A WINTER RECIPE WITH CARTER WERE Carter Were is a mother, chef, baker and author. Together with her twin sister, Harry, she has written two cookbooks, full of comforting, simple and inspiring recipes that Carter likes to make for herself and her family. She invited us to her home in Byron Bay’s hinterland to teach us a family favourite – Pork & Fennel Pasta. “My cooking style is very simple. I first became interested in cooking when I was 19 and travelled to Greece to be a nanny. I realised that simple food can taste good. Growing up my mum didn’t like cooking and dad doesn’t cook much so it wasn’t something I was very interested in until I left home, I’ve always had a big appetite though.” PORK & FENNEL PASTA Pork sausages, 3 Olive oil, 2 tbsp Leek, 1 Garlic, 2 cloves Fennel seeds, 1 tbsp Parsley, 1 small bunch Sage, 4 leaves Rosemary, 2 sprigs Thyme, small bunch White wine, 1 cup Chicken stock, 1 cup Cream, 1 cup Pasta, 500g dried fettuccine Salt and pepper to taste Parmesan to serve Squeeze the sausages from their skin and cook in a saute pan with olive oil for about five minutes on medium heat. Add the fennel seeds and heat until fragrant. Chop the leek and the garlic and add to the pan with a big pinch of salt, reduce the heat and cook until the leek has softened then add the white wine and cook for a few more minutes. Strip the rosemary and thyme from the sprigs and chop finely along with the sage and parsley. (I use the parsley stalks too but you might want to save a few of the leaves for the end). Add the herbs to the pan and the chicken stock and cream. Simmer for about 20 minutes or until the liquid has reduced by half. Season to taste. Cook the pasta in a pot of salty water and then drain, but save a few tablespoons of water at the bottom! Add the pasta to the pan and toss the pasta through the sauce with some tongs. Serve with parmesan cheese and chopped parsley. (If you are vegetarian replace the sausage with six zucchini and use vegetable stock) “Things I never cook without are a sharp knife, olive oil and salt.” “I chose this recipe because it’s a family favourite at the moment. I live with my partner, Jack, and our three kids, Patience, Dorothy and Digby. It’s hard to find a meal that everyone likes, especially our 3 year old daughter, Dorothy, but we often eat this for dinner or lunch on the weekend.” “We live in a small shed on my in-laws' property in the hills outside Byron Bay. It’s basic but perfect for us at the moment. I love cooking at the kitchen window and looking out onto the hills.” CARTER'S COOKBOOK 2 SHOP NOW A WINTER RECIPE WITH CARTER WERE Carter Were is a mother, chef, baker and author. Together with her twin sister, Harry, she has written two cookbooks, full of comforting, simple and inspiring recipes that Carter likes to make for herself and her family. She invited us to her home in Byron Bay’s hinterland to teach us a family favourite – Pork & Fennel Pasta. “My cooking style is very simple. I first became interested in cooking when I was 19 and travelled to Greece to be a nanny. I realised that simple food can taste good. Growing up my mum didn’t like cooking and dad doesn’t cook much so it wasn’t something I was very interested in until I left home, I’ve always had a big appetite though.” PORK & FENNEL PASTA Pork sausages, 3 Olive oil, 2 tbsp Leek, 1 Garlic, 2 cloves Fennel seeds, 1 tbsp Parsley, 1 small bunch Sage, 4 leaves Rosemary, 2 sprigs Thyme, small bunch White wine, 1 cup Chicken stock, 1 cup Cream, 1 cup Pasta, 500g dried fettuccine Salt and pepper to taste Parmesan to serve Squeeze the sausages from their skin and cook in a saute pan with olive oil for about five minutes on medium heat. Add the fennel seeds and heat until fragrant. Chop the leek and the garlic and add to the pan with a big pinch of salt, reduce the heat and cook until the leek has softened then add the white wine and cook for a few more minutes. Strip the rosemary and thyme from the sprigs and chop finely along with the sage and parsley. (I use the parsley stalks too but you might want to save a few of the leaves for the end). Add the herbs to the pan and the chicken stock and cream. Simmer for about 20 minutes or until the liquid has reduced by half. Season to taste. Cook the pasta in a pot of salty water and then drain, but save a few tablespoons of water at the bottom! Add the pasta to the pan and toss the pasta through the sauce with some tongs. Serve with parmesan cheese and chopped parsley. (If you are vegetarian replace the sausage with six zucchini and use vegetable stock) “Things I never cook without are a sharp knife, olive oil and salt.” “I chose this recipe because it’s a family favourite at the moment. I live with my partner, Jack, and our three kids, Patience, Dorothy and Digby. It’s hard to find a meal that everyone likes, especially our 3 year old daughter, Dorothy, but we often eat this for dinner or lunch on the weekend.” “We live in a small shed on my in-laws' property in the hills outside Byron Bay. It’s basic but perfect for us at the moment. I love cooking at the kitchen window and looking out onto the hills.” CARTER'S COOKBOOK 2 SHOP NOW
Once you try these homemade easy small batch hamburger buns you'll never want store bought again! And yes, they are really really easy!!!
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Meaty, saucy and full of juicy tomatoes and hearty macaroni, this savory dish comes together simply and all in one pot!
Samantha Carter is an astrophysicist, engineer, and pilot as well as a Colonel in the United States Air Force who played a key role in establishing the Stargate Program before being assigned to Stargate Command's flagship team, SG-1 where she was the second-in-command for eight years before becoming the commanding officer of SG-1 for a year. Considered Earth's leading expert on the Stargate and a host of other alien technology, her former commanding officer, Colonel Jack O'Neill once emphaticall
This recipe is remembered as a "Carter Family Favorite."
This makes one loaf of soft, delicious homemade bread.
