Strawberry Margarita Granita

Strawberry Margarita Granita

A frozen cocktail for dessert… this is so delicious and a very refreshing end to a meal.  It contains as much alcohol as you’d expect to find in a cocktail, so be careful!

Serves 4

Prep time:   15 minutes

Freezing time: 3 hours

Ingredients

50g/2 oz caster sugar

400g/14 oz strawberries

4 limes

100ml/3 ½ fl oz tequila

50 ml/ 2 fl oz orange liqueur (Triple Sec, Cointreau or Grand Marnier)

Method

1.  Place the sugar in a pan with 150ml/5fl oz water and heat gently, until the sugar has dissolved.  Set aside to cool.

2.  Hull and halve the strawberries and place in a food processor.  Add the juice of three limes and blitz until smooth.  Pass the strawberry mixture through a fine sieve into the cooled syrup and then stir in the tequila and orange liqueur.

3.  Pour the mixture into a shallow container and freeze for 3 hours.  Meanwhile thinly slice the remaining lime, place on cling film and place in the freezer.

4.  Scrape the surface of the granite with a folk to loosen the crystals.  Spoon into 4 tumblers or margarita glasses, serve with a slice of frozen lime.  Enjoy!  I would make double the quantity as your guests will want more.

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Fluffly Pancakes

I don't make pancakes very often and when I do (sad to say) I use a mix.  Well, not anymore!  I found a recipe for pancakes and it's a keeper.   The recipe comes from allrecipes.com.  What made these pancakes extra special was the honey vanilla butter (recipe follows).  I like to have this butter in the fridge and use it on french toast, waffles, pancakes, warm biscuits and it's also great on baked sweet potatoes. 

Fluffy Pancakes

Ingredients

3/4 cup milk

2 tablespoons white vinegar

1 cup all-purpose flour

2 tablespoons white sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1 egg

2 tablespoons butter, melted

1 teaspoon vanilla

cooking spray or vegetable oil 

RECIPE FOR COMPOUND BUTTER: (Make at least 2 hours ahead)

Honey Vanilla Butter

Ingredients:

1/2 cup (1 stick)butter, room temperature

1/4 cup honey

1/2 cup powdered sugar

3/4 teaspoon cinnamon

1/2 teaspoon vanilla extract

Directions:

Using an electric mixer, beat the butter, honey, sugar, cinnamon and vanilla together until smooth.

Dollop the mixture onto parchment paper in a log shape. Roll the paper tightly and twist the ends to seal. Chill in the fridge for at least 2 hours.

Directions

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg, butter and vanilla into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
3. Heat a large skillet over medium heat, and coat with cooking spray or lightly with vegetable oil. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Serve with a dollop of honey vanilla compound butter and drizzle with real maple syrup.  
4.  Makes 8 small pancakes (Kevin and I have been known to eat this whole batch of pancakes so if you are feeding more than 2-3 adults double recipe!)

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Falafel with Tahini Sauce

Falafel with Tahini Sauce

This is a very tasty light starter or can be part of a meze spread.  You can prepare this dish in advance and reheat in a low oven when ready to serve.

Makes 10

Prep time:   35 minutes

Cooking time: 15 minutes

Ingredients

1 x 400g/14 oz tin of chick peas, drained

Sea salt & pepper

1 small handful of fresh mint, chopped

2 tsp ground cumin

1 tsp bicarbonate of soda

1 lemon, zest only

2 garlic cloves, peeled & finely chopped

½ onion, peeled & finely chopped

1 small handful of fresh coriander, chopped

Vegetable oil for shallow frying

Tahini Sauce

1 tbsp tahini

4 tbsp Greek yogurt

2 tbsp lemon juice

1 tsp honey

Method

1.  Place the chick peas into a food processor with a good pinch of salt and blitz.  Add the rest of the ingredients except the oil and blend until you have a fine bread crumb texture.  Season to taste.

2.  Shape the mixture into golf ball sizes and place on a tray, cover with cling film and place in the refrigerator for 30 minutes.

3.  For the sauce, place all the ingredients in a bowl and mix thoroughly, season to taste.

4.  For the falafel, heat 2cm of oil in a large frying pan, make sure that the oil is fully heated through.  Shallow-fry for 4-5 minutes, turn occasionally until golden and crisp.  Drain on kitchen paper and keep warm in a low oven until all the rest are cooked.

