Delicious recipes

Delicious and Healthy Basil Pesto Pasta Recipe

2014-05-27T05:29:00.001-07:00

Delicious and Healthy Basil Pesto Pasta Recipe

Ingredients:

1 cup walnuts (light toasted) [or toasted pine nuts]
2 cups fresh basil leaves
2 small cloves garlic
100g parmesan cheese
6 tbsp. extra virgin olive oil
salt and pepper to taste

Directions:

Combine, walnuts, basil and garlic in a food processor and process until they are finely chopped.
With the food processor still running, pour in the olive oil gradually. Add in cheese and season with salt and pepper.
Before serving with pasta, a tablespoon fresh cream can be stirred into the pesto for a creamier flavor.

16 Delicious and Healthy Sandwich Ideas

2014-05-27T05:14:00.000-07:00

16 Delicious and Healthy Sandwich Ideas

Wholemeal Granary Bread:

-       Ham Salad with Low Fat Honey & Mustard Dressing
-       Turkey Breast, Cranberry and Salad for a Festive Twist!
-       Tuna, Olives and Cucumber with a Low-Fat Balsamic Dressing
-       Sliced Eggs and Flaked Salmon and Rocket
-       Avocado Spread, Chicken Breast and Spinach
-       Prawn, Sweet Chilli Sauce, Rocket and Chopped Chilli’s for a fiery kick!
-       Chicken Breast, Tomatoes, Red Peppers and Raisons

Wholemeal Bagel:

-       Smoked Salmon with Low-Fat Philadelphia
-       Chicken Breast with Salmon and BBQ Chicken Sauce
-       Ostrich Meat, Melted Mozzarella & Rocket

Wholemeal Pitta:

-       Humus, Cucumber & Spinach Filling – opt for Low-Fat Humus if you can
-       Fajita Chicken, Red Peppers and Onions with Salsa & Low-Fat Sour Cream
-       Kidney Beans, Sundried Tomatoes and Onion with Feta

Want to Cut out the bread?

-       Cous Cous & Lentil with Harissa Chicken & Rocket
-       Brown Rice, Flaked Salmon and Lemon Juice
-       Spinach, Avocado, Raison and Chicken Breast Salad with a Drizzle of Balsamic

Delicious Blueberry Cinnamon Hand Pies

2014-05-27T05:04:00.001-07:00

Blueberry Cinnamon Hand Pies

Yield: 6 SERVINGS Prep time: 35 MINUTES Cook time: 40 MINUTES
Total time: 1 HOUR AND 15 MINUTES (PLUS TWO HOURS OF RESTING TIME)

Ingredients:

Pie Dough:

1 1/2 cup all-purpose flour, plus more for dusting
1 teaspoon sugar
1/4 teaspoon kosher salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/4" cubes
1/4 cup ice water

Blueberry Cinnamon Filling:

9 ounces (roughly 2 cups) fresh blueberries
zest of one lemon
1/4 cup sugar
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1 whole egg, plus one teaspoon water
1 tablespoon demerara (or other raw) sugar

Directions:

Prepare Pie Dough:

Combine the flour, sugar, and salt in the bowl of a large food processor. Pulse several times to mix thoroughly.
Add the butter, and pulse several times until the butter is thoroughly incorporated and the texture resembles that of a coarse meal---you want the butter pieces to be in varying sizes, some small and others slightly larger. This will result in the flakiest crust.
While pulsing, slowly add the water and continue to pulse until the dough just begins to clump together loosely.
Remove the dough to a clean counter top, shape together with your hands into a square disc, and cover tightly in plastic wrap. Refrigerate the dough for 1 1/2 - 2 hours, or until firm (dough can be prepared up to three days in advance).

Prepare Hand Pies:

Preheat the oven to 375 degrees Fahrenheit. Line a large baking sheet with parchment paper.
In a bowl, combine the blueberries, lemon zest, lemon juice, cinnamon, and salt. Mix thoroughly. In a separate small bowl, whisk together the egg and water. Set aside with a pastry brush.
Remove the pie dough from the fridge, and allow it to rest at room temperature for 5 to 10 minutes. Once it has rested, place the dough on a lightly floured counter top. Using a rolling pin, roll the dough into a 12" x 15" rectangle (don't worry if the edges are not perfectly straight). Using a pastry cutter or knife, cut the dough into six rectangles.
Brush the edges of the pie dough rectangles with water. Distribute the blueberries evenly into the center of each rectangle, and fold the dough over. Use a fork to seal the edges.
Place the hand pies onto the parchment lined baking sheet. Brush the the tops of the pies evenly with egg wash, and sprinkle with demerara sugar. Using a sharp knife, cut two to three small slits into the top of the pies (to allow steam to escape during baking).
Bake at 375 degrees for 35-40 minutes (rotating halfway), or until the golden brown. Do not worry if some of the filling spills during baking, this is to be expected.
Transfer baking sheet to a wire rack to cool. Serve warm or at room temperature.

