All posts filed under: Entertaining & Food

Barbecued Pineapple with Coconut & key Lime Ice Cream

Serve 8 Ingredients 125g   Sugar 25g piece root ginger, peeled and finely grated 1  Large  Pineapple, topped, tailed and peeled 500ml  Coconut & key Lime Ice Cream  Directions 1. Place the sugar, ginger and 200ml boiling water into a large shallow dish and mix until the sugar dissolves. 2. Slice the pineapple into 16 rounds about 0.5-1cm thick. Place into the sugar mixture and leave to marinate for 1 hour, turning over occasionally so that the fruit soaks in the syrup. 3. Light or preheat the barbecue, griddle or grill until hot. Cook the pineapple, brushing with the syrup throughout, for 2-3 minutes on each side, or until golden and char-marked. Brush or drizzle with more of the remaining syrup before serving with the ice cream. Enjoy !

Pistachio and Cheese Sandwich

What is the perfect solution for a bad day? A Pistachio and Cheese sandwich! It’s comforting. It’s quick. It serves up a warm, comfy hug from the inside out. Ingredients Serves 2 1 loaf of Sicilian bread, sliced 4 slices of bacon 1/2 cup pistachios, shells removed, roasted and salted (available in our bulk aisle!) 3 oz. Mahon cheese, sliced 3 oz Piave Vecchio, sliced 1 Tbls butter Directions Preheat oven to 400º F. Lay bacon out on a rimmed baking sheet and bake in preheated oven for 12 minutes. Drain fat. Meanwhile, warm butter in a large skillet over medium heat, and slice  Sicilian Bread Place 4 pieces of bread in skillet and flip once, warming both sides. Add 1/2 of Mahon to each of 2 bread slices in the skillet and 1/2 of Piave Vecchio to each of 2 bread slices and place skillet into your preheated oven. Allow cheese to melt, 3-5 minutes. Pile up cooked bacon and pistachios on a cutting board and chop together into small pieces. Remove skillet from oven and back …

Roasted Organic Rainbow Carrots

Makes 4 to 6 servings Ingredients 2 bunches of organic rainbow carrots with the tops removed, whole 2 tablespoons extra-virgin olive oil 1 teaspoon sea salt 1 teaspoon fresh diced oregano 1 teaspoon fresh diced rosemary 1 teaspoon fresh diced  thyme 1 teaspoon fresh diced sage Directions Preheat oven to 400 degrees. Spread the carrots in a large baking dish and drizzle with olive oil. Season with the salt, oregano, rosemary, thyme, and sage.Toss to coat. Bake for 35 minutes, stirring occasionally, until carrots are tender and beginning to brown. Enjoy!  

French 75 Cocktail

Ingredients 1 oz. Hendrick’s Gin 1/2 oz.St Germain  (elderflower liqueur) 1/2 oz. lemon juice 1-2 tsp. simple syrup (if you like it extra sweet) champagne ice berries & lemon for garnish Directions Shake gin, St. Germain, lemon juice & simple syrup in cocktail shaker with ice. Strain into glass. Top with champagne & garnish with berries & lemon. Enjoy! Via .Oregon Bride Photo: Lora Grady

Apricot Rosemary Jam

 Ingredients 1  quart dried apricots ( 1 1/2 pounds/ 680 g), pitted and mashed 2 cups granulated sugar 3 tablespoons finely chopped rosemary Juice of 1 lemon Directions Combine the apricots, sugar, and chopped rosemary in a large, non-stick skillet over medium-higth heat. Stirring regularly, bring the fruit to a boil and cook until it bubbles and looks quite thick, 12 t0 15 minutes. It’s done when you pull a spatula through the jam and it doesn’t immediately rush to fill the space you’ve cleared. When the jam seems thick and spreadable, stir the lemon juice. Funnel into the jar . Enjoy ! From Amazon – Weck Jar Photo: Monica Melsness  

