A Greek recipe.
Reblogged from: A Life Moment
Spinach Filo Pastry – Spanakopita / Byrek
Spanakopita/Byrek is one of my favourite recipes ever, in fact I consider it as a special treat as it is healthy, delicious and nice to look at. You can use spanakopita as a starter and even make a really good impression if you cook it to a party with your friends or family. I believe that what makes it special is the fact that it really enhances the flavour of the vegetables taking away the earthy and bland taste.
All you need is:…
Now if you want to know what you need and how to do it you’ll have to visit A Life Moment.
This recipe is flexible, you can substitute different greens, spinach, chard, etc and you can change the ricotta cheese for feta.
Crispy Cajun Salmon
I confess, the ingredient list looks like a real clash of cultures but this is the crispiest batter and the salmon holds the Cajun spice flavour so well, it is a delicious treat.
Traditionally catfish would be used with this recipe but it works well with snapper too.
My Cajun spice rub recipe is in the blog or use your preferred mix.
Serves 6 with side dishes.
You want the recipe? Check Cooking up the Pantry
How to have a healthy hangover: sweet potato wedges
You know you’re about to face the hangover of the festive season. But it’s okay – we’re going to get through this, together.
While you’re still upright, pop down to the shops and get some sweet potatoes and eggs and you’ll be all set for the big day. Parchment paper would be good too, if you can find some.
Because I’m a fellow student, I know just how tempting it is to order takeout when you’re hung over. I’ll hazard a guess that the last time you dialled up was when you were hung over, waiting for a film to buffer in a darkened room.
How much do you think you’ve spent on hangover fast food during your academic career? I’m willing to bet that it’s a couple of hundred pounds.
And let’s not even get into the nutritional value of the food you’ve been devouring while avoiding the rest of the world in your grotty pyjamas.
A thought struck me one hungover day this summer – in between binge watching sitcoms online and deliberating on takeaway pizza toppings – why didn’t I just cook something from scratch?
It took a bit of effort to crawl into the kitchen, but my body and my wallet were both extremely grateful.
And since my epiphany, I’ve been blogging about easy recipes that you can follow even in the dark depths of a hangover.
Here’s an incredibly simple recipe to get you started. It’s inspired by the classic greasy-spoon egg and chips, but don’t let that put you off. It’s cheap, healthier, and super easy to make.
Eggs are the perfect hangover food – they contain cysteine, which is used by the body to break down toxins.
And sweet potatoes are a source of complex carbohydrates, which will mean a slow release of energy to help you through your challenging day.
Best of all, this recipe is vegetarian – and gluten free. I have a friend with coeliac disease who swears by these wedges. Here’s how to get cracking.
Source: TheGuardian click for the recipe
Reblog… link below.
Garlic Shrimps Flambé with Cognac
I love shrimps and prawn!
Originally the recipe was intended to be prepared with king prawns. Well I really don’t know if it would be better with them as the result was so delicious that I can’t imagine it better.
For 4 peoples served with fresh bread (as baguette) and salad this makes a main course.
I can imagine that this served on noodles would make a delicious dish as well.
If you prefer to use this as starter this would serve about 8 to 10 persons.
You want the recipe and how to do it… then visit Art and Kitchen
Ligurian Pesto sauce
For this weekend, I thought about a very simple recipe both in taste and in the preparation, the Ligurian Pesto sauce!
It’s a sauce very easy to prepare and it will taste great.
Want the recipe and ‘how to’… Check out the post on: The Wine Lifestyle
How to cook the perfect Christmas lunch
Jeremy Lee reveals the chef’s secrets to the main Christmas event: delicious turkey and all the trimmings
The truly great magic of Christmas is where it falls amid the seasons: the final farewell bid to autumn is made at the close of November swiftly followed by the mighty push through December to the big day itself. For sure, there are the presents and the parties and extraordinary cavorting during the preceding weeks, but it is the keenness of the cold and the great change in the seasons that so defines the quite magical reign of winter. And, oh my, how the appetite is quickened for Christmas foods so steeped in tradition for, come winter’s call, the kitchen is the true heart of the house. Here all is warmth and cheer, so, when the final preparations are made and the food is carried through to table, all there is to do is sit, fill your plate, fill your glass and raise your voice to join in the sheer and utter marvellous joy of good things well done for all.
Source: TheGuardian Read more for the recipes
- The Turkey
- Cumberland sauce
- Roast potatoes
- Giblet gravy
- Sprout tops
- Clementine sorbet
- Steamed fruit pudding
Quinoa protein savoury balls
These are minty high protein, low fat bite sized balls. Peppers and onions add crunchiness in the bites and sauces makes it retain the moisture.
Quinoa is gluten free with a good balance of all eight essential amino acids; it is a good choice for vegetarians.
Quinoa is also high in fibre and has a low-GI, beneficial for keeping blood sugar levels stable; it is also an ideal grain for diabetics. It is one of the most nutrient rich grains being a good source of iron, Vitamin B & E. It is a “super food” and an amazing winter energizer.
So try this veggie quinoa minty balls with salad/rolls or pasta.
Source: Chitra’s Healthy Kitchen Oh, you want the recipe, well go and have a look.
New Zealand whitebait are the juvenile of certain galaxiids which mature and live as adults in rivers with native forest surrounds. The eggs of these galaxiids are swept down to the ocean where they hatch and the young fry then move back up their home rivers as whitebait. They are much smaller than Chinese or British whitebait.
The most common whitebait species in New Zealand is the common galaxias or inanga. The other galaxiid species identified with whitebait in New Zealand are the climbing galaxias or koaro.
The Common Galaxias or the Inanga (Galaxias maculatus), is a family that is very widespread in the southern hemisphere.
The most popular way of cooking whitebait in New Zealand is the whitebait fritter, which is essentially an omelette containing whitebait. – Wikedpedia
And the fritters…
Heaven on a table!
Recipe, etc: World Nomads
What wines would you pair with this?
Personally, I’d go for a Sauvignon Blanc or Pinot Grigio.
Any other suggestions welcome in the comments.