Baked Stuffed Trout

One of our neighbours is a keen fisherman and gave us this huge trout, it was about 15 inches long and pretty substantial, not like the one's you buy that feed only one person.  I meant to take a picture of it before I started, but forgot, sorry!

The recipe I used comes from BBC Good Food website,  Stuffed Baked Trout click through to get the recipe, it is very simple and uses things that most of us have in the larder.  Many other recipes that I saw used fennel which would have been nice, but I didn't have any!

I served the trout with this variation on potatoes Daupinois, I sliced the potatoes thinly and seasoned between the layers with salt & freshly ground black pepper.  Then I mixed 150g of left over  Philadelphia Cream Cheese with enough milk to give a creamy consistency and poured this over the potatoes, then baked in the oven until the potatoes were cooked and the top of the dish was golden brown.

 

There was quite a lot of couscous and we could probably have managed without the potatoes, but the trout was delicious and moist and the creamy potatoes and lightly cooked brussel sprouts went very well with the finished dish.

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Title: Chefs Tips -- York Harbor Inn - Baked Stuffed Lobster

Baked Stuffed Lobster Cooking Tip. Chef Bonsey shows the 30 second tip on how to prepare a Baked Stuffed Lobster. Pay attention -- this is fast!

Executive Chef Bonsey CEC, AEC has been recognized as one of the top chefs in Maine by Portland Magazine and one of only a few hundred Chefs accredited by the American Culinary Federation to the American Academy of Chefs.

Title: ChefMD® Recipe: Baked Quinoa-Stuffed Acorn Squash

Help prevent cancer and heart disease with potassium-rich side or main dish everyone will love. Dr La Puma explains that quinoa is a gluten-free seed that makes a great substitute for rice. Its flavor is slightly nutty and has a smooth, creamy texture. When selecting an acorn squash at the farmers market or grocery, look for a deep orange spot on the bottom. It's a good indicator of ripeness. Get the complete recipe here: http://www.chefmd.com/recipe_display.php?id=111

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Scallopine di pollo

A friend was asking the other day about the tenderest chicken breast he had ever had. Well, after some probing questions, we figured out that he had enjoyed a dish of scallopine di pollo, chicken scallopini. Here is a recipe for scallopine di pollo with a lemon and caper sauce, which is also known as a piccata in Italian.

You begin by slicing chicken breasts horizontally, so that you wind up with two fillets or 'scallops' per breast of roughly equal size but half the thickness of the original breast. You then flatten the breast out even further by pounding with a meat pounder. (If you don't have one, no problem--the back of a heavy skillet or saucepan will do. But in either case, cover the chicken breast with foil or wax paper so that the pounder or pan doesn't stick to the meat.) You then lightly flour the scallops and fry them in hot butter and oil. Remove them from the skillet as soon as they stiffen up and lose their 'give', and deglaze the pan with a bit of white wine. Let the wine reduce, then add freshly squeezed lemon juice, chopped parsley, capers and salt to taste. Then return the scallops to the pan and allow them to absorb the flavor of this sauce for just 30 seconds or so before placing them on a serving platter. Then take the sauce remaining in the skillet off the heat and swirl in a dab of butter until the whole is 'creamy', pour over the scallops, and serve immediately.

NOTES: There a few things to look out for when making chicken scallopini. First and probably most important, while undercooked chicken breast is not very appetizing (and potentially dangerous), neither is dry, overcooked breast--and chicken breast cooks very quickly. So you need to be attentive to when the breast is done, which is when it is just cooked through, with no pink inside but still juicy. The best way to tell then a breast is done is to 'feel' it like you would a steak on the grill; when it no longer 'gives' when you prod it, it's done.

I probably should have fried the scallopine over higher heat than I did last night. Unlike chicken cutlets, scallopine should not be 'golden brown' all over--you will have surely overcooked it in that case--but a bit of brown around the edges gives it a nice depth of flavor. It also ensures that you will have a fond that will lend your sauce extra flavor as well. (Fond is the French term for all those brown scraps that cling to the bottom of the pan when you shallow-fry or saute something. As far as I know, there is no English word for it.) To get a good fond, make sure not use a non-stick skillet. When you add the wine, you scrape up the brown particules, which will emusify into the wine--this is called 'de-glazing' the pan.

