Brussell Sprouts with Pancetta

INGREDIENTS

• 1 ½ cups fresh bread crumbs
• 2 teaspoons thyme leaves
• 6 tablespoons extra virgin olive oil
• 4 tablespoons unsalted butter
• 907g baby brussels sprouts, washed and trimmed (cut larger ones in two)
•  Salt and pepper
• 170gpancetta in small dice (1 1/2 cups)
• 3 tablespoons minced shallots
• 1 tablespoon minced garlic
• ½ cup balsamic vinegar
• ½ cup veal stock or rich chicken broth, more if needed
• 2 tablespoons chopped parsley

• 
  

  Nutritional Information

PREPARATION

1. Heat oven to 350 degrees. In a bowl, mix bread crumbs and thyme with 1/4 cup olive oil, and spread on a cookie sheet. Toast, tossing frequently, until golden brown, 10 to 12 minutes.
2. Heat butter and remaining olive oil in a large skillet over medium-high heat until foamy. Add brussels sprouts, sprinkle with salt and pepper, and sauté, tossing frequently, until lightly browned, about 5 minutes. Add diced pancetta, and sauté, tossing frequently, until sprouts are well browned and softened slightly, and pancetta is crisp, about 10 minutes more. Reduce heat, add shallots and garlic, and sauté until fragrant, 2 minutes.
3. Increase heat to high, add balsamic vinegar and stock, and cook, tossing frequently, until sprouts are glazed and tender, about 10 minutes; add more stock if needed. Taste, adjusting seasoning if necessary, and sprinkle with chopped parsley. Transfer to a warm serving bowl and scatter bread crumbs on top.

Baked Potato and Cauliflower

INGREDIENTS

4 large baking potatoes, like russets
1 teaspoon olive oil
 Kosher salt
1 small head of cauliflower, cut into florets
3 cups milk
2 bay leaves
4 tablespoons unsalted butter
1 cup grated Parmesan cheese.
 Nutritional Information


PREPARATION

Preheat oven to 450.
Scrub potatoes under running water; dry them, and rub the skin of each with the oil and a little salt. Pierce the skin of each in three or four places with the tines of a fork.

Place the potatoes in the oven, and roast for 45 minutes to an hour, depending on the size of the potatoes, until they offer no resistance when a knife is inserted in their centers.

While the potatoes are baking, put the cauliflower into a saucepan set over medium-high heat, and add the milk and bay leaves. Heat until almost boiling, then reduce flame to low, and simmer until tender, approximately 20 minutes.

When the potatoes are done, remove them from the oven, slice them open down the middle and use a spoon to scrape out their flesh into a bowl. Add the butter, the cauliflower and a healthy splash of the milk, and mash to combine. Spoon the mixture back into the empty jackets, place on a baking sheet and shower with cheese. Return to the oven for approximately 15 minutes, until the cheese is melted and golden.

Cheeseburger Frittata

Ingredients

1 pound Ground Beef
¼ teaspoons Plus Two Dashes Of Salt, Divided
¼ teaspoons Plus Two Dashes Of Pepper, Divided
¼ teaspoons Plus Two Dashes Of Garlic Powder, Divided
1 Tablespoon Olive Oil
1 whole Medium-large Onion, Chopped
10 whole Large Eggs
3 Tablespoons Milk
4 ounces, weight Cheddar Cheese, Shredded, Divided



Preparation Instructions
Preheat oven to 400 F.


I used a 10″ pie pan for this recipe, but a 9″ deep dish should work as well. Grease it with some butter or spray it with cooking spray.

Brown the beef in a skillet over medium heat with a dash of salt, pepper and garlic powder.

In another skillet, heat olive oil over medium heat and sauté onion with a dash of salt and pepper. Saute until onions are translucent.

Beat together eggs, milk, 1/2 of the shredded cheddar cheese and 1/4 teaspoon of salt pepper and garlic powder.

