My poor, neglected little blog! I haven't forgotten about it, I just haven't really been cooking a lot of new things. Or at least not new things that I think are worth sharing because they're either way too easy or kind of embarrassing. We've been eating a lot of the following: Avocado toast (avocado slightly mashed on a piece of toast, with salt, lemon juice, and red pepper flakes optional). Salad. Baked potatoes with assorted toppings such as chili. Steamed rice with sauteed turkey Spam, scrambled eggs, and a sprinkle of soy sauce (this would be one of the embarrassing ones, but it's good!). None of those require recipes.
The recipe I'm sharing today is pretty brainless, too, but my poor blog was getting so lonely that I decided to post it, anyway. It's perfect for hot days and also really yummy! Oh and kudos to my husband for thinking of the cute name, he thought the sliced olives looked like buttons.
Buttons and Bowties (aka Bacon Ranch Pasta Salad)
1 lb bowtie pasta
2 small cans sliced black olives, drained
8 oz grape tomatoes, halved
1 large cucumber, diced large
1/4 lb bacon, cooked and crumbled
3/4 C ranch dressing (can use my recipe or the kind in a jar, if you get a jar, get the good stuff from the refrigerated section!)
salt to taste
Boil the pasta in lightly salted water, be sure not to overcook it. Drain and rinse with cold water until cool. I usually let it sit in super cold water for a minute, drain it, then do it again a couple of times and it works well to chill the pasta. Drain thoroughly, and add all other ingredients ONLY if it will be served immediately. If you won't be serving it right away, I suggest leaving the tomatoes, cucumber, and bacon out and only add them when you're about to eat it because the ranch will do weird things to the veggies if left too long and the bacon will get soggy.
Yield: About 10 side portions or 6 main dishes
Senin, 22 Juli 2013
Jumat, 19 Juli 2013
Recipe Ideas: BEER BREAD MIX
Use 150ml of any carbonated drink to make it. Serve the bread with soups and stews to make a hearty meal.
• Use cubed bread for party dips, or fry leftover cubes in seasoned herb butter to make tasty croutons.
• Use left-over bread to make bread and butter pudding.
• Garlic bread: sandwich the dough with garlic butter before baking.
• Add your favourite grated cheese and real ale. Spoon into muffin cases and bake to make cheese and ale scones.
• Add 1 tbsp sugar and create your own tea bread. Add lemon and sultanas, poppy seeds or chocolate chips.
RECIPES:
CHOCOLATE ORANGE BREAD: Add choc chips, orange zest & fizzy orange.
SPICED CARAMEL APPLE CAKE
An autumnal star recipe - or try with seasonal berries for a twist on Summer Pudding
Makes 1lb loaf
1 packet My Secret Kitchen Plain Beer Bread Mix
150ml sparkling apple drink or cider
2 tbsp apple sauce or 1 apple, peeled & chopped
2 tbsp raisins
2 tsp My Secret Kitchen Vanilla Pudding Spices
1 tbsp My Secret Kitchen Maple Caramel Sauce
Preheat oven 175C (Gas Mark 3). Empty the Beer Bread Mix into a bowl and add the cinnamon, raisins and apple. Add the sparkling apple drink and mix quickly and thoroughly. Pour into a greased 1lb loaf tin and bake as directed. When warm from the oven, drizzle over the Maple Caramel Sauce.
You could also ‘plump’ the raisins in some rum before using or add a crumble topping to the top of the cake before baking for Apple Crumble Cake and serve warm with Maple Caramel custard!
Makes 6 large buns
1 packet My Secret Kitchen Plain Beer Bread Mix
6 tbsp strawberry jam
Preheat oven to 180C (Gas Mark 4) and place 6 paper cases in a large muffin pan. Add the Beer Bread Mix & 2 tbsp of the sugar into a bowl. Pour in the lemonade & quickly mix until combined. Divide half of the mixture between the 6 cases, make a dip in the centre of each and then spoon in 1 tbsp of jam into the centres. Cover each bun with the rest of the bread mix. Sprinkle the remaining sugar over the buns & bake for 15 mins.
WHOLEGRAIN BEER BREAD
PIZZA BREAD: Make a pizza bread by adding pepperoni and sundried tomatoes into the mix before baking.
STOUTS & ALES: Try making the bread with a stout or strong ale for more robust flavours.
WHOLESOME BREAKFAST LOAF
Makes 1lb loaf
1 packet My Secret Kitchen Wholegrain Beer Bread Mix
1 tbsp My Secret Kitchen Fig Pudding Pickle
150 ml tonic water
50g sultanas
50g dried apricots, chopped
1 tbsp pumpkin seeds
1 tbsp sunflower seeds
1 tbsp sesame seeds
2 tbsp flaked almonds
Preheat oven to 175C (Gas Mark 3). Grease and line a 1lb loaf tin. In a small bowl, mix together the Fig Pudding pickle with the sultanas and apricots, leave to soak for 1 hour. In a large bowl, mix together the Beer Bread Mix with the seeds and almonds. Add the soaked sultanas and apricots to the dry ingredients and stir. Add the tonic water and quickly mix. Pour into the tin and bake for 40 mins. Gorgeous toasted and topped with more Fig Pudding Pickle as a wholesome and low fat breakfast – try adding a ripe banana for a nutritious boost!
