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Basic Omelet Recipe – Easy Folded Omelet

admin — Mon, 02 Apr 2012 07:49:42 +0000

Basic Omelet Recipe

Many people are intimidated by omelets, but if you can make scrambled eggs, you can make an omelet.

Omelets should always be cooked in a nonstick sauté pan. An 8″ omelet pan is the best choice, but any nonstick pan will do as long as it’s round and between 6 inches and 10 inches in diameter. Also, you should always use a heat-resistant rubber spatula.
Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Ingredients:

2 eggs
2 Tbsp. whole milk
2 Tbsp clarified butter or whole butter
Salt and ground white pepper, to taste
Preparation:

Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color.

Heat a heavy-bottomed nonstick sauté pan over medium-low heat. Add the butter and let it melt.

Add the milk to the eggs and season to taste with salt and white pepper. Then, grab your whisk and whisk like crazy. You’re going to want to work up a sweat here. If you’re not up for that, you can use an electric beater or stand mixer with the whisk attachment. Whatever device you use, you’re trying to beat as much air as possible into the eggs.

When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don’t stir! Let the eggs cook for up to a minute or until the bottom starts to set.

With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there’s no liquid left.

Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula.

Now gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left.

If you’re adding any other ingredients, now’s the time to do it. (See note.) Spoon your filling across the center of the egg in straight line.

With your spatula, lift one edge of the egg and fold it across and over, so that the edges line up. Cook for another minute or so, but don’t overcook or allow the egg to turn brown. If necessary, you can flip the entire omelet over to cook the top for 30 seconds or so. Just don’t let it get brown.

Gently transfer the finished omelet to a plate. Garnish with chopped fresh herbs if desired.

via culinaryarts.about.com

Raspberry Coconut Macaroons

admin — Sun, 01 Apr 2012 00:28:43 +0000

Every year around this time, behind the scenes, I go through my annual Macaroon Marathon, in which I decimate bags and bags of coconut in an effort to find a variation on the lowly macaroon worth noting, publicly. As evidenced by the fact that my archives are virtually coconut macaroon-free, I hadn’t thus far succeeded. But it wasn’t for lack of trying.

Two years ago, insistent on making something my coconut-loathing but chocolate-adoring husband would find palatable, I made multiple attempts at chocolate-coconut macaroons. They were… brown. And tangly. And rarely chocolaty enough. I don’t remember them fondly. Last year’s experiments centered on whatever appallingly bad home economics had led me to having three (3!) bags of unsweetened coconut in my pantry, and my determination that they would leave my kitchen in cookie format. They were… okay. I am sure more skilled macaroon makers than I make excellent macaroons from unsweetened coconut, but I found them consistently more dry and scratchy than those that began with sweetened coconut. This week’s coconut macaroon trials were the most obsessive yet, with versions rolled in unsweetened coconut chips (gorgeous, but man, are those chips unpleasant to chew), chopped almonds (tasty, but hardly noteworthy), thumbprinted with the intention of filling the indentation with jam or chocolate down the road but I lost interest before I did (a sure sign that they were a snooze) and even flattened, with designs on a sandwich cookie. Were it not for the one in which I’d actually pressed a whole raspberry inside a sealed ball of coconut macaroon, I wouldn’t be here discussing macaroons today because although it was fussy and odd to construct, the flavor smacked unmistakeably of cookie destiny: coconut and raspberries were meant to be together.

And here, they are. The simplest steps raise these coconut macaroons from the ordinary to something we (admitted) macaroon ambivalents can’t stop snacking on. First, I like to grind my coconut in the food processor, reducing the cough-inducing shreds with a thick paste to paste that bakes into a delicately textured cookie. The sugar is kept in check, using less than half of what I saw in some recipes (surely, the combination of sweetened coconut and 1 1/2 cups of sugar is in the running for the 11th plague?). The sweetness that remains plays off the tartness of fresh raspberries, which are not quite pureed but left in little berry blips here and there in a sea of snowy cookie. Almond extract and sea salt fill in the missing pieces and they scooped into little mounds that miraculously stay intact in the oven. (I held my breath.) Once cooled, they really are perfect on their own — tart and sweet tangled together — but I would be unworthy of this microphone you have granted me were I not to tell you how much tastier they are with a drizzle of melted chocolate over the top. But don’t worry, I did not drizzle chocolate over a few out of a greater sense of duty. I did it for the boss.

