Not exact matches
Place the squares on a baking dish drizzled with olive oil, dried herbs, a
teaspoon of paprika and a sprinkling
of salt and
then bake in a 190C oven for about 15 - 20 minutes, until deliciously soft.
PEEL and dice eggplant,
then soak 20 minutes in hot,
salted water (2
teaspoons salt per large bowl
of hot water).
To make the tartar sauce, finely mince 1 clove
of garlic and add it to a mortar,
then add 1 tablespoon
of capers and using a pestle mash down on the garlic and capers until you form a paste, next add 1/2 cup
of Greek yogurt, 1/2 tablespoon
of dijon mustard, 1/2
teaspoon of white wine vinegar, season with sea
salt and freshly cracked black pepper, and mix everything until it's well mixed,
then cover the mortar with seran wrap and add it to the fridge
Brush both sides
of the pita bread with 1
teaspoon of olive oil and sprinkle with a pinch
of salt,
then lightly toast on the skillet, about 45 seconds per side.
Add 1/2 cup
of spelt flour and 1/2 cup
of all - purpose flour to a bowl, also add 1/2
teaspoon of sea
salt and the minced spinach mixture, add 2 tablespoons
of extra virgin Spanish olive, 3 tablespoons
of luke warm water and mix everything together until you form a dough, knead it inside
of the bowl for about 30 seconds and
then form it into a ball
Heat a little oil in a large pot,
then add the turkey neck and a
teaspoon of salt.
Add the bean / nut mixture and saute for 2 to 3 minutes until it begins to dry,
then add 2 cups (480 ml)
of broth, tomatoes, cumin, oregano, 1
teaspoon of salt, chili powder and pepper.
Mince the garlic with a knife and
then sprinkle about an 1/8 to 1/4
teaspoons of salt on it and mash it into a paste with a fork.
Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and juice 1/2
teaspoon ground cinnamon 1/4
teaspoon ground cloves 1/4
teaspoon ground ginger 1/4
teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted butter 200g pure icing sugar, sifted 1 tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch
of salt Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine,
then spoon into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.
For my version
of the turkey pizza meatloaves I combine 2 pounds
of 93 % lean ground turkey, 1 cup
of whole wheat breadcrumbs, 4 garlic cloves (or 1/2
teaspoon of garlic powered), 1/2 cup pizza sauce, 1/2 cup grated Parmesan cheese, 2 eggs, 1
teaspoon onion powder, 1
teaspoon Italian seasoning, 1/4
teaspoon of crushed red pepper flakes, and
salt and pepper to taste.I
then top with ~ 2 tablespoons
of reduced fat mozzarella cheese, ~ 2 tablespoons
of pizza sauce, and 3 turkey pepperonis (full recipe will come later).
Christmas cookies from Australian Gourmet Traveller 1/2 cup (1 stick / 113g) unsalted butter, softened 1 cup (175g) brown sugar, packed 1/4
teaspoon salt 1 1/4 cups (175g) all purpose flour, sifted 1/2
teaspoon ground cinnamon 1/4
teaspoon ground ginger pinch
of ground cloves 1 egg, lightly whisked 90g roasted hazelnuts, coarsely chopped 1 cup (180g) dark chocolate chips 80g candied orange peel, coarsely chopped — recipe here Beat butter in an electric mixer fitted with a paddle until creamy, add sugar and
salt,
then add flour and spices and mix until combined.
Season the tenderloin with a mix
of 1/2
teaspoon each
salt, pepper, garlic powder, dried thyme, and dried rosemary,
then sear each side for 1 - 2 minutes in a large, oven - proof skillet over medium - high heat that has a thin - layer
of vegetable oil in the bottom.
Sprinkle with some
of the remaining 1/4
teaspoon salt and pepper,
then top with about 3/4 cup
of the vegetable mixture.
