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Camembert “Scotch Eggs” with Honey Mustard Dip

By Karen Burns-Booth with
Le Rustique Camembert Cheese

Camembert “Scotch Eggs” with Honey Mustard Dip – these delicious “Scotch Eggs” hide a cheesy secret inside! Two delicious flavours, herby pork sausage meat and black pudding, are each wrapped around a cube of Le Rustique Camembert which after being deep-fried, oozes seductively. Dunk the “eggs” into a tangy, sweet honey and mustard dip for a truly cheesy treat. These “no egg” Scotch Eggs would make a wonderful addition to the summer picnic hamper, and as National Picnic Week is approaching, from the 16th to the 25th June, I’m just in time to share this delicious picnic …read more

Source:: Lavender & Lovage

      

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Cheesy potato and lentil pie

By Becca @ Amuse Your Bouche For me, there are no greater words in the English language than ‘cheesy’, ‘potato’ and ‘pie’ – especially when all used together. The word ‘lentil’ is perhaps a little less irresistible, but all of the ingredients in this cheesy potato and lentil pie have an important role to play – the lentils give the pie some nutrition, and help to turn it into a filling meal with plenty of protein. Don’t get me wrong, it still makes for a pretty indulgent dinner, but the veggies and lentils in this pie definitely help to make it feel a bit more acceptable …read more

Source:: Amuse Your Bouche

      

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Giveaway: Win a Shaws 1889 Proper Picnic Pack

By Karen Burns-Booth JUST IN TIME for National Picnic Week, I have a FABULOUS Summer giveaway from Shaws of Huddersfield! The Shaws Picnic Pack contains: Six different chutneys from the Shaws Everyday day range. Each of which lends itself to a variety of picnic food recipes from, sandwiches to salads and pies to pizza. Also in the pack are some fun drinking jars, to prevent spillages and keep the insects out of your juice. Speaking of insects, you’ll be needing some citronella candles to keep them at bay and using a Shaws jar prevents wax spillages and hides the strong aromas away from …read more

Source:: Lavender & Lovage

      

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Oven Baked Mini Spanish Omelettes Recipe

By Grace Hall Today I’ve got a delicious recipe to share with you for mini Spanish omelettes. These bite-sized omelettes are baked in a muffin tin and make great finger food for picnics and lunch boxes.

I’ve always loved a good omelette with all kinds of fillings but I’ve noticed my children aren’t always so keen. Throw in some potatoes though and it’s a completely different story – we’re on to a winner for sure, they can’t get enough of them!

I made these omelettes using delicious Cornish new potatoes, the first UK mainland crop of the year which make the perfect start to summer. …read more

Source:: Eats Amazing

      

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Meat Free Mondays - 19 June 2017

By Jacqueline Meldrum Happy Monday!How are you my friends? Me, I’m super excited! I’m heading to Milan this week with some of my blogging buddies. My hubby and wee one are staying at home and carrying on with their normal week. I better bring something nice back for them.Meat Free MondayI still need to plan and prepare some meals this week though and that’s where Meat Free Monday comes in. One day of meat free eating for some and every day for others. Whichever category you fall into, I hope you leave inspired.MONDAYGrilled Asparagus, Strawberry and Mozzarella SaladEveryday Healthy RecipesTUESDAYEasy Tabbouleh SaladEasy Peasy …read more

Source:: Tinned Tomatoes

      

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Greek Chicken Skewers with Flatbread and Yogurt Sauce (Chicken Souvlaki)

By Sally Vargas Enjoy a virtual visit to the Mediterranean with these Greek-inspired open faced “sandwiches” with grilled chicken. They’re perfect for a summer supper!
Souvlaki — small pieces of meat or vegetables grilled on skewers — are popular all over Greece and often served with warm flatbread. Top this with a tangy yogurt sauce and a riot of fresh vegetables and you’ve got a knockout dinner.
This is fast food at its finest: simple, delicious and healthy! Eat them by folding the flatbread in half around the chicken and chowing down.
Continue reading “Greek Chicken Skewers with Flatbread and Yogurt Sauce (Chicken Souvlaki)” »
…read more