Raspberry Coconut Macaroons

I like traditional coconut macaroons, but I find it difficult to keep their sweetness in check (as there is no butter or flour to absorb the sugar). Tart, fresh raspberries unevenly blended with the batter make for a dreamy pairing; pureeing the coconut (a technique I learned from Cooks Illustrated) makes these macaroons feel light and scratch-free and you won’t even believe how good they are drizzled with melted bittersweet chocolate. (I did a couple, but stashed the rest in the freezer until Passover. I’ll do the rest once they’re defrosted.) The result is my favorite coconut macaroon, ever, one that will hopefully put to rest my Macaroon Marathons, at least for another year.

If you’d like to use unsweetened coconut instead — Keep in mind that it’s very hard to guess how much sugar is in sweetened coconut but I might start by doubling the sugar, or possibly going up to 1 1/2 cups (which I’ve seen recommended on almond macaroon recipes that start with freshly ground, and thus, unsweetened, almonds). Theoretically, the 14-ounce bag of sweetened coconut holds 5 1/3 cups of coconut (or so the Baker’s brand bag advertises) but mine clocked in at less than 4 cups and I suspect that fluffing/compressing of the ingredient makes the cup volume vary greatly.

Makes 50ish 1 1/4-inch cookies

14 ounces (400 grams) sweetened, flaked coconut
2/3 cup (130 grams) granulated sugar
3 large egg whites
Heaped 1/4 teaspoon flaked sea salt or level 1/4 teaspoon table salt
1/2 teaspoon almond extract
1/2 pint (6 ounces, 170 grams or 1 1/4 cups) fresh raspberries (if washed, patted very dry)

Preheat oven to 325°F. Line two large baking sheets with parchment paper.

In a food processor, blend the coconut for a minute. Add sugar, blend another minute. Add egg whites, salt and almond extract and blend for another minute. Add raspberries and pulse machine on and off in short bursts until they are largely, but not fully, broken down. (I counted 13 pulses. I might have been a little obsessive, what with the counting.) Some visible flecks of raspberry here and there are great. When you open the machine, you’ll see some parts of the batter that are still fully white while others are fully pink. Resist stirring them together.

With a tablespoon measure or cookie scoop (I used a #70), scoop batter into 1-inch mounds. You can arrange the cookies fairly close together as they don’t spread, just puff a bit. Scooping a little of the pink batter and a little of the white batter together makes them look extra marble-y and pretty.

Bake cookies for 25 to 30 minutes, until they look a little toasted on top. Let them rest on the tray for 10 minutes after baking (or you can let them fully cool in place, if you’re not in a rush to use the tray again), as they’ll be hard to move right out of the oven. They’ll firm up as they cool, but still remain softer and less dry inside than traditional macaroons. Thank goodness.

via smittenkitchen.com

Carrot Cake Pancakes

admin — Sun, 25 Mar 2012 21:34:27 +0000

If I could have a breakfast rallying cry, a breakfast mantra, if you will, it would be, It’s not cake! It’s breakfast! It would be rather dull, naturally. I know that the line between Cake For Breakfast and our various formats of Breakfast Cakes (muffins, coffee cakes and pancakes) is thin, I know the distinctions on either side of it are, at best, tiny, but they are what allows me to pretend I’m eating cake for breakfast when I’m really not, so I cling to them.