Evenly distribute the browned hamburger on the bottom of the pie pan then top it with the sautéed onions.

Pour the egg mixture over the top of the hamburger and onion. Top that with the remaining cheese.

Bake at 400 F for 15-20 minutes until set. (I used a 10″ pie pan, so adjust cooking time accordingly for a different size of pan.)

Turnip Gratin

INGREDIENTS

•  Butter or olive oil for the baking dish
• 1 garlic clove, cut in half
• 2 pounds turnips, preferably small ones, peeled and sliced in thin rounds
•  Salt and freshly ground pepper
• 4 ounces Gruyere cheese, grated (about 1 cup tightly packed)
• 2 ½ cups low-fat milk (1 percent or 2 percent)
• 1 teaspoon fresh thyme leaves, roughly chopped

PREPARATION

1. Preheat the oven to 400 degrees. Butter or oil a 2-quart baking dish or gratin dish. Rub the sides and bottom with the cut clove of garlic.
2. Place the sliced turnips in a bowl and season generously with salt and pepper. Add half the cheese and the thyme and toss together, then transfer to the gratin dish and pour on the milk. It should just cover the turnips.
3. Place in the oven and bake 30 minutes. Push the turnips down into the milk with the back of a large spoon. Sprinkle the remaining cheese over the top and return to the oven. Bake another 40 to 50 minutes, until all of the milk is absorbed, the turnips are soft and the dish is nicely browned on top and around the edges.

Oven Fried Wings

Ingredients for 4 portions:
2 1/2 pounds chicken wing sections
1 tbsp kosher salt
1 tsp freshly ground black pepper
1 tsp smoked paprika
2 tbsp baking powder (aluminum free)
- Coat wings, and bake at 425 F., turning every 15-20 minutes, until they are browned and crispy. Total cooking time will be about 1 hour, but that depends on the size and temperature of your wings.

For the Honey Sriracha glaze:
1/3 cup honey
1/3 cup Sriracha
1 tbsp seasoned rice vinegar
1/4 tsp sesame oil
sesame seeds to garnish

Smoked Mackerel and Chorizo Potatoes

Ingredients

200g piece chorizo, roughly chopped

2 small onions, chopped

900g potatoes, cut into small cubes

250g cherry tomatoes, halved

4 peppered smoked mackerel fillets, skinned

Large handful of fresh parsley leaves, chopped

Method

1. Heat a large, non-stick frying pan over a high heat. Add the chorizo and cook, stirring, for 2 minutes, until most of the oil has been released. Remove with a slotted spoon and set aside.

2. Reduce the heat to medium and add the onions and potatoes to the pan. Coat in the oil from the chorizo and cook for 12-15 minutes, stirring occasionally, or until the potatoes are just tender and the onions golden.

3. Stir the tomatoes and chorizo into the pan. Flake the mackerel fillets with a fork and add them to the pan. Gently mix and cook for 2 minutes, until piping hot. Stir in the parsley. Divide between 4 plates and serve with a mixed leaf salad.

Smoked Mackerel Carbonara

320 g pasta

1 onion

1 clove garlic

130 g smoked boneless mackerel fillets

olive oil

2 large free-range eggs

100 ml semi-skimmed milk

40 g Parmesan cheese

Cook the pasta in a pan of boiling salted water according to packet instructions.

Chop onion & garlic

Chop up  the mackerel

Put the onions and garlic into a large frying pan on a medium heat with a lug of oil and a pinch of salt and pepper, stirring occasionally.

After 5 minutes, mackerel and cook for a further 5 minutes,

Meanwhile, whisk the eggs and milk together, then finely grate in the Parmesan.

Reserving a cupful of cooking water,

drain the pasta and toss it into the mackerel pan.

take the pan off the heat for a few seconds and stir in a good splash of the reserved water to cool it

Quickly pour in the egg mixture and shake and stir together until thickened, silky and evenly coated,

serve with an extra grating of Parmesan, a good pinch of pepper (and a squeeze of lemon juice, if you like.)

