Avocado and lime chilled pasta
13.09.12/07:17/♥ 18
Avocado and lime chilled pastarecipefoodpasta
Black and Blueberry Cobbler recipe here
13.09.12/07:13/♥ 8
black and blueberry cobblerfoodrecipetina jeffers
One-pan salmon with roast asparagus
21.07.12/10:23/♥ 4
salmonfoodrecipesimply yumOne-pan salmon with roast asparagus
Blackberry and Cassis Fizz Serves 8 For the purée 100g blackberries100g blackcurrants75g caster sugar1 tbsp waterFor the fizz Plenty of ice240ml vodka150g blackberries150ml of the purée150ml gomme syrup½ lemon, sliced60ml lemon juice800ml soda water 8 sprigs of mint Heat the berries, sugar and water in a pan over a medium heat, stirring frequently. Once the mixture starts to boil, turn down the heat and cook for a further 10 minutes. Allow it to cool slightly, then sieve, discarding the pulp and reserving the purée. The purée can be made up to 3 days in advance. Keep refrigerated. Fill a large jug with ice, and pour in the vodka. Add 100g of the blackberries as well as the purée, gomme syrup, lemon slices and lemon juice, and top with soda water. Garnish with the remaining 50g of blackberries and a sprig of mint, and serve immediately.
21.07.12/10:20/♥ 3
Blackberry and Cassis Fizzfoodrecipesimply yumharrods
Rose water Panna Cotta with Red Berry Compote Serves 4 For the panna cotta 3 gelatin sheets400ml double cream100ml semi-skimmed milk75g caster sugar100ml half-fat crème fraîcheA few drops of rosewater (optional)A few drops of vegetable oil For the compote 300g strawberries, quartered150g raspberries2.5 tbsp caster sugar2 tbsp dessert wine1 tsp rosewater½ tsp lemon juiceOrganic rose petals to decorate 1 For the panna cotta, soak the gelatin sheets in a small bowl of water. Leave for 5 minutes, then gently squeeze out the excess water. 2 Place the gelatin, double cream, milk and sugar into a saucepan. Heat gently until the sugar dissolves, then addthe crème fraîche and mix thoroughly using a whisk. Stir in the rosewater and set aside. 3 Place a few drops of vegetable oil around the sides and base of each mould. Pour in the cream mixture and refrigerate for at least 4 hours, or overnight. 4 For the compote, put the strawberries, raspberries, sugar and wine in a pan and heat gently until the sugar has dissolved. Remove from the heat, then add the rosewater and lemon juice. Allow to cool, then refrigerate. 5 Remove the panna cotta from the moulds by dipping them in hot water for 2–3 seconds, then turning them out onto plates. Serve with warm or cold compote and decorate with organic rose petals.
21.07.12/10:10/♥ 3
Rose water Panna Cotta with Red Berry Compoteharrodsrecipesimply yumfood
foodopia: lemony roast potato salad: recipe here
20.07.12/13:16/♥ 921
foodlemonspotatoespotato saladrecipesaladssimply yum
Honey Lime Chicken Skewers
02.07.12/12:10/♥ 5
chickenrecipeHoney Lime Chicken Skewerssimply yum
Mexican-Syle Stuffed Bell Peppers for the Crock Pot Recipe here
22.06.12/13:55/♥ 17
mexicanrecipestuffed bell pepperssimply yumfood
Zucchini Boats Cut a zucchini in half lengthwise and trim a little off the bottom so it sits still in a baking dish*** Scoop out the center where the seeds are with a spoon*** Brush the surface with a mixture of crushed garlic, olive oil, salt and pepper*** Arrange halved grape tomatoes into the grooves, sprinkle with bread crumbs and bake in a 350 degree oven for about 30 minutes*** Remove and place diced fontina or mozzarella in between the tomatoes, place them back in, but now under the broiler til golden and bubbling***Remove and drizzle with olive oil and a sprinkling of grated parmesan. You will love this as a side dish!
