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Moroccan freekeh with harissa aubergine

By Becca @ Amuse Your Bouche

Moroccan freekeh with harissa aubergine - a super tasty vegan meal in just 30 minutes!

This Moroccan freekeh with harissa aubergine was dee-lish. And as you can tell from the name, I thought I’d use a couple of new-to-me ingredients in this recipe, in the spirit of trying new things: harissa (a spicy chilli paste), and freekeh (a grain).

Don’t be afraid of freekeh if you’ve not heard of it before! FYI, I believe it’s actually pronounced ‘freak-ah’, not ‘freak-eh’… though what do I know, I’ve always pronounced acai like ‘ack-eye’, and apparently it’s actually ‘ah-sigh-ee’ (what? People need to stop inventing weirdly pronounced foods). Anyway, it will always be ‘freak-eh’ to me, because then I …read more

Source:: Amuse Your Bouche

      

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Butter Puff Biscuit Dough – Faster, Easier, and Not Great for Shortcake

By foodwishes@yahoo.com (Chef John)

As promised, this is the puff pastry-like dough I used in the apple roses video, and while not exactly “ quick and easy,” this was definitely quicker and easier. Just don’t try and make strawberry shortcake with this stuff.


I wanted to use this dough as the centerpiece of our strawberry shortcake video, but unfortunately the cold pastry was way too hard to cut with a spoon, and so I ended up using a much more traditional, and user-friendly biscuit.

That aside, as a puff pastry substitute, I think this was a huge success. Hopefully, you saw …read more

Source:: Food Wishes

      

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Pizza quesadillas

By Becca @ Amuse Your Bouche

Pizza quesadillas - an easy way to get TWO layers of cheese and veggies into your thin crust pizza!

I can never decide whether Italian or Mexican is my favourite cuisine – so this time I thought I’d combine the two and make pizza quesadillas! Simple cheesy vegetable quesadillas, topped with tomato sauce, mozzarella cheese, and even more of my favourite pizza toppings. You get the satisfaction of pulling away that perfect cheesy slice, and the extra pleasure of two layers of cheese and veggies!

I’ve made Mexican/Italian fusion recipes before, but they usually involve an Italian-style dish given Mexican flavours (e.g. enchilada noodles!), so this time I thought I’d go for a Mexican-style dish …read more

Source:: Amuse Your Bouche

      

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Salted Nut Cups

By Sus Davy

Almondbuttercup3

Well, we’ve landed at Worthy Farm. Home of the legendary Glastonbury Festival. The festival of all festivals. The big daddy.
The actual festival doesn’t kick off for another few days, but we got here last week, and have been busy creating our little Glamping village. The days have been long and exhausting, but are fulfilling. Seeing 30 empty plates after mealtimes certainly makes it all worth it.

I’ve managed to grab a cheeky 10 minutes to get this post sorted, so will get straight to it. Enjoy this sunshine lovelies, get outside and explore!

This recipe is an all time favourite of …read more

Source:: Rough Measures

      

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Asparagus salad with radishes, peas and fresh mint

By Irvin

Asparagus salad with radishes, peas and fresh mint. Photo and recipe by Irvin Lin of Eat the Love.

This fresh and easy composed asparagus salad had steamed crisp tender asparagus with thinly sliced radishes, peas and fresh mint.

“So they’re not REALLY vegetarian. Just sort of vegetarian.” said AJ when I asked about what I should make for dinner. Our friends Alic and Kevin were coming over and it was just this sort of middling description that made me wary of what I should serve. I don’t have an issue if someone tells me they are pescatarian, vegetarian, or even vegan. Gluten free? No problems. Paleo? Easy breezy. But the vague “sort of vegetarian” just kind of baffles me. …read more

Source:: Eat The Love

      

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Zucchini Breakfast Casserole

By Elise

Zucchini Breakfast Casserole

In my parent’s garden, there lives The Beast, a 5 foot tall zucchini plant that puts out 2 full-sized zucchinis a day. Even with all the great zucchini recipes we have, it’s hard for three people to consume 14 zucchini a week. (There’s also a pattypan squash plant.) So around this time of year I’m always looking for ways to use up my overflowing vegetable drawer of zucchini.

Continue reading “Zucchini Breakfast Casserole” »

…read more

Source:: Simply Recipes

      

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Chef John’s "Sunset" Michelada – I Only Refer to Myself in the 3rd Person When I Drink

By foodwishes@yahoo.com (Chef John)

About halfway through this video production for how to make a Michelada, I realized I was getting paid to drink beer, which made the experience that much more enjoyable, and that’s saying a lot.


This spicy, savory, tangy, amazingly refreshing beer-based cocktail is considered one of the best hot-weather, adult beverages ever. I’ve heard it described as “Bloody Mary meets Mimosa,” which makes me never want to go to brunch again, but it’s also kind of accurate.

While that may not sound like something you would enjoy, most people do, and very much so. And the hotter it is, …read more

Source:: Food Wishes

      

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New Potato Salad with Sour Cream and Dill

By Elise

New Potato Salad with Sour Cream and Dill

My father is a connoisseur of potato salads. Anything potato actually. Just add it to the list along with pork, sauerkraut, and rhubarb. (It’s the Minnesota German in him.) So no surprise when we sent him home with some of this sour cream dill potato salad that he came back the next day asking for more!

Continue reading “New Potato Salad with Sour Cream and Dill” »

…read more

Source:: Simply Recipes

      

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Honey chipotle roasted peanuts

By Becca @ Amuse Your Bouche

Honey chipotle roasted peanuts - sticky, smoky, spicy, sweet... these are the perfect snack!

Snacking is hard. I don’t snack very often, but when I do get a bit peckish in the middle of the afternoon, it’s sometimes tricky to think of things to nibble on. Apple, banana, orange, and repeat every three days; it gets a bit old. And much as I would love it, it wouldn’t be a great idea to reach for a bag of crisps every single day either.

So, here’s something you can snack on that’s super tasty, but slightly on the healthier side too (as long as you only have a little handful!) – peanuts roasted in a gorgeous …read more

Source:: Amuse Your Bouche

      

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Mocha Semifreddo – Bad Technique Makes for a Great Frozen Summer Dessert

By foodwishes@yahoo.com (Chef John)

I got a request for semifreddo recently, and since it is a massively underrated summer dessert, I decided to give it a go. I love the rich taste, and the fact that you get what’s basically an airy, custard-style ice cream, without having to use a machine. However, it all comes at a cost.

The classic procedure is a little bothersome, since you need to make three separate components – a zabaione, a meringue, and whipped cream – so, I decided to simply use the eggs whole, and make a “zabaringue.” I knew I wouldn’t get as much volume, but I …read more

Source:: Food Wishes