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2
teaspoons garam masala 1 1/2
teaspoons curry powder 1 jalapeño pepper, seeded if desired,
then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1
teaspoon kosher
salt, more to taste 1/2
teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest
of 1 lime Juice
of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
Separate the cloves first but don't peel,
then roast until soft and the cloves pop right out
of the skin) 1 16 oz can
of chickpeas or garbanzo beans 1/4 cup liquid from can
of chickpeas 3 - 5 tablespoons lemon juice (depending on taste) 1/2
teaspoon salt 2 tablespoons
of oil used to roast the garlic And
then whatever you like for seasonings.
Directions: Pull all the celery leaves (green and yellow) from the stalks, wash and dry / Place on baking sheet and bake in 350 oven for 5 - 7 minutes / Let leaves dry on pan,
then crumble into small pieces, discarding any that aren't completely dry / Mix with an equal amount
of sea
salt — mine was about 2
teaspoons of each, leaves and
salt.
Sprinkle with cinnamon, half
of the
salt (1/2
teaspoon) and pepper
then toss again.
Let the soup come back up to a simmer, remove from heat,
then stir in the mint, cilantro, and another
teaspoon of salt.
10 dried red New Mexican chiles, stems removed, seeds removed and saved 10 chiltepíns (or more to taste), seeds removed and saved 4 pounds pork tenderloin, sliced into strips 1/4 to 1/2 inch thin * 3 large cloves garlic 1
teaspoon Mexican oregan 1
teaspoon salt 1/2 cup cider vinegar 1/2 cup water Corn or flour tortillas 1 small cabbage, chopped Juice
of 4 limes * For easier slicing, freeze the pork slightly,
then slice
After cooking the onions for a total
of 20 minutes, add 1/2
teaspoon of dried thyme, 1/2
teaspoon of dried parsley, season with sea
salt and freshly cracked black pepper, and add 1/2 cup
of white wine, turn the heat to a medium - high and mix everything together and cook for about 2 minutes,
then add the 3 1/2 cups
of vegetable stock into the stock pot and mix it all together, once the stock begins to boil lower the heat to a LOW and let it simmer for exactly 15 minutes
Beat the egg yolk with 1
teaspoon water and brush the top
of the loaf with this mixture; sprinkle with poppy seeds and, if you like, a little coarse
salt,
then put in the oven.
Linguine with creamy tomato, thyme, caper and bacon sauce slightly adapted from the always great Olive magazine 4 slices
of bacon, cut into 1/2 cm pieces 2 large garlic cloves, crushed 6 sprigs
of fresh thyme 1 x 400g can
of chopped tomatoes 2
teaspoons granulated sugar
salt and freshly ground black pepper 2 tablespoons capers — soak them in cold water for 15 minutes before using,
then drain 3 tablespoons heavy cream 200g linguine In a medium saucepan, over high heat, cook the bacon, stirring occasionally, until crisp.
Add the pear, cook another minute,
then add the remaining 1/4
teaspoon of salt and the leaves from the rest
of the thyme sprigs.
1 cup
of oat flour (just blend some oats in a blender and
then measure 1 cup) 1 cup
of ground almond 3 tablespoons
of raw cacao powder or cocoa powder 1/2
teaspoon of baking powder a pinch
of sea
salt 1/4 cup
of melted coconut oil 5 tablespoons
of maple syrup or honey 1 tablespoon
of flaxseeds + 2 tablespoons
of water 1/2
teaspoon of vanilla extract or powder 80gr
of good quality dark chocolate - I have used Goodio Pure Nacional About 10 - 12 vegan pretzel (i bought mine in sainsbury's and they were accidentally vegan)
Begin my making the yogurt aioli first, finely mince 2 cloves
of garlic and add them to a mortar, using a pestle, pound the garlic until you form a paste,
then add 1 cup
of Greek yogurt, 1
teaspoon of freshly squeezed lemon juice, season with sea
salt and freshly cracked black pepper and mix everything together,
then slowly pour in 1 tablespoon
of extra virgin Spanish olive oil into the mortar while you continue to stir, cover the mortar with seran wrap and add it to the fridge
Season with 2 to 3
teaspoons salt - free all - purpose seasoning blend or any other kind
of seasoning you enjoy,
then stir in about 1/4 cup chopped fresh parsley and, if you like, a couple
of thinly sliced scallions.
