View allAll Photos Tagged roasted
i had this for dinner tonight and made sure to save some for lunch tomorrow.. simply delicious..
roasted broccoli, kalamata olives, walnuts and roasted red peppers with whole wheat penne in a roasted garlic and lemon dressing..
everyday food recipe can be found here: tinyurl.com/2y5bh7
Just-roasted chestnuts and a just-picked chrysanthemum blossom...somewhat fancifully displayed.
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Roasted Chestnuts
PROCEDURE
1) Wash chestnuts, discarding any damaged or cracked ones.
2) Submerge in a bowl of clean water for 30 minutes to soften the outer shell.
3) Remove from the water. For each, cut the outer hard shell and just into the thin inner skin, scoring a long 'X' into the top (rounded) side of each chestnut.
4) Again, soak the chestnuts, now scored, in a bowl of clean water but for 2 hours, or better yet, overnight.
5) Arrange chestnuts on a baking sheet, with the cut sides facing up.
6) Roast, uncovered, in an oven at 400 °F (204 °C) for 20-40 minutes. After 20 minutes, begin to check often for doneness (when the shell has become slightly pliable). Do not burn!
7) Remove from oven; cover with a slightly damp tea towel; let cool for 10 minutes, making the shell even more pliable.
8) Peel when still slightly warm. Press on both ends of the shell until the chestnut pops out of both the outer shell and inner husk. Use a knife if necessary. (See: here.)
9) Enjoy immediately...or store in the refrigerator for up to 3 days or in the freezer for up to 3 months. (Uncooked chestnuts will, of course, keep for longer.)
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▶ Photographer's note:
The administrator for the group "Professional Looking Vegan Food Photography" rejected this photo notwithstanding that chestnuts aren't animal-derived and that the administrator has approved many ersatz 'professional-looking' images (such as pizza in a box). So, I say: phooey and goodbye!
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▶ Photo by YFGF.
▶ For a larger image, type 'L' (without the quotation marks).
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▶ Camera: Olympus OM-D E-M10 II.
— Lens: Lumix G 20/F1.7 II.
— Edit: Photoshop Elements 15, Nik Collection (2016).
▶ Commercial use requires explicit permission, as per Creative Commons.
Roasted Fishes by Irene Becker © All rights reserved
Mammy Market close to the Sani Abacha barracks, a busy area where people congregate to eat and shop.
Nigeria, Abuja
Wish you all a perfect weekend!
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Our Sunday Dinner was Roast Chicken with Roast Potatoes, Roast Parsnips, Steamed Sprouts, Cauliflower, Green Beans and Carrots. Also included was Stuffing but I forgot to include the Gravy. My effort for Macro Mondays on the theme of Main Meal
Shafie and I made a beautiful (and delicious) roast chicken and what do I choose to focus on? yes, the big ugly hole in the skin.
infrared ...
I was yearning for a fine cup of dark French roast while I was bringing this to life ... that and these dark, salty chocolate caramel truffles that a friend has, on occasion, generously shared with me and my family.
slices of roast chicken alongside roast hasselback potatoes and parsnip, spinach and tomato, sprinkled with mixed salad, garnished with coriander and servings of bread sauce and gravy
my potatoes aren't fluffy and crisp as i would like them to be.
i think i maybe cramming the roasting tray with too many vegetables. i'll give it some thought ...
bread sauce www.easypeasyfoodie.com/wprm_print/12613
hasselback potatoes realfood.tesco.com/recipes/hasselback-potatoes.html?gclid...
gravy made from blending the trivet vegetables, a stock cube and water
just one thing with michael mosley
food special with professor tim spector
7 days 30 different plant based foods
www.bbc.co.uk/sounds/play/m001ngjx
ps i'm not recommending any of these cookery adventures. they suit my personal taste. photographing to encourage myself to eat more healthily ...
i've created a group www.flickr.com/groups/cooking_is_my_hobby/ to gather ideas and encourage myself to continue with healthy eating by learning from others if you're interested in cooking, sometimes or a lot, or enjoy the cooking of others, you're always welcome ...