Sweet and Spicy Chicken

INGREDIENTS

• 4 (6-ounce) boneless, skinless chicken breasts
• 2 tablespoons dark brown sugar
• 2 teaspoons ground coriander
• 1 ½ teaspoons kosher salt
• 1 ½ teaspoons dry mustard powder
• ¼ teaspoon cayenne
• 1 ½ tablespoons extra-virgin olive oil, more as needed
• 4 tablespoons Dijon mustard
• 2 teaspoons minced fresh chives

• 
  

  Nutritional Information

PREPARATION

1. Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
2. In a small bowl, combine sugar, coriander, salt, mustard powder and cayenne. Place chicken breasts in a bowl and rub well with spice mixture. Cover and refrigerate 1 to 2 hours. Remove chicken from fridge while you heat the grill.
3. Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
4. Transfer chicken to a platter. In a small bowl, whisk together mustard and chives. Whisk in 1 1/2 tablespoons oil. Serve chicken with mustard for dipping.

Pan Pizza

Ingredients

• 400 grams (14 ounces, about 2 1/2 cups) bread flour
• 10 grams (.35 ounces, about 2 teaspoons) kosher salt, plus more for sprinkling
• 4 grams (.15 ounces, about 1/2 teaspoon) instant yeast
• 275 grams (9.5 ounces, about 1 cup plus 3 tablespoons) water
• 8 grams (.25 ounces, about 2 teaspoons) extra-virgin olive oil, plus more to coat pans and drizzle
• 1 1/2 cups pizza sauce, such as our New York-style pizza sauce
• 12 ounces grated full-fat, dry mozzarella cheese (see note above)
• Toppings as desired
• Small handful torn fresh basil leaves (optional)
• 2 ounces grated parmesan or pecorino Romano cheese (optional)

Procedures

1. 1
   
   
   Combine flour, salt, yeast, water, and oil in a large bowl. Mix with hands or a wooden spoon until no dry flour remains. The bowl should be at least 4 to 6 times to volume of the dough to account for rising.
2. 2
   
   
   Cover bowl tightly with plastic wrap, making sure that edges are well-sealed, then let rest on the countertop for at least 8 hours and up to 24. Dough should rise dramatically and fill bowl.
3. 3
   
   
   Sprinkle the top of the dough lightly with flour, then transfer it to a well-floured work surface. Divide dough into two pieces and form each into a ball by holding it with well-floured hands and tucking the dough underneath itself, rotating it until it forms a tight ball.
4. 4
   
   
   Pour 1 to 2 tablespoons of oil in the bottom of two 10-inch cast iron skillet or round cake pans. (See note above). Place 1 ball of dough in each pan and turn to coat evenly with oil. Using a flat palm, press the dough around the pan, flattening it slightly and spreading oil around the entire bottom and edges of the pan. Cover tightly with plastic wrap and let the dough sit at room temperature for two hours. After the first hour, adjust an oven rack to the middle position and preheat oven to 550°F.
5. 5
   
   
   After two hours, dough should be mostly filling in the pan up to the edges. Use your fingertips to press it around until it fills in every corner, popping any large bubbles that appear. Lift up one edge of the dough to let any air bubbles underneath escape and repeat, moving around the dough until there are no air bubbles left underneath and the dough is evenly spread around the pan.
6. 6
   
   
   Top each round of dough with 3/4 cup sauce, spreading the sauce with the back of a spoon into every corner. Spread evenly with mozzarella cheese, letting the cheese go all the way to the edges. Season with salt. Add other toppings as desired. Drizzle with olive oil and scatter a few basil leaves over the top (if desired)
7. 7
   
   
   Transfer pan to oven and bake until top is golden brown and bubbly and bottom is golden brown and crisp when you lift it with a thin spatula, 12 to 15 minutes. Immediately sprinkle with grated parmesan or pecorino Romano cheese. Using a thin spatula, loosen pizza and peek underneath. If bottom is not as crisp as desired, place pan over a burner and cook on medium heat, moving the pan around to cook evenly until it is crisp, 1 to 3 minutes. Remove the pizzas and transfer to to a cutting board. Cut each one into six slices and serve immediately.