5.  Serve the falafels with the tahini sauce.  You could also serve them with warm pitta bread and salad.

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Courgette, Feta & Mint Fritters

Courgette, Feta & Mint Fritters

This is a very tasty light starter or can be part of a meze spread.  You can prepare this dish in advance and reheat in a low oven when ready to serve.

Makes 12

Prep time:   20 minutes

Cooking time: 15 minutes

Ingredients

2 courgettes (about 500g)

Sea salt & pepper

2 tbsp light olive oil, plus extra to fry

1 onion, peeled & finely sliced

3 eggs

200g/7oz feta, diced

1 small handful of fresh mint, chopped

2 tbsp pine nuts

3-4 tbsp plain flour

To Serve

Lemon wedges

Flat leaf parsley, sprigs

Method

1.  Trim the courgettes and grate them over a colander placed over a bowl, add a good pinch of salt.  Mix through and let stand for 15 minutes – this will draw out the excess water.  Squeeze the remainder of the juices out with your hands then place the courgettes into a large bowl.

2.  In a frying pan heat 2 tbsp of olive oil and gently fry the onions with a good pinch of salt & pepper for 3-4 minutes or until softened.  Leave to cool and then add to the courgettes and mix through.

3.  Now add the eggs, feta, mint, pine nuts, flour and a good grinding of pepper.  Mix until thoroughly combined.  If the mixture is too wet add more flour.

4.  In a large frying pan heat a thin layer of oil, make sure the oil is hot enough to fry.  Drop several spoonfuls of batter into the pan, making sure they are spread apart.  Fry for 2-3 minutes on each side until golden brown.  Transfer to a warm plate and keep warm whilst you cook the rest.

5.  Serve the courgette fritters warm with lemon wedges and parsley.

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the Best Lamb Tagine

The Best Lamb Tagine

This delicious tagine of lamb with apricots will take you to slow-cooked perfection in five easy steps – just kick back with a glass of wine until it is ready!

Serves 4

Prep time:   15 minutes

Cooking time: 2 hours 45 minutes

Ingredients

2 tbsp vegetable oil

800g/ 1lb 12 oz lamb shoulder, cubed

1 onion, peeled & sliced

2 garlic cloves, peeled & crushed

1 tsp ground cinnamon

1 tsp ground cumin

1 tsp chilli flakes

1 tsp turmeric

1 tsp ground ginger

450ml/15 fl oz lamb stock

400g/1 lb dried apricots

1 x 400g/14 oz tin of chopped tomatoes

Salt & freshly ground pepper

1 x 400g/14 oz tin of chick peas, drained

To Serve

1 small bunch of fresh flat leaf parsley, chopped

1 small bunch of fresh mint, chopped

1 handful of flaked almonds

400g/14 oz cous cous, cooked as per packet instructions

6 tbsp Greek yogurt

Method

1.  Preheat the oven to 150°C/300°F/Gas mark 2.

2.  Heat the oil in a large tagine or frying pan, add the lamb in batches for 3-4 minutes or until browned all over and set aside.

3.  Add the onion to the tagine or frying pan and fry slowly for 3-4 minutes or until softened.  Now add the garlic and spices and cook for a further 2-3 minutes.  Return the lamb and coat with the spices then add the stock, apricots, tomatoes and season with salt and pepper.

4.  Bring to the boil and place in an oven proof tagine or casserole.  Cover with the lid and cook for 2 hours.  Stir in the chick peas and cook for a further 30 minutes.

5.  To serve, spinkle over the parsley, mint and flakes almonds.  Serve with the cous cous and Greek yogurt.

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Balsamic Grilled Pork Tenderloin

It's one of my favorite cuts of meat. There are so 

many variations that give it completely different 

flavors. It's easy, fast, and delicious. Here's one.

There are always two pork tenderloins in a package.

It will serve 6. Most of the time I grill both of them

  for the two of us. This way, I have another dinner

 for later in the week or sandwiches for lunch. 

Leftovers also make a great filling for burritos.

Combine the marinade ingredients. 

