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What is your relationship with food?

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relationship with food

A famous quote by therapist Esther Perel says,”The quality of our relationships determines the quality of our lives.” Our connections in this world are of different kinds, for example, some of us have romantic partnerships others not, most of us, however, have several professional relationships and friendships.

Our key relationship with food!

And, then there is one key relationship that we all have across the board and it is one that we need to navigate carefully, masterfully and joyfully for our own survival and well-being. So what is it? It is our key relationship with food! Every person on planet earth needs to learn how to manage this relationship and self-direct themselves consistently for success. And, as in anything else for humans, we need to keep in mind that our emotions tend to override logic most of the time if not always.

Apple love

So how would you describe your relationship with food? Giving it a name helps to clarify what it is and what, if anything, needs to change. Is it a relationship based on mutual respect and support, a healthy partnership, or a love-hate, codependent, slave-master, addictive, out of control one?

And, as in any relationship, the first step to healing is to know that you have the power to change, the power is not outside you, it is within you! So many people currently struggle with food issues like too much eating, too much wasting, and developing allergic reactions, for example, due to consuming GMOs and chemicals. These are examples of unhealthy relationships.

However, we can heal ourselves by making different choices each day, each time you decide to eat something, say to yourself, “ I may “like/love” this food or even be addicted to it, but does this food really love me back or will it harm me? The choices we make every day (at the supermarket, at restaurants, at takeaways) can take us on a path of peace, joy and good health at any age and it can also positively impact the direction of human life as a whole. Please let’s love ourselves enough and remember to love the generous and kind Mother Earth, it is a living being and it is our home.

What is your relationship with food. Image

Action point: Let’s take daily positive well-being steps, regarding our food choices and water intake, and know that all steps, big or tiny, matter. We all matter. The state of our Mother Earth matters. And, importantly, let’s remember to forgive ourselves if we go off track from time to time, we all do, the important things is to find our way back consistently.

Our suggestion:“Tasneem’s Indian-Pakistani Cuisine Made Easy”

Anchovies: love em’ or hate em’

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anchovies

I have never tried anchovies by themselves but I have assumed that I will not love them. There is just something about them that doesn’t sit right with me. However, many people love them and I have recently found out that anchovies are one of the main ingredients to make Caesar Salad Dressing (one of my favorites). So, I think I may need to reconsider my unfounded claim. But, first I want to know more about them.

Anchovies: love em’ or hate em’

What are anchovies?

Anchovies are a small, oily saltwater fish that is commonly found in the Indian, Pacific, and Atlantic oceans. These small fish are popularly consumed by humans but they are also used as bait for larger fish. Anchovies have a mild flavor when they are fresh. However, when eaten from a can the anchovies have an overwhelming flavor and smell that is off-putting to many.

Anchovies: love em’ or hate em’

How are anchovies prepared?

Anchovies can be prepared in several ways. One of which is demonstrated with the following Martha Stewart recipe.

Pan-fried Anchovies

https://www.marthastewart.com/1150173/pan-fried-anchovies

Ingredients
  • 32 fresh anchovies or 16 sardines (about 1 1/4 pounds), cleaned
  • 1 cup toasted unseasoned dry breadcrumbs
  • Coarse salt and freshly ground pepper
  • Extra-virgin olive oil, for frying
  • Fresh lemon wedges, for serving
Instructions
  1. Rinse fish and shake lightly to dry slightly, leaving some water on to help breadcrumbs adhere. Spread breadcrumbs in a shallow bowl or pie dish; season with salt and pepper.
  2. In a large cast-iron or another heavy skillet, heat 1/4 inch oil over high until shimmering. (Test by dropping a breadcrumb; if it sizzles and floats instantly, the oil is hot enough for frying.) Working in batches so as not to crowd, dredge fish in breadcrumbs and lay flat in skillet. Reduce heat to medium and cook until fish are golden brown on bottom, about 3 minutes. Flip fish, one at a time, and continue to cook until tender when pressed in center and flesh is opaque, 2 to 3 minutes more. Using a slotted spatula, transfer fish to the prepared baking sheet; sprinkle it with salt. Between batches, increase heat and strain out browned crumbs, or wipe out the pan as needed.

