First rule of #brownie making... always test one when they're warm from the oven 😉❤️

roma★
cherry valley forever
NASA
we're not kids anymore.

titsay
hello vonnie
Claire Keane

shark vs the universe
No title available
Alisa U Zemlji Chuda
Mike Driver
sheepfilms

❣ Chile in a Photography ❣

PR's Tumblrdome
Jules of Nature
Sweet Seals For You, Always

Kaledo Art
dirt enthusiast
h

No title available

seen from United States
seen from United States

seen from Mexico

seen from United States
seen from Algeria
seen from Algeria
seen from United States

seen from United States
seen from United States
seen from United States
seen from United States
seen from United States
seen from United States

seen from United States
seen from United States
seen from United States
seen from United States
seen from United States
seen from United States
seen from United States
@sammisix
First rule of #brownie making... always test one when they're warm from the oven 😉❤️
OK it's not food but too pretty not to share. Just made some beeswax candles in these super cute mini jam jars.
Wonderful breakfast at The Coach in Marlow this morning. You can't book a table but we were lucky and managed to get a spot. Yummy 😊🤗
Homemade humous... Two cans of chickpeas (drained, keep some water back) Three cloves of garlic 3.5 tablespoons lemon juice Teaspoon of salt 4 teaspoons tahini paste 6-7 tablespoons extra virgin olive oil (or rapeseed oil... I haven't tried that yet!) Put all (except the oil) into a food processor plus 7 tablespoons of the reserved water. With the processor turned on slowly add 6 tablespoons of oil, only add the 7th if your humous isn't to your desired consistency. Decorate with paprika and a little extra oil. Thanks Jamie for the inspiration to use the leftover water.
Homemade Hot Cross Buns following a lovely recipe from The Simple Things magazine.
Poulet sur la Seine
Chicken dinner, on the river
We’ve just spent a wonderful week aboard the Nenuphar, moored up near the Latin Quarter of Paris. Baguettes, cheese and wine ahoy! To save a bit of cash, we were cooking using the lovely galley kitchen inside our temporary floating home. Here’s one of the recipes from our stay (which I made up really as I went along... but it seemed to work out!)
Ingredients (fed two of us, plus chicken for leftovers)
Couple of potatoes - thinly sliced into rounds Couple of shallots - diced Olive oil Butter Three whole chicken legs - bone in, skin on One large leek - washed and sliced Four white mushrooms - wiped and sliced Creme Fraiche (or double cream... but the former seems easier to come by in Paris) White wine Fresh baguette and salad to serve
PREHEAT OVEN TO 180ºC...
1. In a large dish which can go both on the hob and in the oven, lay out the potatoes and shallots pieces nice and evenly. Drizzle around half a tablespoon of olive oil over the top of them.
2. Smear butter over the chicken legs and season with pepper and a touch of salt. Pop the legs on top of the potatoes and shallots in your pan. You can drizzle another teaspoon of oil over the top at this point (to make sure that the butter doesn’t just burn).
3. Put this dish in the centre of the oven, uncovered and set a timer for 45 minutes.
4.When there’s about 20 mins left of cooking time left on the chicken, get your leeks going in a saucepan - pop the slices in with a large knob of butter and cook really slowly, turning now and then to make sure they are deliciously soft and buttery, rather than brown and fried.
5. Ten mins to go - In a small frying pan, do the same thing with the mushrooms - fry up slowly with butter until soft and lovely.
6. When the 45 mins is up, take your pan out of the oven and remove the chicken legs to rest (slightly warm plate is good here, then tent in foil or put a large tight-fitting bowl over the top to stop the heat from escaping. Turn up the oven to 220ºC, stir your potatoes and shallots to reveal any undercooked bits and pop back in the hotter oven for 5 minutes.
7. Turn off the mushrooms and leeks (if you haven’t already). Take the dish out of the oven and put on a warm hob - add half a glass of white wine and bubble off the alcohol. Then throw in two large spoons of creme fraiche. give it a stir around so you have a nice sauce and throw in the leeks and mushrooms. Stir and take to the table.