I said as much a few weeks ago when I made coconut muffins. Oh sure, they’re like a glorified macaroon, but! a macaroon full of healthy oils and Greek yogurt and whole wheat flour and a moderate level of sugar. They win at breakfast. Cake, 0, Breakfast 1, you could say. But when I spotted a recipe for carrot cake pancakes, replete with what we all know is the very best part of carrot cake, a sweetened cream cheese topping, I said, “No way, uh-uh. Carrot cake is dessert, not breakfast.”

Thank goodness I studied them more closely from there because when I did, no matter how hard I tried, I couldn’t find a trace of evil. A smallish amount of flour, minuscule amount of sugar, single egg and not a lick of melted fat (inside the pancake, that is) batter up with the better part of a pound of carrots, and together they make The Very Best Way To Skirt The Breakfast/Cake Divide and Totally Win. Or, more succinctly, you could just call them Carrot Cake Pancakes.

I should have known they’d be delightful, based on the source, the first cookbook from one of my favorite voices in food blogging, Joy the Baker. Joy is — in case the glamour gal in the cocktail dress, holding a towering pink birthday cake, on an even pinker book cover didn’t give it away — a delight. When I found her blog a few years ago, I was drawn to the girly chattiness, like being on the phone with a friend and realizing that you’re eating chocolate cake for dinner and laughing about it. She’s that kind of fun. But when I think of Joy, I really think of pancakes because this woman, she knows her pancakes. From the The Single Lady Pancake to Cornmeal Molasses and Smashed Raspberry and Chocolate Chunk Pancakes, she’s got more pancake recipes on her site than I can count on both hands and I love this story about her dad and pancakes. If I was going to drag her book into the kitchen with me, I knew it would have to be to make pancakes.

This recipe is the kind that will go instantly into a regular weekend morning rotation. Or, perhaps, you regularly get your meals mixed up like I do. I made these on Thursday afternoon, thinking we could heat and eat them on Saturday morning. But Thursday 5 p.m. crept up, then 5:30, then 5:45 and I couldn’t put off making dinner any longer, and little thought crept into my head… two cups of carrots, two cups of carrots and I think we know what happened next. By Saturday, it was time to whip out the grater again.

The only thing I can say I gravely dislike about making carrot cake is the need for finely grated carrots. My love for my food processor’s shredding blade, which reduces potatoes to hash browns in two seconds flat, is well-documented but it’s not the right tool for these pancakes, because (at least in the case of my FP) the shredded carrots are too coarse, and won’t cook to a point of tenderness in their few minutes on the grill. Hand-grating on the fine holes of a box grater is the way to go.

Nevertheless, once you’ve endured that hardship, it’s delicious sailing the rest of the way. If you’re of the misconception, as I was, that cream cheese frosting has no place at the breakfast meal, I think this will change your mind: softened cream cheese is beaten with just a fraction of the sugar you’d use in a real frosting, and milk, not cream, is used as a thinning agent. Despite concerted dolloping efforts, we had a bit of extra and should you, as well, I advise you to definitely not try to figure out whether it would taste good on banana bread, or an oatmeal muffin, or a… spoon. Just don’t. It’s a slippery slope.

Yield: About 12 to 16 3- to 4-inch pancakes

Pancakes
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg (I used a smidge less)
1/8 teaspoon ground ginger
2 tablespoons chopped walnuts (optional, I skipped them)
2 tablespoons golden raisins (optional, ditto)
1 large egg
2 tablespoons packed brown sugar
1 cup buttermilk
1 teaspoon pure vanilla extract
2 cups finely grated carrots (from about a 3/4 pound bundle whole carrots)
3 tablespoons butter, for griddle

Cream cheese topping
4 ounces cream cheese, at room temperature
1/4 cup powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon pure vanilla extract
Dash of ground cinnamon

Place a rack in the upper third of your oven and preheat to 200°F. This will keep the pancakes warmed as they’re fried in batches.

