The hotelier admits her Shetland pony can “be a bit nibbly sometimes.”
As a child, I have eaten ripe plantains on their own, but I didn't care much for their taste or texture. I thought of plantains as sturdier, starchier bananas with less sweetness, and I stayed
I was invited to a friends house for a Girls Night In on Friday night but with one condition. "Claire you have to bring me olive penguins! Deal??" Some people just aren't happy with a bottle of plonk. I've made quite a few batches of Pingu's over the last couple of years and they were a huge hit at my 40th Bithday Cocktail and Canapes party with one little chap stowing away in a friend's pocket so she could recreate them herself. They are admittedly a wee bit fiddly to do but the cuteness makes it all worthwhile. Ideally you need jumbo black olives for the body and smaller ones for the heads. Slit the body and use a knife to stuff it with cream cheese and a damp piece of kitchen roll to remove any smears. The beaks are a wedge cut out of a slice of carrot which then forms the feet. A cocktail stick brings everything together. I've not tried it, but if for some reason you don't like olives you might be able to do something similar with black grapes. I even wheeled them out in a festive version for our Pinnies and Petticoats Christmas Party. Tomberries and piped Philladelphia formed their Santa hats. Toffee, Fudge, Tablet and the likes is just not something that is in my culinary repertoire. Its one of those scary things that I fear would just go horribly wrong. At an end of term soiree with Rock Choir one of the members made the most amazing Baileys Fudge. She assured me it was really very simple and was happy to share her recipe. I decided it would be perfect for the School Fair Cake and Candy Stall. Alas it all went a bit pete tong. Without a sugar thermometer I over boiled it and got Baileys Toffee. Just call me Willy Wonka. Second attempt, with a borrowed sugar thermometer form F worked a treat. This is definitely the way to go. Going to have to get me one especially as it will also come in handy for preserve making. BAILEYS FUDGE 120ml evaporated milk 200g white sugar 200g soft brown sugar 170g butter 1/4 teaspoon salt 1 teaspoon vanilla extract 60ml Baileys (plus a couple of glasses for yourself...) 200g icing sugar In a heavy bottomed pan put the evaporated milk, butter, both sugars and salt and heat to melt. Keep stirring as you increase heat to boiling point. Stir constantly until your sugar thermometer reaches between 230-240F (soft ball) Take off heat to cool for a minute or two before stirring in the Baileys and the vanilla extract. Then slowly sift in icing sugar in portions into the pan stirring thoroughly each time. Once icing sugar all in stir thoroughly then transfer into a lined tin. Leave parchment over the side which makes it easier to lift out. Leave in the fridge for an hour to set. Cut into squares and eat (ideally with a cup of Baileys Coffee...) Finally a recipe that I bookmarked a couple of months ago but never got round to making. Chicken Skin Popcorn by Nigel Slater. I am a big lover of popcorn and go for savoury every time. I also have a real guilty food pleasure in eating crispy chicken skin so for me this was a match made in heaven. Next on my must make list are these Roasted Cashew Nuts by Recipes from a Pantry. It was so good. Buttery, crispy, salty indulgence. Great to accompany an afternoon in the sunshine with G&T to wash it down. I tweeted my Popcorn a la Nigel Slater and got a reply from the man himself: Extraordinary. We were eating some chicken popcorn only yesterday. Such fun. @foodiequine You have made me very happy. That recipe is definitely going in the new book. — nigel slater (@NigelSlater) May 25, 2013
Super fluffy soy milk pancakes are topped with a luscious sweet lime curd and sliced strawberries. Great for breakfast! Serves 8.
These cheesy pork sausage bites are perfect appetizer for game day!