Anchovies are also included as ingredients in foods such as salad dressing, pizza toppings, and included in pasta dishes. A good example of another Martha Stewart recipe using anchovies is as follows:

Pizza with Anchovies, Red Onion, and Oregano

Pizza with Anchovies, Red Onion, and Oregano

https://www.marthastewart.com/1050456/pizza-anchovies-red-onion-and-oregano

Ingredients
  • 1/4 cup Fresh Tomato Sauce for Pizza
  • Large-Batch Whole-Wheat Pizza Dough
  • Garlic, chopped
  • Fresh oregano
  • Red chili flakes
  • Anchovies
  • Red onion
  • Grated Parmesan
  • Olive oil
Instructions
  1. Place a pizza stone or inverted baking sheet on the rack in the top third of the oven.
  2. Heat oven to 450 degrees.
  3. Transfer stretched dough to parchment.
  4. Spread sauce on dough. Scatter garlic, oregano, and chili flakes. Top with anchovies, red onion, and Parmesan. Drizzle with olive oil.
  5. Transfer to the oven: Slide parchment onto stone or baking sheet. Bake for 13 to 15 minutes, until the cheese is bubbly and the bottom is crisp.
anchovies

How should anchovies be stored?

Canned anchovies (unopened) can live on a pantry shelf until their expiration date. Once the can is opened, the anchovies should be transferred to an airtight container, sealed, and refrigerated for up to a couple of days. Any uneaten anchovies should be disposed of after that. Fresh anchovies should also be refrigerated but brought to room temperature prior to use.

anchovies

Potential health problem

Sometimes people that consume whole anchovies end up suffering from amnesic shellfish poisoning.

 

Belgium Fries

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Belgian french fries

When you think of Belgium you may automatically think of Belgium fries or if you’re like me, you may think of a unique old town in the middle of Europe that is small. I didn’t know what they were known for and I knew nothing about Belgium fries.

The first time I tried the most delicious fries on earth, there were about 30 people lining up to get something that smelled like grease heaven. Each person would go up and order, one by one taking away the best-looking fries I had ever seen in my entire life. Loaded up with condiments and smelling like everything I needed at that moment.

Belgium fries are perfectly cooked incredible snacks that are a must-try when you are in Brussels. There is no comparing these fries to your typical McDonalds fries. They have a completely different texture, taste, and the condiments are by far better than anything you could get in the United States. They are utterly mouth-watering.

Belgium Fries

 What Is Different About Belgium Fries?

When you think of a french fry you may think of a small cut thinly fried potato with extra salt and a lot of grease. Belgian fries are different and there are actually restaurants called “frituur” that only sell Belgian french fries. They can focus on this because it is a staple throughout Belgium.

Belgian french fries are different because they come thickly cut from potatoes called bintjes. They are soft, unlike the potatoes you can get from anywhere else. These potatoes get chopped up into long thick slices, fried, and then fried again.

You may be wondering how they are not dripping in grease. The first time they get fried is to cook them and make them tender. The second time is hours later to make them golden and give them the perfect crunch. They actually seem less greasy than the ones you could find at Wendy’s or McDonald’s.

How are Belgian Fries Served?

Belgian fries are served in either a paper cone that you can hang on to as you walk around or in a little paper bowl with a fork. After they are fried twice and put in a bowl you can ask for any of the condiments. My suggestion is to get everything on it.

The ketchup tastes slightly different, almost less sugary and has more tomato taste to it. The mayonnaise is creamy and not as fatty, and the onions are perfectly roasted before going on top of the french fries. Whatever the restaurant you’re in has to offer, try it all before being picky. This is one of the best street foods you could try while in Brussels.

Where to Get Belgium Fries in Brussels

•    Belgian Frites One of the first places I was able to get my first taste of fries in the country. They had tables that you could sit on by the stand. It was in the back of the grand palace and a leisurely stroll to get to. They serve several types of sandwiches and a lot of variations of the best fries you could ever find.

Rue de la Madeleine 1-3 Brussels, Belgium (+32) (0)2.428.49.46

•    Maison Antoine This is a great place to stop if you have the afternoon drunchies. They provide some of the crispiest fries in the local area. The best part is this place is surrounded by bars. You can pick up these fries to go and sit in a bar to grab some beer or cocktails!

Place Jourdan 1 1040 Bruxelles (Etterbeek)
Téléphone : +32 (0)2 230 54 56

Many places around Belgium offer a variety of Belgian fries, all you have to do is ask. These are the top two places that are easy to get to but have outside seating, as well as places close by to grab drinks and watch people. Belgian fries are a go-to option for a quick and filling bite to eat. I had about 8 servings while visiting Belgium and somehow still lost weight!

Caviar: what on earth

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caviar

Caviar has to be one of the most head-scratching foods I have ever heard of. I didn’t know much about it before today, but what I did know is that Caviar is a fancy name for fish eggs and that they are typically consumed by people with financial means. So, I had to do some digging to learn more about this odd food that seems to drive the rich people crazy!

