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bowl.
FOOD LUST PEOPLE LOVE: ITALIAN SAUSAGE AND CHICKEN RAGÙ Nestle the chicken breasts into the sausage and vegetables. Top with the canned tomatoes, tomato paste, olive oil, thyme, oregano, crushed red pepper and a sprinkle of fine sea salt and freshly ground black pepper. Secure the lid on the Instant Pot and set it manually to 9 minutes. When the time is up, safely release the pressure. FOOD LUST PEOPLE LOVE: SOUS VIDE BONE-IN LEG OF LAMB Put the leg of lamb in a sealable, sous-vide-friendly plastic bag with the olive oil and get all the air out of the bag by immersing it in water and sealing it up. Pop your sous vide precision cooker into a large vessel of water and set the temperature for 131°F. Put the vacuum-bag-seasoned leg into the water. Sous vide for 22 hours. FOOD LUST PEOPLE LOVE: BALI SPICY GRILLED FISH 1/2 cup or 120ml kecap manis or sweet dark soy sauce. 2 tablespoons butter. 4 tablespoons canola. Warm till butter melts, whisk to combine. Method. Use a mortar and pestle to grind the coriander seeds to a fine powder then add the other marinade ingredients up to and including the sea salt, a few at a time. FOOD LUST PEOPLE LOVE: CAESAR DRESSING WITH ANCHOVIES OR Ingredients. 2 tablespoons fresh or reconstituted lime or lemon juice (You can also use vinegar, in a pinch. Desperate times have called for desperate measures.) 3/4 cup olive oil. 1/4 cup or 60 ml cold water (Cold helps the dressing emulsify.) 1 small (1.6 oz or 45g) can anchovies in olive oil OR two generous tablespoons drained tinycapers.
FOOD LUST PEOPLE LOVE: OVERNIGHT YEASTED CHEESE SCONES 3 1/2 oz or 100g extra sharp cheddar cheese, grated and divided. Method. Dissolve the yeast and sugar in the lukewarm milk. Set aside. Whisk the flour and salt together into a large bowl. Add the cubed butter and use a pastry blender to cut it into the FOOD LUST PEOPLE LOVE: SOURDOUGH CHOCOLATE BUNDT CAKE # It will rise ever so slightly and maybe get a few bubbles. Preheat the oven to 350°F or 180°C and prepare a 12-cup Bundt pan by greasing it with the butter and flouring it thoroughly. In a separate bowl, beat together the sugar, oil, vanilla, salt, baking soda, cocoa andespresso powder.
FOOD LUST PEOPLE LOVE: JACQUES’ CUCUMBER SALAD (BUT) WITH Scoop out the seeds with a spoon. Cut them into slices about a 1/4 inch or 1/2cm wide. Pop them into a colander, over a bowl to catch the juice. Sprinkle the cucumbers with salt and mix well. Allow to drain for at least an hour but preferably two, at room temperature. FOOD LUST PEOPLE LOVE: RHUBARB SAUCE COOKIES # For the rhubarb sauce: Grated zest and juice of 1 orange. 12 oz or 340g rhubarb. 1/8 cup or 25g sugar – or more to taste. Good pinch salt. Optional for serving: powdered sugar. Method. Trim the ends off the rhubarb, cut into chunks. Combine with the sugar and the orange zest and juice in a pan and gently cook for 5-10 minutes until the FOOD LUST PEOPLE LOVE: EASY PICKLED BEETS Stack the beet circles in the wide-mouthed quart jar, tucking the smaller ends down the side. Heat the white vinegar with the salt until it reaches about 130°F or 54°C. Pour the vinegar carefully into the jar so it can seep slowly down filling up all the spaces between the beets. Check around the sides. FOOD LUST PEOPLE LOVE: LEMON GARLIC BUTTER BAKED SCALLOPS Butter the toast generously and put it in the ramekins. In a medium bowl, add the garlic to the lemon juice and set aside for a few minutes. Add in the melted butter along with a generous pinch of lemon zest, salt and cayenne. In a small bowl, mix together the panko, Parmesan and olive oil. Add the scallops and shrimp to the butterbowl.
FOOD LUST PEOPLE LOVE: ITALIAN SAUSAGE AND CHICKEN RAGÙ Nestle the chicken breasts into the sausage and vegetables. Top with the canned tomatoes, tomato paste, olive oil, thyme, oregano, crushed red pepper and a sprinkle of fine sea salt and freshly ground black pepper. Secure the lid on the Instant Pot and set it manually to 9 minutes. When the time is up, safely release the pressure. FOOD LUST PEOPLE LOVE: SOUS VIDE BONE-IN LEG OF LAMB Put the leg of lamb in a sealable, sous-vide-friendly plastic bag with the olive oil and get all the air out of the bag by immersing it in water and sealing it up. Pop your sous vide precision cooker into a large vessel of water and set the temperature for 131°F. Put the vacuum-bag-seasoned leg into the water. Sous vide for 22 hours. FOOD LUST PEOPLE LOVE: BALI SPICY GRILLED FISH 1/2 cup or 120ml kecap manis or sweet dark soy sauce. 2 tablespoons butter. 4 tablespoons canola. Warm till butter melts, whisk to combine. Method. Use a mortar and pestle to grind the coriander seeds to a fine powder then add the other marinade ingredients up to and including the sea salt, a few at a time. FOOD LUST PEOPLE LOVE: CAESAR DRESSING WITH ANCHOVIES OR Ingredients. 2 tablespoons fresh or reconstituted lime or lemon juice (You can also use vinegar, in a pinch. Desperate times have called for desperate measures.) 3/4 cup olive oil. 1/4 cup or 60 ml cold water (Cold helps the dressing emulsify.) 1 small (1.6 oz or 45g) can anchovies in olive oil OR two generous tablespoons drained tinycapers.
FOOD LUST PEOPLE LOVE: OVERNIGHT YEASTED CHEESE SCONES 3 1/2 oz or 100g extra sharp cheddar cheese, grated and divided. Method. Dissolve the yeast and sugar in the lukewarm milk. Set aside. Whisk the flour and salt together into a large bowl. Add the cubed butter and use a pastry blender to cut it into the FOOD LUST PEOPLE LOVE: SOURDOUGH CHOCOLATE BUNDT CAKE # It will rise ever so slightly and maybe get a few bubbles. Preheat the oven to 350°F or 180°C and prepare a 12-cup Bundt pan by greasing it with the butter and flouring it thoroughly. In a separate bowl, beat together the sugar, oil, vanilla, salt, baking soda, cocoa andespresso powder.
FOOD LUST PEOPLE LOVE: JACQUES’ CUCUMBER SALAD (BUT) WITH Scoop out the seeds with a spoon. Cut them into slices about a 1/4 inch or 1/2cm wide. Pop them into a colander, over a bowl to catch the juice. Sprinkle the cucumbers with salt and mix well. Allow to drain for at least an hour but preferably two, at room temperature. FOOD LUST PEOPLE LOVE: RHUBARB SAUCE COOKIES # For the rhubarb sauce: Grated zest and juice of 1 orange. 12 oz or 340g rhubarb. 1/8 cup or 25g sugar – or more to taste. Good pinch salt. Optional for serving: powdered sugar. Method. Trim the ends off the rhubarb, cut into chunks. Combine with the sugar and the orange zest and juice in a pan and gently cook for 5-10 minutes until the FOOD LUST PEOPLE LOVE: ITALIAN SAUSAGE AND CHICKEN RAGÙ Nestle the chicken breasts into the sausage and vegetables. Top with the canned tomatoes, tomato paste, olive oil, thyme, oregano, crushed red pepper and a sprinkle of fine sea salt and freshly ground black pepper. Secure the lid on the Instant Pot and set it manually to 9 minutes. When the time is up, safely release the pressure. FOOD LUST PEOPLE LOVE: OVERNIGHT YEASTED CHEESE SCONES 3 1/2 oz or 100g extra sharp cheddar cheese, grated and divided. Method. Dissolve the yeast and sugar in the lukewarm milk. Set aside. Whisk the flour and salt together into a large bowl. Add the cubed butter and use a pastry blender to cut it into the FOOD LUST PEOPLE LOVE: CAESAR DRESSING WITH ANCHOVIES OR Ingredients. 2 tablespoons fresh or reconstituted lime or lemon juice (You can also use vinegar, in a pinch. Desperate times have called for desperate measures.) 3/4 cup olive oil. 1/4 cup or 60 ml cold water (Cold helps the dressing emulsify.) 1 small (1.6 oz or 45g) can anchovies in olive oil OR two generous tablespoons drained tinycapers.
FOOD LUST PEOPLE LOVE: BABA KARTOFLANA Put the onions on a plate to cool. In a large bowl, beat your eggs and yogurt together, along with the marjoram, salt, nutmeg and a few generous grinds of black pepper. Preheat your oven to 350°F or 180°C. Use the leftover bacon fat to grease an 8x8 in FOOD LUST PEOPLE LOVE: SAUCY PEPPERONI ROASTED CHICKEN Method. Preheat your oven to 350°F or 180°C. Line the bottom of your baking pan with the pepperoni. My package had 48 slices of pepperoni and I used every single one. Peel and chop the garlic. In a mixing bowl, combine the passata with the garlic, oregano leaves and sugar. FOOD LUST PEOPLE LOVE: PASSIONFRUIT COOKIES Preheat the oven to 375°F or 190°C and grease or spray your cookie sheet with non-stick spray. Mix together your flour, baking powder and salt in a small bowl. Put your light brown sugar into another small bowl and set aside. With electric beaters or FOOD LUST PEOPLE LOVE: BAKED DUCK EGGS #FOODIEEXTRAVAGANZA Creamy and so dip-in-able, baked duck eggs are easy to make and a delight to eat. Pass the toast soldiers, please! This is a delicious way to prepare breakfast for a crowd! If you don’t have duck eggs, chicken eggs can be substituted. Just adjust the cooking time downwards by a couple of minutes because smaller eggs will take lesstime to cook.
