Recipe video above. I think that roasting is the best way to cook broccolini. It brings out the flavour and you get crunchy golden tips - the best part! It makes a wonderful side dish eaten plain, but if you drizzle it with a simple Tahini Sauce and sprinkle with nuts, it becomes company-worthy as an impressive side dish OR a main served with crusty bread or stuffed into flatbreads.Especially brilliant served with all things Middle Eastern.
Using a well marbled pot roast ensures the ultimate warming beef stew! The marbling slowly cooks creating tender chunks of beef that will melt in your mouth. Love this...
Recipe video above. Considered by many to be the mother of all stews, Beef Bourguignon is a French dish made with beef, bacon lardons, carrots, onions and mushrooms slow-cooked in a rich red wine sauce. For the most magnificent stew of your life, start this 2 days before you plan to serve it, do not shortcut pan roasting ingredients individually, and use homemade beef stock if you can!
Black Bean Burrito
Recipe VIDEO above. Cooking sausages in the oven with vegetables and gravy is a terrific quick dinner idea that takes mere minutes to assemble! The sausages get nicely browned, the vegetables tender, and a flavour packed gravy. Kind of like making a stew!
A quick and easy grilled chicken marinated in a Greek style marinade with olive oil, lemon, garlic and oregano!
A tasty nibble, so easy to prepare. It’s a quick favorite that takes a lot of compliments whenever we have people over lunch or dinner. Puff pastry dough is one of the staples kept in my free…
Nothing says Aussie like lamingtons!
These super skinny and crispy pieces of straw colored goodness are completely addicting. The ingredient list includes parmesan, black pepper, white pepper, garlic, chives, rosemary, thyme, sage, and oregano. My biggest issue with them is that I can't leave them alone. They are crazy good. Don't you think these would look fabulous at your cocktail party? I promise you, they will be gone in about 15 minutes. The first time I made these, I did not thoroughly read the recipe, and half way through, realized that it called for a pasta maker, which I did not have. I made do with a rolling pin and a pizza cutter. They were good, but the crisping stage took quite a while longer, and the thicker ones were a little too hard. The next day I ordered a Pasta Maker ... Why not? Am I the only person who buys a pasta maker just to make breadsticks? Someday I'll attempt pasta... In the meantime, I'd like to pause and admire my breadstick making toy (the mess is corn meal, more about that later). Check out these super skinny pieces of dough created by running the dough through the machine. It's your call as to what herbs you add to this dough. We have a little "farm" of herbs in pots so I went out and grabbed a handful of rosemary, thyme, oregano, sage, and chives and chopped them up together and added them to the dough. This recipe is adapted from Rose Levy Beranbaum's The Bread Bible published in 2003. This was the first recipe I made from this book. The book has an extensive instructional section on all things bread, including developing your own recipes, and, of course, equipment. The dough is made 6 to 12 hours in advance of making the grissini, so plan for that extra time. I made my dough the night before, and cut and baked the breadsticks the next morning. Spicy Parmesan and Herb Grissini Ingredients 351 g (2 1/4 C) bread flour 1/2 tsp instant yeast 1 1/8 tsp salt 1 tsp freshly ground black pepper 1/2 tsp freshly ground white pepper (or substitute more black pepper) 1/2 tsp garlic powder 20 g (1/2 C loosely packed) freshly grated (not the canned stuff) parmesan cheese 7 g (2 T) minced fresh herbs such as rosemary, chives, thyme, sage, oregano, marjoram, and/or dill 1/2 tsp Tabasco (I also added a squirt of Sriracha along with the Tabasco) 1 C water Cornmeal Olive oil Fine sea salt Instructions In the bowl of a stand mixer, whisk the flour, yeast, salt, peppers, garlic powder, parmesan, herbs, and Tabasco. Add the water and stir with a large spoon or a dough whisk. Move the bowl to the mixer and knead with the dough hook (can also be kneaded by hand) until the dough comes together and clears the sides of the bowl. Remove the dough from the bowl and hand knead a couple of times, adding more flour if it is too sticky. Place the dough in an oiled bowl or dough rising bucket, spray with spray oil, cover with plastic wrap, and place in the refrigerator for 6 to 12 hours. After an hour or two, if the dough has risen, push it back down. Mine did not rise at all. After 6 to 12 hours, preheat the oven to 375 degrees F, place a rack in the middle of the oven, line two baking sheets (I use two so I can prepare the next baking sheet while the first is in the oven) with parchment, and sprinkle them with corn meal. Remove the dough from the refrigerator, and divide it into four equal pieces. Place three of the pieces back in the refrigerator (covered) and flatten the piece you kept out on a counter sprinkled with corn meal. Pass the dough through the pasta machine on the widest setting. Place