भुट्टा आग पर सेंका हुआ और उस पर नींबू के साथ मसालों और नमक फैलाना और अब गटकने के लिए तैयार
Fire roasted corn and the spices with lemon and salt to spread and now ready to eat'
Fuego de maíz tostado y las especias, con limón y sal a la propagación y ahora listo para comer
### ........must view as slide show.......##
'Veggie Delights' roast, marinated in a sauce of chilli-infused olive oil, Maggi, dark mushroom soy sauce, salt, pepper, a good couple of tablespoons of tomato paste, a big clove of garlic crushed; surrounded by potato chunks marinated in olive oil, Maggi, a glug of leftover dill pickle, caper and jalapeño vinegar, a dash of curry powder and 'Ozzie Outback' seasoning, and diced fresh rosemary.
Ready to roast 15minutes covered in a convection/microwave combi at micro 1/convection 180°C (350°F), then 20-25 minutes uncovered. Baste in mid-cooking with both marinades.
Roast Chicken for your dinner tonight my dear friends!
Hoping you have a great weekend so far my dear friends!
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roast lamb with roast potato, parsnip, carrot and mushroom, a jug serving of gravy flavoured with mint
counter top mini oven flic.kr/p/2m3gaso
i'll replace the freestanding cooker another day too much hassle at the moment. the hob still works fine and is safe - i've had it checked by a qualified electrical engineer.
counter top mini oven flic.kr/p/2m3gaso
roast chicken flic.kr/p/2m3kbCr
roast lamb flic.kr/p/2m5iEvB
roast beef flic.kr/p/2m6Dz8D
roast lamb
waitrose roast lamb www.waitrose.com/home/recipes/roast-guide/roast-lamb.html
Roast leg of lamb with garlic and rosemary
www.bbc.co.uk/food/recipes/roastlegoflambwithga_90252
Best roast leg of lamb jamie oliver
www.jamieoliver.com/recipes/lamb-recipes/best-roast-leg-o...
How To Roast a Leg of Lamb
www.thekitchn.com/how-to-roast-a-leg-of-lamb-cooking-less...
How to Roast Lamb That's Tender and Juicy Every Time
www.allrecipes.com/article/how-to-roast-lamb/
Mistakes Everyone Makes When Cooking Lamb
www.mashed.com/54466/mistakes-everyone-makes-cooking-lamb/
ps i'm not recommending any of these cookery adventures. they suit my personal taste. photographing to encourage myself to eat more healthily ...
i've created a new group www.flickr.com/groups/cooking_is_my_hobby/ to gather ideas and encourage myself to continue with healthy eating by learning from others if you're interested in cooking, sometimes or a lot, or enjoy the cooking of others, you're always welcome .
The Flickr Lounge-Something Or Anything Round
I love Shishito Peppers. These ones were roasted in the oven.
5 1/2 pound roast, cut in two. With spice rub, and each half tied up with string and then browned. Boneless half cooked on high for 3 hours. then 2 more hours +- for larger half. Couldn't get many veggies in due to large size of meat.
a slice of roast beef alongside roasted potatoes, onion, carrot and tomato, a serving of horseradish sauce flic.kr/p/2mc8Yai
and a jug of beef gravy
horseradish sauce recipe flic.kr/p/2m61uMQ
roast beef cooked in the counter top mini oven flic.kr/p/2m3gaso
beef and vegetables were coated in extra virgin olive oil
using a meat thermometer to test whether the beef is cooked, much easier, saves multiple prodding, losing the juices and drying out the meat - kept viewing chefs recommending the meat thermometer and decided to buy one, glad i did! simple to use
beef roasted on a trivet of vegetables
trivet of vegetables and all the juices in the roasting pan used for the stock together with beef bisto granules, extra water added, brought to the boil and blended using the handblender
slices of beef have been boxed ready for the fridge/freezer
beef covered and resting until the morning then will place a couple of boxes in the fridge and remainder in the freezer flic.kr/p/2mfnx4E
ps i'm not recommending any of these cookery adventures. they suit my personal taste. photographing to encourage myself to eat more healthily ...
i've created a new group www.flickr.com/groups/cooking_is_my_hobby/ to gather ideas and encourage myself to continue with healthy eating by learning from others if you're interested in cooking, sometimes or a lot, or enjoy the cooking of others, you're always welcome.