2/28/14

outdoor room

outdoor room

Interior Design

pretty

Interior Design

pretty!

living room

living room

living room

living room sea colors

BBQ chicken burgers

BBQ chicken burgers

Ingredients

  • 4 skinless, boneless chicken breasts
  • 4 rashers bacon (optional)
  • 4 large burger buns, sliced in half
  • lettuce, tomato and red onion, to serve

For the sauce and marinade

  • 4 tbsp tomato ketchup
  • 4 tbsp brown sauce
  • splash chilli sauce (optional)
  • 2 tsp clear honey
  • 2 garlic cloves, crushed
  •   Prep: 10 mins Cook: 15 mins

    Easy
    Serves 4 
     

    Method

    1. Make the sauce and marinade by mixing everything together in a large bowl, then put a few spoonfuls aside. Slice halfway into the thickest part of each breast and open it up like a book. Flatten down slightly with your hand, then toss in the bowlful of marinade to coat. Chill for as little, or as long, as you have time to.
    2. Barbecue the chicken for about 10 mins until completely cooked through, turning so it doesn’t burn but is nicely charred and sticky. Cook the bacon at the same time until crisp, if using, and toast the buns. Assemble the burgers with lettuce, slices of tomato, onion and the reserved sauce on the side for dolloping on top.

Roast & marinated quail with warm spring vegetable salad

Roast & marinated quail with warm spring vegetable salad

Ingredients

  • 2 oven-ready quails (See tip at end of recipe)
  • 1 tbsp olive oil
  • small knob of butter
  • 10-12 asparagus spears
  • 2 handfuls salad leaves (I use frisée)

For the marinade and dressing

  • 2 tbsp clear honey
  • 1 tsp English mustard
  • 4 tbsp soy sauce
  • 1 tbsp sherry vinegar
  • 5 tbsp vegetable oil
  • 3 tbsp sesame oil

For the potato salad

  • 2 tbsp crème fraîche
  • 2 tbsp mascarpone
  • 1 tbsp white wine vinegar
  • 2 spring onions, finely sliced
  • 1 tbsp olive oil
  • 300g new potatoes, cooked, then peeled and halved
  •   Prep: 20 mins Cook: 30 mins
    Moderately easy
    Serves 2 
     

    Method

    1. Heat oven to 200C/180C fan/gas 6. Mix the marinade ingredients in a shallow bowl and set aside. Season the quail inside and out with salt and pepper. Heat the oil in an ovenproof frying pan, then brown the quail well on all sides. Add the butter and baste the quail. Then pop into the oven for 10 mins. Leave the quail to rest for a few mins until just cool enough to handle.
    2. Using a large serrated knife, carefully halve each quail straight down the middle, then submerge in the marinade and leave to rest while you make the rest of the dish.
    3. For the potato salad, mix the crème fraîche, mascarpone, vinegar and spring onions with some salt and pepper. Set aside. Heat the oil in a frying pan and sizzle the potatoes for about 5-10 mins, tossing occasionally until golden.
    4. Tip the hot potatoes into a bowl and fold through the crème fraîche mixture to bind and dress them. Set aside.
    5. Snap the tough ends off the asparagus, peel the stalks, then cut each spear in half at an angle. Bring a large pan of salted water to the boil.
    6. Cook the asparagus in the boiling water for 2 mins until tender but retaining a slight crunch. Drain well. Place in a small bowl and, while still steaming hot, spoon over and toss through a couple tbsp of the marinade. You are now ready to serve.
    7. Spoon half the potato salad into the centre of a large dinner plate. Lift the quail from the marinade and lay 2 halves, breasts facing inwards, on top of the potato salad. Scatter the leaves evenly around the edge of the plate. Tuck the asparagus spears in a circular fashion among the salad leaves with the tips pointing out. Coat the quail and drizzle the leaves with a little more of the marinade, then serve.

Navarin of lamb & spring vegetables

Navarin of lamb & spring vegetables

 

Ingredients

  • 12 baby carrots
  • 12 baby turnips
  • 12 baby leeks
  • 80g peas, frozen are fine
  • 120g podded broad beans, skinned
  • 12 pearl onions or small shallots, peeled, see tips below
  • 2 lamb fillets, about 700g in total, see tips below
  • 3 tbsp olive oil, plus extra for drizzling
  • 300ml light red wine, such as Beaujolais
  • 300ml fresh chicken stock
  • 50g cold butter, cut into small pieces
  • bunch tarragon, leaves picked and chopped and few left whole
  • 1 tbsp golden caster sugar
  • 2 tbsp balsamic vinegar
  •   Prep: 1 hr, 30 mins Cook: 30 mins
    Easy
    Serves 4 
     