To make the pancakes: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and, if using, nuts and raisins. In a small bowl, whisk together the egg, brown sugar, buttermilk and vanilla. Stir in carrots. Stir carrot mixture into dry ingredients, stirring until just Incorporated. Let rest for five minutes while you make the cream cheese topping.

To make the cream cheese topping: In a small bowl, beat the cream cheese until fluffy and lump-free. Whisk in powdered sugar, two tablespoons milk, vanilla and cinnamon. If you’d like the mixture thinner, add the remaining tablespoon of milk (I did not).

Over medium heat, melt 1 tablespoon butter in a cast-iron skillet or griddle pan. Spoon 2 tablespoons batter into the hot pan per pancake (to me, this seemed like too little but after experimenting with larger pancakes, I advise you to listen to Joy; It’s a wiggly batter and much easier to and cook in small puddles), flipping once, until pancakes are golden on both sides, about 2 minutes per side. Transfer finished pancakes to a serving dish or tray in the oven, to keep warm while you repeat the process with the remaining batter, adding more butter as needed.

Serve warm with cream cheese topping.

via smittenkitchen.com

Chunky Vegetable Soup

admin — Sun, 18 Mar 2012 21:20:11 +0000

via allrecipes.com.au

Although this is a hearty soup, laden with vegetables, it has a delicate flavour. Homemade stock is best -try this, or this recipe – but you can use a good-quality bought stock. If using a cube or powder, do not add additional salt at the beginning of cooking as you may find these products provide enough salty seasoning.

Ingredients

Serves: 4
1 tablespoon canola oil
1 small onion, chopped
1 small leek, white part only, thinly sliced
1 large carrot, thinly sliced
1 fennel bulb, sliced, leaves reserved to garnish
250 g swede, peeled and cut into cubes
250 g potato, peeled and cut into cubes
1 bay leaf
several sprigs of fresh thyme
several sprigs of fresh parsley
600 ml vegetable stock, preferably homemade
1 can chopped tomatoes (about 400 g)
salt and pepper
Preparation method

Prep: 15 minutes | Cook: 1 hour
1.
Heat the oil in a large saucepan. Add the onion and cook for about 5 minutes, stirring occasionally, or until softened but not browned.
2.
Add the leek, carrot, fennel, swede and potato, then cook for a further 5 minutes or until slightly softened. Tie the bay leaf, thyme and parsley sprigs together into a bouquet garni. Add to the pan, together with the stock and tomatoes. Season to taste and bring to the boil, then cover the pan and reduce the heat. Simmer gently for 45 minutes or until all the vegetables are tender.
3.
Remove the bouquet garni and check the seasoning. Sprinkle the soup with snipped fennel leaves and serve piping hot.
Some more ideas…
*For a hearty winter’s chowder-type soup, simply add more vegetables. Try celeriac, turnips and parsnips. Shredded white or green cabbage is also good – add green cabbage halfway through the simmering. Cool and chill any leftovers and reheat them next day, when the soup will taste even more flavoursome.
*You can replace the swede with extra potato or even sweet potato.
*Pearl barley adds a delightful nutty texture, and its low glycaemic index is an added benefit. Stir ¼ cup (50 g) pearl barley into the softened vegetables, just before adding the stock and tomatoes.
*Add 1 garlic clove, finely chopped, and 2 tsp caraway seeds with the onion.

Health points
In these days of refrigerated transport and all-year-round variety, it is easy to forget the importance of traditional vegetables, such as swedes and potatoes, as a source of vitamin C. At one time, these roots were very important in preventing scurvy during winter months. Eaten frequently, they contribute a useful amount of vitamin C, the anti-oxidant properties of which are important in the prevention of cancer and heart disease.

Mini Pretzel Dogs

admin — Fri, 02 Mar 2012 00:53:04 +0000

I think I’d like to write a book about how to make friends, entitled How to Make Friends, the almost fairytale.Chapter One

Once upon a time there was a lonely girl who had but one friend… her snaggle-toothed mother. One day, in the kitchen, she stumbled upon a rare and delicious combination. A combination never before discovered in the land of Lonleyia. Warm, soft, salty dough met with… hot dogs.

