Apple Crisp

Apples are the most remarkable fruit for human history since adam&eve. They're reminding me, my childhood memories; warmth and trustable enviroment of my home.. Laughters and joy. So here's some delightfull recipie for who wants to remember those days. Enjoy!

Ingredients:

• 10 cups thinly sliced apples
  
• 1 cup white sugar
  
• 1 tablespoon all-purpose flour
  
• 1 teaspoon ground cinnamon
  
• 1/2 cup water
  
• 1 cup quick-cooking oats
  
• 1 cup all-purpose flour
  
• 1 cup packed brown sugar
  
• 1/4 teaspoon baking powder
  
• 1/4 teaspoon baking soda
  
• 1/2 cup butter, melted

Directions:

1. Preheat oven to 350 degrees F (175 degree C).
   
2. Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
   
3. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
   
4. Bake at 350 degrees F (175 degrees C) for about 45 minutes.

Bon Apetite!

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Haloween Pumpkin Cookies

Trick or treat! Haloween is most exciting time of the year, especially for our children. I have very delightfull haloween cookie recipie for you. You can give them to the children as Haloween gift also. So enjoy!

INGREDIENTS

• 1/2 cup butter, softened
  
• 1 cup white sugar
  
• 1 teaspoon vanilla extract
  
• 1 egg
  
• 1 cup solid pack pumpkin puree
  
• 2 1/4 cups all-purpose flour
  
• 2 teaspoons baking powder
  
• 1 teaspoon baking soda
  
• 1/2 teaspoon salt
  
• 1 cup cranberries
  
• 1 teaspoon ground cinnamon
  
• 1 tablespoon orange zest
  
• 1/2 cup chopped walnuts

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
   
2. In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in vanilla, egg and pumpkin. Sift together the flour, baking powder, baking soda, salt and cinnamon; stir into mixture until well blended. Cut the cranberries in half and stir into mixture along with the orange zest and walnuts. Drop by teaspoonfuls onto cookie sheets.
   
3. Bake for 10 to 12 minutes.

Bon Apetite!

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Twice Baked Sweet Potatoes

14 sweet potatoes (each about 8 ounces)

1/2cup sour cream

6 tablespoons unsalted butter, softened, plus 6 tablespoons cold unsalted butter, cut into 3/4-inch-thick slices

1 3/4 cups packed light-brown sugar

4 teaspoons fresh lemon juice

1/2 teaspoon freshly grated nutmeg

Coarse salt and freshly ground pepper

2/3 cup pecans, toasted, coarsely chopped

40 large marshmallows, halved crosswise


1. Preheat oven to 400°. Prick sweet potatoes with a fork. Bake until soft, about 50 minutes. Let cool slightly on a rack.


2. Cut a lengthwise slit in potatoes almost all the way through, leaving about 1 inch at each end intact. Scoop out flesh, leaving a 1/2-inch border on skins. Put flesh in a medium nonreactive bowl, then transfer half to a food processor. Process until smooth; return to bowl. Stir in sour cream, 6 tablespoons softened butter, 1 cup brown sugar, lemon juice, and nutmeg. Season with salt and pepper.


3. Reduce oven temperature to 350°. Transfer sweet potato mixture in batches to a pastry bag fitted with a very large round tip. Pipe mixture into 12 of the potato shells, dividing evenly; discard remaining 2 shells. Filled shells can be refrigerated in an airtight container up to 1 day. Just before serving, top with remaining 3/4 cup brown sugar, the sliced butter, and pecans; arrange marshmallows on top. Bake on a rimmed baking sheet until hot and marshmallows are golden brown, 7 to 10 minutes.