NACHO CHILLI CHEESE BREAD
Great with a steaming bowl of home-made chilli!
Makes a 1lb loaf
1 packet My Secret Kitchen Wholegrain Beer Bread Mix
½ packet My Secret Kitchen Nacho Cheese Ball Mix
75g cheddar cheese, grated
150ml beer or fizzy beverage
Optional topping: made of tortilla crumbs, more grated cheese and jalapeno chillies (fresh or brined)
Preheat oven to 175C (Gas Mark 3). Mix the Nacho Cheese Ball Mix with the Beer Bread Mix and grated cheese in a large bowl. Add the beer or fizzy beverage and mix thoroughly. Put into a greased 1lb loaf pan and sprinkle with the tortilla crumbs, more grated cheese and jalapenos. Bake as directed.
JUMPING JACK PLOUGHMANS LOAF
Makes a 1lb loaf
1 packet My Secret Kitchen Wholegrain Beer Bread Mix
150ml tonic or sparkling water
1 tbsp My Secret Kitchen Jumping Jack Chilli Jam
75g strong cheddar, grated or chopped
Preheat oven to 175C (Gas Mark 3). Empty the Beer Bread Mix into a bowl and add the grated/chopped cheese. Stir in the Jumping Jack Chilli Jam throughout the mix and then add the tonic or sparkling water and quickly combine. Pour into a greased 1lb loaf tin and bake as directed.
• Use cubed bread for party dips, or fry leftover cubes in seasoned herb butter to make tasty croutons.
• Use left-over bread to make bread and butter pudding.
• Garlic bread: sandwich the dough with garlic butter before baking.
• Add your favourite grated cheese and real ale. Spoon into muffin cases and bake to make cheese and ale scones.
• Add 1 tbsp sugar and create your own tea bread. Add lemon and sultanas, poppy seeds or chocolate chips.
ORIGINAL BEER BREAD
QUICK IDEAS:
FOCACCIA: Use tonic water as the carbonated beverage, & stir through 1 tbsp of Tapenade with Smoked Garlic or Artichoke Pesto before baking.
GINGERBREAD: Add 1 tsp ground ginger, tbsp treacle or golden syrup & ginger beer.CHOCOLATE ORANGE BREAD: Add choc chips, orange zest & fizzy orange.
SPICED CARAMEL APPLE CAKE
An autumnal star recipe - or try with seasonal berries for a twist on Summer Pudding
Makes 1lb loaf
1 packet My Secret Kitchen Plain Beer Bread Mix
150ml sparkling apple drink or cider
2 tbsp apple sauce or 1 apple, peeled & chopped
2 tbsp raisins
2 tsp My Secret Kitchen Vanilla Pudding Spices
1 tbsp My Secret Kitchen Maple Caramel Sauce
Preheat oven 175C (Gas Mark 3). Empty the Beer Bread Mix into a bowl and add the cinnamon, raisins and apple. Add the sparkling apple drink and mix quickly and thoroughly. Pour into a greased 1lb loaf tin and bake as directed. When warm from the oven, drizzle over the Maple Caramel Sauce.
You could also ‘plump’ the raisins in some rum before using or add a crumble topping to the top of the cake before baking for Apple Crumble Cake and serve warm with Maple Caramel custard!
JAMMY DOUGHNUT BUNS
Perfect for making with the kids on a rainy day. Allow to cool for as long as you can wait - they are so delicious warm!Makes 6 large buns
1 packet My Secret Kitchen Plain Beer Bread Mix
150ml lemonade
3 tbsp caster sugar 6 tbsp strawberry jam
Preheat oven to 180C (Gas Mark 4) and place 6 paper cases in a large muffin pan. Add the Beer Bread Mix & 2 tbsp of the sugar into a bowl. Pour in the lemonade & quickly mix until combined. Divide half of the mixture between the 6 cases, make a dip in the centre of each and then spoon in 1 tbsp of jam into the centres. Cover each bun with the rest of the bread mix. Sprinkle the remaining sugar over the buns & bake for 15 mins.
WHOLEGRAIN BEER BREAD
QUICK IDEAS:
STILTON & WALNUT BREAD: Add 75g stilton and 50g walnutsPIZZA BREAD: Make a pizza bread by adding pepperoni and sundried tomatoes into the mix before baking.
STOUTS & ALES: Try making the bread with a stout or strong ale for more robust flavours.