Almond Cake

  Serve 8 Ingredients Butter, for greasing Generous 1 cup ricotta cheese 4 eggs, separated 1 tsp almond extract Generous 3/4 cup sugar Finely grated rind of 1 lime Toasted silvered almonds, to decorate Confectioners’ sugar, sifted, for dusting Directions Preheat the oven to 300F/ 150C.Grease and line a 9-inch / 23cm round cake pan. Beat together the ricotta, egg yolks, almond extract, and sugar. Stir in the almonds and lime rind. Whisk the egg whites in a clean bowl until they form soft peaks. Fold the whites lightly into the  ricotta mixture using a large metal spoon. Spread the mixture in the pan and bake in the preheated oven 50-60 minutes, until firm and lightly browned. Cool the cake in he pan for 10 minutes, then turn out onto a wire rack and sprinkle with silvered almonds. Leave to cool completely. Dust with confectioners’ sugar and serve. Enjoy!!  

West Coast Sparkle Cocktail

Inspired by the classic French 75, this cocktail is the perfect accompaniment to a spring day gathering of friends. Ingredients 1 oz. Momokawa Silver saké 1 Tbls Hibiscus Lavender syrup 1 Tbls fresh Meyer lemon juice 4-5 oz. Scharffenberger Brut Ice Directions In a cocktail shaker or mason jar filled halfway with ice, add saké,  Hibiscus Lavender syrup and lemon juice. Shake for 15-20 seconds. Strain into a glass and top with sparkling wine. Mocktail version: You can make a delicious non-alcoholic version of this drink. Substitute pear or apple juice for the saké,  and sparkling water for the sparkling wine. Cheers! Sonoma Syrup Lavender Simple Syrup 12.7 oz    

Halibut with Lemon Beurre Blanc

Ingredients Serves 4 1 shallot, minced 8 oz. white wine 2 oz. lemon juice 12 Tbls cold unsalted butter, cubed Salt and pepper, to taste 4 portions 6-8 oz. halibut fillets, skin removed by fishmonger Salt and pepper to taste 1 Tbls olive oil for sautéing Directions Combine shallots, white wine and lemon juice in saucepan over medium-high heat and reduce to 2 Tbls. Reduce heat to low. Add butter, one cube at a time, whisking until the mixture is fully emulsified. Season with salt and white pepper. Keep mixture (lemon beurre blanc) on stove but not on heat until ready to serve. Preheat oven to 400°. Season halibut with salt and pepper. Heat a large, heavy, ovenproof skillet over medium-high heat. Add oil and coat skillet. Sear fish in skillet for 2-3 minutes and flip to the second side. Place the skillet in the preheated oven and roast for an additional 8-10 minutes. Remove from oven and let rest for 2 minutes. Serve each portion with a spoonful of lemon beurre blanc. Enjoy!! Recipe …

Good Friday Recipe: Salmon en croute with artichokes

This is such a simple but delicious blend of flavors – you can serve either warm or cold, so any leftovers won’t go to waste. Ingredients Serves: 8 2 prime salmon fillets, each weighing about 450g 125g Goats Cheese spread 175g Artichoke Hearts paste 2 tbsp olive oil 500g pack frozen Cooks’ Ingredients All Butter Puff Pastry, defrosted 1 egg yolk beaten with 1 tsp water, to glaze Directions Place one salmon fillet on a board, skin side face down. Spread with the goat cheese and plenty of seasoning. Scatter the artichokes over, pressing down gently and drizzling with oil left in the tub. Arrange the second salmon fillet on top, skin side face up. Tie at 6cm intervals with kitchen string. Heat the oil in a frying pan large enough to fit the sandwiched fillets. (If you don’t have a pan large enough, use a flameproof roasting tin instead.) When the oil is hot, add the fillets and fry briefly on both sides to seal. Drain and leave to cool. Preheat the oven to 400F. …