It was as though rainbows, unicorns, and friendly hobbits had descended upon this special girl. People came from far and wide to sample her new found delicacy and friendships blossomed abound. It was like Springtime. Springtime of friendships.

Even the girl’s snaggle-toothed mother made a friend or two.

Never again was the lonely girl lonely (or hungry)…

The end.

Yea… my next book only has one chapter, one recipe, and about 34 words. No biggie.

So! You have two options here. You can re-read this story and go take a nap OR (and I totally suggest this next option) you could make these pretzel dogs this weekend, serve them with spicy mustard and cold beer, and make (or solidify) friendships of your own.

Choose your own adventure. No bigs.

Essentially, we’re wrapping soft dough around hot dogs. It’s nothing more complicated than that.

If that doesn’t sound like the best thing to happen all week, I invite you to come back in two days from now.

Ps. I love you.

Don’t be fooled by the twisty and golden brown nature of pretzels… they’re actually really simple to make.

It all starts with yeast, warm water, and flour.

At first the dough is shaggy shaggy.

With a little work of the dough hook, it will come together!

This is the luscious dough before rising.

It should feel light and soft. This will be a tender dough. It will be slightly sticky, but not sticky enough to actually stick to your hands.

It’s like a little dough pillow.

If your first instinct is to rest your head on the dough… you’re on the right track.

This is real life.

It’s juuust dough. Back off, kitten!

Beautifully risen dough.

It’s like magic in a bowl.

My trick?

I leave dough to rise in an OFF gas oven, or on the back burner of my stovetop with the oven left on at 200 degrees F.

Cut the soft dough into 16 pieces (for 1/2 hot dogs) or 8 pieces (for big ol’ whole hot dogs).

So light and tender.

But don’t eat it yet!

Rolling the dough into ropes.

Channel your Play-Doh days.

Ropes get rolled 12-inches long for half dogs, and 24-inches for whole dogs. It’s science… or not at all.

If this seems like SO MUCH FUN to you… I consider us friends.

Just make sure that the ends are sealed and pressed together.

The next step is boiling!

If the dogs aren’t sealed up tight they might unravel a bit… which is totally not the end of the world, ps.

Pretzels are boiled in a baking soda and water solution.

The baking soda changes the alkalinity of the outside of the pretzel. Baking soda is what gives pretzels their distinctive chewy crunch and golden color.

Baking soda is what separates these pretzel dogs from bagel dogs… and these are most certainly NOT bagel dogs.

Although… if you’re interested in bagel pizza… I was too.

Serve these pretzel dogs to many. You’ll need to share. Don’t be like me and eat too many. While you’re in the kitchen making awesome, you might also consider these Fried Pickles!

These pretzel dogs are so warn, tender, and utterly delicious. I promise that these darlings will find you friends, lovers, and stalkers of the feline variety.

ps. Leave Me Alone, Kitten!

Pretzel Dogs

makes 16 pretzel dogs (made from cutting hot dogs in half)

recipe adapted from Alton Brown

1 ½ cups warm water (between 110 and 115 degrees F)

1 tablespoon granulated sugar

2 ¼ teaspoons (1 package) active dry yeast

22 ounces all-purpose flour (about 4 1/2 cups)

2 teaspoons salt

2 tablespoons butter, melted and cooled

about 14 cups of water

1 cup baking soda

1 large egg, beaten, with a splash of water

salt and pepper for topping

In the bowl of an electric stand mixer fitted with a dough hook, combine warm water and sugar. Sprinkle the yeast on top of the water and set aside for 5 minutes. The mixture will begin to foam and froth. If it doesn’t, throw the mixture away and start again with new yeast.