Tortilla Espanola

INGREDIENTS

• 1 ¼ pounds onions, diced
• 1 large green bell pepper, seeded and chopped
• 4 cloves garlic, minced
• 2 ½ pounds russet potatoes
•  Kosher salt, to taste
• 4 cups extra-virgin olive oil
• 10 large eggs

PREPARATION

1. Place the onions, pepper and garlic in a large bowl. Peel the potatoes, quarter them lengthwise, and slice those crosswise into 1/8th inch tiles. (A mandoline is great for this.) Add them to the onion mixture and season with 2 teaspoons kosher salt.
2. Heat the oil over high heat in a 12-inch, deep-sided skillet (preferably nonstick or well-seasoned cast iron). Drop 1 potato tile into the oil as it heats; when it floats and then begins to fry vigorously, carefully add all the potato-onion mixture and stir gently.
3. Cook the potatoes at a vigorous simmer, stirring occasionally so they don’t brown toomuch on the bottom, until they are very soft but not quite losing their shape, 20 to 25 minutes. Drain the potatoes through a colander and let them cool until warm.
4. Beat the eggs in a large bowl. Taste the potatoes for salt and season the eggs with salt accordingly. Stir the potatoes into the eggs.
5. Place the skillet over medium high heat. When it is very hot, pour in the potato mixture, spread evenly and turn heat to medium. Using a spatula, gently pull the edges of the tortilla towards the center to release them from the pan and let any liquid egg run out the sides.
6. After 4 minutes, cover the pan with the bottom of an oiled baking sheet. Using towels or oven mitts, carefully flip the pan onto the sheet, place the pan back over the heat, then slide the inverted tortilla back into the pan. Cook, without stirring, for 3 minutes. Both sides of the tortilla should be golden brown.
7. Insert a long skewer into the side of the tortilla to see how wet it is inside. Some prefer the inside a little moist, some fully cooked. You can continue to cook it, flipping the tortilla as described once a minute, until it’s done to your liking. Serve warm or at room temperature.

Manchurian Chicken

INGREDIENTS

• 1 ½ pounds boneless chicken, preferably dark meat, in 1/2- to 1-inch chunks
• ½ cup flour, more as needed
• 4 tablespoons neutral oil, like corn or canola
•  Salt and pepper
• 2 tablespoons slivered garlic
• ¼ teaspoon cayenne pepper, or to taste
• 1 cup ketchup

PREPARATION

1. Toss chicken with flour so that it is lightly dusted. Put 2 tablespoons oil in a large skillet, preferably nonstick, and turn heat to high. When oil smokes, add chicken in one layer. Sprinkle with salt and pepper.
2. When chicken browns on one side, toss it and cook until just about done: smaller pieces will take 5 minutes total, larger pieces about 10. Remove to a plate. Turn off heat and let pan cool for a moment.
3. Add remaining oil to pan and turn heat to medium high. Add garlic and cayenne pepper and cook, stirring, about 2 minutes. Add ketchup and stir; cook until ketchup bubbles, then darkens slightly. Return chicken to pan and stir to coat with sauce. Taste and adjust seasoning, then serve.

Cajun Spice Mix

Uncle Bubba's Cajun Spice Mix

    Ingredient              Amount 

Paprika 3 Tablespoons
Black Pepper 1 Tablespoon
Chili Powder 1 Tablespoon
Dried Oregano 1 Tablespoon
Garlic Powder 1 Tablespoon
Ground Cumin 1 Tablespoon
Dried Basil 2 ½ Teaspoons
Onion Powder 2 ½ Teaspoons
Cayenne Pepper 2 Teaspoons
Celery Seed 2 Teaspoons
Bay Leaf 2 Leaves
Dried Thyme 1 ½ Teaspoons
White Pepper 1 ½ Teaspoons
Mustard Powder ¼ Teaspoon
Ground Clove 1/8 Teaspoon
Ground Coffee 1/8 Teaspoon

Place all ingredients into spice grinder; blend well.

