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Stellar Rocking Pans Giveaway

By Jacqueline Meldrum I have a fabulous giveaway for you from pan specialist Stellar. I don’t do many giveaways, but if I’m offered a product I really love I like to give my readers a chance to try the product too.This time it’s a new collection of high quality non-stick pans from Stellar. They call them rocking, because they’re rock hard. They have a new titanium based non-stick formula which has a scratch resistant finish that is much more durable than standard pans.They can be used on all hob types as they are made from thick aluminium with an induction base which means …read more

Source:: Tinned Tomatoes

      

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Salted Pecan Cake + First Look at “Cake, I Love You!”

By Sally Vargas When it arrived, the first page that fell open in Jill O’Connor’s new book Cake, I Love You! was her recipe for Salted Pecan Cake.
A not-so-subtle voice in my head screamed, “Stop what you are doing right now and go directly into the kitchen.”
Continue reading “Salted Pecan Cake + First Look at “Cake, I Love You!”” »
…read more

Source:: Simply Recipes

      

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Nacho pasta bake

By Becca @ Amuse Your Bouche I do wonder what you must think of me sometimes. I put crisps in my sandwiches. I top just about everything with pizza. And now I’m putting tortilla chips on my pasta bake… I think I must just be entirely shameless. But as weird as it may seem, this nacho pizza bake really really works.

My husband and I absolutely love nachos. Whenever we see them on a menu, we usually get a plate to share, with all the trimmings. But in an effort to make them a bit more appropriate for dinner, I thought I’d use them to top a …read more

Source:: Amuse Your Bouche

      

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Savoury Turmeric Granola with Cully and Sully

By Sus Davy Textures. Salty and sweet. Smooth and rough. Liquid and crunch. That’s what I like. Something with some bite. I love a hearty soup in Autumn and Winter, but sometimes miss the motion of chewing or crunching on some ‘substance’, this savoury turmeric granola was a whimsical idea that turned out rather fantastic. We have made it on repeat since then and pack it into a jar for easy accessibility at every meal time.
This recipe is a loose one. Rough Measures at it’s best. Chop and change the buckwheat groats for rye or quinoa flakes, or if easier, leave out …read more

Source:: Rough Measures

      

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Sweet Potato Biscuits – Before or After

By foodwishes@yahoo.com (Chef John) I originally planned for these sweet potato biscuits to be this year’s Thanksgiving leftover recipe, but they came out so well, I decided to upgrade them, and I’m now officially suggesting you make these as one of the centerpieces for your feast. The downside of that plan is that you’ll have to share them with your guests. Adding things like mashed sweet potatoes can cause all sorts of issues in a biscuit recipe, since they need to take the place of some of your “wet” ingredients, and considering how much thicker they are than something like buttermilk, over-mixing the dough …read more

Source:: Food Wishes

      

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Sweet Potato Waffles with Fried Egg, Bacon, and Scallions

By Sally Vargas Breakfast for dinner. When my son was little, we called it “upside-down day”!
Waffles for supper are an especially comforting way to end the day. They’re relatively quick to make from scratch and they change up the meal routine in an unexpected way.
Any break in routine feels slightly festive, no matter how simple.
Continue reading “Sweet Potato Waffles with Fried Egg, Bacon, and Scallions” »
…read more

Source:: Simply Recipes

      

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Pumpkin Ricotta Crostini with Arugula

By Erin Alderson This recipe is in partnership with Nugget Markets. See below for more details.
I don’t get to cook for people as much as I would like. There’s something about the energy that comes from sharing food with others. It’s an easy way to bring people together, especially during the holidays. While I typically focus on the main meal, I have a not-so-secret obsession with small bites and appetizers. Give me a solid cheese tray or a plate full of crostini any day and I’ll be happy!
This year, I’m partnering with Nugget Markets to bring you these lovely pumpkin ricotta crostini. If …read more

Source:: Naturally Ella

      

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Creamy Ziti Florentine

By Sally Vargas Notice: Undefined variable: readmore in /web/sites/simplyrecipes.com/wp-content/themes/simply/lib/tweaks.php on line 92Florence, the capital of Tuscany, is known as the birthplace of the Renaissance. But art is not its only treasure.
The food of Florence is renowned, albeit simple and with roots in peasant cuisine. One famous dish, a hefty Tuscan steak, is grilled and often served on a bed of spinach with a few lemon wedges.
In fact this dark, leafy green is so frequently found in dishes from this region that seeing the tag “Florentine” in the name of a recipe usually implies that spinach is involved. Chicken Florentine, Quiche Florentine, and …read more

Source:: Simply Recipes

      

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Spiced Homemade Festive Cold Brew Coffee Recipe

By Ed Homemade spiced festive cold brew coffee is easy to make and a fashionably different drink. Seasonally spiced, naturally sweet and delicious – enjoy the coffee shop experience at home for a fraction of the price.

Cold brew coffee – smooth, naturally sweet and without any bitterness – is a delicious change from more usual home hot brewing techniques such as pour over or a cafetière. I’m a big fan, and drink cold brew regularly over the summer.
Continue reading Spiced Homemade Festive Cold Brew Coffee Recipe at Fuss Free Flavours. …read more

Source:: Fuss Free Flavours

      

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Mead Poached Pear Galette with Frangipane

By Irvin This mead poached pear galette with almond frangipane is the sort of rustic dessert that makes a stunning finish for a holiday or winter meal. (Jump directly to the recipe.)

