The Best Caprioska Cocktail Recipe.... Like Ever! There is something about Friday afternoon that just makes my fingers tingle, my toes tap and my eyes shine. It could be that it's the start of the weekend or it could be the first drink of the evening. I'm a cheap drunk so it could totally be either. I have to share this drink with you because it is totally my fave drink of the moment. Even though it is freezing cold and Summer is still a whole 4 months away here in Australia, when it gets to Friday night I like to crank the heating up to a balmy kick your uggs off point, put my feet up and get stuck into one of these. You all know I have been campaigning to be the Australian Ambassador for Vodka right? This drink - The Caprioska, was introduced to me by a fabulous Brazilian friend of ours - Marlos. So I am so not going to talk it up anymore. These ingredients make 2 Caprioska cocktails 2 limes 1 tablespoon caster sugar or brown sugar 2 x 30ml shots of Vodka Plenty of crushed Ice Soda Water Put your ice in over the top and add your vodka.
Meatless Monday Spinach, Ricotta and Asiago Quiche This here, folks, is my first installment in the Meatless Monday series on the blog. I’m fairly bursting with excitement about this! I have long wanted to talk with you about the absence of red meat in our diet here at the Circle B Kitchen, and, well, now the cat is out of the proverbial bag. There are a couple of reasons why we don't eat red meat that I've explained here. But the upshot is that I have pledged my support to the Meatless Monday movement and every Monday hereafter I will be posting meatless. And I’m very excited about this quiche. The ricotta cheese created a super creamy, cheesy custard that we just loved. We should maybe take a moment to talk about pie crust. Perhaps it’s a bit of cliché to offer a quiche as a meatless entrée, but I will make no apologies here. Spinach, Ricotta and Asiago Quiche Printable Recipe Preheat oven to 375 degrees Sauté shallot in a little olive oil. Make pie crust and place in your pie pan. Bake for 30 – 40 minutes.
Shrimp Siu Mai I am a huge fan of Dim Sum. Not just Chinese style Dim Sum but the kinds that they have in Korea, too! I need to explore Korean Dim Sum (Mandu) recipes when it gets colder… But until then, this delicious Chinese style shrimp siu mai recipe will remain as one of my favorite homemade Dim Sum recipes. Interestingly, I’d never been to a Dim Sum restaurant until just a few weeks ago. I absolutely love homemade wontons and I was so excited to try and make one of my favorite Dim Sum using only shrimp. I used large tiger prawns for this recipe, about 12 of them. Add finely chopped chives (about 1 tablespoonful) and finely chopped seeded red pepper to the shrimp mixture. Wrap the wontons in the way shown in the picture above, leaving it open on top. Steam the wontons in a steamer, covered, for about 8-10 minutes, or until the shrimp is cooked through. Shrimp Siu Mai See the post for detailed instructions.
Peeta's Goat Cheese and Apple Tart In this family, we have a strange way of dealing with stress. For instance, yesterday we were having a Hunger Games party with a complete feast of District 12 fare. I made a goat cheese and apple tart from the Mellark family bakery, Nemo made venison stew with dried plums (since we didn't have lamb) based on this recipe, and Piggie made Peeta's cheese buns based on these rolls. "Get that pie out of the oven so I can get my buns in, Yammie! "Like your big fat buns are gonna fit in there! "Guys, don't we have any basil?? "Somebody start cleaning the pots! Then Nemo smashed a glass which shattered into a million pieces all over the table in an attempt to carry all nine glasses to the table at once. And then, out of all the chaos, a single voice rose up in song. It was the potty song. That's from our favorite potty training video of all time. And we wonder why we have no friends. Anyways, if you haven't noticed yet, we're huge book geeks. I personally liked the movie better than the book.
Asparagus and pea frittata I love asparagus and it's everywhere right now. It's such a big deal when the British asparagus season starts that people go a bit cuckoo for it - there was an entire stall devoted to the green stuff at Borough market yesterday, great mountains of it in tip-top condition, still squeaky with freshness. On a side note, did you know there's a British asparagus season blog? Clearly this is a vegetable that attracts the more obsessive segments of society. This frittata tastes really fresh and is super quick to make. a large bundle of thin stemmed asparagus 75g fresh or frozen peas 7 eggs, whisked with a little salt and lots of black pepper 4 spring onions, sliced 20g grated parmesan 1 small knob of butter olive oil 1) Wash and dry the asparagus, then snap the ends off each one - there should be a natural breaking point which helpfully tells you where the woody part of the stem begins.
