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Azlin Bloor
59,997 followers -
Cheffing, Teaching & Eating my life away, one spice at a time.
Cheffing, Teaching & Eating my life away, one spice at a time.

59,997 followers
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Coeur de Boeuf | Beef Tomatoes

Or beefsteak tomato in American speak. Nope, I didn't grow these. I ordered some mixed heirloom tomatoes from +Waitrose, but got these instead.

I was going to make a ceviche with the heirloom tomatoes, but that will have to wait now. What shall I do with these, any suggestions. Salad, bake, grill, you tell me.
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Homemade Rhubarb Syrup
Happy Friday!

Recipe here:
https://www.linsfood.com/rhubarb-syrup-recipe-sharbat-rivas/

Rhubarb Syrup makes for a refreshing and cooling drink on a hot summer’s day. It is sweet like a cordial but is also a touch sour. Rhubarb Syrup is pretty traditional and popular in Iran, where it’s known as Sharbat-e rivas. The word sharbat refers to any number of cordials or sweet drinks made from fruits and vegetables and served cold.

Here in the UK, our rhubarb season starts early, in January, with the first crop that we call forced rhubarb.

What is Forced Rhubarb?

Forced rhubarb is just as delicious as its outdoor counterpart, but tends to be less red and is a little more sour. Essentially the tips are covered by soil to stop them getting any sunlight. This forces them to keep reaching up (growing), looking for light. They are harvested when they are about 30cm (1 foot) long.

By around late April though, we start getting the pinker and slightly more sweet summer rhubarb.

Homemade cordials are super easy to make, and there is the added bonus that you know no E numbers are going in there.

You'll find the recipe on my blog. I know it's Friday, the alcohol will come later! xx

#drinks #recipes #linsfood
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Pizza Rossa With Anchovies
Got a cheese hater in the house? Make this cheeseless pizza from +Lisa Watson.
Pizza Rossa With Anchovies

I generally make pizza rossa for one of my sons as he hates melted mozzarella (still trying to figure out why). He also loves anchovies, so I add them with some olives and capers. If you prefer, you can just cook the base with the tomato sauce and sprinkle a little torn basil on it after it has finished cooking. Pizza rossa differs from pizza marinara in that it generally doesn’t have garlic or oregano on it, but just a pure tomato sauce. As it is one of the only ingredients used to make the pizza, other than the dough itself, the sauce should be very good quality.

Just for the record, when Italians in Italy use the word marinara with pizza or pasta sauce, it does NOT mean that it has seafood in it like it does in the U.S.A. In Italy, it means that it is a simple sauce made with tomato, garlic and oregano. So hopefully now if you come from the States and travel to Italy, you won’t be confused or upset when you order something “marinara” and don’t get any seafood with it.

+++++++++++++++++++++++++++++++++++++++

Prep Time :5 minutes
Cook Time :2 minutes
Yield : 1 pizza

Either make your own dough (highly recommended) or buy a pizza base. You can find the recipe for pizza dough here:

https://plus.google.com/u/0/+LisaWatson/posts/YQt8m6kbA8v

For the topping

Ingredients

Pizza Dough - 250 g
passata di pomodoro ( tomato puree) - 5 tbsp
Anchovies (in oil) - 5 - 8
Capers - 5 or 6
Black Olives - 5

Instructions

If you have a wood-fired pizza oven, make the fire and wait for it to heat up. If using an indoor oven, use a pizza stone and place it on a rack in the top third of the oven. Heat the oven to its highest temperature for at least 45 minutes before putting the pizza in to cook.

Spread out the pizza dough with your fingers on a floured surface that you can use to slide the pizza off straight into the oven.

Add the tomato puree and spread it over the base with the back of a spoon.

Sprinkle the pizza with anchovies, capers and olives. Note: do not add salt if you have used the recipe I supplied the link to for making the dough. there is already enough salt in the dough.

Bake in the oven. In a indoor oven, bake the pizza for about 6 minutes. In a wood-fired oven, bake it for approximately 2 - 3 minutes, turning it by quarter turns every few seconds so that it cooks evenly.

Eat immediately.

+++++++++++++++++++++++++++++++++++++++++

For more instructions on cooking the pizza in a kitchen oven, and to find out more about the wonders of wood-fired pizza ovens, click on this link:

http://www.italiankiwi.com/pizza-rossa/

#nomadkitchencounter
#italiankiwirecipes

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Sambal Ijo (Indonesian Green Chilli Condiment)

10-minute Recipe Here:
https://www.linsfood.com/sambal-ijo-green-chilli-paste/

It's that time of the year, when the garden is producing more than you can eat! And if you grow your own chilli peppers (or simply chillies, in the Queen's English), this is a super easy recipe for all those green ones that need to be picked!

What is Sambal?
There is no direct translation for the Malay/Indonesian word “sambal”. It can be both a dry-ish type of condiment or something with a little bit of sauce meant to be eaten as a side dish. However, in both instances, they will be spicy.

Ijo is the Indonesian word for green, in Malay, it is hijau.

The top shelf of my fridge is full of chilli sauces and condiments at the moment; more than usual. Which makes meal times very exciting!