I had fresh rosemary and thyme on hand 

so I added those. You can use dried if you like.

Coat the tenderloins well, cover and marinate if 

you have the time. Several hours is good enough. 

You could do this in the morning.

Grill over hot grill for about 15 minutes, turning a

few times until glazed. Do not overcook.

 It will still be pink in the middle when you 

take it off the grill. Cover lightly with foil to 

keep warm and let rest for 10 minutes.

It will continue cooking as it rests.  

Slice diagonally and dip each slice into the

 juices to plate and serve.

Good served with mashed potatoes, green 

vegetable or salad.

If you don't have a grill, you can roast them in a

very hot 450 oven for about 18-20 minutes.

Balsamic Grilled Pork Tenderloin

2 pork tenderloins

4 cloves garlic, minced

2T balsamic vinegar

2T olive oil                      

2t coarse salt

1/2t pepper

2 sprigs fresh rosemary

2 sprigs fresh thyme

Combine ingredients and rub all over pork. Marinate in refrigerator for several hours.

Bring tenderloins to room temp before grilling. Grill over hot grill about 15 minutes, turning 3 sides every 5 minutes. Remove to cutting board and let rest, slightly covered with foil for at least 10 minutes to let the juices redistribute into the meat. Slice diagonally and serve with a drizzle of the juices. Good with mashed potatoes and a fresh green vegetable: broccoli, sugar snap peas, asparagus, etc. or salad.

Enjoy!

also see: Pork Tenderloin en Croute'
Pork Tenderloin in a Golden Herb Crust
Pork Tenderloin Stir Fry with Linguini 
in a Basil Cream Sauce

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Beef Pad Thai

Beef Pad Thai

A delicious fresh dish that showcases the classic Thai harmony of sweet, sour and spice!

Serves 4

Prep time:   15 minutes

Cooking time: 10-15 minutes

Ingredients

200g/7oz flat rice noodles

1 tbsp caster sugar

2 tbsp fish sauce

2 tbsp tamarind sauce

1 tbsp chilli sauce

2 tbsp vegetable oil

1 shallot, peeled & finely chopped

2 garlic cloves, peeled & finely sliced

2 red chillies, deseeded & sliced

250g/8 ½ oz beef, rump or sirloin steak, finely sliced

2 eggs, beaten

100g/3 ½ oz beansprouts

2 spring onions, trimmed & sliced into finger sized lengths

1 lime, juice only

1 tbsp palm sugar

2 tbsp dark soy sauce

2 tbsp light soy sauce

To serve

8 tbsp roasted peanuts

4 lime wedges

Method

1.  Cook the rice noodles as per packet instructions and set aside.

2.  In a small bowl combine the caster sugar, fish sauce, tamarind paste and chilli sauce, set aside.

3.  Heat the oil in a wok, add the shallot, garlic and chilli, stir fry over a medium heat for 30 seconds.  Add the beef and stir fry for one minute, remove and set aside with a slotted spoon.

4.  Add the noodles to the wok with the sauce and a little splash of water, stir fry for a few minutes.  Push the noodles to one side of the wok and add a little oil to the other side of the wok.  Pour in the egg, scramble lightly and then fold through the noodles.

5.  Return the beef to the wok with the beansproats and spring onions.  Stir through the lime juice, palm sugar and soy sauces.

6.  To serve, divide the pad Thai between 4 warm serving dishes and sprinkle over the peanuts.  Serve with a wedge of lime, enjoy!

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Baking 101: Get Great Baking Results w/ Any egg, Duck, Chicken, Pheasant....

Every romantic loves the idea of 'pastured chicken eggs'; daily picked fresh from your own backyard or purchased by the dozen from local farms. They're so lovely with their speckles, odd shapes, sizes and brightly colored yolks! There's nothing quite like cooking up fresh, pastured eggs in the morning for breakfast. But when it comes to baking with pastured eggs, there are a few things

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Red Velvet Cupcakes

Red Velvet Cupcakes

Classic Red Velvet Cupcakes with a luscious cream cheese frosting!  Not only are they delicious they are very quick and easy to make.

