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homehaps1 · 3 years

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7 Comforting Dinner Recipes For Fall

Now that we have come into fall it’s time to start thinking about those comforting dinner recipes. Snuggling up on the couch with a nice bowl of hot soup and your favorite movie just sounds like the perfect fall night. So in honor of the autumn season we’ve rounded up our top ten favorite comforting dinner recipes for fall. So grab your coffee or tea, a pen and paper and start getting those grocery lists together!

Pumpkin Turkey Chili (Slow Cooker)

Pumpkin chili is a staple during the fall season. Not only is it super comforting, delicious and easy to make but it’s perfect for making ahead of time and freezing. This is one dinner you and your family will want several times a week!

Ingredients:

Olive Oil (for cooking)

1.5 lbs Ground Turkey

1 Onion, chopped

3 Garlic cloves, minced

1-2 Jalapenos (depending on how spicy you want it)

3 Anaheim or Poblano Peppers

1 Tsp Chili Powder or to taste

1 Pinch Mexican Oregano

1 Tsp Ground Cloves

1 - 15 oz Can Pumpkin Puree

2 Bay Leaves

2 - 15 oz Cans of any type of White Beans

2 Cups of Low Sodium Chicken Broth

1 Bunch of Cilantro

Salt to taste

Sour Cream (for topping)

Instructions:

Preheat the oven to 500 degrees F or use the broiler setting on your oven.

Place the jalapeño and poblano peppers on a foil lined baking sheet and place in the oven.

Broil until you start to see char, then flip. Keep flipping the peppers until all sides are charred. Once they are done, pull them out of the oven and place each pepper inside of a plastic bag and let steam for about 5 minutes.

In the meantime, chop the onions and garlic and sauté until fully translucent, about 3-5 minutes.

Next add in the ground turkey, season with a little salt and pepper and cook until browned, but not fully cooked. You should still see some pink left over.

Once the turkey is browned, pour the turkey and onion mixture into your slow cooker.

Take the peppers out of the bag, peel the skin off of them. Be careful, they’ll be pretty hot. After taking the skin off, cut off the stem, cut them open long ways and gently scrape out the seeds.

Cut the peppers in medium size pieces and place in the slow cooker with the turkey mixture.

Next drain one can of beans and pour both cans into the slow cooker.

Then mince the cilantro and put half of it into the slow cooker. Pour in the pumpkin puree, add the chili powder, mexican oregano, cloves, a little bit of salt (you can add more in the last 30 minutes), bay leaves and the chicken broth.

Give it a stir. Set to low and cook for 8 hours or 4 hours on high.

During the last 30 minutes, give it a stir and taste test. If you feel you need a little more salt, add the desired amount and let cook for the remaining time.

Once done, let cool for about 10 minutes and serve with some cilantro on top and a dollop of sour cream!

Guinness Beef Stew

A hearty beef stew served with a side of buttery mashed potatoes, how much more comforting can you get than that! This beef stew will warm your belly on a rainy fall day and let’s just say after tasting a bite there won’t be any leftovers.

Ingredients:

1-2 tbsp olive oil

2.5 lbs boneless chuck roast or cubed stew meat

3 garlic cloves, minced

1 onion, diced

5 slices bacon

3 tbsp all purpose flour

1 14.9 oz can Guinness or your favorite dark beer

4 tbsp Tomato paste

3 cups chicken broth

3 carrots, peeled and cut

2 celery stalks, cut

3 sprigs thyme

2 bay leaves

3 carrots

salt and pepper

Instructions:

Prepare a baking sheet or plate with paper towels. Cube the meat into 2 inch pieces and trim most of the fat, some fat is ok.

Place the meat on the baking sheet and pat dry. Season well with salt and pepper.

Heat the oil in a heavy pot or dutch oven on high heat. Brown the meat in batches, set aside onto a baking sheet or plate and repeat.

Lower the heat to medium and add oil if the pot looks dry.

Next, dice the onion and mince the garlic. Cook them until translucent. Once fully cooked add in the bacon and cook until browned.

Cut the carrot into thick coins, cutting the large pieces in half and cut the celery in slices. Stir the carrot and celery in with the onion and bacon mixture, cook for 1-2 mins.

Add in the flour and cook it out for about a minute. Then slowly pour in the Guinness, stirring into the flour until fully dissolved and there are no lumps. Stir in the chicken broth and tomato paste and add the thyme (without the stems) and bay leaves.

Add the meat back into the pot and give it a stir. Lower the heat to low, cover and simmer for 2 hours.

Once finished adjust the seasoning to your liking and serve with your favorite mashed potatoes!

Roasted Butternut Squash Soup

What speaks fall more than a butternut squash soup? This perfectly nutty soup will have you and your family all warmed up and cozy. Not to mention this soup is super easy to make and can be made ahead of time. Serve it as a main dish, side or appetizer!

Ingredients:

1 lb Butternut Squash (about 1 large)

1 lb Acorn Squash (about 2 large)

1 Medium White Onion

2 Cups of Chicken Broth or more depending on the thickness

1 Cup Coconut Milk

Dash of Nutmeg

Salt and Pepper to taste

Olive Oil

Pepitas for garnish

Instructions:

Preheat the oven to 450 degrees F. Line a large baking sheet with foil and drizzle olive oil over it. Cut the squashes in half, remove the seeds and place them flat side down. Rub each flat side of the on the baking sheet to cover with olive oil.

Bake for 30-40 minutes or until tender with a fork.

In the meantime, dice the onion and cook in a large pot over medium heat until fully translucent.

Once the squash is done, let it cool for about 10-15 minutes. Then scrape the squash off of the skin and place it in the pot with the onions.

Add ¾ of a cup of the coconut milk and the chicken broth to the pot and stir.

With an immersion blender, blend the squash, onions, coconut milk and 1 cup of chicken broth until smooth. Add more chicken broth to thin it out as needed.

Next season it with salt, pepper and nutmeg to taste.

Serve with a swirl of coconut milk and top it with a few pepitas!

Stuffed Acorn Squash (serves 4)

Stuffed acorn squash is one of those fall recipes that was made for a busy day. With a total time of about 45 minutes and hardly any prep work, you’ll be able to come home and whip this up in no time, all while it tastes like it took hours to make! It’s like the fall version of sloppy joes, but better.

1-2 Acorn Squashes

1 lb Ground Turkey

1 Small Onion, diced

Small Pkg. Whole Mushrooms, quartered

8oz Cooked Chestnuts, diced

1 Medium Apple, diced

1 Tsp Cinnamon

1/4 Tsp Nutmeg

1/2 Tsp Cloves

1 Tsp Onion Powder

1 Tsp Garlic Powder

Salt and Pepper to taste

Optional: Sour cream or Turkey Gravy

Instructions:

Preheat the oven to 450 degree F and line a baking sheet with foil and drizzle olive oil over the top. Cut the squashes in half, remove the seeds and place them flat side down. Rub each flat side of the on the baking sheet to cover with olive oil.

Bake for 40-45 minutes or until fork tender.

In the meantime, place the onion into a large deep skillet pan or pot and cook until translucent.

Add the apples and cook until soft, then add the mushrooms and diced chestnuts and cook for about 5 minutes.

Next add the turkey and break apart the meat until fully browned. Add in the cinnamon, nutmeg, cloves, onion powder, garlic powder, salt and pepper and stir. Cook until the turkey is fully cooked

Once the squash is done, place each one in a bowl and add the meat mixture to each one.

Top with sour cream or gravy and enjoy!

Roasted Corn Chowder

If you’re looking for a comforting creamy soup with a kick, you’ll love this Roasted Corn Chowder soup. It’s a bit spicy so if you don’t like spice, we suggest omitting the jalapeño. Either way you have it, it’s a perfectly delicious and creamy soup!

2 Tbsp Unsalted Butter

5 Slices of Bacon

1 White Onion, diced

1-2 Jalapeños (depending on your spice level)

2 Poblano or Anaheim Chiles

26 oz Frozen Corn

½ + ⅛ Cups All Purpose Flour

5 Cups Low Sodium Chicken Broth

2 Cups Water

½ Pint Heavy Cream

1 Cup 2% Milk

Salt and Pepper to taste

Instructions:

Preheat the oven to 500 degrees F or use the broiler setting on your oven.

Place the jalapeño and poblano peppers on a foil lined baking sheet and place in the oven.

Take the peppers out of the bag, peel the skin off of them. Be careful, they’ll be pretty hot. After taking the skin off, cut off the stem, cut them open long ways and gently scrape out the seeds.

Cut the peppers in small size pieces and set aside.

Melt butter in a large pot over medium high heat. In the meantime slice the bacon into half inch pieces. Add the bacon to the pot and cook until crispy.

Dice the onion and remove the bacon from the pot with a slotted spoon. Lower the heat to medium low and add the onion to the pot and cook until translucent.

Once translucent, add in the corn and slightly roast until color appears on the kernels.

Next add in the diced peppers.

Sprinkle flour over the corn mixture and give it a stir. Let it cook for about a minute, then slowly mix in the chicken broth. After it is fully incorporated, add in the water, heavy cream, milk and cooked bacon. Taste and add salt as needed.

Raise heat to bring to a simmer and cook until thickened. About 30 minutes to an hour.

Serve and enjoy!

Chicken Pot Pie

A meal that was made for warming your belly and comforting your heart! This creamy chicken pot pie with a buttery, flaky crust is perfect for a cold rainy day.

Pie Crust:

2 Cups All Purpose Flour + 1 Tbsp for rolling

1 Cup Cold Unsalted Butter, cubed

1 tsp Salt

1 tsp Sugar

6-8 Tbsp Ice Water

Chicken Pot Pie Filling:

⅓ Cup Unsalted Butter

⅓ Cup All Purpose Flour

⅓ Cup White Onion, diced

⅓ Cup Celery

Salt and Pepper to taste

1 ¾ Cup Low Sodium Chicken Broth

⅔ Cup Whole Milk

2 Cups Cooked Chicken, cubed

1 ¼ Cups Peas

1 ¼ Cups Carrots, cubed

Pie Dough Instructions:

To start off, start by making the crust. In a large bowl, mix together the flour, sugar and salt. Next, pour it into a large food processor or keep it in the bowl if you do not have one.

Add half of the cold butter into the food processor and pulse until the largest butter pieces are about the size of a pea. If you are mixing by hand, use a dough cutter or potato masher and mash and mix until the largest butter pieces are about the size of a pea. Then add the next half of the butter and repeat the process.

Now pour in 4 tablespoons of the ice water and pulse or mix until just incorporated. If the dough is still dry add in the ice water a tablespoon at a time, mixing each time until it is just incorporated. You can tell the dough is done by pressing it together to see if it holds together.

Pour the dough onto a clean flowered surface and combine into one dough. Cut it into two equal disks and quickly knead them both into a flat disk. Sprinkle the top of each disk with flour and wrap with plastic wrap.

Place them in the refrigerator for 1 hour.

Filling Instructions:

Melt the butter in a large pot over medium heat, add the diced onions, celery and carrot and cook until translucent and soft.

Next add in the flour and cook for about 1 minute. Slowly mix in the chicken broth until fully incorporated, then add in the milk, salt and pepper. Add in the chicken and peas and let simmer until thickened, stirring frequently.

Once the filling is done, set aside and preheat the oven to 425 degrees F

Roll out your two disks of pie dough and place in a 9 inch glass pie dish.

Next, place the filling in the dish with the dough and top with the second rolled out dough.

Crimp the edges with your fingers on the edge of the pie dish. Cut 3 slits into the top of the dough in the middle

Mix 1 egg in a cup or bowl and lightly brush on the top of the dough. Place in the oven and bake for 35 minutes or until the crust has become golden brown.

Next, remove from the oven and serve!

Roasted Fall Veggie Salad

Salad may not seem like a very comforting meal, however this salad isn’t just any salad… it’s a salad made with all of those fall veggies. Warm roasted sweet potatoes, butternut squash, brussel sprouts and beets placed over a bed of lettuce with some bleu cheese and dried cranberries makes this salad super comforting and satisfying!

16 oz Spring Mix Salad Mix

1 Sweet Potato

1 Butternut Squash

3-4 Medium Sized Beets

1 lb Brussel Sprouts

1 Hard Boiled egg for each salad

Bleu Cheese Dressing

Dried Cranberries, for topping

Pepitas, for topping

Olive Oil

Salt and Pepper to taste

Instructions:

Preheat the oven to 450 degrees F and line a large baking sheet with foil.

Peel and cut the sweet potatoes, butternut squash, and beets into medium sized pieces. Wash the brussel sprouts, cut the stems off and cut in half.

Place the veggies on the baking sheet and drizzle olive oil over the top of them. Season with salt and pepper and mix them until fully coated. Spread them out evenly on the pan and place in the oven. Bake for 30-40 minutes.

Next, boil the eggs and prep the salad bowls.

Once the veggies are done, pull them out of the oven and let cool for about 5 minutes.

Cut the eggs in cubes and assemble the salads with the veggies, eggs, bleu cheese, cranberries and pepitas.

And Viola! A delicious roasted fall veggie salad!

With these comforting recipes for fall, you’ll be ready to cozy up and watch your favorite movie with a comforting meal in no time!

#fall #fall recipes #comfort food #soup recipes #fall soups #recipes for fall #fall dinners

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mariacallous · 2 years

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Ok sleepover Saturday I will ask for recs..any good thanksgiving recipes?

So, these are all recipes I've got on my List because the last few years I've either spent Thanksgiving with others and/or wasn't able to do anything Thanksgiving-y.

Nigella has recipes for a chestnut stuffing (originally provided by her butcher, Lidgate's) and an Italian sausage and marsala stuffing which both sound amazing. I also really like her brined turkey recipe, and I've had turkeys treated similarly which have worked out very nicely. I don't think you can go wrong with her cocktail sausage recipes as a starter/hors d'oeuvre (here is another).

I *can* vouch for the deliciousness and ease of her roquamole (I do it sans-jalapenos but to each their own).

One of my best friends and I came up with a tomato-less caprese (because she's allergic and I don't care for tomatoes) and it's basically slices of avocado with mozzarella and basil leaves, with a drizzle of olive oil and balsamic vinegar (or a vinaigrette) and freshly cracked black pepper.

I also really liked deviled eggs (with the filling being the egg yolks, mayo, your preferred mustard, some paprika, chopped/diced ham or bacon or olive, a few dashes of tobasco if you like, and salt and pepper).

