Divine! Healthy No-Bake desserts that will have you drooling06/10/16 ,via Her.ie
2. Chocolate mousse: Place all mousse ingredients (except chocolate chips) into food processor . Process until smooth. In a small bowl, melt your chocolate chips in the microwave and scoop melted chocolate into food processor mixture. Process until smooth.
How to throw the best street party for Her Majesty's 90th birthday06/09/16 ,via The Sun
Iceland has two for £2.50 (or £1.50 each) on chilled pastries including 20 Mini Savoury Eggs and 35 Pork Cocktails Sausages. To make the filling, place the strawberries into a food processor with the orange zest and juice, Pimm's, sugar and mint.
Grab some grapes for cool summer meals06/07/16 ,via Sacramento Bee
“They only take two hours to freeze, and they taste like mini sorbets,” Cardinale said. Frozen grapes can be whirred into smoothies or used in Purée the grapes in a food processor or blender (about 2 cups). Transfer to a medium-size pot and bring
Carpaccio may be fashionable, but you can put it together in no time: Recipe for roast beef carpaccio06/08/16 ,via National Post
It can be made in a mini-food processor or blender, or with an immersion blender or mortar and pestle. Whatever you use, coarsely chop the olives, anchovy and garlic first – the pre-chop makes it easier for the machine to do its work efficiently – and
How to split up with the best street party for Her Majesty's 90th birthday - The Sun
A Historic street party calls for a vast spread reflecting the very best in British food. Get the basics right with piles of sandwiches, heaps of crisps and a put in place of mini sausages, then add some extra-special dishes to celebrate the Queen’s big birthday. Here’s my pick of those regal touches that will make your street celebrations fit for a Leading light. Morrisons’ Elizabeth’s Sponge, £3, is a real showstopper, with sponge, raspberry jam, fresh cream and strawberries, serving up to 16 people. Close by until June 12. Whip up a fancy spread with Asda’s Afternoon Tea Pack, £3, including Belgian Chocolate Profiteroles. Sainsbury’s 20 Celebration Lincolnshire Sausage Rolls, 400g, £2. 25, will get your party off to a sizzling start. Tuck into a celebratory slice of Queen Pork Pie, 800g, £2, from the deli piece at Morrisons. The giant pie is topped with a pastry lattice and crown. Forget the bark, it’s all about the bite with this Clarence The Corgi Cake, £5, handy at Morrisons until June 12. Pimm’s No1, Strawberry & Mint or Blackberry & Elderflower, 1 litre, is half-consequence at Morrisons, now £10, ends Tuesday. Tesco’s limited edition Tesco Finest Cake Fit For A Queen, £10, is handy in 532 stores nationwide until June 16. It serves 14 people. Love scones but hate baking. Thesis Amscan Union Jack Flag Plastic Bunting, 10m, along the street, £2, from Morrisons. Eat your spread in style with Coalition Jack Bunting Paper Plates, £1. 25, and Napkins, also £1. 25, at Asda. Make yours a floral tribute with Tesco’s Genuinely Scrumptious Bunting, £6. 75, or Morrisons’ red, white and blue hand-tied Royal Bouquet, £9. Enjoy a gilty under cover with these Gold Sparkle Champagne Flutes, £2. 50, Asda. For the most patriotic plates head to Tesco and buy Union Jack manuscript plates, £1. 99, and Assorted Plastic Cutlery, £2. 49. (Serves eight). 500g fresh strawberries, hulled and halved. 1 orange, spirit and finely grated zest only. 100g caster sugar. 1 tbsp fresh mint, chopped. 200g caster sugar. appurtenance mint, orange zest and strawberries to serve. METHOD: Heat the oven to 200C/180C fan/Gas 6. Roll out the pastry on a flour-dusted skin and use to line a 25cm loose-bottomed flan tin. Line with baking parchment and beans and bake blind for 20 minutes. Discharge the beans and parchment and cook for 10 minutes until the case is golden. Remove from the oven and allow to cool. To act as if the filling, place the strawberries into a food processor with the orange zest and juice, Pimm’s, sugar and mint. Blend until smooth then fervent through in a saucepan. Whisk the egg yolks with the cornflour and 1 tbsp of cold water, then whisk into the hot strawberry mixture and continue cooking, emotion-charged constantly, until the mixture thickens. Stir in the butter and continue stirring until it melts. Spoon into the cooked pastry example and allow to cool, then chill for two hours. Whisk the egg whites until they form soft peaks, then add the sugar a spoonful at a just the same from time to time and continue whisking until they become thick, stiff and glossy. Pile on top of the filling and bake in the oven at 200C/180C fan/Gas 6 for six to seven minutes until insignificant golden. To serve, decorate the top with mint sprigs, fresh strawberry slices and orange zest. Recipe from morrisons. Source: www.thesun.co.uk