LIME AND MANGO CHICKEN Umami is yummy. Simply defined as a meaty savoury taste but it actually comes from glutamate, one of the building blocks of proteins, not necessarily from meat. I know that that still doesn't explain much. My family loves Nando's chicken. Ingredients:1 whole chicken, split in the middle1/2 c. mango pureejuice and grated rind of 1 lime4 cloves of garlic, crushed (about 1 tbsp.)1 tsp. fresh thyme, chopped (1/2 tsp. dried thyme)2 tsps. paprika1/4 tsp. chilli powder1 tsp. ground coriander2 tbsps. light soy sauce2 tbsps. olive oil Ingredients: Cut a few shallow slashes on the chicken. Pre-heat the oven to 350°F / 180°C. Pre-heat your barbecue before the end of the roasting time. Please support Adora's Box by making your Amazon.com and mymemories.com (use the code STMMMS55174) purchases from this site. You might also like
3 Milk Coconut Cake On the coast of Oregon, there is an undiscovered restaurant resting in the small town of Oceanside. Unless you happen to stop in the town of 300 people to catch the sunset on the beach, you would never know this little corner of heaven existed. With a view of the ocean that could make your heart sing and food to rival any prized restaurant, it's a true gem. A genuine hidden treasure. A wooden beach house on main street has a small sign reading Roseanna's Cafe. With only a handful of businesses on main, Roseanna's is easy to spot—you can't miss it. The interior is small but friendly, holding no more than a dozen tables. At the end of July, a few friends and I rented a beach house on the coast of Oregon for a week. And so we went. A quick glance at the menu is enough to make your mouth water. For my entree, I ordered the scallops drenched in a sun-dried tomato butter with a side of potatoes and string beans. And then, of course, came dessert. One Year Ago: Blueberry Tofu Smoothie
Energizing Protein Power Salad As my mom always says, Good things come to those who wait! Because Eric was such a good sport about my April Fool’s Prank, I made him a batch of The Ultimate Oatmeal Raisin Cookie (with CHOCOLATE chips!) on Saturday. He claimed that he is ‘bringing every single cookie to work’ and he ‘just might eat all of them before lunchtime.’ ;) Eric and Steve finished ripping up the top layer of the deck yesterday. It’s naked! I’m a bit sad seeing the deck go because I was really attached to it, rotting wood and all. It was a lovely backdrop for rustic food photos… ;) [those are Maple Baked Beans in the photo] Eric’s foot actually fell through a rotted piece of wood yesterday! For dinner, I made a huge batch of this protein-packed salad, with lots of leftovers for lunch this week! Energizing Protein Power Salad Endlessly adaptable, this salad could work with many items in your pantry! Adapted from Have Cake Will Travel. Yield: ~6 cups Ingredients: Dressing: (see note below) Directions: 1. 2. 3. 4.
Simple Sundays | Thai-Style Shrimp Curry I’ve been counting down. One day, 19 hours, and 41 minutes from now, and my children begin the First Day of School. This song has been playing in my head. But as much as I joke, and as much as I will appreciate having more hours for my work, the reality is, once school begins, it will be a whole new busy. Last week, I found myself pressed for time and staring at a bare bones refrigerator. This Thai-Style Shrimp Curry is just the type of dish I crave as we enter autumn. Leave a Comment Salsa de Piña Asada con Habanero: Roasted Pineapple Salsa Recipe at Epicurious Editor's note: Chef Roberto Santibañez, the chef/owner of Fonda in Brooklyn, New York shared this recipe as part of a festive taco party menu he created for Epicurious. He recommends serving this salsa with his Pineapple's bright sweet-tart flavor becomes sweeter and more complex as the sugars caramelize on the grill or under the broiler. Like most fruit salsas, a high heat level—thank you, habaneros—keeps all that beautiful sweetness in check.
My Favorite Lunch… EVER. - Food Practice I could eat a Caprese Salad everyday of my life. Truly. In the Summer months, I come close to it actually! ::Caprese Salad:: 1 ripe fat juicy organic Roma Tomato from your local farmers market Fresh Mozzarella ball sliced 7 leaves of organic fresh Basil Salt and pepper to taste Balsamic Reduction (you can use regular balsamic, but the reduction adds a glorious tart sweetness that can’t be beat!) Extra Virgin Olive Oil 1. 2. 3. 4. 5. 6. You can also have this on bread or make a sandwich out of it. Serves 1-2
Primal Chili Let’s talk chili. I know what you’re thinking. “It’s still summer!” “I’m too hot to eat chili!” blah blah blah… I don’t feel sorry for you, because you probably live in some subtropical climate that’s alive with sweltering heat all summer long. I enjoyed it while I could. So let’s make chili y’all (That’s my best Paula Deen impression right there)! What’s great about this chili (and any good chili) is it’s versatile and you can do whatever the hell you want with it. The other thing this chili is good for is this. Lifting big weights requires a lot of food. I’m differentiating this “Primal” chili from a “paleo” chili in that it’s got a lot of fat in it. One year ago: Peach and Blackberry Upside Down Cobbler Two years ago: Banana Bread Ice Cream Three years ago: Grilled Eggplant Neopolitan with Couscous Ingredients Instructions In a large pot, melt the fat over medium high heat. Notes All Rights Reserved.