..... Guys..... Guys.... This is a one day difference.... One day.... Wtf?????
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Watching British people cook is crazy bc why are they not seasoning ANYTHING and the American is telling him to season it as I’m typing this omg
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Homemade Pan Fried Meatballs
Homemade Pan Fried Meatballs. Minced Garlic, Parsley, Black Pepper, Breadcrumbs, Grated Parmesan Cheese, Ground Beef, Salt, Olive Oil. These pan-fried homemade meatballs are juicy and flavorful. They're simple to make and ideal for a quick and tasty meal.
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Coconut Sea Bass and Tomato Bake
Creamy, fragrant and spicy, this delicious Coconut Sea Bass and Tomato Bake (inspired by a New York Times recipe) makes a lovely dinner on a chillier and wetter September week night!
Ingredients (serves 3):
3 beautiful sea bass fillets
1 tablespoon Chili and Herb Oil
1 thumb-sized piece fresh ginger
1 large garlic clove
1 heaped teaspoon ground turmeric
1/3 red hot chili pepper
1/4 teaspoon salt
1 heaped tablespoon honey
3/4 cup coconut milk
3 just ripe tomatoes, rinsed
a pinch of salt
a little Chili and Herb Oil
a small bunch fresh Chervil or Cilantro, to garnish
Preheat oven to 220°C/425°F.
Place sea bass fillets in a baking dish. Drizzle generously with Chili and Herb Oil, and rub gently all over the fish. Set aside.
Peel ginger and grate into a medium bowl. Peel garlic, and grate it in, too.
Add turmeric, and thinly slice in red chili pepper. Add salt and honey. Finally, stir in coconut milk, mixing until well-blended. Set aside.
Halve tomatoes, and arrange the tomato halves all around the fish fillets. Season with salt and drizzle with Chili and Herb Oil.
Finally, pour in turmeric coconut cream over the sea bass fillets.
Place in the middle of the hot oven, and bake, at 220°C/425°F, 25 to 30 minutes.
Serve Coconut Sea Bass and Tomato Bake hot, topped with Chervil.
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Garlic Beefsteak with Mushrooms and Béchamel Sauce
Ingredients:
Steak:
2 beef steaks (such as ribeye or sirloin), about 1-inch thick
2 tablespoons olive oil
2 cloves garlic, minced
Salt and freshly ground black pepper to taste
Fresh rosemary sprigs (for garnish)
Mushrooms:
1 cup mushrooms, sliced (such as cremini or button)
1 tablespoon butter
1 clove garlic, minced
Salt to taste
Béchamel Sauce:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups milk
Salt and white pepper to taste
A pinch of nutmeg (optional)
Instructions:
Prepare the Steak:
Season the steaks generously with salt and black pepper.
In a skillet over medium-high heat, warm the olive oil and add the minced garlic. Sauté for about 1 minute until fragrant.
Add the steaks to the skillet and cook to your desired doneness, about 3-4 minutes per side for medium-rare, depending on thickness.
Remove steaks from the skillet and let them rest.
Cook the Mushrooms:
In the same skillet, melt butter over medium heat.
Add the sliced mushrooms and the second clove of minced garlic, sautéing until the mushrooms are golden and tender.
Season with salt to taste. Remove from heat and set aside.
Make the Béchamel Sauce:
In a saucepan, melt 2 tablespoons of butter over medium heat.
Whisk in the flour and cook for about 2 minutes without letting it brown.
Gradually add the milk, whisking constantly to prevent any lumps from forming.
Continue to cook and stir until the sauce thickens enough to coat the back of a spoon.
Season with salt, white pepper, and a pinch of nutmeg if desired. Remove from heat.
Assemble the Dish:
Place the rested steaks on a warm plate.
Top the steaks with the sautéed mushrooms.
Pour the warm béchamel sauce over the steaks and mushrooms.
Garnish with fresh rosemary sprigs.
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I made some absolutely bomb spaghetti sauce last night, but now my stovetop looks like the scene of a violent crime.
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CLOVES
major commodity in Banana island
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