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Saturday Self-Challenge
We had this for lunch. It is a 14" Gluten Free Pizza. It's a new recipe. I made the Pizza Sauce and the crust has Yeast in it, so it puffed up quite nicely. It was tasty. Unlike the cookie-cutter pizzas you see when you order Papa John's or Domino's, mine definitely isn't a perfect pizza.
So tasty, and thereβs leftoversπ. Dinner along with snow peas, and left over turkey and gravy from the freezer. Homemade! Inspired by: www.allrecipes.com/recipe/232757/cauliflower-au-gratin/
...for a healthier breakfast.
No diet, those donΒ΄t work.
This is what the brain needs.
Then the brain tells you that you feel good, then you donΒ΄t eat so much crap during the day.
No news really, but it works for us.
And yes, that IS chocolate on the small plate to the left. Dark stuff.
Always looking for something different. Hadn't had these in a while - they were OK but not great - that recipe's going in the bin...
Bread rolls with creme fraiche and laverbread filling - delicious!
virtualspacetravel.blogspot.com/2022/03/seaweedy-voyage-o...
ODC-New Years Resolutions
My resolution is to try new dishes in 2026. I got a head start with this. I've never made this before. It's like a deep-dish pizza made in a tart pan. I made the sauce from scratch.
2012/001/366
52 weeks: week 1 "A" (asparagus)
Paint the Moon: Lets Do 52: Week 1: Sharing/All Natural
100 Pictures: #35 Food
Today officially starts my new 366 project! A photo a day for the next year. This will be my third attempt at this project actually and I'm really determined to see it through this time. :)
Also, in keeping with the idea of new beginnings and new year's resolutions, I have made a few decisions regarding the basis of my new project. There are several photography techniques and subjects that I really want to work on as well as some challenges I have decided to set out for myself.
Some subjects I want to practice up on include food photography, night shots and portraits just to name a few. Some techniques include flash photography, light trails and light painting as well as others.
Add those to the challenges such as a weekly alphabet shot allowing me to complete the alphabet in order 2x over the course of 2012.
I also plan to complete all the challenges I have already started and not completed yet such as my glass shots and the bottle series. :)
I don't expect my whole project to contain only these subjects and challenges but it I think it may help me to have some goals and focus along the way.
Aside from the photography goals I've set for the year, I also have a couple of other resolutions such as getting more exercise and taking better care of myself. The usual you might say... :)
As an aside, I liked this new recipe but my hubby wasn't sold on it so much. I may make it again and make a few changes such as adding garlic, cooking the asparagus just a touch more and maybe even add a splash of soy sauce to boost the flavour a bit more. If I do try it, I'll be sure and let you know how it turns out. :)
ASPARAGUS recipe (just in case anyone is interested)
INGREDIENTS
1 bunch of medium sized asparagus, about 1 lb
2 Tbsp of the most exquisite extra virgin olive oil
2 Tbsp freshly grated Parmesan cheese
1 teaspoon lemon zest - freshly grated lemon rind
Salt and freshly ground black pepper
METHOD
1 Prepare the asparagus by rinsing them thoroughly, break off any tough, white bottoms and discard. Cut into 1 to 2 inch sections, slicing the asparagus at a slight diagonal.
2 Fill a medium sized saucepan half way with water, bring to a boil. Add the asparagus and reduce heat slightly to a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water. While the asparagus are still hot, toss them in a bowl with the olive oil, Parmesan, and lemon rind. Salt and pepper to taste. Serve warm or room temperature.
I suppose I should post the original source of this recipe.. forgot to earlier... :)
i made the sauce myself, but as you can see some parts were burnt in the process. but still didn't taste too bad. i love the colours in this photo.
i must try the recipe again sometime soon.
added to the Cream of the Crop pool as my personal favourite.
I experimented by combining two recipes I had, ginger creme brulee and a vanilla one. I received very positive feedback from all who sampled it. I'd be happy to share my new recipe with any one who is interested.
Recipe can be found here:
Jun 3, 2006 #313
I created this recipe a few years back while we vacationed in Tofino in a log cabin. I had hoped to make buttermilk pancakes (a recipe originally developed in my college days, but we couldn't find any to purchase at the local little market on our way into town. Since I often adapt recipes in lieu of missing ingredients, so in this case seeing that I had brought a container of strawberries macerating in balsamic vinegar, I thought I would use the vinegar with milk to create something similar to buttermilk. That breakfast turned out amazing, the pancakes were fluffy yet substantial, moist and full of flavour, esp. with maple syrup... After the meal, the idea for a proper recipe was set forth. Last year, I dreamt up another delectable recipe using balsamic vinegar left over from macerating fruit, to make panna cotta... I'll save that recipe to share with you for another day ;)
This batch was made over the weekend here in Zhuhai, with half local ingredients (flour, eggs, sugar, salt, bacon) and half imported items (balsamic vinegar from Italy, Vanilla from Australia, Butter from New Zealand, Baking Powder from North America) and of course, the Maple syrup from good ol' home, Canada.
