~Shopping List~ 1 medium avocado 3.5 oz smoked wild salmon 2 Tbsp full-fat cream cheese 1 small spring onion 1 small cucumber 1 Tbsp lemon juice 1 Tbsp fresh dill Freshly ground black pepper 1/4 cup micro greens or chives and spring onion (topping) tomato and cucumber salad (side,optional) ~To do~ Mash avocado in a bowl. Add chopped cucumber and onion. Add lemon juice and ground pepper In a séparante bowl combine chopped salmon with cream cheese and dill. In a form (or just on the plate) make a layer of avocado mix (1/2), add a layer of the salmon (all of it) and top with remaining avocado mixture. To with micro greens. If you used a form, remove the form.
This super easy and fast recipe is perfect for those lazy Sunday mornings. ~ Shopping List ~ 1 cup all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 large egg, slightly beaten 2 tablespoons vegetable oil milk, just enough to make pourable batter ~ What to do ~ Combine dry ingredients. Stir in egg, oil, and enough milk for batter to pour easily. Mix lightly to blend. Cook pancakes on a hot, well greased griddle. This recipe for pancakes makes 4-6 small pancakes. ~ Spice it up ~ Add some fruit. Slice a banana (or any of your other favorite fruit) and place them on the uncooked side of the pancake when you first place them in the pan. They will get a nice caramelization when you flip the pancake. You can do the same thing with pecans, walnuts, etc. Enjoy!
~ Shopping List ~ 4 chipolte peppers 1.5 kg porc ribs (travers de porc) 1 tablespoon olive oil 170 g chorizo finely sliced 2 red onions (minced) 1 red pepper (diced) 1 green pepper (diced) 1 teaspoon smoked paprika 5 cloves garlic (crushed) 1.2 kg crushed tomatoes 2 fresh tomatoes (finely diced) 1 handfull chopped parsley 2 teaspoon lime zest ~ What to do ~ Preheat oven to 350 degrees F. Cook the chipolte in 250 ml of boiling water for about 10 minutes. Remove from water and set aside. Conserve the water. Cut the ribs into pieces and brown them in oil (using a cast iron skillet if available). Remove them from skillet and keep them warm. In the same skillet, add chorizo, onions, peppers, paprika and 3/4 of the garlic. Add the meat, tomatoes (with juice), the chipolte and it’s reserved liquid. Cover and cook in the oven for 1 hour. Remove the cover and let cook an additional hour. Serve with a salad of the fresh tomato, coriander, lime zest and the remaining garlic.
~ Shopping List ~ 3/4 cup sugar (white) 3 1/2 tablespoon cornstarch 1/4 teaspoon salt 2 cups milk 1 pie crust (baked) 3 eggs, separated 2 tablespoons margarine (or butter) 1 teaspoon vanilla 1 1/2 cup coconut ~ What to do ~ Microwave sugar, cornstarch, salt and milk for 5 to 7 minutes, stirring after 3 minutes. Beat egg yolks lightly with fork. Stir small amount of hot mixture into the yolks (be careful not to put too much or you’ll cook the eggs). Pour egg yolk mixture into the rest of the hot mixture, mix well. Microwave 1.5 minutes then stir well and microwave an additional 1.5 minutes. Add margarine/butter and vanilla mix well. Then add coconut, mixing well. Pour mixture into baked pie crust. Topping: Beat 3 egg whites and 1/4 teaspoon cream of tartar until whites are foamy, gradually add 6 tablespoons sugar 1 tablespoon at a time. Beat until stiff peaks form. Top the pie. Bake at 350 degrees until browned (about 12-15 minutes).
This is a family recipe so don’t expect precision. Do, however, expect deliciousness. I’ve yet to meet anyone that didn’t love it!
~ Shopping List ~ 3 3/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup margarine, softened 1 1/2 cups white sugar 2 eggs 1 tsp vanilla extract ~ What to do ~ Sift flour, baking powder, and salt together, set aside. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually blend in the sifted ingredients until fully absorbed. Cover dough, and chill for 2 hours. Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a clean floured surface, roll out small portions of chilled dough to 1/4 inch thickness. Cut out shapes using cookie cutters. Sprinkle with colored sugar before baking (or wait until the cool after baking to frost). Bake 6 to 8 minutes in the preheated oven, or until edges are barely brown. Remove from cookie sheets to cool on wire racks.
I’m a huge fan of this vineyard. They make one of the best Reislings I’ve had. …and now I’m adding this to my very short list of really good Pinot Gris.
This is a very good biologic, raw milk cheese, that is definitely full on flavor. It pairs well with a semi-dry red wine.
This little Hungarian beauty surprised me, and not only because the label said it would be a dry wine and it turned out to be on the sweet side. It is a really good wine at a very reasonable price. I can’t wait to try it again paired with a healthy helping of sushi.
~ Shopping List ~ 9 Lasagna noodles 3 tablespoons cornstarch 1.5 cups defatted chicken stock 15 oz part-skim or nonfat ricotta cheese 1 egg 1 jar (15 ounces) roasted red peppers, well drained 1 teaspoon olive oil 1 pound mushrooms, thinly sliced 1 tablespoon dried parsley (2 tablespoons fresh) 1 clove garlic, minced 2 teaspoons herbs de province 10 ounces cooked spinach (fresh or frozen) 1 cups steamed chopped broccoli 203 tablespoons grate Parmesan cheese Tomato sauce of your choice (*optional) ~ What to do ~ Preheat oven to 350. In a large pot of boiling water, cook the lasagna noodles until tender (about 12 minutes). Drain, rinse with cold water and set aside. In a small bowl, whisk together the cornstarch and about 1/4 cup of stock until the cornstarch dissolves. Stir in remaining stock. In a medium bowl, stir together ricotta, egg and spinach. Set aside. Pat the peppers dry (and slice into strips if not already in strips) Warm oil in a large frying pan over medium heat. Add the mushrooms and sauté until the release their moisture, about 5 minutes. Add the parsley, garlic & herb de province. Stir until the mushrooms have shrunk and are…
~ Shopping List ~ 2.5 tablespoons lemon juice (or lime) 2 cloves garlic, minced 2 teaspoons olive oil 2 tablespoons cajun spice 12 oz. boneless skinless chicken breast 1/2 (or whole) medium red pepper, thinly sliced 1/2 (or whole) medium green pepper, thinly sliced 1 small red onion, thinly sliced 1 avocado, sliced into strips 1 tomato, sliced into strips tortilla shells salsa, sour cream, cheese (optional to top) ~ What to do ~ Combine lemon juice with garlic, oil and cajun spice Place chicken in a large bowl. Add the lemon juice mixture, combine well and refrigerate covered (for 30 minutes to 2 hours) Heat a large no-stick frying pan until very hot. Add the chicken strips a few at a time until cooked through (5-7 minutes). Add peppers and onion. Cook until tender. Place mixture into tortilla shells topping with desired toppings. Serve warm.