If you’ve been following along with my Instagram feed recently you might have notice that I’ve been sharing a bunch of photos from my archive that I recently found buried in my hard drive. Most of them are photos of recipes from my cookbook Marbled, Swirled, and Layered that were never seen the light of day, as I ended up hiring a photographer and food stylist. Folks have asked me why …read more

Source:: Eat The Love

      

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Cheese, Sweetcorn and Spring Onion Muffins

By Karen Burns-Booth Cheese, Sweetcorn and Spring Onion Muffins – Delicious savoury muffins (buns) made with Goat’s milk cheese, butter and yogurt, which are perfect for breakfast when served with scrambled eggs, or just by themselves with a bowl of yogurt and fresh fruit.

Wake up Better with St Helen’s Farm Yogurt
Regular Lavender and Lovage readers will know that I am a big fan of breakfast, as this first meal of the day usually offers me all of my favourite ingredients in one single sitting; it’s the promise of bacon and eggs along with steaming, hot and creamy porridge, thick yogurt with fragrant honey …read more

Source:: Lavender & Lovage

      

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Simply Recipes Favorite Cookbooks of 2017

By Carrie Havranek Notice: Undefined variable: readmore in /web/sites/simplyrecipes.com/wp-content/themes/simply/lib/tweaks.php on line 92Cookbooks. We anticipate their arrival. We love them and cook from them, splattering their pages. They pile up on our counters, bookshelves, and nightstands. They become our trusted advisors, friends in the kitchen.
Mercifully, even in the age of the Internet and websites like ours, people are still buying – and loving — cookbooks.
Continue reading “Simply Recipes Favorite Cookbooks of 2017” »
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Source:: Simply Recipes

      

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Holiday Pinwheel Cookies

By Irvin Lin Notice: Undefined variable: readmore in /web/sites/simplyrecipes.com/wp-content/themes/simply/lib/tweaks.php on line 92When I was working on my cookbook Marbled, Swirled, and Layered, I had to make some tough choices about which recipes to keep and which to let go. The cookie chapter was pretty overloaded as it was, and some recipes ended up falling by the wayside.
Red and white pinwheel cookies were one of them. And that’s too bad because they are a classic holiday cookie that everyone should learn to make.
But today is your lucky day! I’m resurrecting the recipe and sharing it with you.
Continue reading “Holiday Pinwheel Cookies” »
…read more

Source:: Simply Recipes

      

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Meal Plan for November Week 4

By Marta Rivera Notice: Undefined variable: readmore in /web/sites/simplyrecipes.com/wp-content/themes/simply/lib/tweaks.php on line 92Thanksgiving is almost here! Leading up to this momentous day are several days full of prep work. Oh, and we still gotta eat!
We always invite to Thanksgiving dinner any soldiers from our unit who can’t go home for various reasons – we can’t leave them to eat pizzas in the barracks! You probably have your Thanksgiving menu all planned out already, but just in case, I’m sharing my menu for that meal, too.
Continue reading “Meal Plan for November Week 4” »
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Source:: Simply Recipes

      

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Sweet Potato Wedges with Peanut Sauce

By Erin Alderson One of the challenges I love when cooking for others is to help change the narrative a bit around indulgent food. I eat decently 90% of the time but usually once a week, I kick back and eat something completely different. It’s normally something fried and it’s usually always delicious (my favorite is fried cauliflower with a runner up of loaded french fries).
However, sometimes I’ve just have a crap day and want something that tastes indulgent but is actually full of goodness. Enter these sweet potato wedges. This recipe contains three amazing parts that come together for, in my mind, …read more

Source:: Naturally Ella

      

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Vegetarian Chinese pancakes with homemade hoisin sauce

By Becca @ Amuse Your Bouche If you’ve ever been to a Chinese buffet (at least in the UK… though I guess they must have these elsewhere too?), you’ll definitely have seen this kind of Chinese pancake. I have no idea how authentically Chinese they are, but they’re usually served with shredded duck in hoisin sauce, and thinly sliced cucumber and spring onion.
It sounds weird, but despite obviously not being able to eat the shredded duck, I do sometimes make myself a pancake (or seven) with just the veggies and hoisin sauce – that stuff is amazing, and the texture of the pancakes is so good …read more

Source:: Amuse Your Bouche

      

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Peposo dell'Impruneta - Making Bad Beef Better Since Before Columbus

By foodwishes@yahoo.com (Chef John) Some recipes have amusing, or romantic stories for how they came to be, but this peposo isn’t one of them, unless you consider making bad quality beef taste better by covering it in black pepper, amusing or romantic. As the story goes, the workers who made terracotta tiles in the city of Impruneta, would place this stew into clay pots, and leave it their still-hot kilns overnight, where it would be ready the next morning. Since they were often stuck using less than fresh meat, copious amounts of black peppercorn was used to make the beef palatable. Luckily, this …read more

Source:: Food Wishes