Amaranth Risotto with Mushrooms

2014-01-19T08:47:00.000-08:00

Amaranth Risotto with Mushrooms

Ingredients:
1 ounce dried porcini mushrooms (about 1 cup)
2 cups boiling water plus 2 1/2 cups cold water
6 tablespoons unsalted butter
2 tablespoons olive oil
1 large yellow onion, finely chopped (about 1 1/2 cups)
2 cups amaranth
1 1/2 teaspoons salt, or to taste
3 garlic cloves, finely chopped
1 pound sliced mushrooms (white, baby bella, cremini, or a mixture)
1 tablespoon soy sauce
3 tablespoons sherry (any type from dry to cream)
Freshly ground black pepper to taste
1 teaspoon chopped fresh thyme, or to taste

Directions:
Put the dried porcini mushrooms in a heatproof bowl and pour the 2 cups of boiling water over them. Let the porcini mushrooms soak until tender, 10 to 15 minutes, then lift them from the liquid and squeeze any excess liquid into the bowl. Finely chop the porcini mushrooms. Reserve the porcini mushrooms and the liquid separately.

In a heavy 4-quart pot over moderately low heat, warm 1 tablespoon butter and 1 tablespoon oil. Add the onion and cook, covered and stirring occasionally, until tender and lightly golden, 10 to 15 minutes.

Add the amaranth and stir to coat it with the butter and oil. Slowly add the reserved porcini mushroom soaking liquid, leaving any grit at the bottom of the bowl. Add the 2 1/2 cups cold water, cover the pot, and bring the mixture to a boil, whisking occasionally. Using a heatproof rubber spatula, push any seeds clinging to the side of the pot into the liquid, then reduce the heat to low and continue to simmer, covered, until the liquid is absorbed, 20 to 25 minutes. Stir in 1 teaspoon salt, or to taste. Remove the pot from the heat and let the amaranth stand, covered, 5 to 10 minutes.

While the amaranth is simmering, in a 12-inch heavy skillet over moderate heat, melt 1 tablespoon of the remaining butter with the remaining 1 tablespoon oil. Add the garlic and cook, stirring, for 30 seconds. Add the reserved porcini mushrooms, along with the fresh sliced mushrooms, the remaining 1/2 teaspoon salt, and the soy sauce and sauté until the mushrooms are softened and juicy, 8 to 10 minutes. Add the sherry and continue to sauté until the mushrooms are tender, about 2 minutes. Season with salt and freshly ground black pepper.

Remove the pan from the heat then stir in the thyme. Cut the remaining 4 tablespoons butter into small pieces, add it to the pan, and stir until melted. Spoon the amaranth onto plates or into soup bowls and top with the mushroom mixture.

Grilled Turkey Burgers with Cheddar and Smoky Aioli

2014-01-19T08:40:00.002-08:00

Grilled Turkey Burgers with Cheddar and Smoky Aioli

Ingredients:
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 cup mayonnaise
2 tablespoons extra-virgin olive oil plus additional for brushing
2 teaspoons fresh lemon juice
1 1/2 teaspoons smoked paprika
1 garlic clove, pressed
1 pound ground dark-meat turkey
4 1/3 -inch-thick red onion slices
1 large or 2 small red bell peppers, quartered
4 slices white cheddar cheese or Monterey Jack cheese
4 sesame-seed hamburger buns
Arugula
Pickle wedges
Corn chips

Directions:

Toast cumin seeds and coriander seeds in small skillet over medium-high heat until aromatic and slightly darker in color, shaking skillet often, about 1 1/2 minutes. Cool.

Finely grind toasted seeds in spice grinder or in mortar with pestle. Whisk mayonnaise, 2 tablespoons extra-virgin olive oil, fresh lemon juice, smoked paprika, garlic, and ground spices in small bowl. Season aioli to taste with salt and pepper. DO AHEAD: Aioli can be made 1 day ahead. Cover and refrigerate.