Finally, it is also important to reduce the sauce to the 'right' consistency, just thick enough to coat the scallops nicely, but not so thick that the thing becomes stodgy. If you skip this step the sauce, while very tasty, will be too thin and will not coat the chicken properly.

By the way, the flattening of the breasts serves two purposes: First, you increase the sauce to meat ratio. Chicken breast (like veal) has a rather neutral flavor, which acts more as a foil to the sauce. So the lower the meat/sauce ratio, the more flavorful the dish. Second, the flattening breaks up the fibers a bit, thus tenderizing the meat.

Scallopine is one of those almost infinitely variable dishes that typify Italian cooking. Using chicken, in fact, is itself a variation, as classic scallopine are made with veal. Turkey scallopine are a very common variation is Italy (more common, in fact, than chicken) as is the use of pork loin, which is quite similar to veal in taste and texture, but much less expensive. But the real variety comes from the multitude of sauces. Perhaps the most common scalloppine dish is made with Marsala wine. Scallopine are also made with tomato sauce, balsamic vinegar, cream and mushrooms, olives, zucchine... you name it. Jim told me that he had a cream sauce, which I would make by adding some chopped shallot and parsley, then deglazing with Marsala or madeira, and then adding cream and reducing. Not matter which version you try, the basic procedure is the same: fry the scallops in oil and butter (or one of the two, depending on the sauce), remove when done, use the fat and fond left in the pan as a base for making your sauce, and when the sauce is done, add back the scallops for a moment to reheat and absorb some of the flavor of the sauce. Et voila!

The classic Roman form of scallopine is the scrumptious saltimbocca, which means 'jump in your mouth' because it's so good that you'll be tempted to wolf it down. It is made with prosciutto and sage.

If you bread and fry your scallopine without a sauce, you have a milanese or, in Austria, a Wienerschnitzel, or in the US, a chicken cutlet. (They're delicious with just salt and lemon juice sprinkled on top, but my favorite way to eat them in the summer months is with a tomato salad (made without vinegar or lemon) served on top.

And finally, you can use scallopine to roll up some stuffing, in which case you call them involtini. Like the sauces, practically the only limitation on the stuffings is your own imagination. But some of the most common are bread crumbs and sage, cheese and prosciutto (sometimes called involtini alla bolognese), cheese and ham, sauteed mushrooms and artichokes.

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Title: Ricetta petto di pollo al Limone

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Baba Ghanoush

I love eggplant and I am always looking for new ways to prepare it. One of the simplest and yet most delicious in my book is Baba Ghanoush, a specialty of the Levant. If you've ever made hummus, then the recipe will sound very familiar.

Place a whole eggplant (or several, since the eggplant reduces quite a bit when cooked this way) on a hot grill (or in a hot oven) and roast until the eggplant is fully tender and the skin well charred, turning from time to time to ensure even cooking. This will take anywhere from 30-45 minutes, depending on the size of your eggplants.

Remove the eggplants from the heat and let them sit, covered, until they have cooled off enough to handle. Then split the eggplant in half and scrape out the tender pulp from the inside, making sure to leave the charred skin behind. Drain the pulp in a colander for at least 15 minutes to remove any excess liquid. 

In a food processor, spin a couple of cloves or garlic around with some salt. Then add your eggplant pulp, a bit of freshly squeezed lemon juice and tahini (sesame paste). If you like, add a bit of cumin or chili powder, mint or parsley. Process until smooth. 

 

Serve on a platter or in a bowl and top with a drizzle of olive oil and a bit more parsley or mint for color. 

NOTES: The amounts of all to taste. The amount of tahini, in particular, varies wildly from recipe to recipe. You can add as little as a spoonful or two if you want a 'light' version or lots more if you want a richer version.

(I usually just taste and adjust as I go, although using this method you risk winding up with precious little to actually serve after you're done...) Some recipes specify that the eggplant pulp should be chopped not mashed or puréed.

