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Fennel Leaf Pesto

By , 26 November, 2011, No Comment

Fennel is a deliciously fresh flavour and it works well with all sorts of foods, including fish, pork and vegetables. Spread a little of this tasty pesto on fresh bread or crackers or simply stir it through some pasta. You could also spread it on top of fish or chicken before baking in the oven.

Ingredients:
100g fennel leaves
100g Parmesan cheese
1 garlic clove
250ml extra-virgin olive oil

Directions:
1) Simply place all ingredients into a food processor apart from the olive oil. Blend until smooth.

2) Pour the olive oil into the blender in a thin steam, blending until you have a smooth mixture.

Source: Pesto Recipes.

Pecan Bread Pudding

By , 31 July, 2011, No Comment

This is a lovely warming pud, made richer with the addition of pecan nuts and spices. Serve with a bit of whisky sauce for a true American twist on the British classic.

Ingredient List:
500g brioche or croissants, ripped into pieces
100g chopped pecans
100g melted butter
300ml full fat milk
200ml double cream
200g caster sugar
3 eggs
Dash of vanilla
1 tsp. ground cinnamon
1 tsp. ground nutmeg

Directions:
1) Preheat the oven to 170C and grease a large baking dish.

2) Place the bread into the baking dish, sprinkle with the pecans and the melted butter and leave to settle whilst you make the custard.

3) Whisk together the eggs with the sugar, vanilla, cinnamon and nutmeg until smooth and fluffy. Combine the milk and the cream in a jug and gradually whisk the eggs into milk.

4) Once smooth, pour the custard over the bread and pecans and scrunch them together.

5) Put the baking dish into the oven and cook for 50 minutes, or until golden brown. Serve warm.

Source: Bread Pudding Recipe.

Tart aux Pommes

By , 14 July, 2011, No Comment

This tart is a French tart made with shortcrust pastry, frangipane and apples. It’s glazed with apricot jam to give it a lovely shiny finish, and it’s often dusted with icing sugar to serve. Bear in mind that frangipane is made with ground almonds so this is absolutely not suitable for those with nut allergies.

Ingredients List:
250g ready-made shortcrust pastry or home-made
125g butter
100g caster sugar
100g ground almonds
1 egg + 1 egg yolk
2 tbsp. plain flour
1 tbsp. brandy
3 dessert apples
5 tbsp. apricot jam

Directions:
1) Peel, core and thinly slice the apples.

2) Roll the pastry out to fit a 30cm fluted tart tin. Roll it over the pin and then unroll it over the tin. Press it into the bottom and sides and up the sides of the tin. Trim the excess but leave at least 2cm all around the edges and prick the bottom of the pastry with a fork. Put the tin in the oven to chill whilst you make the frangipane.

3) Preheat the oven to 200C and place a baking tray into the oven to heat up.

4) Cream together the butter and sugar until soft, light and fluffy. Add the egg, then the egg yolk, beating after each addition until fully combined. Stir in the brandy, then stir in the flour and ground almonds.

5) Spoon the frangipane into the chilled pastry and spread it so that it is even.

6) Arrange the apple slices over the frangipane in an overlapping spiral pattern, with one end of each apple slice being pushed into the filling.

7) Cook the tart for 15-20 minutes, until the frangipane begins to brown, and then turn the temperature down to 180C and cook for a further 20 minutes.

8) Leave to cool and then before serving, brush with the apricot jam.

Source: Apple Recipe.

Valencian Paella

By , 22 December, 2010, No Comment

This delicious recipe is a rendition of the original paella recipe, originating from Valencia, Spain. If you are unable to find rabbit in your area, you may substitute pork, chicken, or turkey.

Ingredients:
1/3 cup hot water
¼ teaspoon saffron
¼ cup olive oil
2 pounds rabbit, cut into 8 pieces
1 onion, chopped
1 cup cooked lima beans
1 cup green beans
4 cloves garlic, crushed
1 tablespoon smoked paprika
6 cups chicken broth
4 tomatoes, diced
2 cups long-grain white rice
24 snails
Salt and pepper, to taste

Directions:
1) Stir water and saffron together in a small bowl; set aside.

2) Heat oil in a very large skillet or shallow stockpot over medium-high; add rabbit and brown on all sides, about 6 minutes total. Add onion and cook until golden, stirring occasionally, about 3 minutes. Add beans, garlic, and paprika; cook until fragrant, stirring, about 3 minutes.

3) Add broth, tomatoes, and rice; cover and bring to a boil over high heat. Reduce to a simmer and cook 30 minutes. Add snails and cook, covered, an additional 10 minutes. Serve hot.

Source: Paella Recipes.

Flavorful Grilled Chicken Breasts with Relish

By , 16 December, 2010, No Comment

Enjoy a low-carb and light meal that’s packed with flavor and punch. Marinated chicken breasts get tossed on the grill and topped with your favorite relishand your heart-healthy dinner is done!