Place turkey in medium bowl. Add 2 tablespoons aioli; mix gently. Using damp hands, divide turkey mixture into 4 equal portions, then form each into scant 3/4-inch thick patty, about 3 1/2 inches in diameter. Using thumb, make small indentation in center of each burger. DO AHEAD: Can be made 4 hours ahead. Cover and chill.

Prepare barbecue (medium-high heat). Sprinkle burgers with salt and pepper. Brush onion slices and bell pepper pieces with oil; sprinkle with salt and pepper. Grill onions and bell peppers until soft and charred, about 4 minutes per side.

Grill turkey burgers 5 minutes. Turn over; grill until almost cooked through, about 4 minutes. Top each burger with 1 cheese slice and grill until meat is cooked through and cheese melts, about 1 minute longer. Place 1 turkey burger on each of 4 bun bottoms. Arrange grilled red pepper pieces, then grilled red onion slices over. Top each with dollop of aioli and some arugula. Cover burgers with bun tops and serve with pickle wedges and corn chips.

Puerto Rican chicken and rice (arroz con pollo)

2014-01-19T08:23:00.000-08:00

Puerto Rican chicken and rice (arroz con pollo)

Ingredients:
4 large chicken thighs broken down to 16 pieces (4 left attached to bone)
1 pkg culantro
1 bunch cilantro
4 cloves garlic
1 onion
1 bell pepper (or aji dulce peppers)
stuffed green olives
capers
2 cups medium grain rice
3 cups chicken broth
1 cup white wine
1/2 can (4 ozs) of Goya Spanish style tomato sauce
1/2 can of Goya gandules (pigeon peas)
2 packages of Goya Sazón with culantro + anchiote
salt and pepper
about 1-1/2 inch piece of dried chorizo minced
olive oil

Directions:

Make recaito in blender (see above).
Butcher chicken and season with 1/2 packet of Sazón.
Put a few tablespoons olive oil in heavy pot (like dutch oven) and add a few tablespoons of recaíto.
Add 2 cloves garlic minced, other half of onion and pepper (minced) and saute.
Add chorizo and tomato sauce.
Add chicken pieces and cook for a few minutes till external rawness disappears.
Add wine, olives and capers.
Bring to a boil and cook for a few minutes longer to evaporate alcohol.
Add rice, mix well to coat the grains and cook for a couple minutes.
Add broth and 1-1/2 packets of Sazón with culantro + achiote.
Bring to full boil and continue cooking for about 5-10 minutes until you start to see some of the rice rising to the surface.
At this point, lower heat and cover pot.
Cook for an additional 20 minutes.
Add cooked pigeon peas, remaining culantro (chopped or whole), cover again and let sit.

Strawberry Cheesecake Cupcake

2014-01-19T08:13:00.004-08:00

Strawberry Cheesecake Cupcake

Muffin Batter:
2 cups all purpose flour
1/2 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1 egg
1/4 cup canola oil
1 cup whole milk (original recipe used 3/4 cup)
1 tsp vanilla extract
2 cups strawberries, cut into small pieces

Cream Cheese Filling:
4 ounces cream cheese
1/3 cup granulated sugar
2 tbsp beaten egg
1 tsp vanilla extract
Cinnamon Streusel
1/4 cup all purpose flour
1/4 cup granulated sugar
1 tsp cinnamon
2 tbsp butter, cold

Preheat the oven to 400F. Line a 12 cup muffin pan with cupcake liners. Set aside.

Streusel Topping:
Sift the flour, sugar and cinnamon together in a bowl. Whisk together. Add the cold butter and mix with a fork until the mixture looks like coarse wet sand. Set aside.

Cream Cheese Filling:
Beat the cream cheese, egg, sugar and vanilla in a bowl until smooth.

Muffin Batter:
Sift the flour, baking powder and salt in one bowl. Whisk together. In another bowl, beat the milk, oil, egg and sugar. Stir the dry ingredients into the milk mixture gently. Do not overmix. The muffin batter will be slightly lumpy.

Scoop a tablespoon of the muffin batter into each cupcake liner. Sprinkle a few pieces of strawberries. Add a dollop (about a heaping teaspoon) of the cream cheese filling. Sprinkle a little of the cinnamon streusel on top of the filling, followed by another layer of the muffin batter. Add a few more pieces of strawberries. Lastly, sprinkle the cinnamon streusel on top.