Baba ghanoush is typically served as a dip to be eaten with pita bread, but I ate it with—hold on to your hats—some tortillas chips I had left over from a party. It was perfectly delicious, although I must admit that the chips may have overpowered the delicate taste of the dip. Next time I'll stick to pita. 

This dish is a wonderful example of how using many of the same ingredients, the peoples of the Mediterranean basin have come up with such different taste experiences. For someone from an Italian background, the taste of this eggplant dip is familiar and yet, for lack of a better term, exotic. It works perfectly as an antipasto in an otherwise Italian menu, or as part of a buffet or as a nice savory snack.

This blog post, from the Green Prophet website, has an excellent discussion of Baba Ghanoush and its many variations.

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Title: Awesome Raw Food Recipe for Baba Ganoush #617

http://www.therenegadehealthshow.com - We're going back through the list of raw food recipes that you wanted and raw Baba Ganoush was right at top...

The reason we've been hesitating to give you a raw recipe for Baba Ganoush is because we didn't know what to do with the eggplant to make it soft.

Annmarie did a little research and now we have the secret.

Take a look and enjoy...

Title: BEST BABA GHANOUSH RECIPE!!!MUTTABAL!!! BABA GHANOUSH

http://www.DedeMed.com Step By Step On How To Make Great Baba Ghanoush (Muttabal Beitanjan)

For This Baba Ghanoush Recipe and Other Great Mediterranean Food Recipes
Go To www.DedeMed.com


Baba Ghanoush is actually not made with tahini, it is made with lemon juice and garlic and olive oil and garnished with all kinds of vegetables. The version made in this video which include tahini is called Muttabal Beitenjan. But since many confuse the both, I am labeling this video as Baba Ghanoush.

For this recipe and others go to WWW.DEDEMED.COM

baba gahnoush baba gahnoush baba gahnoush

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Peperoni ripieni di tonno

There are so many different ways to stuff a pepper. Here's one, with tunafish, that I particularly like:

Get yourself some large, bell peppers, preferably red or yellow but green will do (that's what I had on hand last night) and cut them open--either lengthwise, for a more open pepper 'boat', or horizontally, which makes for a cup-like container. (See notes for details.) Clean out the insides of the pepper, removing seeds and ribs, with a small paring knife.

Then, in a large bowl, mix a small can (about 100g) of tunafish packed in oil, about 2-3 slices of bread, crust removed, soaked briefly in water and then squeezed dry and crumbled, a handful of black olives, pitted and roughly chopped, another handful of salted capers, well rinsed and squeezed dry, 2 or 3 roughly chopped anchovy fillets, a bit of chopped parsley, salt and pepper. Drizzle the mixture with enough olive oil to lightly dress the ingredients and mix again, making sure that the ingredients are well amalgamated but not entirely uniform. Adjust for seasoning: the mixture should be very savory.

Stuff the pepper halves with the tuna and bread mixture, making sure to pack the mixture in fairly tightly. Arrange the peppers on a lightly greased baking dish just large enough to hold them, drizzle them with some additional olive oil, making sure that their sides are lightly coated as well. Bake in a fairly hot oven (180 C, 375 F) for about 45 minutes, or until the peppers are soft and lightly spottled. Allow the pepper to cool for about 15 minutes or more and serve, either warm or room temperature.

NOTES: This is an extremely easy recipe, requiring almost no bother at all. Many stuffed pepper recipes call for you to partially roast the peppers over a flame to remove their skins. But this can soften the peppers to the point that they become difficult to handle. In this recipe, the raw pepper roasts in the oven along with the stuffing. You might think that the pepper would turn out tough, but the roasting with olive oil is enough to soften them nicely. And personally I don't mind the slightly bitter, smokey taste of the roasted skin.

There are a number of variations for the tuna and bread stuffing. Some recipes call for bread crumbs rather than the mollica (bread with crusts removed). You can also use small pasta or rice--or even potato--instead of bread. Some call for either sauteed chopped onion or garlic, or both. Some call for only chopped olives, omitting the capers and anchovies. Some call for green olives rather than black. But perhaps the most important variation is whether or not to add an egg or two to the stuffing mixture. This, of course, results in a much firmer, even solid, stuffing when the peppers are baked. I prefer to leave the egg out, not minding a crumbly stuffing at all--in fact, I prefer it. But try it both ways to see which you prefer.

