Early Pregnancy Symptoms

February 8, 2017 in All Recipes

sa_1486526487Early Pregnancy Symptoms

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Wedding Venue Seattle

November 17, 2015 in All Recipes

Venue Seattle

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Ppc Management

October 13, 2015 in All Recipes

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Ppc Management

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Shuttle Services Kuala Lumpur

August 26, 2015 in All Recipes

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Online Marketing Firm

August 6, 2015 in All Recipes


Marketing Firm

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Michela’s veg & lentil cottage pie

July 15, 2015 in All Recipes

1 medium leek
1 large carrot
1 small onion
1 stick celery
olive oil
100 g split pea red lentils
500 ml organic vegetable stock
100 g frozen peas
sea salt
freshly ground black pepper
2 tablespoons tomato purée
30 g Parmesan cheese
1 large sweet potato, (300g)
Preheat the oven to 180ºC/350ºF/gas 4. Trim, wash and finely slice the leek. Peel and dice the carrot, onion and celery.
Heat a splash of oil in a medium pan on a medium heat, add the leek, carrot, onion and celery. Pop the lid on and cook for 5 to 10 minutes, or until softened. Add the lentils, stock and peas, then bring to the boil, stirring regularly. Once boiling, reduce to a simmer and cook for 10 to 15 minutes, or until the lentils are cooked through.
Transfer the filling to a 15cm x 20cm ovenproof dish and sprinkle with the sweet potato. Bake for 15 to 20 minutes, or until the potato topping is golden and cooked through and the filling is piping hot.

E Liquid London

July 13, 2015 in All Recipes

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Christmas rub

July 11, 2015 in All Recipes

1 orange
1 lemon
4 fresh bay leaves
4 allspice berries
2 tablespoons fennel seeds
8 tablespoons sea salt
1 stick cinnamon
4 sprigs fresh rosemary, leaves picked
4 sprigs fresh thyme, leaves picked
½ nutmeg
I knock this rub together every Christmas and it never lets me down. It’s dead easy, only takes a few minutes to make and adds a brilliant Christmassy flavour to all my roast meats and veg. Try a good pinch of it on your Christmas roasties!
Use a speed peeler to peel 4 good-sized strips of zest from the orange and lemon. Add these to a mortar with the bay leaves, allspice berries, fennel seeds and a pinch of salt. Crumble in the cinnamon stick, then pound the lot with the pestle until it’s well broken down. You’ll have to get stuck in as this will take a few minutes! If you’re feeling lazy you could use a food processor, but I personally think the results are better if you do it the old-fashioned way. 
Once you’ve got a rough powder (don’t worry too much if there are still a few bigger bits left), add the rosemary and thyme leaves and pound again until these are bashed up, too. Finally, add the rest of the sea salt, grate in the nutmeg and give it all a good mix with a fork. The rub will keep in an airtight container for a couple of weeks.

Grilled Mahi Mahi with Cilantro Gremolata

July 7, 2015 in All Recipes

¼ cup finely chopped cilantro leaves (you can use parsley, or mint, or basil or a combination of all)
1 teaspoon finely diced shallot
1 teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper
Combine the cilantro, shallot and lemon zest in a small bowl and season with salt and pepper. Can be made several hours in advance, covered and stored in the refrigerator.
Grilled Lemons
2 lemons, halved
1 tablespoon canola oil
Heat grill to high. Brush cut side of lemons with the oil and place on the grill, cut-side down and grill until golden brown, about 1 minute.
Grilled Mahi Mahi
4 mahi mahi (of you can use red snapper, halibut, cod) fillets, 6 ounces each
3 tablespoons canola oil
Kosher salt and freshly y ground black pepper
Grilled Lemons
Extra virgin olive oil
1. Make sure your grill is very clean!
2. Turn the grill to high, close the cover, and let preheat for at least 15 minutes.
3. Brush the fish on both sides with canola oil and season liberally with salt and pepper. Put the fish on the grill, close the cover and let grill (without touching) for at least 3 minutes. Using a heavy duty fish spatula, check to make sure that a crust has formed and the fish is lightly golden brown and that the fish will release from the grill easily…and flip… Continue cooking on the other side until a crust has formed and the fish will release easily from the grill.
4. Transfer the fish to dinner plates, squeeze grilled lemon over, drizzle with olive oil and sprinkle with some of the gremolata.
Avatar of Sophia

by Sophia

Cherry Pies

July 7, 2015 in All Recipes

2 1/2 cups all-purpose flour
5 tablespoons plus 2 teaspoons sugar, divided
3/4 cup cold unsalted butter, cut into small pieces
3/4 cup cold buttermilk plus more if needed
1/2 pound cherries, pitted and chopped
1 1/2 teaspoons minced fresh tarragon
1 teaspoon pure vanilla extract
To make the crust, place flour and 3 tablespoons sugar in the bowl of a food processor and pulse to combine. Or, stir together flour and sugar in a medium bowl. Add butter and pulse in the food processor, or cut butter in using a pastry blender just until mixture resembles coarse crumbs. Add buttermilk, a couple tablespoons at a time, until dough just comes together (adding 1 to 2 tablespoons more if needed). Gather up dough, pat into a disc, cover and chill at least 30 minutes. 
Preheat the oven to 375°F. Line a large baking sheet with parchment paper. Set aside.
Roll out dough on a lightly floured surface until about 1/8-inch thick. Cut into 24 (3-inch) circles, rerolling dough as needed. Place 1/2 cup chopped cherries in a large bowl and mash with a fork or potato masher. Stir in remaining chopped cherries, 2 tablespoons sugar, tarragon and vanilla and stir until blended. (Do this just before filling the pies; if done too far in advance, the mixture can get too juicy.)
Spoon about 1 tablespoon filling into the center of a circle of dough; brush edges with water. Top with a second dough circle and crimp edges to seal. Brush top with water and sprinkle with some of the 2 teaspoons sugar. Repeat with remaining ingredients. Bake on the prepared baking sheet until golden brown, about 30 minutes.