Once the yeast and water is frothy, add the flour, salt, and melted butter. Using the dough hook, mix on low speed until well combined. Increase the speed to medium and knead the dough until it is smooth and pulls away from the side of the bowl, creating a ball of dough around the dough hook. Beat on medium speed for approximately 4 minutes.

Remove the dough from the bowl. The dough will be soft, pliable, and just a bit sticky. That’s perfect. Scrape any residue out of the bowl and coat the bowl with a bit of vegetable oil. Place the dough back in the bowl, sprinkle with flour, cover with plastic wrap, and store in a warm place to rise. Allow dough to rise, until doubled in size, about 1 hour.

Place baking racks in the center and upper third of the oven. Preheat oven to 425 degrees F. Line two baking sheets with parchment paper, and lightly brush the paper with oil. It’s important to brush the parchment paper or the pretzels will stick!

Combine water and baking soda in a large pan (8 quart is fine) saucepan and bring to a boil.

While the water comes to a boil, turn the dough out onto a clean, slightly oiled work surface. Divide dough into 8 or 16 pieces, depending on how large you’d like your pretzel dogs. 8 pieces of dough for whole hot dogs. 16 pieces of dough if you’re doing to slice the hot dogs in half.

Start with the fingers of both hands in the center of the dough, and roll, moving your hands outward as you roll. Roll the dough along the oiled surface until you have about a 24-inch or 12-inch piece of rope (depending on how large your piece of dough was… the more dough the longer the rope).

Wrap pretzel around a hot dog, making sure to seal the ends.

When water has come to a boil, gently lower a few pretzel dogs into the boiling water. Boil for 30 seconds. Remove carefully, using a flat, slotted spatula. Place on prepared baking sheet. Brush boiled pretzels with beaten egg, and add coarse sea salt and fresh cracked black pepper.

Bake until deeply golden brown, about 12 to 14 minutes. Transfer to a cooling rack for a few minutes before serving warm.

Soft pretzels are best enjoyed the day they are made.

If you’re not going to enjoy all your pretzel dogs, double wrap them in plastic wrap and store in the freezer. When ready to serve, transfer out of plastic and into a piece of foil. Wrap well and bake in a 350 degree oven for 12 minutes, or until heated through.
via joythebaker.com

Spanish Tortilla

admin — Thu, 06 Jan 2011 22:19:21 +0000

Serves 4

4 medium potatoes (400g)

60ml olive oil

1 onion, chopped

½ red capsicum, chopped

4 eggs

½ tsp salt

Freshly ground black pepper

6 anchovy fillets, drained

Peel and dice potatoes into 1cm cubes. Pat dry with paper towel. Heat potatoes in a single layer in heavy-based frying pan over medium heat until lightly golden, stirring occasionally (15 mins). Do not allow to crisp. When tender remove from pan and fry onion and capsicum until tender, about 3 minutes. Beat eggs with salt and pepper. Combine in bowl with potatoes, onion and pepper. Heat 1 Tbsp oil in frying pan until smoking, then pour in egg mixture. Lay anchovies on top. Cook on low heat until most of egg has set (5 mins). Put pan under grill with handle sticking out (or covered in foil, if this is not possible) if it isn’t heatproof. Grill until egg on top has set. Serve.

Possible additions:

Diced chorizo
Diced Ham
Peas
Shredded rocket
Fresh chopped basil
Fresh chopped parsley
Grated cheese

Lamb Recipes: Spicy Lamb Curry & Butternut Bredie

Tue, 21 Sep 2010 12:21:43 +0000

Spicy Lamb Curry
This is based on a traditional Malay curry, not hot, but full of interesting flavours.
Ingredients