FOOD LUST PEOPLE LOVE: CONDENSED MILK COFFEE MUFFINS # In a large mixing bowl, whisk together your flour, coffee powder, salt and baking powder. Whisk the condensed milk, oil, eggs and vanilla extract together in a smaller mixing bowl. Pour your wet ingredients into your dry ones and stir until just combined. Divide the batter between the muffin cups. Twelve and four spares. FOOD LUST PEOPLE LOVE: ASPARAGUS SALMON FRIED RICE # Cook for just a minute or two. Add in the asparagus and cook, stirring frequently, for just a few more minutes. You want the asparagus to stay nice and crunchy. Add in the garlic and cook for about a minute, making sure not to let the garlic color. Add in the cold rice and stirwell.
FOOD LUST PEOPLE LOVE: CHERRY LEMON JAM Cherry lemon jam is made with juicy summer cherries and fresh lemon, cooked down with lemon zest and sugar. It's the perfect jammy marriage of sweet and sharp, as delicious on a piece of buttered toast as spooned over cold vanilla ice cream or stirred into a pot of naturalyogurt.
FOOD LUST PEOPLE LOVE: EASY PICKLED BEETS Stack the beet circles in the wide-mouthed quart jar, tucking the smaller ends down the side. Heat the white vinegar with the salt until it reaches about 130°F or 54°C. Pour the vinegar carefully into the jar so it can seep slowly down filling up all the spaces between the beets. Check around the sides. FOOD LUST PEOPLE LOVE: SOUS VIDE BONE-IN LEG OF LAMB Put the leg of lamb in a sealable, sous-vide-friendly plastic bag with the olive oil and get all the air out of the bag by immersing it in water and sealing it up. Pop your sous vide precision cooker into a large vessel of water and set the temperature for 131°F. Put the vacuum-bag-seasoned leg into the water. Sous vide for 22 hours. FOOD LUST PEOPLE LOVE: ITALIAN SAUSAGE AND CHICKEN RAGÙ Nestle the chicken breasts into the sausage and vegetables. Top with the canned tomatoes, tomato paste, olive oil, thyme, oregano, crushed red pepper and a sprinkle of fine sea salt and freshly ground black pepper. Secure the lid on the Instant Pot and set it manually to 9 minutes. When the time is up, safely release the pressure. FOOD LUST PEOPLE LOVE: LEMON GARLIC BUTTER BAKED SCALLOPS Butter the toast generously and put it in the ramekins. In a medium bowl, add the garlic to the lemon juice and set aside for a few minutes. Add in the melted butter along with a generous pinch of lemon zest, salt and cayenne. In a small bowl, mix together the panko, Parmesan and olive oil. Add the scallops and shrimp to the butterbowl.
FOOD LUST PEOPLE LOVE: BALI SPICY GRILLED FISH 1/2 cup or 120ml kecap manis or sweet dark soy sauce. 2 tablespoons butter. 4 tablespoons canola. Warm till butter melts, whisk to combine. Method. Use a mortar and pestle to grind the coriander seeds to a fine powder then add the other marinade ingredients up to and including the sea salt, a few at a time. FOOD LUST PEOPLE LOVE: OVERNIGHT YEASTED CHEESE SCONES 3 1/2 oz or 100g extra sharp cheddar cheese, grated and divided. Method. Dissolve the yeast and sugar in the lukewarm milk. Set aside. Whisk the flour and salt together into a large bowl. Add the cubed butter and use a pastry blender to cut it into the FOOD LUST PEOPLE LOVE: CAESAR DRESSING WITH ANCHOVIES OR Ingredients. 2 tablespoons fresh or reconstituted lime or lemon juice (You can also use vinegar, in a pinch. Desperate times have called for desperate measures.) 3/4 cup olive oil. 1/4 cup or 60 ml cold water (Cold helps the dressing emulsify.) 1 small (1.6 oz or 45g) can anchovies in olive oil OR two generous tablespoons drained tinycapers.
FOOD LUST PEOPLE LOVE: SOURDOUGH CHOCOLATE BUNDT CAKE # It will rise ever so slightly and maybe get a few bubbles. Preheat the oven to 350°F or 180°C and prepare a 12-cup Bundt pan by greasing it with the butter and flouring it thoroughly. In a separate bowl, beat together the sugar, oil, vanilla, salt, baking soda, cocoa andespresso powder.
FOOD LUST PEOPLE LOVE: CHARRED MARINATED FRESH ARTICHOKES Cut the artichoke in half. Using a spoon, place it at the top of the fuzzy bit (the choke) and use a twisting motion to remove all the fuzz. Scrape the area clean with your spoon. Pop the artichoke in the lemon water. Continue until all the artichokes are cleaned. Change the FOOD LUST PEOPLE LOVE: RHUBARB SAUCE COOKIES # For the rhubarb sauce: Grated zest and juice of 1 orange. 12 oz or 340g rhubarb. 1/8 cup or 25g sugar – or more to taste. Good pinch salt. Optional for serving: powdered sugar. Method. Trim the ends off the rhubarb, cut into chunks. Combine with the sugar and the orange zest and juice in a pan and gently cook for 5-10 minutes until the FOOD LUST PEOPLE LOVE: EASY PICKLED BEETS Stack the beet circles in the wide-mouthed quart jar, tucking the smaller ends down the side. Heat the white vinegar with the salt until it reaches about 130°F or 54°C. Pour the vinegar carefully into the jar so it can seep slowly down filling up all the spaces between the beets. Check around the sides. FOOD LUST PEOPLE LOVE: SOUS VIDE BONE-IN LEG OF LAMB Put the leg of lamb in a sealable, sous-vide-friendly plastic bag with the olive oil and get all the air out of the bag by immersing it in water and sealing it up. Pop your sous vide precision cooker into a large vessel of water and set the temperature for 131°F. Put the vacuum-bag-seasoned leg into the water. Sous vide for 22 hours. FOOD LUST PEOPLE LOVE: ITALIAN SAUSAGE AND CHICKEN RAGÙ Nestle the chicken breasts into the sausage and vegetables. Top with the canned tomatoes, tomato paste, olive oil, thyme, oregano, crushed red pepper and a sprinkle of fine sea salt and freshly ground black pepper. Secure the lid on the Instant Pot and set it manually to 9 minutes. When the time is up, safely release the pressure. FOOD LUST PEOPLE LOVE: LEMON GARLIC BUTTER BAKED SCALLOPS Butter the toast generously and put it in the ramekins. In a medium bowl, add the garlic to the lemon juice and set aside for a few minutes. Add in the melted butter along with a generous pinch of lemon zest, salt and cayenne. In a small bowl, mix together the panko, Parmesan and olive oil. Add the scallops and shrimp to the butterbowl.
FOOD LUST PEOPLE LOVE: BALI SPICY GRILLED FISH 1/2 cup or 120ml kecap manis or sweet dark soy sauce. 2 tablespoons butter. 4 tablespoons canola. Warm till butter melts, whisk to combine. Method. Use a mortar and pestle to grind the coriander seeds to a fine powder then add the other marinade ingredients up to and including the sea salt, a few at a time. FOOD LUST PEOPLE LOVE: OVERNIGHT YEASTED CHEESE SCONES 3 1/2 oz or 100g extra sharp cheddar cheese, grated and divided. Method. Dissolve the yeast and sugar in the lukewarm milk. Set aside. Whisk the flour and salt together into a large bowl. Add the cubed butter and use a pastry blender to cut it into the FOOD LUST PEOPLE LOVE: CAESAR DRESSING WITH ANCHOVIES OR Ingredients. 2 tablespoons fresh or reconstituted lime or lemon juice (You can also use vinegar, in a pinch. Desperate times have called for desperate measures.) 3/4 cup olive oil. 1/4 cup or 60 ml cold water (Cold helps the dressing emulsify.) 1 small (1.6 oz or 45g) can anchovies in olive oil OR two generous tablespoons drained tinycapers.
FOOD LUST PEOPLE LOVE: SOURDOUGH CHOCOLATE BUNDT CAKE # It will rise ever so slightly and maybe get a few bubbles. Preheat the oven to 350°F or 180°C and prepare a 12-cup Bundt pan by greasing it with the butter and flouring it thoroughly. In a separate bowl, beat together the sugar, oil, vanilla, salt, baking soda, cocoa andespresso powder.
