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Tom-Anita Morgan

> our cookbook  - 
Yay! It's BBQ time again! Even though we've had almost no rain this winter here in Northern CA we always thought the rain was coming so we didn't want to uncover the Barbie. Now we're convinced winter is over and the grill is on. We had these beautiful prawns ready to marinate and grill on skewers. YUM! We added the thin asparagus which you could put on the grill but we like them raw and they're too easy to overcook so we left them raw and dipped them into a mayo and cayenne pepper aioli. A great meal that was quick and easy and very healthy!

BBQed Prawns:
Serves:                   2
Prep Time:            5 minutes
Cooking Time:     5-10 minutes depending on size and temp
9 large fresh or frozen prawns, thawed, shelled and deveined 
Juice of 1 orange
Juice of 1/2 lemon
1-2 pinches of red pepper flakes
1/4 C extra virgin olive oil
4 large cloves of garlic, sliced thin
Pinch of salt
1. Mix citrus juices, oil, garlic, salt and red pepper flakes in a small bowl and pour over prawns. Marinate prawns and place in the frig for a few hours, turning occasionally.
2. Heat the BBQ and place prawns on skewers right before grilling. When barbie is hot, place the prawns on the grill. If you like them flame-kissed carefully spoon the remaining marinade over while watching for flareups. Cook about 3-5 minutes per side, depending on size of prawns and temperature of BBQ. 
3. Remove prawns from heat and place them on a heated plate.
prawns on barbecue
Measure out as much mayo as you think you will need for the asparagus then add the cayenne pepper to adjust the amount of heat. Stir and serve. So easy and quick and very delicious!
This is a light meal and very healthy. Serve the sauce in a bowl alongside the asparagus for dipping. Add the prawns to the warm plate and you're good to go!

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Bon appetit,
Tom and Anita
Azlin Bloor's profile photoAndy Fisher's profile photoBrigitte Youman's profile photo
My favourite way with seafood, quickly and simply cooked. I have to say given all your cooking skills that I'm a little surprised that you didn't do the aioli from scratch. Love the cayenne pepper in it though. x
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Tom-Anita Morgan

> our cookbook  - 

Click on caption for YouTube Video
We've been experimenting with different ingredients for making fried rice and came up with the idea of Cajun Fried Rice. This dish consists of the holy trinity of Southern cooking(peppers,onions and celery), Andouille sausage, seasoning and white rice, just like most Creole or Cajun cooking. Since we like spicy Cajun cooking this was a natural for us. We chose not to make a roux this time so the dish is gluten free; but it would be delicious with a roux as well.

Serves:                2
Prep Time:        20 minutes
Cooking Time:  20 minutes

3/4 C rice, uncooked
1 red onion, chopped
3 celery stalks, sliced 1/4" thick
1 jalapeno pepper, diced
6-8 assorted mini peppers (depending on size of peppers)
2 andouille sausage, sliced 1/4" thick
2 large cloves garlic, thinly sliced
Pinch of red pepper flakes
2 T peanut oil

1. Cook rice according to directions. While water is beginning to boil, cut up the sausages, peppers, celery, onions and garlic.
2. While rice is cooking, place 2 T of the peanut oil in a wok or frying pan over a medium high flame. After the oil is hot, add the andouille sausage and saute until slightly browned. Reserve in oven at 200* temperature.
3. Add the onion and continue stir frying until it is opaque, then add the celery and peppers. Continue to cook until almost done and add the garlic. Saute until all ingredients are almost done but still crispy. Do not overcook.
4. Add the sausage slices and red pepper flakes and stir to combine.
5. Meanwhile, when rice is cooked rinse it with cold water. Add the rice to the mixture after you add the sausage and stir to combine all ingredients. Cook for another 2-3 minutes.

1. Spoon the fried rice onto a warmed platter or individual plates.
2. Garnish with parsley and serve with Louisiana Hot Sauce.

Bon appetit,
Tom and Anita Click Here for YouTube Video
Berde Kinjal's profile photoMichael Montgomery's profile photoAlla Sai Radha's profile photoCedrick Niles's profile photo
Lovely idea, +Tom-Anita Morgan​! Your types on when to add each ingredient are great! As always, love the video! 
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 Raw Mango Fish curry (North African  style)
This is a dish which I prepared in style of a North African vegetarian raw mango curry.Raw Mangoes are available in abundance in the market nowadays and the natural fragrance of raw mangoes add flavor to any curries.It is good on your stomach ,helps to keep you cool on a hot summer day.The curry will have a sweet and sour taste which you will like.