the dough back on the cornmeal sprinkled counter and flip in over a couple of times. Let it sit for a couple of minutes to dry a tiny bit. Run the dough through the fettuccine cutter of the pasta machine and toss the noodles in cornmeal (thus the mess in the photo above). Separate the strands and place them lengthwise on the baking sheet. Do not stretch the strands. If they are too long, trim them to fit the pan. Brush the strands with olive oil, sprinkle with more cornmeal, and sprinkle lightly with the sea salt. Bake for 12 to 16 minutes until golden and the ends slightly lift up. Do not allow to get too dark. Cool on a wire rack. While the first sheet is baking, begin preparing the second batch. Repeat with the next three dough pieces. There is no need to replace the parchment. Once all of the dough is baked, turn off the oven, and place the wire racks in the baking sheets. Place the sheets back in the oven and allow the breadsticks to crisp for about an hour. I turned my oven to 100 degrees F with the convection mode on for the last 15 minutes. Enjoy! Store in an airtight container. Sharing with Yeastspotting
Recipe video above. A 3-hour lamb shoulder is great. A 12-hour lamb shoulder is better! The meat is even more succulent because a lower cooking temperature means less moisture loss, and better flavour infusion from the rub. The sauce is a Lamb Jus made using the braising juices so it has phenomenal flavour. Don't be intimidated, it's simple and no more difficult to make than gravy!This is an excellent make-ahead recipe for gatherings. Why? Because you can make up to 4 shoulders in one standard oven. And the room for error is also almost nil; it's almost entirely hands-off cooking that magically takes care of itself overnight. Most importantly, the meat is so juicy it reheats 100% perfectly. I cook it overnight and reheat to serve that evening.About scaling up: 2 shoulders can be cooked in one large pan with no change to cook time. 4 shoulders (2 lambs in 2 pans, on 2 shelves) takes about 14 to 15 hours.
Recipe video above. One of the greatest comfort foods of all time! A ground beef (mince) filling in a tasty gravy, topped with mashed potato. Make it a Shepherd's Pie simply by swapping the beef for lamb.
My very best Make-ahead Christmas recipes to make Christmas cooking less stressful for you!
Recipe video above. Slow cooked chicken with ultra tender flesh and outrageous crispy skin smothered in a gravy-like sauce that's lip smackingly delicious. Carrots, celery, onion and potato make this a filling meal so you won't need a side - except perhaps some crusty bread to dunk in the sauce! Make this in a large oven proof pot, or see notes if you don't have one.
Recipe video above. There is no cake more Australian than the Lamington! The sponge in this recipe is buttery and moist, generously coated in chocolate and coconut. Sandwiching with jam and cream is optional - takes it over the top, but it's great without. KEY TIP: Freeze the sponge before coating - read Note 2.
Recipe video above. An Indian lamb curry to die for! A heady combination of intense spices in a creamy tomato curry sauce, the lamb is fall apart tender and packs a serious flavour punch. While this recipe calls for a lengthy list of spices, you won't need to take a trip to an Indian store to get them - they're even sold at my local grocery store!
One Minute Slice 6 tablespoons peanut butter* 3 tablespoons coconut oil, melted 3 tablespoons honey** 2 tablespoons cacao or cocoa 1/2 teaspoon concentrated natural vanilla extract pinch of salt 1/2 cup…
Are you familiar with grissini? A far cry from their soft, chewy pizza parlor cousins, grissini are long, thin, Italian-style breadsticks. They are crisp all the way through and can be flavored with various herbs, seeds, and spices to complement whatever else you may be serving. You can wrap them with paper-thin slices of prosciutto for a classic presentation, but they’re equally delicious served just as they are.
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French onion shepherd's pie with lentils & cauliflower potato mash is a hearty and flavourful holiday main course that will satisfy vegans AND omnivores.
An old-fashioned slice that combines a buttery shortbread base with a creamy choc coconut topping.
Seafood Paella is a joyous, delicious and flavorful seafood recipe that you can make at home. With fresh shellfish, mussels, and other seafood this meal is packed with flavor! Fresh seafood cooks really quickly; be careful not to overcook. I know this is a seafood paella but I really love using chicken stock in this recipe. You can also use seafood stock.
Colon Cleansing Foods to Reduce Symptoms
The best Pot Roast you'll ever try! No extra frills, just well seasoned, fork tender beef Pot Roast with all of the trimmings!
Now, I bet the title of this recipe really grabbed you! Sounds very enticing doesn’t it? STOP! Before you click away, I encourage you to think again because although Curried Cabbage Mince doesn’t sound too appealing, it is actually a really tasty and easy mince recipe. A version of this was given to me by […]
