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They'd be great for Thanksgiving treats. I only had 1.5 lbs of stewing beef on hand and so added some chopped parsnips with the aromatics & then later in the braise, some chunks of skin-on red potatoes. Once again, JO does NOT begin with a patient browning of the meat but I went ahead with his method and the result was a really delicious stew with super tender beef. I don't usually use puff pastry for a double crust but it certainly worked here.
An excellent recipe, although they are more cupcakes than muffins. I peeled the skin from the butternut squash & grated it before putting it in the food processor. I added 1/2 teaspoon of ground cloves as well. I would add the walnuts, chopped, after processing all other ingredients together. I used 330g brown sugar instead of the 350g. I used a citrus cream cheese frosting -30g softened butter, 70g softened cream cheese, zest of 1 lemon, 240g icing sugar, squeeze lemon juice - mix until smooth.
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A very good aged cheddar went in & we were questioning whether we could really taste it or not. Lastly, I stirred in frozen peas & chopped roasted red peppers before proceeding with the pastry and the result was a pie that will definitely be repeated. Another upvote for this dish made all the better with your own tomatoes.
Jenna Bush Hager’s 9-year-old daughter Mila shared a few "truth bombs" with Hoda Kotb while visiting the set of Today. Scroll down to hear what Jenna's mini-me revealed. Index this book.Your request will be added to the indexing chart. 8.13 I halved quantities and cut back on anchovies.
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Despite the clear lack of editing, this is a great dish. I don't feel I can accurately rate this recipe, as I made a few changes. I didn't have Lancashire cheese, so substituted goat cheese because I had it on hand and figured the flavor would be a good fit. More significantly, I was out of eggs, so left them out completely and added some extra whole milk to the potato/cheese/cream mix to make it a little more spreadable.
Over the peppers, I laid a slice of good quality turkey bacon, which crisped up in the oven and was a good contrast with the veg. While simple to make, the peppers have to bake for almost an hour, so plan accordingly. I made this with my last 2 honey nut squashes from the garden. It was straightforward to make and took about an hour from start to finish. The only other changes I made were to use my own roasted tomatoes for the sundried tomatoes, and to sprinkle the goat cheese on top.
Crispy asparagus soldiers with soft-boiled eggs
P.30 - A wonderfully appetizing photo in this book tempted me into making this super-quick, easy and delicious dish. Jamie serves these alongside bacon however I took a pass on the meat this morning as we felt the crumpets would be adequate. Olive oil is heated in a non-stick pan and eggs are whisked w S&P and fresh chopped chilli. I used one Thai bird chilli for 4 large eggs. I served them w some sliced fresh tomato and sprinkle of sea salt.
The mashed veggies are great and even my hubby who hates cooked carrots will inhale them. I usually serve with roasted asparagus and not the greens. The filling was flavorful and well-balanced, but I found it only made two large calzone, which only used up half of the dough. Since Oliver's pizza dough recipe appears on the very next page, and the calzone recipe called for one batch of dough, I found this rather odd. But oh, well - this means I have leftover dough for another use!
I had to add an extra 60g of flour to the dough as it was very sloppy without the addition. I used Mr Oliver's pizza dough for the calzones and baked 16 minutes at 450 degrees. (The instructions say to put the oven on at full power but don't give a temperature). I changed the filling to suit what I had on hand and they turned out well. It's important to have some flour on the bottoms of the calzone before baking so they don't stick.
The whole family really enjoyed these kebabs. I used ground turkey and cooked them under the broiler, which worked great. They would lend themselves well to any yogurt, hummus, or tahini topping.
Took about an hour and a half in total. To get the freshest, most flavoursome strawberries there’s only one thing for it and that’s to grow your own. Not only are they good fresh, Jamie shows us more inventive ways with the traditional strawberry – his take on a classic is grilled strawberries with pimms. As strawberries are everywhere in Jamie’s garden at this time of year, even Brian gets to take a break and enjoy a strawberry bellini.
In this programme Jamie explains the history of pickling and preserving. If you have grown your own produce you’ll want to save it and keep it for as long as you can or use the excess when you have a bumper crop. Jamie shows you how with a super-quick ‘mothership’ pickle recipe which can be used for pickling anything. He pickles courgettes with mint and chilli and aubergines with garlic and oregano. Jamie also makes a fiery chilli chutney with Welsh rarebit and steak and chips on the barbeque with Jamie’s homemade tomato ketchup.
I followed the Temperature directions for baking, but only baked for 50 minutes- uncovered for First 25 minutes and with foil final 25 minutes. A thunderstorm cancelled finishing on the grill. This makes a nice simple dinner, and was a more palatable way for my eight-year-old to eat zucchini . Oddly, the recipe says to add oil to the pan when cooking the bacon, but bacon has plenty of fat of its own.
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