Preview: Why I hate eating out!

Hey everyone!

So im giving you a little sneak peek as to what I’m gonna post tomorrow!

It’s all about what I hate about going to restaurants! It may sound weird for someone who loves food, but you’ll have to check back tomorrow to find out what it’s all about!

Thanks for checking out my blog!

Sicilian street salad

Hey everyone!

Hope you have enjoyed all the recipes that I have posted over the last few days! I’ve got lots more to come, and I’ve even got a restaurant review that I will be posting next week! But let’s get to the reason I’m posting today! I was feeling like a break from the heavy dinners I usually cook at this time of year and decided to go with something nice and light! So I thought, why not make a salad? Usually I don’t think like this, my brain instantly blocks salad from my conscious thoughts, but today I broke through that barrier! This recipe was inspired by a Jamie Oliver recipe from many years ago on his trip to Italy. He called it a Street salad (Insalata di strada), with the inspiration from a street market in Sicily.

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Sicilian street salad

Salad ingredients:

  • 1/2 pound new potatoes
  • 1/2 pound purple new potatoes
  • 4 handfuls mixed salad leaves (green lettuce, arugula, romaine)
  • 1/2 fennel bulb, sliced paper-thin with mandoline, reserve tops for garnish
  • 1/2 fennel bulb, slice thin but not paper-thin, reserve for cooking
  • 1/4 Meyer lemon, sliced paper-thin on the mandoline
  • Salt and pepper

Tangerine dressing ingredients:

Preparations/cooking:

  1. Wash the potatoes and add to a lightly salted pot of boiling water, boil until they are soft but still hold their shape. While the potatoes are boiling, heat a small pan on medium with a splash of olive oil, add the reserved half of the sliced fennel and fry until slightly golden.
  2. While the potatoes and fennel are cooking, wash the greens and fennel, toss in a large bowl.
  3. For the dressing, Mix the tangerine juice, wine and balsamic vinegar, and about twice as much oil (equal parts olive and grapeseed oil). Add the mustard, capers, and oregano and season to taste with salt and pepper. Mix everything together.
  4. When the fennel is browned, remove from heat and set aside. Once the potatoes are tender, drain and let them steam in the colander for a few minutes. Slice them in half and throw them into the salad along with the grilled fennel. Dress and serve immediately.

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Hope you enjoy this recipe as much as I did, it was a nice change from the regular green salad with bottled dressing!

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Roast mushrooms with Goats cheese and Balsamic Glaze

Hey everybody! I would first like to thank everybody who is reading this blog! I’m really happy to share that every day my page views are doubling, and it makes me want to post tons of new and even more exciting recipes and photos!

So today I didn’t really want to cook a complicated lunch, so I didn’t! I took a few simple ingredients and turned it into a mouth-watering lunch or appetizer!

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Roast mushrooms with Goats cheese and Balsamic Glaze

Ingredients:

  • 1 Portobello mushroom, sliced thinly
  • 8 Cremini mushrooms, sliced thinly
  • 1/4 cup crumbled goats cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp balsamic glaze (refer to previous blog post for recipe)
  • good quality olive oil to drizzle on top
  • salt
  • pepper

Preparations:

  1. Preheat oven to 450 degrees F, and line a 12″ by 18″ baking sheet with tin foil.
  2. Spread the mushrooms across baking sheet evenly so that they are not overlapping. Sprinkle goats cheese and parmesan cheese on top of the mushrooms evenly so that each slice gets a little bit of cheese. Add a pinch of salt and pepper on the mushrooms and drizzle generously with good quality olive oil.

Cooking:

  1. Place pan in oven and allow to cook for 4-5 minutes until the cheese is melted but not browned. Turn the broiler on and cook mushrooms until cheese starts to brown and become crisp. Be careful, this only takes a minute or two, so I recommend watching to make sure they don’t burn!
  2. Remove from oven and immediately transfer to a serving dish. Drizzle with the balsamic glaze and serve immediately!

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Thanks for checking out my latest recipe everyone! Don’t forget to like us on Facebook and share this page with all your friends!

Triple chocolate brownies

Hey everyone!

So today I decided to post another one of my favourite recipes, Triple chocolate brownies. It is a combination of a few of my brownie recipes that I have collected over the years, but they all had some flaws, so I decided why not combine all the best parts of the recipes! So here you go!

Ingredients:

4 sticks (1 pound) unsalted butter
2 2/3 cups semi sweet chocolate chips
3/4 cup dark unsweetened chocolate chips
1 cup white chocolate wafers
1 cup semi sweet chocolate wafers
1 1/2 cups chopped walnuts (optional)
6 extra large eggs
2 tablespoon instant coffee (optional)
2 tbsp vanilla extract
2 1/4 cups white sugar
1 1/4 cup all-purpose flour
1 tbsp baking powder
1 tsp salt

Preparations:

Preheat oven to 350 degrees F

Butter and flour a 12″ by 18″ baking pan

Step 1:

In a double boiler, melt the butter, 2 2/3 cups semi sweet chocolate chips and the 3/4 cup dark chocolate chips together. Remove from heat and allow to cool until warm, not hot.

Step 2:

In a large bowl, stir together the eggs, coffee, vanilla, sugar. Try not to beat the mixture, just gently mix until the egg yokes are mixed in.
When the chocolate mixture is still warm, mix the egg mixture and the chocolate together slowly, stirring constantly (you may need an extra person to help with this part). Allow the mixture to cool to room temperature.

Step 3:

In a medium bowl, stir together 1 cup of flour, baking powder, and salt. Add the chocolate and egg mixture to the flour and mix until combined (don’t over mix or it will become cake like).

Step 4:

In a small bowl combine the white and dark chocolate wafers, walnuts, and 1/4 cup of flour. Mix them together so the flour coats everything, add to the batter. Pour into the baking pan evenly.


Cooking:

Step 1:

Bake for 20 minutes at 350, then remove the pan from the oven and gently tap on a cutting board once or twice to release any air bubble from the batter. Bake for another 14-16 minutes, until a toothpick comes out clean.

Step 2:

Remove from oven and allow to cool. You can refrigerate the brownies for a few days, but after that its best to put them in the freezer!

Hope you guys enjoy and make sure to like us on Facebook!