#ANS2014 say #NO2GMO
#AceFoodNews2014 says ` Grow Your Own ‘ tastes much better than shop bought #chefs-tips
Courtesy of #gardeningvix
My 6 year old daughter has waited for 50 weeks and finally the day has come! She can fill her little face with Purple Sprouting Broccoli. Funny how a 6 year old can get so excited about eating vegetables, but she does.
It’s one of our favourite meals for two reasons, one it’s simple and tastes lovely and two it means spring is finally here!
Quick and easy Spring Supper.
Purple sprouting broccoli
Curly kale smallest leaves are the best
Salt and pepper to taste
Smoked salmon fillet, but it works wonderfully as a vegetarian dish too!
Cook the pasta, gently wilt the veg in a frying pan with olive oil, add the herbs and garlic at the end, toss pasta into the pan and serve, easy!
And not one drop of chemical was used making these vegetables grow, honestly you simply don’t…
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#AceFoodNews2014 says #shivaaydelights
I had to make and roast these again, as the potatoes were too good for boiling or steaming and my love of roasted/jacket potatoes got in the way! And rightly so! The outcome was gooooood! I didn’t want to peel them and roast them in the usual way but instead wanted to serve them as mini mini jacket potatoes with a crisp skin, that I just adore!
Again such a versatile ingredient and so cute and small that there was no need to parboil them. Just straightforward oil, garlic and herb coating and roast til perfection.
I also made hasselback potatoes but this time a healthier version with olive oil and not butter. We enjoyed both types with mature Cheddar cheese omelettes and freshly boiled veg! Superb comfort food for the weekend…I’m taking these along to Fiesta Friday Party over @ Angie’sknowing that you all love potatoes as much…
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#AceFoodNews2014 says nice one love the site and theme 🙂
From south of the border comes this spicy and hearty soup ladled over crisp tortilla strips, and can be topped with an endless list of many fresh ingredients.
Tortilla soup or in this case my “Taco Soup encompasses all things I love in Mexican cooking. Do you love fresh salsa? sliced avocado? cilantro? fresh hot tortilla strips? Taco soup is a balance of flavors from enchilada sauce, seasoned taco meat, fresh peppers, corn, and of course beans. For me soup becomes a lot more interesting when it’s seasoned with Mexican spices and chili powders.
Taco soup is also one of those “go to dishes” and a great “help yourself” sort of meal. Everyone can jazz up their bowl of soup the way they want it. I love to make this during cool weather using my extra-large slow cooker, and then lay out a variety of fresh toppings, that no two bowls look…
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#AceFoodNews2014 says just love `Spicy Chutney ‘ nice one #shivaaydelights
A hot, fiery, tangy chilli chutney sure to awaken all your senses and tingle your tastebuds. I made this extremely quick condiment to go with my spinach flatbreads last night.
My husband loves this chutney and I made it extra hot as we both fancied something a little out there and boy was it gooood! You can vary the heat or spice according to taste. By making a mild version (leaving out the chilli) it can be used as a great dip for little ones and introduces their palettes to something different. Give it a go and let me know…look forward to chatting to you all my friends…Have a tremendous Thursday! Much love D x
6 medium tomatoes chopped
4 hot green finger chillis chopped
1 tbsp sunflower oil
⅓ tsp cumin seeds
½ tsp salt
½ tsp dried coriander leaves
⅓ tsp garlic granules
pinch of sugar
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#AF&HN2014 says #GFE
Another quick weekday meal today for the start of the week. There is something about Mondays…we are programmed to dislike Monday mornings as I still get a knot in my stomach in the same way I did on Sunday night when I lived in London and knew i had to leave my school age children early in the morning for another working week… living from one weekend to another and in a necessary blur for the rest of the week. There is no reason for me to feel like this now as I enjoy my weekdays even more than leisure activities most times but the feeling is here this morning as it is every Monday.
The soup today is mum’s recipe. It is made with zucchini and dried green spilt peas which I always have in my store cupboard. Split peas are very high in protein and low in fat…
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#AF&HN2014 says #GFE
for the Steaks you will need
Depending on size and appetite, allow 150g to 300g of beef per person
Salt and Pepper
Always cook the steak from room temperature, never straight from the cooler.
Preheat pan by placing it on high heat.
Brush both sides of the steak lightly with olive oil.
Place steak on a very hot pan.
Turn it over and never cook a steak more than once on each side otherwise it will become tough.
I tend to season my steaks after they are cooked, especially when it is a good cut like this one as I want to make the most of its natural favors.
For my 300g steak, I cooked it 3 minutes on one side and 4 minutes…
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#AF&HN2014 says #GFE
Yesterday 58 years after its independence from France, Tunisia remembered this special day on a little island in the Mediterranean.
I visited the official residence of HE the Ambassador of Tunisia, Souad Gueblaoui in the morning to join her team of chefs while they made preparations for a formal evening reception to be attended by the President.
The kitchen of this sunny and spacious residence was buzzing as they decorated, stuffed and sliced. And I was only allowed to do some very LIGHT cooking and treated like a Princess ! no carrying and no heavy duty industrial equipment for me this time. I learnt some new tricks about Tunisian cuisine with its Mediterranean roots and a bit of a spicy kick. And I just love the ingredients, the fragrance and the freshness.
I am sharing with you today the special in-house recipe for Merguez Sausage Canapés but more traditional recipes…
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