WHOLESOME BREAKFAST LOAF
Makes 1lb loaf
1 packet My Secret Kitchen Wholegrain Beer Bread Mix
1 tbsp My Secret Kitchen Fig Pudding Pickle
150 ml tonic water
50g sultanas
50g dried apricots, chopped
1 tbsp pumpkin seeds
1 tbsp sunflower seeds
1 tbsp sesame seeds
2 tbsp flaked almonds
Preheat oven to 175C (Gas Mark 3). Grease and line a 1lb loaf tin. In a small bowl, mix together the Fig Pudding pickle with the sultanas and apricots, leave to soak for 1 hour. In a large bowl, mix together the Beer Bread Mix with the seeds and almonds. Add the soaked sultanas and apricots to the dry ingredients and stir. Add the tonic water and quickly mix. Pour into the tin and bake for 40 mins. Gorgeous toasted and topped with more Fig Pudding Pickle as a wholesome and low fat breakfast – try adding a ripe banana for a nutritious boost!
NACHO CHILLI CHEESE BREAD
Great with a steaming bowl of home-made chilli!
Makes a 1lb loaf
1 packet My Secret Kitchen Wholegrain Beer Bread Mix
½ packet My Secret Kitchen Nacho Cheese Ball Mix
75g cheddar cheese, grated
150ml beer or fizzy beverage
Optional topping: made of tortilla crumbs, more grated cheese and jalapeno chillies (fresh or brined)
Preheat oven to 175C (Gas Mark 3). Mix the Nacho Cheese Ball Mix with the Beer Bread Mix and grated cheese in a large bowl. Add the beer or fizzy beverage and mix thoroughly. Put into a greased 1lb loaf pan and sprinkle with the tortilla crumbs, more grated cheese and jalapenos. Bake as directed.
JUMPING JACK PLOUGHMANS LOAF
Makes a 1lb loaf
1 packet My Secret Kitchen Wholegrain Beer Bread Mix
150ml tonic or sparkling water
1 tbsp My Secret Kitchen Jumping Jack Chilli Jam
75g strong cheddar, grated or chopped
Preheat oven to 175C (Gas Mark 3). Empty the Beer Bread Mix into a bowl and add the grated/chopped cheese. Stir in the Jumping Jack Chilli Jam throughout the mix and then add the tonic or sparkling water and quickly combine. Pour into a greased 1lb loaf tin and bake as directed.
Recipe Ideas: TAPENADE WITH SMOKED GARLIC
Our rich tapenade with roasted aubergines, sun-dried tomatoes and pine nuts.
• Make a bruschetta topping with fresh buffalo mozzarella, or add to tomato purée as a pizza topping or tartlet filling.
• Use to top fish, sprinkle with grated cheese and oven bake.
• Serve over vegetables, especially warm, sliced new potatoes or buttered green beans.
• Slice a whole Brie or Camembert in half horizontally, sandwich with tapenade and bake until warm and gooey.
• Make a bruschetta topping with fresh buffalo mozzarella, or add to tomato purée as a pizza topping or tartlet filling.
• Use to top fish, sprinkle with grated cheese and oven bake.
• Serve over vegetables, especially warm, sliced new potatoes or buttered green beans.
• Slice a whole Brie or Camembert in half horizontally, sandwich with tapenade and bake until warm and gooey.
Recipe Ideas: WHITE WINE & PORCINI FINISHING SAUCE
Fabulous as a finishing touch to chicken, pork and fish dishes.
• Add to a pan-fried chicken breast, or serve with breaded turkey escalopes.
• Combine poached fish and vegetables with the finishing sauce and double cream, then top with a pre-baked square of puff pastry.
• Stir through hot tortellini, or use with stock for risotto.
• Add to mashed potato to make it extra tasty!
• Add to a pan-fried chicken breast, or serve with breaded turkey escalopes.
• Combine poached fish and vegetables with the finishing sauce and double cream, then top with a pre-baked square of puff pastry.
• Stir through hot tortellini, or use with stock for risotto.
• Add to mashed potato to make it extra tasty!
Recipe Ideas: RED PEPPER CHEESE BALL MIX
Use as an easy-to-prepare dip or appetiser for friends, or as a useful standby for a quick pasta supper.
• Make a warm dip: mix the seasoning packet with cream cheese, then microwave gently.
• Use the prepared cheese mix to stuff cherry tomatoes, or as the filling for tortilla wraps or a roulade made with smoked salmon.
• Make an alternative dip using a 50:50 blend of mayonnaise and sour cream and serve in half a red pepper with vegetable sticks.
• Make a warm dip: mix the seasoning packet with cream cheese, then microwave gently.
• Use the prepared cheese mix to stuff cherry tomatoes, or as the filling for tortilla wraps or a roulade made with smoked salmon.