Source:: Simply Recipes

      

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Make-Ahead Feta and Spinach Breakfast Wraps

By Simply Recipes Partners This post is brought to you in partnership with Frigo® Cheese.
These cheesy spinach and feta breakfast wraps make life easy, whether you are serving them at a big potluck brunch or just for your family during the week.
Frigo’s tangy Feta Cheese and spinach are such a classic and irresistible combo – doubly so when paired with the soft scrambled eggs in this recipe. The wraps are so quick to assemble, though you can also make them up to two days in advance and reheat in the oven or microwave. What’s not to love?!
Continue reading “Make-Ahead Feta and Spinach Breakfast Wraps” …read more

Source:: Simply Recipes

      

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Photo Essay: Meals on Wheels Star Chefs and Vintners Gala 2017 (part 1)

By Irvin The first of two photo essays for the San Francisco Meals on Wheels Star Chefs and Vintners Gala fundraiser of 2017.

Every year the annual Meals on Wheels Star Chef and Vintners Gala is a stellar affair. AJ and I have been supporting the event for as long as we can remember, and it’s the single event that we know we can’t miss. This year was no exception, as Meals on Wheels’ funding has potentially been threatened. Thankfully, the San Francisco community came out to support the vital work that they do. The San Francisco chapter of Meals on Wheels alone …read more

Source:: Eat The Love

      

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Oven Roasted Herb Crusted New Potatoes

By Karen Burns-Booth with
Cornish New Potatoes

Today’s recipe for Oven Roasted Herb Crusted New Potatoes, is a real winner – using a seasonal star, Cornish New Potatoes; Cornish new potatoes are only in season from the middle of June until end of July, they are the first UK mainland crop of the year and signal the start of summer, so they need to be scooped up and enjoyed whilst they are in season. Cornish new potatoes have light, fluffy skins and an overall sweet taste, but because of where they are grown, in the rich, fertile Cornish soils close to the sea, it gives …read more

Source:: Lavender & Lovage

      

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Personals history

By sean I moved to San Francisco in 1991. At the time, I was freelancing in theater, doing sets and props. The work was sparse, and the pay was abysmal, but San Francisco was a different city then. It was moderately affordable, and artists could still squeak by if they were lucky.
I paid $400 a month for a room in a flat with two roommates, which crushed me financially at the time. On a good month, I could net about $500 in theater work, and filled in the rest with temp office gigs. It didn’t leave much room for anything else, and …read more

Source:: Hedonia

      

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Personals history

By sean I moved to San Francisco in 1991. At the time, I was freelancing in theater, doing sets and props. The work was sparse, and the pay was abysmal, but San Francisco was a different city then. It was moderately affordable, and artists could still squeak by if they were lucky.
I paid $400 a month for a room in a flat with two roommates, which crushed me financially at the time. On a good month, I could net about $500 in theater work, and filled in the rest with temp office gigs. It didn’t leave much room for anything else, and …read more

Source:: Hedonia

      

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19 Vegetarian Grilling Recipes

By Erin Alderson Over the years I’ve found some amazing ways to turn vegetables (with the occasional help from other items) into solid main courses. These ideas range from hearty salads tossed with grilled vegetables, skewers paired with polenta or halloumi, or whole grilled vegetables as the main star (like the grilled endives listed or even grilled cabbage). Below are a few vegetarian grilling recipes to get you started as you fire up your grill this summer. Don’t be afraid to experiment with items that might not even be considered good grilling vegetables (like beets or even lettuce!) I recommend grilling vegetables …read more

Source:: Naturally Ella

      

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Roasted Carrot Multigrain Pilaf with Pepita Pesto

