Recently I discovered a new salad packed with vitamins. While I appreciate its nutritional value, I'm not a fan of the walnuts personally. They take too long to chew, and I'm not fond of them. Any suggestions on what I could substitute for the walnuts, or perhaps a different type of nut...
So I've been looking at methods of preserving garlic and one of the ones I came across was fermented honey garlic. I'm familiar with pickled garlic and have made that previously, but fermented honey garlic is a new one on me.
I'm using this blog as my guide.
How to Make Fermented Honey Garlic...
Original recipe from Pasta Project.
Raw puntarelle tastes like celery light to me. Even though it seems like there is a lot of anchovy in this recipe, you don't taste them at all. I can't really describe the taste of the finished dish, but it was very tasty with a lot of umami depth. I would...
For 1 pax and still needs a lot of refinement
For pasta:
100 gr flour
1 egg
Pinch of salt
Optional olive oil
For sauce:
Olive oil
Garlic
Chili
Incorporate egg in flour & salt
Knead and keep kneading. Took much longer than I thought. And it needed olive oil as it was too dry without
Rest the...
Anthony Bourdain had very specific ideas about garlic. He believed that there was a sanctity to fresh garlic. He also believed that minced garlic was such an abomination that you should forfeit your use of garlic forever if you ever use it. I can understand this feeling.
Until recently, I never...
Yep, I did. And in the airfryer. So they're aren't really any real quantities with this. It is going to depend on how garlicky, crisp and how many croutons you want to make. We like garlic, so we used about 1tbsp of freshly mixed garlic with 2 heaped tbsp of homemade mayo (mustard version). I...
I'm using this later in the week for a spread on a Latin American type torta. It could also be used for a dip for crudites or have a bit (or a lot) of hot sauce added and used for shrimp or crab cocktail.
INGREDIENTS
1 medium red bell pepper
1/2 of a medium onion
4-5 garlic cloves, peeled...
Pork Chops w/ Strawberry-Garlic Sauce
Makes 4 average or 2 large servings
Ingredients
2 cups whole fresh strawberries
1/4 cup water
1 tsp chicken bouillon granules
1/2 cup AP flour
2 large eggs, lightly beaten
2/3 cup seasoned bread crumbs
4 thin boneless pork loin chops
1/4 tsp salt
1/4 tsp...
Cromer crab from North Norfolk is in season now in the UK. They are not really big crabs but they are the sweetest I’ve ever tasted. Crab pasta recipes often use linguini but I rather like to use generous fat ribbons of pappardelle to contrast with the delicate crabmeat. Capers add a special...
Ms. Mofet's Roasted Butterflied Leg of Lamb (Lemon & Garlic)
Servings: 4
2 lb. butterflied/boneless leg of lamb (trim excess fat off)
Marinade Ingredients:
1 head of garlic cloves, smashed or 3 - 6 large garlic cloves, minced fine - or to taste
2 tsp. salt
1 tsp. ground pepper
1/3 C...
👩🍳Ingredients👨🍳
🦐7-8 fresh prawns
🧄5 garlic cloves
🌶1 chili (better if you use dried chili)
parsley (finely chopped)
3-4tbsp olive oil
sea salt
👩🍳Method👨🍳
1. slice the garlic cloves evenly
2. chop the chili
3. chop finely the parsley
4. remove the head and peel off the shell of the prawns...
I’m beginning to really like casseroles. They’re usually easy, and cooking in a casserole pan keeps the moisture in the chicken.
Ingredients
10 garlic cloves, roughly chopped
2 tablespoons oil
4 pounds chicken breast, trimmed
3/4 cup brown sugar
3 ounces teriyaki sauce
3 tablespoons gochujang...
The ingredient quantities in this are very flexible. It can easily be scaled up or down as needed. If you've only 2 courgettes and 2 aubergine, no problem. It will still work quite happily.
You'll see sugar in the list of ingredients. I often use it in tomato dishes as a seasoning, exactly in...
Good for chicken, pork, shrimp, and sturdy fish. We like to grill the protein after it has marinated.
1/2 cup sour orange juice OR substitute 1/4 cup orange juice plus 1/8 cup lime juice plus 1/8 cup lemon juice
2 large garlic cloves, peeled and smashed
1/4 cup very thinly sliced onion...
Piquillo peppers* are a vibrant red and have a mild fruity taste which is a lovely combination with the slightly salty prosciutto and sweet mussels. The tarragon adds an aniseed flavour to this dish, but you could use basil instead if you prefer. I used prosciutto cotto but crudo would be fine...
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