A cheese plate/tray - probably a good cheddar, a nice bleu, and either a brie or camembert - with dried fruits, your preferred crackers, olives (or caperberries, or gherkins or something like that) and maybe some honey. And salami or prosciutto.

Joan Nathan's Cabbage Strudel which can be either a hors d’oeuvre or dessert offering. Plus the carciofi alla romana which I was first introduced to by her and Edda Servi Maclin, and her orange cranberry glazed cake or her apple cider honey cake.

Elizabeth David has a pumpkin and tomato gratin that has always intrigued me, and I've been dying to try the Angevin salad (2 hearts of lettuce or 2 endives, 1/2lb of Gruyere or Emmenthal cheese, and a dressing made from either olive oil or walnut oil and wine vinegar, with, she says, 6 tablespoons of the oil to 1-2 teaspoons of the vinegar) which she notes is particularly good with a roast turkey. There's also a marinated carrots recipe (2lbs of carrots with a marinade of 1/2pint of wine vinegar or white wine or cider, 1/2 pint of water, teaspoon each of salt and sugar, some parsley stalks, some dried thyme and bay leaves, all of these tied into a bunch together, a crushed clove of garlic and 4 floz of olive oil. Slice the carrots, bring the marinade to a boil, and then add the carrots, until they are just cooked but not too soft, and remove the carrots with a slotted spoon. Then remove the bunch of herbs, add a tablespoon of Dijon mustard to the marinade and stir, check seasoning and then pour the sauce over the carrots and let it cool a bit).

Potatoes I say get whichever ones you like best and either quarter and boil them (removal of skins up to you) and then mash with butter, milk/cream and salt and pepper and maybe some garlic, or bake them whole and then cut in half and scoop out the interior and then add butter, milk/cream and salt and pepper, etc.

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tech-mobilereviews · 3 years

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Best Deliciously Easy keto Recipes

Introduction

The ketogenic diet or as like some people prefer to call it; the Keto diet or low carb diet is about consuming a lot of protein and fats but fewer carbs. This diet makes the body send the fats that we consume to the liver, which the latter transform it into energy to keep the body strong and active for a long time without feeling tired quickly.

The keto diet prevents you from consuming the lot for carbs that are the main reason of gaining weight because the sugar makes you hungry most of the time. When you consume carbs with small portions and focus more on protein and fat; your body doesn’t push you most of the time to eat; instead, it uses those fats to satisfy your hunger and keep you active.

If you are looking for a diet that will help you lose weight in a very short term, the ketogenic diet is the perfect diet for you because it not only helps you achieve great lean body; but also provides immense health benefits.

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The Benefits of The Ketogenic Diet

So far, there are a lot of great benefits of the keto diet, but no negative effects have appeared yet at all; which makes it the delicious diet that fits everybody. Here are other health benefits of keto diet:

1. Increases the level of HDL:

One of the best aspects of the ketogenic diet is that it increases the level of HDL in the body, which is the good cholesterol that helps in lowering the risk of heart diseases.

2. Helps in Alleviating Diabetes Type 2:

By removing carbs from your daily meals, you say goodbye to sugar and insulin because your body already has what it needs, and you won’t have to be worried about what you eat.

3. Lowers Blood Pressure:

High blood pressure is a catastrophe because it might lead to kidney failure, heart diseases, strokes...

With this diet, you can say goodbye to all those worries and live a healthy life away from all those malignant diseases that threaten your life.

4. Gum Disease:

Gum disease is one of the worst and most painful diseases which is commonly caused by the consumption of too much sugar. When you eliminate sugar from your daily meals, you can avoid gum diseases and toothaches.

While on the keto diet, most of your diet will consist of foods high in fats coupled with a measured intake of proteins and low carbohydrate intake. Some of the food categories allowed in this diet include:

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1. Proteins

Poultry: Free-range Cornish hen, quail, goose, pheasant, chicken, duck, and turkey.

Fish and Seafood: Cod, tuna, scrod, anchovies, mackerel, flounder, catfish, trout, mahi-mahi, halibut, sole, sardines, salmon, halibut, snapper, and calamari. Always opt for wild caught fish to avoid toxins present in commercially reared fish.

Grass-fed Meat: These include beef, venison, goat, and lamb. Meat from wild animals are also acceptable; however, avoid sausages and meats that come with sugary sauces and those covered in breadcrumbs. Choose the chunks of meat with more fat since they contain less protein and more fat.

Pork: Boston butt, pork chops, ham pork, and loin. When choosing ham, be on the lookout for added sugar.

Bacon and Sausages: Preferably, you should buy these at specialty health food stores. If this is not possible, always read the labels to avoid those which contain fillers such as soy or sugars.

Canned Tuna and Salmon: Canned tuna and salmon are okay to consume while you are on the keto diet. However, avoid seafood rich in fillers, breaded seafood, and fried seafood.

Vegetable Protein Powders: Protein supplements such as whey protein, hemp protein, pea, and rice are acceptable.

Whole Eggs: This includes chicken eggs, and quail eggs which you can prepare through any mean desired; fried, soft or hard boiled, deviled, scrambled, or omelet style.

Shellfish: Oyster, mussels, lobster, shrimp, crab (not imitation crab that contains additives), clams, scallops, and squid.

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2. Fats and Oils

Because these are your main sources of energy while you are on this diet, go for the types of fats and oils you enjoy. These may include:

* Omega 3 fatty acids from fish such as tuna, shellfish, and salmon

* Fish supplements or krill

* Monounsaturated fats such as egg yolks, avocado, and butter

* Vegetable oils such as olive oil, coconut oil

* Non-hydrogenated beef tallow, ghee, and lard.

* Duck and chicken fat

In order to make it easier to stick to this diet, be aware of which types of fat your body can tolerate. Many people seem to have zero or very low tolerance of vegetable oils and mayo. This may be a good thing because most of these oils are rich in omega 6 fatty acids - the kind that is bad for your body’s cholesterol levels.

In this case, work with the listed monounsaturated fats to reduce the inflammatory effect brought about by polyunsaturated fats. Nevertheless, work to balance both fats because you cannot survive on monounsaturated fats alone (You need a lot of fats and oils). Even then, avoid hydrogenated fats such as margarine to reduce the amount of trans-fats you eat.

3. Fresh Vegetables

For these foods, opt for organic ones or better yet, grow your own to avoid all pesticide toxins. Avoid starchy vegetables (corn, sweet potatoes, potatoes, peas, and winter squash) that are high in carbs. Instead, opt for moderate intake of sweet vegetables (squashes, peppers, tomatoes, and carrots). Vegetables that make it to the list are:

Celery

Collard Greens

Onions (high in sugar; moderate intake)

Alfalfa Sprouts

Beet Greens

Broccoli

Spinach

Dandelion Greens

Bamboo Shoots

Cabbage

Brussels sprouts

Garlic

Mushrooms

Shallots

Kale

Bok Choy

Sauerkraut

Chives

Celery Root

Swiss chard

Cauliflower

Snow Peas

Bean Sprouts

Olives

Cucumbers

Salad greens and lettuces: Romaine, Arugula, Fennel, Bok Choy, Boston lettuce, Endive, Mache, Escarole, Sorrel, Radicchio, Chicory Water Chestnuts

Turnips

Scallions

Dill Pickles

Leeks

Radishes

Chard

Asparagus

4. Dairy Products

Mascarpone cheese

Unsweetened whole milk yogurt (limit intake of this type of yogurt because it is a little high in carbs)

All soft and hard cheeses

Cream cheese

Full fat sour cream (do not forget to check for additives)

Full fat cottage cheese

Heavy whipping cream

In any case, always go for raw milk products and if you do not have easy access to them, go for the organic ones.

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5. Beverages

Bulletproof coffee

Decaf Tea

Flavored seltzer water

Decaf coffee

Water

Herbal tea

Lemon and lime juice (limit intake)

Clear broth or bouillon

6. Nuts and Seeds

Nuts: almonds, macadamias, pecans, and walnuts are the nuts with the lowest level of carbs meaning you can consume them in small amounts. Other nuts such as chestnuts, pistachios, and cashews contain a higher amount of carbs; thus, you should carefully monitor their intake. Nuts are best soaked for some time before roasted.

Nut flours: these are necessary because while you are on this diet, it does not mean baking no longer fits into your life. Nut flours such as almond flour will suffice.

7. Sweeteners

Some options include:

Erythritol

Splendor-liquid

Inulin and Chicory root

Lo Han Guo

Liquid Stevia

Xylitol

Swerve

8. Spices

Here are spices allowed on the keto diet:

Sea salt

Peppermint

Ginger

Basil

Chili pepper

Cloves

Thyme

Cilantro or coriander seeds

Rosemary

Black pepper

Cumin seeds

Oregano

Turmeric

Cayenne pepper

Cinnamon

Mustard seeds

Parsley

Dill

Sage

As you can see from the above very detailed list, keto diet is NOT a highly-restrictive dieting lifestyle, it also offers you a variety of foods to choose from; thus, you should not feel overwhelmed.

However, there are foods you should avoid to achieve optimal ketosis as your body makes the switch from using glucose to synthesizing fats for ketones.

In the next section, we shall outline the foods you should avoid:

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Achieving Optimal Ketosis: Foods to Avoid

If you stick to the food listed in the previous section, you do not have to worry about not achieving optimal ketosis. On the same note, as you increase intake of those foods, you should also be on the lookout for the following foods that may hinder ketosis:

Avoid all grains, whole meal included (rye, wheat, oats, barley, corn, millet, rice sorghum and buckwheat). Also, avoid all products made from grains; these include foods such as crackers, pasta, pizza, and cookies.

Avoid refined fats and oils like sunflower, canola, grape seed, corn oil, soybean, and Trans-fats such as margarine.

Avoid milk (only full-fat raw milk is acceptable). For coffee, replace milk with reasonable amounts of cream.

Avoid tropical fruits such as bananas, pineapples, mango papaya, etc., and some high carb fruit.

Avoid fruit juice.

Avoid factory-farmed pork and fish.

Avoid all artificial sweeteners containing Aspartame, Sucralose, Saccharine, etc.

Avoid alcoholic sweet drinks such as beer, and sweet wine

Avoid Soy products

Now that you know what to eat and what to avoid, is there a way to guarantee faster adoption of ketosis? The answer is yes. The following section illuminates such tips:

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How to Get Into Ketosis ‘Fast’: Invaluable Tips

It takes 48 hours to get into ketosis. To get there, you must correctly adapt the keto diet. Below are tips that should help you do just that and get your body into ketosis faster:

Tip 1: To get into ketosis faster, eat less than 20g of carbs a day.

Tip 2: Drink water, about 100 ounces per day. Drink more to lose more.

Tip 3: Purchase some Ketosis. Getting some validation that the diet is actually working will be a great motivation to keep you on a diet considering the intimidating nature of the first few days of the diet.

Tip 4: Do not panic. Be aware of the keto flu coming your way. The dizziness, the irritability, and fatigue you will be feeling on the first three days may have you experiencing mood swings; but don’t give in just yet. Reward yourself with bacon and delicious keto friendly foods as you crave for carbs and sugars. The craving will disappear as long as you’re full.

Tip 5: Consume more salt. This is really important. While on a keto diet, your body does not retain water as it normally would; hence, electrolytes like sodium quickly flush out of your body. Therefore, you need constant replenishing; otherwise, you will feel awful. As indicated earlier, opt for sea salt.

Tip 6: Never open the door to hunger. When you feel the tiniest bit of a hunger pang, immediately eat high-fat low-carb foods. The moment you get too hungry, it forms the temptation pathway. Remember: go simple. Do not over plan things because when you do, you may end up making everything strict and less fun. The keto diet is fun; keep it so.

Tip 7: Remember: this is not a high protein diet. The keto diet is high fat, low carb, and moderate protein diet. Moderate is the key word here.

Tip 8: Embrace the fat. Eat fat to lose fat that is your new motto. Do not shy away from the fat because it is your ticket to a healthier you.

Common Keto Diet Mistakes You Should Avoid

Nobody is perfect, and no diet is perfect. As you adopt this diet for good health and weight loss, you are bound to make several mistakes; this is normal. The best way to avoid, or minimize the effects of mistakes is by learning and preparing for common mistakes. Below is a list of common keto diet mistakes dieters make:

Eating Too Many Carbs

There is no exact definition of what ‘low carb’ means. Some would say it is simply anything under 100 to 150 grams a day simply because they get amazing results with this range. However, this may be excessive if your aim is to have plenty of ketones in your bloodstream. Most keto dieters go for under 50-grams of carbs per day to get into optimal ketosis. Anything beyond that is termed as excessive.

Eating Too Much Protein

Remember: the keto diet is all about protein moderation.

Impatience

As you adopt a keto diet, you need patience: patience to get into ketosis and patience to adapt to ketosis. Understand that previously, your body’s main source of energy was carbs; now, it has to adapt to a new source of energy, fats. The body requires time to do this; therefore, be patient.

Obsessing Over The Scale

The number on your weigh scale should not determine your keto diet success. Let this be the least of your worries. Just live life and enjoy your diet. Weight loss will happen; do yourself a favor and keep away from that scale.

Not Eating Enough Fats

The unrestricted consumption of fats may seem excessive. However, the keto diet is a high-fat diet. Just trust keto and enjoy the fat. However, you should eat the right kind of fats, preferably monounsaturated and saturated fats.

Eating Processed Keto’ Foods

When you are on a keto diet, always think about it this way: the intention is to eat natural ingredients and not foods that come in wrappers such as Atkins bars and Quest bars. Although you can occasionally eat these, the idea is for a large portion of your diet (we are talking about 70-80% of your entire diet) to consist of natural ingredients.

Being After A Quick Fix

If this is your aim, do not start the diet. The Keto diet is more of a lifestyle change than a short-term diet plan. Dropping a few pounds and then going back to your normal bad eating habits will be a waste of time.

Indecisiveness

Half-heartedly adopting the keto diet could be the worst thing you could do to yourself because you are just wasting time. If you are not all in, you will not survive through the temporary effects that come with adopting the diet. Decide on what you want and think of everything you will gain by going keto to keep you motivated.