• Make an alternative dip using a 50:50 blend of mayonnaise and sour cream and serve in half a red pepper with vegetable sticks.
• Blend the seasoning with 2 tablespoons of warm water and 4 tbsp of olive oil for a speedy nut-free red pepper pesto.
Recipe Ideas: OAK SMOKED RAPESEED OIL
Our naturally oak-smoked, cold-pressed extra virgin rapeseed oil from Sussex.
• Blend with olive oil for a bread dipper with our Balsamic Reduction and Lemon & Chipotle Spiced Sea Salt.
• Prepare your own homemade oil infusions by ‘muddling’ the oil with fresh herbs and spices: try lemon, garlic and rosemary, or chilli and black pepper.
• Stir through crushed potatoes, or rub over jacket potatoes and add a sprinkling of our Lemon & Chipotle Spiced Sea Salt.
• Use to sauté your favourite meats or vegetables.
• Blend with olive oil for a bread dipper with our Balsamic Reduction and Lemon & Chipotle Spiced Sea Salt.
• Prepare your own homemade oil infusions by ‘muddling’ the oil with fresh herbs and spices: try lemon, garlic and rosemary, or chilli and black pepper.
• Stir through crushed potatoes, or rub over jacket potatoes and add a sprinkling of our Lemon & Chipotle Spiced Sea Salt.
• Use to sauté your favourite meats or vegetables.
Recipe Ideas: MISO DRESSING WITH GINGER
An intensely flavoured Japanese-inspired dressing and marinade.
• Use as a dipping sauce for tempura veg or lettuce wraps.
• Makes a tasty glaze for bok choy, broccoli or other dark green veg – or great as a simple seasoning for fried rice.
• Use as a flavoursome marinade for salmon or fresh tuna.
• Add crunchy peanut butter and water for a simple satay sauce.
• Makes a tasty glaze for bok choy, broccoli or other dark green veg – or great as a simple seasoning for fried rice.
• Use as a flavoursome marinade for salmon or fresh tuna.
• Add crunchy peanut butter and water for a simple satay sauce.
Recipe Ideas: MOQUECA CURRY PASTE
A concentrated paste of coconut and dende oil.
• Great for curry in a hurry - use with fish for a traditional Moqueca de Pixie.
• Mix a little paste into mayonnaise for seasoned sandwiches.
• Lovely with lamb on the barbecue, served with minted yogurt.
• Mix with red lentils for a coconut dahl or serve with yogurt and fried plantains.
• Add to the cooking liquid for scented mussels.
• Great for curry in a hurry - use with fish for a traditional Moqueca de Pixie.
• Mix a little paste into mayonnaise for seasoned sandwiches.
• Lovely with lamb on the barbecue, served with minted yogurt.
• Mix with red lentils for a coconut dahl or serve with yogurt and fried plantains.
• Add to the cooking liquid for scented mussels.
Recipe Ideas: BALSAMIC REDUCTION
Use wherever you use balsamic vinegar – great to decorate plates with, for restaurant-style pizzazz!
• Amazing with blue cheese, and makes pizza extra special.
• Use as a dressing for roasted vegetables.
• Great with firm fish such as monkfish.
• Provides a wonderful contrast drizzled over salad leaves tossed in a creamy dressing – you can even try it with strawberries.
• Make a salad dressing for rocket with our fig pudding pickle, balsamic, olive oil and walnuts.
• Amazing with blue cheese, and makes pizza extra special.
• Use as a dressing for roasted vegetables.
• Great with firm fish such as monkfish.
• Provides a wonderful contrast drizzled over salad leaves tossed in a creamy dressing – you can even try it with strawberries.
• Make a salad dressing for rocket with our fig pudding pickle, balsamic, olive oil and walnuts.
Recipe Ideas: LEMON & CHIPOTLE SPICED SEA SALT
Season to your taste with our distinctive blend of sea salt and lemony spices.
• Keep the grinder by your hob and use as a seasoning to give your dishes a subtle twist.
• Rub onto fish together with olive oil and lemon slices.
• Great on roast pork to make extra special crackling.
• Make a bread dipper by sprinkling the salt over a plate of olive oil and add a drizzle of our Balsamic Reduction.
• Use as the salt for a tequila slammer.
• Keep the grinder by your hob and use as a seasoning to give your dishes a subtle twist.
• Rub onto fish together with olive oil and lemon slices.
• Great on roast pork to make extra special crackling.
• Make a bread dipper by sprinkling the salt over a plate of olive oil and add a drizzle of our Balsamic Reduction.
• Use as the salt for a tequila slammer.
Recipe Ideas: THAI DRESSING WITH KAFFIR LIME
Sunshine in a bottle - whatever the weather!
• Try our recipe for Coconut & Lime Chicken Curry.
• Add olive oil, red chillies and cumin to make a Lime Mojo (Mo-ho – a Cuban cooking sauce) for grilled meats and fish.