    Method

    1. Trim all the veg and peel the carrots. Boil a large pan of water and have a bowl of heavily iced water ready. Working in batches, cook the turnips for 3 mins, scoop into the iced water, then scoop out to drain. Repeat the process, cooking the carrots for 4 mins, the leeks for 5 mins, the peas and broad beans together for 1 min and finally the onions for 8-10 mins. Use a clean cloth to rub the skins off the turnips. Put all the vegetables in separate piles on a plate. TIP: Use the timings for cooking the baby vegetables only as a guideline, as they can vary in size. To be sure the vegetables are cooked properly, add a few more than the required amount to the water for you to test as they cook.
    2. Slice the lamb fillets into finger-thick pieces, then season generously with salt and freshly ground pepper.
    3. Heat 2 tbsp of oil in a large non-stick frying pan, then fry the lamb pieces for 2 mins on each side for rare or 3 mins on each side for medium. Tip the lamb into a colander with a bowl underneath to catch the juices, then leave in a warm place. TIP: When you cook lots of pieces of meat together, place them in the pan like points on a clock face – this makes it easy to remember which needs turning and removing from the pan first.
    4. Place the pan back on the heat and tip in the wine. Boil vigorously until reduced to a sticky syrup, then pour in 200ml of the chicken stock and any lamb juices from the bowl. Boil down until reduced by about half, then whisk in the butter. Season with salt and pepper to taste, then stir in the chopped tarragon. Pour the sauce into a small bowl, then wipe out the pan with kitchen paper.
    5. Heat a drizzle of oil and add the turnips and onions. Sizzle until starting to brown, then sprinkle over the sugar and a pinch of salt. Cook, shaking the pan constantly, until the veg are caramelised. Add carrots, leeks and balsamic, bubble for a moment, then add the stock. Bring to the boil, add the peas and broad beans, then boil for a few mins until all the liquid has nearly evaporated. Turn off heat.
    6. To serve, dress each bowl by placing a few pieces of lamb on the base, spooning the smaller vegetables around the lamb and balancing the carrots and leeks on top. Pour the hot sauce over everything, scatter with tarragon leaves and finally drizzle with olive oil.

Spring veggie casserole with little herb dumplings

Spring veggie casserole with little herb dumplings

 

Ingredients

For the dumplings

  • 100g self-raising flour
  • 50g butter at room temperature, cut in pieces
  • 50g mature cheddar, finely grated
  • 3 tbsp finely chopped parsley

For the casserole

  • 3 tbsp light olive oil
  • 8 shallots, peeled and cut in half lengthways
  • 250g small new potatoes, cut int half
  • 3 peeled garlic cloves, cut in half lengthways
  • 200g baby carrots, scraped but left whole
  • 2-3 fennel bulbs (about 500g total weight), each cut into 8 wedges
  • 600ml boiling vegetable stock (Marigold Swiss bouillion is good)
  • 300g fruity white wine, such as sauvignon blanc or pinot grigio
  • pinch of muscovado sugar, light or dark
  • ½ tsp light soy sauce
  • 200g green beans, trimmed and cut in half
  • 250g chestnut mushrooms, halved if large
  • 200g baby courgettes, each cut into 4 chunks, or 2 courgettes cut in sticks
  • 2 tsp cornflour
  • ½ fresh red chilli, seeded and finely chopped
  • 1 tbsp each snipped chives and chopped parsley
  •   Prep: 45 mins - 2 hrs

    Easy

    Serves 6 
     

    Method

    1. To make the dumplings, rub the flour and butter together so it looks like breadcrumbs. Stir in the cheese, parsley and salt and pepper to season and set aside.
    2. Heat the oil in a large pan or flameproof casserole (about 3.5 litres) over a high-ish heat, then throw in the halved shallots. Fry for 2-3 minutes till beginning to soften and turn brown and gold in places. Now still working on quite a high heat, add the potatoes and watch for the same effect, about 5-7 minutes, stirring with a wooden spoon and generally moving the pan about a bit. Add the garlic, carrots and fennel, allowing a couple of minutes between each so they get a chance to release their flavours. Pour in the stock along with most of the wine, then stir in the sugar and soy sauce and return to the boil. Simmer covered for 10 minutes. If preparing ahead make up to the end of step 2, cool and chill for up to five hours. About 20 minutes before you are ready to serve, bring back to the boil, and continue with step 3.
    3. Stir about 2 tbsp of water into the dumpling mixture to form a soft dough. Break off small pieces to make 20-25 dumplings, then shape into rounds about the size of a cherry tomato. Add the green beans and simmer for 5 minutes, then add the mushrooms and courgettes. Stir the cornflour into the remaining wine until it has dissolved, then stir into the casserole until it thickens. Bring to the boil, stir well then gently place the dumplings on top. Cover the pan with a lid and simmer gently for about 15 minutes till the dumplings have risen, and the stew is rich and thick and the vegetables deliciously tender. Check the seasoning.
    4. Mix the chilli and herbs together in a small bowl and scatter on top of the casserole.

