Asparagus and halloumi pasta with smoky tomato pesto

By Becca @ Amuse Your Bouche

Asparagus and halloumi pasta-4

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Hellllooo, halloumi. Bringer of happiness, upgrader of barbecues, squeaker of teeth. I use halloumi all the time, but I realised the other day* that 99% of the time, I serve my halloumi with bread. Halloumi burgers, halloumi pittas, halloumi bruschetta… all good stuff, but today I thought I’d make something different – halloumi pasta! Cheese and pasta are a match made in heaven, but somehow I’ve always overlooked halloumi as a pasta accompaniment. Never again. It’s brilliant.

*when I’m alone, my mind …read more

Source:: Amuse Your Bouche

      

Asparagus and halloumi pasta with smoky tomato pesto

By Becca @ Amuse Your Bouche

Asparagus and halloumi pasta-4

sponsoredpost

Hellllooo, halloumi. Bringer of happiness, upgrader of barbecues, squeaker of teeth. I use halloumi all the time, but I realised the other day* that 99% of the time, I serve my halloumi with bread. Halloumi burgers, halloumi pittas, halloumi bruschetta… all good stuff, but today I thought I’d make something different – halloumi pasta! Cheese and pasta are a match made in heaven, but somehow I’ve always overlooked halloumi as a pasta accompaniment. Never again. It’s brilliant.

*when I’m alone, my mind …read more

Source:: Amuse Your Bouche

      

Eastern North Carolina-Style Barbecue Sauce with a West Coast Twist

By foodwishes@yahoo.com (Chef John)

I’m not sure if using honey instead of sugar really qualifies as a “West Coast twist,” but it does ensure that people from North Carolina can’t attack me for this Eastern North Carolina-style barbecue sauce not being authentic.

Anyway, while this isn’t exactly what you might find in the Tar Heel State, it was fantastic on the pork, and I hope it inspires you to add this deliciously different barbecue sauce in your repertoire.


As I mentioned in the video, I’m heading down to SoCal to work on a top-secret project, but since I teased this sauce in the recent …read more

Source:: Food Wishes

      

Eastern North Carolina-Style Barbecue Sauce with a West Coast Twist

By foodwishes@yahoo.com (Chef John)

I’m not sure if using honey instead of sugar really qualifies as a “West Coast twist,” but it does ensure that people from North Carolina can’t attack me for this Eastern North Carolina-style barbecue sauce not being authentic.

Anyway, while this isn’t exactly what you might find in the Tar Heel State, it was fantastic on the pork, and I hope it inspires you to add this deliciously different barbecue sauce in your repertoire.


As I mentioned in the video, I’m heading down to SoCal to work on a top-secret project, but since I teased this sauce in the recent …read more

Source:: Food Wishes

      

How To Make Jam in the Microwave

By Emma Christensen

How To Make Easy Jam in the Microwave

This one goes out to all of you who really want to make jam, but just lack the time, energy, counter space, or mental fortitude for a large canning project.

Microwave jam is ready in under 20 minutes and makes one perfect little jar of jammy goodness. Here’s everything you need to know.

Continue reading “How To Make Jam in the Microwave” »

…read more

Source:: Simply Recipes

      

How To Make Jam in the Microwave

By Emma Christensen

How To Make Easy Jam in the Microwave

This one goes out to all of you who really want to make jam, but just lack the time, energy, counter space, or mental fortitude for a large canning project.

Microwave jam is ready in under 20 minutes and makes one perfect little jar of jammy goodness. Here’s everything you need to know.

Continue reading “How To Make Jam in the Microwave” »

…read more

Source:: Simply Recipes

      

Peach and Blackberry Pie

By Irvin

Peach and Blackberry Pie. Photo and recipe by Irvin Lin of Eat the Love.

A Midwest Summer experience: learning to fire a gun, baking a peach and blackberry pie and how food brings us all together.

“If you at any point feel uncomfortable, you should yell out ‘CEASE FIRE’ and everyone will put their guns down.” Said the man in the instruction video at the shooting range. We were watching an 8-minute safety video which was required before we could enter the shooting range and start learning how to fire. I turned to AJ and whispered “But I’m uncomfortable now and don’t really expect NOT to be uncomfortable during this experience. Can I really just …read more

Source:: Eat The Love

      

Peach and Blackberry Pie

By Irvin

Peach and Blackberry Pie. Photo and recipe by Irvin Lin of Eat the Love.

A Midwest Summer experience: learning to fire a gun, baking a peach and blackberry pie and how food brings us all together.

“If you at any point feel uncomfortable, you should yell out ‘CEASE FIRE’ and everyone will put their guns down.” Said the man in the instruction video at the shooting range. We were watching an 8-minute safety video which was required before we could enter the shooting range and start learning how to fire. I turned to AJ and whispered “But I’m uncomfortable now and don’t really expect NOT to be uncomfortable during this experience. Can I really just …read more

Source:: Eat The Love

      

Organic September – What Do Yeo Know?

By Sus Davy

Yeo Valley and Organic September // roughmeasures.com

Since starting this blog, I have been invited on some great days out and trips away. This last week saw an invitation to Yeo Valley Farm, organised by the Soil Association, to learn more about Organic September and why we should all be more aware of what is in our food. Yeo Valley is set in the beautiful Mendip countryside, not too far from Bath. I hopped on a train to Bristol and waited eagerly with some other like-minded bloggers.

Yeo Valley is set on Holt Farm, which has been in the Mead family for over 50 years. They …read more

Source:: Rough Measures

      

Greek fajitas

By Becca @ Amuse Your Bouche

Greek fajitas-2

Greek fajitas – like normal Mexican fajitas, but with less spice, and more feta cheese. Because everything in life benefits from more feta cheese.