Bon Apetite!

aisha

GREEN PEA SOUP

Cold rainy or snowy days are come. If you're a person who likes to hanging around at home these days, this soup just for you.This is one of my favourite soups. I love it's light green colour. Its from Africa. If its too spicy for you, you can change the recipie. So, enjoy!


photo by foodarama contessa

4 Servings

1 ea Onion, chopped
2 tb Oil
1/2 ts Ginger, grated
1/2 ts Garlic, minced
2 ts Salt
6 ea Whole peppercorns, crushed
1 ts Turmeric
2 ts Coriander
2 ts Cumin
2 ea Chili peppers, crushed
1/2 ts Chili powder
4 ea Whole cloves
1 ea Stick cinnamon
2 ea Cardamom pods
1 c Green split peas, dried
2 ea Tomatoes, diced
5 c Stock
1 ts Garam masala
2 ea Shallots, chopped, optional

In a large soup pot, fry the onions in the oil until light brown.
Stir in the spices & toss in the peas & tomatoes. Stir again & cook
for 5 minutes over moderate heat. Add stock, bring to a boil, cover
& simmer until the peas are tender (at least an hour). Before
serving, stir in the garam masala & fish out the cinnamon stick &
cloves. Garnish with shallots.

Bon apetite!

Cream Style Celery Soup

Soup season is here! There's nothing better than sitting down to a steaming bowl of soup, with a slice of crusty hearth-made bread on a cool fall evening. As the old Spanish saying goes, "Between soup and love, the first is better." Almost every country in the world has discovered the healthful, cost-saving, convenient benefits of serving soups and stews. Soups can be used as the first course or they can stand alone as main entres. Whatever their use, soups are quick and easy to prepare; and they are satisfying, nutricious, healthy and very light especially in cold winter days. And todays star called ''celery creamy soup''. Celery is my winter saver, my hero. You can cook it with little onions, carrots and with the adding of little bit olive oil, it turns a great healthy and light meal. Or in the winter you can cook this delicious celery soup, for your self and loved ones. So if you don't like dairy products in your soup you can cook it without milk. So enjoy!!

Ingredients

1/2 small onion
1 Tbsp. oil of choice (olive, canola, butter)
1 cup milk product of your choice
(soy milk is a good choice)
1/4 tsp. cloves
1 bay leaf
1/4 tsp. thyme
7 stalks celery (include leaves)
1 medium steamed potato
3 cups vegetable bouillon
Salt and pepper

Method

Chop onion fine. Heat oil of choice in a soup pot and add the onion. Sauté until the onion is soft. Add milk product of choice, bay leaf, cloves and thyme and keep warm on a low flame until the rest of the ingredients are ready. Stir from time to time. This allows the liquid to take on the flavor of the spices. Cut celery into 1" pieces. Place celery and leaves into a food processor or blender and chop until fine. Add the steamed potato and continue chopping.
Add the bouillon, a little a time, continuing to work the machine until a soup-like consistency achieved. Add soup to pot and warm. Do not allow the soup to come to a simmer. Stir frequently. Salt to taste.

Bon Apetite!

Norwegian Autumn Soup

A surprisingly easy-made, delicious and comforting soup when days are turning darker and colder, and you need something good to warm your body and soul. The colour of the soup reminded me of autumn leaves, therefore the name. I´d share it with you.

1 Glass Yellow And Green Lentils
2 Onions 4 Garlic Cloves 3-4 Carrots

1 small Squash

1 pack of bacon

1 small chili

Parsley

Fresh Herbs(rosemary, coriander, sage)

Chicken Bouillon Cubes

Some orange juice

water

A cinnamon stick and a bay-leaf

Boil the lentils for about 20 minutes. Meanwhile, put the vegetables, fresh herbs and bacon in a food prosessor or mince it manually with a shark knife untill everything is cut into small, but not too small pieces and fry it in a large caserole together with the cinnamon stick and the bay-leaf for a few minutes. If the bacon has a lot of fat, you don´t need to add any oil or butter. Strain off the water from the lentils and put them in the caserole together with the vegetables and bacon. Add the bouillon and fresh water and let the soup boil for a few minutes to make the flavours mix. Add the orange juice in the end, and some salt or more bouillon and extra spices if you like. Bon Apetite!

Lavender Honey Muffins

This is a very lovely recipe from Purple Haze Lavender Farm.

As an aroma lover, lavender has always one of my favourite flowers.And has very special meaning for me and my partner Marcel. Lavender, has it's own unique fragrance, blossoms and colour. I love using lavender oil, in my natural bath and body products. But today I'll share with you this fantastic ''lavender Muffin'' recipe.So enjoy!