Of course, using different kinds of peppers also makes for a different dish. And there are many different kinds of stuffings, some with meat, some entirely vegan. This being summer, there will be more stuffed pepper recipes coming soon...

As mentioned above, there are also different ways to prepare the pepper for stuffing. Most Italian recipes call for the peppers to be cut in half lengthwise, creating a kind of 'boat' for the stuffing. Other recipes (most non-Italian ones, it would seem) call for the tops to be cut off the peppers, creating a kind of 'cup' or 'bowl' for the stuffing; the tops are often then replaced to cover the stuffing. The first approach makes it easier to clean the pepper, allows the stuffing to brown over a larger surface and, arguably, results in a more aesthetically pleasing dish. The second approach encloses the stuffing and keeps it moister. Last night, I opted for yet a third 'compromise' option, cutting the peppers in half horizontally, with more than satisfactory results.

Stuffed peppers are commonly used as an antipasto or part of a buffet. But, to my mind, they are substantial enough to serve as a secondo. In fact, last night they were dinner.

I got the basic recipe for this dish from one of my stand-by cookbooks, Le specialita' della cucina romana, ricette tratte della tradizionale cucina casalinga (Ce.Di.Si.) But being a lover of strong tastes, I added capers, anchovies and parsley to the stuffing proposed there, a common variant on the basic recipe.

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Title: Peperoni Ripieni - Saperi e Sapori Italia - 1/2

associazione culturale Saperi e Sapori arte, storia e tradizione, corso di cucina rivolto alle donne di recente immigrazione, finanziato dalla Regione Lazio

Title: Peperoni ripieni

I peperoni ripieni realizzati secondo il metodo della dott. Alina Suder, dietista e nutrizionista: un'idea per cucinare un piatto gustoso e di grande effetto, ma allo stesso tempo leggero e facile da realizzare.
La versione completa di questa ricetta è contenuta nel dvd "Essere in forma - In cucina con Alina", che contiene anche altre 14 ricette e i consigli per stare informa della dott. Suder.

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Totally Brilliant!

The nice people of Total Greek Yogurt have sent me a lovely consignment of their delicious thick greek yogurt to play with. As I've been away for a few days, I haven't had a lot of time to make anything, but her is a quick little dessert I made on Saturday.

Instant Apple 'Cheesecake' 

Melt about 100g of butter in a pan.  Put half a dozen digestive biscuits (graham crackers) in a plastic bag and crush with a rolling pin.  

Add the crumbs to the butter and mix well.

I made my little cheesecakes in ramekins but you could make a larger one in a small flan dish.

Divide the butter and crumb mixture between the ramekins and press down.

Add the Greek Yogurt and top with some fruit compote.  I stewed some apples with sugar,  raisins and cinnamon, once cool it made a lovely topping for the dessert.  The combination worked well, it was not too sweet and the different textures worked well together.

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Title: Ode to Joy - Beethoven - the lost 6 1/2 minutes

The Ode to Joy is quite long so [apart from snippets from the Choral part itself] it seems that the first
casualty is the 6 1/2 minute "introduction to the Singers" in the 4th movement. It seems, as a consequence,
that this introduction gets discarded as "unimportant". For example the version at the Nagano Olympics
being sung at 5 places around the world at the same time did not include this introduction.

Well here is my slant on this. To me, this introduction has great meaning [as explained below] and is vital
to the whole structure of the 9th.

In saying this, I am unaware of any composer who has done this "reversion" to earlier movements [and as
such perhaps to earlier symphonies]. In this introduction Beethoven performs multiple "interlaces" between
the first three movements of the 9th and the emerging [sometimes furtive, sometimes forte] Ode to Joy.