1.Fish fillets 200 gm(cut into small pieces)
2.Red chilies (2 to 4)
3.Grated raw mango(1 cup)
4.grated jaggery or sugar (1 tbsp)
5.Garlic (5 to 6 cloves)
6.Mustard seeds (1 tsp)
7.Curry leaves (5 to 6)
8.Chilly powder (1 tbsp)
9.Fenugreek or methi seeds (1 tsp)
10.Asafoetida or hing (1 tsp)
11.Salt (as per taste)
12.Lemon juice (1 tbsp)
13.Grated coconut (1/4th cup) optional.
14.Cumin powder (1/2 tbsp)
15.Oil (Any)
16.Mustard oil (1 tbsp)

1.Marinate the fish fillets with little salt and lemon juice.
2.shallow fry the fish in oil.
3.Dry roast the methi seeds in hot pan.
4.Dry grind the roasted methi and red chillies into an almost fine powder.
5.In a tbsp of oil add mustard seeds and curry leaves .
7.Add garlic paste
8.Add methi or fenugreek seeds powder.
9.Add chilly powder
10.Add hing.
11.Add cumin powder.
12.Now add the grated raw mango and simmer for sometimes.
13.Add grated coconut if you like.
14.Simmer the spices for few minutes in low flame.
15.Add the fish fillets and cover cook in the masala gravy.
16.If you need more gravy add 1/2 cup of water.
17.Add salt and jaggery to taste.
18.Adjust the amount of sugar or jaggery depending on the type of raw mango you are using for a perfect sweet and sour taste.
19.Chop 1 green chilly finely and add to the dish(optional)
20.Add 1 tbsp of mustard oil for the zing.(OPTIONAL)
21.Serve with hot steamed rice or hot delicate rotis or anything you may like.
#fishrecipe   #spicyfood  
Indrani Sen's profile photoAzlin Bloor's profile photoLeroy young's profile photoAnanda Sim's profile photo
Thank you +Simples Recipes .I know shrimps also will be great
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Smoky Prawns on Jerusalem Artichoke Velouté

So I had these jerusalem artichokes sitting in the fridge for about a week, bought on a whim at the market on an empty tummy. I know, I know, don’t shop when you’re hungry but it just happens, you know?

Jerusalem Artichokes are funny little things, grossly misnamed because as we all know, they’re neither real artichokes nor are they from Jerusalem! The Jerusalem Artichoke is native to North America and is in fact, a member of the lettuce family that is also related to the sunflower, the latter I’m sure is what gave some clever fella the idea that sunchoke would be a better name for these knobbly tubers! In the US at least, the word sunchoke is becoming more popular in the professional culinary world.

There is a persistent rumour that consuming the jerusalem artichoke is going to give rise to excessive wind the next day! Sadly, this is true! The science tells you that it’s the presence of inulin in the tubers that gives rise to this child-hysterics-inducing phenomenon. We don’t have the right enzyme to digest inulin, so the task is relegated to the friendly bacteria down the line. It’s at this production level, that the excess carbon dioxide is produced in exchange for energy. It’s all about give and take, right?

We’re just at the end of the season for these guys, October to March being harvest time, that might explain the inexpensive bounty at the market this time of year. They will store quite happily for a couple of weeks in the fridge if allowed to breathe in a paper bag or wrapped up in paper towels.

Besides the creamy, smoky flavour, I love Jerusalem artichokes for their versatility; you can bake, sauté, boil or steam them! One of my favourite ways is to add a few of them to whatever potato dish I might be making, they add a lovely dimension to gratin dishes!
What is velouté?
It’s one of the five main (mother) sauces in French cooking, along with tomato, espagnole, hollandaise and béchamel, from which so many other sauces are derived. In the modern culinary world, velouté can also be loosely used to describe a soup that’s been thickened with butter and/or cream.