Bake for 25 minutes or until a toothpick inserted in the middle comes out clean. Cool in the pan for 5 minutes. Remove and transfer to a wire rack to cool completely. Serve warm with a cup of tea or coffee.

Spinach & Stilton Pancakes Recipe

2014-01-15T02:37:00.004-08:00

Spinach & Stilton Pancakes Recipe

INGREDIENTS:

FOR THE PANCAKES:
2oz Buckwheat flour
2oz Plain white flour
2 Eggs
2tb Butter; melted
1/4pt Milk
1/4pt Water

FOR THE FILLING:
2lb Fresh spinich
1lg Onion
3oz Stilton cheese
2oz Walnut pieces
Butter
1 Garlic sliver

FOR THE SAUCE:
1oz Butter
1oz Plain white flour
1/2pt Stock
1/4pt Double cream
2tb Freshly grated Parmesan
1ts (heaped) Dijon mustard

DIRECTIONS:

Make a smooth batter with the flours, eggs, milk and water, then stir in the cool melted butter for extra richness and to prevent sticking during cooking. Use a 6-inch pan and make thin pancakes in the usual way, but be sure to stir the batter vigorously in between making each pancake or all the buckwheat flour will sink to the bottom of the mixture. If preparing ahead, cool the pancakes then stack them (interleaved with greaseproof paper) and wrap in a foil parcel.

To make the filling, wash and boil or steam the spinach until just tender. Chop it and squeeze out all the liquid (save the juices for a soup). Chop the onion finely and sweat it in a knob of butter until it's deliciously soft. Stir in the spinach, season with a little salt, lots of pepper and the garlic. Toast the walnuts and crumbled Stilton into the spinach mixture to give it savoury flavour and bite. Stuff the pancakes with the mixture, roll them up neatly and pile them into a lightly buttered gratin dish. Cover with foil and heat through in the oven for 25-30 minutes at 400 F (200 C) gas mark 6.

Make a smooth rich sauce with the butter, flour, stock (preferably good chicken stock) and cream. Let it simmer for about 5 minutes, stirring once or twice, then season with the cheese, mustard and salt and pepper. If the sauce is made ahead, reheat it in a double-boiler for serving, then pour it over the dish of pancakes just before bringing to table.

Original Fluffy Pancakes Recipe

2014-01-15T02:27:00.002-08:00

Original Fluffy Pancakes Recipe

Prep Time: 10 Minutes
Cook Time: 10 Minutes
Ready In: 25 Minutes
Servings: 4

INGREDIENTS:

3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons butter, melted
cooking spray

DIRECTIONS:

Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".

Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.

Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Tiramisu Cupcakes

2014-01-12T10:21:00.003-08:00

Tiramisu Cupcakes

Yield: 18 cupcakes
Prep time: 1 hour
Cook time: 20 minutes
Total time: 1 hour 20 minutes

INGREDIENTS:

For the Cupcakes:
1¼ cups cake flour (not self-rising), sifted
¾ teaspoon baking powder
½ teaspoon coarse salt
¼ cup milk
1 vanilla bean, halved lengthwise, seeds scraped and reserved
4 tablespoons unsalted butter, at room temperature, cut into pieces
3 whole eggs plus 3 egg yolks, at room temperature
1 cup granulated sugar

For the Coffee-Marsala Syrup:
1/3 cup plus 1 tablespoon freshly brewed very strong coffee (or espresso)
1 ounce marsala wine
¼ cup granulated sugar
For the Mascarpone Frosting:
1 cup heavy cream
8 ounces mascarpone cheese, room temperature
½ cup confectioners' sugar, sifted
Unsweetened cocoa powder, for dusting

DIRECTIONS:

1. Preheat oven to 325 degrees F. Line standard muffin tins with paper liners. Sift together cake flour, baking powder, and salt. Heat milk and vanilla-bean pod and seeds in a small saucepan over medium heat just until bubbles appear around the edge. Remove from heat. Whisk in butter until melted, and let stand 15 minutes. Strain milk mixture through a fine sieve into a bowl, and discard vanilla-bean pod.

2. With an electric mixer on medium speed, whisk together whole eggs, yolks, and sugar. Set mixing bowl over a pan of simmering water, and whisk by hand until sugar is dissolved and mixture is warm, about 6 minutes. Remove bowl from heat. With an electric mixer on high speed, whisk until mixture is fluffy, pale yellow, and thick enough to hold a ribbon on the surface for several seconds when whisk is lifted.

