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greekcookingmadeeasy · 5 months

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Baked Cod With Wild Spinach And Herbs

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Baked Cod with wild Spinach and Herbs - Psitos Bakaliaros me Spanaki kai Myrwdika

BY: Greek Cooking Made Easy

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

Check My YouTube Video: HERE

Κοιτάξτε Επίσης Την Συνταγή Μου Σε YouTube Βίντεο, Το Λίνκ Είναι: ΕΔΩ

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SERVES 🍴⃒ PREP. TIME 🕔⃒

3-4 pers. 15 min.

COOK. TIME ♨ DIFFIC. LEVEL 👩‍🍳⃒

Spinach: 12 min. Easy

Whole Dish: 40 min.

For those who enjoy fish, this is a simple, healthy, light recipe and a real keeper, like so many other simple Greek Recipes.

Cod is the kind of white fish with a relatively mild taste. Combining it with fresh wild spinach and herbs and baking them together in the oven, makes for a great combo and a beautifully easy dish that will be enjoyed by the whole family.

Follow my instructions and your dinner is set!

INGREDIENTS:

· 750 gr. / 1 lb 10 oz Fresh Cod Filets

· 500 gr. / 1 lb 2 oz Fresh, wild Spinach, washed and strained

· 1 medium Onion, finely chopped

· 1 Leek, finely chopped

· 2 Spring Onions, finely chopped

· 6 tbsp. / 90 ml Olive Oil

· 1 tbsp. / 15 ml Tomato Paste (puree)

· Ground Salt and

· Ground Pepper, multi colored

METHOD:

A. Prepare the spinach:

1. Pour about 4 tbsp. Olive oil into a deep pot over medium-high heat.

2. When it heats up, sauté first the chopped onion, leek and spring onions, stirring regularly, for 2' or until they brown and caramelize.

3. Next add the tomato paste and sauté it for a min, scraping the bottom of the pot to release its aromas.

4. Lower the heat and add the spinach leaves. Stir to sauté the spinach all around.

5. Season with ground Salt and Pepper, to taste.

6. After 5', you will see that the spinach has shrunk to 1/8 of its original size!

7. Keep cooking it for 10' more, stirring regularly, so that some of its water evaporates.

8. Turn off the heat.

B. Assemble the dish for oven baking:

9. Note: If using salted cod, place it in water to soak, one day before baking. When ready to bake, don't add any more salt!!

10. For best result, use a round clay pot of 28 cm / 11 in. diameter. Otherwise, use a round baking dish of same diameter.

11. Brush a bit olive oil on its bottom and sides.

12. Place the cooked spinach in the dish, spreading it all around to cover the bottom (like a bed for the fish).

13. On top of the spinach, place the cod filets.

14. Pour on top of them a couple of tbsp. Olive oil and season them with ground Salt and pepper.

15. Ready for baking.

C. Baking instructions:

16. Place the clay pot on the bottom shelf of a preheated oven, FAN @ 190℃ / 375℉, and bake fish for 40' max. (depends on the oven).

17. Halfway through baking, open the oven and flip the cod filets. Return in the oven.

18. After 40', remove the clay pot from the oven.

19. Let the dish cool down a bit for 10', before serving.

D. Serving suggestions:

Serve the food while still warm.

Tenderly cooked, moist cod which matches perfectly with the spinach and herbs while the tomato paste gives it just a touch of sweetness.

For those who would like it a bit sour, place a couple of lemon wedges to serve.

Easy, peasy lemon squeezy.

Enjoy it.

E. Storage info:

Leftovers could be stored, when cooled, in an airtight container in the fridge for 1 week.

Check my YouTube Video: HERE

Ψητός Μπακαλιάρος με Σπανάκι και Μυρωδικά

BY: Greek Cooking Made Easy

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

ΜΕΡΙΔΕΣ🍴⃒ ΠΡΟΕΤΟΙΜΑΣΙΑ 🕔⃒

3-4 15 min.

ΜΑΓΕΙΡΕΜΑ ♨ ΒΑΘΜ. ΔΥΣΚΟΛΙΑΣ 👩‍🍳⃒

Σπανάκι: 12 min. Εύκολο

Ολόκληρο το φαί: 40 min.

Για όσους απολαμβάνουν το ψάρι, αυτή είναι μια απλή, υγιεινή, ελαφριά συνταγή που πρέπει να φυλάξετε πραγματικά, όπως τόσες άλλες απλές Ελληνικές Συνταγές.

Ο μπακαλιάρος είναι το είδος του λευκού ψαριού με σχετικά ήπια γεύση. Συνδυάζοντάς το με φρέσκο σπανάκι και ψήνοντάς τα μαζί στο φούρνο, φτιάχνει έναν υπέροχο συνδυασμό και ένα πανέμορφα εύκολο πιάτο που θα απολαύσει όλη η οικογένεια.

Ακολουθήστε τις οδηγίες μου και το δείπνο σας είναι έτοιμο στα γρήγορα!

ΥΛΙΚΑ:

• 750 γρ. / 1 lb 10 oz φρέσκα φιλέτα Μπακαλιάρου

• 500 γρ. / 1 lb 2 oz Φρέσκο Σπανάκι, πλυμένο και στραγγισμένο

• 1 μέτριο ξερό Κρεμμύδι, ψιλοκομμένο

• 1 Πράσο, ψιλοκομμένο

• 2 φρέσκα Κρεμμυδάκια, ψιλοκομμένα

• 6 κ.σ. / 90 ml Ελαιόλαδο

• 1 κ.σ. / 15 ml Τοματοπελτές

• Φρεσκοαλεσμένο αλάτι

• Πιπέρι τριμμένο, πολύχρωμο

ΜΕΘΟΔΟΣ:

Α. Ετοιμάστε το σπανάκι:

1. Ρίξτε 4 κ.σ. Ελαιόλαδο σε μια βαθιά κατσαρόλα πάνω από μέτρια προς δυνατή φωτιά.

2. Μόλις ζεσταθεί, σοτάρετε πρώτα το ψιλοκομμένο κρεμμύδι, το πράσο και τα φρέσκα κρεμμυδάκια, ανακατεύοντας τακτικά, για 2' ή μέχρι να ροδίσουν και να καραμελώσουν.

3. Στη συνέχεια προσθέστε τον πελτέ ντομάτας και σοτάρετε για ένα λεπτό, ξύνοντας τον πάτο της κατσαρόλας για να απελευθερωθούν τα αρώματά του.

4. Χαμηλώστε τη φωτιά και προσθέστε τα φύλλα σπανακιού. Ανακατέψτε να σοταριστεί το σπανάκι παντού.

5. Καρυκέψτε με φρεσκοαλεσμένο αλάτι και πιπέρι, κατά βούληση.

6. Μετά από 5', θα δείτε ότι το σπανάκι έχει συρρικνωθεί στο 1/8 του αρχικού του μεγέθους!

7. Συνεχίστε να το μαγειρεύετε για 10' ακόμη, ανακατεύοντας τακτικά, ώστε να εξατμιστεί λίγο το νερό του.

8. Σβήστε τη φωτιά.

Β. Ετοιμάστε το ταψί για ψήσιμο στο φούρνο:

9. Σημείωση: Αν χρησιμοποιείτε αλατισμένο/παστό μπακαλιάρο, βάλτε τον σε νερό να μουλιάσει, μία μέρα πριν τον ψήσετε. Όταν είναι έτοιμος για ψήσιμο, μην αλατίσετε!!

10. Για καλύτερο αποτέλεσμα, χρησιμοποιήστε ένα στρογγυλό πήλινο (γάστρα) διαμέτρου 28 cm / 11 ίντσες. Διαφορετικά, χρησιμοποιήστε ένα στρογγυλό ταψί ίδιας διαμέτρου.