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Product Information

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eggnogfly46 · 2 years

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Vichyssoise is a cold purée of potatoes, leeks, and cream. I got here throughout this recipe by likelihood whereas searching for the proper broth to make for our neighbors throughout the street. The husband, Christopher, is an enormous soup guy, so says his spouse. Well, needless to say, the strain was on! I added mushrooms as a end result of I love them. Going to cut and freeze the leftover roasted veggies to make use of in turkey meatloaf. Absolutely the most effective - provides wealthy flavors to recipes. Originally I made it to brine a turkey - worth the work. However, I'd advocate solely roasting the vegetables in the oven for about half an hour. The veggies would have been burned if I would have cooked them for over an hour because the recipe listed. Topped with fresh oregano, feta cheese, fresh grilled lemon and seasoned salmon. Topped with recent oregano, feta cheese, contemporary grilled lemon and grilled shrimp skewers. 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Note that banqueting pertains to catered meals served on premise, whereas catering sometimes refers to off-premise service. At a catered event, customers sometimes eat at the identical time, as opposed to restaurant prospects who are served individually or in small teams. Relax in your huge day and know that your meals and drinks will be taken care of. Regardless of the kind of management chosen, university/ school caterers are responsible for providing food and associated services to the scholars, faculty, administrators, and friends. A full-service restaurant sometimes provides its meals ready to a selected request by its clients and served to them by an employee at their desk. There are different issues considered full-service eating places than fast-food eating places with drive-through lanes. Typically, a full-service restaurant provides a full menu of food that's primarily ready by the server and served from the customer’s table by the wait staff. 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She suggests asking this upfront and following up with what ‘extras’ you would possibly anticipate as a couple. This gives you some wiggle room to determine out ways you can save on price. That’s why Anderson suggests establishing tastings with potential caterers who conform to work inside your finances. The financial system could also be gradual to recover, but caterers have menu strategies to help them remain successful. That stated, that doesn’t imply you have to danger boring guests with limited or unappetizing food options. In reality, the presentation might make all the distinction. “For example, as a substitute of serving mac ’n cheese in ramekins, you could deep-fry a bite-size portion and serve it on a lollipop stick,” Brides.com suggests. 14 Successful Restaurant Idea Examples From Around The Globe But without a correct restaurant marketing strategy, you are shooting in the dead of night with out an aim. 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Because of business emphasis on quickness, uniformity and low price, fast food merchandise are sometimes made with components formulated to attain a certain taste or consistency and to preserve freshness.

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greekcookingmadeeasy · 2 years

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How to make Roasted Turkey Roulade (with stuffing), cracked Potatoes and Gravy

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How to make Roasted Turkey Roulade (with stuffing), Cracked Potatoes and Gravy – Pws na ftiaxete psito, Gemisto Rolo Galopoulas me traganes Patates kai Saltsa SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

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Κοιτάξτε επίσης την συνταγή μου σε YouTube βίντεο, το λίνκ είναι: ΕΔΩ

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Serves 6-7 persons Roasted Turkey Roulade and Potatoes is a distinctive dish, prepared for the festive Season or a special occasion. It needs a bit of preparation time, but the end result will definitely be worth your work in the kitchen! For your convenience, my recipe is divided into 4 sections, showing separately the preparation for each component of this dish: The stuffing, the rolled turkey, the potatoes and the gravy! Actually, you get 4 recipes in one! So, without further ado, let’s learn how to make this impressive roulade!

If you want to make a whole roasted Turkey, check all my advice on how to succeed HERE

METHOD: A. Start by preparing the stuffing the day before: Ingredients for the stuffing: • 200 gr / 7 oz Chicken or Turkey Livers, finely chopped • 1 large sweet Onion, finely chopped • 1 cup / 130 gr / 4,6 oz Chestnuts, boiled, chopped • 60 gr / 2.1 oz Dried Prunes (about 8 pcs), finely chopped • ¼ cup / 30 gr / 1 oz Pine Nuts (not roasted) • 2-3 Bay leaves • 1/3 glass / 80 ml White Wine • 3 tbsp. / 45 ml Olive Oil The Spices: • ¼ tsp. Ground Cinnamon • ¼ tsp. Ground Nutmeg • ¼ tsp. All-Spice • Ground Salt and Pepper

1. Cut livers into small pieces. Reserve in a bowl.

2. Pour olive oil in a broad, deep pan over medium-high heat. Let it heat up. 3. Add the chopped onion and liver pieces and sauté them together for 4'-5', tossing and turning them regularly. 4. Then lower the heat and deglaze by pouring in the wine. 5. Add all the spices and the bay leaves and toss to blend them in the stuffing. 6. Season with freshly ground pepper and salt, to taste.

7. Next add chestnuts, dried prunes and pine nuts.

8. Stir to blend them in. 9. Let stuffing simmer for about 5'-7', stirring regularly, so that some of the juices and alcohol evaporate and some are absorbed in the stuffing. 10. Then turn off the heat!! 11. Let stuffing cool down completely before using in the recipe. 12. Look at this stuffing! How juicy, colorful and delicious!

13. TIPS: You can prepare it the day before and cool it in the fridge. Or even, many days before and freeze it (for 1 month). 14. Not all stuffing is used to stuff the rolled turkey. Serve the rest of the stuffing separately, warm, into a festive bowl.

B. Prepare the Turkey roulade 2h before cooking: Ingredients for the Turkey Roulade: • 1.1 kg / 2 lb 7 oz Turkey Breast (boneless) • 300 gr / 10.5 oz / about 10 large Bacon slices • 30 ml / 2 tbsp. Olive Oil • Ground Salt and Pepper • A piece of kitchen string

1. Place the turkey breast on a cutting board. 2. Using a sharp meat knife, start slicing it horizontally, lengthways. Slice until you have almost reached its side. 3. Open the turkey breast and lay it flat like a butterfly.

4. You can also ask your butcher to butterfly it for you. 5. Make the roulade: 6. On a clean flat surface, open a parchment paper. 7. Spread on it the bacon slices, the one next to the other, following approx. the long roulade shape.

8. Lay on top the butterflied turkey breast. 9. Spread some olive oil on the breast and season it with ground salt and pepper, to taste.

10. Now place the stuffing inside it (remove the bay leaves), spreading it in the middle of the turkey breast. I used approx. 2/3 of the stuffing.

11. Next, roll the turkey meat, wrapping the bacon slices around it, together with the parchment paper. Roll it tight, to keep the stuffing tucked inside. Same way as you would do for a Swiss roll (dessert)!

12. Tie the string securely all around the roulade, making 3-4 loops and knots around it to keep its shape in place while its being roasted.

13. Brush or spray some oil in a large, rectangle Pyrex dish of 25 x 35 cm / 10 x 14 in and place the rolled turkey in the middle, with its opening facing down. 14. Cover the tray with plastic wrap. Place roulade in the fridge for about 2 hours, to set.

C. Prepare the cracked potatoes: Ingredients for the Cracked Potatoes: • 1.5 kg / 3 lb 5 oz Potatoes, suitable for roasting • ¼ cup / 60 ml / 4 tbsp. Water • ¼ cup / 60 ml / 4 tbsp. Olive Oil • 1 tbsp. dry Oregano • Ground Salt and Pepper

1. Peel potatoes, cut them in large, thick chunks and place them in a large bowl with cold water. 2. Rinse them well a couple of times and then remove their water.

3. Parboil the potatoes for 8' in a deep pot filled with water and some salt, over medium-high heat. 4. Remove the potatoes and drain them into a strainer, shaking it really well to roughen up the edges of the parboiled potatoes. Let them cool down a bit.

5. For detailed instructions, see my separate recipe for delicious cracked potatoes.

D. Assemble the turkey roulade for the oven: 1. Bring the turkey roulade from the fridge. 2. Add the parboiled potatoes in the dish, spreading them around the roulade. 3. Season them with ground Salt & Pepper, to taste. Add the water as well. 4. Pour 4 tbsp. Olive oil on top of the potatoes. 5. To finish, rub the dry oregano between your palms to release its aromas and sprinkle it on top of the potatoes. 6. Before placing the tray in the oven, place a food thermometer in the roulade (to make sure it is baked through).

7. Ready for some beautiful oven roasting!!

E. Baking instructions: 1. The rule is: 15' per 250 gr / 9 oz of Turkey i.e. my turkey roulade needs about one hour. The thermometer should also reach 75℃/ 167℉! 2. Roast the stuffed Turkey Roulade with potatoes in a preheated oven FAN @190℃ / 375℉, for about 60' (depends on the oven)! 3. After 50' or if thermometer has reached the desired temp., take out tray from oven and carefully remove the thermometer.

4. Place the roulade on a board and remove the string (using scissors) and parchment paper. 5. Flip the potatoes as well now that there is room, before returning the roulade in the centre of the tray. 6. Change oven function to Grill @190-200℃ / 375-390℉,return the tray in the oven, and grill for about 10' or until roulade’s surface turns golden and potatoes are super crispy and golden. 7. While waiting for the roulade to finish roasting, make the gravy.

F. Make the gravy (it can be done ahead of time and reheat just before serving): Ingredients for the Gravy: • 0.8 cup / 200 ml Single Cream light • ½ cup / 120 ml white Wine • ½ Stock Cube Chicken • 1 tsp. Corn Flour • 2 tbsp. / 30 ml Balsamic Vinegar • 1-2 tbsp. Butter

1. Making gravy is very easy. Place a small saucepan with the white wine on top of low-medium heat. 2. Add the ½ stock cube (broken with your fingers) and dissolve it slowly in the warm wine, whisking regularly. Lower the heat. 3. Next add the corn flour and pour in the single cream, whisking constantly.

4. Add the vinegar and stir to incorporate it. 5. Let gravy simmer for a couple minutes until it thickens. Stay on top and whisk continuously. 6. Finish the gravy by adding 1-2 tbsp. butter and let it melt, whisking constantly. 7. Turn off the heat. 8. Reserve.

G. Finish the roulade: 1. After approx. 10’, remove the tray from the oven! 2. Place tray on the kitchen bench.

3. Take out the roulade from the tray and place it on a large cutting board. 4. If you like, use a ladle and collect some of the juices from the tray, pouring them in the saucepan with gravy. Reheat the gravy! 5. With a sharp meat knife, carve the roulade in thick slices, ready to be served on your festive table.

H. Serving Suggestions: To serve the gravy: pour the warm gravy in a gravy saucer or boat and add a saucer spoon.

Serve this scrumptious, celebratory dish immediately while still hot!

To impress your guests, you could also carve the turkey roulade on your dinner table!

The turkey is still so tender and moist because it was roasted with the juicy stuffing, wrapped with bacon and parchment paper. Potatoes are golden brown, really crackling and super crispy! Look at this stuffing: skilfully prepared, juicy and full with amazing sweet and savoury tastes!

For my festive dinner, I served the Turkey Roulade with the extra stuffing, Christ Bread (Hristopswmo) and my delightfully fresh Brussel Sprouts Salad Greek Style.

Find my Recipe for Hristopswmo HERE

Check my Recipe for Roasted Brussel Sprouts Salad HERE

Serve 2 slices of turkey roulade to each guest, a generous portion of cracked potatoes and pour on top some of the warm gravy. You can also accompany it with cranberry sauce.

Serve it with a chilled Greek Rosé “Agiorgitiko” Wine!

This is a luscious dish you should definitely try! Yummylicious! Simply a stunning, decadent dish! Guaranteed to be enjoyed by everyone 💖!! You will be very happy to hear your guests’ excitement!

A wonderful, elegant, impressive, Festive meal!

I. Storage info: After everything has cooled down, store them in an airtight container in the fridge for 1 week or in the freezer for 1 month.

J. Info about Roulade: The word “Roulade” originates from the French word “rouler”, meaning “to roll”. Roulade is a well known European dish, usually prepared with beef or pork.

Check all my Roulade Recipes HERE

In Germany it is known as “Fleisch Rouladen i.e. ‘Meat rolls’, stuffed with pickles and bacon, served on special occasions with sweet and sour red cabbage, fresh cucumber salad and mashed potatoes. A favourite on their Christmas Eve table.

Check my YouTube Video: HERE

Πώς να φτιάξετε ψητό, Γεμιστό Ρολό Γαλοπούλας με Τραγανές πατάτες και Σάλτσα SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy Σερβίρει 6-7 άτομα Το Ψητό, γεμιστό ρολό Γαλοπούλας είναι ένα ξεχωριστό πιάτο, που ετοιμάζεται για την περίοδο των Γιορτών ή μια ιδιαίτερη περίσταση. Χρειάζεται λίγο χρόνο προετοιμασίας, αλλά το τελικό αποτέλεσμα σίγουρα αξίζει τη δουλειά σας στην κουζίνα! Για να σας διευκολύνω, η συνταγή μου χωρίζεται σε 4 ενότητες, παρουσιάζοντας ξεχωριστά την ετοιμασία για κάθε ένα από τα συστατικά που απαρτίζουν αυτό το πιάτο: Τη γέμιση, το Ρολό γαλοπούλας, τις πατάτες και τη σάλτσα! Στην πραγματικότητα, έχετε 4 συνταγές σε μία! Λοιπόν, χωρίς άλλη καθυστέρηση, ας μάθουμε πώς να φτιάξουμε αυτό το εντυπωσιακό ρολό!

Αν θέλετε να φτιάξετε ολόκληρη ψητή Γαλοπούλα, δείτε όλες τις συμβουλές μου για να σας πετύχει ΕΔΩ

ΜΕΘΟΔΟΣ: ��. Ξεκινήστε ετοιμάζοντας τη γέμιση την προηγούμενη μέρα: Υλικά για τη γέμιση: • 200 γρ / 7 oz Συκωτάκια κοτόπουλου ή γαλοπούλας, ψιλοκομμένα • 1 μεγάλο γλυκό, ξερό Κρεμμύδι, ψιλοκομμένο • 1 φλ. / 130 γρ / 4,6 oz Κάστανα, βρασμένα, κομμένα σε κομματάκια • 60 γρ / 2,1 oz αποξηραμένα Δαμάσκηνα (περίπου 8 κομμ.), ψιλοκομμένα • ¼ φλ. / 30 γρ / 1 oz Κουκουνάρια (όχι καβουρδισμένα) • 2-3 φύλλα Δάφνης • 1/3 ποτ. / 80 ml Λευκό Κρασί • 3 κ.σ. / 45 ml Ελαιόλαδο Τα Μπαχαρικά: • ¼ κ.γ. Κανέλα σκόνη • ¼ κ.γ. Μοσχοκάρυδο • ¼ κ.γ. Μπαχάρι • Φρεσκοαλεσμένο Αλάτι και Πιπέρι

1. Κόψτε τα συκωτάκια σε μικρά κομμάτια. Κρατήστε τα σε ένα μπολ.