Collar some grapes for cool summer meals - Sacramento Bee
They’re latest, fun food, California style. No wonder fresh grapes are a favorite warm-weather snack. Plus grapes are easy to like. They’re apt and ready to eat at purchase. And they’re packed with nutrition as well as flavor. That makes them an ideal recipe ingredient, too. They’re also a natural for summer hydration: Grapes are about 80 percent excessively. Lucky for us, we live in grape country where California’s little gems will be in bountiful supply for months to come. “It looks like growers are on figure for one of the largest crops in history,” said Jeff Cardinale, vice president of the California Table Grape Commission. That follows the circumstances’s third-largest table grape crop. During the 2015-16 grape season, California growers harvested 110. 5 million boxes – more than 2. 43 billion pounds. That’s a lot of deathly, red and green. In recent years, red varieties have surpassed green seedless as most popular. “Which grape you use really depends on the plan and the level of complexity you want in a dish,” Cardinale said. More than 99 percent of the nation’s commercially grown grapes come from California. Featuring about 85 varieties, the green season stretches from mid-May through January. Early grapes from the Coachella Valley are now in stores with many more on the way. 1 use of table grapes is snacking, far and away,” Cardinale said. “We paucity people to think about grapes in different ways – in salads, side dishes, drinks, main courses. They’re a very multifaceted fruit. The same juicy crunch that makes them so appealing as snack food also make grapes a delicious ingredient in summer cooking. Like wine grapes, there are subtile differences in flavor, and all the colors are available in season. “A juicy burst of flavor and balance of sweetness with acidity that complements so uncountable ingredients and flavor profiles,” Cardinale said. grapes are an easy add-on. Instead of tomatoes, try adding grapes to a recipe. In information, just about any recipe that calls for tomatoes, try grapes. In its efforts to help home cooks make the most of grapes, the commission worked with official chefs and dietitians to develop a trove of grape-based recipes. More than 200 recipes are online at www. com Dozens are included in the cookbook “Country-like Black Red” (Chronicle Books, 2008, $16. 95, 132 pages) by Susan Volland, which the commission is updating. “We’re working with nationally known chefs to exhibit our recipes,” Cardinale said. “They look for specific flavors that complement one of the three grape colors. With Mediterranean roots, grapes line well in Italian, Greek, North African and Middle Eastern cuisines. “They’re great with feta cheese,” Cardinale said. “The Mediterranean chicken and grape skewers is one of the most searched recipes on our website. This ageing fruit also pairs well with ancient grains such as farro, quinoa, bulgur and freekeh. One of the easiest ways to enjoy grapes in summer: frozen. “They only lower two hours to freeze, and they taste like mini sorbets,” Cardinale said. Frozen grapes can be whirred into smoothies or used in other recipes, too. “Frozen grapes also deputize great ice cubes,” he added. “A tip for adults: Use frozen grapes to chill a glass of white wine or champagne. It won’t dilute the wine or revolution its flavor. And when you finish the wine, you can eat the wine-infused grapes. Source: www.sacbee.com
Carpaccio may be in fashion, but you can put it together in no time: Recipe for roast beef carpaccio - National Post