• Fabulous quick marinade for chicken to barbeque
• Try our recipe for Coconut & Lime Chicken Curry.
• Add olive oil, red chillies and cumin to make a Lime Mojo (Mo-ho – a Cuban cooking sauce) for grilled meats and fish.
• Fabulous quick marinade for chicken to barbeque
Recipe Ideas: SAFFRON TAGINE PASTE
A concentrated paste of saffron and exotic spices.
• For an alternative tagine, try chicken with fennel and preserved lemons or baked aubergine, sweet potato and pumpkin seeds.
• Use to baste barbecue meats.
• Mix with mayonnaise for spicy saffron mayo to spice up salads.
• Makes couscous, chick peas and pulses extra special.
• Add to ratatouille for a Moroccan twist and add dates.
• For an alternative tagine, try chicken with fennel and preserved lemons or baked aubergine, sweet potato and pumpkin seeds.
• Use to baste barbecue meats.
• Mix with mayonnaise for spicy saffron mayo to spice up salads.
• Makes couscous, chick peas and pulses extra special.
• Add to ratatouille for a Moroccan twist and add dates.
Recipe Ideas: SECRET WILD GARLIC SPICES
Wild garlic and garden herbs combined with a secret dash of wasabi. Just ¼ tsp can replace 1 clove of fresh garlic!
• To make a dip, add 1 tsp to 100g mayonnaise and 100g sour cream.
• Prepare a cheese ball by adding 2 tsp to 400g cream cheese and rolling into a ball.
• Make garlic butter by adding ½ tsp to 50g softened butter. Stir into mashed potato, or stuff into chicken breasts for homemade Kievs.
• Add 1 tsp to our Original Beer Bread Mix for garlic bread.
• To make a dip, add 1 tsp to 100g mayonnaise and 100g sour cream.
• Prepare a cheese ball by adding 2 tsp to 400g cream cheese and rolling into a ball.
• Make garlic butter by adding ½ tsp to 50g softened butter. Stir into mashed potato, or stuff into chicken breasts for homemade Kievs.
• Add 1 tsp to our Original Beer Bread Mix for garlic bread.
Recipe Ideas: NACHO FIESTA CHEESE BALL MIX
Makes a delicious and versatile Mexican cheese ball or dip.
• Use the cheese ball mix to stuff potato skins, top with grated cheese and crispy bacon crumbles and grill.
• Use to stuff jalapeno peppers, then coat with flour, egg and the tortilla chips and deep fry.
• Use to season fajitas and make your own pico de gallo and guacamole – all you need for a homemade fajita dinner kit is fresh chopped tomatoes, an avocado and lime juice!
• Create gourmet salsas using the seasoning with tomatoes or peppers and black beans, roasted corn or tropical fruits.
• Use the cheese ball mix to stuff potato skins, top with grated cheese and crispy bacon crumbles and grill.
• Use to stuff jalapeno peppers, then coat with flour, egg and the tortilla chips and deep fry.
• Use to season fajitas and make your own pico de gallo and guacamole – all you need for a homemade fajita dinner kit is fresh chopped tomatoes, an avocado and lime juice!
• Create gourmet salsas using the seasoning with tomatoes or peppers and black beans, roasted corn or tropical fruits.
Recipe Ideas: JUMPING JACK CHILLI JAM
A sweet ‘n’ savoury onion chutney spiked with red chillies and Kentucky bourbon.
• Serve with a ploughmans, accompanying baked ham and good strong cheddar.
• Stir into caramelised apples and serve as an accompaniment to pork sausages or grilled pork chops.
• Use as the base for a French onion soup, or as a garnish for butternut squash or sweet potato soup.
• Add wholegrain mustard and use to glaze a whole ham or turkey.
• Serve with a ploughmans, accompanying baked ham and good strong cheddar.
• Stir into caramelised apples and serve as an accompaniment to pork sausages or grilled pork chops.
• Use as the base for a French onion soup, or as a garnish for butternut squash or sweet potato soup.
• Add wholegrain mustard and use to glaze a whole ham or turkey.
Recipe Ideas: SECRET FIRECRACKER CHILLI SPICES
Made with the ‘holy trinity’ of chillies, these spices are bursting with fruity and fiery flavours.
• ¼ tsp replaces 1 small red chilli with no preparation.
• Try our recipe for Chilli & Lemon Chicken.
• Serve onion rings with a creamy spicy firecracker dip, also great with steak and chips.
• Try our recipe for buffalo sauce to serve over chicken wings or breaded chicken strips.
• Adds a kick to natural yogurt for wraps and pitta bread fillings.
• Use with Secret Wild Garlic Spices as the basis for a piri piri sauce.
• ¼ tsp replaces 1 small red chilli with no preparation.
• Try our recipe for Chilli & Lemon Chicken.