11. Αλείψτε με λίγο ελαιόλαδο τον πάτο και τα πλαϊνά του ταψιού.

12. Τοποθετήστε το ψημένο σπανάκι στο ταψί, απλώνοντάς το ώστε να καλύψει όλο τον πάτο (σαν "κρεβάτι" για το ψάρι).

13. Πάνω από το σπανάκι βάλτε τα φιλέτα μπακαλιάρου.

14. Ρίξτε από πάνω τους μια-δυο κ.σ. Ελαιόλαδο και αλατοπιπερώστε τα.

15. Έτοιμα για ψήσιμο.

Γ. Οδηγίες ψησίματος:

16. Βάλτε το πήλινο στη κάτω σχάρα ενός προθερμασμένου φούρνου, στον αέρα @ 190℃ / 375℉, και ψήστε το ψάρι για 40' max. (εξαρτάται από τον φούρνο).

17. Στα μισά του ψησίματος, ανοίξτε το φούρνο και αναποδογυρίστε τα φιλέτα μπακαλιάρου. Επιστρέψτε στο φούρνο.

18. Μετά από 40', βγάλτε το σκεύος από τον φούρνο.

19. Αφήστε το φαγητό να κρυώσει λίγο για 10', πριν σερβίρετε.

Δ. Προτάσεις σερβιρίσματος:

Σερβίρετε το φαγητό όσο είναι ακόμα ζεστό.

Τρυφερά μαγειρεμένος, ζουμερός μπακαλιάρος που ταιριάζει τέλεια με το σπανάκι ενώ ο πελτές ντομάτας του δίνει μια ελαφρά νότα γλυκύτητας.

Για όσους το θέλουν λίγο ξινό, βάλτε μια δυο φέτες λεμονιού στο σερβίρισμα.

Απολαύστε αυτό το πανεύκολο, υγιεινό φαγάκι.

Ε. Πληροφορίες φύλαξης:

Τα υπολείμματα μπορούν να φυλαχτούν, όταν κρυώσουν, σε αεροστεγές δοχείο στο ψυγείο για 1 εβδομάδα.

Κοιτάξτε επίσης την συνταγή μου σε YouTube βίντεο, το λίνκ είναι: ΕΔΩ

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gemsofgreece · 4 months

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8 rare local dishes from the Greek islands

Post inspired by this Greek article. I picked half of the dishes in order to create an island and local exclusive list, then translated and summarized the info. The pictures have links and in most of the respective websites you can find the recipes in Greek.

Makarunes with Sitaka, Kasos island

Makarunes is thick penne-like handmade pasta which is served with caramelised onions and the special Sitaka cheese of Kasos island. Sitaka is so rare, it is sometimes hard to find even in Athens but some restaurants do have this dish in their menu.

Atherinópita (Smelt pie), Syros island

It is not truly a pie, but it is a dish produced from frying various small fish like sand smelts and bogues as well as onions all close together until they create a crust holding them together.

Photography: Χριστίνα Γεωργιάδου

Stuffed Hachles, Lesvos island

These are small baskets made of sun- and air-dried wheat kneaded with sour tarhana. They are usually stuffed with cheese, fresh tomato, herbs and spices but the filling is up to anyone's appetite really.

Sweet sefuklotí pie, Naxos and Tinos islands

Sefukloti or fesklopita is a rare pie that is actually a dessert, which is surprising (in Greek cuisine) because it looks exactly like a spinach pie. Sefukloti is a traditional recipe of these islands, particularly of the Catholics celebrating Christmas Eve (The Cyclades islands have the largest presence of Catholic Christians in Greece.) The pie is made of swiss chard, rice, sugar, molasses, walnuts, raisins, cinnamon and clove. The crust is kneaded with orange juice. Some also add onions and leeks, which also do not prevent this pie from working perfectly as a dessert. Before the serving, sefukloti is dressed with sesame seeds and honey.

Anthógalo with eggs, Réthymnon, Crete island

Anthogalo or Staka is produced exclusively in Crete island. It is made of the salted fats of sheep milk. In this recipe, eggs are fried with anthogalo which works here like butter. The eggs are buttered by the anthogalo, while parts of it curdle and form cheese pieces during the frying.

Aliaða & Vakalaópita, Cephalonia island

Aliaða is the local version of the Greek garlic dip "skorðaliá". Aliada is made of garlic, potatoes and the juices of boiled cod or octopus. The latter turns the dip a burgundy colour. Besides the famous fried cod that is enjoyed everywhere in Greece, in Cephalonia cod is also used to make "Vakalaópita”, a cod fish pie, in which the crust and the filling are kneaded with wine and vinegar.

Rhodian pungiá, Rhodes island

These are wild greens pies baked in special local traditional pans. The wild greens are not boiled before they are added to the pie but they are salt dried. The juice that is produced by this process is mixed with olive oil and is used as a dressing for the pie when it's served.

Anthos, Andros island

Anthos means flower. In Andros island it is also the name of the local spoon sweet, made of lemon flowers as well as the flowers of other citrus plants. It is fragrant, chewy and is considered an aristocratic dessert with limited production. It is a pretty hard recipe, because the flowers must be picked at the right time of the season and the cooking must be very careful so that the sweet won't get bitter and dark.

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rachellaurengray · 27 days

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Not sure what to eat today that aligns with your diet goals? Here's a list of 50 things you can eat under 400 calories:

1. Grilled chicken breast (4 oz) with steamed vegetables

2. Turkey and avocado wrap with whole wheat tortilla

3. Greek salad with feta cheese and olives

4. Veggie omelette made with egg whites

5. Quinoa salad with mixed vegetables

6. Baked salmon fillet (4 oz) with roasted asparagus

7. Tuna salad on whole grain crackers

8. Cottage cheese with sliced strawberries

9. Shrimp stir-fry with broccoli and bell peppers

10. Black bean soup with a side of cornbread

11. Grilled tofu skewers with teriyaki sauce

12. Whole grain pasta with marinara sauce and grilled vegetables

13. Hummus and vegetable sticks

14. Turkey chili with a dollop of Greek yogurt

15. Brown rice sushi rolls with cucumber and avocado

16. Chicken Caesar salad without croutons

17. Steamed edamame sprinkled with sea salt

18. Spinach and feta stuffed chicken breast (4 oz)

19. Veggie burger on a whole wheat bun

20. Caprese salad with fresh mozzarella, tomato, and basil

21. Lentil soup with a side of whole grain bread

22. Baked sweet potato topped with Greek yogurt and cinnamon

23. Tofu and vegetable stir-fry with low-sodium soy sauce

24. Egg salad lettuce wraps

25. Grilled shrimp skewers with zucchini and cherry tomatoes

26. Chicken and vegetable kebabs

27. Cauliflower crust pizza with veggies and light cheese

28. Whole grain toast with mashed avocado and sliced tomato

29. Baked cod fillet (4 oz) with lemon and herbs

30. Quinoa-stuffed bell peppers

31. Greek yogurt parfait with fresh fruit and granola

32. Turkey and vegetable soup

33. Baked eggplant parmesan

34. Steamed mussels in white wine sauce

35. Veggie and tofu lettuce wraps

36. Cottage cheese and pineapple

37. Spaghetti squash with marinara sauce

38. Greek yogurt smoothie with spinach and banana

39. Baked chicken meatballs with marinara sauce

40. Roasted vegetable and goat cheese salad

41. Salmon salad with mixed greens and balsamic vinaigrette

42. Turkey and cranberry lettuce wraps

43. Baked falafel with tahini sauce

44. Zucchini noodles with pesto and cherry tomatoes

45. Tuna and white bean salad

46. Stuffed portobello mushrooms with quinoa and spinach

47. Grilled teriyaki tofu with brown rice

48. Greek yogurt chicken salad with grapes and almonds

49. Turkey and black bean lettuce wraps

50. Spinach and feta stuffed mushrooms

These options offer a variety of tastes and textures while keeping your calorie intake in check. Enjoy!