Caviar: what on earth

How to properly store caviar

Storing caviar properly is essential. Some fresh caviar will need to be refrigerated prior to opening to keep it fresh. This is because some caviar is not treated with preservatives and is extremely perishable. However, there are some caviars that are pasteurized and therefore less perishable. These containers of caviar will need to be refrigerated after opening but not necessarily before.

caviar

How to properly prepare caviar

Homemade Salmon Caviar Recipe

https://letthebakingbegin.com/homemade-salmon-caviar/#wprm-recipe-container-9057

Ingredients
  • 1 Fresh Skein with Roe
  • 1-gallon Hot water For rinsing
  • Salt Brine
  • 1/2 cup Salt
  • 3 cups cold water

Equipment

  • Large Bowl
  • Large holed sieve/colander
  • Glass Jar (for storage)
Instructions
  1. Set a large bowl in the sink, fill it with warm water, and set a colander or sieve into it. Make one tear along 1 skein lengthwise exposing the roe inside.
  2. Place the skein inside the colander and allow the warmth of the water to help shrink the outside membrane of the skein and free up some of the fish eggs. The roe might become opaque in color, do not worry this is ok.
  3. Gently, using your fingers continue freeing up more roe from the sack. When all of it is out, raise the sieve with the fish eggs up and down, rinsing out the impurities. Then pick out the rest of them by hand. You can drain the water and add more clean water to further clean out the roe. Remove the sieve with the roe to a clean dry bowl.
  4. Meanwhile make the brine: in a bowl that would fit the sieve inside stir 3 cups water and 1/2 cup kosher salt until the salt is dissolved.
  5. Lower the sieve with the cleansed roe into the brine. Allow to sit for several minutes or until it is salted to your liking. I kept the roe in the brine for about 3 minutes.
  6. Raise the sieve from the brine and transfer the salmon caviar to a paper towel to absorb the extra liquid. Then, transfer to a glass jar and refrigerate.
Caviar: what on earth

Salmon Fillet with Caviar

https://www.pillsbury.com/recipes/salmon-fillet-with-caviar/350479fe-4364-4d2c-9557-1151600c99b4

Ingredients

Salmon

  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon garlic salt
  • ¼ teaspoon coarse ground black pepper SAVE $
  • 1 (1-lb.) salmon fillet with skin

Sauce

  • 1 cup sour cream SAVE $
  • 2 tablespoons finely chopped red onion
  • 1 teaspoon grated lemon peel
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard

Garnish and Bread

  • Fresh basil
  • Lemon slices or wedges
  • ¼ cup caviar (2 colors if desired)
  • 24 slices small cocktail bread, halved if desired
Instructions
  1. In a large skillet, combine 4 cups water, 2 tablespoons basil, parsley, 2 tablespoons lemon juice, garlic salt, and pepper. Bring to a boil. Add salmon, skin side down. Reduce heat to medium; cover and cook 6 to 10 minutes or until fish flakes easily with a fork.
  2. Remove salmon from the skillet. Cool 30 minutes or until completely cooled.
  3. In a small serving bowl, combine all sauce ingredients; mix well. Cover loosely; refrigerate until serving time.
  4. Just before serving, place salmon on a serving platter. (If desired, carefully remove the skin.) Garnish plate with basil and lemon slices. Place caviar on a paper towel to drain; sprinkle caviar over salmon. Serve salmon with sauce and bread slices.
Caviar: what on earth

Caviar nutrition

Caviar does have some nutritional value. For example, it is a. Good source of vitamin B12. The following nutritional information was found at https://en.wikipedia.org/wiki/Caviar#Storage_and_nutritional_information. This article reads, ”Although a spoonful of caviar supplies the adult daily requirement of vitamin B12, it is also high in cholesterol and salt. 1 tablespoon (16 g) of caviar contains:[58]

Energy: 42 calories

Fat: 2.86 g

Carbohydrates: 0.64 g

Fibers: 0 g

Protein: 3.94 g

Sodium: 240 mg

Cholesterol: 94 mg

Zinc: 12.18 mg”.

What’s for dinner?Chock-full of flavor lasagna and biscuits!

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lasagna

The Best Lasagna!

https://www.gimmesomeoven.com/best-lasagna-recipe/#tasty-recipes-59556

Chock-full of flavor lasagna and biscuits!