Prep Time: 15 minutes        Cook Time: 30 minutes
Total Time: 45 minutes        Yield: 6


Hot Smoky Prawns

12 - 18 large tiger prawns
half tsp hot smoked paprika
pinch chilli flakes or chilli powder
half tsp salt
1 tbsp lime or lemon juice
1 tbsp olive oil or as needed
a drizzle of chilli oil or some chilli flakes
a slice of bread, toasted and crumbled
chopped fresh parsley

Jerusalem Artichoke Velouté
500g Jerusalem Artichokes
30g/roughly 1 tbsp butter
1 large leek, sliced
1 clove garlic, halved
500ml/2 cups chicken or vegetable stock, homemade or good shop bought
1 bay leaf
salt and pepper
100ml/7 tbsp crème fraîche



1. Season the prawns with the paprika, chilli, salt and lime/lemon juice and set aside while you get the artichokes going.
2. Peel and chop the artichokes into little cubes.
3. Heat the butter in a large pan over medium heat.
4. Sauté the artichokes, leeks and garlic for 10 minutes, stirring frequently and lowering the heat down if they begin to brown at the edges.
5. Add the stock and bay leaf and bring to boil. Simmer, partially covered, for 15 minutes or so, until the artichokes are soft and almost falling apart.
6. Season with a little pepper and check salt content. You shouldn't need any salt.
Transfer the whole lot into a blender and blitz to form a smooth puree.
7. Transfer back into the warm saucepan.
8. Loosen the crème fraîche with a ladle of the velouté, then add it to the contents of the saucepan and mix thoroughly. Check seasoning but it should be perfect at this stage.
9. Keep warm while you get the prawns done.
10. Let's cook the prawns in batches, how many, depends on the size of your pan, we'll be quickly searing and charring the prawns.
Heat the oil on high heat and when it's hot, add some of the prawns in and cook for about 1-2 minutes on each side until just done. You want the skin slightly blackened, this will contribute to the final flavour.
11. Set aside and keep warm while you cook the rest of the prawns.

To serve
12. Ladle the velouté into individual soup bowls and top with 2-3 prawns per person.
13. Drizzle some chilli oil or sprinkle some chilli flakes over. Top with some fresh parsley and the crumbled toast for some contrast in texture.

How many prawns per diner does depend on the size of the prawns and how generous you're feeling!

Taken from:

Read my food posts in an app here: in beautiful magazine format (the Google Currents app works for android, smartphone, iphone, tablet, ipad.  
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+Sally Weatherley thank you Sally, it was the same for me until recently! x
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Welsh Rarebit

On Friday I demonstrated how to cook this very simple cheddar and beer spread on Good Day Google Plus, Chef Dennis' live hangout on air show on Google Plus. It was my first time appearing on his show and I was excited and honored! This sauce is dead simple and although I love it as a snack it also makes an amazing spread for your next burger. In fact, I made some sirloin burgers tonight and spread it on our buns, then toasted it. It made for a much sexier picture of my Welsh rarebit than the one we initially took (on toast), which is why you'll see the spread featured with a burger in the picture.

What in the funk is Welsh Rarebit? Well, deliciously sharp aged cheddar -- not to mention amber ale -- do make the taste of it a little funky, but it's a fabulous and subtle funk and pairs perfectly with tangy mustard and spicy cayenne. Plus, it's really easy. Try it. If you like sharp cheddar at all you'll love it. So, it's a rich cheese sauce that became popular in the United Kingdom around four hundred years ago. It is served either spread on toast and then broiled, or a thinner version is often served as an alternative to the traditional Swiss cheese fondue. If you'd like to serve it as an alternative to Gruyere fondue I've included a method in the recipe.

Welsh Rarebit

4 ounces sharp cheddar cheese, grated
3 Tablespoons unsalted butter
3 Tablespoons all purpose flour
6 ounces pale ale or other ale or lager
1 Teaspoon worcestershire sauce
½ Tablespoon dijon mustard or 1 Teaspoon mustard powder
¼ Teaspoon cayenne powder

1. In a saucepan over low heat, melt butter. When butter is thoroughly melted, whisk in flour.
2. Cook, whisking constantly, until the flour turns golden.
3. Whisk in beer, mustard and worcestershire sauce.
4. Whisk grated cheese in a pinch at a time.*
5. Spread on toast, then broil under the broiler for 2 - 3 minutes. Serve and enjoy.

*If you wish to enjoy this as a fondue you can thin it out with up to ¾ cups half n half or ½ cup milk until fondue reaches desired consistency and serve with crostini.