Sweet Potato & Garlic Soup

Ingredients 

 1 kg sweet potatoes (about 5), peeled, cut into 2-inch chunks

2 onions, chopped

1 head garlic, separated into cloves, peeled

2 Tbsp. olive oil

1500ml 6 cups chicken stock

1/4 cup Philadelphia Light Cream Cheese Product

2 Tbsp. chopped fresh chives

Heat oven to 200c.

Toss potatoes, onions and garlic with oil. Spread onto foil-covered baking sheet. Bake 1 hour or until vegetables are tender;

spoon into large saucepan, stir in stock.

Bring to boil on medium-high heat.

Remove from heat; cool slightly.

Blend – then add cream cheese

Lentil Daal

Original Article

Spicy Lentil Dahl

1 T. sesame oil or, alternatively, olive oil
1 cup finely chopped white onion
2 cloves garlic, finely chopped
1 T. finely chopped fresh ginger
4 cups water or vegetable broth
1 cup dried red lentils, rinsed and picked over
1 t. cumin
1 t. coriander
1 t. tumeric
¼ t. cardamom
¼ t. cinnamon
¼ t. cayenne pepper
1 t. salt, or to taste
2 T. tomato paste

Duration 45 Minutes

1. In a 3-quart stockpot or other medium-sized soup pot, heat the sesame oil over medium heat. Once the oil is hot, add the onion, garlic and ginger. Cook, stirring often, until the onions are translucent, about 6 minutes.

2. Stirring constantly, add the water or broth, lentils, spices and salt. Bring to a low boil, then turn down the heat to low, cover and let the soup simmer for about 20 minutes, or until lentils are very tender.

3. Stir in the tomato paste until well combined. Cook several minutes more, or until the soup is desired temperature and consistency, adding more water to the dahl if needed. Serve hot with Dairy-free Cheesy Flatbread and garnish with a dollop of dairy-free soy yogurt if desired.
Ashley Skabar, About.com Guide

Sloppy Joe

Sloppy Joe

Ingredients

2 Tablespoons Butter

1.133g / 2-1/2 pounds Ground Beef

1/2 whole Large Onion, Diced

1 whole Large Green Bell Pepper, Diced

5 cloves Garlic, Minced

1-1/2 cup Ketchup

1 cup Water

2 Tablespoons Brown Sugar

2 teaspoons Chili Powder (more To Taste)

1 teaspoon Dry Mustard

1/2 teaspoon Red Pepper Flakes (more To Taste)

Worcestershire Sauce, To Taste

2 Tablespoons Tomato Paste (optional)

Tabasco Sauce (optional; To Taste)

Salt To Taste

Freshly Ground Black Pepper, To Taste

Kaiser Rolls

Butter

Preparation Instructions

Add butter to a large skillet or dutch oven over medium high heat. Add ground beef and cook until brown. Drain most of the fat and discard.

Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft.

Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire, and Tabasco if desired. Taste and adjust seasonings as needed.

Spread rolls with butter and brown on a griddle or skillet. Spoon meat mixture over the rolls, topping with a slice of cheese if it makes your skirt fly up. Serve hot with kettle cooked chips!

Sausage & Chorizo Goulash

Sausage and chorizo goulash

Prep Time 30 Minutes

Cook Time 1 Hours

1 tbsp vegetable oil

knob of butter

450g/ sausages, chopped

150g/ spicy chorizo sausage, chopped

1 onions, finely sliced

1 garlic clove, chopped.

1 tbsp plain flour

½  tbsp smoked paprika

1 red chillies, finely chopped

1 red pepper, finely sliced

150ml/ beef stock

100ml/ soured cream

1 tbsp choped fresh parsley

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

Heat the oil and butter in a large ovenproof frying pan and fry the beef sausages and chorizo for 5-7 minutes, or until browned all over.