Over medium heat, melt 1 tablespoon
of the butter and
then add the lemon juice, wine, the reserved lemon halves, 1/2
teaspoon salt, and 1/4
teaspoon pepper.
Allow the barley to cool slightly
then mix it with the sprouted lentils and 1/2
teaspoon of salt.
1/2 cup raw cashews, soaked in water for at least 1 hour,
then rinsed and drained 1/4 apple, coarsely chopped 1
teaspoon ume plum vinegar (may sub with lemon juice or apple cider vinegar with a bit
of salt perhaps) water to thin to desired consistency (I used around 1/2 cup but start with less since it will be more saucy initially.
Then add the sliced onions with half a
teaspoon of salt.
Grill the fish: Brush both sides
of the swordfish with 1 tablespoon
of the canola oil,
then season with the 2
teaspoons of kosher
salt and the 1
teaspoon of pepper.
4 large carrots 1/2 finely diced onions 1/2 cup white wine 1/4 cup finely chopped kale (about one leaf) 2
teaspoons olive oil, optional 1
teaspoon minced garlic 1
teaspoon salt, optional Trim the ends off
of the carrots
then scrub the carrots (peel if not organic).
Ingredients 2 tablespoons olive oil 1 onion 4 cloves garlic, diced 2 jalepenos, cut into slivers (I removed the seeds from one but left the others in) 1 small carrot, diced 4 oz white mushrooms, cut in half and
then sliced 4
teaspoons chili powder 1
teaspoon cumin 1
teaspoon oregano 1
teaspoon salt 3/4 cup brown lentils 1/2 cup black lentils 1 14 - oz can
of diced tomatoes 1/4 cup quinoa 1/2 cup bulgur wheat avocado, cheddar, and / or sour cream for serving
Finely mince 1 clove
of garlic and add to a mortar, using a pestle, pound down on the garlic until you form a paste,
then add 1 cup
of Greek yogurt and the minced spinach mixture into the mortar, also add 1/2
teaspoon of fresh lemon juice, 1 tablespoon
of extra virgin Spanish olive oil, season with sea
salt and freshly cracked black pepper, mix everything together until well mixed, cover with seran wrap and add to the fridge
Quick Chocolate Low Carb Dessert Muffin Prep time: 5 minutes Cook Time: 1 minute Serves 1 - 2 Ingredients: 1 egg 2 tablespoons ground golden flax seed 2 tablespoon blanched almond flour or sunflower meal 1/2
teaspoon stevia extract (low carb option) or 2 tablespoons coconut sugar 2 tablespoons cocoa 1/3
teaspoon baking soda pinch
of sea
salt 2 tablespoons melted coconut oil (I used Skinny Fat) Directions: Mix all the ingredients together in a bowl
then move to two mugs or ramekins.
Bring lentils, 5 cups water, and 1/2
teaspoon salt to a boil in a heavy medium saucepan,
then simmer, uncovered, until lentils are just tender, 12 to 25 minutes (depending on age
of lentils).
Squeeze some
of the water out
of the beet
then pulse the chickpeas, beet, onion, 4 cloves
of the garlic, cumin, coriander, flour, 1 1/2
teaspoons of the
salt and pepper in a food processor until you have a rough, course meal that's not quite a paste.
And
then finally add 1 / 8th
of a
teaspoon of kosher
salt.
You don't have to peel the eggplant but discard the first and last slices (they will be the heels) Slice eggplant lengthwise (thin but not too thin), place in a bowl with a
teaspoon or two
of salt, let sit for approximately 20 minutes, drain but do not rinse,
then grill until tender (careful not to burn) for approximately 1 - 2 minutes on either side (can be grilled on a barbecue or a pan grill), remove grilled eggplant to a clean plate and continue until all the eggplants are grilled.