I hope you enjoy this recipe and I welcome your feedback!

For more delicious recipes, visit my blog at:

Read my food posts in an app here: in beautiful magazine format (the Google Currents app works for android, smartphone, iphone, tablet, ipad.  Details here:

Joy Stewart's profile photoImran Samoon's profile photo
Thank you for this lovely recipe
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Indrani Sen

> our cookbook  - 

There are endless benefits of this purple vegetable called Eggplant (in US ) or Brinjal( in India).We also call it "baigan" which means without any value but in contrast it is a rich source of  vitamins and minerals, and is an important food for the brain. 
Most of the nutrients in eggplant or Brinjal reside in its skin which we tend to throw when we make Baingan ka bharta.Fried Brinjals is very popular among the Indians  which is also not very good for health as the vegetable loses its value if it is deep fried and it absorbs a lot of oil.But in any case it is very tasty and healthy too for adults as well as kids.
So today I have a recipe which is vegetarian and extremely  tasty .

1. Pasta ( 400 gms)
2. Eggplant or brinjal (150 gms)
3. Garlic( 9 to 10 cloves)
4. Fresh basil leaves (4 to 5)
5. Parsley (1 bunch)
6. Fresh cream 1/2 cup
7. Cheese (grated 1/2 cup)
8. Butter (1 tbsp)
9. Olive oil (1 tbsp) chilies(3 to 4)
11. Fresh thyme or ajwain (1/2 tsp)
Boiling  pasta
1. Add pasta in boiling water.
2. Cook it for five to seven minutes
3. Don't let it get overcooked,it should just be tender
4.strain it with a strainer
Preparing the sauce
1. Chop the eggplant or brinjal into medium sized pieces.
2. Boil it in water with a little salt till it gets tender.
3. Add little butter in wok and add all the ingredients except cream and cheese.
4. Saute for 5 minutes.
5. Take it off from heat allow to cool and grind finely in the mixture grinder.
Cooking pasta with sauce

1. Add oil in the kadai or wok.
2. Add the sauce
3. Add fresh cream and grated cheese
4. If the mixture is too thick add some milk.
5. Taste the salt content.
6. Add the cooked pasta.
7. Let it get integrated on low flame for five minutes.
8. Serve with grated cheese and fresh parsley.
8. You can add chili flakes if you like for color(the sauce will be already spicy)
Enjoy !!
Akshaya Vaideeswaran's profile photoBrian Floyd's profile photoEdeliz Bering's profile photoswathi mula's profile photo
yummm !! I luv pastas !!!!!! 
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> our cookbook  - 
Linzer Muffins

This week was time to pack some Foodie PenPal package again. I was looking for something special from my city and decided to send a Linzer pie. The only problem, a pie is too big and fragile to send it with the post. Therefor i created this recipe, a mixture of this pie and muffins.


50g grounded almonds
50g grounded hazelnuts
200g flour
20g sugar
1 pkg vanilla sugar
1/2 pkg baking powder
1 TL cinnamon
60g butter
120ml milk
200g joghurt
12 tsp. red currant jam


Like most muffin recipes also this one is simple and fast to make. First we will mix togehter the dry ingredients almonds, hazels, flour, sugar, vanilla sugar, baking powder and cinnamon. Afterwards add the butter, milk and joghurt and mix it to a liquid dough.

Now you should fill the dough into 12 muffin tins, so that 1/3 of the tins is filled. Then add one teaspoon of jam into the middle of each tin and cover it with the rest of the dough.

Bake the muffins for around 40 minutes at 150 °C.

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thank you +Indrani Sen  and +Sicily Selfies :)
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Catherine Russi

> our cookbook  - 
This is my own version of a true American classic recipe, I used extra virgin olive oil instead of butter and there are a lot of chocolate chunks on the top.