3. Gently but thoroughly fold flour mixture into the egg mixture in three batches; stir ½ cup batter into the strained milk mixture to thicken, then fold milk mixture into the remaining batter until just combined.

4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until centers are completely set and edges are light golden brown, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.

5. Make the syrup: Stir together coffee, marsala, and sugar until sugar is dissolved. Let cool.

6. Brush tops of cupcakes evenly with coffee-marsala syrup; repeat until all syrup has been used. Allow cupcakes to absorb liquid 30 minutes.

7. Make frosting: With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy). In another bowl, whisk together mascarpone and confectioners' sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately.

8. To finish, Dollop frosting onto cupcakes; refrigerate up to overnight in airtight containers. Dust generously with cocoa powder just before serving.

11 Easy Lunches to Lose Weight: Turkey Chili Taco Soup

2013-02-13T04:44:00.002-08:00

11 Easy Lunches to Lose Weight: Turkey Chili Taco Soup

Ingredients:

1 1/3 pounds 99 percent lean ground turkey
1 medium onion, chopped
1 bell pepper, chopped
10 ounces RO*TEL Tomatoes and Green Chilies
15 ounces canned or frozen corn, thawed and drained
15 ounces kidney beans, drained
8 ounces tomato sauce
16 ounces fat-free refried beans
1 packet reduced sodium taco seasoning
2 1/2 cups fat-free low-sodium chicken broth

Directions:

In a large pot, brown turkey on medium heat, breaking up with a wooden spoon as it cooks. When cooked through, add onions and pepper and cook for 2-3 minutes.
Add tomatoes, corn, kidney beans, tomato sauce, refried beans, taco seasoning, and chicken broth. Bring to a boil and simmer for 10-15 minutes.
Optional: Serve with a few baked tortilla chips and your favorite toppings such as low-fat sour cream, jalapenos, reduced-fat cheese, chopped scallions, onions, or chopped fresh cilantro. Freeze leftovers for individual portions for future meals. Serves 9 with a serving size of 1 1/4 cups.

11 Easy Lunches to Lose Weight: Quinoa Edamame Salad

2013-02-13T04:32:00.001-08:00

11 Easy Lunches to Lose Weight: Quinoa Edamame Salad

Ingredients:

1/4 cup dry quinoa
1 cup shelled edamame
8-10 grape tomatoes, sliced in half
1/3 cup chopped onion
2-3 tablespoons vegetable broth

For the dressing:

2 lemons, squeezed
2 teaspoons Dijon mustard
1 teaspoon agave nectar
Sprinkle of cumin or black pepper

Directions:

Cook quinoa in a pot with about 1 cup water until it becomes like rice.
In a heated pan, pour the vegetable broth and simmer. Add onions, tomatoes, and edamame. Transfer quinoa to heated pan and stir-fry.
Add dressing on top and serve. Makes one hearty meal or two smaller portions.

11 Easy Lunches to Lose Weight: Kicka Kale Salad

2013-01-28T10:59:00.000-08:00

Ingredients:

2 cups kale, washed and roughly chopped
1/4 cup garbanzo beans, rinsed and drained
1/4 cup avocado, chopped
1 handful alfalfa sprouts or pea shoots
1 carrot, chopped
1 Persian cucumber, chopped
1/2 red pepper, chopped
2 tablespoons sunflower seeds or chopped walnuts
Optional: 1/2 apple, chopped, 4 ounces grilled chicken or sliced turkey
2 tablespoons dressing

Dressing Ingredients:

1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon mustard
1/2 lemon, juiced
Salt and pepper, to taste

Directions:

Combine all ingredients in a large mixing bowl. Toss with dressing and dig in!

11 Easy Lunches to Lose Weight: Cheesy Chicken Wrap

2013-01-27T10:45:00.004-08:00

Ingredients:

1 spinach tortilla
1 Laughing Cow Sun Dried Tomato cheese wedge
Sliced deli meat (for an extra kick try Boar's Head Cajun Chicken)
Tomato slices
Fresh spinach leaves
Any other fresh vegetables

Directions:

Spread the Laughing Cow cheese wedge all over the tortilla.
Layer fresh spinach leaves on tortilla.
On one end, layer the deli meat, along with fresh vegetables.
Roll up starting with the end with meat and vegetables.
Slice in half and serve.