Slow Roasted Lamb with Olives

Ingredients: 1 boned shoulder of lamb, about 1.5kg, from the meat counter      4 tsp Cooks’ Ingredients Anchovy Past      180g Halkidiki Pimiento-stuffed Greek Olives, roughly chopped      4 cloves garlic, sliced      50g raisins     20g pack fresh coriander, roughly chopped      2 tbsp clear honey    Finely grated zest of 1 lemon, plus 1 tbsp juice Directions 1. Preheat the oven to 425°F. Unroll the lamb joint and place on a board with the fat side face down. Trim off any areas of excess fat. Season with plenty of black pepper and spread with the anchovy paste. Scatter with about two-thirds of the olives, the garlic, raisins and about two-thirds of the coriander. 2. Roll up the meat and secure at 4cm intervals with kitchen string. Place in a small roasting tin with the join underneath and season. Roast for 30 minutes then reduce the oven temperature to 300°F, gas mark 2 and roast for a further 2½ hours. 3. Mix the honey with the lemon zest …

Pork Ragu over Creamy Polenta

Let’s call March like it is – the cruelest of months.( You are Welcome, April.) But hey, when it’s cold, wet, and stormy outside, there’s no better time to hunker down in your kitchen and cook up this Pork Ragu over Creamy Polenta . 8 servings Ingredients Pork: 3 Ib.skinless boneless pork shoulder,cut into 3 pieces Kosher salt, freshly ground pepper 1 Tbsp olive oil 1 large onion, finely chopped 6 garlic cloves, finely chopped 2 Tbsp . tomato paste 1/2 cup full-bodied red wine 1 28-oz. can whole peeled tomatoes 4 sprigs thyme 2 sprigs rosemary 2 bay leaves Polenta and Assembly Kosher salt 1 1/2 cups coarse polenta ( not quick-cooking) 1/4 cup unsalted butter 1/2 cup grated Parmesan ( from about 2 oz.), plus more for serving Freshly ground black pepper 1/2 cup chopped fresh parsley Olive oil ( for drizzling) Directions Pork: Season pork with salt and pepper. Heat oil in a large heavy pot over medium. Cook pork, turning often, until evenly browned, 10-12 minutes. Transfer to a platter and …

Three Great French Wines

    The first is one of the most celebrated wines of Château Cheval Blanc Maison which reached in 1954 the unique honor of receiving the rank of Premier Grand Cru Classé A, that is, one of the best wineries from the Saint-Emillion region of France. The 2006 vintage also received a score of 94/100 on meticulous evaluation by the Wine Spectator – renowned authority on premium wines.     The P2 is part of a series of champagnes produced from excellent vintage 1998 Dom Perignon and hit 98/100 points in Wine Spectator.   Finally, the Château d’Yquem Sauternes, house producer whose 2001 crop received unbeatable 100/100 points in the evaluation of Wine Spectator and is the only fashion house to achieve the classification of Premier Cru Supérieur.      

Spring Onion Pizza

Pizza is the ideal showcase for the green onions of spring. It cooks quickly, allowing these tender shoots and their bulbs to meld with oozing mozzarella and fresh garden herbs.  Ingredients One 12-inch pizza 1 recipe whole wheat Pizza Dough (see recipe) 1 spring onion, thinly sliced 1 spring leek, thinly sliced 1 green garlic stalk, thinly sliced (or 1 small garlic clove, finely chopped) 2 scallions, halved lengthwise and cut into 2-inch pieces 4 ounces fresh mozzarella, cut into 8 pieces 1⁄2 teaspoon roughly chopped fresh oregano 1⁄2 teaspoon roughly chopped fresh marjoram 1⁄2 teaspoon roughly chopped fresh thyme leaves Extra virgin olive oil Chopped fresh parsley Directions Place a pizza stone in the oven or on the grill and heat to 500°F. On a lightly floured surface, roll out the pizza dough to fit the pizza stone. Transfer the dough to a lightly floured cookie sheet or upside-down baking sheet. This will be the vessel to help transfer the pizza to the hot stone. Scatter the onion, leek, garlic, and scallions evenly across …