225 g flour
2 organic eggs
150 g of sugar
70 g of extra virgin olive oil
3 ripe meshed bananas
60 g of dark chocolate chunks
1 teaspoon of backing soda
½ teaspoon of salt

Grease and flour a 30 cm loaf tin.
Heat the oven to 180 °C.
Put the eggs, sugar and extra virgin olive oil in a deep bowl, whisk until is thoroughly blended, then add mashed bananas the flour mixed with the backing soda and salt, and stir. Pour the mixture into the tin, sprinkle chocolate chunks over the top and bake for about 1 hour.  Recipe
Meri Rasoi's profile photoBrian Floyd's profile photoSaid Halawa's profile photoStephanie Guo's profile photo
Banana bread is my most fav the addition of choc chunks!!
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Tom-Anita Morgan

> our cookbook  - 
ASIAN PAN FRIED RICE with PRAWNS...We've been experimenting with fried rice dishes and here's one that's full of colorful, tasty veggies along with the prawns. It's really delicious and a quick, easy, healthy meal.

Recipe serves two
Prep Time is about 20 minutes
Cooking Time for Rice is 15 minutes
Cooking Time for Prawns is about 3-5 minutes
Cooking Time for Veggies is about 15 minutes
Overall Time is 30-60 minutes depending

7 - 9 large shrimp/prawns
8-9 mini peppers in red, orange and yellow cut in 3/4" pieces
1/2 red onion diced into 1/4" pieces
1 large jalapeno pepper, diced into 1/8" pieces
3 large garlic cloves, sliced crosswise into thin slices
2 large eggs, all mixed up (aren't we all)
3/4 cup of long grain white rice
sesame oil; we prefer either the toasted or dark oil from Japan
3-4 ounces of snow peas, left whole

The Rice
A note here; cooked rice refrigerates well. We usually cook twice what we need for 1 meal and refrigerate half. The two of us eat about 3/4 cup of (raw) rice in one meal.
1. Bring 2 cups water to a boil; add rice and turn heat down to a low boil. 
2. Cook for 15 minutes, then drain water in a colander and wash with cold water to reduce gumminess. Reserve.

The Prawns
1. Shell and devein prawns and pat dry.
2. Pour 2-3 tablespoons of sesame oil into a 12 inch pan. Heat to medium high heat. Oil will start to smoke lightly.
3. Add the prawns and sliced garlic to pan and cook undisturbed long enough for prawns to start turning opaque (about 2 minutes).
4. Flip prawns and cook until completely opaque (another 2 minutes or so). Reserve the prawns and garlic in a warm toaster oven with the serving plates.

The Eggs
1. Without cleaning the pan, add the mixed eggs and stir with a spatula while cooking. break them into little pieces while cooking.
2. Remove and reserve in a warm toaster oven with the serving plates.

The Vegetables, Etc.
1. Leaving whatever oil and bits of prawn, garlic and eggs are in the pan, add another tablespoon or two of sesame oil.
2. When the oil is hot again, add the onions and cook, stirring occasionally until partially caramelized.
3. Add the peppers and cook a few minutes until they start to soften. Add the pea pods and continue stirring and cooking for a couple of minutes.
4. Add the cooked rice and stir everything together. Stir and cook this mixture another few minutes until all the rice has color from the oil.
5. Add the cooked prawns and stir it all together. When totally mixed, it is ready to serve.

1. We prefer plating on a shallow bowl or dish to a deep bowl but either one is ok. Make sure everything shows so the dish is attractive. The red, green, yellow and orange of the peppers contrast nicely with the beige of the rice and the pinkish color of the prawns. Absolutely beautiful.
2. It is hard to eat with chop sticks because the rice is dry and the grains don't stick together. but do the best you can (and bring your own fork).

For more flavorful recipes check us out at

Bon appetit,
Tom and Anita
Pauletta McDonald's profile photoSaid Halawa's profile photoArun Acharya's profile photoStephanie Guo's profile photo
Thanks so much +Joy Stewart and +maria nasir We're having lots of fun with the videos!
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Homemade Dosas

Making dosas is a true art form. I haven't mastered it yet but I'm working on it. I've now got myself to a stage that I can fake it and my friends and family have no idea I'm not a professional. :-)

I learned this recipe while visiting my friends at Prashad in Bradford. Watching them make dosas was enough to make me want to throw in my ladle and give up. They were amazing and perfect.

The chef there gave me so many tips and advice. I was able to use their large grill and make dosas the size of a large pizza. What fun.

Here is my downscaled recipe that can be made in a crêpe pan or non stick frying pan. It does take some practice but it's worth the effort. 

Be warned, however. You will need to start this recipe a good 32 hours in advance to give the batter time to ferment. 

One last thing... If your batter lumps up when you spread it on the pan, your pan is too hot. Just reduce the heat and try again. 