2. Ρίξτε ελαιόλαδο σε πλασοτέ κατσαρόλα πάνω από μέτρια προς δυνατή φωτιά. Αφήστε το να ζεσταθεί. 3. Προσθέστε το ψιλοκομμένο κρεμμύδι και τα κομματάκια του συκωτιού και σοτάρετε τα μαζί για 4'-5', ανακατεύοντάς τακτικά. 4. Στη συνέχεια, χαμηλώστε τη φωτιά και σβήστε (ντεγκλασάρετε) με το κρασί. 5. Προσθέστε όλα τα μπαχαρικά και τα φύλλα δάφνης και ανακατέψτε να ενωθούν μέσα στη γέμιση. 6. Καρυκέψτε με φρεσκοτριμμένο πιπέρι και αλάτι, κατά βούληση.

7. Στη συνέχεια προσθέστε τα κάστανα, τα αποξηραμένα δαμάσκηνα και τα κουκουνάρια.

8. Ανακατέψτε για να αναμιχθούν. 9. Αφήστε τη γέμιση να σιγοβράσει για 5'-7' περίπου, ανακατεύοντας τακτικά, ώστε να εξατμιστούν κάποιοι από τους χυμούς και το αλκοόλ αλλά και να απορροφηθούν στη γέμιση. 10. Μετά σβήστε τη φωτιά! 11. Αφήστε τη γέμιση να κρυώσει εντελώς πριν τη χρησιμοποιήσετε στη συνταγή. 12. Δείτε αυτή τη γέμιση! Τόσο ζουμερή, πολύχρωμη και νόστιμη!

13. ΣΥΜΒΟΥΛΕΣ: Μπορείτε να την ετοιμάσετε από την προηγούμενη μέρα και να τη κρυώσετε στο ψυγείο. Ή ακόμα, πολλές μέρες πριν και να την καταψύξετε (για μέχρι 1 μήνα). 14. Δεν θα χρησιμοποιήσετε όλη τη γέμιση για να γεμίσετε το ρολό γαλοπούλας. Σερβίρετε την υπόλοιπη γέμιση χωριστά, ζεστή, σε ένα γιορτινό βαθύ πιάτο.

Β. Ετοιμάστε τη γαλοπούλα 2 ώρες πριν τη μαγειρέψετε: Υλικά για το Ρολό γαλοπούλας: • 1,1 kg / 2 lb 7 oz στήθος Γαλοπούλας (χωρίς κόκαλα) • 300 γρ / 10,5 oz / περίπου 10 μεγάλες φέτες Μπέικον • 30 ml / 2 κ.σ. Ελαιόλαδο • Φρεσκοαλεσμένο Αλάτι και Πιπέρι • Ένα κομμάτι σπάγκος κουζίνας

1. Τοποθετήστε το στήθος γαλοπούλας σε σανίδα κοπής. 2. Χρησιμοποιώντας ένα κοφτερό μαχαίρι κρέατος, αρχίστε να το κόβετε οριζόντια, κατά μήκος. Κόψτε το στη μέση μέχρι να φτάσετε σχεδόν στην άκρη του. 3. Ανοίξτε τώρα το στήθος γαλοπούλας και απλώστε το στη σανίδα σαν πεταλούδα.

4. Μπορείτε επίσης να ζητήσετε από τον κρεοπώλη σας, να σας το κόψει. 5. Φτιάξτε το ρολό: 6. Σε μια καθαρή επίπεδη επιφάνεια, απλώστε μια λαδόκολλα. 7. Απλώστε πάνω κατά μήκος τις φέτες μπέικον, τη μία δίπλα στην άλλη, ακολουθώντας περίπου το σχήμα του ρολού.

8. Στρώστε από πάνω τους το ανοιχτό στήθος γαλοπούλας. 9. Αλείψτε λίγο ελαιόλαδο στο στήθος και αλατοπιπερώστε το.

10. Τώρα βάλτε τη γέμιση μέσα στο στήθος γαλοπούλας (αφαιρώντας τα φύλλα δάφνης), απλώνοντάς την στη μέση. Χρησιμοποίησα περίπου τα 2/3 της γέμισης.

11. Στη συνέχεια, τυλίξτε το κρέας της γαλοπούλας σε ρολό, τυλίγοντας γύρω του τις φέτες μπέικον και μαζί και τη λαδόκολλα. Τυλίξτε το σφιχτά, για να κρατηθεί η γέμιση κλεισμένη μέσα. Με τον ίδιο τρόπο που θα κάνατε για ένα σοκολατένιο ρολό!

12. Δέστε καλά το ρολό με σπάγκο γύρω-γύρω, κάνοντας 3-4 θηλιές και κόμπους γύρω του για να κρατήσει το σχήμα στη θέση του όσο ψήνεται.

13. Αλείψτε ή ψεκάστε λίγο λάδι σε ένα μεγάλο, στενόμακρο ταψί Pyrex 25 x 35 εκ. / 10 x 14 in και βάλτε το ρολό γαλοπούλας στη μέση του, με το άνοιγμά της προς τα κάτω. 14. Καλύψτε το ταψί με πλαστική μεμβράνη. Βάλτε το ρολό στο ψυγείο για περίπου 2 ώρες, να δέσει.

Γ. Ετοιμάστε τις τραγανές πατάτες: Υλικά για τις πατάτες: • 1,5 kg / 3 lb 5 oz Πατάτες, κατάλληλες για ψήσιμο • ¼ φλ. / 60 ml / 4 κ.σ. Νερό • ¼ φλ. / 60 ml / 4 κ.σ. Ελαιόλαδο • 1 κ.σ. ξερή Ρίγανη • Φρεσκοαλεσμένο Αλάτι και Πιπέρι

1. Καθαρίστε τις πατάτες, κόψτε τις σε μεγάλα, χοντρά κομμάτια και βάλτε τις σε ένα μεγάλο μπολ με κρύο νερό. 2. Ξεπλύντε τις καλά μια-δυο φορές και μετά χύστε το νερό τους.

3. Μισοβράστε τις πατάτες για 8' σε μια βαθιά κατσαρόλα γεμάτη νερό και λίγο αλάτι, σε μέτρια προς δυνατή φωτιά. 4. Αφαιρέστε τις πατάτες και στραγγίστε τις σε σουρωτήρι, ανακινώντας και τινάζοντας το σουρωτήρι καλά για να τραχύνουν οι άκρες στην επιφάνεια των πατατών. Αφήστε τις να κρυώσουν λίγο.

5. Για αναλυτικές οδηγίες, δείτε την ξεχωριστή συνταγή μου για λαχταριστές, τραγανές πατάτες.

Δ. Συναρμολογήστε το ρολό γαλοπούλας για το φούρνο: 1. Βγάλτε το ρολό γαλοπούλας από το ψυγείο. 2. Προσθέστε τις ημιβρασμένες πατάτες στο ταψί απλώνοντάς τις γύρω από το ρολό. 3. Αλατοπιπερώστε, κατά βούληση. Προσθέστε και το νερό. 4. Περιχύστε 4 κ.σ. Ελαιόλαδο πάνω από τις πατάτες. 5. Για να τελειώσετε, τρίψτε τη ξερή ρίγανη ανάμεσα στις παλάμες σας για να απελευθερωθούν τα αρώμα��ά της και πασπαλίστε την πάνω από τις πατάτες. 6. Πριν βάλετε το ταψί στο φούρνο, τοποθετήστε ένα θερμόμετρο φαγητού μέσα στο ρολό (για να βεβαιωθείτε ότι έχει ψηθεί μέχρι μέσα). 7. Έτοιμο για πανέμορφο ψήσιμο στο φούρνο!!

Ε. Οδηγίες ψησίματος: 1. Ο κανόνας είναι: 15' ανά 250 γρ / 9 oz γαλοπούλας, δηλαδή η γαλοπούλα μου χρειάζεται περίπου 1 ώρα. Το θερμόμετρο πρέπει επίσης να φτάσει τους 75℃/ 167℉! 2. Ψήστε τη γεμιστή γαλοπούλα με πατάτες σε προθερμασμένο φούρνο στο ζεστό αέρα @190℃ / 375℉, για περίπου 60' (εξαρτάται από το φούρνο)! 3. Μετά από 50' ή αν το θερμόμετρο φτάσει στην επιθυμητή θερμοκρασία, βγάλτε το ταψί από το φούρνο και αφαιρέστε προσεκτικά το θερμόμετρο.

4. Τοποθετήστε το ρολό σε μια σανίδα κοπής και αφαιρέστε το σπάγκο (με το ψαλίδι) και τη λαδόκολλα. 5. Αναποδογυρίστε και τις πατάτες τώρα που υπάρχει χώρος, πριν επιστρέψετε το ρολό στο κέντρο του ταψιού.

6. Αλλάξτε τη λειτουργία του φούρνου στο Γκρίλ @190-200℃ / 375-390℉, βάλτε ξανά το ταψί στο φούρνο και ψήστε το για περίπου 10' ή μέχρι η επιφάνεια του ρολού να ροδίσει και οι πατάτες να γίνουν τραγανές και χρυσαφένιες. 7. Περιμένοντας να τελειώσει το ψήσιμο του ρολού, φτιάξτε τη σάλτσα.

Ζ. Φτιάξτε τη σάλτσα-γκρέιβι (μπορεί να γίνει νωρίτερα και να ξαναζεσταθεί λίγο πριν σερβίρετε): Υλικά για τη σάλτσα: • 0,8 φλ. / 200 ml Κρέμα Γάλακτος (μαγειρικής), ελαφριά • ½ φλ. / 120 ml Λευκό Κρασί • ½ Κύβος ζωμός Κοτόπουλο • 1 κ.γ. Κόρν Φλάουρ • 2 κ.σ. / 30 ml Βαλσάμικο Ξύδι • 1-2 κ.σ. Βούτυρο

1. Η παρασκευή σάλτσας είναι πολύ εύκολη. Τοποθετήστε μια μικρή κατσαρόλα με το λευκό κρασί πάνω από χαμηλή προς μέτρια φωτιά. 2. Προσθέστε τον ½ κύβο (σπασμένο με τα δάχτυλά σας) και διαλύστε τον σιγά σιγά μέσα στο ζεστό κρασί, ανακατεύοντας τακτικά με σύρμα. Χαμηλώστε τη φωτιά. 3. Στη συνέχεια προσθέστε το κορν φλάουρ και χύστε και την κρέμα γάλακτος, ανακατεύοντας συνεχώς.

4. Προσθέστε το ξύδι και ανακατέψτε για να ενσωματωθεί. 5. Αφήστε τη σάλτσα να σιγοβράσει για ένα-δύο λεπτά μέχρι να αρχίσει να πήζει. Μείνετε από πάνω και ανακατεύετε συνεχώς. 6. Τελειώστε τη σάλτσα προσθέτοντας 1-2 κ.σ. βούτυρο και αφήστε το να λιώσει, ανακατεύοντας συνεχώς. 7. Σβήστε τη φωτιά. 8. Βάλτε τη σάλτσα στην άκρη.

Η. Τελειώστε το Ρολό: 1. Μετά από περίπου 10’, βγάλτε το ταψί από το φούρνο! 2. Τοποθετήστε το στον πάγκο της κουζίνας.

3. Βγάλτε το ρολό από το ταψί και βάλτε το σε ένα μεγάλο ξύλο κοπής. 4. Αν θέλετε, χρησιμοποιώντας μια κουτάλα σούπας, μαζέψτε λίγους από τους χυμούς μέσα από το ταψί, προσθέτοντάς τους στην κατσαρόλα με τη σάλτσα-γκρέιβι. Ζεστάνετε ξανά τη σάλτσα! 5. Με ένα κοφτερό μαχαίρι κρέατος, κόψτε το ρολό σε χοντρές φέτες, έτοιμες να τις σερβίρετε στο γιορτινό σας τραπέζι.

Θ. Προτάσεις σερβιρίσματος: Για να σερβίρετε τη σάλτσα: βάλτε τη ζεστή σάλτσα μέσα σε σαλτσιέρα και προσθέστε ένα κουτάλι σάλτσας.

Σερβίρετε αυτό το πεντανόστιμο, γιορταστικό πιάτο αμέσως, όσο είναι ακόμα ζεστό!

Για να εντυπωσιάσετε τους καλεσμένους σας, θα μπορούσατε να κόψετε το ρολό γαλοπούλας στο τραπέζι! Η γαλοπούλα είναι ακόμα τόσο τρυφερή και ζουμερή γιατί ψήθηκε με τη χυμώδη γέμιση, τυλιγμένη σε μπέικον και λαδόκολλα.

Οι πατάτες είναι χρυσαφένιες, πραγματικά τραγανές και σούπερ τραγανιστές! Δείτε αυτή τη γέμιση: επιδέξια ετοιμασμένη, ζουμερή και γεμάτη με εκπληκτικές γλυκές και αλμυρές γεύσεις!

Για το γιορταστικό μου δείπνο, σερβίρισα το γεμιστό Ρολό Γαλοπούλας μαζί με την έξτρα γέμιση, Χριστόψωμο και την απολαυστική φρέσκια σαλάτα μου με λαχανάκια Βρυξελλών Ελληνικού στυλ.

Μπορείτε να δείτε τη Συνταγή μου για Χριστόψωμο ΕΔΩ

Δείτε τη Σαλάτα μου με ψητά Λαχανάκια Βρυξελλών ΕΔΩ

Σερβίρετε 2 φέτες από το ρολό γαλοπούλας σε κάθε καλεσμένο, μια γενναιόδωρη μερίδα τραγανές πατάτες και περιχύστε από πάνω τους λίγη από τη ζεστή σάλτσα. Μπορείτε επίσης να το συνοδέψετε με σάλτσα cranberry. Σερβίρετε με ένα κρύο Ελληνικό Ροζέ «Αγιωργίτικο» Κρασί!

Ένα εντυπωσιακό πιάτο που πρέπει οπωσδήποτε να δοκιμάσετε! Πεντανόστιμο!

Απλά ένα εκπληκτικό, λαχταριστό φαγητό! Εγγυημένα ότι θα το απολαύσουν όλοι 💖!! Θα χαρείτε πολύ ακούγοντας τον ενθουσιασμό των καλεσμένων σας!

Ένα θαυμάσιο, κομψό, εντυπωσιακό, Γιορταστικό γεύμα!

I. Πληροφορίες φύλαξης: Αφού κρυώσουν όλα, φυλάξτε τα σε αεροστεγές δοχείο στο ψυγείο για 1 εβδομάδα ή στην κατάψυξη για 1 μήνα.

