Landscaping Kitchen

A daily journal with real recipes and wonderful landscapes. Photos taken with a cellphone camera, love and no production... just like in your kitchen or garden.

[landscapingkitchen-blog]

The Delicious

A Companion to New Food Culture

From modern foraging and entomophagy to future foods involving 3D printing, this book compiles current food trends from around the world.

Today, food and beverages are a vital part of creative culture. The Delicious presents pioneers, traditionalists, and entrepreneurs who are breaking new ground and enriching the culinary world with their innovative concepts. The book also presents eatery owners who are creating unusual spaces for the enjoyment of food, moving away from the classic restaurant setting.

Eating is more than a pastime, it’s a party; food is more than nourishment, it’s a social experience. The Delicious helps you stay up-to-date with the world’s cooking and dining trends.

Catalog Price: €39.90 /  $55.00 /  £35.00                                                                                    Shop Price: €39.90          

Shopping online  Here                              

[americasgreatoutdoors]

Happy 129th birthday to Lady Liberty! On this day in 1886, the Statue of Liberty was officially dedicated, becoming a universal symbol of freedom and democracy. In 1924, it was designated as a #NationalMonument. For more information, check out our blog post: http://on.doi.gov/1GJ2riV National Park Service photo by Paul Ganas and painting of the dedication ceremony by Edward Moran. 🗽 🎂 🎉 🎊

[landscapingkitchen-blog]

Happy anniversary!

[lovelyui]

sub navigation on 20 Minute Meals - Jamie Oliver 

[masappetitblog]

Vadouvan Spiced Lentil & Cannellini Bean Soup + Crumbled Goat Cheese + Crispy Black Forest Bacon + Truffle Butter Sourdough Toast

Rainy afternoons, and dark dreary skies have been pretty much the norm of late which put me in the mood for a nice hearty soup. This dish was inspired by Chef Jamie Oliver’s recipe which calls for bacon, so immediately I was sold. The addition of vadouvan spice, garlic confit, and goat cheese adds an earthy richness, and gives the dish another layer of flavor.

Ingredients

6 strips of smoked bacon, chopped

1 red onions, peeled and chopped

2 carrots, peeled and chopped

3 sticks celery, trimmed and chopped

2 cloves garlic confit, chopped

A few sprigs fresh flat-leaf parsley, chopped

½ teaspoon fresh thyme

1 teaspoon red chilli flakes

1 teaspoon of vadouvan

2 cups dried lentils, a mixture of green and red

8 cups organic vegetable stock

1 can of cannellini beans, drained

Crumbled goat cheese

Kosher salt & fresh ground black pepper

Olive oil

The How To… (Serves 4 - 6)

Place a large lidded saucepan on a medium heat. Add a drizzle of olive oil and bacon to the pan. Fry slowly until the bacon has rendered and gotten crispy, then add the thyme, chilli flakes, onion, carrot, celery and garlic confit.

Cook gently with the lid on for about 15 minutes, until all the vegetables are soft. Move contents of saucepan to a heavy bottomed pot, then add the lentils and vegetable stock. Bring to the boil and simmer until the lentils are soft, 30 - 40 minutes. (Check the packet instructions as different types of lentils vary in cooking time. If you’re mixing your lentils, cook for the longest amount of time to make sure they are all cooked properly).

Add the tin of cannellini beans and, if the soup’s a little thick, some more water. Bring back to the boil and simmer for another 10 minutes, then taste and season with sea salt and freshly ground black pepper.

Ladle into bowls and finish with a drizzle of extra virgin olive oil, goat cheese crumbles, and the chopped parsley.

[comoyexisto]