Fajitas were one of the first meals my husband and I cooked together, back when we were young and unskilled, and lived in revolting shared accommodation at uni. A dinner that only requires one pan is very attractive when all the other pans are dirty. And even now that I have my own lovely clean kitchen, I still very much appreciate having minimal washing up to do – so a one pan dinner is always a winner …read more

Source:: Amuse Your Bouche

      

Cheesy Zucchini Bites

By Elise Bauer

Cheesy Zucchini Bites

If there is one thing you can count on during the summer, it’s zucchini, and plenty of it!

These cheesy little zucchini bites are a great way to put all that zucchini to use. They’re like tater tots, but made with zucchini, in a mini muffin pan. They’re sort of a riff off our broccoli cheddar bites, and like their broccoli cousins, are perfect for breakfast, a quick snack, or a school lunch.

Continue reading “Cheesy Zucchini Bites” »

…read more

Source:: Simply Recipes

      

Cheesy Zucchini Bites

By Elise Bauer

Cheesy Zucchini Bites

If there is one thing you can count on during the summer, it’s zucchini, and plenty of it!

These cheesy little zucchini bites are a great way to put all that zucchini to use. They’re like tater tots, but made with zucchini, in a mini muffin pan. They’re sort of a riff off our broccoli cheddar bites, and like their broccoli cousins, are perfect for breakfast, a quick snack, or a school lunch.

Continue reading “Cheesy Zucchini Bites” »

…read more

Source:: Simply Recipes

      

Paper Pork Shoulder – It’s a Wrap

By foodwishes@yahoo.com (Chef John)

This “paper pork” was inspired by a technique for smoking beef brisket that involves wrapping the meat in parchment paper after a certain point in the cooking process, in an effort to keep the meat moist, and succulent. Turns out it works great for pork shoulder.

I decided to try it for an oven-roasted pork shoulder, wrapping it from the beginning, and it came out so perfectly tender, and juicy, I’ve been doing it that way ever since. Like I said in video, I’m not exactly sure how much better this comes out with the paper, verses just wrapping …read more

Source:: Food Wishes

      

Victoria Sponge Cake with Balsamic Strawberries

By Riz

Victoria Sponge Cake, Victoria Sponge, Balsamic Strawberries, Strawberry Compote, Victoria Sponge Cake with Balsamic Strawberries, Strawberry Jam Cake, Victoria Sandwich, Birthday cake, Happy Birthday Cake, Cake, Cake recipe, Strawberry and cream cake, Strawberry Cream Cake, Strawberries and cream cake, Strawberries Cream Cake, Victoria Sponge Sandwich, easy birthday cake, summer cake, summer dessert, easy dessert, english dessert, English cake,

How do you describe a classic like the Victoria Sponge Cake? Well, for a start, it’s a classic. Secondly, it’s a light, airy cake that’s perfect as a summer dessert served alongside a cup of tea. Layers of classic pound cake separated by Chantilly cream and strawberry jam. My version mixes it up just a little bit – instead of using plain ol’ jam, I’m using a homemade balsamic strawberry reduction. Why? Because it’s delicious. Try it, you’ll see!

<img src="http://i1.wp.com/www.chocolatesandchai.com/wp-content/uploads/2016/08/DSC04147.jpg?resize=1024%2C680" alt="Victoria Sponge Cake, Victoria Sponge, Balsamic Strawberries, Strawberry Compote, Victoria Sponge Cake with Balsamic Strawberries, Strawberry Jam Cake, Victoria Sandwich, …read more

Source:: Chocolates & Chai

      

Soft and Chewy Sugar Cookies

By Irvin Lin

Soft and Chewy Sugar Cookies

Rolling this cookie dough in my hands makes me so happy. I’m immediately thrust back to grade school, making cookies with my mom and my friends.

I love biting into the chewy cookie and having those vanilla notes hit my nose. It’s a little bite of nostalgic satisfaction that you can’t get anywhere else.

Continue reading “Soft and Chewy Sugar Cookies” »

…read more

Source:: Simply Recipes

      

Soft and Chewy Sugar Cookies

By Irvin Lin

Soft and Chewy Sugar Cookies

Rolling this cookie dough in my hands makes me so happy. I’m immediately thrust back to grade school, making cookies with my mom and my friends.

I love biting into the chewy cookie and having those vanilla notes hit my nose. It’s a little bite of nostalgic satisfaction that you can’t get anywhere else.

Continue reading “Soft and Chewy Sugar Cookies” »

…read more

Source:: Simply Recipes

      

Low-carb broccoli pizza crust

By Becca @ Amuse Your Bouche

Broccoli pizza crust-7

Since my low-carb cauliflower tortillas were such a success, I thought I’d play around a bit more with the whole low-carb bread substitute thing. Don’t get me wrong, I love bread and I certainly won’t be cutting it out of my life any time soon, but I also love experimenting in the kitchen and trying new things. This time, I decided that since cauliflower makes such a great bread substitute, broccoli probably would as well – and I was right! (oh, how I love it when I’m right.) This low-carb broccoli pizza crust was great – perfectly crispy …read more

Source:: Amuse Your Bouche

      

Low-carb broccoli pizza crust

By Becca @ Amuse Your Bouche

Broccoli pizza crust-7

Since my low-carb cauliflower tortillas were such a success, I thought I’d play around a bit more with the whole low-carb bread substitute thing. Don’t get me wrong, I love bread and I certainly won’t be cutting it out of my life any time soon, but I also love experimenting in the kitchen and trying new things. This time, I decided that since cauliflower makes such a great bread substitute, broccoli probably would as well – and I was right! (oh, how I love it when I’m right.) This low-carb broccoli pizza crust was great – perfectly crispy …read more

Source:: Amuse Your Bouche