300g broken rice
75g urad dhal lentils
1 teaspoon fenugreek seeds
1 teaspoon Maldon sea salt
1 teaspoon sugar
3 tablespoons sunflower oil


Combine the rice, lentils and fenugreek seeds in a large bowl and rinse three times with water.

Pour enough warm water into the bowl to cover and soak for 12 hours or overnight.

When ready to make your batter, drain the water.

Place half of the rice mixture into a food processor with about 100ml of water and blend for at least five minutes until very smooth. You do not want to rush this. It is an essential part of making the batter.
Repeat with the rest of the rice mixture adding another 100ml of water.

Note If you have a Nutribullet, this process is a lot faster. I just tried it with mine.

Combine the two batters and add the salt and sugar. Whisk thoroughly.

Now place the batter in a air-tight container and leave in the fridge to ferment for 24 hours.

When ready to cook, place a non-stick - or normal frying pan over low heat.

The pan is ready when a drop of water sizzles away almost immediately.

Using a ladle, pour about 150ml of batter into the centre of the pan.
Then working very quickly and working from the centre, take the bottom of your ladle and move the batter in circular motions outward so that it is flat and not thick.

Turn the heat up a little. The sides of the dosa will begin to brown and move away from the pan after a few minutes.

When this happens, trickle about 1/2 tablespoon of the oil around the edges of the dosa.

When the dosa is browned on the under side, flip it and brown the other side for about a minute.

Flip over again and the fold into the shape as above.

Repeat until all of the batter is used.

If you would like a printable version of this recipe, please visit my site here

#IndianRecipes   #Dosas  
Simples Recipes's profile photoDan Toombs's profile photoNarjis Rizvi's profile photoSaid Halawa's profile photo
Sure do +Simples Recipes. Always experimenting with new chutney recipes. :-)
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Pizza Carpaccio

This week I tried to create the ultimate Austrian pizza. Therefor the dough is made with beer and the topping consists of cabbage and some tasty beef carpaccio. I hope you folks enjoy it, send me your thoughts ;)!

200g wheat flour
50g spelt flour
100ml beer, 100ml water
10g dry yeast
2 tbsp. olive oil 
1 pinch of sugar
2 tbsp. salt
100g beef tenderlion
olive oil
salt, pepper
1/4 of green cabbage with the stem
5 cloves
1 tbsp. caraway
1 dash cider vinegar
1 tsp. sugar
2 tsp. salt
120g Mondseer cheeese
200g Mozarella
1 can tomato sauce

We will start this off with preparing the dough. Therefor mix together all the dry ingredients which are the flour, yeast, sugar and salt. Then add the beer, water and olive oil and knead everything to a soft dough for about 10 minutes. Afterwards put it into a bowl cover it and put it into the fridge for 12-24 hours. Before the dough is ready for further processing, it has to acclimate for 2 hours at room temperature.

After the dough could rest for at least 12 hours we will start preparing the carpaccio. Similar to the reindeer carpaccio we cut the raw meat as fine as possible. The resulting slices are placed on one half of baking paper and seasoned with olive oil, salt and pepper. Then turn around the second half of the paper, so that the meat is covered. Take a rolling pin and flatten the meat even more.

Now we only have to prepare the cabbage, which is done in a traditional Austrian way. Therefor we put it into a boiling pot of water together with a dash of vinegar the cloves and the caraway. Also some salt and sugar is added befor the cabbage is cooked for 20 minutes. After that the cabbage should be soft and can be freed of the stem. The rest is sliced finely.

At last we'll part the dough into two and flatten it on a floured table with the palm. Put some tomato sauce onto the resulting bread. Then also the cheese and the cabbage are spread over the dough and it can be put into the oven at maximal temperature. For an optimal result you should use a pizza stone. As soon as the cheese is molten and the pizza has a brown and crunchy crust you can put it out. In the final step we put the carpaccio onto the hot pizza and serve it!

Enjoy it :) !