Lavender Honey Bunches; from Purplehaze Lavenders

Ingredients:

3 cups quick oats

2 cups flaked coconut or wheatgerm

1 cup whole flour

1 cup packed brown sugar

1 cup butter

1/2 cup honey

1 teaspoon dried lavender

Preheat the oven to 190 degrees. Combine oats, coconut or wheatgerm, and flour in a large mixing bowl. In a heavy sauce pan bring butter, honey, sugar and lavender to a boil. Pour over dry ingredients and mix well. Drop dough by the spoonful into muffin tins, making each one about 1-2 inches high. Bake for 12-15 minutes until lightly golden, being careful NOT to overbake. Cool in the tins for 15 minutes before removing. These cookies store well and are excellent for care packages.

Bon Apetite!

Immune-Building Herbal Tonic Soup

A soup for cold winter days!

Savory vegetable soup is a traditional way of incorporating astragalus, garlic and medicinal mushrooms into your diet. Eat this soup as often as you like to strengthen your immunity.

1 ounce dried astragalus root slices
1⁄2-inch piece fresh gingerroot, slivered
1/4 cup brown basmati rice
8 cups vegetable or chicken stock
1⁄2 cup onion, chopped
1 cup winter squash, chopped
1 cup shiitake or maitake, sliced
2 tablespoons extra virgin olive oil
1 cup corn, fresh or frozen
2 tablespoons light miso, or to taste
8 medium cloves garlic, minced
1⁄4 cup fresh parsley, minced

Simmer astragalus, ginger, rice and stock in a heavy covered pot for 1 hour. Sauté onion, winter squash and mushrooms in olive oil for 5 minutes, or until the vegetables have softened. Add sautéed vegetable mixture to the soup pot, cover and simmer for 30 minutes. Add corn and simmer an additional 10 minutes. Remove astragalus. Dilute miso in a small amount of hot broth and add to soup. Thin soup with additional broth if desired and add more miso to taste. Add garlic and parsley, let stand for 5 minutes and serve.

Bon Appetite!!

Rice Salad

350gr. basmati or jasmine rice

700 ml. boiling water
2 dessertspoons oil
1 teaspoon salt
50 g.prepared spinach leaves
8 spring onions, including the green tops
2 heaped teaspoons chopped herbs (thyme, rosemary, sage, marjoram, tarragon)
grated rind of 1/2 lemonFor the dressing:1 teaspoon rock salt
1/2 teaspoon black peppercorns
1 clove garlic
1 teaspoon dry mustard powder
1 tablespoon wine vinegar
5 tablespoons olive oil

Heat the oil in a pan, stir in the rice, then pour in the boiling water or stock. Add the salt, stir once and allow it to come back to the boil. Cover, then reduce the heat to give a bare simmer. Cook gently for 40-50 minutes or until all the liquid has been absorbed and the rice is just tender.Next chop up the spinach leaves and spring onions very finely, and fork into the rice along with the herbs and grated lemon rind. Cover the pan with a folded cloth and leave aside for 10 minutes.Make the dressing by crushing the salt, peppercorns and garlic together with a pestle and mortar. Add the mustard, vinegar and olive oil, the shake the whole lot together in a screw-top jar. Tip the salad ingredients into a bowl, pour the dressing all over and fluff it with a skewer. Serve the salad warm or cold.

This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith's Complete Illustrated Cookery Course.

Bon Appetite!

salads again...

Foodlover's Potato Salad

3 medium russet potatoes (about 2 1/2 pounds total)

1/4 cup olive oil, plus additional olive oil,

if necessary 1 pound good-quality hot dogs,

pierced 1/4 cup chopped fresh Italian parsley leaves
2 tablespoons chopped fresh basil leaves

Salt and freshly ground black pepper

Boil the potatoes whole until tender, about 10 minutes. Drain and cool to room temperature. Peel and cut potatoes into bite-size pieces, discarding potato skins.Put the hot dogs into a hot grill pan and cook until golden brown, about 10 minutes. Cool the hot dogs to room temperature, then cut them crosswise into bite-size pieces.Toss the potatoes, parsley, basil, and olive oil in a large bowl. Season the potato salad with salt and pepper, to taste. Add the hot dogs to the salad and toss. Season to taste, adding additional olive oil if the salad seems too dry. Serve the salad at room temperature.