11 Easy Lunches to Lose Weight: Hummus and Roasted Veggie Pizza

2013-01-27T09:16:00.000-08:00

Stop waiting in line for too-expensive salads or sandwiches that pack on double your daily calorie needs. Our Fitterati and favorite fit bloggers share their best DIY lunch recipes so you can save some cash and lose weight at the same time.

Ingredients:

1 soft tortilla shell
Handful of your favorite veggies (try spinach, tomatoes, and zucchini)
Hummus
1 tablespoon olive oil
1 garlic clove, minced
Salt and pepper, to taste
Crumbled goat cheese

Directions:

Roast veggies for about 20 minutes at 350°F with the olive oil, garlic, salt, and pepper.
Top your favorite type of tortilla with hummus (store-bought or homemade), add the roasted veggies and some goat cheese, then bake for 10 minutes at 350°F.
Slice and enjoy!

11 Easy Lunches to Lose Weight: Sweet Tuna Salad

2013-01-26T04:56:00.004-08:00

Ingredients:

1 can tuna in water, drained
3-4 tablespoon sweet relish
2 tablespoon plain Greek yogurt
1 tablespoon honey mustard
Salt and pepper

Optional add-ins:

onions, baby carrots, cucumbers, celery, corn, dried cranberries, or chopped grapes

Directions:

Combine all ingredients in a bowl, mix together and enjoy on top of a bed of lettuce, in a sandwich or pita, or scooped up with your favorite whole-grain crackers.

Smoked beets with grilled steak and a cottage cheese dressing

2012-08-23T08:14:00.000-07:00

Smoked beets with grilled steak and a cottage cheese dressing recipe

Ingredients

• 8 small beetroots, tops trimmed
a small bunch of fresh rosemary, leaves picked
• 1 tablespoon red wine vinegar
• extra virgin olive oil
• sea salt and freshly ground black pepper
• a small bunch of fresh flat-leaf parsley, leaves picked and roughly chopped
• a small bunch of fresh tarragon or basil, leaves picked and roughly chopped
• 4 x 100g fillet steaks

For the cottage cheese dressing

• 4 heaped tablespoons cottage cheese
• 1 lemon, halved extra virgin olive oil
• a few sprigs of fresh thyme, leaves picked

Preparation

This recipe uses small beetroots, which are easier to peel and don’t take as long to cook, and rosemary sprigs to protect the beets from the direct heat of the coals. Alternatively, you can roast the beetroots in the oven at 200°C/400°F/gas 6 for 1½ hours – they’ll still taste lovely, but you won’t get the wonderful smoky flavor.

First light your barbecue or fire. Lay the beetroots on a double layer of foil – about 30cm (60cm unfolded) – and sprinkle the rosemary leaves on top. Roll up the foil, folding in the edges and twisting the ends together. Stab the foil a few times all over with a knife to allow the smoke to get inside and flavor the beetroots. Lift the rack of your barbecue and carefully insert your foil package among the coals, making sure you place some coals on top too. Leave it to cook for 30 to 40 minutes, or until the beetroots are tender, then remove the package and allow it to cool down. Unwrap it and remove the beetroots, discarding the rosemary sprigs.

Once cooled slightly, peel the beetroots and discard the charred skin. Cut the beets into irregular chunks and place in a bowl. Add the vinegar, 3 tablespoons of extra virgin olive oil, plenty of salt and pepper and half the parsley and tarragon. Toss, have a taste and adjust the seasoning if necessary.

Put the cottage cheese into a bowl and add the juice and finely grated zest from half your lemon. Stir in 2 glugs of extra virgin olive oil, the thyme leaves and some salt and pepper and gently fold it all together, so the oil and lemon marble through the cottage cheese. Taste the dressing and squeeze in a bit more lemon juice if you like.
Lightly rub a little dressing on to your 4 steaks. Place them on the barbecue and cook to your liking, turning them every minute, then remove them to a plate and allow to rest.
To serve, divide the dressed beets between two plates. Top each plate with 2 steaks and a spoonful of cottage cheese dressing. Scatter over the remaining herbs and enjoy!

Garam Masala Seared Salmon with Coconut-Curry Butter

2012-08-07T08:09:00.000-07:00

Ingredients

3/4 cup dry white wine
1/2 cup heavy cream
1/3 cup coconut milk
2 tablespoons curry powder
1 cup cold, unsalted butter, cut into pieces
kosher salt to taste
1/4 cup vegetable oil
8 (6 ounce) fillets Alaskan king salmon
2 tablespoons garam masala
kosher salt to taste

Directions

Pour white wine, cream, and coconut milk into a saucepan; season with curry powder. Bring to a light boil over medium-high heat, then reduce heat to medium-low, and simmer until the liquid has reduced to 1/2 cup, about 10 minutes.