Everyone is so excited when Oreo the guinea pig comes to live in their classroom. He has a spinning wheel, a climbing ladder, and a food bowl full of Crunchy Chews and Nibble Bits. But one morning when Oreo goes missing, the class wonders whatever happened to him! As the students imagine Oreo has been kidnapped by pirates or run off to the circus or joined the rodeo or become a race car driver, it is not long before their teacher leads them to the answer of what really happened to their beloved classroom pet. In this charming picture book, a classroom is left to wonder whatever happened to their adorable guinea pig after it makes an amazing escape from its cage. | Author: Daniel Davidson | Publisher: Trafford Publishing | Publication Date: Apr 06, 2017 | Number of Pages: 24 pages | Language: English | Binding: Paperback/Juvenile Fiction | ISBN-10: 1490781803 | ISBN-13: 9781490781808
Your only need four ingredients to make these super easy macaroons, perfect for entertaining or an after-dinner treat.
Rice Krispies give this chicken a light crackle.
This is a quick guide on how to cook with tofu (soft, medium firm, firm and extra firm tofu varieties) and recipes to get you inspired.
Fortified with Gulp! flavor bits, Berkley® Gulp!® Crappie Nibbles feature a natural live bait taste. In addition, biodegradable Gulp! Crappie Nibbles disperse a scent cloud crappie just can't seem to resist. Fortified with Gulp! flavor bits Natural live bait taste Biodegradable Disperse a scent cloud
Full listing of how many bits, nibbles, bytes, kilobyte (KB), megabyte (MB), and gigabyte (GB) are in other computer capacities.
Since my experiment with pizza dough went mostly well, I've decided to foray a little further into yeasted breads, rolls, etc. (Okay, this recipe is basically a pizza dough recipe, in a cupcake pan, but still. I feel adventurous.) Adapted from http://www.mamajanskitchen.com/2010/04/easy-peasy-garlic-rolls.html 1 batch of pizza dough (see previous post) 8 cloves garlic, chopped 1/8 cup + 2 Tablespoons extra virgin olive oil 1 tbsp butter, melted 1 teaspoon dried parsley kosher salt, to taste DIRECTIONS Preheat oven to 425°F. Lightly grease the cups of a 12-cup muffin tin. Tear pizza dough into 12 pieces and place in the muffin tin. Divide all but 3-4 cloves of garlic among the pieces of dough, pressing them into the centers. Drizzle with 1/8 cup olive oil and bake in preheated oven until golden brown, about 15 to 18 minutes. While dough bakes, heat remaining oil, garlic and parsley over low heat. Do not simmer. Toss in a bowl with garlic oil and melted butter; season with salt.
Give your snacking an Italian twist with this Pugliese taralli from Danieli. Handmade using a traditional recipe, these charmingly rustic ring-shaped crackers are savory and substantial. They’re simply flavored with extra virgin olive oil, white wine, and a little salt for a mild but unmistakable flavor. They make a delicious aperitivo nibble, with an addictively flaky texture that pairs perfectly with a glass of white wine. Be warned: Once you’ve opened the bag, you might find it hard to stop! A centuries-old tradition, there are competing legends about taralli’s origin story. They all seem to agree that the little rings were created out of necessity, either by local bakers trying to use up leftover bits of dough or poor townspeople making the most of a few basic ingredients. The name is similarly shrouded in mystery; it might come from ancient Latin, French, or Greek words that either refer to its round shape or method of baking. What we do know is that these small crackers became a beloved staple in southern regions from Naples to Puglia, and used to be seasoned with a quick dunk in salt water from the Mediterranean before being eaten. Danieli Taralli are made in Bitonto, just west of Bari in the southern region of Puglia. Since 2003, Danieli have been producing traditional Pugliese baked goods such as taralli and grissoni breadsticks using closely guarded recipes that have been handed down for generations. Their motto is “il forno delle Puglie” (Puglia’s oven), and they are dedicated to preserving and sharing their local culinary traditions.
This simple chicken chow mein recipe is a delicious meal that’s ready in 30 minutes. It is much less greasy than Chinese takeout! You can also customize this recipe by substituting your favorite protein and vegetables.
Learn how to make your own pretzels, crackers, dips, cheese spreads and so much more.