#healthy eating #healthy living #healthy #low cal food #lowcal #low sugar #lowcarbdiet #girly things #thinspo #thinspø

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old-archivist · 2 years

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Foods of Thedas: Raw Ingredients

These are all the canonically mentioned raw ingredients. By that I mean Ingredients that don't require processing like caramel, dried or salted meats, or jam. But the ingredients that go into making such things. As with the previous posts, I didn’t include any of the potential items that could be used, just to prevent confusion should you go looking for the source of any of the items on this list.

For Additional Food Posts

Dishes, Sauces, and Sides

Drinks

Prepared Ingredients

Cannonically Possible Foods and Drinks

Master Post

Fruits, Mushrooms, Nuts, and Vegetables

Edible Plants

Fern Fiddlehead

Lichen

Moss

Pungent Leaves - Unspecified leaves used in Avvar cooking of baked fish.

Rose

Rose Petals

Rosehips

Stripweed

Sugar Cane (Tevinter, Rivain)

Wildflowers

Borage

Chicory

Dandelion

Honeysuckle

Violet

Fruits and Nuts

Apple

Applewood Apples (Orlais)

Golden Apples (Orlais)

Green Apples

Le Pomme Vie et Morte - Apples that grow by the gallows in Val Royeaux.

Red Apples

Windfall Apples

Apricot

Banana

Par Vollen Banana

Rivain Banana

Berry

Blueberry

Cranberry

Elderberry

Raspberry

Strawberry

Caper (Antiva)

Cherry

Cocoa/Chocolate (Donarks)

Coconut

Coffee (Antiva)

Currant

Black Currant

Date - A purple and red fruit with a pit, it has a sweetness and tangy taste. (Tevinter)

Fig

Grape

Lemon

Lime

Nuts

Almond

Chestnut

Pine Nut

Olive

Antivan Olive

Orange (Orlais, Antiva)

Passion Fruit

Peach

Pear

Plum

Pomegranate

Pomegranate Seeds

Grain

Barley

Pot Barley

Oats

Rolled Oats

Rice

Ryott

Ryott Flour

Wheat

Wheat Flour

Whole Grains

Whole Grain Flour

Mushrooms

Deep Mushroom

Field Mushroom

Unspecified Fungus - Used to brew Dwarven ale.

Truffle

Unnamed Glowing Fungus

Wild Mushroom

Vegetables

Beans

Bush Beans

Green Beans

Pale Beans

White Beans

Cabbage

Carrot

Purple Carrot

White Carrot

Celery

Chive

Corn

Checkered Corn

Golden Corn

Yellow Corn

Cucumber

Eggplant

Fennel

Lettuce

Mustard

Onion

Red Onion

Sweet Onion

White Onion

Pea

Pepper

Antivan Pepper

Green Pepper

Hot Pepper

Hot Red Pepper

Red Bell Pepper

Sweet Pepper

Potato

Radish

Spinach

Squash

Marrow Squash

Pumpkin

String Squash

Tomato

Turnip - aka navet

Turnip Greens

Wild Greens

Animal Products

Dairy

Butter

Cow Butter

Goat Butter

Halla Butter

Herbed Butter

Nug Butter

Cheese

Ativan Smoked Cheese

Blue-veined Cheese (Orlesian)

Brie Cheese

Brined Goat Cheese

“Dalish” Cheese - An ill described item as it is unclear if it is actually cheese. One thing is for sure it isn’t Dalish.

Feisty Cheese

Goat Cheese

Halla Cheese

Pecorino Romano (Antivan)

Ram Cheese

Cream

Spiced Cream

Thickened Cream

Whipped Cream

Milk

Cow Milk

Goat Milk

Halla Milk

Ram Milk

Soured Milk

Eggs

Caviar

Chicken Egg

Egg Whites

Egg Yolk

Fish

Carp

Cod

Eel

Krone

Lamprey

Mackerel

Mussel

Oyster

River Herring

Sunfish

Trout

Whitebait

Insects

Cave Beetle (Dwarven)

Giant Spider (Dwarven)

Scorpion

Snail (Avvar)

Wood-burrowing beetle larvae (Dalish)

Meats

Beef

Ox-tongue

Rump Roast - A cut of meat from the hindquarters

Veal

Boar

Bronto

Cat

Deepstalker (Dwarven)

Dog

Dragon

Druffalo

Goat

Gurgut

Gurn

Halla

Hare

Hart

Horse

Liver - General name given, animal isn’t specified.

Lurker (Avvar)

Nug

Phoenix

Pork

Pig's Feet

Pork Hocks

Pork Saddle

Quillback

Rabbit

Ram

Rat

Sheep

Lamb

Mutton

Varghest

Venison

Wandering Hills (Anderfels)

Wyvern

Poultry

Bunting

Chicken

Dove

Duck

Partridge

Pheasant

Pigeon

Quail

Swan

Turkey

Misc.

Dragon Blood (Nevarran)

Druffalo Dung

Honey

Honeycomb

Miscellaneous Ingredients

Baking Ingredients

Ash

Elfroot Ash

Hardwood Ash (Dalish)

Baking Powder

Yeast Cake

Salts

Fine-ground Salt

Rock Salt

Salt

Sea Salt

Others

Brine

Clay (Avvar)

Pine Pitch (Alamarri)

Herbs and Spices

Herbs

Basil

Dried Basil

Bay Leaf

Catsbane

Elfroot

Elfroot Leaves

Royal Elfroot

Lavender (Orlesian)

Mint

Anderfels’s Mint

Foxmint

Peppermint

Oregano

Dried Oregano

Parsley

Prophet's Laurel

Rosemary

Spindleweed

Verdant Spindleweed

Thyme

Spices

Allspice

Anise

Antivan Cord-seed

Cardamom

Cinnamon (Seheron)

Clove

Cumin

Cumin Seed

Deep Mushroom Powder (Orlesian and Dwarven)

Dill

Dill Seeds

Dragon Blood Powder (Nevarran)

Eastern Spice - Unnamed

Fennel Seeds

Garlic

Ginger

Dried Ginger

Hot Pepper Powder

Hot Red Pepper, Crushed

Juniper

Licorice

Mace

Mustard

Mustard Powder

Mustard Seeds

Nutmeg (Seheron)

Grated Nutmeg

Pepper

Black Pepper

Peppercorn

Black Peppercorn

Poppyseed

Saffron

Spice Ball - A variety of mixed spices wrapped in a cheesecloth

Star Anise

Vanilla (Rivain)

Sources: ( If you want to find direct links or page numbers check out the wiki’s Food and Ingredients page.) Dragon Age: Origins (Base and DLCs) Dragon Age: Awakening Dragon Age 2 (Base and DLCs) Dragon Age: The Last Court Dragon Age: Inquisition (Base, DLCs + Multiplayer) Dragon Age Tabletop RPG Core Rulebook Dragon Age Tabletop RPG: Blood in Ferelden Dragon Age Tabletop RPG: Game Master's Kit: Buried Past

World of Thedas Vol. 1 World of Thedas Vol. 2 Dragon Age: The Stolen Throne Dragon Age: The Calling Dragon Age: The Masked Empire Dragon Age: Last Flight Dragon Age: Tevinter Nights Short Story: Paper and Steel Short Story: Paying the Ferryman