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Going up with mixing mediterranean food and tastes I had this contemporary version of a traditional food.
A light cous cous with raw purple cabbage and boiled squid.
In order to the quantity you can consider it an appetizer or a main course.  It's also simply to do.
Cous cous di calamaro e verza viola. Ricetta light
Eccoci con un piatto che ha già i colori e la freschezza della primavera.
Il cous cous è la base per una pietanza che non ha colore
e sapori etnici ma accenni di fantasia.
Per una persona
Cous cous 70 gr
Calamaro 200 gr
Un pezzetto di verza
Gambo di cipolloto fresco
Basilico, menta e pepe
Olio evo
Iniziamo col mettere a bollire un pentolino d'acqua salata con delle bacche di ginepro ed alloro. Quando bolle immergiamo il calamaro e lasciamo cuocere per circa mezz'ora.
Passiamo poi alla preparazione del cous cous. Ho ovviamente utilizzato quello precotto in vendita in tutti i negozi. Lo prepariamo secondo le modalità indicate. Non metto mai nè olio nè burro che invece vengono richiesti nelle ricette, è buonissimo comunque! Lo mettiamo da parte.
Nel frattempo tagliamo la verza a fettine sottilissime. Ho utilizzato la verza viola solo per una preferenza estetica, ma potete tranquillamente sostituirla con la bianca.
Tagliamo il gambo del cipollotto in fettine piccolissime ed in ultimo sminuzziamo il basilico.
Quando il calamaro è cotto lo scoliamo e lo tagliamo in piccole rondelle. Si condisce con un cucchiaino di olio, pepe e basilico.
 Condiamo il cous cous con menta. basilico ed il cipollotto nella quantità da voi preferita.
Condiamo in ultimo la verza con un cucchiaino da caffè di olio e siamo pronti per l'impiattamento.
Ho utilizzato un coppapasta ma anche già mischiato in una bella ciotola si presenta molto bene.
For the music: Prince - "Purple Rain"
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Very beautiful food styling!
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Sharon Lam

> our cookbook  - 
Crab Bisque with Bacon and Corn
Rich, luxurious, and creamy shellfish soup made with Alaskan golden king crab. Love the smoky flavours of bacon used in this dish and the sweetness of corn for balance.

Ingredients (Serves 3-4) 
3-4 slices of bacon
1/2 med onion, diced
3 cloves garlic, minced
1 stalk celery, diced
1/4 cup white wine
1-1/4 cup chicken broth
1 tbsp Worcestershire sauce
1 tbsp tomato paste
1/2 tsp salt
1/2 tsp dried basil
1/2 tsp paprika
1/2 tsp ground black pepper
1-1/2 tbsp butter
1-1/2 tbsp plain flour
1/2 cup heavy cream
1/2 cup low fat milk
1 cup cooked Alaskan Crab, pulled apart into chunky pieces
1/2 can of corn kernels
1 stalk of spring onion, chopped
1/2 tbsp canola oil
Some chopped spring onions and crumbled bacon to garnish

Heat wok or non-stick soup pot on med high with canola oil. 
Pan fry bacon until crisp, remove from pan, and crumble. (Do not wash pan.)
In the same wok, saute onion, garlic, and celery over med heat until onion is translucent.
Add wine and de-glaze pan.
Then add tomato paste, worcestershire sauce, and seasonings.
Bring to a simmer over med heat and allow to cook for 5-6 minutes until sauce is thickens and reduced. 
Add chicken stock, and allow to simmer for 8-10 minutes over med heat. 
Transfer stock to a heat resistant blender/processor (or use handheld blender) and process until smooth.
Return puree to soup pot.
Now prepare the roux. In a saucepan, melt butter.
When butter is bubbling, add flour, and allow to cook on low for 2 minutes.
Then gradually whisk in milk and cream, simmer for 2 minutes while whisking until smooth.
Transfer roux mixture into puréed stock. 
Add bacon, corn, and green onion then bring the bisque back to a simmer over med heat.
Lower heat to low, and allow to simmer for 8 minutes until soup thickens. 
Garnish with chopped spring onion, and crumbled bacon.
Serve immediately.

Jane Ruggiero's profile photoCedrick Niles's profile photoPalesa Bacchus's profile photoLisa Taylor's profile photo
Looks divine, I would love to see this in a Restaurantware black or white incline bowl on my table. Oh my, I sure bet this is one tasty Bisque.
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 Aromatic Chicken Stew

This dish is inspired by my older middle brother Greg. For this past Christmas he gave me a cookbook. Not just any cookbook but a true Mexican cuisine cookbook. Mexico The Cookbook written by Margarita Carrillo Arronte is a fantastic book filled with hundreds of recipes. I chose this first recipe because it seemed easy and the availability of the ingredients would be easy to come by here in West Virginia.