By Erin Alderson I’m learning that one of the greatest cooking challenges I’ve faced is one that feels like it shouldn’t be that hard: cooking for my family. My husband is not vegetarian and while my toddler will try almost anything, he’s still a toddler. I have this balance of working with everyone’s preferences to create a solid meal. At times it can be a bit overwhelming but books like and see the recipe.The post Roasted Carrot Multigrain Pilaf with Pepita Pesto appeared first on Naturally Ella. …read more

Source:: Naturally Ella

      

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Lemon Blueberry Scones

By Coco Morante I’ve made so many variations of these scones over the years that I can’t even remember which ones were first! The basic dough is extremely adaptable, and I love coming up with different fruit, spice, and glaze combinations depending on the season.
For this early summer version, I just folded fresh blueberries right into the dough, then topped the scones with a puckery-sweet lemon glaze.
Continue reading “Lemon Blueberry Scones” »
…read more

Source:: Simply Recipes

      

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The Butchers Steak – Too Good to Sell?

By foodwishes@yahoo.com (Chef John) This great steak is considered something of a butcher shop “secret,” but not because they’re selfish, and can’t stand the thought of you being happy. It’s just an odd looking cut, which requires a specific trimming technique to remove one of the toughest pieces of connective tissue on the entire animal. Combine that with the fact that there’s only one per cow, and you have something that’s a little tricky to sell, although that seems to be changing a bit. This steak has become popular on restaurant menus, going by the name, “hanger steak,” and that’s led to it being …read more

Source:: Food Wishes

      

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Scottish Oaty Cranachan with Strawberries

By Jacqueline Meldrum We Scots love our oats and this Scottish Oaty Cranachan is a good example of how fabulous oats can be. I know you probably use them to make the occasional bowl of porridge but do consider them when making dessert too.What is cranachan?First of all let me help you pronounce it, here we go, cran-i-kin.Cranachan is an old Scottish dessert that was originally called cream crowdie and was traditionally served at harvest time. It was made with crowdie cheese, a creamy cheese which was mixed with cream and oats and a little bit of honey to sweeten it. When raspberries …read more

Source:: Tinned Tomatoes

      

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Leftovers Idea – Frozen Smoothie Bites

By Grace Hall Following on from yesterday’s Rainbow Unicorn Popsicles recipe, I wanted to share a quick idea that I use to minimise waste when making homemade ice lollies and smoothies. This isn’t a recipe as such, it’s more of kitchen hack for using leftover ingredients that might otherwise go to waste.

I find that when I make my own homemade smoothies, particularly slightly more fancy layered smoothies (check out my traffic light smoothie recipe or summer tropical layered smoothie recipe for examples of these) I often end up with just a bit more smoothie mixture than I need. Rather than drink more than …read more

Source:: Eats Amazing

      

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Healthy Rainbow Unicorn Fruit Popsicles Recipe

By Grace Hall Today I’m bringing you a gorgeous new healthy recipe for rainbow unicorn fruit popsicles. I was over the moon when these unicorn ice lollies turned out pretty much as I’d imagined (this isn’t always the case when I’m recipe testing!) and I couldn’t wait to get them photographed and written up here on the blog. Apologies in advance for the slight overload of photos by the way, I just couldn’t help myself, the popsicles turned out so pretty I couldn’t stop taking photos of them!

I think I’m well overdue for jumping on the rainbow unicorn food trend – after all …read more

Source:: Eats Amazing

      

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Soba Noodle Salad with Cabbage and Kohlrabi

By Erin Alderson After moving to California, I found myself jumping into summer produce faster than I would have in the midwest. The beginning of June brings zucchini followed shortly by sweet corn and tomatoes. However, there’s so much good spring/early summer produce that I miss because let’s face it- I’d make everything out of fresh summer tomatoes and sweet corn if I could. This soba noodle salad features two ingredients I often miss because of my excitement: kohlrabi and cabbage. The beautiful color of the cabbage and the crunch from the kohlrabi is a splendid addition to a cold noodle salad. The …read more

Source:: Naturally Ella