DAO Codex Entry: Feast Day Fish Codex Entry: History of Soldier’s Peak: Chapter 3 Codex Entry: In Praise of the Humble Nug

Codex Entry: A Tattered Shopping List

Item: Abyssal Peach Item: Brandy Item: Carnal, 8:69 Blessed Item: Mosswine Item: Rare Antivan Brandy (Gift) Item: Sugar Cake Item: Sun Blonde Vint-1 Item: Wedge of Destiny Item: West Hill Brandy

DAII Item: Dragon’s Blood

DAI Codex Entry: On Avvar Cuisine Codex Entry: Bottles of Thedas Codex Entry: The City of Starkhaven Codex Entry: La Pomme Vie et More Codex Entry: Mad Emperor Reville Codex Entry: Plant vs. Corpses Codex Entry: Ram Codex Entry: A Scholar's Journal Codex Entry: Spindleweed Codex Entry: Surviving the Western Approach Codex Entry: Waterlogged Diary Note: Betta's Travel Journal Note: The Gilded Horn's Drink List Note: Knight-Captain's Orders Note: A Note from the Skyhold Kitchen Note: The Rusted Horn's Menu Note: Scribbled Note Wartable Mission: Inspire Wartable Mission: Plant Crystal in Venatori Headquarters

Last Court Cards Atop the Tower of Lights The Elegant Abbess Flames of Freedom The Glassblowers' Anger Go Hunting Good Neighbor The Next Course The Purveyors of Tea Thieves! An Unofficial Meeting The Wyvern is Cornered

Like this stuff? Wanna support the blog? You can check out my ko-fi.

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allwaysfull · 2 years

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The Recipe | Josh Emett

Minestrone

Wonton Soup

Momofuku Ramen

Pappardelle with Prawns, Peas & Parmesan

Spaghetti alle Vongole (with Clams)

Spaghetti with Tomato Sauce & Ricotta Cheese with Herbs

Ragù Bolognese

Spaghetti all Carbonara

Spaghetti Aglio Olio e Peperoncino (with Peperoncino & Garlic)

Bavette with Cheese & Pepper

Goat Cheese Ravioli in Pancetta & Shallot Sauce

Risotto with Pecorino, Olive Oil & Balsamic Vinegar

Yellow Dal with Spinach

Lentils à la Française

Falafel

Cachapas (Sweetcorn Pancakes)

Tortilla de Patatas (potato)

Tabbouleh

Caesar Salad with Potato Croutons

Pumpkin Seed Coleslaw

Classic Ratatouille

Creamed Spinach

Carrots Vichy

Flemish-style Asparagus

Celeriac Remoulade

Pan con Tomate

St George’s Mushrooms, Garlic & Parsley on Sourdough Toast

Petit Pois a la Française

Roasted Vegetables Catalan-style

Caponata

Cauliflower Cheese

Potato Gratin

Coleannon

Pommes Mousseline

Pommes Dauphine

Potato Rösti

Pommes Anna

Clam Bruschetta with Roasted Vegetables

Moules Marinière

Grilled Scallops with Sweet Chili Sauce & Crème Fraîche

Pulpo a la Feria (Octopus)

Tuna Tataki Salad

Fish Congee

Black Cod with Miso

Coq au Vin

Gongbao Chicken (Spicy Chicken with Peanuts)

Chicken Korma

Chicken Tikka

Guotie & Haozi (Pork & Cabbage Beijing Dumplings)

Tartare de Boeuf Bistrot

Beef Green Curry

Lamb Shank Rogan Josh

Boeuf Bourguignon

Boeuf en Daube Provençale

Veal Osso Bucco with Truffled Polenta & Gremolata

Pizza Pomodoro

Pissaladière

Twice-Baked Goat Cheese Soufflè

Madeleines

Almond Biscotti

Carrot Cake

Easy Vanilla Cake

Dark Chocolate Brownie

Crème Brûllée

Pistachio Ice Cream

Traditional Tiramisu

Chocolate Molten Cakes

Apple Sponge Pudding

Bread & Butter Pudding

Crêpes Suzette

Ruth’s Very Rich Pancakes

Chocolate Truffles

Baba Ghanoush

Olive Tapenade

Anchoiade

Tarmosalata

Café de Paris Butter

Herbed Garlic Butter

Basil Pesto

Chimichurri

Salsa Verde

Classic Skordalia with Bread

Sambal

Thai Chili Jam

Carmalized Onions

Horseradish Gremolata

Preserved Lemons

Pickled Red Onion

Green Tomato Chutney

Confit Tomatoes

Basic BBQ Sauce

Peanut Sauce Four Ways

Green Curry Paste

Salsa Romesco

Tasha’s Napolitana Sauce

Pomodoro Sauce

Salsa al Burro e Salvia (Butter & Sage)

Fish Velouté

Red Wine Sauce

Béchamel Sauce

Béarnaise Sauce

Hollandaise Sauce

Mayonaise

Truffle Mayonaise

Aïoli

Caesar Dressing

Classic Vinaigrette

French Vinaigrette

Lemon Vinaigrette

Green Goddess Dressing

Dashi

Ponzu Sauce

Chicken Stock (white and brown)

Fish Stock

Crème Pâtissière

Crème Anglaise

Naan

Chapati

Pizza Dough

Egg Yolk Pizza Dough

Semolina Pasta Dough

Traditional Pie Dough

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lunisway · 2 months

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04/07 + 08 +09/24

Sorry for being awol the last few days, I was super tired and exhausted. I think the starvation is getting to me. I do constantly think I eat too much by having lunch, but I just can´t stop. So I´ll try minimize the kcal I have.

I´ve recently discovered spinach with ranch as a meal and I fucking love it! Next I´ll maybe try arugula or something to mix it up.

So here is Sunday:

We had Taco Bowls at my job (well as of now I am still volunteering, but they offered me a job for 29$/hour!!! as soon as I get my paperwork fixed) and I took a tiny bit, which I was okay with. I walked a lot that day and organized a COD tournament there for all the people we support and it went great! All in all the mood was super nice. T and me then proceeded to get some steaks to grill, but holy shit! I never realized Ribeye had so many kcal! Next time we grill I will pick something less heavy. Still eating the Couscoussalad, which turns out is actually a Quinoa salad, because I picked up the wrong box from our pantry - ooops. Oh well, we still liked it a lot and it just is so filling! I was still below 1000 kcal so I guess I can live with it.

Here is Monday:

I was sooo surprised by my intake today! I thought it would be far more, but apparently pork loin is pretty low kcal! The Quinoasalad is still kicking and making us happy. Work was dope! I am making actual friends and it makes me so happy and fulfilled. Maybe I will make a career out of it after all, instead of going to law school. We´ll see. I am getting to a point of exhaustion with not eating lunches, so I will allot myself 150 kcal for that! Today I had leftovers of the taco bowls for lunch. Also I´m pretty sure one of my colleagues has an ED. She looks amazing tho! Gotta get back on the workout train soon.

And now to today:

I am pretty okay with today. I shouldn´t have had the waffle, but I couldn´t resist. It smelled sooooo good! My own baking is my goddamn downfall. I felt like I was eating all freaking day. Need to be better. Also 2 tbsp of walnuts contain a whooping 103 kcal?! Sure an hell not going to be okay with that! Tomorrow I want to cut up some ham with spinach and use tortilla chips instead of walnuts. Maybe use some carrot? We´ll see, but spinach salad seems like a good safe food for lunch. Also one of my colleagues offered to go to zumba after work together tomorrow right across the street! I am STOKED. Finally some adults who are dope and not poisoned my hubbys jealous, toxic ex! Like I ever did anything to her lol. All I did was be kind and understand up to a point. I never said anything to her JFC. Whatever, she can eat dirt. I hope she´s miserable with all the shit she´s done to me, but I´ll get to that another day. Today was good. I snacked but oh well. I´m trying to convince T to work out with me now! If not I´ll just do a home workout by myself. I can highly recommend Growwithjo. 2 years ago I had lost a bunch of weight with her workouts already and now I´m back baby!