And in my humble opinion this is totally brilliant, but it seems to have escaped everyone's radar. We know
Beethoven decided after Symphony #2 that he was not pleased with his "career path", and after writing a
more powerful #3 and about to name it after Napoleon, he then screwed the Title Page up in disgust when
Napoleon became "just another dictator".

He then delved in death [it is said] with #5, nature in #6 etc but it seems to be agreed that the 9th was to be
the culmination of his works, and to some extent "putting down" his other Symphonies in favour of a
childlike [see Bernstein interview] reversion to "all things bright and beautiful", both in nature AND
mankind, even if mankind had not been kind to Beethoven.

To me the first three movements of the 9th are sort of "look alikes" to the other Symphonies, as if to say
"this is the path I have been travelling, but in lots of ways it was all just red herrings to distract me, and now
I am back on mission".

But in the 4th movement [please see my video] he starts with exactly the same "Fanfare" which he repeats 6
1/2 minutes later, at the start of the Choral section [which is where most videos of the 9th start]. However
to me there is great importance in this "prelude" 6 1/2 minutes.

In the first 2 minutes all of the earlier movements seem to try to put him off his Ode to Joy ideas, but
"fragments" of Ode to Joy keep driving the demons back. Then he fully tests the water with first continuous
Ode to Joy but almost inaudible. At 5 minutes he seems to say the coast is clear and the orchestra goes full
throttle, a sort of GO sign for the singers to do the same, once the fanfare fires the starting gun as it were.

And here's the catch. I first heard the 9th in 1974, after being a fan of 5th 6th and 7th, and at first I was not
impressed. But it grew on me every time I played it, albeit I never detected what I report hereabove. But in
March 1977, two great "Joys to My World" coincided with the birth of my first child and the Royal Albert
Hall concert series over that full week to commemorate the 150th Anniversary of Beethoven's death, and I
was dead lucky on 13th March to arrive at the Albert Hall, after a joyous day at the hospital at Euston, just
in time for the 9th [after missing the 8th, before interval], managing to "snag" a prime seat by just milling
around the crowd at interval [tickets had been sold out weeks before].

Anyway, it was as if I was listening to the 9th for the first time. I am not sure if the conductor emphasised
this aspect or it was my heightened euphoria of getting both a son and Beethoven in the one day, but this
aspect was clear as a bell to me [as if struck by a diamond bullet, to use Col Kurtz terminology].

So from that time forth I have always valued the "lost 6 1/2 minutes" as an integral part of the Symphony,
and in fact the glue that ties the latter to the former. And I should also mention [please see my video with
the words of Ode to Joy] that while Ode to Joy was written by Schiller, Beethoven provides the first 4 lines
as if to verify the casting out of the old demons and getting back to a simplistic view of what is really
important, per:

Oh friends, not these tunes!
Rather let us sing more
cheerful and more joyful ones.
Joy! Joy!

I don't think there can much doubt as to what Beethoven had in mind.

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[Cookie 013] Earl Grey Tea Cookies

Hey guys, sorry I've been sorta M.I.A. for the past week or so, but life got pretty hectic and insane, what with finishing up the year and all that. I did manage to make some cookies, but I don't even know if I should share them with you because they came out pretty...horrendous. Thing is, I had made them before, and they were quite tasty the first time, but they sure didn't come out the right way this time around. Anyways, here goes....

So, I'm a pretty huge Earl Grey Tea fan, and I've tried a bunch of varieties of it, both loose and packaged. I really hate the Stash brand of Earl Grey because, to me, it's way way too fruity and doesn't taste like Earl Grey at all. Trader Joe's makes a pretty good packaged tea, but my favorite brand that can be found in (some) supermarkets, would be Ahmad Tea. Their Earl Grey is pretty spot on, in my opinion, but I can only find it at SuperKing (a super market up in Altadena). But if you get a chance to try it, do.

I think where I began to go wrong was with the butter situation. I forgot to let the butter get to room temperature, so it didn't mix evenly into the dough, leaving me with chunks of pure butter that just wouldn't incorporate into the rest. Big problem. This recipe has you form the dough into a log-like shape and freeze it, and then slice the cookies Pillsbury-style. I followed the instructions and used a ruler to help shape the log, which actually wasn't as difficult as it sounded. Unfortunately, I didn't have a spare empty paper towel tube to put the dough inside of, so I just stuck it in the freezer without. This might have also led to the cookie's sad end results.