FOOD LUST PEOPLE LOVE: CHARRED MARINATED FRESH ARTICHOKES Cut the artichoke in half. Using a spoon, place it at the top of the fuzzy bit (the choke) and use a twisting motion to remove all the fuzz. Scrape the area clean with your spoon. Pop the artichoke in the lemon water. Continue until all the artichokes are cleaned. Change the FOOD LUST PEOPLE LOVE: RHUBARB SAUCE COOKIES # For the rhubarb sauce: Grated zest and juice of 1 orange. 12 oz or 340g rhubarb. 1/8 cup or 25g sugar – or more to taste. Good pinch salt. Optional for serving: powdered sugar. Method. Trim the ends off the rhubarb, cut into chunks. Combine with the sugar and the orange zest and juice in a pan and gently cook for 5-10 minutes until the FOOD LUST PEOPLE LOVE: SPICY MANGO SALSA Waaaaay back in 2005, I used to watch a cooking show on television called The Surreal Gourmet with a quirky host named Bob Blumer. Bob drove around the United States with a refurbished Airstream trailer that looked exactly like a great big toaster. FOOD LUST PEOPLE LOVE: ITALIAN SAUSAGE AND CHICKEN RAGÙ Nestle the chicken breasts into the sausage and vegetables. Top with the canned tomatoes, tomato paste, olive oil, thyme, oregano, crushed red pepper and a sprinkle of fine sea salt and freshly ground black pepper. Secure the lid on the Instant Pot and set it manually to 9 minutes. When the time is up, safely release the pressure. FOOD LUST PEOPLE LOVE: CAESAR DRESSING WITH ANCHOVIES OR Ingredients. 2 tablespoons fresh or reconstituted lime or lemon juice (You can also use vinegar, in a pinch. Desperate times have called for desperate measures.) 3/4 cup olive oil. 1/4 cup or 60 ml cold water (Cold helps the dressing emulsify.) 1 small (1.6 oz or 45g) can anchovies in olive oil OR two generous tablespoons drained tinycapers.
FOOD LUST PEOPLE LOVE: CREAM CHEESE COFFEE MUFFINS # Method. Preheat oven to 350°F or 180°C. Prepare a 12-cup muffin pan by lining it with paper muffin liners. In a large bowl, whisk the flour, sugar, espresso granules, baking powder and salt together. Set aside 24 espresso morsels and add the rest of them to the dry ingredients and stir to coat the morsels with flour. FOOD LUST PEOPLE LOVE: OVERNIGHT YEASTED CHEESE SCONES 3 1/2 oz or 100g extra sharp cheddar cheese, grated and divided. Method. Dissolve the yeast and sugar in the lukewarm milk. Set aside. Whisk the flour and salt together into a large bowl. Add the cubed butter and use a pastry blender to cut it into the FOOD LUST PEOPLE LOVE: SAUCY PEPPERONI ROASTED CHICKEN Method. Preheat your oven to 350°F or 180°C. Line the bottom of your baking pan with the pepperoni. My package had 48 slices of pepperoni and I used every single one. Peel and chop the garlic. In a mixing bowl, combine the passata with the garlic, oregano leaves and sugar. FOOD LUST PEOPLE LOVE: JACQUES’ CUCUMBER SALAD (BUT) WITH Scoop out the seeds with a spoon. Cut them into slices about a 1/4 inch or 1/2cm wide. Pop them into a colander, over a bowl to catch the juice. Sprinkle the cucumbers with salt and mix well. Allow to drain for at least an hour but preferably two, at room temperature. FOOD LUST PEOPLE LOVE: BAKED DUCK EGGS #FOODIEEXTRAVAGANZA Creamy and so dip-in-able, baked duck eggs are easy to make and a delight to eat. Pass the toast soldiers, please! This is a delicious way to prepare breakfast for a crowd! If you don’t have duck eggs, chicken eggs can be substituted. Just adjust the cooking time downwards by a couple of minutes because smaller eggs will take lesstime to cook.
FOOD LUST PEOPLE LOVE: ASPARAGUS SALMON FRIED RICE # Cook for just a minute or two. Add in the asparagus and cook, stirring frequently, for just a few more minutes. You want the asparagus to stay nice and crunchy. Add in the garlic and cook for about a minute, making sure not to let the garlic color. Add in the cold rice and stirwell.
FOOD LUST PEOPLE LOVE: BULGUR WHEAT BREAD #BREADBAKERS 1 bread sponge recipe (see above) 1/4 cup or 60ml canola oil, plus a little extra for oiling bowl and baking pans. 1 scant tablespoon salt. 2 cups or 240g wholemeal bread flour, plus additional as necessary for kneading. Method. In a large bowl, combine FOOD LUST PEOPLE LOVE: EASY PICKLED BEETS Stack the beet circles in the wide-mouthed quart jar, tucking the smaller ends down the side. Heat the white vinegar with the salt until it reaches about 130°F or 54°C. Pour the vinegar carefully into the jar so it can seep slowly down filling up all the spaces between the beets. Check around the sides. FOOD LUST PEOPLE LOVE: SOUS VIDE BONE-IN LEG OF LAMB Put the leg of lamb in a sealable, sous-vide-friendly plastic bag with the olive oil and get all the air out of the bag by immersing it in water and sealing it up. Pop your sous vide precision cooker into a large vessel of water and set the temperature for 131°F. Put the vacuum-bag-seasoned leg into the water. Sous vide for 22 hours. FOOD LUST PEOPLE LOVE: ITALIAN SAUSAGE AND CHICKEN RAGÙ Nestle the chicken breasts into the sausage and vegetables. Top with the canned tomatoes, tomato paste, olive oil, thyme, oregano, crushed red pepper and a sprinkle of fine sea salt and freshly ground black pepper. Secure the lid on the Instant Pot and set it manually to 9 minutes. When the time is up, safely release the pressure. FOOD LUST PEOPLE LOVE: LEMON GARLIC BUTTER BAKED SCALLOPS Butter the toast generously and put it in the ramekins. In a medium bowl, add the garlic to the lemon juice and set aside for a few minutes. Add in the melted butter along with a generous pinch of lemon zest, salt and cayenne. In a small bowl, mix together the panko, Parmesan and olive oil. Add the scallops and shrimp to the butterbowl.
FOOD LUST PEOPLE LOVE: CAESAR DRESSING WITH ANCHOVIES OR Ingredients. 2 tablespoons fresh or reconstituted lime or lemon juice (You can also use vinegar, in a pinch. Desperate times have called for desperate measures.) 3/4 cup olive oil. 1/4 cup or 60 ml cold water (Cold helps the dressing emulsify.) 1 small (1.6 oz or 45g) can anchovies in olive oil OR two generous tablespoons drained tinycapers.
FOOD LUST PEOPLE LOVE: OVERNIGHT YEASTED CHEESE SCONES 3 1/2 oz or 100g extra sharp cheddar cheese, grated and divided. Method. Dissolve the yeast and sugar in the lukewarm milk. Set aside. Whisk the flour and salt together into a large bowl. Add the cubed butter and use a pastry blender to cut it into the FOOD LUST PEOPLE LOVE: SOURDOUGH CHOCOLATE BUNDT CAKE # It will rise ever so slightly and maybe get a few bubbles. Preheat the oven to 350°F or 180°C and prepare a 12-cup Bundt pan by greasing it with the butter and flouring it thoroughly. In a separate bowl, beat together the sugar, oil, vanilla, salt, baking soda, cocoa andespresso powder.
FOOD LUST PEOPLE LOVE: CHARRED MARINATED FRESH ARTICHOKES Cut the artichoke in half. Using a spoon, place it at the top of the fuzzy bit (the choke) and use a twisting motion to remove all the fuzz. Scrape the area clean with your spoon. Pop the artichoke in the lemon water. Continue until all the artichokes are cleaned. Change the FOOD LUST PEOPLE LOVE: BALI SPICY GRILLED FISH 1/2 cup or 120ml kecap manis or sweet dark soy sauce. 2 tablespoons butter. 4 tablespoons canola. Warm till butter melts, whisk to combine. Method. Use a mortar and pestle to grind the coriander seeds to a fine powder then add the other marinade ingredients up to and including the sea salt, a few at a time. FOOD LUST PEOPLE LOVE: RHUBARB SAUCE COOKIES # For the rhubarb sauce: Grated zest and juice of 1 orange. 12 oz or 340g rhubarb. 1/8 cup or 25g sugar – or more to taste. Good pinch salt. Optional for serving: powdered sugar. Method. Trim the ends off the rhubarb, cut into chunks. Combine with the sugar and the orange zest and juice in a pan and gently cook for 5-10 minutes until the FOOD LUST PEOPLE LOVE: EASY PICKLED BEETS Stack the beet circles in the wide-mouthed quart jar, tucking the smaller ends down the side. Heat the white vinegar with the salt until it reaches about 130°F or 54°C. Pour the vinegar carefully into the jar so it can seep slowly down filling up all the spaces between the beets. Check around the sides. FOOD LUST PEOPLE LOVE: SOUS VIDE BONE-IN LEG OF LAMB Put the leg of lamb in a sealable, sous-vide-friendly plastic bag with the olive oil and get all the air out of the bag by immersing it in water and sealing it up. Pop your sous vide precision cooker into a large vessel of water and set the temperature for 131°F. Put the vacuum-bag-seasoned leg into the water. Sous vide for 22 hours. FOOD LUST PEOPLE LOVE: ITALIAN SAUSAGE AND CHICKEN RAGÙ Nestle the chicken breasts into the sausage and vegetables. Top with the canned tomatoes, tomato paste, olive oil, thyme, oregano, crushed red pepper and a sprinkle of fine sea salt and freshly ground black pepper. Secure the lid on the Instant Pot and set it manually to 9 minutes. When the time is up, safely release the pressure. FOOD LUST PEOPLE LOVE: LEMON GARLIC BUTTER BAKED SCALLOPS Butter the toast generously and put it in the ramekins. In a medium bowl, add the garlic to the lemon juice and set aside for a few minutes. Add in the melted butter along with a generous pinch of lemon zest, salt and cayenne. In a small bowl, mix together the panko, Parmesan and olive oil. Add the scallops and shrimp to the butterbowl.