When the liquid has reduced, turn heat to low, and whisk in the butter, a few cubes at a time, until all of the butter has incorporated. Do not allow the mixture to boil or else it will separate. When the butter has incorporated, season to taste with salt and set aside to keep warm.

Heat the oil in a saute pan over medium-high heat until it begins to smoke. While the oil is heating, lightly season both sides of the salmon with garam masala and salt.

Sear the salmon in the hot oil for 3 to 4 minutes on one side, then turn over, and continue cooking for 2 to 3 minutes until done. Briefly drain on paper towels to absorb excess oil, then serve immediately with the curry butter sauce.

Crispy cake with peaches

2012-08-03T06:26:00.002-07:00

Ingredients

Ingredients for dough:

100g of milk chocolate or dark (I used milk)
100g butter
120g cornflakes
100g chopped hazelnuts

Ingredients for cream:

8 + 4 sheets of gelatin
peaches 850g
500ml peach yoghurt
3 tablespoons sugar
400 + 200 ml whip cream

Preparation

1. Crush cornflakes, add chopped nuts. Then melt chocolate with butter and embed good on a baking sheet covered with parchment paper, 26cm diameter. Allow to harden in the refrigerator to prepare cream. Soak 8 gelatin sheets in cold water for 10 min, then dissolve gelatin in 2 tablespoons soft fire water.
2. Mix yogurt with 2-3 tablespoons of sugar and 3 tablespoons of this mixture to the gelatin and includes all adds to the large amount of yogurt.
3. Refrigerate. It begins to harden, it includes 400ml of whipped cream.
4. 450g of canned peaches (I used apricot combined with peaches) cut slices and put to drain. The top layer is distributed yoghurt, then sliced peaches over the place the remaining cream and refrigerate for two hours.
5. For garnish, soak 4 sheets of gelatin for 10 minutes in cold water, dissolved in 2 tablespoons water over low heat and add 400g sliced peach. Mix the peaches to be uniformly covered with gelatin. Allow to cool. The composition of the fruit is placed in the middle of the cake and other cake 200ml of whipped cream dress as they please. I have already decorated with chocolate curls.

Yogurt and peach cake

2012-08-03T06:10:00.001-07:00

Ingredients

For the dough:

150 g flour
50 g sugar
100 g margarine

For the filling:

4 sheets of gelatin white
250 gr yogurt
a spoonful of sugar
a package vanilla sugar
juice of one lemon
200 g cream

For decoration:

500 g canned peaches (or whatever fruit you want)
a gelatin decor package

Diameter of pan: 22x22 cm square or round shape with diameter 26 cm

Preparation

Cake with yogurt and peaches is a delicious summer recipe.

Drizzle flour through a sieve. Add sugar over it, margarine cubes and yolk. Knead everything well, then formed the dough ball that wrapped in transparent foil and let rest for 30 min. Preheat oven to 200 C. Lightly dusted with flour and then carefully shape. Spread dough in pan and pierce in several places with a fork so as not to swell.

Baking time about 20 minutes, but depends on the oven. After that is done, leave it in closed oven for another 5 minutes. When cool, invert cake on the drawing board or work directly in the serving tray.

Cream: Soak gelatine for 5 minutes in cold water. Meanwhile, beat well with whisk yogurt, sugar, vanilla and lemon juice. Dissolve gelatin over low heat, stirring constantly. Add a tablespoon of yogurt and pour the above composition. Let it stay cold. Beat whipped cream and pour it over easily cured. Be careful not to harden very hard gelatin cream set before that form clumps. Spread cream over top, flatten it and let it chill for an hour.

Decoration: Drain peaches or whatever fruit you have, keep the juice and juice aside. Cut fruits as a fan. Place peaches over cream. Mix gelatin with 250 ml of fruit juice and pour over fruit.

Mode of serving

Peach yogurt cake and put the cold for 30 minutes. It is a cool and delicious cake. Bon appetite!