Remove the sausages from the pan using a slotted spoon and set aside. Fry the onions and garlic in the same pan for 3-4 minutes, or until softened. Stir in the flour and cook for a further 2-3 minutes.

Add the paprika, chillies and pepper and stir until well combined. Pour in the beef stock, return the beef sausage and chorizo to the pan and cook in the oven for 30-35 minutes.

Remove the frying pan from the oven and skim off any fat that’s risen to the surface with a slotted spoon. Stir in the soured cream and parsley until well combined.

Roasted Cauliflower

Roasted Cauliflower

INGREDIENTS

3  red bell peppers

1  medium-to-large head cauliflower

  Olive oil

  Salt and pepper

½  cup Marcona almonds

1  small garlic clove, peeled

1  tablespoon sherry vinegar

PREPARATION

Fill a large pot 2/3 of the way with water, and set to boil; turn on the broiler, and put the rack about 4 inches from the heat source.

Put the peppers on a foil-lined baking sheet, and broil, turning as each side browns, until they have darkened and collapsed, 15 to 20 minutes.

Wrap the peppers in the same foil that lined the pan; when they are cool enough to handle, remove the skins, seeds and stems (this is easiest under running water). Set aside.

Heat the oven to 450. Remove the leaves from the cauliflower.

When the water boils, salt it generously.

Submerge the head of cauliflower in the water, reduce the heat to a simmer and cook until you can easily insert a knife into the center, 15 minutes or more. Don’t overcook.

Using two spoons or a shallow strainer, transfer the cauliflower to a rimmed baking sheet, and pat dry with paper towels.

Drizzle all over with olive oil, sprinkle with salt and roast until it’s nicely browned all over, 40 to 50 minutes.

Meanwhile, combine the roasted red peppers, almonds, garlic, vinegar and a sprinkle of salt and pepper in a food processor. Turn the machine on and stream in 1/4 cup olive oil; purée into a thick paste. Taste, and adjust the seasoning.

When the cauliflower is browned, transfer it to a serving platter. Cut it into slices or wedges, and serve the romesco on the side for dipping.

Rice & Peas

Original Article

Rice and peas

50ml/2fl oz vegetable oil
1 onion, finely chopped
300ml/10½fl oz long grain rice
400ml/14½fl oz water
400ml/14½fl oz coconut milk
400g/14¼oz tin kidney beans, rinsed and drained
3 tbsp fresh thyme
salt and freshly ground black pepper
fresh coriander, to garnish

Yield Serves 4
Prep Time 30 Minutes
Cook Time 30 Minutes

Heat the oil in a frying pan and fry the onion until translucent.
Add the rice, stir well and add the water and coconut milk. Bring to the boil.
Add the kidney beans and thyme, simmer, and cover, for about 20 minutes until the rice is cooked. Season with the salt and freshly ground black pepper.
Serve garnished with the coriander.
Simon Rimmer

Picadillo

Picadillo

INGREDIENTS

2  tablespoons extra-virgin olive oil

2  medium-size yellow onions, peeled and chopped

2  ounces dried chorizo, diced

4  cloves garlic, peeled and minced

1 ½  pounds ground beef

  Kosher salt and freshly ground black pepper

one 28-ounce can chopped tomatoes

2  tablespoons vinegar

1  tablespoon ground cinnamon

2  teaspoons ground cumin

2  bay leaves

  Pinch of ground cloves

  Pinch of nutmeg

⅔  cup raisins

PREPARATION

Put the olive oil in a large, heavy pan set over a medium-high flame, and heat until it begins to shimmer. Add onions, chorizo and garlic, stir to combine and cook until the onions have started to soften, approximately 10 minutes.

Add the ground beef, and allow it to brown, crumbling the meat with a fork as it does. Season to taste with salt and black pepper.