FOOD LUST PEOPLE LOVE: CAESAR DRESSING WITH ANCHOVIES OR Ingredients. 2 tablespoons fresh or reconstituted lime or lemon juice (You can also use vinegar, in a pinch. Desperate times have called for desperate measures.) 3/4 cup olive oil. 1/4 cup or 60 ml cold water (Cold helps the dressing emulsify.) 1 small (1.6 oz or 45g) can anchovies in olive oil OR two generous tablespoons drained tinycapers.
FOOD LUST PEOPLE LOVE: OVERNIGHT YEASTED CHEESE SCONES 3 1/2 oz or 100g extra sharp cheddar cheese, grated and divided. Method. Dissolve the yeast and sugar in the lukewarm milk. Set aside. Whisk the flour and salt together into a large bowl. Add the cubed butter and use a pastry blender to cut it into the FOOD LUST PEOPLE LOVE: SOURDOUGH CHOCOLATE BUNDT CAKE # It will rise ever so slightly and maybe get a few bubbles. Preheat the oven to 350°F or 180°C and prepare a 12-cup Bundt pan by greasing it with the butter and flouring it thoroughly. In a separate bowl, beat together the sugar, oil, vanilla, salt, baking soda, cocoa andespresso powder.
FOOD LUST PEOPLE LOVE: CHARRED MARINATED FRESH ARTICHOKES Cut the artichoke in half. Using a spoon, place it at the top of the fuzzy bit (the choke) and use a twisting motion to remove all the fuzz. Scrape the area clean with your spoon. Pop the artichoke in the lemon water. Continue until all the artichokes are cleaned. Change the FOOD LUST PEOPLE LOVE: BALI SPICY GRILLED FISH 1/2 cup or 120ml kecap manis or sweet dark soy sauce. 2 tablespoons butter. 4 tablespoons canola. Warm till butter melts, whisk to combine. Method. Use a mortar and pestle to grind the coriander seeds to a fine powder then add the other marinade ingredients up to and including the sea salt, a few at a time. FOOD LUST PEOPLE LOVE: RHUBARB SAUCE COOKIES # For the rhubarb sauce: Grated zest and juice of 1 orange. 12 oz or 340g rhubarb. 1/8 cup or 25g sugar – or more to taste. Good pinch salt. Optional for serving: powdered sugar. Method. Trim the ends off the rhubarb, cut into chunks. Combine with the sugar and the orange zest and juice in a pan and gently cook for 5-10 minutes until the FOOD LUST PEOPLE LOVE: ITALIAN SAUSAGE AND CHICKEN RAGÙ Nestle the chicken breasts into the sausage and vegetables. Top with the canned tomatoes, tomato paste, olive oil, thyme, oregano, crushed red pepper and a sprinkle of fine sea salt and freshly ground black pepper. Secure the lid on the Instant Pot and set it manually to 9 minutes. When the time is up, safely release the pressure. FOOD LUST PEOPLE LOVE: CAESAR DRESSING WITH ANCHOVIES OR Ingredients. 2 tablespoons fresh or reconstituted lime or lemon juice (You can also use vinegar, in a pinch. Desperate times have called for desperate measures.) 3/4 cup olive oil. 1/4 cup or 60 ml cold water (Cold helps the dressing emulsify.) 1 small (1.6 oz or 45g) can anchovies in olive oil OR two generous tablespoons drained tinycapers.
FOOD LUST PEOPLE LOVE: CREAM CHEESE COFFEE MUFFINS # Method. Preheat oven to 350°F or 180°C. Prepare a 12-cup muffin pan by lining it with paper muffin liners. In a large bowl, whisk the flour, sugar, espresso granules, baking powder and salt together. Set aside 24 espresso morsels and add the rest of them to the dry ingredients and stir to coat the morsels with flour. FOOD LUST PEOPLE LOVE: OVERNIGHT YEASTED CHEESE SCONES 3 1/2 oz or 100g extra sharp cheddar cheese, grated and divided. Method. Dissolve the yeast and sugar in the lukewarm milk. Set aside. Whisk the flour and salt together into a large bowl. Add the cubed butter and use a pastry blender to cut it into the FOOD LUST PEOPLE LOVE: JACQUES’ CUCUMBER SALAD (BUT) WITH Scoop out the seeds with a spoon. Cut them into slices about a 1/4 inch or 1/2cm wide. Pop them into a colander, over a bowl to catch the juice. Sprinkle the cucumbers with salt and mix well. Allow to drain for at least an hour but preferably two, at room temperature. FOOD LUST PEOPLE LOVE: SAUCY PEPPERONI ROASTED CHICKEN Method. Preheat your oven to 350°F or 180°C. Line the bottom of your baking pan with the pepperoni. My package had 48 slices of pepperoni and I used every single one. Peel and chop the garlic. In a mixing bowl, combine the passata with the garlic, oregano leaves and sugar. FOOD LUST PEOPLE LOVE: PASSIONFRUIT COOKIES Preheat the oven to 375°F or 190°C and grease or spray your cookie sheet with non-stick spray. Mix together your flour, baking powder and salt in a small bowl. Put your light brown sugar into another small bowl and set aside. With electric beaters or FOOD LUST PEOPLE LOVE: BAKED DUCK EGGS #FOODIEEXTRAVAGANZA Creamy and so dip-in-able, baked duck eggs are easy to make and a delight to eat. Pass the toast soldiers, please! This is a delicious way to prepare breakfast for a crowd! If you don’t have duck eggs, chicken eggs can be substituted. Just adjust the cooking time downwards by a couple of minutes because smaller eggs will take lesstime to cook.
FOOD LUST PEOPLE LOVE: ASPARAGUS SALMON FRIED RICE # Cook for just a minute or two. Add in the asparagus and cook, stirring frequently, for just a few more minutes. You want the asparagus to stay nice and crunchy. Add in the garlic and cook for about a minute, making sure not to let the garlic color. Add in the cold rice and stirwell.
FOOD LUST PEOPLE LOVE: BULGUR WHEAT BREAD #BREADBAKERS 1 bread sponge recipe (see above) 1/4 cup or 60ml canola oil, plus a little extra for oiling bowl and baking pans. 1 scant tablespoon salt. 2 cups or 240g wholemeal bread flour, plus additional as necessary for kneading. Method. In a large bowl, combine FOOD LUST PEOPLE LOVE: CAESAR DRESSING WITH ANCHOVIES ORITALIAN DRESSING WITH ANCHOVIES RECIPEITALIAN DRESSING WITH ANCHOVIES RECIPESALAD DRESSING WITH ANCHOVIESSALAD DRESSING WITH ANCHOVIES RECIPESALAD DRESSING WITH ANCHOVIES RECIPEPOTATO SALAD WITH ANCHOVIES Ingredients. 2 tablespoons fresh or reconstituted lime or lemon juice (You can also use vinegar, in a pinch. Desperate times have called for desperate measures.) 3/4 cup olive oil. 1/4 cup or 60 ml cold water (Cold helps the dressing emulsify.) 1 small (1.6 oz or 45g) can anchovies in olive oil OR two generous tablespoons drained tinycapers.
FOOD LUST PEOPLE LOVE: SOUS VIDE BONE-IN LEG OF LAMB Put the leg of lamb in a sealable, sous-vide-friendly plastic bag with the olive oil and get all the air out of the bag by immersing it in water and sealing it up. Pop your sous vide precision cooker into a large vessel of water and set the temperature for 131°F. Put the vacuum-bag-seasoned leg into the water. Sous vide for 22 hours. FOOD LUST PEOPLE LOVE: OVERNIGHT YEASTED CHEESE SCONES 3 1/2 oz or 100g extra sharp cheddar cheese, grated and divided. Method. Dissolve the yeast and sugar in the lukewarm milk. Set aside. Whisk the flour and salt together into a large bowl. Add the cubed butter and use a pastry blender to cut it into the FOOD LUST PEOPLE LOVE: SOURDOUGH CHOCOLATE BUNDT CAKE #SOURDOUGH CHOCOLATE BUNDT CAKE RECIPEBEST CHOCOLATE BUNDT CAKE RECIPESEASY CHOCOLATE BUNDT CAKE RECIPETHE BEST CHOCOLATE BUNDT CAKECHOCOLATE SOURDOUGH BUNDT CAKESOURDOUGH CHOCOLATE CAKE RECIPE It will rise ever so slightly and maybe get a few bubbles. Preheat the oven to 350°F or 180°C and prepare a 12-cup Bundt pan by greasing it with the butter and flouring it thoroughly. In a separate bowl, beat together the sugar, oil, vanilla, salt, baking soda, cocoa andespresso powder.