But the main reason (I think) that these cookies failed so pathetically was because the dough wasn't completely mixed homogeneously, causing the dough to crack and crumble and absolutely refused to keep its shape when sliced. A complete failure. I was sad.

Yeah, I'd say that's pretty laughable. Boo-hoo! I tried to mush the dough into little discs, but to no avail. The product was, well, not so nice. The most aggravating thing, though, was that I had made these over winter break and they sliced nicely, were quite pretty and elegant, and had a really nice flavor and melty texture when you bit into them. Not only did these look ugly after they were baked, they didn't even taste as good. I really don't know why the flavor was so bad, because I don't think I changed anything, but something went awry along the way!

I guess I can show you the end results, but I want to hide from embarrassment. It's quite humiliating, actually. Ok, here goes, but promise you won't taunt me too badly!

HOW WAS THIS POSSIBLE. More importantly, how did I manage to forget to photograph these cookies the first time I made them, when they looked so darling and dainty?? Ugh! Well, I still encourage you to try these, because based on the first time I made them, they are really pretty, what with their speckles of tea and golden edges, and they taste delicious (not too sweet, just perfect for an afternoon tea).

Anyways, I'm making a new recipe as I write this entry, and my oven timer just beeped. Stay tuned--these next ones should be good (or at least a lot better than these!)

Earl Grey Tea Cookies
Makes about 8 dozen

Ingredients

• 2 cups all-purpose flour, plus more for dusting
• 2 tablespoons finely ground Earl Grey tea leaves, (from about 8 bags)
• 1/2 teaspoon salt
• 2 (8 ounce) sticks unsalted butter, softened
• 1/2 cup confectioner's sugar
• 1 tablespoon finely grated orange zest

Directions

1. Whisk together flour, tea, and salt in a small bowl; set aside.
2. Put butter, sugar, and zest in the bowl of an electric mixer. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low; slowly mix in flour mixture until just combined.
3. Divide dough in half. Transfer each half to a piece of parchment paper; shape into logs. Roll in parchment to 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log and force out air. Transfer in parchment to paper-towel tubes; freeze 1 hour.
4. Preheat oven to 350 degrees. Cut logs into 1/4-inch-thick slices. Space 1 inch apart on parchment-lined baking sheets.
5. Bake until edges turn golden, 13 to 15 minutes. Let cool on sheets on wire racks.

****

{End Results} --- I'll base this on the first time I made these!
Baking Difficultly: 2.5/5
Ingredient Accessibility: 4/5
Tastiness: 3.5/5
Attractiveness: 4/5
Is it worth it?: Yeah, give it a try!

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Title: 013: I WANT that COOKIE!

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Title: Teraminx Assembly In Stop Motion [made by MrCookie013 aka Ilikecookies]

C4U Teraminx assembly video in stop motion, made out of ~560 pictures.

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Pot Roasted Brisket in Beer with Parsnips and Mushrooms

This is a really delicious recipe from BBC Good Food website. Easy to make, lots of long slow cooking and the dark beer with the mushrooms makes a rich and tasty gravy.

I used an Orkney Beer called Dark Island

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Heartbreaker _I Loved It!

This is what they are tweeting about Heart Breaker

@fazman Saw Heartbreaker earlier this week. Hate modern romantic comedies. Absolutely loved that movie.

How wonderful is movie Heartbreaker? Beautiful france, chic vanessa, romance & stupidly funny! J'adore!