21.06.12/09:27/♥ 8
Zucchini Boatsrecipezucchiniitaliansimply yumfood
theonetruenom: Strawberry-Coconut Coladaritas
14.06.12/08:30/♥ 1245
fooddrinkrecipealcoholstrawberrycoconuttriple sectequilasimply yum
goddessofscrumptiousness: Pasta Alfredo with Ham  It is the Rainy season from where I am and instead of gloomily staring out of the window watching the gray atmosphere outside, I took advantage of the cool weather to cozy up in the kitchen, cooked a handful single serving of spaghetti (my favourite type of pasta by the way), added all the ingredients I love (cheese, butter, ham… full fat milk) which cannot always be eaten all together… but then rainy days brings out the bratty and wicked side in everyone so I say “The hell with it!” Although Alfredo Sauce they say is a lazy cook’s pasta sauce since it is just sauce made of butter, cream and cheese, it is by all means the most indulgent and comforting sauce, even a pacifier for a rainy day that forces you to stay indoors, curl up on your sofa and dig your fork in some creamy pasta dish straight from the skillet and eat… life is just so unfair, really. This version of Alfredo sauce is very similar to carbonara, but I didn’t put eggs in it. Instead, I sauteed some chopped onions in butter until soft, added some chopped ham, full fat milk and still a respectable amount of cheese (I used a combination of grated parmigiano-reggiano and gruyere). I let the cheese melt in the sauce then tumbled in the cooked spaghetti noodles, tossed sauce and pasta together, sprinkled some chopped parsley, dug my fork in, twirled a not-so-respectable ball of pasta with the fork and finally applied it to face!… repeated last 3 steps several times until skillet was empty. [Recipes]  [Pinterest]  [Twitter]
07.06.12/03:18/♥ 333
foodentreerecipepastafood photographyphotographyspaghettipasta alfredo
daybite: FoodShot #19: Asian shrimps Preparation time: 25 minutes Serving: 310 g Calories: 383,4 Protein: 18,53 g Fat: 11,08 g Carbohydrates: 59,09 g Shopping list: about 7 shrimps (85g without tails) rice pasta (45g) 1/4 papaya (120g before peeling) 1-2 shallots 1/2 lime 1 tsp of olive oil 1 tsp of sesame oil 1 tbsp of green peas 1 chilli pepper 1 clove of garlic ginger (10g) twig of coriander, 2 twigs of mint, salt, pepper Description: Chili oil: Rinse and half the chili pepper, then core it and slice it. Rinse the lime, wipe the peel. Squeeze the juice. Mix the lime juice, the lime peel, the pepper, the sesame oil and part of the olive oil. Boil the pasta according to the instructions on the package. Peel and chop the ginger. Peel and cut shallots. Grind the garlic. Rinse, dry and chop the herbs. Rinse and peel the papaya, then remove the pips. Dice the papaya. Rinse shrimps and remove tails. Fry shrimps in the pan with a small amount of the olive oil for 2-3 min. Add shallots, the garlic, the peas and the papaya’s flesh. Fry everything for a while. Season with salt and pepper. Strain the pasta. Add the chili oil, the papaya and shrimps mix and herbs. Warm up everything.
26.05.12/10:26/♥ 643
foodrecipefitfitnessdietbodybuldingdinnermeallunchfoodpornporn foodshrimpsrice pastaasian dishhealthyhealthcaloriesproteincarbslow fatdiet fooddeliciousfat reductionsimply yum
Piedmont Roasted Peppers (Delia Smith’s Recipe) Note: I have made these on numerous occasions and they really are simple and very tasty!  Ingredients 4 large red peppers 6 medium tomatoes 8 anchovy fillets drained from a tin 2 cloves garlic 8 dessert spoons Italian extra virgin olive oil Freshly milled black pepper Preheat oven to gas mark 4 (350f /180c) Method Begin by cutting the peppers in half and removing the seeds but leaving the stalks intact (they’re not edible but they do look attractive and they help the pepper halves to keep their shape). Lay the pepper halves in the lightly oiled roasting tray. Now put the tomatoes in a bowl and pour boiling water over them. Leave them for 1 minute, then drain them and slip the skins off, using a cloth to protect your hands. Then cut the tomatoes into quarters and place three quarters in each pepper half. After that, snip one anchovy fillet per pepper half into rough pieces and add to the tomatoes. Peel the garlic cloves, slice them thinly and divide the slices equally among the tomatoes and anchovies. Now spoon 1 dessertspoon of olive oil into each pepper, season with freshly milled pepper (but no salt because of the anchovies) and place the tray on a high shelf in the oven for the peppers to roast for 50 minutes to 1 hour. Then transfer the cooked peppers to a serving dish, with all the precious juices poured over, and garnish with a sprig of basil leaves. These do need good bread to go with them as the juices are sublime – focaccia would be perfect.  
24.05.12/09:18/♥ 3
Piedmont Roasted Peppersdelia smithred peppersrecipesimply yumfood
foodopia: prosciutto-wrapped chicken with basil and cheese: recipe here
09.05.12/10:26/♥ 791
foodbasilcheesechickenprosciuttohamrecipeherbs
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