FOOD LUST PEOPLE LOVE: CHARRED MARINATED FRESH ARTICHOKES Cut the artichoke in half. Using a spoon, place it at the top of the fuzzy bit (the choke) and use a twisting motion to remove all the fuzz. Scrape the area clean with your spoon. Pop the artichoke in the lemon water. Continue until all the artichokes are cleaned. Change the FOOD LUST PEOPLE LOVE: PARMESAN CHICKEN BREASTS WITH Put a frying pan over a medium heat. Remove the plastic wrap and carefully transfer the chicken breasts, prosciutto-side down, into the pan. Drizzle over some olive oil. Cook for three minutes on each side, turning halfway through. Either serve the chicken breasts whole or cut them into thick slices and pile them on a plate. FOOD LUST PEOPLE LOVE: BALI SPICY GRILLED FISH 1/2 cup or 120ml kecap manis or sweet dark soy sauce. 2 tablespoons butter. 4 tablespoons canola. Warm till butter melts, whisk to combine. Method. Use a mortar and pestle to grind the coriander seeds to a fine powder then add the other marinade ingredients up to and including the sea salt, a few at a time. FOOD LUST PEOPLE LOVE: CONDENSED MILK COFFEE MUFFINS #COCONUT SWEETENED CONDENSED MILK FUDGESWEETENED CONDENSED MILK COCONUT COOKIESHOMEMADE SWEETENED CONDENSED COCONU…RECIPES WITH SWEETENED COCONUT MILKSWEETENED CONDENSED COCONUT MILK PIESWEETENED CONDENSED COCONUT MILK RECIPES In a large mixing bowl, whisk together your flour, coffee powder, salt and baking powder. Whisk the condensed milk, oil, eggs and vanilla extract together in a smaller mixing bowl. Pour your wet ingredients into your dry ones and stir until just combined. Divide the batter between the muffin cups. Twelve and four spares. FOOD LUST PEOPLE LOVE: RHUBARB SAUCE COOKIES # For the rhubarb sauce: Grated zest and juice of 1 orange. 12 oz or 340g rhubarb. 1/8 cup or 25g sugar – or more to taste. Good pinch salt. Optional for serving: powdered sugar. Method. Trim the ends off the rhubarb, cut into chunks. Combine with the sugar and the orange zest and juice in a pan and gently cook for 5-10 minutes until the FOOD LUST PEOPLE LOVE: BULGUR WHEAT BREAD #BREADBAKERS 1 bread sponge recipe (see above) 1/4 cup or 60ml canola oil, plus a little extra for oiling bowl and baking pans. 1 scant tablespoon salt. 2 cups or 240g wholemeal bread flour, plus additional as necessary for kneading. Method. In a large bowl, combine FOOD LUST PEOPLE LOVE: CAESAR DRESSING WITH ANCHOVIES ORITALIAN DRESSING WITH ANCHOVIES RECIPEITALIAN DRESSING WITH ANCHOVIES RECIPESALAD DRESSING WITH ANCHOVIESSALAD DRESSING WITH ANCHOVIES RECIPESALAD DRESSING WITH ANCHOVIES RECIPEPOTATO SALAD WITH ANCHOVIES Ingredients. 2 tablespoons fresh or reconstituted lime or lemon juice (You can also use vinegar, in a pinch. Desperate times have called for desperate measures.) 3/4 cup olive oil. 1/4 cup or 60 ml cold water (Cold helps the dressing emulsify.) 1 small (1.6 oz or 45g) can anchovies in olive oil OR two generous tablespoons drained tinycapers.
FOOD LUST PEOPLE LOVE: SOUS VIDE BONE-IN LEG OF LAMB Put the leg of lamb in a sealable, sous-vide-friendly plastic bag with the olive oil and get all the air out of the bag by immersing it in water and sealing it up. Pop your sous vide precision cooker into a large vessel of water and set the temperature for 131°F. Put the vacuum-bag-seasoned leg into the water. Sous vide for 22 hours. FOOD LUST PEOPLE LOVE: OVERNIGHT YEASTED CHEESE SCONES 3 1/2 oz or 100g extra sharp cheddar cheese, grated and divided. Method. Dissolve the yeast and sugar in the lukewarm milk. Set aside. Whisk the flour and salt together into a large bowl. Add the cubed butter and use a pastry blender to cut it into the FOOD LUST PEOPLE LOVE: SOURDOUGH CHOCOLATE BUNDT CAKE #SOURDOUGH CHOCOLATE BUNDT CAKE RECIPEBEST CHOCOLATE BUNDT CAKE RECIPESEASY CHOCOLATE BUNDT CAKE RECIPETHE BEST CHOCOLATE BUNDT CAKECHOCOLATE SOURDOUGH BUNDT CAKESOURDOUGH CHOCOLATE CAKE RECIPE It will rise ever so slightly and maybe get a few bubbles. Preheat the oven to 350°F or 180°C and prepare a 12-cup Bundt pan by greasing it with the butter and flouring it thoroughly. In a separate bowl, beat together the sugar, oil, vanilla, salt, baking soda, cocoa andespresso powder.
FOOD LUST PEOPLE LOVE: CHARRED MARINATED FRESH ARTICHOKES Cut the artichoke in half. Using a spoon, place it at the top of the fuzzy bit (the choke) and use a twisting motion to remove all the fuzz. Scrape the area clean with your spoon. Pop the artichoke in the lemon water. Continue until all the artichokes are cleaned. Change the FOOD LUST PEOPLE LOVE: PARMESAN CHICKEN BREASTS WITH Put a frying pan over a medium heat. Remove the plastic wrap and carefully transfer the chicken breasts, prosciutto-side down, into the pan. Drizzle over some olive oil. Cook for three minutes on each side, turning halfway through. Either serve the chicken breasts whole or cut them into thick slices and pile them on a plate. FOOD LUST PEOPLE LOVE: BALI SPICY GRILLED FISH 1/2 cup or 120ml kecap manis or sweet dark soy sauce. 2 tablespoons butter. 4 tablespoons canola. Warm till butter melts, whisk to combine. Method. Use a mortar and pestle to grind the coriander seeds to a fine powder then add the other marinade ingredients up to and including the sea salt, a few at a time. FOOD LUST PEOPLE LOVE: CONDENSED MILK COFFEE MUFFINS #COCONUT SWEETENED CONDENSED MILK FUDGESWEETENED CONDENSED MILK COCONUT COOKIESHOMEMADE SWEETENED CONDENSED COCONU…RECIPES WITH SWEETENED COCONUT MILKSWEETENED CONDENSED COCONUT MILK PIESWEETENED CONDENSED COCONUT MILK RECIPES In a large mixing bowl, whisk together your flour, coffee powder, salt and baking powder. Whisk the condensed milk, oil, eggs and vanilla extract together in a smaller mixing bowl. Pour your wet ingredients into your dry ones and stir until just combined. Divide the batter between the muffin cups. Twelve and four spares. FOOD LUST PEOPLE LOVE: RHUBARB SAUCE COOKIES # For the rhubarb sauce: Grated zest and juice of 1 orange. 12 oz or 340g rhubarb. 1/8 cup or 25g sugar – or more to taste. Good pinch salt. Optional for serving: powdered sugar. Method. Trim the ends off the rhubarb, cut into chunks. Combine with the sugar and the orange zest and juice in a pan and gently cook for 5-10 minutes until the FOOD LUST PEOPLE LOVE: BULGUR WHEAT BREAD #BREADBAKERS 1 bread sponge recipe (see above) 1/4 cup or 60ml canola oil, plus a little extra for oiling bowl and baking pans. 1 scant tablespoon salt. 2 cups or 240g wholemeal bread flour, plus additional as necessary for kneading. Method. In a large bowl, combine FOOD LUST PEOPLE LOVE: JUNE 2021 The Jersey Royal story begins in 1880 when a farmer named Hugh de la Haye planted a 15 sprouted pieces of a seed potato and one grew into a plant with papery skins. FOOD LUST PEOPLE LOVE: SPICY MANGO SALSA Waaaaay back in 2005, I used to watch a cooking show on television called The Surreal Gourmet with a quirky host named Bob Blumer. Bob drove around the United States with a refurbished Airstream trailer that looked exactly like a great big toaster. FOOD LUST PEOPLE LOVE: ITALIAN SAUSAGE AND CHICKEN RAGÙ Nestle the chicken breasts into the sausage and vegetables. Top with the canned tomatoes, tomato paste, olive oil, thyme, oregano, crushed red pepper and a sprinkle of fine sea salt and freshly ground black pepper. Secure the lid on the Instant Pot and set it manually to 9 minutes. When the time is up, safely release the pressure. FOOD LUST PEOPLE LOVE: EASY PICKLED BEETS Stack the beet circles in the wide-mouthed quart jar, tucking the smaller ends down the side. Heat the white vinegar with the salt until it reaches about 130°F or 54°C. Pour the vinegar carefully into the jar so it can seep slowly down filling up all the spaces between the beets. Check around the sides. FOOD LUST PEOPLE LOVE: SOUS VIDE BONE-IN LEG OF LAMB Put the leg of lamb in a sealable, sous-vide-friendly plastic bag with the olive oil and get all the air out of the bag by immersing it in water and sealing it up. Pop your sous vide precision cooker into a large vessel of water and set the temperature for 131°F. Put the vacuum-bag-seasoned leg into the water. Sous vide for 22 hours. FOOD LUST PEOPLE LOVE: PASSIONFRUIT COOKIES Preheat the oven to 375°F or 190°C and grease or spray your cookie sheet with non-stick spray. Mix together your flour, baking powder and salt in a small bowl. Put your light brown sugar into another small bowl and set aside. With electric beaters or FOOD LUST PEOPLE LOVE: OVERNIGHT YEASTED CHEESE SCONES 3 1/2 oz or 100g extra sharp cheddar cheese, grated and divided. Method. Dissolve the yeast and sugar in the lukewarm milk. Set aside. Whisk the flour and salt together into a large bowl. Add the cubed butter and use a pastry blender to cut it into the FOOD LUST PEOPLE LOVE: PARMESAN CHICKEN BREASTS WITH Put a frying pan over a medium heat. Remove the plastic wrap and carefully transfer the chicken breasts, prosciutto-side down, into the pan. Drizzle over some olive oil. Cook for three minutes on each side, turning halfway through. Either serve the chicken breasts whole or cut them into thick slices and pile them on a plate. FOOD LUST PEOPLE LOVE: CHICKEN CHICKPEA MASALA (INSTANT POT) Heat ghee in an Instant Pot on high sauté. Add onions, garlic, and ginger. Cook, stirring frequently, until pale brown, about 5 minutes. Add in the spices, diced tomatoes and tomato paste and cook for a few minutes, stirring frequently. Cut chicken into bite-sized pieces then add them to the Instant Pot, along with the chickpeas. FOOD LUST PEOPLE LOVE: BAKED DUCK EGGS #FOODIEEXTRAVAGANZA Creamy and so dip-in-able, baked duck eggs are easy to make and a delight to eat. Pass the toast soldiers, please! This is a delicious way to prepare breakfast for a crowd! If you don’t have duck eggs, chicken eggs can be substituted. Just adjust the cooking time downwards by a couple of minutes because smaller eggs will take lesstime to cook.