Benedictine is a creamy spread studded with chopped cucumbers. It was named in honor of Jennie Carter Benedict, a chef and restaurateur from Louisville, Kentucky, who created the condiment at the turn of the 20th century. Originally used for cucumber sandwiches, Benedictine is now commonly enjoyed as a cold dip for chips or spread on crackers. —Taste of Home Test Kitchen
Your ultimate source for carnivore diet recipes. Easy-to-follow guides, satisfying meals, and expert advice.
Bridget Regan - Agent Carter Season 2 Promo Photo, Bridget Regan Style, Outfits, Clothes and Latest Photos.
A WINTER RECIPE WITH CARTER WERE Carter Were is a mother, chef, baker and author. Together with her twin sister, Harry, she has written two cookbooks, full of comforting, simple and inspiring recipes that Carter likes to make for herself and her family. She invited us to her home in Byron Bay’s hinterland to teach us a family favourite – Pork & Fennel Pasta. “My cooking style is very simple. I first became interested in cooking when I was 19 and travelled to Greece to be a nanny. I realised that simple food can taste good. Growing up my mum didn’t like cooking and dad doesn’t cook much so it wasn’t something I was very interested in until I left home, I’ve always had a big appetite though.” PORK & FENNEL PASTA Pork sausages, 3 Olive oil, 2 tbsp Leek, 1 Garlic, 2 cloves Fennel seeds, 1 tbsp Parsley, 1 small bunch Sage, 4 leaves Rosemary, 2 sprigs Thyme, small bunch White wine, 1 cup Chicken stock, 1 cup Cream, 1 cup Pasta, 500g dried fettuccine Salt and pepper to taste Parmesan to serve Squeeze the sausages from their skin and cook in a saute pan with olive oil for about five minutes on medium heat. Add the fennel seeds and heat until fragrant. Chop the leek and the garlic and add to the pan with a big pinch of salt, reduce the heat and cook until the leek has softened then add the white wine and cook for a few more minutes. Strip the rosemary and thyme from the sprigs and chop finely along with the sage and parsley. (I use the parsley stalks too but you might want to save a few of the leaves for the end). Add the herbs to the pan and the chicken stock and cream. Simmer for about 20 minutes or until the liquid has reduced by half. Season to taste. Cook the pasta in a pot of salty water and then drain, but save a few tablespoons of water at the bottom! Add the pasta to the pan and toss the pasta through the sauce with some tongs. Serve with parmesan cheese and chopped parsley. (If you are vegetarian replace the sausage with six zucchini and use vegetable stock) “Things I never cook without are a sharp knife, olive oil and salt.” “I chose this recipe because it’s a family favourite at the moment. I live with my partner, Jack, and our three kids, Patience, Dorothy and Digby. It’s hard to find a meal that everyone likes, especially our 3 year old daughter, Dorothy, but we often eat this for dinner or lunch on the weekend.” “We live in a small shed on my in-laws' property in the hills outside Byron Bay. It’s basic but perfect for us at the moment. I love cooking at the kitchen window and looking out onto the hills.” CARTER'S COOKBOOK 2 SHOP NOW A WINTER RECIPE WITH CARTER WERE Carter Were is a mother, chef, baker and author. Together with her twin sister, Harry, she has written two cookbooks, full of comforting, simple and inspiring recipes that Carter likes to make for herself and her family. She invited us to her home in Byron Bay’s hinterland to teach us a family favourite – Pork & Fennel Pasta. “My cooking style is very simple. I first became interested in cooking when I was 19 and travelled to Greece to be a nanny. I realised that simple food can taste good. Growing up my mum didn’t like cooking and dad doesn’t cook much so it wasn’t something I was very interested in until I left home, I’ve always had a big appetite though.” PORK & FENNEL PASTA Pork sausages, 3 Olive oil, 2 tbsp Leek, 1 Garlic, 2 cloves Fennel seeds, 1 tbsp Parsley, 1 small bunch Sage, 4 leaves Rosemary, 2 sprigs Thyme, small bunch White wine, 1 cup Chicken stock, 1 cup Cream, 1 cup Pasta, 500g dried fettuccine Salt and pepper to taste Parmesan to serve Squeeze the sausages from their skin and cook in a saute pan with olive oil for about five minutes on medium heat. Add the fennel seeds and heat until fragrant. Chop the leek and the garlic and add to the pan with a big pinch of salt, reduce the heat and cook until the leek has softened then add the white wine and cook for a few more minutes. Strip the rosemary and thyme from the sprigs and chop finely along with the sage and parsley. (I use the parsley stalks too but you might want to save a few of the leaves for the end). Add the herbs to the pan and the chicken stock and cream. Simmer for about 20 minutes or until the liquid has reduced by half. Season to taste. Cook the pasta in a pot of salty water and then drain, but save a few tablespoons of water at the bottom! Add the pasta to the pan and toss the pasta through the sauce with some tongs. Serve with parmesan cheese and chopped parsley. (If you are vegetarian replace the sausage with six zucchini and use vegetable stock) “Things I never cook without are a sharp knife, olive oil and salt.” “I chose this recipe because it’s a family favourite at the moment. I live with my partner, Jack, and our three kids, Patience, Dorothy and Digby. It’s hard to find a meal that everyone likes, especially our 3 year old daughter, Dorothy, but we often eat this for dinner or lunch on the weekend.” “We live in a small shed on my in-laws' property in the hills outside Byron Bay. It’s basic but perfect for us at the moment. I love cooking at the kitchen window and looking out onto the hills.” CARTER'S COOKBOOK 2 SHOP NOW
Chimichurri Marinated Chicken
Rice porridge (risengrød or risgrynsgröt) is traditionally served on Christmas Eve in Denmark and Sweden. Finding the almond is the finishing touch.
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