelet with that combo, plus basil, a few years ago — and I was also convinced that the eggs would roll right off the crust but ended up finding this pizza absolutely, utterly perfect in every way. Breakfast Pizza Adapted, barely, from The Big Sur Bakery Cookbook via an earlier version of it Makes 2 (12-inch) pizzas One to two hours* before baking, place the dough in a warm spot.