Ingredients

Meat Sauce:
  • 1 ½ pound ground Italian sausage (or you can do half sausage + half ground beef)
  • 1 medium white or yellow onion, peeled and diced
  • 6 large garlic cloves, peeled and minced
  • 3 tablespoons tomato paste
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup dry red wine (or beef stock)
  • 3 (15-ounce) cans whole tomatoes*, drained
  • 1/2 cup diced roasted red peppers
  • 2 teaspoons dried oregano
  • 1 bay leaf
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly-cracked black pepper
Cheese Mixture:
  • 2 (15-ounce) containers ricotta cheese (part-skim or whole milk)
  • 1 cup freshly grated Parmesan cheese
  • 1 cup tightly packed fresh basil leaves, roughly chopped
  • 1 egg
Remaining Layers:
  • 4 cups (1 pound) shredded mozzarella
  • 15 no-boil lasagna noodles (or however many needed to make three layers in your pan*)
  • optional toppings: extra basil, Parmesan cheese and/or crushed red pepper flakes
Chock-full of flavor lasagna and biscuits!

Instructions

  1. Make the sauce: In a large sauté pan or stockpot, cook the sausage and onion over medium-high heat until the sausage is completely browned, crumbling it with a wooden spoon as it cooks.  Add the garlic, tomato paste, and crushed red pepper flakes and sauté for 2 more minutes, stirring occasionally.  Stir in the wine, using a wooden spoon to scrape up any of the browned bits that have stuck to the bottom of the pan. Add the tomatoes, roasted red peppers, oregano, bay leaf, salt and pepper, and stir to combine.  Use the wooden spoon to break up the tomatoes into small pieces as the sauce continues to cook.  Once the sauce reaches a simmer, reduce heat to medium to maintain the simmer.  Then let the sauce continue to simmer and reduce down for about 10-15 minutes, or until about half of the juices have evaporated.  (You still want the sauce to be fairly juicy, just not overly so.)  Discard bay leaf.  Remove pan from heat and set aside until ready to use.
  2. Make the cheese mixture: Meanwhile, in a separate mixing bowl, stir together the ricotta, Parmesan, basil, and egg until combined.
  3. Prep the oven and baking dish: Heat the oven to 375°F and mist a 9 x 13-inch baking dish with cooking spray.
  4. Assemble: Next, it’s assembly time!
  5. First layer: Spread 1.5 cups of the sauce mixture evenly along the bottom of the pan.  Then add on a layer of lasagna noodles (so that the surface of the pan is covered, more or less), followed by 1/3 of the ricotta mixture (which I recommend adding in small spoonfuls, which you can then spread out into an even layer), followed by 1 cup of the shredded mozzarella.
  6. Second layer: Evenly layer 1/3 of the remaining sauce, 1 more round of lasagna noodles, 1/2 of the remaining ricotta mixture, and 1 cup shredded mozzarella.
  7. Third layer: Evenly layer 1/2 of the remaining sauce, 1 more round of lasagna noodles, all of the remaining ricotta mixture.
  8. Fourth layer: Evenly layer all of the remaining sauce, 1 cup shredded mozzarella.
  9. Bake: Loosely tent aluminum foil to cover the pan (try to avoid touching the cheese).  Transfer the pan to the oven and bake for 45 minutes.  Remove the aluminum foil and bake for 15-20 more minutes, until the sauce is bubbly around the edges and the top of the cheese starts to bubble and turn golden. Transfer the pan to a wire baking rack and cool for 5 minutes.
  10. Serve: Sprinkle with your desired toppings, slice, serve warm, and enjoy!

Easy Biscuit Recipe

Source: https://dinnersdishesanddesserts.com/easy-biscuit-recipe/

Ingredients

  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 2 tsp sugar
  • 1/4 tsp salt
  • 1 cup milk, (buttermilk works too)
  • 1/2 cup butter, melted
Topping
  • 2 Tbls butter, melted
Chock-full of flavor lasagna and biscuits!

Instructions

  1. Preheat the oven to 450 degrees. Lightly grease or spray a baking sheet. Set aside.
  2. In a large bowl whisk together flour, baking powder, sugar, and salt. Mix in butter and milk until just barely combined.
  3. Using 2 spoons, scoop and drop balls of batter onto the prepared baking sheet. Leave about 2 inches between each biscuit.
  4. Bake for 10-12 minutes until lightly golden brown.
  5. Remove from the oven and immediately brush with melted butter.