Baby C is currently the cutest fucking baby kitten I´ve ever met. So much better than T´s former cat lol. I mean I seemed to be her favorite person since she always just wanted to cuddle with me and lay on me but still.

Also some exciting news: The Quinoasalad is done for! we got like 10 or 11 portions out of it, so it has even less then 180 kcal lol.

The plan for the next few days:

-Homemade Tacos (with homemade nachos and tortillas)

-Lasagna soup

-Salmon Pasta Salad with Lemon-Herb Dressing

T really appreciates me cooking and making our foods at home to be healthy and keep everything clean and support him by keeping our home life in order! I love how T always tells me I´m such a better cook than his ex. She apparently sucked at the whole wife thing... Couldn´t keep the house clean for the life of her and just being a slob in general and it gives me such a pleasure whenever he remarks how much better I am at that * laugh*. Like who needs to be reminded of personal hygiene on a regular basis?

#weight goals #weight loss #weight management #diary #i need to lose so much weight #i need to lose this weight #i wanna lose weight #update #relationship #tw ed but not sheeran #tw ed descussion #eedee tumblr #tw eating issues #anor3c1a #fitness #fitblr #fit girls

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weightlosesuccess · 4 months

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Embarking on a 7-Day Portion Control Weight Loss Journey

Embarking on a 7-Day Portion Control Weight Loss Journey: A Comprehensive Guide to Sustainable Transformation

Embarking on a 7-day journey to lose 5 kg through portion control requires dedication, mindfulness, and a commitment to your well-being. Let's delve into a detailed plan that encompasses balanced meals, mindful eating, and gradual lifestyle changes. Day 1-2: Building a Foundation Breakfast: Balanced Kickstart - Begin your day with a nutrient-packed breakfast. - Scrambled eggs with vibrant vegetables provide essential proteins. - Whole-grain toast adds complex carbohydrates for sustained energy. - Enhance your morning routine with a cup of black coffee or green tea. Mid-Morning Snack: Fueling with Fruits - Greek yogurt paired with mixed berries introduces probiotics and antioxidants. - A handful of mixed berries adds a burst of natural sweetness. Lunch: Lean Proteins and Wholesome Grains - Grilled chicken breast with quinoa delivers a protein and fiber combo. - Steamed broccoli and carrots provide essential vitamins and minerals. Afternoon Snack: Smart Hydration and Satiety - Sliced apple paired with almond butter offers a balance of fiber and healthy fats. - Hydrate with water to support digestion and overall well-being. Dinner: Fish, Sweet Potatoes, and Greens - Baked fish with sweet potatoes and a side of mixed greens. - The combination offers lean proteins, complex carbohydrates, and essential nutrients. - Conclude your meal with a soothing herbal tea for relaxation. Day 3-4: Variety and Nutrient-Rich Choices Breakfast: Oats and Omega-3s - Start your day with oatmeal topped with sliced bananas and chia seeds. - Herbal tea infuses antioxidants and aids digestion. Mid-Morning Snack: Protein-Packed Delight - Cottage cheese with pineapple chunks provides protein for sustained energy. - The natural sweetness of pineapple satisfies cravings. Lunch: Balanced Wraps and Refreshing Sides - Enjoy a turkey and vegetable wrap with a side of cherry tomatoes. - Stay hydrated with water infused with a splash of lime. Afternoon Snack: Refreshing Crunch - Baby carrots and hummus offer a satisfying crunch and a mix of nutrients. - Ensure you maintain hydration throughout the day. Dinner: Tofu, Quinoa, and Vibrant Veggies - Stir-fried tofu with quinoa and steamed asparagus. - A plant-based protein source paired with a whole grain and vegetables. Day 5-6: Mindful Choices and Savoring Flavors Breakfast: Smoothie with a Nutritional Punch - Blend a smoothie with spinach, banana, and a scoop of protein powder. - Black coffee for a morning boost without added calories. Mid-Morning Snack: Yogurt Parfait Pleasure - Greek yogurt parfait with granola and mixed berries. - A delightful mix of textures and flavors to keep you satisfied. Lunch: Stuffed Chicken and Mindful Hydration - Spinach and feta-stuffed chicken breast with quinoa. - Stay hydrated with cucumber-infused water. Afternoon Snack: Pear and Cheese Harmony - Sliced pear with a small amount of cheese offers a sweet-savory balance. - Continue hydrating with chamomile tea. Dinner: Tacos and Beans - Grilled fish tacos with cabbage slaw and a side of black beans. - A flavorful and satisfying dinner choice. Day 7: Culmination and Reflection Breakfast: Protein-Packed Pancakes - Whole-grain pancakes with fresh berries and a drizzle of maple syrup. - Green tea to kickstart your day with antioxidants. Mid-Morning Snack: Fresh Strawberries and Yogurt - Fresh strawberries with a dollop of Greek yogurt for a refreshing mid-morning treat. Lunch: Grilled Vegetable Salad - Grilled vegetable and chickpea salad with a light vinaigrette. - Hydrate with water infused with lemon. Afternoon Snack: Hummus and Pita Perfection - Hummus with whole-grain pita bread for a satisfying and nutritious snack. - Sip on chamomile tea for relaxation. Dinner: Cod, Quinoa, and Greens - Baked cod with lemon and herbs, quinoa, and steamed asparagus. - Conclude your portion control week with a well-rounded and delicious dinner. Post-7 Days: Transitioning to Long-Term Habits Gradual Reintroduction: - Slowly reintroduce normal portion sizes, focusing on balance. Regular Exercise: - Establish a consistent exercise routine, combining cardio, strength training, and flexibility exercises. Nutritional Guidance: - Consult with a nutritionist for personalized advice. Mindful Choices: - Continue making mindful food choices for long-term health. This 7-day plan is a comprehensive guide to kickstarting a portion control weight loss journey. It is essential to adapt the plan to individual preferences, dietary restrictions, and nutritional needs. Remember, sustainable weight loss involves gradual changes and long-term commitment. Consult with healthcare professionals or registered dietitians before making significant changes to your diet or exercise routine. Read the full article

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tgrantwellbeing · 1 year

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Last week and this week's ⛽

Aiming to up my protein - training harder these days and want to optimise my progress and nutrition is a big factor

Cheesy 4 egg omelette with a side of baked beans and peas

Post workout Jordans nuts, Tamir's homemade protein granola, kefir, full fat yoghurt, green tea, 🍓🫐 🍌 protein smoothie

Chicken and Pak choi with homemade hummus wraps with a side of bulgar wheat, quinoa and roasted vegetables

Burger and chips whilst watching @noakirel come 3rd at the Eurovision song contest

Air fried salmon fillets with Pak choi (I bought a lot) with crushed Cashew nuts on the salmon and crushed walnuts on the Pak choi (sneak in that protein)

Pre workout coffee from @caffenero frappé latte 👌🏼

Cod (or haddock 🤷🏻‍♂️) with lentil pasta and broccoli 🥦

Chicken sandwich... Hack - buy sliced cooked chicken and add to make the chicken sandwich how it should look like 💪🏼

Egg fried rice with peas, sweetcorn and pak choi

Chopped tomatoes, beans, chicken, spinach, Pak choi (finally finished it all), peas with all sorts of spices and herbs (tumeric, paprika, cayenne pepper, sea salt, oregano, basil, dill)

If you've read this all I'm impressed 😁!