25ml oil

2-3 large onions, sliced

3 cloves garlic, crushed

15ml curry powder

10ml turmeric

10ml ground coriander

5ml ground cumin

1 stick cinnamon

1 knob root in ginger, peeled and crushed in garlic press

4 cardamom pods, split

2 bay leaves

3 whole cloves

1-1,2kg sliced shoulder of lamb

3 tomatoes, skinned and chopped

10ml salt

5ml sugar

200ml hot water or stock
Method

Heat oil in large saucepan and brown onions. Add garlic, curry powder, turmeric, coriander, cumin, cinnamon, ginger, cardamom pods, bay leaves and cloves and fry for a few minutes, stirring and taking care not to scorch. Remove most of the fat from the lamb but do not slice off the bone. Add to pan and when coated with curry mixture add tomatoes and remaining ingredients. Cover and simmer very slowly, stirring occasionally, for about 1 hour 30 minutes, or until tender. You shouldn’t need to add more liquid, or have to thicken the rich gravy. Remove whole spices and serve with rice and sambals. Serves 4-5.
Note

Sambals range from diced pawpaw to poppadoms but the simplest (and most popular) are: desiccated coconut, chutney, cucumbers in yoghurt or sour cream, sliced bananas and sweet pickles.

Butternut Bredie
This delicious, spicy stew is slightly different from the traditional bredie, which uses mutton breast, neck or rib. Furthermore, this bredie is baked, instead of simmered on the stove, and requires little attention.
Ingredients

750g chump chops (weight after trimming)

25ml flour

5ml salt

10ml ground coriander

5ml turmeric

25ml oil

2 onions, chopped

2 cloves garlic, crushed

125ml stock or water

10ml brown vinegar

750g butternut squash (weight before peeling)

7ml ground cinnamon

Pinch ground cloves

5ml ground ginger

15ml brown sugar
Method

Preheat oven to 160ºC. Having removed excess fat from chops, slice into fairly large pieces. Mix flour with salt, coriander and turmeric and dust meat on both sides. Heat oil in large frying pan and brown meat lightly over medium heat to prevent scorching. Remove to 30 x 20cm baking dish. Add dash more oil to frying pan if necessary and add onions and garlic. Cover the pan and allow to sweat gently. Add to lamb, pour stock over, sprinkle with vinegar, cover and bake for 45 minutes. Peel butternut and cut into smallish dice. Mix spices with sugar and shake cubes in this mixture until coated. Add to lamb, stir to mix, then return to oven and bake, covered, for 1 hour, stirring twice and adding a little more stock or water if necessary to ensure a rich gravy. Serves 4.

More delicious lamb recipes!

Author: Marius Bezuidenhout
Article Source: EzineArticles.com
Awe Inspiring Pictures

Learn to Make Competition BBQ Recipes

Tue, 21 Sep 2010 11:16:55 +0000

Have you always wanted to try to recreate some competition BBQ recipes? Well here’s your chance to learn how to make the tenderest ribs, the tastiest chicken, and the best brisket you’ve ever eaten. I got this book, Competition BBQ Secrets, as a gift earlier this summer and have been having a great time working my way through it. My family has been my happily willing taste testers. I love to grill and thought I did a pretty good job, but this set of recipes and instructions has inspired me to try some new techniques that have taken my grilling to a whole new level and shown me the difference between pretty good and the best.

I have to say this book is more of an instruction manual than cookbook. It is, of course, chock full of great recipes that will make your mouth water, but what sets it apart from most cookbooks is that it really explains how to do things and why they’re important. What good is a terrific BBQ sauce or marinade if you don’t understand how they should be used and how to cook the meat so that it is at it’s tastiest and juiciest?

They give you all the details like:

? How to cook ribs, butts, chickens and brisket. They’re each done differently and each has it’s own chapter.

? Different types of cookers and how to smoke on anything from a fancy professional offset smoker to your charcoal kettle grill.

? How to smoke the very best turkey.

? How wood choice makes a difference in your smoked flavor and which one is best for what you’re cooking.

? Marinades, brines, injections to improve your barbecue recipes.

? Rubs, how to use them and what they do.