Raspberry Roulade

Ingredients Butter or oil, for greasing 3 eggs 1 egg white Generous 1/2 cup superfine sugar, plus extra for sprinkling 1 tsp vanilla extract 1/2 cup all-purpose flour, sifted Filling 3/4 cup raspberry  jam confectioners’ sugar, sifted, for dusting Directions Preheat the oven to 400F/200C. Grease a 13×8 inch/33×22 cm-jelly roll pan and line with nonstick parchment paper. Place the eggs, egg white, and sugar in a bowl over a pan of very hot water.Whisk with an electric mixer until pale and thick enough to leave a trail. Whisk in the vanilla extract, then fold in the flour lightly with a metal spoon. Spoon into the pan,spreading evenly. Bake in the preheated oven for 12-15 minutes, until golden brown and firm. Sprinkle a sheet of parchment paper with superfine sugar. Turn out the roulade onto the paper and peel off the lining paper. Trim the edges. Quickly roll up the sponge from one short side, with the paper inside. Cool completely. Carefully unroll the roulade, remove the paper and spread the  raspberry  jam over. Roll …

Summer Vegetable Risotto

    Spring is just around the corner. And I don’t know about you, but I am  looking forward to lighter food  that is  full of taste and texture. Ingredients: handful pine nuts handful blanched almonds ½ onion, finely chopped 2 cloves garlic, finely chopped 1tbs olive oil 300g Risotto rice 1 vegetable stock cube plus 1litre boiling water 150ml Eisberg Riesling 1 courgette, thinly sliced 100g fresh peas 100g asparagus, cut into bitesize pieces freshly ground black pepper few sprigs fresh flat-leaf parsley knob butter parmesan cheese, to serve ½ lemon, zest only Directions Lightly toast the nuts in a small dry frying pan for a few minutes until golden then set aside. In a large saucepan, gently fry the onion in the oil for 5 minutes until soft but not browned, then add the garlic and fry for another minute. Tip in the rice and stir well to coat all the grains in oil then add two ladles of hot stock, stirring gently until most of the stock is absorbed. Add the alcohol-free Riesling and cook gently until …

Blueberry & Passionfruit Drizzle Squares

  Ingredients makes 9 squares Scant 3/4 cup butter,softened plus extra for greasing 2 eggs Generous 3/4 cup superfine sugar 1 1/4 cups self-rising flour, sifted 1/3 cup milk Finely grated zest of 1 lemon 1 1/2 cups blueberries Syrup 4 ripe passionfruit 1 cup confectioners’ sugar, plus extra, sifted , for dusting Directions Preheat the oven to 375F / 190C .Grease  and line the bottom of a 9-inch/23-cm square cake pan. Whisk the  butter, eggs, and sugar until pale and fluffy.Fold in the flour lightly and evenly. Stir in the milk, lemon zest, and 1 1/4 cups of the blueberries. Spread into the cake pan. Bake in the preheated oven for 25-30 minutes, until firm and golden brown. Remove from the oven and left cool in the pan. Meanwhile, make the syrup. Scoop the pulp from a passionfruit and rub through a strainer. Discard the pips. Place the confectioners’ sugar and passionfruit juice in a saucepan and heat gently, stirring, until the sugar dissolves. Prick the warm cake with a fork, and spoon the …

Roast Salmon with Citrus Ginger Aïoli

Salmon is not indigenous to the Caribbean but works surprisingly well when infused with Caribbean flavors like ginger and citrus. INGREDIENTS 3 tablespoons olive oil Juice of 1 orange Juice of 1 lime 1 bunch fresh rosemary, chopped 1 inch ginger, peeled and grated 4 cloves garlic Sea salt and freshly ground black pepper 1 (2- to 2 1⁄2-pound) side of salmon, skin on 2 oranges, thinly sliced For the Citrus Ginger Aïoli: Juice and zest of 1 orange 1 cup mayonnaise 1 teaspoon Dijon mustard 2 tablespoons olive oil 1 teaspoon minced garlic 1 teaspoon peeled and grated fresh ginger Sea salt and freshly ground black pepper DIRECTIONS Preheat the oven to 500ºF. In a small bowl, combine the oil, orange and lime juices, rosemary, ginger and garlic and season with salt and pepper. Place the salmon in a large baking dish and pour the marinade on top. Arrange the orange slices on top of the salmon. Let marinate in the refrigerator for about 1 hour. To make the citrus ginger aïoli, in a small …