You'll find the 10-minute recipe on my blog: https://www.linsfood.com/sambal-ijo-green-chilli-paste/

#spicy #hot #chilipeppers #chillies #linsfood
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Purple tomatillos are looking good!

Wishing you all a superb Sunday. With both the Wimbledon and World Cup finals this afternoon, I know I shall be having a good one!

I see a purple salsa coming up in the not too distant future!

https://www.linsfood.com/tomatillo-mexican-husk-tomato/
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Djokovic v Nadal, Part 2

What an amazing first half of the match last night, following Anderson v Isner's epic encounter. I have a whole weekend of doing nothing but watching Wimbledon and The World Cup! Just need to move the telly into the garden! And I suppose feed the kids occasionally!

#wimbledon #djokovic #nadal
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Crossing The Highest Paved Pass In Europe
with +Lisa Watson
Full blog post: http://www.italiankiwi.com/col-bonette/
La Col De La Bonette
Crossing The Highest Paved Pass In Europe

Since it's Summer and this is the only time of the year this high mountain pass in the South of France is open, I wanted to share an experience I had driving over it (well, being a passenger in a car driving over it) a couple of years ago. It a pass that is often made into part of the Tour de France cycle race because of its height and difficulty.

La Col de la Bonette became the highest tarsealed road in Europe thanks to some clever people adding a loop road at the top of the pass. It’s a short scenic drive that you can take once you get to the top that climbs almost another 100 metres higher than the “real” road, which then gives the Col de la Bonette the award of being the highest pass. I told you it was tricky! The original pass is already at just over 2700m (8800 feet), which is already plenty high enough as far as I’m concerned! We left from Jausiers in the Vallée de l’Ubaye and headed over the Col de la Bonette towards the sea (and home) through Saint-Etienne-de-Tinée in the Tinée Valley. There are no photos going up the spectacular winding road on the Jausiers side as I was freaking out in the passenger seat of the car all the way up. The road is actually very wide and two-laned, but if you drive up from the Ubaye side, you are always on the “outside” lane of the road. There are no barriers and there is a drop down to nothingness, so if you suffer even slightly from vertigo (as I do), you will be almost sitting in the lap of the person driving (as I did). The best thing to do to combat this fear is to drive (or if you’re crazy, cycle) up from the Tinée valley side as the road on that side winds through mountain fields, so that it’s not scary.

At the top, you can park your car on the side of the road and walk for a few minutes up to the peak of La Bonette to get an incredible 360 degree view over wild, empty mountains. If you start to explore around the area though, you find that the valleys and mountain-tops are not as empty as you think they are. The mountains all through this area have been borderlands for centuries, so there are many ruined forts and bunkers to be discovered.

You can read more about the trip over the pass on my blog, and see a lot more photos of the spectacular scenery:

http://www.italiankiwi.com/col-bonette/

#nomadkitchencounter
#italiankiwitravel
#italiankiwifrance



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Look who dropped in on Thursday!

I was thrilled to have +roland j. ruttledge over for lunch. Might have something to do with that bottle of Seville orange gin and the micro greens he turned up with!!

Seriously though, it was lovely to see him. We had a chilled out lunch, went for a walk by the sea, all in all, a lovely afternoon spent with a friend.
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How to Make Raspberry Gin
It's Friday - yay!

Recipe here:
https://www.linsfood.com/raspberry-gin-recipe-fruity-gin-recipe/

Happy Friday folks, I bring you a drink to brighten up your weekend and warm your cockles up if you are on the wrong side of the weather!

And later today, I'll tell you about the Hangout in Real Life I had with a G+ friend yesterday. I'll give you one clue as to who it was - he rollerblades!

I love infused liqueurs and this Raspberry Gin has gone all the way up my list of favourite drinks, clamouring for first place alongside Rhubarb Gin and Limoncello. It’s an aromatic drink with lovely shades of sweet and tart.

Infused liqueurs are simply delicious and so easily made at home. You just need a handful of ingredients and a little bit of patience. Ok, if you’ve got the attention span of a fruit fly, then that’s a whole lot of patience! You'll find the recipe on my blog.

Enjoy your Friday! Kids and I can't decide between the beach and the local park. It's a cloudy 20˚C at the moment. Later!

#gin #cocktails #happyhour #linsfood
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Congratulations Foodies+!
The only food community with real conversation. Thank you to all our mods for their dedication and our members for their willingness to play their part by observing our rather stringent rules.
It's Time To Celebrate!

Foodies+ Now Has 300 000 Members!

When +nomadimitri, the founder of Foodies+, had the idea to start up this community a few years ago, I'm sure he never imagined that it would become such a popular place to hang out!

Since then, Foodies+ has become a wonderfully active community full of enthusiastic members like you who share their passion for food and cooking every day. You are what makes Foodies+ the interesting, dynamic place it is: a corner of Google+ where you can really get to know other members of the community who hail from all over the globe, and even make friends, just like in "real life"!

So, give yourselves a round of applause; all 300 000 of you!

You make Foodies+ what it is and we thank you for being there.

#nomadkitchencounter



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