#Garlic clove

[buffetlicious]

Mum stir-fried this plate of Cauliflower & Prawns with king oyster mushrooms, minced pork and tomato for dinner. Together with a pot of her five-spice and dark soya sauce Braised Pork Belly and shiitake mushrooms, it is bon appétit time.

[rubys-kitchen]

Spinach Puffs

Chef’s Notes: They look very pretty. Smells lemony, but doesn’t taste it. Tastes like creamed baked spinach, but comes together with the crispy shell

Ingredients

1 Tbsp vegetable oil

1/3 cup onion, finely chopped

Kosher salt

2 garlic clove, minced

4 oz cream cheese, softened

1 + 1 eggs

1 package (10 oz) frozen spinach, thawed and squeezed as dry as possible

3/4 cup crumbled feta

2 Tbsp fresh dill, chopped

2 tsp lemon zest

Cooking spray

All-purpose flour, for rolling puff pastry 

1 sheet from 1 (17.3-oz) package puff pastry, thawed in the refrigerator

Instructions

1. In a medium skillet, heat oil over medium heat. Add onions and season with salt. Cook, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds more. Remove from heat.

2. In a large bowl, stir together cream cheese and 1 egg. Stir in garlic-onion mixture, spinach, feta, dill, and lemon zest and season with salt and pepper.

3. Grease 9 cups of a regular-sized muffin tin with cooking spray.

If doing mini, it’s a double batch

4. On a lightly floured surface, roll out the puff pastry sheet to a 12-inch square. Cut into 9 smaller squares, each about 4-inch wide.

5. Ease each puff pastry square into a greased muffin cup, letting the corners hang over the sides.

6. Add about 2½ tablespoons of filling to the center of each.

7. Fold in pastry corners to meet in the center over the filling and pinch together. Refrigerate for 30 minutes (or freeze for 15 minutes).

8. Meanwhile, adjust an oven rack to center position and preheat the oven to 400°F.

9. Beat remaining egg in a small bowl with 1 teaspoon water. Brush on top of the chilled pastry.

10. Bake until puffed and golden brown on the bottom, about 25 minutes. Let cool slightly before lifting out of the muffin tin. Serve warm or at room temperature.

[seven-deadly-dishes]

Saffron Rice Pilaf with Cherries and Pistachios

via Food and Wine

[askwhatsforlunch]

Goat's Cheese Parsnip Soup (Vegetarian)

The days are getting chillier and chillier, and a lot wetter, too! Digging up the last of the Kitchen Garden's harvest under the rain deserves a reward! Luckily, this is just what this creamy, warming and tasty Goat's Cheese Parsnip Soup is!

Ingredients (serves 1):

180 grams/6 ounces Parsnips

a small garlic clove, peeled

1/2 vanilla bean

½ teaspoon coarse sea salt

2 cups water

1 cup whole goat's milk

30 grams/1 ounce good soft goat's cheese

freshly cracked black pepper

If you have just dug out your Parsnips from your Kitchen Garden, thoroughly scrub and rinse them under cold water. But you don’t need to peel them. Cut Parsnips into thick slices and place them into a medium saucepan.

Add garlic clove and vanilla bean halve to the saucepan. Add coarse sea salt and cover with water. Bring to the boil over medium-high heat, then reduce heat to medium, cover with a lid, and simmer, 20 minutes, until Parsnips are tender.

Remove from the heat.

Using a hand-held blender, process, gradually adding remaining goat's milk until smooth. Add goat's cheese, and process once more.

Return saucepan over medium-heat until the soup is well-warmed.

Serve Goat's Cheese Parsnip Soup hot, with a sprinkle of black pepper.

[xoewrites]

Burgers Recipe - Salmon Sesame Burger with Cream Cheese

Salmon Sesame Burger with Cream Cheese. This salmon sesame burger with cream cheese is a tasty take on a classic burger. The sesame oil, soy sauce, ginger, and garlic give the salmon patties a rich flavor, while the cream cheese adds a creamy and tangy contrast. It's ideal for a summer barbecue or a quick weeknight meal.

[xxblackechoxx]

Recipe for Tofu Poke Bowl with Avocado, Corn and Raddish

Made with Tofu Recipe, Rice Vinegar, Soy Sauce, Corn, Garlic Clove, Green Onions, Sushi Rice, Sesame Seeds, Radishes, Sesame Oil, Honey, Firm Tofu, Ginger, Avocado. This Tofu Poke Bowl with Avocado, Corn, and Radish is a tasty and nutritious vegan meal that's ideal for lunch or dinner.

[aydennelson]

Seafood Recipe - Ahi Tuna with Tomatoes and Arugula

This Ahi Tuna with Tomatoes and Arugula recipe is a healthy and flavorful summer dinner dish. The grilled tuna steak is served with a fresh arugula and cherry tomato salad, with a tangy and savory dressing. Made with Olive Oil, Garlic Clove, Cherry Tomatoes, Balsamic Vinegar, Arugula, Ahi Tuna Steak, Salt And Pepper.