FOOD LUST PEOPLE LOVE: CAESAR DRESSING WITH ANCHOVIES ORITALIAN DRESSING WITH ANCHOVIES RECIPEITALIAN DRESSING WITH ANCHOVIES RECIPESALAD DRESSING WITH ANCHOVIESSALAD DRESSING WITH ANCHOVIES RECIPESALAD DRESSING WITH ANCHOVIES RECIPEPOTATO SALAD WITH ANCHOVIES Ingredients. 2 tablespoons fresh or reconstituted lime or lemon juice (You can also use vinegar, in a pinch. Desperate times have called for desperate measures.) 3/4 cup olive oil. 1/4 cup or 60 ml cold water (Cold helps the dressing emulsify.) 1 small (1.6 oz or 45g) can anchovies in olive oil OR two generous tablespoons drained tinycapers.
FOOD LUST PEOPLE LOVE: SOUS VIDE BONE-IN LEG OF LAMB Put the leg of lamb in a sealable, sous-vide-friendly plastic bag with the olive oil and get all the air out of the bag by immersing it in water and sealing it up. Pop your sous vide precision cooker into a large vessel of water and set the temperature for 131°F. Put the vacuum-bag-seasoned leg into the water. Sous vide for 22 hours. FOOD LUST PEOPLE LOVE: OVERNIGHT YEASTED CHEESE SCONES 3 1/2 oz or 100g extra sharp cheddar cheese, grated and divided. Method. Dissolve the yeast and sugar in the lukewarm milk. Set aside. Whisk the flour and salt together into a large bowl. Add the cubed butter and use a pastry blender to cut it into the FOOD LUST PEOPLE LOVE: SOURDOUGH CHOCOLATE BUNDT CAKE #SOURDOUGH CHOCOLATE BUNDT CAKE RECIPEBEST CHOCOLATE BUNDT CAKE RECIPESEASY CHOCOLATE BUNDT CAKE RECIPETHE BEST CHOCOLATE BUNDT CAKECHOCOLATE SOURDOUGH BUNDT CAKESOURDOUGH CHOCOLATE CAKE RECIPE It will rise ever so slightly and maybe get a few bubbles. Preheat the oven to 350°F or 180°C and prepare a 12-cup Bundt pan by greasing it with the butter and flouring it thoroughly. In a separate bowl, beat together the sugar, oil, vanilla, salt, baking soda, cocoa andespresso powder.
FOOD LUST PEOPLE LOVE: CHARRED MARINATED FRESH ARTICHOKES Cut the artichoke in half. Using a spoon, place it at the top of the fuzzy bit (the choke) and use a twisting motion to remove all the fuzz. Scrape the area clean with your spoon. Pop the artichoke in the lemon water. Continue until all the artichokes are cleaned. Change the FOOD LUST PEOPLE LOVE: PARMESAN CHICKEN BREASTS WITH Put a frying pan over a medium heat. Remove the plastic wrap and carefully transfer the chicken breasts, prosciutto-side down, into the pan. Drizzle over some olive oil. Cook for three minutes on each side, turning halfway through. Either serve the chicken breasts whole or cut them into thick slices and pile them on a plate. FOOD LUST PEOPLE LOVE: BALI SPICY GRILLED FISH 1/2 cup or 120ml kecap manis or sweet dark soy sauce. 2 tablespoons butter. 4 tablespoons canola. Warm till butter melts, whisk to combine. Method. Use a mortar and pestle to grind the coriander seeds to a fine powder then add the other marinade ingredients up to and including the sea salt, a few at a time. FOOD LUST PEOPLE LOVE: CONDENSED MILK COFFEE MUFFINS #COCONUT SWEETENED CONDENSED MILK FUDGESWEETENED CONDENSED MILK COCONUT COOKIESHOMEMADE SWEETENED CONDENSED COCONU…RECIPES WITH SWEETENED COCONUT MILKSWEETENED CONDENSED COCONUT MILK PIESWEETENED CONDENSED COCONUT MILK RECIPES In a large mixing bowl, whisk together your flour, coffee powder, salt and baking powder. Whisk the condensed milk, oil, eggs and vanilla extract together in a smaller mixing bowl. Pour your wet ingredients into your dry ones and stir until just combined. Divide the batter between the muffin cups. Twelve and four spares. FOOD LUST PEOPLE LOVE: RHUBARB SAUCE COOKIES # For the rhubarb sauce: Grated zest and juice of 1 orange. 12 oz or 340g rhubarb. 1/8 cup or 25g sugar – or more to taste. Good pinch salt. Optional for serving: powdered sugar. Method. Trim the ends off the rhubarb, cut into chunks. Combine with the sugar and the orange zest and juice in a pan and gently cook for 5-10 minutes until the FOOD LUST PEOPLE LOVE: BULGUR WHEAT BREAD #BREADBAKERS 1 bread sponge recipe (see above) 1/4 cup or 60ml canola oil, plus a little extra for oiling bowl and baking pans. 1 scant tablespoon salt. 2 cups or 240g wholemeal bread flour, plus additional as necessary for kneading. Method. In a large bowl, combine FOOD LUST PEOPLE LOVE: CAESAR DRESSING WITH ANCHOVIES ORITALIAN DRESSING WITH ANCHOVIES RECIPEITALIAN DRESSING WITH ANCHOVIES RECIPESALAD DRESSING WITH ANCHOVIESSALAD DRESSING WITH ANCHOVIES RECIPESALAD DRESSING WITH ANCHOVIES RECIPEPOTATO SALAD WITH ANCHOVIES Ingredients. 2 tablespoons fresh or reconstituted lime or lemon juice (You can also use vinegar, in a pinch. Desperate times have called for desperate measures.) 3/4 cup olive oil. 1/4 cup or 60 ml cold water (Cold helps the dressing emulsify.) 1 small (1.6 oz or 45g) can anchovies in olive oil OR two generous tablespoons drained tinycapers.
FOOD LUST PEOPLE LOVE: SOUS VIDE BONE-IN LEG OF LAMB Put the leg of lamb in a sealable, sous-vide-friendly plastic bag with the olive oil and get all the air out of the bag by immersing it in water and sealing it up. Pop your sous vide precision cooker into a large vessel of water and set the temperature for 131°F. Put the vacuum-bag-seasoned leg into the water. Sous vide for 22 hours. FOOD LUST PEOPLE LOVE: OVERNIGHT YEASTED CHEESE SCONES 3 1/2 oz or 100g extra sharp cheddar cheese, grated and divided. Method. Dissolve the yeast and sugar in the lukewarm milk. Set aside. Whisk the flour and salt together into a large bowl. Add the cubed butter and use a pastry blender to cut it into the FOOD LUST PEOPLE LOVE: SOURDOUGH CHOCOLATE BUNDT CAKE #SOURDOUGH CHOCOLATE BUNDT CAKE RECIPEBEST CHOCOLATE BUNDT CAKE RECIPESEASY CHOCOLATE BUNDT CAKE RECIPETHE BEST CHOCOLATE BUNDT CAKECHOCOLATE SOURDOUGH BUNDT CAKESOURDOUGH CHOCOLATE CAKE RECIPE It will rise ever so slightly and maybe get a few bubbles. Preheat the oven to 350°F or 180°C and prepare a 12-cup Bundt pan by greasing it with the butter and flouring it thoroughly. In a separate bowl, beat together the sugar, oil, vanilla, salt, baking soda, cocoa andespresso powder.