EATLY PLANET: El mundo según Jamie Oliver. Londres Es impresionante lo que este entretenido cocinero ha logrado hacer en U.K.. Lugar por donde camines encontrarás un restaurante, stand, producto, revista o libro…todo hecho con mucho gusto y dedicación. Desde hace algunos años no me pierdo sus programas, por lo que no podía dejar de conocer sus restaurantes en mi viaje a Londres. Acá les cuento como nos fue… Recipease de Jamie Oliver | 92-94 Notting Hill Gate, London. Sin tener idea, caminando por Notting Hill nos topamos con este “Recipease” de Jamie Oliver, por supuesto que teníamos que entrar…y WOW! Un lugar de ensueño! Es un tienda/restaurante de desayunos y almuerzos, muy familiar y precioso! Dan ganas de comprárselo todo! Se hacen clases de cocina por día y tema (Thai, Japonesa, Vegetariana, Italiana, etc.) y además venden todos los productos y preparaciones de Jamie… Tal es el nivel de merchandising que tienen una sección con preciosas fuentes de fierro enlozado celeste con el pollo entero, las verduras, papas y aliños, todo listo empaquetado para meterla al horno y cocinarlo en tu casa tal cual lo haría él! Nuestra elección para desayunar: English Breakfast, en la carta se llama “The Works” (hay también una opción para vegetarianos), trae dos tipos de salchicha de cerdo de Bath, tocino, huevo pochado, tomate asado en horno de leña, porotos, espinacas, tortilla de papas y una tostada, el desayuno más rico de mi vida! Si pasan por ahí no pueden dejar de probarlo! Jamie´s Italian | 11 Upper St Martin’s Lane, Covent Garden, London. Ubicado en uno de los barrios más entretenidos de Londres, encontramos este Jamie´s Italian. Aunque tuvimos la suerte de esperar solo 1 hora, les recomiendo pedir reserva online o por teléfono. Aunque la decoración no destaca como en otros de sus restaurantes, no deja de tener la onda y sello que caracteriza a Oliver. Asimismo, en honor a su merchandising, tiene una sección donde venden productos italianos (pasta, aceite de oliva, condimentos) y preciosos utensilios de cocina. Nos tentamos con para empezar, con una entrada de Champiñones al horno con mozzarella ahumada, tomillo y pan crujiente. (5,25 pounds) y una ensalada de naranja, hinojo y queso bocconcini, una novedosa y fresca mezcla, que seguro podrán ver preparar a Jamie en uno de sus programas de TV (4,5 pounds). Seguimos con unos linguini de gambas con hinojo, tomate, chili y rúcula. (6,30 pounds media porción (MP) / 10,50 pounds porción completa (PC)), un cremoso risotto de arroz de aquarello con cangrejo de Devonshire y chili. (8,35 pounds MP/ 14,95 pounds PC) y unos tagliatelle de panita de pollo con panceta, chili, vin santo y peccorino. (6,55 pounds MP/ 9,95 PC) Se agradece la posibilidad de pedir medias porciones, lo que te permite probar más platos y disfrutar al máximo de la cocina de Jamie… Union Jacks | 5 North Hall, Plaza Covent Garden, London. Perfectamente ubicada para la caza de los turistas, esta versión de Union Jacks se encuentra en medio del mercado de Covent Garden. Es un restaurant informal, y en su carta puedes encontrar desde pizzas y ensaladas hasta platos mas elaborados. Un concepto muy bien logrado, con una buena y juvenil atención y deliciosos platos! Obviamente nos tentamos y nos pedimos unas chuletas de cerdo de Hampshire acompañado de bubble and squeak (vegetales de invierno rústicamente molidos), cebolla a la cerveza y mostaza. (14,50 pounds), la clásica y esta vez como arcoiris, coleslaw con manzana y nueces (3,5 pounds), papitas cocidas con ralladura de limón y mantequilla…una maravilla! (3,25 pounds) y bistec de cordero de Devonshire acompañado de calabaza asada, endivia morada y salsa de menta (15 pounds). Me sorprendió que con la gran cantidad de restaurantes de Oliver en Londres, no obstante la calidad de su comida y sus productos no te defraudarán…Su propuesta está tan bien pensada, que a pesar del gran merchandising de su reinado, te hace mantener la ilusión de creer que en cualquier momento saldrá de la cocina el mismo Jamie Oliver.

Si son fan de Jamie y vienen a Londres estos son los lugares que deben conocer! Pinchen cada foto para + info y recuerden que pueden viajar conmigo en mi instagram @isidoralabarthe

[landscapingkitchen-blog]

Quick ratatouille

Ingredients:

1/2 onion

2 tomatoes

1 zucchini

1 bell pepper

2 garlic

50 gr mushrooms

oregano, paprika, rosemary, nutmeg

Preparation:

1. Cook the tomatoes in a small frying pan with a tbsp of olive oil. When the tomatoes are mashed, reserve.

2. Cut the vegetables (onion, zucchini, mushrooms and pepper) in dices and add some finely chopped garlic to a medium frying pan. Add olive oil and the spices. 

3. Cook over high heat for 5 minutes, add the tomatoes, then continue cooking over low heat with the lid on for 15 minutes.

[landscapingkitchen-blog]

A very interesting way to add vegetables in our ultra-fast daily life is with the mixed oriental food. This recipe is extremely easy and cheap, especially adequate for beginners or students. It just took 20 minutes to prepare the ingredients and cooked it. 

Mongolian Meat

Ingredients:

300 grams beef meat cut in small pieces 100 grams of mung beans 1 cup of carrot cut in long sticks 1 cup of leek cut in small pieces and sense diagonal 1/2 cup of meat soup 2 tbsp of white flour or corn flour

Preparation:

In a hot wok stir fry the meat with a tbsp of vegetable oil, after a while when the meat change its color, add the meat soup and the flour. Minutes after that, add the vegetables and some spices (ginger, paprika). Turn the heat down and leave it to simmer. Serve immediately with a cup of white rice o chow-fan rice.

[clevercheshire]

How I cook. The only way to cook.

[landscapingkitchen-blog]

Me too!

[steveinaspeedo]

[landscapingkitchen-blog]

Today is Sunday and the laziest day in the week. According to that, I did a great plate with few ingredients and effort. It is a myth that only master chefs could do plates like this, if we put our heart and passion in this, we could make it even better than they.

 Gnocchi al pesto

Ingredients (4p):

4 medium potatoes washed and peeled

2 cups of white flours

2 eggs

1 pesto jar

5 ts of olive oil

Preparation:

Boil the potatoes in water until they are tender. Then wait until they are cool and grind them. Add eggs and flour to form a consistent, not sticky dough. Meanwhile, in a medium or large pot boil water to boil the gnocchi. Cut the dough into rolls and then ground into small sticks, then mark them with a fork to form the gnocchi. Cut into one inch pieces and boil them in water for a few minutes until they float, it is important to respect the cooking time so they do not deform.

In a bowl add 5-6 tablespoon of the pesto sauce from the jar and 5 ts of olive oil, the add all the gnocchi and mix them. Serve immediately with a souvignon blanc cold.

[1041uuu]

[landscapingkitchen-blog]

Healthy Bread (for bread machines)

****900grs****

Ingredients:

3 cups of white flour

2 coups of multi-cereal flour

350ml of warm water

2 tbs of yeast (powder)

4 tbs of butter

1ts of salt

1ts of sugar

Preparation: Put the liquid ingredients first in the bowl. Put the teaspoon of sugar and salt, after that put the butter and yeast. Finally, add the white and multi cereal flour. Turn on the machine and program it with the basic menu (1) and adjust the color in SOFT. When the bread is ready, unfold it and serve.

If you could smell this bread..... it’s perfect, specially when its recently made. This machines are the greatest invent of the century, I guess. With a little effort I had a great product and a healthy bread.