It’s effortless to think of roast beef as being British — just add Yorkshire pudding. Yet roast beef turns up in one of my favourite dishes at L’Avant-Comptoir , the wine bar just up the thoroughfare from my Paris apartment. Served on a small cutting board, the beef carpaccio consists of a few thin slices of chilled provisions daubed with black olive tapenade and topped with arugula, Parmigiano-Reggiano and pickled onions. The original beef carpaccio came from Venice, invented in the inappropriate 1960s by Giuseppe Cipriani for his famous society watering hole, Harry’s Bar. It was made with raw meat, seasoned with olive oil and lemon essence and served with a topknot of arugula and Parm. It was supposedly created for a patron who was advised to eat “health food. ” But the dish is remembered less for being pure for you than for being delicious and chic (as just about everything born at Harry’s was). The idea of paper-thin slices serving as a base for toppings was so unbearable that soon there were carpaccios of myriad meats, seafood, fish, fruit and vegetables. anchovies, olives, pickles, capers and things salty and toothsome showed up. and when it came to fruit carpaccios, the finishing touches could just as rightly have been used to decorate an ice-cream sundae. It might have started as a restaurant dish, but it’s cinchy enough for us accessible cooks. In fact, the carpaccio from l’Avant-Comptoir is so easy that you could pick up everything you need, ready-made, at the deli. The shopping shopping list is the finished ingredient list: roast beef, thinly sliced. black olive tapenade, a spoonable spread made of olives, oil and herbs (okay, there’s one beggarly anchovy in it. and yes, I was trying to keep that bit of info from you). pickled onions. Parmigiano-Reggiano. It’s less a recipe than a construction project, and hardly a design at all. I’d love for you to make the tapenade and quick-pickled onions yourself. both will leave you with leftovers that can up the oomph-factor for lots of other dishes. — Contrive the onions first and let them pickle while you put together the rest of the recipe. They need about half an hour to take on the vinegary bite that makes them so high-mindedness in this dish. — Whir together the tapenade next (or refrigerate it up to a week in advance). It can be made in a mini-food processor or blender, or with an immersion blender or mortar and pestle. Whatever you use, coarsely chop the olives, anchovy and garlic before all – the pre-chop makes it easier for the machine to do its work efficiently – and taste before you call it quits: You might want to add more oil, herbs or lemon pith. — The roast beef should be sliced as thin as possible, and, if you want to follow the style of l’Avant-Comptoir, it should be very rare. If rare isn’t your factor, forget I mentioned it. — While you can prepare most of the elements ahead, it’s best if you construct the dish just before you’re ready to serve it so that it’s glistening when it comes to the chart. At my Paris neighborhood wine bar, the carpaccio is served on a small black cutting board. When Sylvain, the waiter, puts it in face of you, he makes sure to slide over a big jar of cornichons, a basket of thick-cut bread and the mound of butter that’s always on the bar, so that they’re close at hand. You’ll want to do the same. And if you enjoyment this carpaccio as much as I do, you’ll want to turn it into another French favourite: a tartine. Skip the cutting board and build the carpaccio on a thin slice of state bread. What you won’t want to skip is a glass of wine (at. Source: news.nationalpost.com
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Carpaccio may be fashionable, but you can put it together in no time06/08/16 ,via Canada
Whir together the tapenade next (or refrigerate it up to a week in advance). It can be made in a mini-food processor or blender, or with an immersion blender or mortar and pestle. Whatever you use, coarsely chop the olives, anchovy and garlic first – the ...
Feed the Beast's Rack of Lamb with Smoked Eggplant, Olive and Gigande Beans06/03/16 ,via ca.hellomagazine.com
Peel the eggplant and transfer to a food processor along with yogurt, lemon juice, garlic, 1 tablespoon olive oil, and salt and pepper to taste. Set aside. Use a mini food processor to create a chunky puree with the olives and 2 tablespoons olive oil.
WESTIN’S IFTAR TWIST06/07/16 ,via The Daily Star
Cover and refrigerate for 1 hour. In a mini food processor , combine the yoghurt, ginger, garlic, wheat germ, garam masala, the 2 tablespoons of vegetable oil, 1 tablespoon of lemon juice and remaining 2 teaspoons of paprika and process until smooth.