Warm salad of spring vegetables with griddled lamb

Warm salad of spring vegetables with griddled lamb

Ingredients

  • 1 bunch asparagus, trimmed and sliced
  • 140g podded peas, frozen are fine
  • 140g podded broad beans, frozen are fine
  • 3 tomatoes
  • 6 tbsp olive oil
  • 1 tbsp coriander seed
  • 2 tbsp red wine vinegar
  • handful tarragon leaves
  • handful mint leaves
  • 6 large lamb chops
  •   Prep: 30 mins Cook: 15 mins

    Easy
    Serves 6 
     

    Method

    1. Get a bowl of iced water at the ready and bring a large pan of salted water to the boil. Cook the asparagus in the water for 3 mins, then scoop into the iced water with a slotted spoon. Cook the peas for 2 mins, then place in the iced water. Cook the broad beans for another 2 mins, pop into the iced water, then remove them from their skins. Cut a cross in the bottom of each tomato, then blanch in boiling water for about 10 secs before placing in iced water. Peel, quarter and deseed the tomatoes and cut the flesh into small chunks.
    2. Heat the oil and coriander seeds gently in a small saucepan, then take off the heat and stir through all the veg and the vinegar. Season with salt and pepper, and stir through the tarragon and mint.
    3. Heat a large griddle pan or barbecue. Season the lamb with salt and pepper, and cook for 4 mins on each side for medium, or 6 mins for well done. Serve each lamb chop with the vegetable dressing.

flower bike

flower bike

Flowers

Spring

Lily- so pretty

Lily- so pretty

flower

flower

cactus

One more cactus cake

food art

food art

arreglo floral

arreglo floral

Cool food art

Cool food art

food art

food art

food art

Food art

food art

Fruit Cake

Fruit Cake

fruit animals

fruit animals

2/26/14

Living room

Living room

Living room

Living room

living room

living room

living room

living room

Springtime pasta

Springtime pasta

 

Ingredients

  • 400g penne
  • 200g bag shredded kale
  • 100g streaky bacon, chopped
  • 1 medium red onion, finely sliced
  • 100g soft mild goat's cheese
  • grated parmesan, to serve (optional)
  • Prep: 10 mins Cook: 10 mins
    Easy

    Serves 4 
     
     

    Method

    1. Boil the pasta in salted water. Add the kale for the final 2 mins, then drain, reserving a little of the cooking liquid.
    2. Meanwhile, dry-fry the bacon in a nonstick pan until crisp. Remove from the pan and drain off most of the fat, leaving behind about 1 tsp. Gently fry the onion in the fat for 2-3 mins until soft.
    3. Tip the cooked pasta and kale into the pan, then stir through the bacon and goat’s cheese. Add a little of the pasta cooking water if the mixture seems a bit dry. Serve in bowls scattered with grated Parmesan, if you like.

Risotto of spring vegetables

Risotto of spring vegetables

Ingredients

  • 300g carnaroli rice (risotto rice)
  • 150g parmesan, in a wedge
  • 20g fresh chives, finely snipped
  • 150g shelled broad beans (about 600g in their pods)
  • 150g asparagus spears
  • 200g shelled small peas (about 800g in their pods)
  • fistfuls of ice cubes
  • 1 tsp vegetable stock powder, such as Marigold
  • 1 large shallot or 2 smaller ones, finely chopped
  • 3 large spring onions, trimmed and chopped
  • 1 fat garlic clove, lightly crushed
  • 2 tbsp olive oil, plus extra to serve
  • 50g butter
  • 125ml dry white wine
  • 2 tbsp mascarpone
  •  Ready in 50 minutes - 1 hour
    Moderately easy
    Serves 4 
     