FOOD LUST PEOPLE LOVE: CHARRED MARINATED FRESH ARTICHOKES Cut the artichoke in half. Using a spoon, place it at the top of the fuzzy bit (the choke) and use a twisting motion to remove all the fuzz. Scrape the area clean with your spoon. Pop the artichoke in the lemon water. Continue until all the artichokes are cleaned. Change the FOOD LUST PEOPLE LOVE: PARMESAN CHICKEN BREASTS WITH Put a frying pan over a medium heat. Remove the plastic wrap and carefully transfer the chicken breasts, prosciutto-side down, into the pan. Drizzle over some olive oil. Cook for three minutes on each side, turning halfway through. Either serve the chicken breasts whole or cut them into thick slices and pile them on a plate. FOOD LUST PEOPLE LOVE: BALI SPICY GRILLED FISH 1/2 cup or 120ml kecap manis or sweet dark soy sauce. 2 tablespoons butter. 4 tablespoons canola. Warm till butter melts, whisk to combine. Method. Use a mortar and pestle to grind the coriander seeds to a fine powder then add the other marinade ingredients up to and including the sea salt, a few at a time. FOOD LUST PEOPLE LOVE: CONDENSED MILK COFFEE MUFFINS #COCONUT SWEETENED CONDENSED MILK FUDGESWEETENED CONDENSED MILK COCONUT COOKIESHOMEMADE SWEETENED CONDENSED COCONU…RECIPES WITH SWEETENED COCONUT MILKSWEETENED CONDENSED COCONUT MILK PIESWEETENED CONDENSED COCONUT MILK RECIPES In a large mixing bowl, whisk together your flour, coffee powder, salt and baking powder. Whisk the condensed milk, oil, eggs and vanilla extract together in a smaller mixing bowl. Pour your wet ingredients into your dry ones and stir until just combined. Divide the batter between the muffin cups. Twelve and four spares. FOOD LUST PEOPLE LOVE: RHUBARB SAUCE COOKIES # For the rhubarb sauce: Grated zest and juice of 1 orange. 12 oz or 340g rhubarb. 1/8 cup or 25g sugar – or more to taste. Good pinch salt. Optional for serving: powdered sugar. Method. Trim the ends off the rhubarb, cut into chunks. Combine with the sugar and the orange zest and juice in a pan and gently cook for 5-10 minutes until the FOOD LUST PEOPLE LOVE: BULGUR WHEAT BREAD #BREADBAKERS 1 bread sponge recipe (see above) 1/4 cup or 60ml canola oil, plus a little extra for oiling bowl and baking pans. 1 scant tablespoon salt. 2 cups or 240g wholemeal bread flour, plus additional as necessary for kneading. Method. In a large bowl, combine FOOD LUST PEOPLE LOVE: JUNE 2021 The Jersey Royal story begins in 1880 when a farmer named Hugh de la Haye planted a 15 sprouted pieces of a seed potato and one grew into a plant with papery skins. FOOD LUST PEOPLE LOVE: SPICY MANGO SALSA Waaaaay back in 2005, I used to watch a cooking show on television called The Surreal Gourmet with a quirky host named Bob Blumer. Bob drove around the United States with a refurbished Airstream trailer that looked exactly like a great big toaster. FOOD LUST PEOPLE LOVE: ITALIAN SAUSAGE AND CHICKEN RAGÙ Nestle the chicken breasts into the sausage and vegetables. Top with the canned tomatoes, tomato paste, olive oil, thyme, oregano, crushed red pepper and a sprinkle of fine sea salt and freshly ground black pepper. Secure the lid on the Instant Pot and set it manually to 9 minutes. When the time is up, safely release the pressure. FOOD LUST PEOPLE LOVE: EASY PICKLED BEETS Stack the beet circles in the wide-mouthed quart jar, tucking the smaller ends down the side. Heat the white vinegar with the salt until it reaches about 130°F or 54°C. Pour the vinegar carefully into the jar so it can seep slowly down filling up all the spaces between the beets. Check around the sides. FOOD LUST PEOPLE LOVE: SOUS VIDE BONE-IN LEG OF LAMB Put the leg of lamb in a sealable, sous-vide-friendly plastic bag with the olive oil and get all the air out of the bag by immersing it in water and sealing it up. Pop your sous vide precision cooker into a large vessel of water and set the temperature for 131°F. Put the vacuum-bag-seasoned leg into the water. Sous vide for 22 hours. FOOD LUST PEOPLE LOVE: PASSIONFRUIT COOKIES Preheat the oven to 375°F or 190°C and grease or spray your cookie sheet with non-stick spray. Mix together your flour, baking powder and salt in a small bowl. Put your light brown sugar into another small bowl and set aside. With electric beaters or FOOD LUST PEOPLE LOVE: OVERNIGHT YEASTED CHEESE SCONES 3 1/2 oz or 100g extra sharp cheddar cheese, grated and divided. Method. Dissolve the yeast and sugar in the lukewarm milk. Set aside. Whisk the flour and salt together into a large bowl. Add the cubed butter and use a pastry blender to cut it into the FOOD LUST PEOPLE LOVE: PARMESAN CHICKEN BREASTS WITH Put a frying pan over a medium heat. Remove the plastic wrap and carefully transfer the chicken breasts, prosciutto-side down, into the pan. Drizzle over some olive oil. Cook for three minutes on each side, turning halfway through. Either serve the chicken breasts whole or cut them into thick slices and pile them on a plate. FOOD LUST PEOPLE LOVE: CHICKEN CHICKPEA MASALA (INSTANT POT) Heat ghee in an Instant Pot on high sauté. Add onions, garlic, and ginger. Cook, stirring frequently, until pale brown, about 5 minutes. Add in the spices, diced tomatoes and tomato paste and cook for a few minutes, stirring frequently. Cut chicken into bite-sized pieces then add them to the Instant Pot, along with the chickpeas. FOOD LUST PEOPLE LOVE: BAKED DUCK EGGS #FOODIEEXTRAVAGANZA Creamy and so dip-in-able, baked duck eggs are easy to make and a delight to eat. Pass the toast soldiers, please! This is a delicious way to prepare breakfast for a crowd! If you don’t have duck eggs, chicken eggs can be substituted. Just adjust the cooking time downwards by a couple of minutes because smaller eggs will take lesstime to cook.
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SUNDAY, NOVEMBER 22, 2020 MARMALADE GLAZED SWEET POTATOES Marmalade glazed sweet potatoes are a bit sweet, with a lovely sharp edge from the orange marmalade and a good splash of sherry vinegar. They are just as tasty as they are pretty and would make a great addition to your holiday table. I mean, really. Look at that shine! Over the years, when we lived outside of the United States and away from family, we celebrated Thanksgiving with various groups of friends, some American, others not. When we lived in Paris, we hosted a fun dinner with friends and neighbors. I roasted the turkey, made quite a few side dishes and pecan pies and told everyone to bring the side dish or dishes it simply would not be Thanksgiving in theirhouses without.
All told, we were about 20 people, children included, and the array of side dishes was downright impressive. There was one dish I was completely unfamiliar with so I had to ask. Apparently creamed pearl onions is a must-have family side for my friend, Teresa. That was in the days before internet but years later I remember looking it up and creamed pearl onions are a New England favorite. I’ve never made them myself but I remember them fondly from that onespecial dinner.
In my family, sweet potatoes are one of the must-have side dishes. My grandmothers would make them sweet and sticky, pouring on the Karo syrup with lots of butter. Truly, you could eat them for dessert. I like them less sweet, often just with a sprinkling of brown sugar. This recipe with marmalade and sherry vinegar is a little fancier butjust as easy.
MARMALADE GLAZED SWEET POTATOES This recipe is wonderful made with butternut squash or pumpkin as well. You can use homemade or store-bought marmalade for this dish.INGREDIENTS
2 lbs or 900g sweet potatoes – more or less 1 tablespoon olive oil 1/2 teaspoon flakey sea salt or to taste 1/4 cup or 80g thin cut orange marmalade 2 tablespoons sherry or red wine vinegar 2-3 sprigs fresh thyme, plus more for garnish 2 tablespoons butterMETHOD
Drizzle the olive oil in a large non-stick pan where the sweet potatoes can fit in one layer. Peel and cube the sweet potatoes and add them to the pan. Mix together the marmalade, vinegar and the thyme leaves in a microwaveable bowl. Add in the butter and warm in the microwave until the butter starts to melt. Stir till the butter is completely meltedand set aside.
Over a medium to high heat, cook the sweet potatoes, tossing or stirring occasionally, until they are browned on many sides, about 8-10 minutes. Add in a few tablespoons of water, turn the fire down to a simmer and cover the pan for 5-6 minutes or until the sweet potatoes cubes are fork tender. Remove the lid and add in the marmalade vinegar mixture. Over a medium heat, cook it down carefully until the sauce thickens and the sweet potatoes are well glazed. Transfer to warm serving bowl and use a silicone spatula to spoon every last sticky drop of glaze over the sweet potatoes. Garnish with thyme, if desired.Enjoy!
Today’s SundayFunDay theme is That Holiday Feeling! Many thanks to our host Rebekah of Making Miracles. Check out all the great recipes below to get you in the holiday mood!* Caesar Coleslaw
by A Day in the Life on the Farm/ * Crackled Ginger Cookies by Culinary Adventures with Camilla * Gingered Shrimp Cups by Sid's Sea Palm Cooking* Holiday Salad
by Making Miracles
* Kohlrabi, Carrot and Spinach Saladby Cook
with Renu
* Marmalade Glazed Sweet Potatoes by Food Lust People Love * Parker House Rolls by Karen's Kitchen Stories * Savory Aloo Masala French Toast Rollupsby Sneha's Recipe
* Turkey and Cranberry Reuben Sandwich by Palatable Pastime PIN THESE MARMALADE GLAZED SWEET POTATOES!.