BRAZIL STREET FOOD: Coffee and Sweets

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Coffee (café) – to visit Brazil and not drink coffee? – God is your judge! But I highly recommend a cup of real Brazilian coffee in a good coffee shop. Forget about coffee on the promenade and in the hotel, this can not be compared with real strong Brazilian coffee, and you should know its taste. Take a look at professional coffee shops where you will get the most-fresh Brazilian coffee. Note: Armazem chain store-cafes are located in the center, on Kopakaban and Ipanema, varieties from all over the country are collected and prices are quite affordable: from 6 reais for 250 grams of ground coffee. I’m sure you won’t resist and try coffee before you buy it.

Sweets in Brazil

Brigadeiro is the most popular afternoon sweet in Rio. Brigadeiro is mainly sold in the city center, because it is there that office workers after lunch break buy themselves a delicious and very sweet little candy for dessert, made from condensed milk with the addition of coconut, cocoa, nuts, air cereal or any other products.

Tapioca is the best street food! I’m sure that you certainly won’t find a tastier snack. Tapioca is a product that resembles flour, but when it is poured onto a hot pan, the grains miraculously stick together, forming a pancake. Here in such a basis, you can safely request any filling: from strawberries with nutella or coconut flakes with condensed milk, to jerky with cheese or tomatoes with mozzarella and ham. It turns out incredibly tasty, hot and inexpensive, the city average prices from 5 to 7 reais from street vendors and 10-15 reais in a cafe.

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Belgium Classic Beef Tartare

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beef tartare

Belgium is known for some of the best fries, beer, and chocolate in the world. The fries are double fried, the chocolate is creamy and smooth, and the beer comes in fruity flavors that anyone would love to drink. My favorite among all the dishes I tried in Belgium was one that many neighboring countries also indulged in: a classic beef tartare. This dish was incredibly divine. My advice is to try it before you figure out what it is if you’ve never had beef tartare.

What is beef tartare?

Beef tartare is a dish made from raw beef. The dish I had consisted of meat, capers, onions, seasoning, and a side of Worcestershire sauce. It came in a little patty form with green and white speckles. The dish was so wonderfully presented, I didn’t want to ruin the masterpiece before me.

The meat wasdiced up into small digestible cubes and mashed up into a little pile with some edible decorative pieces on the top. The texture of each piece was gamey and savory, so the meat has to be cubed into small enough slices to chew thoroughly.

The meal has the highest quality beef or meat prepared over time and it melts into your mouth completely. It is buttery, strong, and salty. This was by far one of the best meals to try if you are visiting Europe. Beef tartare is generally served with a warm basket of bread that just adds to the flavor of the meal.

First impressions of beef tartare

At first glance, you may wonder what you’re looking at because it does not look appetizing if you come from the United States like me. In fact, at first glance, I didn’t know what I was staring at. Perhaps, a beautifully put together raw pile of meat? It was a round mound with green specks and I was slightly scared to try it. I am glad I got over that first impression and took a bite.

beef tartare

How is it customarily cooked?

The best thing about beef tartare is that it is not cooked. It is entirely raw beef or sometimes horse meat that is a delicacy throughout Europe. Chefs usually pick tenderloin because of the texture; it helps create the perfect dish.  You may be concerned about eating fresh beef, but let me assure you it is completely safe to eat.

Any bacteria are killed off by boiling the raw meat in salt water for around ten seconds. Once the meat is boiled, it is put on ice in a small bowl. This helps keep it cool and fresh and destroys any bacteria that could have been on the meat.

The beef that is used sits for an hour in the freezer to get the right consistency before it is chopped up and ground. Some chefs mix a raw egg into the beef or let it sit on the top of the ground beef. It is prepared and served with spices. 

Beef Tartare

Where can you find it in Belgium?

You can find this dish all over Belgium and even in neighboring countries like France and the Netherlands. Here is a list of places in the city center of Brussels, Belgium, to find the best beef tartare dishes.

•    Le Cercle des Voyageurs– This restaurant serves excellent beef tartare that can be enjoyed over a fine lunch or dinner for two. It has a unique wall lined with suitcases that make it one of the best places to enjoy your meal. Their beef tartare comes on a charcoal plate, and served with a side salad, and a basket of bread!

 Rue des Grands Carmes, 18
1000 Bruxelles
Téléphone: +32/2/514.39.49

‘T kelderke– A fabulous restaurant that serves a classic beef tartare as well as horse steak. These are both a must try. Horse steak has a very sweet flavor that nothing can compare to and is another delicacy in Europe.

Grote Markt 15
1000 Bruxelles België +32 2 513 73 44

•    Sheltema– A fantastic restaurant that is relatively budget-friendly for a night out. They serve home-made beef tartare with the best side of fries you could ever have.