Ingredients:
4 skinless, boneless chicken breasts
¼ cup fresh lime juice
3 tablespoons soy sauce
½ teaspoon ground cumin
½ teaspoon ground chili powder
1/2 teaspoon crushed red pepper flakes
1 cup prepared relish (try any in our Relish recipe section)

Directions:
1) Combine chicken, lime juice, soy sauce, cumin, chili powder, and red pepper flakes in a bowl; cover and refrigerate 30 minutes.

2) Preheat grill. Remove chicken from marinade, shaking off excess. Place on grill and cook until done, about 5 minutes per side. Serve immediately with favorite relish.

Source: Relish Recipe.

Roast Turkey with Chestnut Stuffing

By , 3 November, 2010, No Comment

November is here an we are now counting down the days to Thanksgiving. If you’re thinking a little way ahead, here is an amazing turkey recipe from TurkeyRecipes.us:

Ingredients:
1 (12-pound) turkey, with neck and giblets removed
2 pounds chestnuts
2 cups butter
2 cups minced onions
2 cups minced celery
1 teaspoon dried thyme
1 teaspoon dried savory
1 teaspoon dried rosemary
10 cups dried breadcrumbs
Salt and black pepper, to taste

Directions:
1) Using a sharp knife, cut a cross on the flat side of each chestnut. Bring a medium pot of water to a boil; add chestnuts and cook 5 minutes. Drain. When cool enough to handle, remove shells from chestnuts and inner brown skins. Return chestnuts to pot; cover with fresh water and bring to a boil Cook 30 minutes, until tender. Drain and chop chestnuts.

2) Preheat oven to 350°F.

3) Melt butter in a large skillet over medium heat. Add onions, celery, thyme, savory, and rosemary; cook until softened, about 8 minutes, stirring occasionally. Transfer to a large mixing bowl; add breadcrumbs and reserved chestnuts and mix well. Set aside.

4) Wash turkey with cold water; pat dry. Place in a medium roasting pan; rub salt and pepper into cavities. Loosely spoon reserved stuffing mixture into cavities. Close skin with skewers or kitchen twine, and time drumsticks together.

5) Roast turkey 4 hours, placing a foil tent over the roasting pan during the last half of roasting time. Remove turkey from oven, place on serving platter, and let stand 20 minutes before carving.

Warmth Beneath the Feet – Smart Bathroom

By , 2 December, 2009, No Comment

Staying cool in a bathroom is usually not much of a problem, but staying warm certainly is. In order to be comfortable in a bathroom, you need to be warm, in part because you spend so much of your time in there without clothes on. This is a challenge because the principal material in a bathroom is tile, whether stone or ceramic, neither of which is a material known for its inherent warmth. In fact, ice cubes exude about as much chilliness as these surfaces do. To make these surfaces comfortable to the touch in colder months requires some thinking that goes beyond the basic heating system, whether you use a boiler with hot water heat or a furnace to produce forced hot air.

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How To Grow Your Own Herb Garden

By , 14 November, 2009, No Comment
Kitchen Herb Garden

Kitchen Herb Garden

Love the smell of fresh basil or crushed mint? Well, think about growing your own herb garden. You may encounter an issue that is common in today’s condos and homes and that is a shortage of space.  So it is best to get a container herb garden to compensate for this. This small mobile herb garden is a better option than growing them on a regular piece of land. Not only is it more convenient to shade your herbs from harsh climates, insects and general changes in the weather, it also helps you to take advantage of the benefits of your herbs throughout the entire year.

However, looking after your container herb garden can be a tedious task since you will need to allocate sufficient time to care for the herbs and make sure that they get all the sunlight they require as well as ensure that the water content in the soil is maintained properly.

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The Amazing Health Benefits of Bell Peppers

By , 13 November, 2009, No Comment
Bell Peppers

Bell Peppers

Making a garden salad for lunch? Don’t forget to add some bell peppers. Not only do bell peppers add color – especially the red ones – but they really boost the nutritional value of a salad. What are the health benefits of bell peppers?

Health Benefits of Bell Peppers: Red or Green?

Both red and green bell peppers are nutritious, but if you don’t know which one to use, choose the red ones. Red bell peppers are a good source of lycopene, a carotenoid that’s not found in green peppers. Lycopenes are the same bright red carotenes that give processed tomatoes their nutritional punch. Plus, some studies show that lycopenes help to lower the risk of heart disease and prostate cancer – although its benefits against prostate cancer have recently been called into question. The lycopene found in red peppers has the most powerful antioxidant activity of any member of the carotenoid family including carrots.

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The Benefits of Massage Therapy

By , 30 October, 2009, No Comment

Massage therapy has long been held as the perfect way to relax. The movements help to relieve your muscles and body as a whole from strain and tiredness, though massage also comes with a number of identifiable health benefits. The improvements you will see as a result of massage range from the physical to the psychological and emotional, no matter how old or young you are…

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