POOR LENTA - Like many ingredients that I see sashaying down menu runways these days, polenta is one that actually emerged as the humblest of peasant foods. When I was a kid it was served dry and crumbly with a heaping topping of garage-made sauerkraut. Imagine my surprise when I discovered delicious polenta chips - cheesy, crispy and dunked in a basil pesto, just perfect! It would be like if you suddenly discovered that all your life you were doing rissoles wrong and they could be turned into eye fillet at a moment’s notice. MIND BLOWN. This recipe is from the Coles mag and it’s quite good. I’ve put a screenshot in my stories. Try it over the weekend 😃
Starting today with a protein filled breakfast bowl with my hubby 😊
We're having a fairly quiet, yet family filled weekend tackling some jobs (hopefully) but also relaxing and playing with J.
What are you doing for the weekend?
Friday #familyfoodtribe Curry Night with my original recipe Tandoori Chicken served with cucumber raita, naan bread and mini Indian starter mix. My boys are so interested in the world and different dishes so the food at the table inspired the chat. Learning through food is a great way to captivate little minds.
For my chicken I cut most of the skin from the drumsticks and then the secret is to cut deep slits into the flesh to really allow the marinade to flavour as much of the meat as possible. I rub a little salt and lemon juice into the meat and then prepare a marinade of natural yoghurt and tikka spice mix. Thoroughly coat the chicken and allow to marinate for as long as you can but preferably overnight.
Blogerka kulinarna ze mnie żadna, ale jak dostanę weny to koniec...i dziś dostałam...
Zainspirowana przepisem Zosi Cudny z @makecookingeasier_pl ➡ http://www.makecookingeasier.pl/na-obiad/jak-zrobic-kopytka-zeby-byly-delikatne-w-smaku/, postanowiłam go trochę urozmaicić. Czym? Moim odkryciem dnia, tygodnia, sezonu, dekady - czarnuszką! A więc przepis zmieniłam o tyle, że mąki dodałam jeszcze mniej niż w przepisie, a ciasto doprawiłam sporą ilością czarnuszki i pokrojonej natki pietruszki. Kopytka generalnie bardzo lubię, ale te zupełnie nie przypominają domowych, które zawsze robiła mi babcia. Są malutkie (jak ktoś się uprze, może zrobić większe of kors), bardzo bardzo delikatne, mięciutkie, puszyste, pikantne (przez czarnuszkę). Jak ktoś będzie robił je pierwszy raz, może się lekko zdenerwować, bo ciasto trochę się lepi, trzeba bardzo uważać, a po drugie - ten przepis jest mocno innowacyjny jak na kopytka, no bo feta, minimalna ilość mąki i sos z gorgonzoli...no ale za to efekt powalający, serio! Tak bardzo, że nawet nie myślałam żeby zrobić im zdjęcie przy podawaniu do stołu 😋
So good things happen when your toddler has a 3hr nap (having been up since 5:45 am!!) Usually I try to nap with him but today I was too wired after 3 coffees so got busy making these plates of yum! I give you: beef meatballs in tomato & chilli sauce, jungle chicken curry & porcini mushroom risotto. Admittedly a random trio all together...but I guarantee these will all be scoffed (individually) by Sunday. How could he NOT want to marry me??? 🤣💃🏻👰🏻😍😘 #foodporn#foodprep#homecooked#familyfood#thaifood#italianfood#healthyfood#feedingboys#helikeditsoheputaringonit 😳
Essa é uma receita que eu sempre faço, muito prática e fica uma delícia. Aqui em casa somos apaixonados e todos que vem aqui e comem dela, logo pedem a receita. Então vou dividir com vocês a minha favoritinha 😜
500g de macarrão parafuso
300g de frango cozido e desfiado
300g de presunto picado
300g de muçarela picada
1 lata de milho
1 cebola picada
5 colheres (sopa) de maionese (se achar pouco coloque mais)
Azeitonas sem caroço
Azeite a gosto
Sal e cheiro-verde a gosto
▶ MODO DE PREPARO:
Tempere o frango como de costume (sal, alho, pimenta do reino a gosto). Coloque para cozinhar, desfie e reserve. Cozinhe o macarrão por 15 minutos depois lave e deixe esfriar. Em uma travessa, coloque o frango desfiado, o milho, a muçarela, o presunto, a azeitona, a cebola e a maionese. Misture depois o macarrão tempera a gosto e sirva gelado. Fica muuuito bom!
It was only as I got back in the door from the hairdressers that I realised I had no plan for dinner today, and not a lot of food in either 🙈 A quick fridge raid and a dinner that I pretty much made up as I went along! This was kind of inspired by a Tuscan sausage pasta dish I saw in a magazine a while ago. To make push the meat out of the sausage skin (6 sausages for 3 portions), fry off in a pan and break up with the back of a spoon. Add in chopped onion, 2 chopped celery stalks and fry until soft. Then add in grated carrot, grated courgette, crushed garlic clove, 1 heaped tsp fennel, a stalk of rosemary and fry off a little longer. Add a generous splash of red wine and simmer to cook off the wine before adding in a jar of tomato pasatta. Simmer gently for about 20-30 minutes or as long as you can. Add starchy pasta water to loosen the sauce if needed. Best served with pasta that grabs hold of the sauce and grated parmesan 😊 Empty plates all round, plus an empty bowl of steamed broccoli!
Hope you’re all having a lovely Friday evening. Now, who wanted the Tavuklu Bezelye (Chicken and Peas Dinner) from yesterday?! Here it is. Afiyet olsun. -
800g diced chicken thigh fillet
2 onions, roughly chopped
4 large carrots, peeled and sliced 1.5cm rounds
600g baby potatoes, cut in half
700g frozen peas
4 finely chopped garlic cloves
2 tbsp finely chopped parsley
2 tsp tsp oregano
1 tsp paprika
1 tsp smoked paprika
1 tsp cumin
1/2 tsp cinnamon
1 tsp salt
1 tsp black pepper
1 litre chicken stock
In a large soup pan, soften the onions in 2tbsp sunflower oil on a medium heat for 8-10 mins until softened and slightly browned. Season the chicken with a good pinch of freshly milled salt and black pepper and add to the pan. Once the chicken has sealed and slightly browned add the garlic, parsley and spices and stir for a couple of mins before adding the potatoes and carrots. Stir and cook for 5 mins or so, then lower the heat, add the peas and cook for a further 10-15 mins until the peas start to change colour. Next add 2 large tins of good quality chopped toms, 1 canful of water using the empty cans and 3 tbsp tomato purée dissolved in 1 litre chicken stock. Bring back to the boil and simmer on a low heat with lid half off. Cook for around 40-50 mins until the sauce has slightly reduced, Allow to settle for at least 30 mins (to an hour) with the lid on before serving. Makes loads, can be frozen, can be cooked in advance, and even better reheated next day. -
@allrecipes @food52 @sainsburys @thefeedfeed @foodnetworkuk @goodfoodchannel
I think lots of us are feeling a bit 'blah!' at the moment - it's a strange time, Summer has ended but the joy of Christmas has not yet begun.
If you fancy cheering yourself up this weekend, try baking my Peanut Butter Swirl Brownies from the main app, I'm sure they will put a smile on everyone's face.
The recipe can be found in the snack section :-).
TGI Friday night pizza night 🙌🙌
Obviously he smashed the pizza, sweetcorn and cucumber, and had a wee try of the oven chip.
Yesterday I made some cheese and courgette muffins from last month's @tescofood magazine and gave him one to try. I thought it might be a good way to get some greenery into him, but alas he disected it as though he was @paul.hollywood judging a technical challenge and deemed it unfit to eat.