You are browsing the archive for Skill Level: Easy and Fast.

Crisp baked potatoesr

April 20, 2015 in All Recipes, Course: Appetiser, Cuisine: Fruits & Vegetables, Skill Level: Easy and Fast

4 tsp Olive oil
8 large baking potatoes
300 ml pot soured cream
preheat the oven to 220 C. stir a little oil over each potatoe and put on the top shelf of the oven. Bake for 20 minutes. Remove from the oven. Make a cross in the centre of each potao, dollop over the soured cream and serve.

Slow-Roasted Sweet Onions

April 6, 2015 in All Recipes, Course: Appetiser, Skill Level: Easy and Fast

12 large sweet onions
1/2 cup oil-cured black olives, such as Thassos, pitted and chopped
1/2 cup whole blanched almonds, chopped
1/4 cup demerara sugar
1/4 cup poultry or veal demiglace (see Note)
1/4 cup plus 2 tablespoons vegetable oil, such as grapeseed
3 1/2 tablespoons red wine vinegar
Preheat the oven to 325°. Peel off the outer layers of the onions until each one is about 3 inches in diameter. Trim the root ends so the onions stand upright. Arrange the onions on a large rimmed baking sheet and cover with foil. Bake for about 4 hours, until they are partially softened.
Remove the foil and bake the onions in the upper third of the oven for 2 hours longer, rotating them occasionally, until they are very tender and richly browned outside. If the onions start to pop out of their skins, push them back in.
Meanwhile, spread the chopped olives on a microwave-safe plate. Microwave at high power for 12 minutes until the olives are dehydrated but still plump; transfer to a food processor and pulse until finely chopped. Transfer the olives to a medium bowl and wipe out the food processor.
Pulse the almonds in the food processor until finely ground; transfer to a rimmed baking sheet and toss with the demerara sugar. Bake in the same oven as the onions for about 6 minutes, stirring a few times, until golden and toasted. Let cool. Add the almonds to the olives and toss well.
In a saucepan, bring the demiglace to a boil. Transfer to a blender. Add the oil and vinegar and blend well. Season with salt.
Using a serrated knife, cut off the top fourth of each onion. Transfer the onions to plates. Spoon the vinaigrette on top and garnish with the almond-olive mixture. Serve right away.

Vodka Recipe

March 9, 2015 in All Recipes, Course: Cold Drink, Skill Level: Easy and Fast

2 parts Grey Goose vodka
1 part coffee liqueur
1 part creme
ice, cubed
Put all of the ingredients into a shaker and shake for about 30 seconds.
Strain the mix into a glass filled with ice and serve…

Prosecco cocktail

December 30, 2014 in Course: Cold Drink, Skill Level: Easy and Fast

1 sugar cube (1/2 teaspoon sugar)
4 dashes Angostura Bitters
1 part Cognac
Martini Prosecco
Combine the sugar, bitters and cognac to a Champagne flute. Carefully top up with Martini Prosecco.

Cake Shakes

November 10, 2014 in Course: Cold Drink, Course: Dessert, Skill Level: Easy and Fast

2 cups ice cream (It’s better to use  butter pecan ice cream)
1 slice chocolate cake
3 or 4 cup coconut milk
Add ice cream, Chocolate cake and coconut milk to a blender and belend together until smooth.Pour the shake into the glasses and design with coconut flakes.

Lime and Martini

November 5, 2014 in Course: Cold Drink, Skill Level: Easy and Fast

2 lime, wedge
3 ounce vanilla flavored vodka
3 tablespoons pineapple juce
2 tablespoons heavy cream
Ice cubes
combine the vanilla vodka, pineapple juice and cream in a shaker.Fill the shaker half full with ice and shake until well blended.garnish with a lime wedge and serve it cold. 
Avatar of Sophia

by Sophia

A healthy Salad

November 1, 2014 in Course: Salad, Cuisine: Fruits & Vegetables, Skill Level: Easy, Skill Level: Easy and Fast

1 cup uncooked quinoa
2 cup water
1 cup chopped carrot
1 cup sliced almond
1 cup dried cranberries
2 tablespoons parsley, chopped
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt and pepper to taste
Heat quinoa, water and salt. simmer about 15 minutes until tender.
Remove from heat and let it stand 5 minutes. Flutt it with fork, cool 15 minutes.
In a bowl, beat other ingredients. Serve warm or cover and refrigerate about 2 hours .
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by Jane.b

Onion and Mushroom Scrambled Eggs

October 23, 2014 in Course:Breakfast, Skill Level: Easy and Fast

2 tablespoons olive oil
5 mushrooms, medium, slices
1 onion, Chopped
4 eggs
2 cup mozzarella
salt and pepper
Heat olive oil in a pan, cook onion until browned, then add mushrooms over high heat about 15 minutes.
add salt and pepper.
Beat eggs in a bowl. Pour eggs in pan over mushrooms and onion, cook until eggs are nearly set, about 2 minutes.aftre that add mozzarella into eggs until just melted.
Serve quickly.


October 1, 2014 in Course: Cold Drink, Skill Level: Easy and Fast



1 part Martini Rosso

1 part Martini Bitter

1 part Bombay Sapphire gin

1 whole orange, sliced

ice, cubed


1. Add equal parts of Martini Rosso, Bombay Sapphire and Martini Bitter to your glass

2. Add plenty of ice to your glass

3. Stir with a bar spoon and drop in a fresh orange slice

Avatar of Zoey

by Zoey

Delicious meal with potato

September 22, 2014 in Course: Main, Cuisine: Fruits & Vegetables, Skill Level: Easy and Fast


2 potatoes, Chipped
1 egg
1 teaspoon dried mint
1 teaspoon flour
salt and pepper
3 tablespoon oil

Combine potatoes, eggs, mint, flour, salt and pepper. well mix together.
Pour the oil in a pan.
The mixture put in pan and let it cook for half and hour.
Serve with tomatoes and Cucumbers.