Sizzling Shrimp Scampi

             Ingredients       2 stick(s) unsalted butter, softened 3 large garlic cloves, very finely chopped 1 tablespoon(s) chopped flat-leaf parsley 2 teaspoon(s) chopped flat-leaf parsley 1 1/2 teaspoon(s) finely grated lemon zest 1 teaspoon(s) freshly squeezed lemon juice 1/2 teaspoon(s) chopped thyme leaves Kosher salt and freshly ground black pepper 3 pound(s) large shrimp, shelled and deveined, tails left on 1 tablespoon(s) thinly sliced basil leaves Crusty bread, for serving    Directions   Preheat the oven to 450°F. In a medium bowl, mix the butter with the garlic, 2 teaspoons of the parsley, the lemon zest, lemon juice, and thyme and season with salt and pepper. In a large gratin dish, arrange the shrimp, tails up, in a circular pattern. Dot the shrimp with the flavored butter and roast for about 10 minutes, until the shrimp are pink and the butter is bubbling. Sprinkle the shrimp with the remaining 1 tablespoon of chopped parsley and the basil leaves. Serve hot with bread.                                             serve 8

Three potato papillotes with blue cheese

Ingredients 2-3 (about 500g) long, slim sweet potatoes 1 large (about 200g) white-skinned potato 1 large (about 200g) red-skinned potato 75g butter in 1cm cubes 6 sprigs fresh thyme, rosemary or savoury Salt and pepper 150g mascarpone 75g Cotswold Blue or Blue Vinney or other blue cheese 4x36cm squaresof greaseproof paper or aluminium foil, or 4 medium oven bags Directions Step 1) Wash and paper-dry the potatoes. Slice the sweet potatoes very thinly crossways. Cut the other potatoes in half lengthways, then slice very thinly crossways. Keep the varieties separate. Step 2) Take one papillote and rub its centre with a little butter. On it place three rows of slightly stacked potatoes: sweet, white- then red-skinned. Dot with butter. Scatter over whole or chopped herbs, reserving 4 sprigs. Season. Gather up one papillote edge. Roll, twist and crimp the sides together to form a semi-circular purse shape; use heatproof clips or wooden pegs, if necessary. Do not puncture the paper. Repeat for the other 3 parcels and set in a steamer. Step 3) Cook for 30-35 minutes, if …

Butternut squash, kale, and crunchy pepitas tacos

   via Bay Area Bites Makes about 12 tacos; serves 4 to 6 Ingredients: Cashew Crema   2/3 cup raw cashews 1 teaspoon cumin seeds 6 tablespoons freshly squeezed lime juice (from about 3 limes) 1/4 cup water 2 teaspoons kosher salt Pumpkin Seeds     2 teaspoons vegetable oil 1/3 cup raw hulled pumpkin seeds 1/4 teaspoon cayenne pepper 1/4 teaspoon kosher salt Filling 2 tablespoons vegetable oil 3/4 cup finely chopped yellow onion 1 clove garlic, minced 3 cups 1/2-inch-diced butternut squash 1 teaspoon chile powder 2 teaspoons kosher salt 4 cups finely chopped kale Corn tortillas, warmed, for serving Chopped white onion, chopped fresh cilantro, and salsa of choice, for serving (optional) Instructions:   To make the crema, soak the raw cashews in room-temperature water to cover for at least 1 hour. Drain and reserve. Toast the cumin in a small, dry, heavy skillet over medium heat for about 1 minute, until fragrant. Transfer to a spice grinder, let cool, and grind finely. In a blender, combine the cashews, cumin, lime juice, water, …

