Nice Recipes photos
A few nice recipes images I found:
Thai Chicken Salad with Toasted Rice
Image by Girl Interrupted Eating
this recipe and more on my blog Girl Interrupted Eating girlinterruptedeating.wordpress.com/2010/07/12/warm-thai-…
Courgette and Pea Fritters
Image by Girl Interrupted Eating
this recipe and more available on my blog Girl Interrupted Eating girlinterruptedeating.wordpress.com/2010/07/26/courgette-…
Cool Recipes images
Some cool recipes images:
Homemade Raspberry Vinegar
Image by Girl Interrupted Eating
this recipe and more available on my blog Girl Interrupted Eating girlinterruptedeating.wordpress.com/2010/07/19/raspberry-…
Watercress Salad with Goats Cheese on Toast Caramalised Onions and Bacon
Image by Girl Interrupted Eating
this recipe and more available on my blog Girl Interrupted Eating girlinterruptedeating.wordpress.com/2010/07/19/raspberry-…
Nice Recipes photos
Some cool recipes images:
Rice Paper Rolls
Image by Girl Interrupted Eating
this recipe and more on my blog Girl Interrupted Eating girlinterruptedeating.wordpress.com/2010/04/29/rice-paper…
Ginger-Kiwi Mini Cheesecakes
A few nice recipes images I found:
Ginger-Kiwi Mini Cheesecakes
Image by BrittneyBush
Recipe adapted from Philadelphia 3-Step Mini Cheesecakes
Ingredients:
16 oz cream cheese, softened
1/2 c sugar
1/2 tsp vanilla
2 eggs
12 ginger snaps (I used Nabisco’s; they’re quite crunchy and held up well to the filling’s moisture.)
2 tsp powdered ginger
3 kiwi fruit
Preheat oven to 350 degrees.
Prepare 12 cupcake liners. Place one ginger snap in the bottom of each.
Beat cream cheese, sugar, vanilla, and ginger until well blended. Add eggs and mix until blended.
Divide mixture evenly between cupcake liners; each will be about 3/4 full.
Bake for 20 minutes, then refrigerate for 3 hours.
Just before serving, peel, core, and dice kiwi fruit. Top each cheesecake with a spoonful of kiwi and serve promptly.
NOTE: I had planned to make candied ginger to sprinkle atop the kiwi, but foolishly found myself gingerless. In the end, I don’t think the cakes needed it; they already have a nice ginger kick and I wouldn’t want to overpower the kiwi. But that doesn’t mean I wouldn’t try it on one next time.
Grilled Pork Chops with Gooseberry and Sage Sauce
Image by Girl Interrupted Eating
this recipe and more available on my blog Girl Interrupted Eating girlinterruptedeating.wordpress.com/2009/06/29/pork-chops…
Moscioli (cozze) alla tarantina
Image by MicheleM_
The english recipe for Tarantina mussels
La ricetta per i moscioli (cozze) alla tarantina
2047
A few nice recipes images I found:
2047
Image by miikkahoo
Indian recipe
Dinner!
Image by jimgskoop
I made pizza!
This time I used the full dough recipe (~3 cups of flour/1.5lb bread loaf) and baked it in the pan vs. directly on the pizza stone. The result is a larger, thicker, bread-like crust. This is how I used to do it a few years back, and I’d forgotten how tasty and filling it is! I want to get a vented pizza pan so the crust browns a bit more….
RECIPE:
I make the dough in my bread machine. Add all ingredients to the machine’s pan in this order:
1-1/2lb loaf:
1-1/8 cup warm water
1-1/2 Tbs olive oil
1-1/2 tsp salt
3-1/3 cups AP flour (I usually use 1-1/3 C wheat flour and 2 C unbleached white flour)
1-1/2 tsp sugar
1-1/2 tsp yeast
Dough takes about 1 hour to mix+rise in the machine. When ready, turn out onto floured work surface, and roll/press/toss into a 16-inch circle. If using a pizza pan, dust the pan with flour and corn meal to prevent the dough from sticking. Put dough in pan, or on pizza peel.
Top with one small can (8 ounces) of tomato sauce, spread evenly. Add oregano, basil, black pepper, red pepper, garlic powder, and any other herbs or spices you prefer. Grate a little parmigiano reggiano cheese over the sauce, then add as much shredded mozzarella cheese as you prefer (I usually use 3-4 handfulls). I like to then grate a little cheddar or other sharp cheese over top of the mozzarella for added flavor. Finish with pepperoni, mushrooms, pepperoncinis — whatever you like. Bake in oven (preferably on pizza stone) at 500 F (or as hot as your oven will go) for ten minutes. Check the crust for done-ness, and bake an additional 2 minutes or so if needed. If the bottom of the crust is done but the top of the pie isn’t as brown as you’d like, it’s helpful to move the pie from the bottom rack of your oven to the top, or vice versa as needed.
Slice, serve with a nice salad and a cold beer, and enjoy!
For thinner-crust pizza, which I bake directly on the pizza stone, I use half of this dough recipe, and roll it out to about a 12-inch circle.
Tallarines de arroz con calabacín, ajos tiernos y soja germinada
Image by Lablascovegmenu
Recipe for dummies: Fry soy sprouts, courgette and spring garlic. Boil rice vermicelli. Add rice vermicelli to vegetables an fry a pair of minutes more.