Makes 11

Prep time:   15 minutes

Cooking time: 15 minutes

Ingredients

100g/3 ½ oz self raising flour

15g/ ½ oz cocoa powder

½ tsp baking powder

115g/ 4 oz butter, softened

115g/ 4 oz caster sugar

2 eggs

1 tsp red food colouring

For the frosting

200ml/ 7 fl oz double cream

200g/ 7 oz cream cheese

6 tbsp icing sugar

1 cupcake, crumbled to decorate

Method

1.  Preheat the oven to 180°C/350°F/Gas mark 4.  Line a bun tray with 12 cupcake cases.

2.  Sift the flour, cocoa and baking powder into a large mixing bowl.  Add the butter, caster sugar, eggs and food colouring.  Combine thoroughly with a wooden spoon, electric hand whisk or mixer.  Spoon the mixture into the cupcake cases and place in the oven to bake for 15 minutes or until well risen and the centres spring back when lightly pressed.  Transfer to a wire rack to cool.

3.  For the frosting, place the double cream, cream cheese and icing sugar into a large bowl and whisk until softly peaking.  Swirl on the cupcakes and decorate with a sprinkling of cake crumbs.  Enjoy!

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Banana Oatmeal Bread

A quick delicious easy bread... for this quick update :)

It was one beautiful day, I just arrived home, put my grocery shopping bags on kitchen table, when I spotted some ripen bananas on the table. Oooho, that time I immediately knew what to do to save my bananas because I bookmarked the recipe of Banana Oatmeal Muffin in my 'smart' phone.




I have tried some banana bread and muffin recipes,

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Spinach Artichoke Grilled Cheese

Two kinds of cheese melted and layered with

 a spinach and artichoke hearts mixture on 

buttery grilled Italian bread.....

Hello lunch!

 What you'll need; fresh spinach, canned 

artichoke hearts, 4 slices of cheese

(I used sharp cheddar and provolone),

4 slices of good bread from the bakery section,

Italian, rye, whatever is your favorite, plus

olive oil, butter, sour cream, garlic salt and pepper. 

 Saute the spinach in olive oil.

 Season well with garlic salt and pepper.

 Add the chopped artichoke hearts and sour cream. 

Heat through and remove from the pan. 

Rinse out and dry the pan for grilling the bread. 

Return the pan to the heat.

 Spread one side of the bread with 

soft butter or margarine. 

 Put 2 slices of bread in the pan buttered side

 down. Top each with a slice of cheese and 

the spinach artichoke mixture.

 Top with the remaining cheese slices.

 Top with the remaining bread buttered side up.

 Grill until the bottom is golden brown and flip 

carefully. Grill the other side until toasted and 

the cheese is melted.

 You know you want one!

Spinach Artichoke Grilled Cheese

Fresh spinach-about 3C

Canned artichoke hearts-about 3 hearts 

chopped for about 1/2 C

1T olive oil

garlic salt and pepper

2T sour cream

4 slices cheese-your choice

(Monterrey jack, provolone, cheddar)

4 slices of good bread

butter/margarine

Heat the olive oil in a large skillet.

Saute the spinach until wilted. Season well 

with garlic salt and pepper. Stir in the chopped

artichoke hearts and heat through. Add a dollop

of sour cream and blend well. 

Remove this mixture to a small bowl.

Rinse and dry the skillet and return to the heat.

Buter one side of the bread. Add 2 slices of bread

 to the hot skillet, buttered side down. 

Top each with a slice of cheese, the spinach 

artichoke mixture, the remaining slice of cheese 

and the remaining slice of bread, 

buttered side up. Grill until golden brown,

 Flip and grill the other side until toasted 

and the cheese is melted.

Makes 2 sandwiches

Enjoy!

Links: Designs By Gollum

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Greek Salad with Spinach and Feta Chicken Sausage

Another one of my Allrecipes Allstar Activites this month was to prepare recipes from Al Fresco Chicken Sausage recipes on allrecipes.com.  I have to say I'm so glad I got to try this product.  The chicken sausages are flavorful and not greasy.  These sausages will now be in my grocery cart as I can't wait to use them in other recipes!

  Al Fresco offers all natural chicken sausage in dinner and breakfast varieties. All of their products have 70% less fat than pork sausage and are free of nitrites, preservatives and artificial ingredients, but full of flavor.