View this post on Instagram

A post shared by T. Grant Well:Being (@t_grant_wellbeing)

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#Instagram

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dan6085 · 1 year

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Here are 30 recipe ideas from Maundy Thursday to Easter Sunday:

Maundy Thursday:

Fish and chips

Grilled salmon with roasted vegetables

Garlic and herb baked shrimp

Creamy seafood pasta

Tuna salad sandwich

Good Friday:

6. Hot cross buns

Creamy clam chowder

Fish tacos with mango salsa

Baked cod with lemon butter

Garlic butter shrimp linguine

Holy Saturday:

11. Slow-cooked lamb with rosemary and garlic

Classic spaghetti carbonara

Slow-cooked beef stew

Creamy mushroom risotto

Roasted chicken with vegetables

Easter Sunday breakfast:

16. Cinnamon rolls with cream cheese frosting

Eggs Benedict with hollandaise sauce

French toast with fresh berries

Bacon, egg, and cheese breakfast sandwich

Pancakes with maple syrup and whipped cream

Easter Sunday lunch:

21. Honey glazed ham with roasted vegetables

Creamy potato gratin

Lemon garlic roasted chicken with green beans

Oven-roasted turkey with stuffing

Prime rib with mashed potatoes and gravy

Easter Sunday dinner:

26. Rack of lamb with herb crust

Beef Wellington with roasted root vegetables

Mushroom and spinach stuffed pork tenderloin

Grilled salmon with mango salsa

Roasted vegetable lasagna with homemade tomato sauce

These recipes offer a variety of options for your meals during the Holy Week, including seafood, meat, pasta, and vegetarian options. You can adjust these recipes to your taste and dietary requirements, and create a memorable and delicious Easter celebration.

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atlanticmustard · 1 year

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Premium Subs Subs With Quality Elements

True BBQ isn't steaks, burgers, hot canine at a cottage or small backyard get togethers. Yes, this ketchup is nice and all, however lately I took my love for things made with tomatoes to the next mustard bbq sauce stage, and also needed to woo my husband at the same time. I took on the discerning problem of barbecue sauce.

I was craving bbq rooster and only had slightly bit of sweet baby ray’s. I might use a smidge less vinegar but beloved the liquid smoke in it. Pee Dee River Swamp Sauce may be discovered at Pattan's Downtown Grille in Rockingham, NC. Come attempt our sauce with our award winning barbecue, brisket, or smoked chicken! Our Pattan Special features the sweeter version of Swamp Sauce, higher generally recognized as "Swangy," which could be bought at Pattan's. It’s naturally spicy and flavored by chili peppers.

Actually, our PC® Black Label Gold Barbecue Sauce is in distinction to something we’ve ever made. It’s made in small batches in Canada from home and imported components, with Canadian mustard seeds and apple cider vinegar. Its mustardy base offers this sauce its golden colour and tangy flavour and makes it deliciously completely different from many sweet tomato-based formulation on the market.

Slow-roasted & tender Canadian Certified Angus Beef® piled excessive on garlic panini. Salt & pepper or Frank’s® RedHot® sauce, served with our famous Zoo dip. We take pride in having something on our menu for everyone and that features ensuring we now have veggie and plant-based Impossible™ Burgers. Our well-known wings tossed in your favourite flavour. Every nacho order is made with freshly fried corn tortillas and served with salsa & sour cream.

No Sugar products are the mainstay of of County Fare! Natural sweetener is used that won’t spike insulin ranges, making it excellent for diabetics. They’re low in calories and carbs with zero fats mustard sauce. And they’re low in sodium with just sufficient kosher salt to tickle the style buds and improve the flavour. No colouring or preservatives are used and are non-GMO.

Granny Smith apples in a flaky double-crust personal-sized pie made with all natural elements. Topped with premium vanilla bean ice cream. Our crispy tempura battered cod with coleslaw, tomato & tartar sauce. Our well-known creamy casserole with mushrooms & a touch of curry, oven baked with a buttery herb crust.

Lemon-chargrilled fresh BC rooster breast, Parmesan cream sauce with sautéed mushrooms, green onion & spinach. Lemon-chargrilled contemporary BC hen breast OR crispy buttermilk hen. Your alternative of Caesar salad OR The Spot’s salad. A garlic butter toasted bun topped with a crunchy and juicy rooster mustard based bbq sauce breast, Mach 3 scorching sauce, jalapeños, Swiss cheese, and onion rings. Grilled rooster breast topped with bacon, lettuce, tomatoes, mayonnaise and cheddar cheese.

Centre sizzling sealing discs on clear jar rim. Screw band down until resistance is met, then enhance to fingertip tight. If your homemade barbecue sauce and ketchup are left unopened, it'll last a couple of months. A selfmade ketchup recipe, without the sugar and agave that’s usually added to ketchup you may find on a grocery retailer shelf. Heinz additionally has a reduced sugar possibility, that throws the sugar proper out the door and replaces it with artificial sweetener in the type of sucralose. Or my private favorite, the no-salt ketchup that as a substitute contains one thing they call “ALSOSALT®”.

Over time different areas perfected their own variations and allegiances quickly developed, most notably St. Louis, Memphis and Kansas City. Most of the flavors we take pleasure in today have their roots in the Southern states, particularly the Carolinas.

#mustard sauce

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russellpipkin · 1 year

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What Do Italians Eat On Christmas Eve and Christmas Day?

Christmas is celebrated all over the world, and each culture has traditions. Christmas is special in Italy; specific foods are eaten only during the holiday season. This blog post will look at what Italians eat on Christmas Eve and Christmas Day. We will explore traditional Italian Christmas cuisine, including seafood dishes!

Italians typically celebrate Christmas Eve with dinner and Christmas Day with lunch, though this year is far from typical. Every region has its traditional fare for the holidays, making the gastronomical celebrations a delightfully varied experience usually enjoyed in the company of family members.

Feast of the Seven Fishes

In Italy, the Christmas Eve dinner is typically meat-free. It consists of seven different types of seafood – known as the ‘Feast of the Seven Fishes‘ in Italian-American culture. Seven is a number with tremendous significance in numerous cultures; it symbolizes completeness, flawlessness and solidarity.

This feast comprises seven exquisite seafood dishes, such as eel, baccala (cured cod), calamari, and shrimp.

The key is moderation for those wanting to commit to seven seafood dishes in one meal. Instead of serving an overly large main dish with seven whole fish, spread out the flavor profiles throughout a variety of small appetizers, soups, pasta, and sides that focus on seafood as their primary ingredient. This way, your dinner guests can experience all seven courses without feeling overly full!

This meal includes a variety of delicious salads, such as insalata di rinforzo (a salad with escarole, olives and anchovies), caponata with herbs, or radicchio tossed with olive oil. Salami-style appetizers are also popular choices.

Christmas Eve dinner in Italy.

Italian Christmas Eve Meals

In Italy, families come together for Christmas eve dinner. It’s a family affair! Italians need to have delicious, traditional meals that bring everyone together.

According to Catholic customs, meat is prohibited from being consumed on the nights before holy days. Consequently, Italians typically indulge in a fish feast on Christmas Eve as an alternative. The main course is usually a variety of seafood dishes, including shrimp, squid or octopus in tomato sauce, stuffed calamari, clams cooked with white wine and garlic, or baked fish.

Pasta is also a popular choice. Some traditional recipes include spaghetti with clams, ravioli filled with ricotta and spinach, or pumpkin-filled mezzelune. Potatoes or other pastries may also be served as side dishes.