Κ. Πληροφορίες για το Γεμιστό ή Ρολό: Η Αγγλική λέξη «Roulade» και το Ελληνικό «Ρολό» προέρχονται από τη γαλλική λέξη "rouler”, που σημαίνει κυλάω. Το Roulade είναι ένα γνωστό ευρωπαϊκό πιάτο, συνήθως παρασκευασμένο με βοδινό ή χοιρινό κρέας.

Βρείτε όλες τις Συνταγές μου για Γεμιστό ή Ρολό ΕΔΩ

Στη Γερμανία είναι γνωστό ως “Fleisch Rouladen” δηλαδή “ρολά κρέατος”, γεμιστά με τουρσιά και μπέικον, που σερβίρονται σε εξαιρετικές περιπτώσεις με γλυκό και ξινό κόκκινο λάχανο, φρέσκια σαλάτα αγγούρι και πατάτες πουρέ.

Κοιτάξτε επίσης την συνταγή μου σε YouTube βίντεο, το λίνκ είναι: ΕΔΩ

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hyperbolicpurple · 6 years

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ASOIAF cooking challenge: the Crownlands (with recipes)

more info below

I chose the Crownlands as my region to represent. All the dishes except the actual crown roast are represented in the books from chapters set in King’s Landing (all Tyrion and Sansa chapters, as you can tell from the menu). The actual crown roast symbolizes the crown itself of course, as well as honors Robert’s death by boar. ;) Hence the red sauce, also!

My goal was not really medieval authenticity--just something tasty that made strong connections to the dishes set in the books. While I consulted Inn at the Crossroads and A Feast of Ice and Fire, I mostly used them as a reference for finding food and dishes represented in the books and didn’t follow any of their recipes in particular.

SUMMER GREENS SALAD:

I wasn’t sure what exactly constituted “summer greens.” Some googling led me to various greens like Malabar spinach, dandelion greens, sweet potato leaves, etc, that I wasn’t going to find in stores (and it’s not summer here anyway). I ended up going with a spring mix with some watercress (named as a summer green in at least one article I read). The ingredients are all the same as listed on the menu, and the salad dressing came from a bottle, because who has time for that? Also I added edible flowers I found at Whole Foods, since I know they’re a medieval thing and they charmed me. I kind of want to grow edible flowers now.

CREAMY CHESTNUT SOUP WITH CRUSTY HOT BREAD

Ingredients:

3 slices of bacon, cooked and set aside

2 leeks, white and light green parts halved and sliced

2 parsnips, peeled and diced small

1 lb dried chestnuts, soaked in water overnight

1 c white wine (I used a chardonnay)

7 c chicken stock

1 c half-and-half

Instructions:

Add a few tablespoons of butter (or bacon fat) to a soup pot over medium-low. Saute leeks until soft.

Add parsnips, chestnuts, and white wine. Let the wine reduce by half.

Add the chicken stock and bring to a simmer. Let it simmer for 30 minutes.

Blend. (I used an immersion blender.)

Strain through a fine-mesh strainer, one ladleful at a time and pressing with the back of the ladle to coax the soup through. (Seriously, don’t try to pour a bunch in at once ... I had to start the process over.)

Add the half-and-half. Garnish with crumbled bacon.

Other Notes:

I actually forgot to use bacon, so it didn’t make it into the soup. Other people said they really liked the soup, but personally I felt the carrotty flavor of the parsnips overpowered the chestnuts and I couldn’t really taste them (which is a shame, because the whole reason I wanted to make this soup in particular was my love of chestnuts). If I try this again, I’ll probably swap the parsnips out for rutabaga, which simmers up sweet and very mild, and see if it tastes more chestnutty that way. I might also try fresh chestnuts instead of dried.

I entertained a notion of making bread from scratch and then decided, nah. That’s store-bought, my friends.

CROWN ROAST OF PORK WITH BUTTERED CARROTS

I got an 18-rib crown roast (!), which was more than 12 pounds and hella expensive, and there are a lot of leftovers because that was way too much meat for six adults and a child. I dry-brined the pork a day in advance with two tablespoons of table salt, some minced garlic, and a mix of traditional fresh and dried herbs. In the future, I would want at least 2-3 days for the meat to continue to brine itself.

I followed the Serious Eats crown roast recipe. It came out moist and delicious, but fair warning: it took three hours at 250F, not two, for the thickest parts of the chops to come to 140F. Dinner delayed. Also, I sadly didn’t get the “charred bone” look the SE article promised. I thought they would look authentic! Alas.

The sauce was a basic red wine pan sauce. I started with some butter and a diced shallot in a pan. After sauteing, I added half a cup of red wine and half a cup of chicken stock, along with about 2-3 tablespoons of cherry preserves. I let that reduce by about half, then stirred in 2-3 tablespoons of cold butter to thicken and emulsify the sauce. (Contra many recipes, I’ve never found room-temp fats to emulsify correctly.) (Tip: A lot of pan sauce recipes are frustrating because they’ll ask you to do reduce, like, an entire bottle of wine, which might literally take hours in my experience, and there’s no point that much sauce anyway! One cup of starting liquid was more than enough for all of us.)

For the buttered carrots, I simmered carrot coins cut on the bias until they were soft-ish, then added them to a pan with half a stick (four tablespoons) of butter. To this was added cumin, cinnamon, and ginger paste (I didn’t measure the amounts tbh), then a few long drizzles of honey and a bit of apple cider vinegar, which I let reduce again. They got a bit too soft like that; I would drain them earlier if I made this recipe again.

HONEYCAKES WITH BLACKBERRIES AND NUTS

I thought I had taken a picture of these, but apparently I didn’t. It’s a shame, because they’re cute!

Inspired by basboussa, Arabic semolina cake recipes soaked in rosewater or orange blossom water syrup, I made this semolina cake recipe, leaving out the baking soda (unless I missed something, there was no acid to react with it, so it wouldn’t do anything), and adding 1/2 c of sliced almonds and 1/2 c frozen blackberries halved/quartered to the batter. It made about 10 nice thick cupcakes, but you could make it 12 if you wanted. They baked at 350F for about 25 minutes.

For the honey syrup, I stirred together 1/2 c each honey, water, and white sugar and let it simmer and reduce a bit on the stovetop. When the cakes were done, I took them out of their tins (I have a square cupcake tin, so they came out squares) and put them in a 9x13 pan, poked some holes in the top with a fork, and drizzled all the honey syrup over and let them soak it up. It might seem like too much, but the cakes are up to the task! They were really delicious, IMO. The best part of the dinner. But then, I love sweets.

Although this wasn’t on the menu, I served them with iced milk sweetened with honey. I gently heated a half-gallon of whole milk and stirred in about a cup of honey, then splashed some half-and-half in for creaminess. Medieval milk had cream in it, didn’t it? So that’s totally authentic, right? ;) VERY GOOD. And rich. And good.

#asoiaf cooking #asoiaf #food #recipes

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lvl1-chef · 6 years

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If you can believe it, I’ve been creating video game food recipes going on almost three years now. That means I finally have enough to start making round-up posts like these!

Since I’ll be away with family this week, I won’t have a chance to make anything new. I thought about it for a bit and realized that I’ve already put out quite a few Thanksgiving appropriate recipes to date, so why not revisit a few of those!? That said, here’s my collection of 7 (actually 9) recipes that would be perfect additions to your table this holiday. Hope you like ’em! And be sure to let me know what you think :].

Now without further ado, let’s see what we got!

The Elder Scrolls: Skyrim – Sweet Rolls

Get the recipe here! -> Sweet Rolls

These little treats (a hybrid of a bundt cake and popovers) are fun to make and fun to eat. The sweet icing on top is optional, but it elevates these rolls into the irresistible. Try them out if you’re looking to deviate from the usual thanksgiving pie scene, and don’t worry, they still leave your kitchen smelling divine!

Stardew Valley – Autumn’s Bounty

Get the recipe here! -> Autumn’s Bounty

There’s no better time of year for a dish like this! A mix of roasted pumpkin, sweet potato, and other Fall veggies, married with savory bacon and a touch of honey makes this an impressive tasting (and looking!) side dish that would be at home on any Thanksgiving table.

The Legend of Zelda: Twilight Princess – Good Soup

Get the recipe here! -> Good Soup

One of the three soups from Yeto’s mansion gives us our second pumpkin based recipe in this list. This is definitely one of the recipes I’ve come back to the most over the years because it’s just so warm and comforting. Make yourself a tasty stock to start with and this soup goes from good to great!

UNDERTALE – Butterscotch Cinnamon Pie

Get the recipe here! -> Butterscotch Cinnamon Pie

The butts pie has been a fan favorite for years now and I always love seeing pictures of people including it in their holiday spreads. If you want to fill your house with the best smell ever, this is the recipe to try. Goat Mom would be proud ]: )

Stardew Valley – Cranberry Sauce, Cranberry Candy, & Stuffing

Get the recipe here! -> Cranberry Recipes

Woah! Three recipes for the price of one! (it’s easy when they’re all free!) Stuffing and cranberry sauce are always familiar faces at the Thanksgiving table so try out these recipes and I bet no one will even know they were inspired by a video game! Making all three is a great way to get the most out of that bag of frozen cranberries. Fresh work too!

The Legend of Zelda: The Wind Waker – Deku Nut Cake

Get the recipe here! -> Deku Nut Cake

This was a really fun recipe to work on and it’s not really like anything I’d ever eaten before. Chestnuts are the titular Deku Nuts in the cake but there’s pear, coconut, and caramel in there as well. Check out the recipe if you’re looking to try something new. Goes great with coffee for a satisfying morning snack to enjoy before the festivities or the day after!

The Legend of Zelda: Breath of the Wild – Tough Meat Stuffed Pumpkin

Get the recipe here! -> Tough Meat Stuffed Pumpkin

Can’t get enough pumpkin? This final recipe is like the older, beefier cousin of the Good Soup up above. It definitely makes and impressive centerpiece and you can even cover it with the pumpkin ‘lid’ to keep it warm on the table. A filling stew that also increases your defense, what’s not to love!?

Lvl.1 Chef Social Media Links:

+ Twitter + Instagram + Facebook + Patreon

#thanksgiving #recipes #recipe #recipe blog #video games #video game food #lvl1-chef #pixeltoplate #nintendo #zelda #Skyrim #undertale #stardew valley

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askwhatsforlunch · 3 years

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Roasted Chestnuts and Potatoes with Bacon

These Roasted Chestnuts and Potatoes with Bacon are deliciously hearty and comforting, particularly if one has been out on a long walk or done heavy work in the garden!

Ingredients (serves 2):

6 medium potatoes

3 large garlic cloves

2 fresh rosemary sprigs

1 teaspoon fleur de sel or sea salt flakes

½ teaspoon freshly cracked black pepper

3 tablespoons olive oil

4 strips smoked streaky bacon

250 grams/8.8 ounces chestnuts ( jar, canned or sous-vide)

3 tablespoons good quality White Port

Parmesan

Preheat oven to 210°C/410°F.

Peel and halve potatoes and put them in a roasting dish or tin. Crush two of the garlic cloves and add to the potatoes, along with rosemary sprigs, scattering a few rosemary leaves onto the spuds. Season with fleur de sel and black pepper, and drizzle generously with olive oil. Toss well to coat in oil and herbs and seasoning, and place in the middle of the hot oven. Roast, at 210°C/410°F, 35 minutes.

With a sharp knife, cut bacon strips into bits.

Add chestnuts and sliced garlic to the potatoes, and toss to combine. Drizzle generously with White Port. Scatter bacon bits liberally on top, and bake, a further 20 minutes, at 210°C/410°F.

Remove from the oven, and immediately shave Parmesan with a vegetable peeler, over the roasted vegetables.

Serve Roasted Chestnuts and Potatoes with Bacon hot.

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aylesfordfarmersmarket · 3 years

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What to buy in December With over 35 stalls booked for this December’s market, you’ll be sure of finding many of the items on your Christmas shopping list. The atmosphere and spirit at markets at this time of year is infectious, with stallholders and producers happy to share recipe ideas and tips on how to get the best flavours and tastes from their produce. This is the time to buy food and drink items both to enjoy yourself or with friends and family in your bubble, while locally made sauces, jams and marmalades and other preserves make delicious presents. Enthusiasm for food and drink shopping is close to fever pitch at this time of the year - with people stocking up for a season of feasting. Game is still very much available; perhaps a rack of venison with a haggis and rosemary flavoured crust or roasted in Kentish cider. In Britain, roast turkey with all the trimmings is a favourite for Christmas Day lunch and can be ordered at the market. But what about trying something different? Perhaps a succulent goose or gleaming roast of rare breed beef or pork might tempt you this year. Or perhaps seasonal game, for example venison, partridge or pheasant, are particularly suitable if you are cooking for small groups of family and friends. Ingredients for main and side dishes for seasonal meals are available at market from a range of stalls. How about roast turkey with a citrus and herb stuffing, with side dishes of honey-glazed carrots; Brussels sprouts with bacon and chestnuts; roast potatoes and all topped with a turkey flavoured gravy. Get all the ingredients from the market, and ask for floury potatoes that make the best roasties. Winter vegetables are full of flavour, benefitting from the colder weather. It’s time to stock up on broccoli, Brussels sprouts and leafy greens such as spinach and chard. Cabbage and turnips are available alongside sweet potatoes. (at Aylesford Farmers Market) https://www.instagram.com/p/CI3MGIvFTBV/?igshid=fertps5772n1

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the-coconut-asado · 3 years

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Food Wars in Wrigglesbrook

First they took our longhauls. Then they came for the short hops. But even in the slapped backside that has been 2020, they will never take our inalienable right to go somewhere, eat something and smugly share the ‘gram.

So while Vietnam in May and Galway in July are memories we are yet to make, booking a 19th century Romany caravan on the Welsh borders in September became the one we did.

In a normal year we wouldn’t have noticed you could stay in a Romany caravan near Wales or anywhere else for that matter, but once you start googling you can find all sorts of ways to spend your refunds from BA: sleep with horses in Yorkshire - £250 a night for an aluminium frame bunk bed, the smell of manure and night terrors from Red Rum licking your face; or a yurt in Somerset - I’ve seen too many disgruntled Four in a Bed contestants to think this is a good idea. But the idea of cosying up in an olde worlde caravan next to an open fire and a babbling brook? You have my attention.