Recipe Here: dashoffood.blogspot.com/2009/01/balsamic-vinegar-pancakes...
I set myself the challenge of cooking 50 new recipes in 2012. I've never thought of myself as a natural or adventurous cook, and my repertoire of family main meals had been whittled down with fussy children and was looking rather pathetic. Initially inspired by the 'My Daddy Cooks' book (which I'd got in autumn 2011), I set about doing my ocado order with recipe book in hand and bookmarking recipes as I found them online. I'm really chuffed to have made it past the 50 milestone (albeit not far) and there are a good half dozen of these recipes that have become regular favourites, and at least the same again that we'll be repeating every month or two. Mission accomplished, then - and funnily enough just like when I'm looking back at my photo a day mosaics, just looking at these photos of dishes brings back memories of what we were doing that day and who we were eating with as well as how it tasted.
1. 3rd January - Imam Bayildi, 2. 10th January - quickest home made pizza ever, 3. 14th Jan - vegetable spring rolls, 4. 18th January - veg casserole with dumplings, 5. 1st February - beef, guinness and mushroom casserole, 6. 2nd Feb - ramen noodle soup, 7. 18th Feb - nutella banana mini muffins, 8. 21st February - leafy brittany pancake, 9. 23rd Feb - chicken and tarragon hotpot
10. 9th April - hot cross buns, 11. 16th April - mild lentil curry with cauliflower, 12. 22nd April - turkey and cranberry meatloaf, 13. 30th April - bg-'s lentil stew, 14. 3rd May - Turkish menemen, 15. 7th May - chicken & cauliflower biryani, 16. 14th May - one pot veggie curry, 17. 17th May - marinated chicken and spiced green lentils, 18. 21st May - plum clafoutis
19. 28th May - sloppy joe beef buns, 20. 29th May - chinese lettuce wraps, 21. 30th May - minced beef wellington, 22. 11th June - black bean mole, 23. 12th June - chocolate cherry cookies, 24. 18th June - sausage jambalaya, 25. 23rd June - golden banana loaf, 26. 25th June - dotty banana fairy cakes, 27. 26th June - curried potato pasties
28. 30th June - toad in the hole, 29. 3rd July - moussaka, 30. 9th July - warm lentil, tomato & halloumi salad, 31. 19th July - chicken & leek pie, 32. 23rd July - red white & blue battenberg, 33. 26th July - butternut squash with quinoa, feta, basil and mint, 34. 14th August - savoury muffins, 35. 15th August - indian dosa, 36. 5th September - cheesy stars
37. 13th September - sausage, potato and pea casserole, 38. 15th September - sweet potato, greens and red onion tortilla with garlic mayo, 39. 17th September - pasta and borlotti bean soup, 40. sep19_0057, 41. 20th Sept - baked chickpea and butternut squash rice, 42. 25th September - meatzza, 43. 2nd October - baked pumpkin gratin, 44. 17th October - Henry's cowboy baked beans, 45. 20th October - lamb and aubergine casserole
46. 27th October - self saucing jaffa pudding, 47. 3rd November - arachnophobia, 48. 6th November - tumbet, 49. 6th November - savoury flapjack, 50. 7th November - refried bean quesadillas, 51. 13th November - school dinner goulash, 52. 17th November - red onion chutney, 53. 19th November - stilton and chutney rarebit, 54. 4th December - simple spinach curry, 55. 31st December - white bean hummus with tomato and basil salsa
I experimented by combining two recipes I had, ginger creme brulee and a vanilla one. I received very positive feedback from all who sampled it. I'd be happy to share my new recipe with any one who is interested.
Recipe can be found here:
Tomato processing for Hot Honey APPLE Salsa. New recipe for me this year, tried it at my sisters, it's very tasty! I've already made one batch of my traditional salsa, and will make another batch this week. The pantry shelves are filling up with all things tomato - diced, salsas, fire-roasted, rotel, and I'll make tomato sauce with the bags and bags of tomatoes in the freezer.
I experimented by combining two recipes I had, ginger creme brulee and a vanilla one. I received very positive feedback from all who sampled it. I'd be happy to share my new recipe with any one who is interested.
Recipe can be found here:
Rachael and I got together to craft our own Christmas Candy Houses. In order to save time, we opted to craft them with graham wafer crackers instead of making gingerbread. By the end of it, we were sick of smelling and tasting sugar!
Chilli Mince Pork and Potato Stirfry
So good topped atop a hot bowl of rice.