[rogersgeorgia]

Sesame Ginger Tofu with Corn, Spring Onions and Stir Fry Rice Recipe

This Sesame Ginger Tofu with Corn, Spring Onions, and Stir Fry Rice is a tasty and healthy vegetarian meal that's ideal for a quick weeknight dinner. Crispy tofu is coated in a savory sauce and served with sweet corn and fragrant spring onions. For a complete meal, serve with stir-fried rice. Made with Tofu Recipe, Cornstarch, Sesame Oil, Ginger, Firm Tofu, Garlic Clove, Vegetable Oil, Rice, Honey, Onions, Ears Corn, Rice Vinegar, Soy Sauce.

[dalialopez]

Chicken Cobb Salad - Salad Recipe

Chicken Cobb Salad. This Chicken Cobb Salad is a classic salad that is ideal for a light lunch or dinner. It's packed with protein and flavor and is sure to please your family and friends.

[mikaelaromero]

Burgers Recipe - Salmon Sesame Burger with Cream Cheese

Salmon Sesame Burger with Cream Cheese. This salmon sesame burger with cream cheese is a tasty take on a classic burger. The sesame oil, soy sauce, ginger, and garlic give the salmon patties a rich flavor, while the cream cheese adds a creamy and tangy contrast. It's ideal for a summer barbecue or a quick weeknight meal.

[shaniamathews]

Salmorejo Cold Tomato Soup

Salmorejo is a cold soup from southern Spain, specifically the region of Andalusia. It's similar to gazpacho but thicker and creamier because of the bread and olive oil. Salmorejo is typically served as a light summer dish and can be topped with a variety of ingredients such as hard-boiled eggs, ham, or croutons.

[buffetlicious]

Mum’s Braised Five-Spice Pig’s Trotter (五香卤猪蹄) with shiitake mushrooms and whole garlic cloves in dark soya sauce. Also in the menu is Cauliflower & Squid Stir-Fry with minced pork and white rice drizzled in braising gravy.

[rubys-kitchen]

Mexican Rice

Makes: ~3 quarts

Ingredients

3 Tbsp vegetable oil

2 carrots, peeled and cut into rounds

1 green bell pepper, diced

1 red bell pepper, diced

1 small yellow onion, chopped (~ 1 cup)

3 garlic clove, minced

2 cup long-grain rice, rinsed and drained

2 Tbsp tomato paste

2 1/2 cup chicken broth

1 can (10 oz) fire roasted diced tomato with diced chilies

8 oz tomato sauce

1 Tbsp chili powder

1 tsp Kosher salt

3/4 tsp ground cumin

1/2 tsp dried oregano

Instructions

1. In a large saucepan over medium heat, heat oil. Add carrots, bell peppers, onion, and garlic. Cook, stirring frequently, until onions have become translucent, about 5 minutes.

2. Add rice and tomato paste. Cook, stirring, until grains are toasted, 2 to 3 minutes.

3. Pour in broth, diced tomatoes, and tomato sauce. Season with chili powder, salt, cumin, and oregano.

4. Bring to a boil. Cover and reduce heat to low. Simmer until rice is cooked through and liquid is absorbed, stirring occasionally, about 17 minutes.

5. Serve warm

[seven-deadly-dishes]

Bean Barley Soup

via Jernej Kitchen

[askwhatsforlunch]

Anchoïade

Anchoïade is a tasty spread made with anchovies and capers, a staple of Cuisine de Provence, it is a fragrant, flavourful appetizer to spread onto crusty bread or to dip crudités in; and it also takes me back to my recent holiday on la Côte d'Azur... (Was it only last Friday, I was drinking lemon-y cocktails by the sea?!) Have a good one!

Ingredients (makes about 1/3 cup):

a small garlic clove

a dozen anchovies, kept in oil

1 tablespoon capers

1 1/2 tablespoon extra virgin olive oil

a small bunch fresh Parsley or Chervil 

Peel and halve garlic clove. Add to a mortar, and grind into a pulp with a pestle.

Thoroughly drain anchovies and capers, and add them to the mortar as well. Grind energetically with the pestle, until mixture becomes a paste. Gradually stir in olive oil, emulsifying.

Finely chop Parsley or Chervil, and stir into the mixture until well-combined.

Serve Anchoïade with crudités, such as radishes, Baby Carrots, Cherry Tomatoes or cucumber, or spread onto toasted Baguette.

[bakerruth]

Paleo Teriyaki Salmon with Lemon and Zucchini - Paleo Recipe

Paleo Teriyaki Salmon with Lemon and Zucchini. This Paleo Teriyaki Salmon with Lemon and Zucchini recipe is a delicious and healthy way to enjoy seafood. The teriyaki sauce is made healthier by using coconut aminos and honey instead of soy sauce and sugar. This dish is perfect for a quick weeknight dinner because the lemon and zucchini add a refreshing touch.