The open fire and cooking pot were especially attractive as we weren’t expecting to have any memorable dining out experiences. For one thing, you never knew when the next lockdown was coming, so that Rule of Six could very quickly become a takeaway pasty on the A414; and on the other, we had yet to have a pub grub meal anywhere in the UK that gave us that irresistible string of emoji drools. We expected ‘ok’ but not OMG - so we started planning a trip for the local farm shop once we arrived and felt more Chevy Chase than the opening of National Lampoon’s vacation.

Then we did arrive, ravenous, and resumed our Trip Advisor habit with a vengeance.

At this point I should mention that this is a true story but names have been changed to protect the innocent.

We knew that there was a pub within walking distance, but here’s the thing about Trip Advisor: you have to read between the lines. Too many effusive yet vague 5 stars and you start to suspect critical faculties are low; people complaining about a mardy waiter but grudgingly acknowledging the silky gnocchi may be worth closer inspection. Measured against these criteria we were intrigued by the reviews for our local. It seemed like the food really was delicious (the degree of description, particularly of the game pie, was forensic), but that we may have a Basil and Sybil Fawlty on our hands. People talked of fights breaking out - between Basil and Sybil, Basil and customers, Sybil and customers - just name your combination. 2 star reviews were routinely met with a response that could cut you off at the knees with its sarcasm. Our dinner was decided.

It felt easy at first. Seated away from other punters and not so near the open door as to catch a cold rather than Covid, and were served our drinks on the double. And then things got ‘interesting’. 20 or so minutes in I politely enquired if we could order. Sybil, hair bun askew, frostily told us she was run off her feet and would deal with us when ready. We looked around - there were three covers in the restaurant and a further 3 outside. Still, we were on holiday so we took a deep breath and carried on drinking.

Shortly after Basil himself bowled up, pad and pen in hand. ‘ Do you have the game pie tonight?’ Adam asked. With a face that said ‘thanks for reminding me (sarcastic version)’ Basil launched into the sorry tale of his put-upon weekend, churning out over 100 of them. ‘ Not enough pigeons so I had to have words with our supplier, but that’s Brexit for you (eye roll).’

We ordered game pie and when it arrived it was sensational. I had rarely eaten a pie with such depth of flavour and warm, autumnal embrace. When Basil came to take our plates, I asked him what was in it to give it such complexity. “ A secret!’ he snapped. “Just one ingredient then’ I coaxed. I tried to pull off a boozy conspiratorial smile, but just looked like I was having a stroke. He drew a deep breath: “ Teal, pigeon, venison, partridge, wild boar. That’s all I’ll say”. I took a mental note.

A few minutes later he slammed a glass of something in front of me. I jumped as he said: ’ Tell me what that is then. Go on! I’ll tell you something - it’s’ not cooking sherry!”

I took a sip. “ Madeira?”

His mood changed slightly. “Exactly so. No one else round here uses madeira, just cheap supermarket alcohol. And now..” he said with a grand sweep of his hand as Sybil approached muleishly to take our dessert order: ‘ My darling wife will tell you what we have for afters’.

“ What’s the dessert of the day?.”

“ I’d have to check” said Sybil. The frost wasn’t thawing.

“ Why don’t you know? ‘ Basil demanded . ‘ There’s going to be words about this tomorrow”

‘Who says I’ll come in tomorrow?’ she snarled.

‘I don’t care if you come in tomorrow!’

‘I’ll have the rhubarb crumble!’ I interjected quickly.

Sybil was an inch away from ‘You know where you can stick your rhubarb crumble!’ so I felt I was doing my bit for the war effort. That and I did really want some rhubarb crumble and sod dessert of the day. But Sybil was aggressively set on checking it out and turned on her heel with consummate dramatic timing. She returned. It was sticky toffee pudding. “No thanks” from Adam at this stage would have been churlish.

With no knife left on our table with which to cut a slice of atmosphere, but satisfied that I now had most of the ingredients for Basil’s secret game pie, we tucked into our puddings. They were both molten and packed with flavour. Maybe what we had witnessed was not a slanging match but their creative process.

The next morning our host at the Caravan B&B served up the best English breakfast, with a demeanour more Biden than the Trumps of the previous evening. Homemade toasted bread, local black pudding and slabs of bacon with crispy fat - he and his wife clearly knew about food.

We decided to take one of his recommendations and try the next nearest pub that evening - a short drive away with equally complimentary reviews about the food but no apparent turf war between the owners. Here we dined on roast pork belly with crispy pig cheeks, a steak and ale pie (flaky delicious pastry, but without the sucker punch hit of Basil’s Game), and wondered why this part of the country had such a concentration of good pub food. And then we dined out at a third pub on our last night and our run of good luck came to an end. Partly my fault for ordering a curry because I have never yet had a good curry in a pub, but not my fault that the apple crumble had no sugar in it whatsoever.

Anyway, here we are back at home, it’s December, the cold has set in and the first vaccines are coming over the horizon. So you might like to try my take on Basil’s Game Pie for the ultimate winter warmer, followed by my Torta di Ricotta flavoured with the sweetest Miyagawa tangerines of the season - Dessert of the Day in my fantasy restaurant. Start your dinner with the quickest and yummiest dressed Burrata (not so much a recipe as an assembly, learnt from Jock Zonfrillo on this year’s Australian Masterchef) and I promise you will find no reason to argue with anyone.

Just don’t mention the war.

Game and Marsala Pie with Potato Pastry

I have used a mix of venison, partridge and pheasant here, but take your pick from whatever is in season - proportion one animal to two birds (so wild boar could supplement venison for example). I found that Marsala gives that same depth of flavour as madeira and is cheaper. You can make either normal shortcrust, or my delicious (if super short and un-photogenic) potato pastry. Serves 4-6.

Ingredients

For the game filling:

3 tbsps extra virgin olive oil

250g piece of pancetta, diced

1 large onion, chopped

2 cloves garlic, grated

1 large carrot, chopped

500g venison, cubed

250 ml game stock (made with pheasant carcass) or beef stock

Meat from 2 x pheasants, cubed

6 partridge breasts, cubed

250 ml marsala

250g chopped chestnut mushrooms

Tablespoon redcurrant jelly

Handful of fresh rosemary, chopped

Handful of chopped fresh thyme

1 tsp salt

6 juniper berries

For the potato pastry:

175g self-raising flour

125g unsalted butter, cut into small cubes

175g cold mashed potato

1 egg, beaten.

How to Make

Heat 2 tbsp. of the olive oil in a casserole add the pancetta and fry until golden brown. Add the chopped onions, and stir to coat in the oil and pancetta fat. Continue for a couple of minutes until the onions soften, then add the garlic and the chopped carrot and continue to stir. Add the venison and continue to saute until brown, then add the game stock, marsala, herbs and juniper berries, along with the salt and a grind of black pepper. Cover and simmer for 45 minutes.

While the venison is simmering, add the remaining tbsp olive oil to a frying pan. When hot, add the diced pheasant and partridge followed by the mushrooms. Saute for about 5 minutes until the edges of the game are brown and slightly caramelised.

After 45 minutes, add the game birds and mushrooms to the venison, and stir in the redcurrant jelly. Cover again and continue to cook for a further 15 minutes. Take off the heat and cool.

To make the pastry, rub the cold, cubed butter into the flour in a large bowl until it resembles breadcrumbs, then add the mashed potato to bind it all together. Roll into a ball then flatten slightly, wrap in clingfilm and chill for 30 minutes.

Heat the oven to 200C. Put the game filling into a large, deep pie dish. Roll out the pastry carefully between two sheets of greasproof paper (this pastry is very crumbly and won’t behave as well as shortcrust). Lift carefully and place on top of the pie dish to form a crust, and patch ad pinch where the pastry tears. Trim any overhang and pinch the edges to seal (you can make leaves and roses from the spare pastry to decorate the top of the pie). Brush the whole surface with the beaten egg, then bake in the oven for 20 -25 minutes. Serve warm with some buttered cabbage.

Miyagawa Torta di Ricotta

I make many different versions of this light and velvety italian version of cheesecake-in-a tart, but this one has a delicious citrus hit. Serves 6-8.

Ingredients

For the filling:

250g ricotta cheese

100g caster sugar

2 large eggs, beaten

100ml double cream

Zest and juice of 2 miyagawas (or you can use clementines)

1 tsp. Vanilla paste

For the pastry (this makes twice as much as you need, so use half and freeze the rest)

500g plain flour

250g unsalted butter, chilled ad cut into small cubes

175g icing sugar

2 eggs

For the syrup:

Juice of 2 miyagawas

100g caster sugar\½ tsp. Ground cardamom

50 ml water

How to make

First make the pastry. Put the flour and butter into a food processor and blitz until the consistency of breadcrumbs. Add the icing sugar and pulse for a minute, then, with the motor running, add the two beaten eggs and pulse until it just comes together (don’t overwork).

Turn out onto a floured surface, divide in two, pat one half into a flatish circle, wrap in clingfilm and chill for an hour. Cut one third of the second ball and put to one side. Wrap the rest in clingfilm and freeze).

Heat the oven to 180C. Roll out the pastry to fit a 23 cm tart tin. Trim the edges (save these for later) , prick the base all over with a fork then line with baking parchment and bake blind (using baking beans or any dried beans) for 20 minutes. Remove the baking parchment and beans, brush the base of the pastry with beaten egg, then return to the oven for a further 15 mins. Remove from the oven and cool while you make the filling.

To make the filling: mix all the ingredients together until smooth. Pour into the cooled tart shell.

Working with your remaining pastry, roll out again and cut strips, then lattice these strips across the top of the tart.

Bake in the oven for 25-30 minutes or until the filling is firm but still a bit wobbly. Remove from the oven and cool.

Make the syrup: Put all the ingredients into a small saucepan and heat gently until the sugar is dissolved. Bring to the boil and then boil for 5 minutes until thickened slightly. Turn off the heat and cool - as it cools, the syrup will thicken more. When cool, brush the syrup over the surface of the tart. Leave for an hour and then serve. This tart will keep well under a cover for another couple of days.

Dressed Burrata

So luscious with an unexpected hit of chilli. From first thought to table in 2 minutes.

Serves 2.

Take one burrata, at room temperature, and pop it into a small bowl. Snip a generous cross in the top of the cheese with scissors, enough to let it ooze. Drizzle on some top quality extra virgin olive oil, two turns of a black pepper mill, a generous pinch of sea salt, a chopped red thai chilli and a squeeze of lemon juice.

Eat straight away with slices of toasted sourdough or, as in this picture, some of my toasted beer and buttermilk soda bread.

0 notes

sartle-blog · 3 years

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A Norman Rockwell Thanksgiving

As a staple in the seasonal meme circuit, Freedom from Want by Norman Rockwell is perhaps the most iconic image of Thanksgiving. Over the years, its appropriately sumptuous meal of turkey, cranberry sauce, celery, and an unspecified casserole has been reinterpreted to create new meaning from its initial publication in the Saturday Evening Post in 1943 to the present day.

It has been re-imagined by artists from Charles Schulz, the creator of "Peanuts," another Thanksgiving institution, who replaces the family members with characters from the cartoon, to George Kennedy, who inserts the Republican leaders Paul Ryan, Mitch McConnell, and Donald Trump into the image and replaces the turkey with a turkey carcass.

Another rendition by Ross MacDonald which was published in Vanity Fair includes the infamously incarcerated, including Bernie Madoff. It is appropriately titled Wanting for Freedom.

After decades of reproduction, Norman Rockwell’s Thanksgiving menu may be the canonical bill of fare. Adapted from "The Norman Rockwell Illustrated Cookbook", here are his recipes for roast turkey with chestnut dressing, mashed potatoes, French-style green beans, cranberry holiday salad, and pumpkin pie which pairs perfectly with a plate of raw celery on the side.

Roast Turkey with Chestnut Dressing

Six to eight servings

1 ten to twelve pound turkey, thawed if frozen

Chestnut Dressing

¼ cup of butter or margarine

1 large onion, peeled and chopped

2 stalks of celery

¼ pound of ground veal

¼ pound of ground pork

1 turkey liver, chopped

¾ tsp salt

Freshly ground pepper

½ tsp Hungarian sweet paprika

6 cups soft bread cubes

¼ cup parsley, chopped

1 pound chestnuts, roasted, skinned, and chopped

1 egg, beaten

5 slices of bacon

Wash turkey well, remove giblet pack and save the liver for the dressing. Lightly salt the cavity and set aside while preparing the dressing.

Melt butter in a large skillet. Add onion and celery; saute until tender. Transfer to a large mixing bowl.

Add veal, pork and liver to the skillet and saute until lightly browned. Season with salt, pepper, and paprika.

Add meat to the onion and celery mixture followed by the bread, parsley, chestnuts, and egg.

Stuff turkey with the dressing and place in a roasting pan, breast-side up. Lay bacon strips in a single layer over the turkey.

Roast for four hours at 325 F to an internal temperature of 185 F. Let it sit for 20 minutes before carving.

Make gravy using the pan drippings.

Mashed Potatoes

Six servings

6 medium potatoes, washed and peeled

3 tbsp butter

1 tsp salt

⅓ cup hot milk or cream

Cook potatoes covered for 15-20 minutes in boiling salted water until tender.

Drain and mash potatoes with fork or potato masher.

Add butter, salt, and cream and beat it with fork or whisk until creamy

French-style Green Beans

Six servings

2 pounds fresh green beans

1 small clove garlic, crushed

¼ cup butter

2 tsp salt

⅛ tsp pepper, freshly ground

2 tsp, parsley, finely chopped

Trim ends off green beans and place on top of a vegetable steamer in a pot. Steam until beans are crisp-tender, around 5-8 minutes.

In a pan, add garlic and butter and saute until fragrant, around 3 minutes. Then add beans and saute for another 2 minutes.

Add parsley, salt, and pepper and mix well.

Cranberry Holiday Salad

Six servings

2 cups raw cranberries

1 orange

1 cup water

¼ cup sugar

1 packet unflavored gelatin

¼ cup cold water

½ cup seedless grapes, sliced

1 cup celery, diced

¼ cup nuts, chopped

Cook cranberries, orange, and water in a covered saucepan until cranberry skins pop. Strain through a fine sieve.

Add sugar to strained liquid and heat until boiling.

Soften gelatin in cold water. Add liquid until the gelatin is dissolved and chill until syrupy.

Add grapes, celery, and nuts and pour mixture into a ring mold. Chill until firm.