Posted by Stacy Rushtonat 3:00:00 AM
5 Comments
Labels: #SundayFunDay,
Christmas recipes
, holiday recipes
,
side dish recipes
, sweet potato recipes , Thanksgiving recipes FRIDAY, NOVEMBER 20, 2020 CHEESY SHRIMP STUFFED POBLANO PEPPERS These cheesy shrimp stuffed poblano peppers are wrapped in bacon and roasted till the bacon is crispy and the cheese is soft and melted. They make a fabulous starter or even a good main course, served withsides.
Pretty sure I’ve mentioned this before but my meals each week are often predicated on whatever catches my eye in the market or grocery store. (These days mostly just the grocery store since I am limiting my forays into the public to once a week.) These shiny green poblano peppers jumped out at me and I suddenly remembered a recipe I made years and years ago around this time, from a post on my friend Christine’s blog, where she used cornbread dressing to stuff poblanos.
Girl after my own Texas heart. When she first posted it, I had never come across poblano peppers in Dubai but then, suddenly, my supermarket had some! You’ve never seen anyone so excited over a vegetable since, honestly, I don’t know when. I know, I'm sad, but here we are. Meanwhile, I'm back in Texas where poblanos abound. I didn’t have any cornbread stuffing on hand but I did have queso fresco or farmer’s cheese, shrimp and bacon and who can resist those? If you are looking for a non-traditional Thanksgiving dish, try these stuffed peppers. We loved them! CHEESY SHRIMP STUFFED POBLANO PEPPERS For this dish I used jalapeño bacon but any smoked bacon would be just as lovely. We happen to be chili pepper freaks in our house so our motto is the more heat the better. It’s also hard to tell from the photos but my poblano peppers were about 6-7 in or 15-18cm long. The cheese is a fresh, soft, dry curd cheese highly prized for many recipes in Mexico and South America. If you can’t get a similar cheese, perhaps try a fresh goat cheese instead. The flavor will be different but still delicious. We are looking for something that will melt without melting out of the pepper. In a pinch you could use grated cheddar mixed through with well-drained cottage cheese or ricotta so it doesn’t completely melt and drip out of the peppers because no one wants that.INGREDIENTS
4 fresh poblano peppers (480g total) 10 1/2 oz or 300g raw, peeled, cleaned shrimp 2 cloves garlic, minced 2 tablespoons butter 5 oz or 142g queso fresco 8 slices smoked bacon Optional to serve: your favorite salsaMETHOD
Heat your broiler to high, move your oven rack up to the top position and put the peppers on a big sheet of aluminum foil on a large bakingpan.
Roast the peppers for several minutes on each side, making sure to keep a close eye on them so they just pop and char a little but don’t completely burn. When they are nice and scorched on all sides, remove the pan from the oven and wrap the foil loosely around the peppers, closing the steam in by crimping the sides. Set aside for 10 minutes. Open the foil and gentle remove the outer peelings. Cut a slit up the middle of each pepper. Save the foil for use later. Sauté the garlic in the butter for a few minutes, being careful not to let it color or, God forbid, burn. Add in the shrimp and cook till they release their water, then cook a few more minutes, until the pan is almost, but not quite, dry again. Remove from the heat and setaside to cool.
Preheat your oven to 400°F or 200°C. Slice the cheese into slim sticks and fill the bottom of the pepper with a little of them, tucking cheese right up under the seeded coreat the stem end.
Add in one quarter of the shrimp with garlic. Top with more cheese. As best you can, try to gently pull up the sides of the pepper to close the slit. Stick a toothpick in, if that helps. Use two slices of bacon to wrap around and around the pepper to hold it closed. Repeat until all four peppers are stuffed and bacon-wrapped. Return the peppers to the foil and put it back on the baking pan. Bake in the preheated oven for 15-20 minutes or until the bacon iscooked and golden.
Remove from the oven and leave to cool for about five minutes. Serve with your favorite salsa for a generous first course or with a side salad and veggies as a main course.Enjoy!
This month my Fish Friday Foodie friends are sharing recipes to serve for Thanksgiving. Many thanks to our founder and host, Wendy of A Day in the Life on the Farm. Check out the recipes below. * Cheesy Shrimp Stuffed Poblano Peppersfrom
Food Lust People Love * Crab Stuffed Deviled Eggsfrom
Palatable Pastime
* Cracked Crab with Lemongrass, Black Pepper, and Basil from Culinary Adventures with Camilla * Shrimp Mini Quiche Appetizersfrom
Karen's Kitchen Stories * Shrimp Turkey Centerpiecefrom
Sid's Sea Palm Cooking * Crispy Brussels Sprouts Salad with Seared Scallopsfrom
A Day in the Life on the Farm * Pumpkin and Shrimp Bisque from Making Miracles * Thai Noodles With Shrimpsfrom Sneha's Recipe
Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook pageand Pinterest page
for more
wonderful fish and seafood recipe ideas. PIN THESE CHEESY SHRIMP STUFFED POBLANO PEPPERS!.
Posted by Stacy Rushtonat 3:00:00 AM
6 Comments
Labels: #FishFridayFoodies, appetizer recipes
, main courses
,
pepper recipes
,
shrimp recipes
THURSDAY, NOVEMBER 19, 2020 WALNUT BUTTER BUNDT CAKE #BUNDTBAKERS This walnut butter Bundt cake is delightfully flavored with homemade toasted walnut butter, which is super easy to make. The walnuts at the bottom of the pan are a pretty topping when the cake is turnedupright.
Recipes abound on the internet for homemade nut butters but I must confess that I have never made any. We don’t have any nut allergies and good ole Jif has been my go-to peanut butter since time eternal. If I had a dime for every jar I’ve hauled overseas in my suitcases over the last thirty plus years, I’d be a wealthy woman. That said, the last place I lived outside of the US was Dubai and Jif was blessedly available there. Even in Kuala Lumpur and Singapore it turned up on occasion. Anyhoo, no good reason to make my own nutbutter until now.
This month’s Bundt Baker theme is Nut Butters so I decided to be brave and try something new. I have this to say: Toasted walnut butter is fabulous. Such lovely flavor! Who knew it would be so easy to make. WALNUT BUTTER BUNDT CAKE If you have an allergy to walnuts, I daresay you could substitute any nut you can tolerate but I highly recommend not skipping the toasting step. It adds a lot of depth to the nut butter. I used a 10-cup Bundt pan to bake this because I love the way the bottom of the Nordic Ware Fleur de Lis pan holds the extra walnut pieces in an almost diamond pattern, but it would fit in a 6 or 8 cup one as well, for a smallertaller Bundt.
INGREDIENTS
1 1/2 cups or 190g all-purpose flour, plus extra for the pan 1 teaspoon baking powder1/4 teaspoon salt
1/3 cup or 75g butter, at room temperature, plus extra for the pan 1 teaspoon vanilla extract 1/3 cup or 75g fine sugar2 large eggs
2 tablespoons milk
4 1/4 oz or 120g walnut piecesMETHOD
Turn your oven on to preheat to 350°F or 180°C. Put the walnuts on a baking pan and pop them in the preheating oven. Keep a close eye on them as the oven heats up and give the pan a shake every few minutes. Remove the walnuts from the oven when they start smelling toasted. Grease your Bundt pan with butter and lightly flour. (As mentioned above, mine is the Nordic Ware Fleur de Lisprepared Bundt pan.
Spoon in the batter. Gently use the bottom of a spoon to smooth the top out. You don't want to dislodge the nuts. Bake for 25-30 minutes or until a cake tester inserted into the walnut butter cake comes out clean. If you are a person who uses an instant read thermometer, the King Arthur Flour website says the internal temperature of a baked cake should be between 200-210°F or 93-99°C. Remove the cake from the oven and let cool for about 10 minutes. Loosen the cake from the Bundt pan and invert it onto a servingplate.
Slice to serve with tea, coffee, hot cocoa or a cold glass of milk.Enjoy!
As mentioned, this month’s Bundt Bakers theme is Nut Butters. Many thanks to our host, Wendy of A Day in the Life on the Farm. Check out the other recipes using nut butters in the batter, icing or glazebelow.
* Banana Bundt with Cocoa Peanut Butter Glaze from Sweet Sensations * Chocolate Peanut Butter Bundt Cakefrom
Patyco Candybar
* Easy Frosted Peanut Butter Bundt Cakefrom
Making Miracles
* Mini Peanut Butter Bundts from Passion Kneaded * PB & J Mini Bundt Cake from Culinary Adventures with Camilla * Peanut Butter Cake With Cream Cheese Peanut Butter Frostingfrom
Sneha's Recipe
* Peanut Butter Cream Cheese Pound Cake from Palatable Pastime * Peanut Butter, Nutella and Banana Bundt from A Day in the Life on the Farm * Walnut Butter Bundt Cakefrom
Food Lust People Love #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board . We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers can be found onour home page .
PIN THIS WALNUT BUTTER BUNDT CAKE!.
Posted by Stacy Rushtonat 3:00:00 AM
3 Comments
Labels: #BundtBakers,
Bundt recipes
,
cake recipes
,
dessert recipes
,
nut butter recipes
, walnut recipes
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