(place slices
of eggplant in a medium bowl and sprinkle with 1/2
teaspoon salt, let sit 20 minutes
then drain but do not rinse)
To make the dough add 1 cup
of all - purpose flour into a bowl, also add 1
teaspoon of baking powder, 1/4
teaspoon of white sugar, 1/2
teaspoon of sea
salt, 1/2
teaspoon of garlic powder and 1/2
teaspoon of dried oregano, mix all the dried ingredients until well mixed,
then add 1 tablespoon
of extra virgin Spanish olive oil and a generous 1/3 cup
of water, mix everything together until you form a dough,
then knead the dough inside
of the bowl for 2 - 3 minutes and shape into a ball
To make the yogurt aioli, finely mince 2 cloves
of garlic and add them to a mortar, using a pestle pound the garlic until you form a paste,
then add 1 cup
of greek yogurt, 1/2
teaspoon of fresh lemon juice, 1/2
teaspoon of dried parsley, season with sea
salt and freshly cracked black pepper, mix it until it's well mixed,
then slowly drizzle in about 1 tablespoon
of extra virgin Spanish olive oil while you continue to mix, cover the mortar with seran wrap and add it to the fridge
I used 4 ounces
of excellent quality semisweet chips,
then added a pinch
of salt and
teaspoon of instant coffee with the coco powder.
INGREDIENTS 1 kg Pork Shoulder — bone out is better 1 Bottle «Culley's Chipotle Hot Sauce» Water,
Salt & Pepper 12 Pack Culley's Tortilla's Method Wash the pork shoulder and place it in the slow cooker on high.Add 3/4 bottle of «Culley's Chipotle Hot Sauce» and equal parts water, then season with 1/2 Teaspoon salt and a few grinds of pepper.When the slow cooker hits a rolling boil (which is normally 1 hour or so) place the slow cooker on the low setting.Let the por
Salt & Pepper 12 Pack Culley's Tortilla's Method Wash the pork shoulder and place it in the slow cooker on high.Add 3/4 bottle
of «Culley's Chipotle Hot Sauce» and equal parts water,
then season with 1/2
Teaspoon salt and a few grinds of pepper.When the slow cooker hits a rolling boil (which is normally 1 hour or so) place the slow cooker on the low setting.Let the por
salt and a few grinds
of pepper.When the slow cooker hits a rolling boil (which is normally 1 hour or so) place the slow cooker on the low setting.Let the pork...
To make the batter add 1/2 cup
of all - purpose flour into a bowl, make a well in the middle and crack 1 organic egg into the well, lightly beat the egg without mixing it with the flour,
then add 2 tablespoons
of water and mix everything together, finely mince 1 clove
of garlic and finely dice 1/2
of an onion and add them to the batter,
then add a 1/4
teaspoon of smoked paprika, 1/2
teaspoon of sea
salt, some freshly cracked black pepper and the minced spinach, mix everything together until well mixed
2 sticks
of unsalted butter, room temperature (or you can microwave
then for 25 seconds to soften up) 2 eggs plus 1 egg yolk 1 cup brown sugar, firmly packed 3/4 cup granulated sugar 3/4
teaspoon salt 3/4
teaspoon baking soda 1 cup milk chocolate chips 1 cup dark chocolate chips (or you can just use two cups
of milk chocolate chips) 1 1/2 cup chopped Kit Kat bars 3 cups
of all purpose flour
Simmer uncovered for 25 minutes,
then add the lentils, another
teaspoon of salt and a
teaspoon of pepper and continue simmering until the chickpeas and lentils are cooked, about 20 minutes more.
In a small bowl, mix 1 cup
of fresh ricotta with 1/2 cup
of shredded Parmesan, 1/2
teaspoon of red pepper flakes and 2 minced garlic cloves,
then season with
salt and pepper to taste.
Begin by making the marinara sauce first, finely mince 2 cloves
of garlic,
then heat a small sauce pan with a medium heat and add 2 tablespoons
of extra virgin Spanish olive oil, once the oil get's hot, add the minced garlics, mix with the oil and cook for about 30 seconds,
then add 1 cup
of tomato puree, 1/2
teaspoon on dried parsley, 1/2
teaspoon of dried oregano, 1/4
teaspoon of white sugar, season with sea
salt and freshly cracked black pepper, mix everything together and lower the fire to a LOW heat
Drizzle the chicken breasts with 2 tablespoons
of the olive oil,
then sprinkle with 1/2
teaspoon of salt and 1/8
teaspoon pepper.