    Method

    1. Tip the rice into a pan of boiling, lightly salted water. Boil gently for 6 minutes then drain in a sieve. There should still be a white core in the centre of the grains. Spread the part-cooked rice on a clean tray, cool, then chill until you are ready to finish the risotto. If covered with cling film, the rice can be kept for up to 24 hours. Shave about 25g off the parmesan wedge and set aside for later. Finely grate the rest and save for use in Step 8.
    2. Blanch the broad beans for 1 minute in boiling water then drain and rinse them in a colander under cold water. Using your fingers, pop each bean from its skin. (Thawed frozen beans can be popped without blanching.)
    3. Trim the asparagus and cut the spears at an angle into lozenge shapes. Bring 1 litre of water to the boil in a large pan, add 1 tsp of sea salt, then the asparagus, shelled peas and beans. Return to a gentle boil and cook for 3 minutes. Meanwhile, put lots of ice cubes into a large bowl half filled with cold water.
    4. Drain the vegetables in a colander set over a bowl to catch and save the cooking water, then tip them straight into the bowl of iced water. When cold, drain again and set aside.
    5. Pour the saved vegetable water into a pan and whisk in the stock powder. When ready to finish the risotto, bring the stock to the boil and keep it on a simmer.
    6. In another large pan, gently sauté the shallot, spring onions and garlic in the 2 tablespoons of oil and half the butter for 3-5 minutes until softened. Stir in the wine and cook until reduced by half.
    7. Tip in the rice. Now add a ladle of boiling stock and stir until it is absorbed. Add the remaining stock, a ladle at a time, stirring until absorbed before you add more. This takes about 8 minutes, by which time the mixture should be slightly sloppy, not dry. You may not need all the stock. The rice is cooked when it is just softened and has a nice shiny glaze. Remove the garlic clove.
    8. Gently stir in the vegetables and remaining chives and return to a gentle simmer, adding a little extra stock if needed. Stir in the last of the butter, the grated parmesan and the mascarpone. Check the seasoning. Divide immediately between four warmed shallow bowls, drizzle over a little oil and scatter the parmesan shavings onto each serving.

Spring salad with watercress dressing

 Spring salad with watercress dressing

Ingredients

  • 550g new potatoes, scrubbed
  • 800g young broad beans in the pod (to give about 200g/8oz shelled beans)
  • 200g fresh young asparagus
  • 400g young peas in the pod (to give about 100g/4oz shelled peas)
  • 90g pack prosciutto, sliced into ribbons
  • 125g bag mixed salad leaves
  • 100g pecorino cheese, shaved

For the dressing

  • 50g fresh watercress, roughly chopped
  • 6 tbsp extra-virgin olive oil
  • 2 tbsp cider vinegar
  • pinch sugar
  •  Ready in 35-40 minutes
    Easy
    Serves 4 
     

    Method

    1. Cook the potatoes in boiling salted water for 10-15 minutes until tender. Drain and halve when cool enough to handle; set aside. Blanch the shelled broad beans and the asparagus in boiling salted water for 2-3 minutes. Drain in a sieve and cool under running cold water. Drain again, fish out the asparagus, then peel off the hard outer skins from the beans – make a nick in the tops and pop the beans out. Blanch the shelled peas in a separate pan for 1 minute. Toss the asparagus, beans, peas, potatoes and prosciutto together.
    2. For the dressing, put all the ingredients in a blender or food processor and blitz until really smooth and bright green. Season with salt and pepper. To serve, toss the salad leaves with a spoonful or two of dressing and arrange on plates. Pile the vegetable mixture on top, season, then drizzle over the remaining dressing and scatter with the pecorino.

Springtime pasta

 Springtime pasta

Ingredients

  • 250g pack frozen ricotta and spinach tortellini
  • 50g frozen peas
  • 50g frozen broad beans
  • 1 tbsp olive oil
  • zest 1 lemon
  • 50g ricotta
  •   Prep: 5 mins Cook: 5 mins
    Easy
     

    Method

    Bring a pan of salted water to the boil. Tip in the pasta, cook for 3-4 mins. Add the frozen peas and broad beans, then cook for 1 min more to heat through. Drain well, then toss through the olive oil and lemon zest. Place on plates, dollop over the ricotta

2/25/14

Griddled chicory with figs & bitter leaves

Griddled chicory with figs & bitter leaves

 

Ingredients

Heather Bullard

Heather Bullard

Peonies

Peonies

Lilacs

Lilacs

Hyacinth

Basket On Table Planted

tulips everywhere

tulips everywhere

angry birds food

angry+birds+food

Forever An Orange Skin

Forever An Orange Skin

Fruit and Veggie Carving

Fruit and Veggie Carving

food art

Carved Radish Flowers--Noi's Fruit Carving

food art

The W's: Food decoration art, Part 1 [not a recipe or tutorial] i think this is all various cut pieces of cucumber along with some cherry tomato