Pumpkin Pie

Six servings

1 unbaked eight-inch pastry shell

1 cup canned pumpkin

½ tsp cinnamon

¼ tsp ginger

¼ tsp nutmeg

⅛ tsp cloves

1 cup milk, half-and-half, or evaporated milk

½ cup sugar

1 egg, beaten

½ tsp salt

Prepare the unbaked pastry shell and preheat the oven to 400 F.

In a bowl, mix pumpkin, cinnamon, ginger, nutmeg, and cloves. Next, stir in the milk, sugar, egg, and salt.

Pour mixture into the pastry shell and bake for 1 hour.

Pie is done when a table knife inserted into the center comes out clean. Filling may be soft but will set when cooled. Cool for at least two hours before serving.

Additional resources about Norman Rockwell you may find interesting:

"My Adventures as an Illustrator: The Definitive Edition" by Norman Rockwell

"Norman Rockwell's Faith of America" by Fred Bauer

Disclaimer: Some of the links in this blog are Amazon affiliate links, meaning that at no additional cost to you, by clicking through and making a purchase, you will also be contributing to the growth of Sartle.

By: Abby Li

#norman rockwell #happy thanksgiving #thanksgiving #american holiday #happy holidays #america #fun stuff #recipes #art history #history of art #freedom from want

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bap-time · 7 years

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Starpop Dish List

Here is a masterpost of all the dishes in Starpop, including satiation/health/affection values, ingredients required and anything needed to make pre-cooked ingredients (like fried egg requiring egg, for example).

This list is as of posting probably about 97% completed. It does not include temporary dishes (such as the B.A.P members’ favourite foods). If a dish in this list is not present in your recipe book it is most likely because you haven’t made 10 of the “lower-tier” dish (check the dish listed above the one you don’t have).

If you have uncovered any dishes not listed here, the ingredients of any “????” dishes or have any corrections; please send me an ask and I will edit it.

I will also insert this list into an Excel spreadsheet that can be accessed here.

Korean Food

Bibimbap (🍴70,⚡16,❤70) red pepper paste, rice, carrot, fried egg (req. egg) Perilla Dough Soup (🍴70,⚡18,❤73) wheat flour, potato, anchovy broth (req. anchovy stir fry, meat stock) perilla powder Bean Paste Stew (🍴70,⚡19,❤80) soybean paste, tofu , mushroom, anchovy broth Stir-fried Rice Cake (🍴70,⚡22,❤98) rice cake, red pepper powder, spiced soy sauce (req. soy sauce, sugar, garlic, welsh onion), fish cake Kimchi Fried Rice (🍴80,⚡26,❤117) kimchi, rice, onion, fried egg (req. egg) Pork Kimchi Stew (🍴80,⚡30,❤138) kimchi, tofu, pork, welsh onion Steamed Ribs (🍴80,⚡30,❤154) seasoned pork ribs (req. spiced soy sauce [req. soy sauce, sugar, garlic, welsh onion], pork), carrot, meat stock, welsh onion Tuna Rice Ball (🍴80,⚡35,❤160) tuna, rice, laver, mayonnaise Braised Potatoes with Beef (🍴90,⚡50,❤359) beef, potato, onion, spiced soy sauce (req. soy sauce, sugar, garlic, welsh onion) Bulgogi (🍴90,⚡50,❤363) beef, cabbage, egg, spiced soy sauce (req. soy sauce, sugar, garlic, welsh onion) Oden Soup (🍴28,⚡16,❤80) anchovy broth (req. anchovy stir fry, meat stock), white radish, fish cake, welsh onion Stir-fried anchovies with Red Pepper Paste (🍴45,⚡20,❤105) anchovy stir fry, red pepper paste, spiced soy sauce (req. soy sauce, sugar, garlic, welsh onion) Spicy Blue Crab Stew (🍴65,⚡35,❤170) crab, red pepper powder, soybean paste, mushroom Fried Pork Rib Balls (🍴75,⚡35,❤185) seasoned pork ribs (req. spiced soy sauce [req. soy sauce, sugar, garlic, welsh onion], pork), fried flour, hot spice (req. red pepper powder, habanero chili, garlic) Chicken Noodle Soup (🍴45,⚡16,❤63) chicken, wheat flour, egg, mushroom Red Pepper Paste Stew (🍴60,⚡24,❤88) red pepper paste, potato, onion, anchovy broth (req. anchovy stir fry, meat stock) Braised Tofu (🍴50,⚡24,❤94) tofu, spiced soy sauce (req. soy sauce, sugar, garlic, welsh onion), red pepper powder Braised Spicy Ribs (🍴85,⚡38,❤197) seasoned pork ribs (req. spiced soy sauce [req. soy sauce, sugar, garlic, welsh onion], pork), potato, onion, hot spice (req. red pepper powder, habanero chili, garlic) Bulgogi Green Onion Pancake (🍴100,⚡60,❤293) beef, welsh onion, wheat flour, egg Leek Pancake (🍴80,⚡44,❤180) chives, wheat flour, red pepper, soy sauce Stir-fried Pork Belly with Bean Sprouts (🍴80,⚡36,❤142) pork, green bean sprouts, onion, spiced soy sauce (req. soy sauce, sugar, garlic, welsh onion) Bamboo Leaf Rice (🍴45,⚡17,❤60) chicken, rice, bamboo leaf, chestnut Pollack Stew (🍴100,⚡58,❤274) frozen pollack (req. pollack, ice, salt), red pepper paste spice (req. red pepper powder, red pepper paste, soy sauce, garlic), white radish, tofu Abalone Rice Porridge (🍴100,⚡65,❤333) abalone, rice, sesame oil, meat stock Stir-fried Kimchi and Tuna (🍴100,⚡59,❤278) tuna, kimchi (req. napa cabbage, red pepper powder, salt, pickled shrimp [req. shrimp, salt]), sesame oil, welsh onion Braised Cutlassfish (🍴100,⚡65,❤272) seasoning hairtail (req. hairtail, red pepper paste spice [req. red pepper powder, red pepper paste, soy sauce, garlic]), white radish, red pepper Cutlassfish Pumpkin Stew (🍴100,⚡65,❤337) seasoning hairtail (req. hairtail, red pepper paste spice [req. red pepper powder, red pepper paste, soy sauce, garlic]), sweet pumpkin, welsh onion, meat stuck Pollack Pancake (🍴80,⚡35,❤168) frozen pollack (req. pollack, ice, salt), wheat flour, egg, salt Stir-fried Squid (🍴100,⚡56,❤234) seasoning squid (req. squid, red pepper paste spice [req. red pepper powder, red pepper paste, soy sauce, garlic]), garlic, onion, zucchini Dongtaetkkuk (🍴100,⚡61,❤297) frozen pollack (req. pollack, ice, salt), white radish, welsh onion, refined rice wine Braised Mackerel (🍴100,⚡55,❤230) salted mackerel (req. mackerel, salt), red pepper paste spice (req. red pepper powder, red pepper paste, soy sauce, garlic), meat stock, white radish Roasted Mackerel (🍴85,⚡36,❤146) salted mackerel (req. mackerel, salt), soy sauce, welsh onion, garlic Grilled Halibut with Butter (🍴71,⚡26,❤101) salted halibut (req. halibut, salt), butter Braised Halibut with Daikon (🍴70,⚡23,❤108) salted halibut (req. halibut, salt), welsh onion, white radish, red pepper Halibut Steak (🍴80,⚡35,❤178) salted halibut (req. halibut, salt), salt, butter, garlic Stir-fried Webfoot Octopus (🍴100,⚡51,❤226) seasoning webfoot octopus (req. octopus, red pepper paste spice [req. red pepper powder, red pepper paste, soy sauce, garlic]), welsh onion, onion, red pepper Fried Rice with Webfoot Octopus (🍴100,⚡52,❤228) seasoning webfoot octopus (req. octopus, red pepper paste spice [req. red pepper powder, red pepper paste, soy sauce, garlic]), welsh onion, bean sprouts, rice Roasted Webfoot Octopus (🍴80,⚡37,❤193) seasoning webfoot octopus (req. octopus, red pepper paste spice [req. red pepper powder, red pepper paste, soy sauce, garlic]), welsh onion Grilled Eel (🍴100,⚡50,❤216) salted eel (req. eel, salt), ginger, red pepper paste spice (req. red pepper powder, red pepper paste, soy sauce, garlic), sesame oil Electric Eel Soup (🍴81,⚡37,❤194) ???? Chilled Jellyfish Salad (🍴60,⚡18,❤82) seasoned jellyfish (req. jellyfish, vinegar, sugar, soy sauce), cucumber, horseradish, sesame oil Chilled Pigs’ Feet Salad (🍴71,⚡26,❤101) seasoned jellyfish (req. jellyfish, vinegar, sugar, soy sauce), pork, cucumber, horseradish Noodle Soup with Clams (🍴60,⚡17,❤76) wheat flour, clam, anchovy broth (req. anchovy stir fry, meats stock), zucchini Stuffed Squid (🍴60,⚡17,❤75) squid, tofu, pork, egg Ginseng Chicken Soup (🍴100,⚡56,❤248) chicken, ginseng, rice, jujube Spicy Abalone Soup (🍴100,⚡75,❤420) abalone, jujube, mushroom, hot spice (req. red pepper powder, habanero chili, garlic) Abalone Steak (🍴100,⚡70,❤630) abalone, beef, steak sauce, garlic Pheasant Dumpling Hot Pot (🍴80,⚡35,❤163) dumpling, welsh onion, mushroom, meat stock Mackerel Loach Soup (🍴45,⚡16,❤75) salted mackerel, red pepper, mushroom, red pepper paste Flowers Seaweed Rice Rolls (🍴60,⚡18,❤80) rice, flying fish roe, laver, edible flower Flowers Bibimbap (🍴100,⚡65,❤353) rice, beef, edible flower, red pepper paste spice (req. red pepper powder, red pepper paste, soy sauce, garlic)

Western Food

Scrambled Egg (🍴30,⚡5,❤7) egg, salt Cheese Scrambled Eggs (🍴45,⚡14,❤25) egg, salt, cheese Ham Cheese Scrambled Eggs (🍴60,⚡25,❤52) egg, salt, cheese, ham Toast (🍴45,⚡8,❤17) bread, cabbage, egg Cheese Toast (🍴45,⚡15,❤27) bread, cabbage, dressing, cheese Bacon Cheese Toast (🍴100,⚡40,❤102) bread, cabbage, cheese, bacon Popcorn (🍴45,⚡10,❤20) corn, salt, butter Corn Soup (🍴45,⚡15,❤26) corn, potato, onion, butter Cheese-burger (🍴45,⚡16,❤28) bread, lettuce, cheese Chicken Burger (🍴60,⚡20,❤42) bread, lettuce, cheese, chicken Barbeque Burger (🍴100,⚡43,❤107) bread, lettuce, cheese, chicken Tofu Steak (🍴60,⚡17,❤38) tofu, egg, steak sauce, onion Tuna Steak (🍴100,⚡41,❤103) tuna, salt, steak sauce, onion Potato Pizza (🍴60,⚡16,❤36) wheat flour, cheese, tomato sauce, potato Bacon Pizza (🍴100,⚡42,❤106) wheat flour, cheese, tomato sauce, bacon Lobster Pizza (🍴100,⚡69,❤218) wheat flour, cheese, tomato sauce, bacon Mushroom Risotto (🍴60,⚡18,❤39) onion, rice, mushroom, cheese Shrimp Roll (🍴60,⚡25,❤51) butter, mayonnaise, bread, shrimp Crab Roll (🍴100,⚡41,❤102) butter, mayonnaise, bread, crab Lobster Roll (🍴100,⚡️68,❤214) butter, mayonnaise, bread, lobster Tofu Cheese Roll (🍴60,⚡24,❤50) tofu, flying fish roe, cheese, fried flour Strawberry Whipped Cream Roll (🍴40,⚡6,❤23) strawberry, bread, fresh cream Salmon Rolls with Pomegranate Sauce (🍴30,⚡9,❤50) pomegranate sauce, salmon, lettuce, onion Lobster Salad (🍴85,⚡50,❤285) lobster, dressing, cabbage, corn Banana Crepe (🍴45,⚡18,❤65) banana, fresh cream, wheat flour, egg Sweet Pumpkin Cream Spaghetti (🍴80,⚡31,❤110) sweet pumpkin, cream sauce, noodle, mushroom Milk Cocoa (🍴45,⚡18,❤65) milk, chocolate, cocoa powder, fresh cream Paella (🍴60,⚡25,❤113) rice, tomato sauce, octopus, shrimp

Japanese Food

Udon (🍴30,⚡6,❤8) noodle, soy sauce Fried Tofu Udon (🍴45,⚡13,❤24) noodle, soy sauce, fried tofu Fried Shrimp Udon (🍴60,⚡19,❤41) noodle, soy sauce, fried flour, shrimp Egg Sushi (🍴30,⚡8,❤10) egg, rice, horseradish Shrimp Sushi (🍴45,⚡14,❤25) shrimp, rice, horseradish Tuna Sushi (🍴80,⚡️35,❤79) tuna, rice, horseradish Strawberry Wagashi (🍴55,⚡9,❤39) rice cake, sugar, adzuki beans, strawberry Okonomiyaki (🍴70,⚡16,❤67) wheat flour, cabbage, dried bonito, pork Natto Topped Rice (🍴70,⚡16,❤70) rice, natto, egg, welsh onion Buckwheat Noodles (🍴70,⚡23,❤104) buckwheat noodles, white radish, welsh onion, dried bonito broth (req. dried bonito, meat stock) Chicken Topped Rice (🍴80,⚡26,❤113) chicken, fried egg (req. egg), onion, spiced soy sauce (req. soy sauce, sugar, garlic, welsh onion) Takoyaki (🍴80,⚡26,❤117) octopus, wheat flour, spiced soy sauce (req. soy sauce, sugar, garlic, welsh onion), dried bonito Salmon Sushi (🍴80,⚡35,❤169) sushi (req. vinegar, rice, sugar), salmon, horseradish Gyudong (🍴100,⚡35,❤369) beef, egg, onion, spiced soy sauce (req. soy sauce, sugar, garlic, welsh onion) Beef Yakisoba (🍴100,⚡35,❤369) beef, spiced soy sauce (req. soy sauce, sugar, garlic, welsh onion), noodle, mushroom Octopus Sushi (🍴30,⚡15,❤75) sushi (req. vinegar, rice, sugar), octopus Natto Sandwich (🍴40,⚡19,❤95) natto, bread, lettuce, dressing Katsuo Udon (🍴60,⚡21,❤125) dried bonito broth (req. dried bonito, meat stock), noodle, soy sauce, fried tofu Japanese-style Tomato Salad (🍴45,⚡12,❤48) tomato, soy sauce, vinegar, onion Japanese-style Fried Bell Pepper (🍴60,⚡21,❤83) bell paper, pork, wheat flour, barbecue sauce Clear Soup (🍴60,⚡25,❤179) dried bonito broth (req. dried bonito, meat stock), mushroom, clams, welsh onion Braised Chicken with Soy Sauce (🍴80,⚡37,❤179) chicken, soy sauce, rice wine, sugar Rice Wine Steamed Clams (🍴100,⚡45,❤190) clams, garlic, soy sauce, rice wine Kobe Beef Stew (🍴100,⚡50,❤198) kobe beef, onion, potato, tomato Flying Fish Roe Fried Tofu Balls (🍴70,⚡26,❤99) flying fish roe, fried tofu, sushi (req. vinegar, rice, sugar) Japanese-style Fritters (🍴80,⚡26,❤113) fried flour, shrimp, sweet pumpkin, marinade Eel Rice (🍴60,⚡25,❤114) salted eel (req. eel, salt), rice, ginger, sour sauce Electric Eel Sushi (🍴60,⚡25,❤117) ???? Apple Candy (🍴45,⚡9,❤40) apple, honey Japanese Fried Noodles (🍴50,⚡24,❤94) noodle, cabbage, pork, worcester sauce Flowers Sushi (🍴80,⚡30,❤124) edible flower, fried tofu, sushi (req. vinegar, rice, sugar), sesame oil