The desserts are usually regional delicacies and vary from region to region. Some popular choices include panettone, pandoro (a round sweet bread sprinkled with powdered sugar), and torrone (a traditional Italian nougat candy).

Italian Christmas Day Meals

Christmas Day lunch is an important event where friends and family reunite, sit around the table, engage in conversation, and share jokes – all while savouring delectable dishes! Eating (a lot) of delightful cuisine is unquestionably the main agenda of this important celebration.

All across Italy, the traditional Christmas Day feast has remained consistent for generations, and it consists of the following:

The antipasti: An array of carefully selected cured meats, cheeses and delightful fried finger foods

The pasta: This course could be gnocchi, ravioli or spaghetti – depending on the region.

The main course: This usually features roasted or grilled meat, such as pork, lamb, beef or rabbit.

The contorni (side dishes): This consists of an array of seasonal vegetables, such as artichokes and bell peppers.

The dolci (desserts): Sweet treats highlight the meal! Some traditional desserts include panettone, pandoro or tiramisu.

An antipasti dish for Christmas

Antipasti

From prosciutto to Parmigiano-Reggiano, a classic antipasti selection features cured meats and cheeses. Garlic bread or bruschetta is also part of this course, helping to prepare the palate for the main dishes.

In the north of Italy, you may find polenta croutons topped with Gorgonzola cheese or Piedmontese bagna cauda (a garlic and anchovy dip). Meanwhile, focaccia, arancini (rice balls filled with cheese and other ingredients) and caponata are popular in the south.

Pasta Course

Pasta is an essential component of the Christmas feast. Common recipes include lasagne, ravioli, linguine or spaghetti accompanied by delicious sauces. Pesto alla Genovese (Ligurian pesto), ragù Napoletano (Neapolitan meat sauce) and pesto Trapanese are some of the most popular choices.

Main Course

The main course usually consists of roasted or grilled meat, such as pork, lamb, beef or rabbit. Some regions have their specialities, such as cotechino (boiled sausage) in Lombardy and zampone (stuffed pig’s trotter) in Emilia-Romagna.

Contorni (Side Dishes)

The contorni usually consists of seasonal vegetables, such as artichokes and bell peppers. Carrots, mushrooms or potatoes may also be served as side dishes.

Dolci (Desserts)

Tiramisu, panettone, pandoro and cannoli are some of the most typical Italian desserts. You may also find sweet ravioli filled with ricotta cheese or fruit pies decorated with marzipan in certain regions.

No matter what region of Italy you’re in, Christmas is a special occasion where friends, family and food come together to create an unforgettable celebration.

We hope you’ve enjoyed learning about delicious dishes Italians enjoy on Christmas Eve and Christmas Day! Buon Natale a tutti! (Merry Christmas to all!)

Happy Holidays from Italy!

source https://sesamorestaurant.com/news/what-do-italians-eat-on-christmas-eve-and-christmas-day/ from Sesamo https://sesamorestaurant.blogspot.com/2022/12/what-do-italians-eat-on-christmas-eve.html

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abramsbooks · 3 years

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RECIPE: Apple Tarte Tatin (from Home Style Cookery by Matty Matheson)

If your apples aren’t glowing orbs of caramel-glazed perfection, then I’m sorry, but start over. Tarte Tatin should be almost an opaque mandarin orange in color, and if it’s gray, mealy soft, and flat then your apples were shit and your caramel was not hot. You have to make tarte Tatin hot and the apples have to be perfect. They don’t have to be perfectly sliced and fitted into the pan—even mine is not perfect in formation. The consistency is what’s key and what really matters. This is perfect with a slice of cold sharp Cheddar or a really good vanilla bean ice cream . . . or both, really.

Serves: 6 to 8

Prep time: 2 hours and 10 minutes

For the pâte brisée:

1⅓ cups (190 g) all-purpose flour, plus more for rolling

¼ teaspoon salt

¾ cup (180 g) cold unsalted butter, cut into small pieces

⅓ cup (75 ml) sour cream

1 egg, beaten with 1 tablespoon water to make egg wash

For the caramel:

½ cup (110 g) granulated sugar

For the apples:

4 pounds (about 9 small) Granny Smith apples or any kind of baking apple

3 tablespoons lemon juice

½ cup (120 ml) Devonshire clotted cream, for serving

Make the pâte brisée: In a large bowl, combine the flour and salt. Blend the cold butter into the flour mixture with a hand mixer to get a grainy texture with the butter forming into pea-size bits. Add the sour cream and mix, lifting and turning the mixture with a spatula to prevent some spots from becoming wetter than others. Add water one spoonful at a time until the mixture holds when pressed between your fingers. Cover the dough with plastic wrap and refrigerate for at least 30 minutes.

On a clean floured work surface, using a rolling pin, roll out the dough to 1/8 inch (6 mm) thick. Place on a baking sheet and store in the fridge until you’re ready to bake.

Make the caramel: Put 2 tablespoons water into a heavy-bottomed pot. Cover with the sugar, place over medium-low heat, and heat until the sugar dissolves. Don’t stir, as this can cause the sugar to crystallize. Turn up heat to medium-high and heat until the sugar starts to turn golden brown and turns to caramel, 8 to 10 minutes. Pour the caramel into a 10-inch (25 cm) cast-iron skillet to coat the bottom and allow to cool. The caramel will set and harden.

Preheat the oven to 350°F (175°C).

Make the apples: Peel, seed, and cut the core out of the apples with a melon baller, then cut the apples into quarters, leaving 1 half-apple slice for the center apple. Place the apples in a bowl of water with the lemon juice as you cut them to prevent browning.

Remove the apples from the lemon water and transfer onto the hardened caramel in the skillet. Line the inside rim of the skillet with apple quarters, packing them in tightly, then make a second compact ring moving toward the center. Place the half piece of apple peeled skin side down in the center of the skillet.

Take the pâte brisée out of the fridge. Place the dough on top of the apples and use a small sharp knife to cut off excess dough all the way around the outside of the skillet so the dough is flush with the rim.

Brush the top of the dough with an even layer of egg wash edge to edge. Place the tarte Tatin in the oven and bake for 35 to 40 minutes, until the crust is golden brown and some caramel is bubbling up around the edges. Remove from the oven and allow to cool on a wire rack for 10 minutes.

Place a serving plate on top of the tarte Tatin and gently hold it against the crust. Make a quick flipping motion, place on the table, and remove the skillet to reveal the glistening apple orbs.

Serve warm, with a dollop of Devonshire clotted cream.

Chef Matty Matheson follows up his New York Times bestseller with an even bigger book that is all about quality home cooking.

Matty returns with 135 of his absolute favorite recipes to cook at home for his family and friends, so you can cook them for the people you love. Home Style Cookery is his definitive guide to mastering your kitchen, covering everything from pantry staples (breads, stocks, and pickles) to party favorites (dips, fried foods, and grilled meats), to weeknight go-tos (stews, pastas, salads), and special occasion show-stoppers (roasts, smoked meats, and desserts). It starts with basics like Molasses Bread in an Apple Juice Can, Beef and Bone Marrow Stock, Kitchen Sink Salad, Thanksgiving Stuffing Butternut Squash, and the tallest Seven-Layer Dip you have ever seen. Next it covers comforting recipes like Littleneck Clam Orecchiette, Pho Ga, Sichuan Newfoundland Cod, Double Beef Patty Melt with Gruyere and Molasses Bread, and Matty’s take on the ultimate Submarine sandwich. And it closes with bangers like Fish Sticks with Kewpie Tartar Sauce, Salt Crust Leg of Lamb and Yukon Golds with Creamed Spinach, Texas-Style Prime Rib, T-bone Steak and Fine Herb Chimichurri, and Lobster Thermidor with Bearnaise and Salt and Vinegar Chips. It even has desserts like his wife Trish’s Chocolate Chip Cookies and Creme Caramel.