8. I then served the chicken legs on the plate and we helped ourselves to the sauce, salad and bread (essential for mopping up the lovely creamy gloop!)
Oh, and the leftover chicken was quite lovely in a baguette (bien sûr!) with some leftover salad.
Blue and orange...
Picky lunch!
Fried polenta makes a great accompaniment to most things...! Make your polenta as per packet instructions (I like to throw some herbs in with the grains before adding the water) Then once cooked and looking like a gloopy mash potato, pour into a loaf tin, small baking dish... Whatever, and leave to cool. Pop into the fridge to go nice and solid for a few hours. Heat butter and oil in a pan Slice your wedge of polenta into pieces around 0.75cm thick and fry for around 7 mins per side. You want them nice and crispy and golden. Serve up with a grating of Parmesan Yum!
Have you guys discovered Tasty on Pinterest yet? Just took their pizza twist recipe and swapped the cheese and tomato for chocolate hazelnut spread…
Take two sheets of puff pastry Cut circles out of each with a dinner plate Spread one with a good amount of choc nut spread Lay the other on the top Put a glass in the middle of your pastry sandwich and cut straight lines into your pastry radiating out from the glass all the way to the edge… So the whole thing looks like a flower, sorta. Take those sections and twist them a couple of times (you can take the glass off now, that was just so you didn’t cut too far in Then give it an egg wash and bake at 190°C for 15-20 mins (keep an eye on it)
The video of the pizza version is here: https://www.facebook.com/buzzfeedtasty/videos/1701377600114882/?_rdr=p&business_id=10153286773125329
The Londoner's 'Slutty Low-Carb Pasta'. Have made this a few times and it's wonderful. [photo from Rosie's blog] Check it out: http://www.thelondoner.me/2014/08/slutty-no-carb-pasta.html
Had SUCH an amazing time learning how to make mozzarella this evening at Tottenham's Wildes Cheeses. You all need to go visit their micro dairy (and taste the cheese!) http://wildescheese.co.uk/collections/cheese-making-classes
mexican street fries.
Spicy Tomato Grilled Cheese & Easy Tomato Soup
Looks fabulous... I shall be making this one chilly lunchtime...
Adventures in Spiralizing
There’s an old Jamie Oliver pasta recipe that I go back to time and again when I just need to eat something tasty... quickly! As I’ve just had a rather invigorating yoga class and I received a spiralizer for Christmas I thought I might try a pasta-free alternative using courgettes. It worked out rather well...
You need:
About 7 slices of smoked streaky bacon - diced Black pepper Couple of large handfuls of frozen peas Three tablespoons of creme fraiche Two large handfuls of mint Two courgettes Squeeze of lemon Parmesan cheese
1. Heat a large frying pan over a medium flame. Add your bacon and some very generous twists of black pepper. Cook until it’s done the way you like it - nicely brown works well.
2. Add the frozen peas. Mix around and cook until the peas are soft - this usually takes about 3 minutes.
3. While your peas are cooking through, spiralize your courgettes (as per your machine’s instructions) and chop your mint nice and finely.
4. Turn down the heat and add your lovely creme fraiche and then the chopped mint. Three big dollops. Full fat is best here!
5. Give it all a nice mix around and cook for about a minute just to let the favours marry together.
6. Now add your courgettes with a tiny squeeze of lemon juice over the top.
7. Grate over a good amount of parmesan - at least a handful, maybe two depending on your taste. (two is good!)
8. Give it all one more stir around to let the cheese melt and turn into a nice cheesy creamy sauce. I cooked it out for about a minute just to warm the courgettes through.
9. Et Voila! Serve in your favourite bowl, give it one more twist of pepper, take to the table and enjoy!
Oh - and if you have leftover creme fraiche then use it to make the most divine scrambled eggs... just pop in where you would usually put in milk. (My friend’s awesome mother served eggs this way to me over the weekend... you need to try it!)
First ever moussaka...! Tasted pretty great :) Recipe courtesy of BBC Website (and The Hairy Bikers!)