Bon Appetite!

salads, salads, salads

Winter Crunch Salad:

1 x 170g ready to bake garlic bread

2 heads of chicory

2 celery sticks, cut into thin diagonal slices

1 bunch of radishes, trimmed and quartered

50g/2oz shelled walnuts or pecans, toasted & chopped

2 red skinned eating apples: cored, slim wedges

175g/6 oz stilton cheese

4-5 tbsp honey & mustard dressing

- Pre-heat the oven and cook the garlic bread

- Separate chicory into leaves and toss in a large bowl with the celery, radishes, nuts and apples.

- Crumble the stilton in large chunks over the top

- Cut half the garlic bread into the marked slices. Cut the remainder into chunks and toss into the salad with as much dressing as you like!

- Serve with the slices of garlic bread on the side

Bon appetite!

happy breakfast recipies

Banana Walnut Pancakes

serves 3

1 c + 1 T white flour

1/4 c ground flax seed or flax meal

2 T sugar2 t baking powder

1/2 t salt

2 T mild flavored oil (rice bran, canola, grapeseed)

1/2 c water

3/4 c milk (replace with soy milk if vegan)

1/2 t vanilla

1 (about 3/4 cup) chopped and mushed up ripe banana

1/4-1/2 c chopped toasted walnuts

Combine all dry ingredients in a medium size bowl. In small bowl, combine liquid ingredients and add to the dry, mix well. Heat griddle or large skillet to medium heat. Using 1/4 cup batter for each pancake, cook on one side until bubbly, then flip and cook until done. Top with toasted walnuts.

bon appetite.

two basic dips

Garlic Guacamole



2 ripe small Hass avocados
1 lemon, juiced
1 large clove garlic, minced
1 jalapeno, seeded and finely chopped
1 small plum tomato, seeded and finely chopped
1/2 small yellow skinned onion, finely chopped
1 teaspoon coarse salt
tortilla chips, for dipping
Cut avocados in half around the pit. Separate the halves. Pop out pit with spoon, then scoop flesh of avocados into a bowl. Squeeze the juice of a lemon over the avocados. Squeeze the juice with the lemon halves facing cut-side up, allowing the juice to spill down over the sides of the lemon into the bowl. This method keeps the seeds in the lemon and out of the guacamole. Add garlic, jalapeno, tomato, onion and salt to the bowl. Mash and mix the ingredients into a chunky dip using a fork. Serve with tortilla

Spinach & Artichoke Dip

2 tablespoons extra virgin olive oil,
2 turns of the pan
1 tablespoon butter
3 cloves garlic, chopped
1/2 onion, chopped
2 tablespoons chopped fresh thyme leaves
or 2 teaspoons dried
1/2 small red bell pepper, seeded and chopped
2 tablespoons all-purpose flour
1/2 cup dry white wine
1 cup chicken or vegetable stock
1/2 cup half-and- half or heavy cream
1 can (15 ounces) artichoke hearts in water,
drained and coarsely chopped
2 boxes, 10 ounces each, chopped spinach,
defrosted and squeezed dry in kitchen towel
1 1/2 cups shredded Italian 4 cheese blend
(provolone, Parmesan, mozzarella and Asiago)
available in 10-ounce pouches on the dairy aisle of your market
Salt and pepper
1 round loaf crusty bread:





top removed and cubed,bottom hollowed out to use as serving bowl 1 loaf multigrain or whole wheat baguette, sliced at bakery/bread counter in market To a medium saucepot preheated over moderate heat, add about 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream. Add butter to oil. When butter melts, add garlic and onions to the pot. Sprinkle in thyme leaves. Saute 2 minutes, add chopped red pepper. Saute mixture a minute more. Sprinkle in flour, stir to coat vegetables. Cook flour 1 minute. Whisk in wine and reduce by half. Whisk in stock and thicken sauce 1 minute. Stir in half-and-half or cream. When sauce returns to a bubble, add artichokes, spinach and cheeses. Keep stirring until cheeses melt and sauce is well combined. Add salt and pepper and adjust seasonings, to your taste. Pour dip into hollow bread bowl on serving platter and surround with sliced multi or whole grain bread for dipping. Reserve extra dip to warm and refill as necessary. Cut up bread bowl when baguette slices are gone the bowl is the best part as it absorbs juices from the dip.







bon appetite.