Here is one of the recipes I tried.  Go to allrecipe.com to get the recipe for Greek Salad with Spinach & Feta Chicken Sausage.

We Loved all the Mediterranean flavors in this salad. I've never thought of using sausage in a salad but this spinach & feta chicken sausage was lean and full of flavor. 

“I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com. Products received from advertiser are only used for experienced-based reviews on my blog. The reviews, content and opinions expressed in this blog are purely the sole opinions of myself, Dawn.”

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Go Bold with Butter, I did!

I am an Allrecipes.com Allstar Brand Ambassador (a voluntary position).  As an Allstar I was very excited to be involved with the brand partnership GO BOLD WITH BUTTER campaign as we support the Wisconsin Milk Marketing Board in partnership with America's Dairy Farmers. The website (www.goboldwithbutter.com) has great tips and recipes using natural butter. I love butter and never use any substitute or margarine.  I did however grow up using margarine but after I was married started using REAL butter and I've been eating, cooking and baking with butter ever since.  Only real butter for my family!

I've made a few recipes from their blog as our April Activity is that we prepare and photograph their recipes and share it with our network.  Here are a few recipes I made.  Go to  Go Bold With Butter web page or their fb page to find these and other great recipes.

 Deconstructed Chicken Kiev

The buttery garlic filling is on the outside of the Chicken as the coating, instead of hidden inside like Chicken Kiev. The chicken is served with roasted potatoes, tomato and Feta salsa, and fresh arugula. We were surprised how much we liked this recipe. I loved the coolness of the tomato and feta salsa with the warm flavorful chicken. The roasted potatoes seemed like an odd side dish, but it was a yummy dinner! Will make again.

Pesto, Plum & Fontina Panini

 I really like this sandwich.  Pesto, tomato, and fontina cheese grilled with butter on french bread, Yum! To make it extra simple use prepared pesto.  I do love to make homemade pesto once I'm growing basil in my garden but until then I always have some prepared pesto in the fridge. 

Shrimp & Sweet Corn Maque Choux

I followed the recipe exactly and thought it was too spicy. I would cut back on the Cajun spice if I was to make again.  It made for a nice light meal.


“I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com. Products received from advertiser are only used for experienced-based reviews on my blog. The reviews, content and opinions expressed in this blog are purely the sole opinions of myself, Dawn.” 

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Cherry Chesse Danish

I have to admit I'm having a hard time coming down from all the excitement I had with the Pillsbury Bake Off.  So in honor of Pillsbury I made these cherry danishes for Easter morning. These come together in minutes, they are so simple to make. Over the years I've made these all the time, one of my kids favorites.  The recipe makes 8 so it was perfect when my kids were home.  Now that they have flown the coop I don't make them unless they are home.  Only my son was home for Easter but he had no problem eating his sister helping.

4 oz cream cheese, softened
3 Tablespoons powder sugar
1/4 teaspoon almond extract
8 oz pkg. Pillsbury crescent rolls
1/2 can cherry pie filling
1 Tablespoons milk
sugar


1. Combine cream cheese, powdered sugar and extract until smooth.
2. Separate crescent roll dough into eight triangles. On large ungreased cookie sheet, arrange triangles so they don't touch.
3. Spoon cream cheese mixture onto bottom portion of each triangle; spoon cherry pie filling (about 4-5 cherries) on top of cream cheese.
4. Fold top corner of triangle over so tip touches bottom corner. Gently press outside edge to seal seam. Repeat with remaining triangles.
5. Brush top of crescent roll dough with milk; sprinkle with sugar.
6. Bake 350 for 20 minutes until golden brown. (Do not under bake otherwise the dough will be doughy)
Serves 8 ( or 4 in our house as we all want two)
Hint: The other half of the can of cherries won't go to waste because your family will be asking for you to make them again soon.

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Easter Egg Tart

Sight, ...this is a late posting, the Easter Day is already passed almost 1 week.For all of you, who celebrate Easter, I hope you had wonderful time celebrating the day of victory with your family. I know, some of you have special tradition to celebrate Easter.For us, hmmm... we don't really have special tradition to celebrate it; on Easter Day we normally go to church to attend early morning

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