Potato - diced
Onion - diced
Ground Pork
Salt & Pepper
Chilli Sauce
Soy sauce
Water
Cornstarch
Minced Green Onion to top
Experiment, new recipe, img463 Phenidone0.5g/l+C150mg/l, sodium bicarbonate 20g/l Jobo CPE2 rotary tube processor 10 min, TMax100 E.I. 100 ISO 4X5 Wista SP APO Ronar 150 f9
Spent the afternoon baking with my mom and sister . These were pretty easy to make, the only problem was the crumble topping wasn't too crumbley when it came time to spoon it onto the muffins. If you plan on making these make sure the butter for the topping is cold and make it right before you are ready to put it on the muffins. I cannot tell you what these taste like, I'm saving mine for breakfast tomorrow. I did hear the neighbors took a break from building their deck and requested a second batch so they must be good! They sure smelled good.
Muffin batter:
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 cup butter, softened
1 cup sugar
2 eggs
1 1/4 tsp. vanilla
1 1/2 cups apples, peeled and chopped
topping:
1/3 cup packed brown sugar
1 Tbsp. all-purpose flour
1/8 tsp. cinnamon
1 Tbsp. butter, cold
1. Preheat oven to 375 degrees F. Grease or paper line a 12 cup muffin pan.
2. In a medium bowl, mix flour, baking powder, baking soda, salt and nutmeg.
3. In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples then gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.
4. In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Spoon over the top of the muffin batter.
5. Bake for 20 minutes or until a toothpick test in the middle of a muffin comes out clean. Cool on a wire rack.
I made this for a potluck gathering, it turned out really well as it reheated under the broiler perfectly :-) Now I must write out my recipe so I can test it again...
Once I finalize this recipe, I will post it up on my food blog:
Okay, here's my working recipe (means I just came up with this recipe and have yet to work out any tweaks it might need in the write up of hte recipe.)
Take 2-4 medium russet potatoes, washed and cleaned.
Poke holes for steam to escape with fork on 4 sides and top and bottom,
then place inside a bowl large enough where a cover/plate or another bowl can cover on top, and cook on high for 4 min + 1-2 min per extra potato ( if 2 med. potatoes, then 5-6 min). Test with fork for doneness, add more cooking time if needed.
Take potatoes out and slice in half with a wet knife lenght wise, careful not to cut through entirely, then cut it crosswise in the same fashion into fourths.
Take a loaf pan and and line with foil, shining side out, grease bottom of foil with a bit of olive oil, then place potatoes in.
Dressing: take 2 cloves finely minced garlic & 3 tbsp. Olive Oil, heat up until garlic aroma comes out and garlic is softened. Use back of spoon to squash garlic bits a bit to release more flavour. Sprinkle coarse sea salt and fresh cracked pepper over potatoes, then drizzle dressing on top, use brush if need to spread better. place in oven while finishing off ribs (approx. 20 mins) at 350F on the middle rack to allow the tops of potato to get crunchy and lovely.
When ready, scoop up entire potato onto plate and allow it to fall open. Then garnish with chopped green onions/scallions or parsley.
Buono Appetito
I created this recipe a few years back while we vacationed in Tofino in a log cabin. I had hoped to make buttermilk pancakes (a recipe originally developed in my college days, but we couldn't find any to purchase at the local little market on our way into town. Since I often adapt recipes in lieu of missing ingredients, so in this case seeing that I had brought a container of strawberries macerating in balsamic vinegar, I thought I would use the vinegar with milk to create something similar to buttermilk. That breakfast turned out amazing, the pancakes were fluffy yet substantial, moist and full of flavour, esp. with maple syrup... After the meal, the idea for a proper recipe was set forth. Last year, I dreamt up another delectable recipe using balsamic vinegar left over from macerating fruit, to make panna cotta... I'll save that recipe to share with you for another day ;)
This batch was made over the weekend here in Zhuhai, with half local ingredients (flour, eggs, sugar, salt, bacon) and half imported items (balsamic vinegar from Italy, Vanilla from Australia, Butter from New Zealand, Baking Powder from North America) and of course, the Maple syrup from good ol' home, Canada.
Recipe Here: dashoffood.blogspot.com/2009/01/balsamic-vinegar-pancakes...
A treat from the freezer with our soup at lunch. When I purchased our Christmas Turkey I accidentally bought one that was pre-stuffed. Not being sure if we'd like the stuffing that came with the bird I had to figure out what to do. About a week beforehand I tried out this new recipe for - Stuffing Muffins. I basically used my stuffing recipe, added an extra egg, and put the mixed stuffing into muffin tins and baked it. Other than the fact that I baked it a few minutes too long, they're quite delightful! When we had Christmas dinner I offered up both the muffins and the stuffing from the bird, and everyone enjoyed both. Having a few stuffing muffins and some extra gravy in the freezer made for the perfect accompaniment to have with Turkey, Wild Rice and Veg soup at lunch. I had eaten about half when i took the pic - oops.