woke up to the smell of something roasting and came downstairs to find out that james is trying to recreate my long lost fav salsa ;_;
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I wonder where the idea of putting bread in the fridge even comes from, since it actually makes bread go stale faster than if you leave it on the counter. Like is it just an extension of "things last longer in the fridge", or does it come from something more specific than that?
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dear mutuals: last week we all discovered the magic of roasting strawberries in an air fryer to add them to an oatmeal. today i present to you a new concept - roasted air fryer peaches with cinnamon and greek yogurt on side.
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I am am hoe for this man. I will promptly regret typing this, anyway uh
It's husband, Krow. @thekrows-nest
I am also very....uh.... indecisive. So we got alt.versions like usual below. 🤡
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Lemon and Thyme Roasted Sardines
Flavourful with citrus and herbs, these Lemon and Thyme Roasted Sardines make a simple and tasty dish. Happy Friday!
Ingredients (serves 2):
a lemon
1/2 heaped teaspoon dried thyme
1/2 teaspoon fleur de sel or sea salt flakes
1/2 teaspoon freshly cracked black pepper
3 tablespoons olive oil
a dozen to 15 small, fresh sardines, scaled and gutted
In a roasting tin, thoroughly grate the zest of the whole lemon.
Add dried thyme, fleur de sel and black pepper. Drizzle in olive oil, stirring well to combine. Squeeze in the juice of half the lemon; give a good stir.
Add sardines, tossing them well, to coat generously in herb and lemon oil. Cover with cling film, and allow to marinate, in the refrigerator, at least a couple of hours.
Preheat oven to 200°C/395°F.
Place the tin in the middle of the hot oven, and roast, at 200°C/395°F, 25 to 30 minutes.
Serves Lemon and Thyme Roasted Sardines hot, with Tian or Winter Roots and Lemon Roast.
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stuffed bell pepper
sauté a couple sprigs of spring onion and a handful of halved cherry tomatoes
add the flesh of a single plum (the taste carries very well)
meanwhile: soften quartered eggplant by boiling
transfer pan contents and eggplant flesh to bowl, mix in a couple spoonfuls of ricotta and 5-6 squares of feta
place into 2-4 gutted capsicum and bake until soft and browned
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