Recipe video above. They taste like cheesy garlic bread - in muffin form! If you want lovely high domes as pictured, this makes 11 muffins. It's irritating, I know, but such is life. See notes for Add In options!
Crunchy and salty bits n’ bites that will keep you wanting more! Happy Friday! Yes, its that time of the week again, gearing up for the weekend, which for most of us means no work. Unless you’re a hairstylist, like myself, then you will probably work Saturdays.. I wish I’m able to categorize myself into those groups of people that ... keep reading..
Makes about 98-100 crisps.
Fried dough is always a welcome treat and this time it's gone SAVORY with these black pepper and gruyere beignets, which are just as addictive as their sweet counterparts!
If you love New Year's Eve, check out my Ultimate New Year's Eve Appetizers that I invite you to try. You'll find a tremendous amount of delicious finger foods and snacks. All are absolutely perfect to bring in another year with special family and friends. Pin this recipe for later! There are so many phenomenal...
Invercargill Mayor Tim Shadbolt shares his recipe for cheese rolls. These cheesy treats are also known as the 'Sushi of the South'.
Riley Pearson, 6 years old, was sent home from school because his parents put a packet of mini-cheddars in his lunchbox. The school has set up a healthy eating policy for lunchboxes and "Chocolate, sweets, crisps and fizzy drinks are not allowed. If your child's lunchbox is unhealthy and...
Anchovies give this riff on traditional cheese gougères a bistro-pub feel and a bold taste. Salty, spicy and savory, these are best with a strong, hoppy beer. These are great right out of the oven or made ahead for a crowd.
If you love New Year's Eve, check out my Ultimate New Year's Eve Appetizers that I invite you to try. You'll find a tremendous amount of delicious finger foods and snacks. All are absolutely perfect to bring in another year with special family and friends. Pin this recipe for later! There are so many phenomenal...
Beef Wontons Wontons are my mom's specialty (check out Mom's Wontons), but for some reason I just don't like eating them because the pork inside just doesn't seem right to me. I know, I'm a weirdo. I can't explain it. Anyway, when I decided to make won tons for my school staff's end of the year party, I wanted to make sure that my non-pork eating friends and I were able to enjoy them too. My husband's Aunt Willa makes these fabulous egg rolls with a peppery ground beef, carrot, and cabbage filling, so I figured that would make a great filling for wontons too. And it DOES. Thanks, Aunt Willa, for sharing the recipe with me. So these are it. I like a lot of pepper in mine, so I don't actually know the exact amount I put in. The amount stated below is an estimate. This filling tastes meaty, salty, and slightly sweet, with just enough veggies to give it some flavor and make you feel like you're eating something that might be good for you. I don't think these actually are good for your body, but I think they're great for your soul. They made several people happy the other night, including me. So there. Beef Wontons Ingredients: 1 pound ground beef (90/10) 1 cup carrots, shredded 1/2 cup onion, finely chopped 1 cup cabbage, shredded or thinly chopped 1 to 1 1/2 teaspoons ground black pepper 2 teaspoons sugar 1/2 to 3/4 teaspoon salt 1 tablespoon soy sauce 1 package (60 count) wonton wrappers canola oil for frying Instructions: In a medium frying pan over medium heat, brown the ground beef. When nearly cooked through, add the carrots, onions, cabbage, pepper, sugar, salt, and soy sauce. Carefully stir to cook the veggies. When cabbage starts to wilt, turn the heat off and allow mixture to sit for about 15 minutes to cook a little more and cool slighlty. Line a cooling rack with paper towels and set aside. When mixture is cool enough to work with, place one won ton wrapper on a clean plate and wet two adjacent sides with water. Place about one scant tablespoon of filling in the middle of the square and carefully fold in half, creating a triangle shape. Seal the seams by pressing firmly with the sides of your hands/pinky fingers. Place a little dab of water on one of the longer pointy ends. Pick up the triangle with the central point facing downward and bring the two long points together at the top and cross them. Place the non-wet tip on top of the wet one and press to seal. (See below for video of how to fold wontons.) Repeat with remaining filling and wrappers. Set assembled but uncooked wontons on a wax paper lined baking sheet to wait. Place about three inches of canola oil in a pot you use for frying. Heat oil over a medium heat until the temperature reaches about 360 degrees Fahrenheit, or a little piece of wonton wrapper placed in the oil fries and bubbles immediately when it's put in the hot oil. When oil is ready, carefully place several wontons in the hot oil, being careful not to plop them in and burn yourself with splashing oil. I cook about 5-6 at a time. Turn wontons over (if they will let you) to make sure they brown all over. When wontons reach a nice golden brown color, remove them to the paper towel lined cooling rack. Allow won tons to cool for 5-10 minutes before attempting to eat. Makes about 50-60 wontons. Beef, carrot, and cabbage filling Wontons ready to fry
Be warned, these biscuits are completely addictive – I defy anyone to stop at just one. If you try one before your guests arrive, there may not be any left.