@scottramsaykyle http://twitpic.com/23977l - @susiedraff seen it tonight too #heartbreaker, so charming, loved it! ?'s Romain Duris, 

Heartbreaker is a delightful little French film. Romain Duris & Vanessa Paridis smoulder through beautifully.

janeydodge jayne rodgers

saw #L'arnacoeur #heartbreaker - romain duris is marvellous, vanessa is paradis. v entertaining. chic romcom - ceci n'est pas un oxymoron

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We're blushing from the rave reviews!!!! THANK YOU @Metro_Online @empiremagazine @GLAMOUR_MAG @bellamag@red_magazine @ok_magazine

Follow the link to find Heartbreaker at your nearest cinema!http://bit.ly/dpd9Ry #

Hardeep from Enfield says: “Beautiful comedy with great acting”#heartbreakermovie #quotes #public 

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Susannah from Crawley says: “Beautiful comedy with great acting”#heartbreakermovie #quotes #public 

pierrewatson pierre watson

New movie 'Heartbreaker' released today. Ok so it may not feature the strutting Led Zep track but it does have the lovely Vanessa Paradis!

@Harvey_Nichols Hottie French Boyf Alert: More UK heart melting on the horizon as Heartbreaker hits theaters nation wide TODAY!#soexcited

Entertainment: You should know about… this week: The gorgeous Vanessa Paradis stars in this Frenc... http://bit.ly/bhENSM

InStyle_Video Joanna Cross

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MUST SEE: Mrs Johnny Depp, Vanessa Paradis in The Heartbreaker - http://tinyurl.com/3yg2atn

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Julie from Cheltenham says: “Very good story, direction and acting. So much better than US dummy fodder.” #heartbreakermovie#quotes #public

Danni from Manchester says: I don’t usually like rom-coms but this was very entertaining.” #heartbreakermovie #quotes #public RT

Daisy from Twickenham says: “A very funny romantic comedy, well worth watching!” #heartbreakermovie #quotes #public 

Lucy from Richmond says: “Love and Laughter - what more could you want!” #heartbreakermovie #quotes #public RT

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Pea, mint and goat's cheese quiche

My son's girlfriend is a vegetarian so when she visits I use this as an excuse to try out some new recipes (not that I need an excuse!). I saw this quiche recipe in Late Spring 2009 issue of BBC Easy Cook and thought it would be nice for lunch.

500g shortcrust pastry (I cheated and used frozen pastry)
300g frozen peas
3tbsp olive oil
handful of mint leaves, chopped
2 eggs
284mltub double cream
4 spring onions, finely sliced
200g mild goat's cheese, crumbled

Turn the oven to fan 180C/conventional 200C/gas 6. roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tart tin. use our rolling pin to lift it up, then drape over the tart case, so there is an overhang of pastry on the sides. Gently push the pastry into the corners of the tin. Chill in the fridge for 20 minutes.

While the pastry is chilling, cook the peas in boiling water for 3 minutes, then drain and refresh under cold water. Use a hand blender to puree the peas with the oil then stir in the mint and season.
Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper, then fill with baking beans. Bake the tart case for 20 minutes, remove the paper and beans, then continue to cook for 5-10 minutes until it is biscuit brown.
Meanwhile beat the eggs in a large bowl. Gradually add the cream and stir in the onions. Season.
When the case is cooked spoon and spread the peas over the base, pour over the egg mix, then scatter over the goat's cheese.
Bake for 20-25 minutes, until set and golden brown, Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.

Related Site

-easyrecipesofchicken

-recipesoffoodanddrink

Related Videos :below I show related videos and not so related to this article.

Title: Pea & Mint Risotto

Pea & Mint Risotto

Title: Pea, bacon and mint risotto

Serves 2 (more generously than I thought!)

2 tablespoons finely chopped onion
130g arborio risotto rice
100ml white wine
750ml hot chicken stock (start with a litre to be safe)
100g frozen peas
4 rashers bacon, fried and chopped
40g parmesan cheese
a few mint leaves, shredded
salt and pepper

Over a low heat, soften the onion in a saute pan until translucent. Increase the heat and add the rice. Stir for 1 minute. Add the wine. Reduce. Add a ladle of stock, reduce until all the stock has absorbed and repeat for 15 minutes or so until the rice is almost cooked but has a little bite to it. Add the peas, bacon, mint and parmesan, and a final ladle of stock, and simmer for 2 minutes, stirring occasionally. Serve in warmed bowls.

N.B. Goat's cheese is also really good instead of Parmesan in this recipe.

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