• Serve onion rings with a creamy spicy firecracker dip, also great with steak and chips.
• Try our recipe for buffalo sauce to serve over chicken wings or breaded chicken strips.
• Adds a kick to natural yogurt for wraps and pitta bread fillings.
• Use with Secret Wild Garlic Spices as the basis for a piri piri sauce.
Recipe Ideas: SECRET HONEYCOMB SPICES
Made with honey, crushed honeycomb, sweet spices and the special secret – bee pollen.
• Use to garnish brandy snaps filled with cream – dip each end in the spices.
• Sprinkle onto ice cream.
• Add to smoothies and breakfast granola.
• Adds a magical touch to cheesecakes or cranachan.
• Sprinkle onto homemade honey fudge or chocolate drops.
• Use to garnish brandy snaps filled with cream – dip each end in the spices.
• Sprinkle onto ice cream.
• Add to smoothies and breakfast granola.
• Adds a magical touch to cheesecakes or cranachan.
• Sprinkle onto homemade honey fudge or chocolate drops.
Recipe Ideas: MANGO MOJITO DESSERT SAUCE
A vibrant medley of mango, mint and lime.
• Make a mango mojito sorbet or granita.
• Stir through a mango mint salsa made with finely chopped tropical fruits, tomato, red chilli, coriander and more fresh garden mint.
• Mix with lightly whipped cream for a mango mojito fruit fool.
• Make Mango Colada by mixing with coconut liqueur.
• Make a mango mojito sorbet or granita.
• Stir through a mango mint salsa made with finely chopped tropical fruits, tomato, red chilli, coriander and more fresh garden mint.
• Mix with lightly whipped cream for a mango mojito fruit fool.
• Make Mango Colada by mixing with coconut liqueur.
Recipe Ideas: FIG PUDDING PICKLE
A perfect, syrupy pickle packed with chunky figs.
• Layer granola or muesli in a small bowl, spoon over low-fat yogurt and top with Fig Pudding Pickle for a homemade breakfast pot.
• Make no-bake energy bars by heating Fig Pudding Pickle and adding chopped dried fruits such as raisins, apricots and dates, puffed quinoa and nuts.
• Make a fig and banana smoothie with skimmed milk.
• Place cubes of goat’s cheese in small pastry shells, top with Fig Pudding Pickle, warm in a hot oven and serve.
• Layer granola or muesli in a small bowl, spoon over low-fat yogurt and top with Fig Pudding Pickle for a homemade breakfast pot.
• Make no-bake energy bars by heating Fig Pudding Pickle and adding chopped dried fruits such as raisins, apricots and dates, puffed quinoa and nuts.
• Make a fig and banana smoothie with skimmed milk.
• Place cubes of goat’s cheese in small pastry shells, top with Fig Pudding Pickle, warm in a hot oven and serve.
Recipe Ideas: CHOCABERRY CHEESE BALL MIX
White chocolate and raspberries in a sweet cheese ball or dip.
• Serve as a large cheese ball for dipping with biscotti and fruits.
• Mix with whipped cream for a versatile topping or filling.
• Try our recipe for Chocaberry Semi-Freddo.
• Stir into natural yogurt for a low-fat fruit dip.
• Add to our Beer Bread Mix for delightful chocaberry tea bread.
• Serve as a large cheese ball for dipping with biscotti and fruits.
• Mix with whipped cream for a versatile topping or filling.
• Try our recipe for Chocaberry Semi-Freddo.
• Stir into natural yogurt for a low-fat fruit dip.
• Add to our Beer Bread Mix for delightful chocaberry tea bread.
Recipe Ideas: MAPLE CARAMEL SAUCE
A dreamy caramel made with maple syrup. Serve warm or cold.
• Drizzle over pancakes or use to caramelise oranges and serve with crêpes.
• Stir into coffee for a caramel latte.
• Stir through rice pudding or use to make caramel custard.
• Serve on apple crumble or add to the apples before baking.
• Drizzle over pancakes or use to caramelise oranges and serve with crêpes.
• Stir into coffee for a caramel latte.
• Stir through rice pudding or use to make caramel custard.
• Serve on apple crumble or add to the apples before baking.
Recipe Ideas: HIBISCUS & ROSE NECTAR
A sweet floral syrup with extracts of hibiscus and rose for embellishing desserts and drinks.
• Drizzle over berry fruits for a simple garnish.
• Add to an economical bottle of sparkling wine for a special summer spritzer.
• Serve with a tagine made with our Saffron Tagine Paste and garnish with pistachios for a middle eastern flourish.
• Add to jelly for a floral touch – add orange liqueur for adult only jelly and ice cream!
• Serve with dessert pastries such as strudel or baklava.
• Drizzle over berry fruits for a simple garnish.
• Add to an economical bottle of sparkling wine for a special summer spritzer.