Milk chocolates with a soft caramel centre. Well hello Caramel Nibbles! A bag full of tasty little nibbles, ready for you to pop in your mouth. Still Caramel, just in little nibble-sized bits.
You might think that nuts, untampered with, are perfect picking food as they are, and up to a point you'd be right. But try these, modestly adapted from the recipe for the spiced nuts served at the Union Square Cafe in New York and you'll truly know what perfection is. Fantastic for parties. For US cup measures, use the toggle at the top of the ingredients list.
Who We Source From Tony's Chocolonely is a company dedicated to producing chocolate while prioritizing ethical sourcing and fair treatment of farmers. They have developed Sourcing Principles aimed at ensuring cocoa is obtained without exploitation, particularly targeting West Africa where issues like forced labor and child labor are prevalent. Tony's Chocolonely strives to create a system where cocoa farmers can earn a living income, thereby combating injustices in the cocoa industry. About this Product Introducing Tony’s Chocolonely’s groundbreaking innovation: Tony’s Lil’ Bits! Indulge in the exquisite Triple Chocolate flavor, a tantalizing combination of dark, milk, and white chocolate encasing crunchy centers. Each bite-sized delight embodies heavenly taste and impactful change. With every scrumptious nibble, you support Tony’s mission to combat exploitation and ensure fair wages in the chocolate industry. Savor the divine blend of flavors while contributing to a sweeter, fairer world—one Lil’ Bit at a time! Ingredients: 38.10% milk chocolate (sugar, dried whole milk, cocoa butter, cocoa mass, emulsifier (soya lecithin)), 36.20% white chocolate (sugar, cocoa butter, dried whole milk, emulsifier (soya lecithin)), 24.70% dark chocolate (cocoa mass, sugar, cocoa butter, emulsifier (soya lecithin)), glazing agent (gum arabic)
I find fresh horseradish easy to come by these days but, if you don't, add the same amount of hot horseradish cream or sauce from a jar for the marinade. If you want to serve lamb skewers alongside, then use cubed leg, replace the horseradish in the marinade with a teaspoonful each of ground cumin and coriander, and make a dip by mixing good shop-bought hummus with Greek-style plain yogurt, and drizzle the top with a little olive oil before scattering with some pomegranate seeds. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
Cheese Dill Scones Recipe
You're welcome to change the mix of seeds and nuts if you keep the quantities the same. If you want to make the shopping list a little shorter, you can use 2 tablespoons of another one of the seeds in the recipe to replace the flax seeds or millet, although I like the crunch of millet. Be sure the zest the orange before juicing it, to add to the dough. I used almonds, but hazelnuts shelled unsalted pistachios (no need to toast those, and best to leave pistachios whole, before using) or another favorite nut, would work in place of the almonds.
This is a great dish to serve at a casual lunch or dinner party. Just set out all the ingredients, and let people make their own lettuce bundles. Store-bought roasted duck or chicken can be used.
These Marmite cashews are a great party snack.