Rue des Dominicains 7, 1000 Bruxelles België +32 2 512 20 84

Many places all over Brussels serve beef tartare or some form of it. This dish is a must have if you are in Belgium on vacation. It is a delicacy like no other and you will rarely find it in the United States. It is gamey, savory, and can easily be paired with a Belgian beer of your choice.

Eat like you’re in New Zealand!

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Eat like you're in New Zealand!

New Zealand! The primary filming location for the Lord Of The Rings trilogy as well as The Hobbit trilogy. It is home to gorgeous rolling mountains and endless blue sky’s. It is also home to some incredible cuisine!

Ultimate Kiwi Pie- New Zealand

https://www.recipes.co.nz/shop/EVERYDAY/UltimateKiwiPie.html

Ingredients

Beef

  • 500g Quality Mark beef cross-cut blade steak, cut into 3cm pieces
  • 2 tablespoons seasoned flour
  • 1 onion, chopped
  • 500g crown pumpkin, peeled and cut into 3cm pieces
  • 1 carrot, peeled and sliced
  • ½ cup red wine, or extra stock
  • 1 cup beef stock
  • ½ can crushed tomatoes
  • 1 bay leaf
  • splash red wine vinegar

Pastry

  • 2 sheets pre-rolled savory shortcrust pastry, thawed
  • 2 sheets pre-rolled flaky puff pastry, thawed

Egg wash

  • 1 egg yolk
  • 1 tablespoon milk
Instructions
  1. Preheat the oven to 160°C.

Beef

  1. Roll the beef in seasoned flour. Heat a frying pan over medium-high heat, add a dash of oil and brown beef in batches. Transfer beef to an ovenproof casserole dish as you go.
  2. Lower the heat and add another dash of oil to the pan. Add the onion and cook until soft, then add the pumpkin and carrot slices. Pour in the red wine and allow to bubble and reduce slightly. Add the stock and tomatoes and stir well. Season. Add to the casserole dish with the bay leaf. Cover meat with a piece of baking paper, cut to fit. Cover with lid and cook for 2½ hours, until the beef is tender. Remove from the oven and thicken the sauce with a small amount of butter and flour paste (mix together 25g softened butter with 2 tablespoons flour until you have a paste). Discard the bay leaf, add a splash of red wine vinegar and leave the beef to cool completely.
Eat like you're in New Zealand!

Pastry

  1. Preheat the oven to 190°C.
  2. Place the shortcrust pastry sheets, one on top of the other, and roll a little more to fit a 23cm pie tin, leaving the overhang. Lightly prick the base with a fork. Spoon in the cooled filling. Brush the edge of the pastry with egg wash. Roll the flaky pastry out as above, to fit pie. Place the pastry top on, cut away excess pastry, and crimp the edges. Make a few slits in the top with a knife for the steam to escape. Brush the top with egg wash and place in the oven. Cook pie for 45 – 50 minutes until the pastry is well browned and the filling piping hot.

New Zealand Pavlova Dessert

https://www.196flavors.com/new-zealand-pavlova/

Ingredients
  • 5 egg whites
  • 1 cup icing sugar
  • ½ cup caster sugar
  • 2 teaspoons cornstarch
  • 2 tablespoons white vinegar
  • 1 vanilla pod
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons sugar
  • Fruits (e.g. kiwis and strawberries)
  • Food coloring (optional)
Eat like you're in New Zealand!
Instructions

Meringue

  1. Preheat the oven to 200F/90C. Spread butter and sugar the edges of a springform pan.
  2. Beat the egg whites with a pinch of salt, while slowly adding sugars, cornstarch, vinegar, and the seeds extracted from the vanilla bean.
  3. Beat until stiff peaks form. The meringue should be shiny and firm.
  4. Line a baking sheet with parchment paper.
  5. Place the springform pan on the parchment paper (or on the removable base).
  6. Using a pastry bag, form meringue sticks (or another shape) around the springform pan.
  7. Coat the entire bottom with a thick layer of meringue (about 2 in/5cm). Make sure to create a well where the cream will be placed after cooking.
  8. Bake for 2 hours.
  9. Turn off the oven and leave the meringue inside until completely cooled.
  10. Unmold the meringue gently and set aside.

Cream

  1. Whip the heavy cream while gradually adding coloring and vanilla extract.
  2. Spread the whipped cream on the meringue with a spatula or a pastry bag.
  3. Place fruits on top (kiwis, strawberries, or others).

Shaking things up for Father’s Day with the Today Show dads!

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Shaking things up for Father's Day with the Today Show dads!