In Home Style Cookery, Matty shares his bold style of cooking. Along with beautiful photographs of Matty’s dishes and his farm, this book is filled with signature recipes that are equal parts approachable and tasty. Matty’s first book shared his culinary story, Home Style Cookery will help you build yours.

For more information, click here.

#abramsbooks #abrams books #home style cookery #matty matheson #matty matheson a cookbook #matty matheson home style cookery #tarte tatin #apple tarte tatin #recipe #free recipe

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theyareweird · 2 years

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A Five Nights at Freddy’s Inspired Sides Menu

Fazbear’s Magical Mozzarella Sticks

Deep-fried mozzarella sticks in a thick seasoned batter and sprinkled with a parmesan cheese crumble. Served with a side of marinara sauce: $1

Small: $10, Medium: $20, Large: $30

+ Real Cheese $10

Golden Freddy’s Fries

Seasoned French Fries with a crispy outside and a fluffy inside. Served with a side of ketchup: $1

Small $10, Medium $20, Large $30

+ Wide Waffle $10

+ Thick Steak $10

Chica’s Chicken Strips

Juicy chicken strips deep-fried in a thick seasoned breading. Served with a side of ketchup: $1

Small: $10, Medium: $20, Large: $30

+ Real Poultry: $10

Chica’s Cheesy Chicken Salad

Lemon drizzle grilled chicken, corn and croutons; topped with cheddar and mozzarella cheese on a bed of lettuce.

Small: $10, Medium: $20

+ Real Cheese: $10

Bonnie’s Bread Sticks

Golden baked bread sticks with a soft and fluffy inside. Served with a side of four cheese sauce: $1

Small: $10, Medium: $20, Large: $30

+ Top Parmesan: $10

+ Top Cheddar: $10

+ Exotic Butter Garlic Salt & Herb Spread: $20

Bonnie’s Supreme Veggie Salad

Chopped carrots, tomato slices, black olives and red unions mixed in olive oil on a bed of red lettuce.

Small: $10, Medium: $20

+ Washed Ingredients: $10

Foxy’s Bacon & Egg Salad

Scrambled eggs, baby tomatoes, diced ham and red peppers on a bed of spinach topped with bacon bits.

Small: $10, Medium: $20

+ Real Pork: $10

Pirate Cove’s Cod Nuggets

Deep-fried cod nuggets with a light and crispy breading. Served with a side of Tartar Sauce: $1

Small: $10, Medium: $20, Large: $30

+ Real Fish: $10

There is no guarantee all ingredients are fresh, and or, real. Products appear different from featured photographs. Freddy Fazbear’s is not responsible for food poisoning or death upon consumption of purchased food products.

#article #five nights at freddy's #horror game #fnaf #food

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theveganspecialist · 4 years

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Four of the best cheap local health foods in the UAE

Want to get in shape without spending thousands of dirhams on healthy foods that have far too many air miles? BBC Good Food Middle East has found the best cheap health foods on offer in the UAE.

Local spinach

Fresh local spinach is a rich source of iron, vitamin A and dietary fibre. Best of all – it’s available from supermarkets in the UAE at less than a dirham a bunch!

Three delicious healthy spinach recipes to try:

Spinach & matcha pancakes

Herb and garlic baked cod with romesco sauce and spinach

Spinach and watercress soup

Houmous

UAE supermarkets have some of the best natural houmous available in the world, and is available for as little as AED 4 for around 400g. The calories in hummus are nutrient dense, which means that whilst it’s not a low-calorie food, the calorie-nutrition ratio is high, making it a good health food. Houmous is rich in B vitamins, healthy fats and minerals such as manganese and copper.

Three delicious healthy houmous recipes to try:

Roasted cauli broccoli bowl with tahini houmous

Peanut houmous with fruit and veg sticks

Mint roast veg and houmous salad

Dates

Due to the vast number of date farms across the UAE means that the cheap nutritious health food is readily available across most supermarkets in the country. Dates are packed full of Copper, magnesium, manganese, vitamin B6, niacin, pantothenic acid, and riboflavin. Meaning that they have great healing properties and also helps your body metabolise protein, fats and carbohydrates.

Three delicious date recipes to try:

Aromatic lamb with dates

Moroccan chicken with couscous and dates

·Date and buckwheat granola with pecans and seeds

Camels’ milk

Camels’ milk is lower in fat and saturated fat than cows’ milk, and also has higher levels of iron and vitamin C. It can be substituted in recipes including cows milk, almond milk and soya, and can be added to tea and coffee.

Substitute camels’ milk into these delicious recipes:

Strawberry, banana and almond smoothie

Vanilla almond and chia breakfast bowl

We would appreciate it if you could leave a review about your experience with us: Pinterest: https://www.pinterest.co.uk/Healthy_Lifestyle_Network/ Reddit: https://www.reddit.com/user/Theveganspecialist Discord: https://discord.gg/neutkHm #vegan #fitness #covid19 #goals #blessed

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fennelfronds · 5 years

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salmon “en papillote” with shallots, tomatoes and basil

My parents garden currently features overflowing trellises of grape and celebrity tomatoes, as well as an overgrown basil plant, so I wanted to make use of these for dinner. In season and homegrown, the tomatoes have a particular flavor that combines fruity sweetness with acidity and some deep, savory umami.

The present recipe is for a large salmon fillet but could work with a firm-fleshed white fish like cod, too; a piece that’s about 12 inches long by 5 inches wide should be enough for 4...the piece was actually much longer than than, so I cut off a piece and made a butter, dill, thyme (both also from the garden) and garlic mixture that I placed on top for two siblings who are anti-tomato

“En papillote” refers to a French technique wherein fish is cooked in a parchment (or aluminum) parcel; it’s a combination of roasting and steaming that produces flavorful and well-cooked results. I used a New York Times recipe as my guide for temperature and cook time.

Because tomatoes were all around, the fish was served with a corn succotash with basil, shallots and tomato, alongside sautéed spinach and a tomato and basil salad with one of the riper celebrity tomatoes...and a riesling, followed by a peach and cardamom pie currently in the oven that I made with my sister

It’s a summery overkill, but the tomato basil combination never gets old

...

1 large piece of filleted salmon

A few leaves of basil, ripped

A few sprigs of thyme or oregano

1 shallot, thinly sliced

A handful or more of grape tomatoes, halved

Kosher salt

Coarse ground black pepper

Dry vermouth or white wine

Olive oil

Parchment paper

...

Preheat the oven to 400/375 convection.

Pat dry the salmon and lay it on a large piece of parchment paper so that the paper can be folded over the fillet with about an inch of margin.

Season with kosher salt and pepper.

Throw on sliced shallots, tomatoes, and basil or other herbs. Garlic may also be a good substitute for shallots here.

Drizzle a little olive oil. This is more so for flavor, since the fish, in the case of salmon, has a lot of natural fat and moisture.

Fold over paper and begin rolling the edges towards the fish, crimping as you go along. Start from the sides and then roll the longest edge. If you find that the parcel doesn’t seal because the edges of the paper don’t meet, you can fix this my folding and pressing some aluminum across the gap.

Place in the middle rack and the oven and bake for 10-15 minutes. 12 was great for the size of fish I had, and less than 10 may even be necessary for a smaller piece. The fish should be flaky and firm.

https://cooking.nytimes.com/recipes/1019057-salmon-en-papillote-salmon-in-parchment

#dinners #recipes

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weightlosesuccess · 5 months

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Embarking on a 7-Day Portion Control Weight Loss Journey: A Comprehensive Guide to Sustainable Transformation

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