• Serve with a tagine made with our Saffron Tagine Paste and garnish with pistachios for a middle eastern flourish.
• Add to jelly for a floral touch – add orange liqueur for adult only jelly and ice cream!
• Serve with dessert pastries such as strudel or baklava.
Recipe Ideas: ULTIMATE CHOCOLATE BROWNIE MIX
• Layer with ice cream, whipped cream and raspberries and serve in a cocktail glass.
• Use as a base for tiramisu.
• Add your own favourite flavours before baking: walnuts, bananas, caramel, white chocolate, etc.
• For an alternative party cake, pile up the brownies on a plate and top with a candle.
Tip: chill in the freezer before cutting.
Recipe Ideas: MOCHACCINO COOKIE MIX
Simple to make – and you can freeze the cookie dough to bake when desired.
• Add crushed hazelnuts or almonds for extra crunch.
• Try our recipe for Pecan Pie Cookies or Mochaccino Melting Moments.
• Use the same mix to make biscotti, scones and even white-chocolate blondies!
• Add crushed hazelnuts or almonds for extra crunch.
• Try our recipe for Pecan Pie Cookies or Mochaccino Melting Moments.
• Use the same mix to make biscotti, scones and even white-chocolate blondies!
Minggu, 07 Juli 2013
secret recipe club: slow cooker beans & mushrooms
how's the weather where you live? our summer started hot and humid for about two weeks in may. then the rain came. and came. and came. and is still coming. sometimes it's obnoxiously hot and humid and other days, it's cool as a crisp fall day. it's really strange. so for this month's secret recipe club, instead of picking a fun and festive fourth of july recipe, i chose something more appropriate for fall apple picking or as a quick dinner before trick or treating.
and i'm really glad i chose this basic recipe from stephanie at sustainable cooking for one. when i came home from work, i wasn't expecting the beans to be so broken down and creamy. after a couple stirs i realized this is the perfect base for a soup. next time i'll add even more mushrooms, carrots, celery, spinach, and any other vegetables i have laying around. some cooked barley would be a great addition also. so even if the weather is hot and humid where you are, bookmark this one for fall, when soup is back on the brain and in heavy rotation.
for more information on the secret recipe club, including the list of participating bloggers, featured recipes from members, and instructions on how to join, visit the secret recipe club website!
check out my previous secret recipe club posts: mojito chicken tacos, maple glazed whole wheat spiced apple pizza, pig out cookies, pasta with blistered tomatoes & arugula and iced grapefruit cookies, mushroom barley soup, scalloped ham and potato bake & andes mint cake, chicken souvlaki with tzatziki, asian pork chops, lemon lime meltaways, blueberry peach crisp, minted lemon ice, white chocolate macadamia nut blondies, raspberry cream filled eclairs, jam swirled cheesecake, whole wheat grapefruit cake, chewy no bake granola bars & carrot cinnamon waffles, cannoli, gingerbread muffins, double chocolate peanut butter chip oatmeal cookies, butterscotch peach cake, whole wheat honey pancakes, minted pineapple lime agua fresca, breakfast tacos, simple almond sandwich cookies, & roasted banana rum cake.
slow cooker beans & mushrooms
adapted from sustainable cooking for one
6+ hours, serves 3-4 as a main dish
if you love mushrooms as much as we do, feel free to add even more - mushrooms in my grocery store come in a pound and a half package and next time i will add the whole package. we had our beans with cornbread.
1/2 pound dried cannellini beans
1 pound baby portobello mushrooms, cut into bite size pieces
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried thyme
chopped cooked bacon, caramelized onions, and grated parmesan for serving (optional)
and i'm really glad i chose this basic recipe from stephanie at sustainable cooking for one. when i came home from work, i wasn't expecting the beans to be so broken down and creamy. after a couple stirs i realized this is the perfect base for a soup. next time i'll add even more mushrooms, carrots, celery, spinach, and any other vegetables i have laying around. some cooked barley would be a great addition also. so even if the weather is hot and humid where you are, bookmark this one for fall, when soup is back on the brain and in heavy rotation.
for more information on the secret recipe club, including the list of participating bloggers, featured recipes from members, and instructions on how to join, visit the secret recipe club website!
check out my previous secret recipe club posts: mojito chicken tacos, maple glazed whole wheat spiced apple pizza, pig out cookies, pasta with blistered tomatoes & arugula and iced grapefruit cookies, mushroom barley soup, scalloped ham and potato bake & andes mint cake, chicken souvlaki with tzatziki, asian pork chops, lemon lime meltaways, blueberry peach crisp, minted lemon ice, white chocolate macadamia nut blondies, raspberry cream filled eclairs, jam swirled cheesecake, whole wheat grapefruit cake, chewy no bake granola bars & carrot cinnamon waffles, cannoli, gingerbread muffins, double chocolate peanut butter chip oatmeal cookies, butterscotch peach cake, whole wheat honey pancakes, minted pineapple lime agua fresca, breakfast tacos, simple almond sandwich cookies, & roasted banana rum cake.
slow cooker beans & mushrooms
adapted from sustainable cooking for one
6+ hours, serves 3-4 as a main dish
if you love mushrooms as much as we do, feel free to add even more - mushrooms in my grocery store come in a pound and a half package and next time i will add the whole package. we had our beans with cornbread.