Pot of vegetables with white wine

2012-07-30T10:50:00.000-07:00

Ingredients

For 5 servings:

potatoes - 200 g
carrots - 150 g
fresh cabbage - 200 g
celery root - 50 g
onion - 100 g
green pepper - 150 g
pot preserve - 200 g
canned peas - 150 g
canned green beans - 150 g
parsley root - 100 g
oil - 100 ml
tomato paste - 50 ml
tomato broth - 125 g
white wine - 50 ml
sweet paprika - 2 g
parsley - 1 bunch
salt and pepper to taste

Preparation

For pot of vegetables with white wine potatoes, carrots, celery and parsley root, clean, wash, cut into cubes. Onions are cleaned, washed, cut into small pieces. Pepper seeds and spine are clean, wash, cut squares.

Cabbage leaf and spine clean, wash, cut higher. Canned green peas and beans flowing liquid is passed through cold water. Wash parsley are finely cut. Tomato paste diluted in 50 ml water. Stew the onion in oil with water. in order of time boil, stew vegetables: carrots, celery, parsley root. Add potatoes, bell pepper, cabbage and leave still smoldering.

Add the necessary water and continue cooking braised. When potatoes are cooked, add tomato paste, canned vegetables (peas, pot, green beans), paprika, wine, salt, pepper and mix. Above the broth and add the tomatoes and vegetable pot is inserted in the oven about 10-12 minutes for browning.

Vegetable pot with white wine is served warm or cold with parsley on top.

Pot rich in vegetables

2012-07-30T10:42:00.002-07:00

Ingredients

a celery,
1 carrot,
1 parsley,
1/4 cabbage,
peppers 3,
7-8 tomatoes,
several bunches of cauliflower,
2 onions,
150 g of green beans
2 potatoes,
parsley and green dill,
salt,
pepper,
1 small glass oil

Preparation

For pot rich in vegetables chopped cabbage very thin. Potatoes cut into slices and green beans is broken into pieces. Cut carrots, celery, sliced peppers and parsley. Place all prepared vegetables such a large saucepan, add salt and pepper, put the peeled tomatoes, add oil and let it simmer covered dish in oven 40-50 minutes.

Mode of serving

Serve pot of vegetables with grilled chicken breast.

Sprockets with cappuccino

2012-07-26T06:35:00.000-07:00

Ingredients

200 g flour
120 g butter
110g sugar
1 sachet vanilla sugar
coffee essence (optional)
2 envelopes instant cappuccino coffee powder
1 tsp

For garnish:

100g caster sugar
4 tablespoons water
2 teaspoons instant coffee

Preparation

Mix at high speed at room temperature butter with sugar until fluffy obtain a cream. Add vanilla and coffee essence (if using) and continue to mix. Add tea bags of cappuccino and teaspoon of instant coffee and blend again, then incorporate the flour. The dough obtained pass it in the refrigerator for 30 minutes.

Preheat oven to 170 C. The obtained dough, spread a thin sheet on the desk. The form of stars cut dough and place on baking tray stars. Give the hot oven for 10 minutes.

Remove from oven and stars let them cool. Prepare glaze: Mix sugar and water slowly until a paste consistency.

Mode of serving

Brush with glaze stars then immediately sprinkle instant coffee granules. Leave aside an hour after that you can serve.

Summer Fruit Dessert

2012-07-26T04:45:00.000-07:00

Ingredients

1 / 4 kg strawberries
1 / 4 kg strawberries
1 / 4 kg apricots
1 / 4 kg raspberries
2 slices of melon or red
1 / 4 kg of sugar
1 / 2 lemon
cream 200g
50 ml brandy

Preparation

Clean of leaves and fruit stems, wash them with plenty of cold water, to empty the nuts and place them in a deep bowl, put thin, with sugar between them. Squeeze over the fruit juice of half a lemon and sprinkle with brandy. Cold chicken dish for two hours.

When serving, mix fruit walking easily with a fork in them, they sit in deep cups, garnish it with fresh whipped cream.

Mode of serving

Summer fruit salad served with fresh wafers if desired.

Tomato soup with rice and cheese

2012-07-25T08:49:00.000-07:00

Ingredients

1 liter water,
1 kg tomatoes,
1 onion,
2 tablespoons rice,
salt,
pepper,
1 tablespoon butter
or cream cheese,
chopped parsley

Preparation

For tomato soup with rice and cheese chop onion and fry gently in butter. Add the sliced tomatoes, a little water and cook together for 10-15 minutes, then take the pot aside and pass the mixture through a sieve. Separately boil rice in water and when ready, drain and mix with the puree. With salt and pepper, simmer a little, green and put the boat on fire.

Mode of serving

When serving, tomato soup with rice can tinker with cream or sprinkle with grated cheese to taste.