Add tomatoes, vinegar, cinnamon, cumin, bay leaves, cloves and nutmeg and stir to combine. Lower the heat, and let the stew simmer, covered, for approximately 30 minutes.

Uncover the pan, and add the raisins and the olives. Allow the stew to cook for another 15 minutes or so, then serve, accompanied by white rice.

Slow Cooker Picadillo

ingredients

2 lb (907 g) lean ground beef

2 onions, chopped

2 cloves garlic, minced

1 can (5-1/2 oz/156 ml) tomato paste

1 cup (250 mL) water

2 tbsp (30 mL) Worcestershire sauce

2 tbsp (30 mL) red wine vinegar

1 tbsp (15 mL) finely chopped jalapeño peppers, (fresh or pickled)

2 tsp (10 mL) dried oregano

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) pepper

1/2 cup (125 mL) sliced pimento stuffed green olives

1 sweet green pepper, chopped

Preparation

In large nonstick skillet, cook beef over medium-high heat, breaking up with spoon, for 5 minutes or until no longer pink. Drain off fat. Transfer to slow-cooker.

Add onions, garlic, tomato paste, water, Worcestershire sauce, vinegar, jalapeno pepper, oregano, salt and pepper to slow-cooker. Cover and cook on Low for 6 to 8 hours or until thickened.

Increase heat to High. Add olives and green pepper; cook, covered, for 15 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 2 days or freeze for up to 2 weeks.)

Peruvian Pork

Peruvian Pork

INGREDIENTS

2 tablespoons olive oil

3 to 4 pounds trimmed boneless pork shoulder, cut into 2-inch pieces

2 large white onions, chopped

4 large apples, peeled, cored and roughly chopped

3 snipped and seeded ancho or other mild dried chilies

3 bay leaves

 Pinch of ground cloves

¼ cup fresh lime juice

4 cups chicken stock

 Steamed rice for serving

¼ cup chopped cilantro

PREPARATION

Heat the olive oil in a skillet and brown the pork in it on all sides; you may have to do this in batches for the most efficient browning. Meanwhile, sauté the onions and apples in a pan with the chilies, bay leaves and cloves until the onions are tender, about 10 minutes.

Combine all the ingredients in a saucepan, Dutch oven or slow cooker. Bring to a boil, then adjust the heat so the mixture bubbles steadily but not vigorously. (If you’re using a slow cooker, turn it to high and walk away for 4 or 6 hours.)

Cook, stirring every 30 minutes or so, until the meat is very tender and just about falling apart, at least an hour. Taste and adjust the seasoning, then lower the heat (this will keep well for at least an hour before serving). Remove the meat, then reduce the broth as necessary; serve over steamed rice, garnished with cilantro.

Oaty Raisin Cookie

Makes 12 cookies

Duration plus 30 minutes of cooling time

Original Article

Oaty raisin cookies

50g low-fat margarine or butter
50g caster sugar
1tbsp set honey OR dessert spoon of runny honey
1 egg
1 tsp cinnamon powder
50g wholemeal flour
1tsp baking powder
80g porridge oats
50g raisins

Yield Makes 12 cookies

Duration plus 30 minutes of cooling time

Heat oven to 180 C / 160 C (fan assisted) / gas 4.Grease a large baking sheet
In a large bowl, mix the margarine/butter and sugar together until soft, then beat in the honey (using an electric whisk makes it quick and easy!)
Add the egg and cinnamon powder and mix well
In another bowl, combine the flour, baking powder, oats and raisins and mix together before adding to the butter mixture.
Drop heaped dessertspoonfuls of the cookie dough onto the baking sheet and bake for 10-12 minutes or until lightly golden
Remove them from the oven, they should be golden but will still seem a tiny bit soft to the touch. Leave them on the tray for a minute (this lets them settle slightly) before transferring them to a cooling tray to completely cool. Store in an air tight container or (if you're anything like me) dive straight in!
Recipe by Hope
Hope