Roasted garlic vegetable mash Instructions Instructions and steps: Step 1 Preheat oven to 200°C. Break garlic in pieces and spray with oil. Bake for 25 minutes until garlic feels soft. Meanwhile, peel and dice the remaining vegetables, keeping carrot and swede separate. Step 2 Place chopped carrot and swede in a large pan. Step 3 Drain well. Serve as part of our Easy entertaining: Fuss-free dining dinner party menu for six, which also includes a complete shopping list and step-by-step timeline. About this Recipe Photography: Melanie Jenkins Full ingredient list: 1 bulb garlicolive oil spray1 large parsnip2 kumara1 large carrot1 swede3 tablespoons chopped fresh parsleyblack pepper, to season Nutritional information (per serve) Nutrition information is given per serve*NS: not specified Copyright (c) Healthy Food Media Limited.
Design Crush & Popsicles! - StumbleUpon Not to sound full of myself, but I’m pretty sure this is the be all, end all of popsicle roundups. There’s a little something for everyone: the foodies, the purists, the ones who prefer frozen yogurt, the ones who prefer a little alcohol, everyone. Tweny-five options to be exact. Click on the photo to be taken to the recipe. All photos and recipes copyright of their respective source unless otherwise noted. Hasselback Potatoes These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Arrange the potatoes in a baking tray and insert the garlic in between the slits. Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.
Pink Salted Chewy Caramel Candy Recipe When I first heard about salted caramel candies, I thought it sounded totally gross. I know people love the whole savory-sweet thing (myself included on a rare occasion), but I wasn’t getting why people would put straight up salt on a piece of candy. Maple syrup on sausages…ok. But salt and basically sugar together in one bite? Of course, it wasn’t long before I had caught on to the salted caramel trend. It was no wonder that when I decided to jump into the wild world of candy making that salted caramels were my first choice. I tried this recipe by The Kitchn and had pretty good success at my first attempt . When I stumbled upon a tip to check the calibration of my thermometer, I thought it was a waste of time. With a reliable in thermometer on hand, I decided to try out homemade caramel candies again…this time making up my own recipe based on internet research and the proportions of this recipe . Here’s what I did… I lined my 8×8 dish with parchment paper. Pink Salted Chewy Caramel Candy
Garlic Potato Fries I’m never going to make garlic potato fries any other way. These garlic fries, win hands down as the best garlic french fries I’ve ever made. Plus they are baked – so I won’t feel too guilty if I make it every time I’m craving for some potato comfort. When I read that there is garlic infused oil involved, my heart skipped a beat (in a good way, not the way oil would otherwise treat your heart). I got down to making them immediately. crispy golden baked fries These garlic fries are incredibly simple to make and are so full of flavour. crunchy potato skin Garlic Fries Adapted from: Lottie + Doof Ingredients: 8 garlic cloves, minced or grated 6 tbsp extra virgin olive oil 3 russet potatoes (about 8oz each), each cut into 12 wedges 3 tbsp cornstarch/cornflour 1 1/2 tsp coarse sea salt 1 1/2 tsp freshly ground black pepper ½ tsp garlic powder 1/4 tsp cayenne pepper Tools:Microplane to grating the garlic warm and soft interior Tagged as: garlic, garlic baked fries, savory bakes, sides
honey vanilla chamomile tea ice cream-9585 Crash Hot Potatoes I love looking at food blogs and getting inspired to make new things. I was looking at the Pioneer Woman Cooks website the other day and I saw a recipe called “Crash Hot Potatoes”. They were created by an Australian food writer named Jill Dupleix. I love the Pioneer Woman, she has a witty and wonderful website full of great recipes & stories. She also gives you step by step photos of the recipe. 12-15 baby red potatoes1 tbsp olive oilSea salt and fresh cracked pepper Preheat the oven to 400 degrees (PW said 450 but I used 400). Boil the potatoes for 10-15 minutes or until fork tender. Bake in the oven for 20-25 minutes or until crisp and golden brown. Click here for a printable version of this recipe
Stuffed Zucchini I like the simple things in life. Simple ingredients, simple techniques, maximum flavor. But I guess you know that by now. Especially when you hand me a recipe that doubles as an appetizer or side dish, you just reel me in. Stuffed zucchinis are so versatile. So lately I’ve been wondering if there are easier and faster ways to prepare them. Now please, please, don’t tell me you’ve been doing it like this for 10 years straight! Ingredients: 1 tbsp sour cream 1/4 to 1/2 tsp salt 1/4 tsp curry powder 1/2 tomato 1 tsp thyme 2 zucchinis 1 onion cheese pepper Optional: bacon Directions: Preheat your oven to 400 (200C). Give the zucchini a good scrub. Slice them in half length-ways. Spoon out the guts. See the pink ‘bracelet’ I’m wearing? Now give the zucchini pulp a good chop, also chop a small onion and 1/2 a tomato while you’re at it. Notice how I didn’t use garlic for a change? When the onions are almost done, add 1/4 tsp curry powder and cook everything for an additional 30 seconds.
Spicy Corn Fritters Recipe Method 1 Make the dipping sauce by combining all of the sauce ingredients into a small saucepan. Cook on medium heat, stirring with a wooden spoon, until sugar dissolves. Increase the heat to medium high, let boil for 5-10 minutes or so, until the mixture becomes somewhat syrupy. Remove from heat and let cool. 2 Sift together the flour, baking powder, salt, ground coriander, and ground cumin in a medium bowl. 3 Heat a large frying pan on medium high heat. Add oil as needed to keep the bottom of the pan well coated. Serve immediately with the sweet chili dipping sauce.
Dishy Goodness: Mexican "Grilled" Corn - A Great Summer Side Dish Summer is nearly here, and fresh corn on the cob will be beckoning us to enjoy its plump, sweet kernels. I love corn on the cob, and it wasn't until a year or two ago that I came to enjoy the splendor of corn fresh from the field. Madison Street Produce runs a farm stand just a hop-skip from our home, and their produce is picked fresh daily. Madison Street's corn was a revelation! So delicate and sweet, with kernels that burst forth at the lightest touch. This was the complete opposite of corn that I grew up eating -- kind of tough kernels with moderate corn-fresh flavor. Evidently, I have some sort of crack fixation... :) In any case, I want to share with you my Mexican "grilled" corn, adapted from Cooks Illustrated's fantastic recipe. Dishy Goodness Mexican "Grilled" Corn (adapted from Cooks Illustrated ) Instructions Cook corn per your favorite method -- boiling water; microwave; etc. Place cooked corn directly over stove flame, turning regularly with tongs to achieve char marks. P.S.
Zucchini Fritters Summer is here and so is zucchini. You can see zucchini everywhere and they are really cheap too. There are so many different ways to eat a zucchini and I have had it stir-fried , cooked vegetable curry and make into zucchini pancakes . My neighbor Nancy gave me a few of it and I have been contemplating for a few days on what to make out of it. Carlos is not a fan of Zucchini and if I cook with it I will always end up eating it all by myself but this fritters totally changes his mind about zucchini. He absolutely loves it. Ingredients: 1 Ib of zucchini, grated 2 eggs 2 cloves garlic – finely chopped 2 shallots – finely sliced ¼ cup grated parmesan cheese ½ cup flour ½ cup panko breadcrumbs 1 tsp chili flakes (optional) Salt and pepper to taste 1. 3.