1/2 pound dried cannellini beans
1 pound baby portobello mushrooms, cut into bite size pieces
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried thyme
chopped cooked bacon, caramelized onions, and grated parmesan for serving (optional)
- the night before you plan to eat, rinse the beans under cool water. soak the beans overnight (at least 6 hours) in four cups of clean water.
- the next morning, drain the beans and rinse them. add the beans, mushrooms, garlic, olive oil, thyme, and 4 cups water to your slow cooker. cook on high for 6-10 hours.
- stir the mixture and season well with salt and pepper. top servings with bacon, onions, and parmesan as you prefer.
Jumat, 05 Juli 2013
Slow Cooker Split Pea and Barley Soup
Okay, I realize that July is the wrong time of year to be sharing a soup recipe. But the latter half of June was SO HOT here in Interior Alaska (as in, mid 90s- fun when you don't have air conditioning) and so far July has been so very mild by comparison, with temperatures in the 60s-70s.
I like soup in general, but split pea is among my favorites and always has been. Peas are my favorite veggie, maybe that's why. It's also a major comfort food for me, maybe because my mom made it just for me for holidays when I was vegan as a teenager. Usually I make mine the same way- split peas, broth of some variety (can be chicken or veggie), onion, garlic, carrots, potato, rosemary, and bay leaf. I don't use a specific amount of anything, just start tossing things into the crock pot and it always turns out perfectly.
This time though I wanted to try split pea and barley soup. We were in Washington visiting family last month and I tried this soup at the California Pizza Kitchen and loved it. Found a copycat recipe last night, fiddled with it a bit, and was able to toss all the ingredients together in 10 minutes this morning before leaving for work. Came home 5 hours later to the best lunch you could hope for! To my delight, it needed no further tweaking at all. Just split pea and barley perfection. The lemon seemed like a rather odd ingredient, but brightens the flavors just a bit and was very nice. Can't say for sure whether it tastes just like the restaurant version, but I loved it.
The original recipe is here, I streamlined the recipe so it could go in the crock pot and also adjusted it according to my tastes and what I had. Feel free to add diced carrots, the only reason I didn't do this was because I wanted it to be different from my regular recipe and I didn't want to mess with chopping things up this morning. Since I use frozen diced onion (can't stand cutting them up myself!) and jarred minced garlic, I didn't have to chop or peel anything!
Split Pea and Barley Soup
1 C barleyabout 1 1/2 C diced onion (I used half of a 12 oz bag of frozen diced onions)3 cloves minced garlic
Stir everything together in a 6 quart slow cooker. Cook on low until peas and barley are tender, which took 5 hours in my slow cooker.
Yield: about 10 servings
I like soup in general, but split pea is among my favorites and always has been. Peas are my favorite veggie, maybe that's why. It's also a major comfort food for me, maybe because my mom made it just for me for holidays when I was vegan as a teenager. Usually I make mine the same way- split peas, broth of some variety (can be chicken or veggie), onion, garlic, carrots, potato, rosemary, and bay leaf. I don't use a specific amount of anything, just start tossing things into the crock pot and it always turns out perfectly.
This time though I wanted to try split pea and barley soup. We were in Washington visiting family last month and I tried this soup at the California Pizza Kitchen and loved it. Found a copycat recipe last night, fiddled with it a bit, and was able to toss all the ingredients together in 10 minutes this morning before leaving for work. Came home 5 hours later to the best lunch you could hope for! To my delight, it needed no further tweaking at all. Just split pea and barley perfection. The lemon seemed like a rather odd ingredient, but brightens the flavors just a bit and was very nice. Can't say for sure whether it tastes just like the restaurant version, but I loved it.
The original recipe is here, I streamlined the recipe so it could go in the crock pot and also adjusted it according to my tastes and what I had. Feel free to add diced carrots, the only reason I didn't do this was because I wanted it to be different from my regular recipe and I didn't want to mess with chopping things up this morning. Since I use frozen diced onion (can't stand cutting them up myself!) and jarred minced garlic, I didn't have to chop or peel anything!
Split Pea and Barley Soup
8 C veggie or chicken broth
3 C water
1 lb dried split peas1/2 t black pepper
1 1/2 t dried summer savory
1 T sugar
salt to taste (I used a full tablespoon)
2 T lemon juiceYield: about 10 servings
Langganan:
Postingan (Atom)
Popular
Tags
Videos