Al Roker’s Dry-Rubbed Lamb Ribs with Asparagus

https://www.today.com/recipes/al-roker-s-mediterranean-dry-rubbed-lamb-ribs-asparagus-t184403

This morning, June 17, 2020, Al Roker demonstrated on the Today Show how he makes lamb ribs in place of beef or pork ribs. He then adds a Mediterranean inspired rub to punch up the flavor! I’m sure there are dads all over the world that would enjoy this one!

Ingredients

LAMB RIBS

  • 2 racks lamb spareribs (about 2 pounds each)
  • 1 tablespoon garlic powder
  • 1 tablespoon kosher salt
  • 1 tablespoon ground oregano
  • 2 teaspoon ground sesame seeds (use a spice grinder or mortar and pestle)
  • 2 teaspoon crushed red pepper flakes
  • 2 teaspoon lemon zest
  • 1½ teaspoon onion powder
  • 1½ teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon

ASPARAGUS

  • 1 bunch large asparagus, thick ends trimmed
  • 2 tablespoons olive oil
  • 1½ teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon crushed red pepper flakes
  • 1/4 cup fresh mint, chopped (measured before chopping)
  • 1 lemon, for squeezing
Shaking things up for Father's Day with the Today Show dads!

Instructions

For the lamb ribs:

  1. Preheat the grill or oven to 250°F.
  2. Pat ribs dry and let sit at room temp while making the rub.
  3. Combine all spices and sprinkle evenly over ribs. Let sit at room temperature for at least an hour.
  4. Place the ribs on the grill over indirect heat or place them on a sheet pan in the preheated oven.
  5. Cook the ribs for 3 hours, flipping them every 30 minutes.
  6. Let ribs sit 10 minutes before slicing. Serve warm.

For the asparagus:

  1. Drizzle the asparagus with olive oil and season with salt, pepper, and red pepper flakes.
  2. Grill over direct heat for about 6 minutes, flipping twice.
  3. Garnish with freshly chopped mint and a squeeze of lemon.

Carson Daly wears many hats including Today Show Pop Start correspondent, host of NBC’s The Voice and he is also a dad!

Today Show dads: Daly’s Off-the-Cob Mexican Street Corn

https://www.today.com/recipes/carson-daly-s-cobb-street-corn-recipe-t184395

Carson Daly ( Today Show dad )wears many hats including Today Show Pop Start correspondent, host of NBC’s The Voice and he is also a dad! Carson demonstrated his take on Mexican street corn as a side dish option for your Father’s Day festivities!

Ingredients
  • 1/2 cup mayonnaise
  • 1/2 cup Mexican crema
  • 1/3 cup finely chopped cilantro, stems, and leaves (measure before chopping)
  • 1 large lime, zested and juiced
  • 1 clove garlic, crushed
  • 3/4 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cumin
  • 1/8 teaspoon cayenne
  • Salt and pepper, to taste
  • 2 tablespoons vegetable oil
  • 1 (29-ounce) can whole corn kernels, drained and dried
  • 3/4 cup crumbled cotija cheese
Shaking things up for Father's Day with the Today Show dads!
Instructions
  1. In a small bowl, combine mayonnaise, crema, cilantro, lime juice, garlic, and spices. Mix well to combine.
  2. Preheat a cast-iron pan over medium heat until hot but not smoking. Add about 2 tablespoons of vegetable oil once hot. Add drained corn and stir occasionally until browned in spots. Remove from heat and let cool for 10 minutes.
  3. Add cream-spice mixture to the cooled corn and gently stir to combine. Taste for seasoning, adding salt and pepper as necessary. Garnish with cotija cheese and lime zest. Serve warm or at room temperature.

Finally, Carson’s son Jackson added a yummy, delicious and gooey dessert option that dads are sure to love!

Today Show dads: Daly’s Skillet S’mores Dip

https://www.today.com/food/al-carson-serve-ribs-corn-cocktails-father-s-day-t184417

Finally, Carson’s son Jackson added a yummy, delicious and gooey dessert option that dads are sure to love!

Ingredients
  • Peanut butter cups
  • Graham crackers and chocolate sandwich cookies, for dipping
  • Marshmallows
Instructions
  1. Preheat the oven to 450°F.
  2. In a cast-iron skillet, arrange the peanut butter cups in an even layer. Top the cups with an even layer of marshmallows.
  3. Place the skillet in the oven and bake the dip for 8-10 minutes until the marshmallows are golden and toasted.
  4. Remove the dip from the oven and serve immediately with graham crackers and chocolate sandwich cookies for dipping.
Shaking things up for Father's Day with the Today Show dads!