Starbucks Lemon Loaf

Ingredients   1 1/2 cup(s) FLOUR 1/2 teaspoon(s) BAKING SODA 1/2 teaspoon(s) BAKING POWDER 1/2 teaspoon(s) SALT 3 EGGS 1 cup(s) SUGAR 2 tablespoon(s) BUTTER; Softened. 1 teaspoon(s) VANILLA 1 teaspoon(s) LEMON EXTRACT 1/3 cup(s) LEMON JUICE 1/2 cup(s) OIL LEMON ICING 1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon. 2 tablespoon(s) WHOLE MILK; I Used 2%. 1/2 teaspoon(s) LEMON EXTRACT Instructions Combine flour, baking soda, baking powder and salt in a bowl. Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl. Pour wet ingredient into the dry ingredients and blend until smooth. Add oil and mix well. Pour batter into a well greased 9×5-inch loaf pan. Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean. Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed. When the loaf is cool, remove it from pan and frost the top with the icing. Let …

5 Drinks That Help You Lose Weight

If you have decided to lose the extra pounds, then you surely know that the only way to do that is by combining workouts with a healthy, balanced and nutritious diet. However, there are some types of drinks that will speed up the fat burning and help you lose weight quicker than you normally would, and here you will find 5 of the most efficient ones: 1. Detox Juices Detox juices are certainly your most trustworthy allies in your battle against the extra pounds – you can easily make them in your kitchen, either entirely out of fruits or vegetables or by combining these two. Citrus fruits are known to have a powerful detox capability, therefore if you are looking for foods to help you purge all the toxins that have gathered inside you over the months then you must certainly include them in your detox juice. High-fiber root foods such as ginger, carrots or apples are also highly recommended for these juices, as they are known to also support the correct functioning of your digestive …

World Spice At Home – New Flavors for 75 Favorite Dishes

Ah, the quandary of spices! Bought on an impulse, doomed to a dark, dusty corner. It’s hard to believe people once braved the seas and lost their lives in pursuit of spices when we can now buy even grains of paradise and fenugreek leaves with the tap of a fingertip or the click of a mouse. But Seattle-based World Spice Merchants offers a promise of redemption: a smart book packed with spice tales of origin and recipes good enough to throw open those musty cabinet doors every night. Here the spices are the star: cornbread brought to life with a dose of cumin, a glazed and broiled eggplant anointed with honey and ras el hanout. You can mix the two-dozen components of ras el hanout yourself, or if you can’t be bothered, you can simply buy the mix from the authors online. But never again will you stand in the kitchen holding a half-used jar of dukkah, asking yourself, “What the devil do I do with this now?”  Via : nprbooks                     …

Sweet Potato & Red Lentil Soup with Aubergine & Kale Topping

   Ingredients   1 tbsp ghee, coconut oil or olive oil 1 large onion 2 sweet potatoes 4 carrots 4 sprigs fresh thyme or 1 tsp dried thyme 1 cup / 250 ml uncooked red lentils 4 cups / 1 liter water sea salt & freshly ground pepper, to taste     Aubergine & Kale Topping 1 tbsp ghee, coconut oil or olive oil 1 aubergine/eggplant 4-5 stems fresh kale or thawed frozen 1/2 tsp ground turmeric 1/2 tsp ground cumin sea salt & fresh ground pepper, to taste   Directions    Heat oil in a pot. Add onions and saute until fragrant.Add sweet potatoes, carrots and thyme and cook for a minute or so, while stirring. Now  add rinsed lentils, water, sea salt and pepper, cover and let simmer for 20-25 minutes until the vegetables and lentils are soft. Meanwhile make the topping. Heat oil in a large skillet, add aubergine/eggplant and kale and all the spices. Sauté for about 10-15 minutes, stirring occasionally, until the aubergine/eggplant are completely soft. Use an immersion (hand) …