Chinese Food

Bubble Tea (🍴45,⚡️10,❤45) milk, black tea leaves, tapioca pearl Knife-cut Noodles with Tomato (🍴40,⚡️11,❤45) wheat flour, tomato, onion, egg Chinese-style Tomato Egg Soup (🍴40,⚡️13,❤52) tomato, egg, soy sauce, salt Chinese-style Stir-fried Chicken (🍴45,⚡️15,❤58) chicken, peanut, peppers, soy sauce Chinese-style Steamed Garlic and Clams (🍴45,⚡️17,❤64) clams, welsh onion, salt, garlic Fried Pork Belly in Soy Sauce (🍴70,⚡️17,❤67) pork, soy sauce, sugar, welsh onion Chinese-style Braised Spicy Clams (🍴65,⚡️21,❤80) clams, garlic, red pepper, soy sauce Sichuan-style Stir-fried Pork (🍴65,⚡️28,❤115) red pepper, pork, chili oil, marinade Dan Dan Noodles (🍴80,⚡️28,❤115) noodle, chili oil, meat stock, peanut sauce Stir-fried Korean Chili Peppers and Pork (🍴80,⚡️30,❤135) pork, chili oil, bell pepper, mushroom Chinese Cold Noodles (🍴80,⚡️32,❤135) buckwheat noodle, pork, peanut sauce, meat stock Chinese-style Stir-fried Lettuce (🍴40,⚡️16,❤56) cabbage, garlic, welsh onion, salt Chinese-style Milk Pudding (🍴45,⚡️10,❤34) milk, egg, sugar Chinese-style Banana Pancake (🍴40,⚡️14,❤60) wheat flour, egg, milk, banana Mackerel-ball Soup (🍴45,⚡️9,❤42) mackerel, salt, wheat flour, meat stock

World Food

Salt Chicken Skewers (🍴30,⚡️5,❤7) salt, chicken Barbecue Chicken Skewers (🍴45,⚡️11,❤21) salt, chicken, barbecue sauce, welsh onion Cheese Barbecue Chicken Skewers (🍴60,⚡️19,❤41) salt, chicken, barbecue sauce, cheese Cabbage Salad (🍴45,⚡️9,❤18) soy sauce, cabbage, onion, dressing Curry and Rice (🍴45,⚡️14,❤25) potato, rice, onion, curry Curry Bread (🍴60,⚡️23,❤48) potato, rice, onion, curry Vegetable Pilaff (🍴60,⚡️18,❤39) rice, butter, onion, mushroom Phat Thai (🍴80,⚡️26,❤62) shrimp, noodle, garlic, egg Pork Topped Rice (🍴55,⚡️15,❤63) pork, soy sauce, onion Black Tea Cookie (🍴68,⚡️20,❤90) black tea leaves, butter, sugar, wheat flour Whipped Cream Red Bean Bread (🍴20,⚡️8,❤45) adzuki beans, fresh cream, bread Stir-fried Ham and Vegetables (🍴45,⚡️22,❤110) ham, mushrooms, carrot, tomato sauce Spicy Chicken Skewers (🍴40,⚡️23,❤120) chicken, rice-cake, hot spice (req. red pepper powder, habanero chili, garlic), welsh onion Roasted Spices Tongojingeo (🍴100,⚡️51,❤203) seasoning squid (req. squid, red pepper paste spice [req. red pepper powder, red pepper paste, soy sauce, garlic]), welsh onion Fish Cutlet (🍴83,⚡️36,❤147) salted mackerel (req. mackerel, salt), curry, egg, tartar sauce Fried Eel Salad (🍴80,⚡️36,❤147) salted eel (req. eel, salt), curry, cream sauce, lettuce Pork Chops with Grilled Skewers (🍴60,⚡️22,❤83) pork, mushroom, welsh onion, barbecue sauce Blue Crab Ramen (🍴80,⚡️31,❤110) noodle, egg, crab, welsh onion Grilled Butter Shrimp (🍴80,⚡️30,❤163) shrimp, butter, salt, garlic Cheese Sausages Grilled Skewers (🍴80,⚡️35,❤163) ham, cheese, bell pepper, carrot Smoked Pork Belly (🍴51,⚡️25,❤104) pork, potato, sweet pumpkin, salt Strawberry Shaved Ice (🍴40,⚡️11,❤45) milk, strawberry, ice cream, ice Ice Cream Mango Shaved Ice (🍴50,⚡️25,❤103) mango, ice, coconut milk, ice cream Chocolate Banana Shaved Ice (🍴60,⚡️25,❤113) cocoa powder, condensed milk, banana, ice Mango Cheese Shaved Ice (🍴70,⚡️26,❤100) ice, mango, condensed milk, cheese Chocolate Shaved Ice (🍴60,⚡️18,❤80) ice, chocolate, cocoa powder, condensed milk Chocolate Banana (🍴65,⚡️28,❤115) banana, nutella, strawberry, cocoa powder Peanut Butter Grilled Squid (🍴80,⚡️35,❤164) squid, butter, peanut sauce, sugar Chocolate Crêpe (🍴70,⚡️23,❤105) wheat flour, egg, cocoa powder, nutella Flowers Smoothie (🍴45,⚡️16,❤78) milk, banana, edible flower, ice Flowers Package Rice (🍴80,⚡️36,❤146) edible flower, pork, white radish, spiced soy sauce (req. soy sauce, sugar, garlic, welsh onion)

#if there's any info you want on this let me know #this took ages to make and format #but it's worth it bc the starpop recipe book is rubbish #starpop #b.a.p #bap #bapt

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044-eu · 4 years

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Recipes with turkey, low-cholesterol meat

Turkey meat is a meat with a tasty taste and a soda texture. It is very digestible and suitable for those who play sports and want to control their weight. It provides a good dose of vitamins and mineral salts. It is a food suitable to be eaten at any age. Unfortunately this white meat is often left behind in favor of chicken, instead it has the same characteristics as chicken and a lower price. It is also a meat that lends itself to being cooked in a variety of ways and for all tastes. Here you will find a selection of recipes for cooking turkey meat.

Roasted turkey

A classic, in the oven, but with different variants. Roasted turkey 800 grams of turkey in one piece a few sage and rosemary leaves salt, pepper just enough Roasted turkey preparation Drill holes with a knife on each part of the turkey piece. Separately prepare a chopped sage, rosemary, salt and pepper and with this massage the piece of meat well and put a part of it in the holes practiced. Tie the piece of meat with kitchen string and place it on a baking tin. Drizzle in oil on the meat and bake in a pre-heated oven at 180 degrees for about 50 minutes.

Chestnut turkey

A perfect second dish for Christmas lunch Necessary for turkey with chestnuts An already boneless turkey of about 3 kilograms 800 grams of chestnuts 2 glasses of dry white wine 1 garlic clove a few sage leaves and a sprig of rosemary 30 grams of lard salt and pepper just enough Preparation of turkey with chestnuts First roast the chestnuts in the classic pot and when they are cooked, remove the shell. Prepare a mince with the garlic clove and the sage and rosemary leaves. With this mince sprinkle the inside of the turkey together with salt and pepper. Place about half of the chestnuts inside the turkey, a few lard curls and close the meat by sewing with cotton wool. Put the turkey in a baking tin and bake in a hot oven at 170 degrees for about 3 hours. The remaining chestnuts should be chopped very finely possibly with a mixer. In a saucepan put part of the turkey cooking bottom, white wine and chopped chestnuts to form a kind of cream that should be put on top of the sliced turkey and served warm.

Stuffed turkey

It is also a dish very suitable for the Christmas holidays, this recipe in particular is a typical recipe of Friuli-Venezia Giulia. Needed for stuffed turkey A turkey of about 2 kilograms 200 grams of dried chestnuts gram 70 of stale bread 1 onion 90 grams of bacon, thinly sliced 140 grams of fresh sausage 3 tbsp dry white wine 1 egg 30 grams of lard sage, rosemary, salt and pepper just enough Preparation of stuffed turkey The whole turkey must be clean and free of the entrails. Salt and pepper just enough inside the turkey. Dry chestnuts should be boiled until they become a kind of puree once crushed. In a saucepan with half the lard fry the finely chopped onion and chopped sausage. Cook for about 15 minutes. In a bowl put the stale bread, which was previously wet and squeezed together with the chestnut flesh, mix well and add the onion and sausage sauté. Prepare a mince with sage and rosemary and add to the stale bread. Put the beaten egg and white wine again and knead the whole thing. Fill the turkey with this mixture and close the cut with cotton thread. Line the turkey with the bacon slices and stop the slices with sticks. Put the turkey in an already hot oven at 180 degrees putting lard curls on top and cook for about 2 hours. Serve warm.

Tuna turkey

Tasty variant of the famous tuna veal, it is an even lighter version. Required for the tuna turkey 1000 grams of turkey breast in one piece 250 grams of tuna in oil 4 hard-boiling eggs 6 anchovy fillets 1 onion 1 carrot 1 rib of celery 10 grams of capers 1 garlic clove 4 cloves 2 bay leaves 1 sprig of rosemary olive oil, vegetable broth, salt and pepper just enough. Preparation of tuna turkey It starts a few hours early because the meat once boiled should be put in the refrigerator and left to cool completely. To prepare the turkey meat, put the meat in a pot along with the onion, celery and carrot, garlic clove, cloves, bay leaves, and rosemary sprig and covering everything with lightly salted water, boil for about an hour. Remove the meat and set aside the cooking stock. Let's make the sauce now. With a cooking mixer, chop the tuna in oil, hard-boiled eggs, anchovy fillets, capers and a cup of meat cooking broth. It must be a rather thick and soft cream. Slice the meat and after place it on a serving plate, put on top of the sauce, leaving it to rest for at least an hour to allow it to be absorbed by the meat. It is a dish to serve cold.

Turkey meatloaf and ricotta

Necessary for turkey and ricotta meatloaf 600 grams of chopped turkey pulp 500 grams of fresh ricotta 150 grams of bacon, thinly sliced 2 eggs 50 grams of grated Parmesan cheese 60 grams of breadcrumbs 25 grams of butter parsley, rosemary, nutmeg, salt and pepper just enough Preparation of turkey and ricotta meatloaf In a bowl mix the turkey meat very well with the ricotta. Add to the dough the grated Parmesan cheese, breadcrumbs, beaten eggs, a few leaves of chopped parsley, a pinch of nutmeg, salt and pepper. Mix everything together, form with the dough the characteristic shape of the meatloaf and let it rest in the refrigerator for at least half an hour. After this time resume the meatloaf and wrap it with the bacon slices. Place the meatloaf on the oven plate, place a few pieces of butter and rosemary leaves on top and bake in a pre-hot oven at 180 degrees for an hour. Before serving, wait at least a quarter of an hour to prevent the slices from fading. It is good both hot and cold.

Modena turkey breast

Necessary for the Modena turkey breast 600 grams of turkey breast 60 grams of sliced ham 100 grams of thinly sliced grit cheese 25 grams of butter 2 eggs olive oil, salt, pepper and breadcrumbs just enough Preparation of the Modena turkey breast Cut the sliced turkey breast, beat the slices with a pestle and pass the slices into the beaten eggs along with salt and pepper. After passing them into the eggs, pass them into the breadcrumbs. Heat the butter and 3 tablespoons of olive oil in a frying pan and fry the turkey slices. Once cooked, pass the slices into the paper towel to remove the excess of anointed. Place the slices in a baking tin with the slices of ham and slices of cheese on top. Bake in a hot oven at 180 degrees until the cheese has melted. Serve very hot.

Curry turkey

Necessary for curry turkey 600 grams of turkey breast a glass of milk 40 grams of butter 1 tablespoon flour 1 tbsp tomato paste 1 teaspoon curry Curry turkey preparation Cut the turkey breast into small pieces that are not very large, flour and brown in a pan with butter. As soon as they are browned, adjust the salt, add the milk and tomato paste and simmer for about 5 minutes. Add the curry spoon and cook slowly, stirring often for about 10 minutes. If the sauce tends to dry add a few tablespoons of water. Serve warm.

Turkey stew with potatoes

Necessary for turkey stew with potatoes 600 grams of turkey breast cut into small pieces 20 grams of butter half a glass of white wine 300 grams of tomato purée 1 small onion 1 small carrot 4 potatoes a sprig of rosemary a few basil leaves flour, olive oil, salt and pepper just enough Preparing turkey stew with potatoes Lightly flour the turkey pieces. Meanwhile, in a frying pan with a few tablespoons of olive oil and butter, fry the finely chopped onion and carrot. Just golden add the floured turkey stew and cook for about 15 minutes, stirring often. Add the white wine and let it evaporate completely. Put the tomato purée, and rosemary leaves and simmer for about 15 minutes. Cut the potatoes into small pieces and add them to the turkey, with the lid simmering for another 30 minutes. At the end of cooking before bringing to the table add pieces of basil and serve hot. Read the full article

#cook #English #italy #kitchen #meatloaf #modena #recipes

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