Celebrating a summer classic: s’mores!

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Celebrating a summer classic: smores!

Fireside S’Mores

https://www.bettycrocker.com/recipes/fireside-smores/a251fd5e-e5f8-4123-9b78-9b1dc57c9076

Ingredients
  • 8 graham cracker squares
  • 2 milk chocolate candy bars (1.55-oz each), each halved
  • 4 large marshmallows
  • 4 long-handled forks
Instructions
  1. On each of 4 graham cracker squares, place a candy bar half.
  2. Spear each marshmallow on a long-handled fork; toast over campfire coals or over the grill with low heat.
  3. Place 1 toasted marshmallow on top of each chocolate bar. Top each with crackers; press together and hold for a few seconds to melt chocolate.
Celebrating a summer classic: s'mores!

16 layer no-bake s’mores cake

https://tasty.co/recipe/16-layer-no-bake-smores-cake

Ingredients

for 8 servings

  • 2 ½ cups semi-sweet chocolate chips
  • 2 cups heavy cream, hot
  • 3 cups marshmallow fluff, divided
  • 3 tablespoons milk, divided
  • 29 graham crackers, plus 2 graham crackers, crumbled, divided
  • 1 chocolate bar, chopped, for decoration
Instructions
  1. In a large heatproof bowl, pour the hot heavy cream over the semisweet chocolate chips. Let stand for 30 seconds, then whisk together for 1 minute, or until thick and smooth.
  2. Place 1 cup (85 g) of marshmallow fluff in a medium heatproof bowl and place the remaining fluff into a separate medium heatproof bowl. Add a tablespoon of milk to the bowl with 1 cup (85 g) of fluff and the remaining 2 tablespoons milk to the bowl with the remaining fluff.
  3. Microwave each bowl of fluff for 15 seconds.
  4. Remove the bowls from the microwave and use a fork to stir the milk into the fluff until it is thick and smooth. Cover the bowl with less fluff and store in the fridge – it will be used later for decoration.
  5. Line a 5×8-inch (13x20cm) loaf pan with parchment paper and place a row of graham crackers on the bottom of the pan. Pour a thin layer of the marshmallow fluff over the graham crackers and use a spoon or spatula to spread the mixture evenly. Place another row of graham crackers on top of the fluff, then pour a thin layer of the chocolate ganache over the crackers and use a spoon or spatula to spread an even layer. Repeat three more times.
  6. Cover and chill in the fridge overnight.
  7. Remove the cake and reserved marshmallow fluff from the fridge. Use the parchment to lift the cake out of the loaf pan. Microwave the leftover marshmallow fluff mixture for 15 seconds, then use a spatula to spread the fluff over the cake in an even layer.
  8. Optional: use a small kitchen torch to gently toast the marshmallow topping. Sprinkle crumbled graham crackers and chocolate chunks over the top of the cake.
  9. Enjoy!
Celebrating a summer classic: smores!

S’mores bars

https://keviniscooking.com/smores-bars/#wprm-recipe-container-56525

Ingredients
  • 1/2 cup flour
  • 16 graham crackers sheets (2 packages, separated)
  • 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 1 cup brown sugar
  • 1/3 cup butter melted
  • 1 tbsp vanilla
  • 1 large egg
  • 4 chocolate bars (I use 4 Hershey’s 1.55 oz bars)
  • 2 cups mini marshmallows
Instructions
  1. Preheat the oven to 350°Line a 9-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on the sides to lift the finished Smores Bars out.
  2. Take 12 graham cracker sheets and crush in a bag or food processor until crumb form. This will make 1 1/2 cups total. For the remaining 4 cracker sheets, break into small pieces for topping, set aside.
  3. Mix together the dry ingredients: flour, graham cracker crumbs, baking powder, baking soda, and salt. Set aside.
  4. In a separate bowl or mixer, blend the melted butter, brown sugar, and vanilla together until combined. Add egg and mix well.
  5. Slowly add in the dry ingredients and stir or mix together. The batter will be thick. Spread evenly into the prepared baking pan using a rubber spatula (dipped in water if needed).
  6. Make a layer on top using the chocolate bars to cover. Scatter the remaining broken graham crackers pieces on top of the chocolate and bake for 15 minutes.
  7. Remove from the oven and scatter marshmallows on top. Pop back into the oven for an additional 5 minutes or until marshmallows are a golden brown.
  8. Remove from the oven and let it cool for 30 minutes. Cut into 12 bars.

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