The techniques and recipes in Competition BBQ Secrets were developed for BBQ competitions, but the book is written with the backyard griller in mind so that you can use their methods to cook your own competition BBQ for your family and friends. In case you are interested in getting into the BBQ circuit there’s a section with some great information on competitions, how to prepare for competitions, and even a checklist of what to bring to a competition and of course a slew of competition BBQ recipes to use!

I love to try out new recipes on the grill and enjoy searching out new gadgets and recipes to use. Competition BBQ secrets is just one of my great finds. Stop by my website http://rstonehouse.com/giftreview to see what else I’ve found this week to make your grilling even tastier.

Author: Larsen Markston
Article Source: EzineArticles.com
Credit card currency-exchange fees

Raw Food Recipies For Making Delicious Raw Food Gourmet

Tue, 21 Sep 2010 10:18:47 +0000

There are many cookbooks which have many raw food recipes for delicious gourmets. In fact many of these raw food recipes can be made fairly easily in a matter of minutes especially as they require no cooking and very little preparation. If you want to try some raw food recipes then it is best to either go to online vegan food forums or download some raw food cookbooks with which you can personally try out some of these delicious recipes.

Making this kind of food is quite literally child’s play as even 6 year olds after being explained the recipes once will be able to make delicious dishes. Most raw vegan food cookbooks come with a plethora of recipes which include hemp, entrees, raw soups, raw desserts, raw snacks and many more. People who have tried the vegan diet cannot stop raving about the changes that it has brought to their lives and the improvements that have resulted.

In fact problems such as gastritis, constipation, heartburns, flu, cold etc can all be attributed to a low intake of raw fresh food on a daily basis. For proof you may see that most people who suffer most from such disorders are those who rely entirely on a cooked food diet. We are yet to see people living on raw food to complain of such problems. In fact people the vegan ways see a rapid decline in such issues and seldom ever face them in their lives.

Try some recipes and you will experience a whole new level of freshness and energy in yourself. Every doctor and fitness expert has time and again stated the importance of having more raw, fresh food in your day to day life, it will be only wise to listen to them.

Raw food has remained way too underrated however eating raw vegan food is becoming more and more popular these days as it is the most healthiest choice of foods available. Raw food is both delicious and incredibly nutritious. There is no way that reading this article will give you the incredible taste and feeling that eating raw food does; try some raw recipes and see the difference it makes!

Author: Anna Dean
Article Source: EzineArticles.com
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Using Raw Food Books For Making Delicious Raw Food Recipes

Tue, 21 Sep 2010 10:18:44 +0000

Finding raw food recipes is a lot easier now as you can find a ton of raw food books online which can teach you haw to make vegan food in a matter of minutes. Also raw food is very delicious and extremely easy to make, in fact even 10 year olds could make some of the recipes after been explained once.

Most raw food books have recipes which range from entrees, to raw salads, raw desserts, hemp recipes, raw soups, raw snacks, and many more. These are utterly enticing and delicious and if you have never tried them then you are strongly recommended to. As the majority of these are very high in dietary fiber it can keep your digestive system clean and that is **extremely** important to maintaining a high level of physical well being.

Also it is worth noting that problems such as constipation, gastritis, heartburns, and other digestion related problems are experienced by people who live entirely on cooked food. Another important fact is that when addressing these problems doctors will always advise the patient to eat more raw fruits and vegetables rich in dietary fiber and nutrients. Won’t it just be common sense to go on a diet of such nutritional value in the first place?

You can easily try a new diet as raw food books are available all over the internet and can be used to make some vegan recipes. Apart from the nutritional value such dishes are very delicious and filling. So you have great taste, great nutrition and no need of cooking. As you can see you get to gain from every perspective and have virtually nothing to loose. With vegan food and you are almost guaranteed to be pleasantly surprised.

Raw food has remained way too underrated however eating raw vegan food is becoming more and more popular these days as it is the most healthiest choice of foods available. Raw food is both delicious and incredibly nutritious. try some raw recipes and see the difference it makes!

Author: Anna Dean
Article Source: EzineArticles.com
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