      The great thing about this cookbook is that she lists each recipe with not only ingredients needed but the region for which the recipes come from. Aromatic Chicken Stew comes from the Oaxaca region. The area is in the Southwestern region of Mexico close to the bend in the country. This dish was extremely easy to make, took very little time to prep, and filled the kitchen with fantastic aromas that kept me hungry for days. This dish was great. I made some adjustments because her original recipe served 6 and called for a whole chicken. Please enjoy my version of a Mexican dish called; Aromatic Chicken Stew.

2 small boneless chicken breasts
1 tbs vegetable oil
¼ diced red onion
1 clove diced garlic
2 diced tomatoes
1 diced green chile
1 clove
1 small Bay leaf
½ cup dry white wine
1 large potato diced
White rice.

1.       In a pot place chicken and enough water to cover. Bring to boil and let simmer for 20 minutes. Remove chicken and set aside before cutting up into chunks. Reserve the chicken water.

2.       In a large sauce pan pour the oil and sauté the onion, garlic and tomatoes. Sauté for about 5 minutes.

3.       Place mixture in a food processor and add one cup of chicken stock reserved and puree. Strain through a sieve and sit aside.

4.       In same sauté pan add the potatoes, the chicken, the bay leaf, clove, and white wine. Pour in the pureed mixture and cover and let simmer for 20 minutes until the potatoes are cooked through. 

5.       Serve over the white rice.

(Note: my mixture got a bit dried out so I found using some tomato juice helped add more liquid for the dish to be uniform. You could use more chicken stock; however I didn’t want it thinning out too much.)

Prep Time: 15 minutes
Cook Time: 50 minutes
Serves: 2-4


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Tom-Anita Morgan

> our cookbook  - 
Here's another version of a classic favorite, Chili con Carne, made with black beans, whole canned tomatoes, tomatillos and hot Italian sausage. It's made from scratch with dried black beans soaked overnight and uses the bean water for the extra liquid so none of the bean goodness escapes. 
    This makes a very flavorful dark, rich, spicy and delicious chili that will warm the cockles of your heart (pardon me St. Patty's day is tomorrow and me Irish blood is up). The black beans have a little more texture than red kidney beans and the flavor is similar. we also mix the beans sometimes.
    Anyway enjoy this fine dish on when you need something warm and comforting or with some beer at a barbecue on a hot summer afternoon.

Serves:                           6
Prep Time:                 20 minutes
Cooking Time:            3 hours and 20 minutes active cooking

Main Ingredients
1 pound dried black beans
2 hot Italian sausages, skinned and crumbled
1 red onions, chopped large
4 large garlic cloves, skinned and sliced thin
1 jalapeno pepper, seeded and chopped small
28 ounce can of whole tomatoes, hand squashed with juices
1/2 pound tomatillos, cut in quarters
1 T tomato paste
2 to 3 T of peanut oil
Spice Mixture
1 1/2 T chili powder
1 1/2  t smokey paprika 
1 1/2 t ground cumin
2 pinches red pepper flakes
sea or kosher salt to taste
several turns of freshly ground black pepper
1 T apple cider vinegar for finishing
sour cream for garnish

1. Soak overnight with enough water to cover after they have swelled up. Usually about 2 cups more than it takes to cover them.
2. Drain the beans and reserve the liquid for the chili.

1. Pour the oil into a large Dutch oven and place on medium heat.
2. Skin and crumble the sausage into the hot oil and saute,  breaking up with a spatula into bite sized pieces.
3. After five minutes or when the meat is slightly browned, add the onion, tomatillos and jalapeno and saute for another 5 minutes, scraping the browned bits off the bottom and deglazing the pot.
About 3 minutes into this add the garlic.
4. Reduce the heat to low and squeeze the tomatoes into large pieces as you add them and their liquid to the pot. Then add the seasoning mixture, tomato paste and enough bean liquid to cover everything.
5. Bring to a boil then reduce the heat and simmer covered for 3 hours stirring occasionally to prevent burning. The liquidity of the chili can be adjusted by cracking the lid to let moisture escape in the last hour.

1. As with everything else, serving in pre-warmed bowls keeps the chili warm while it is eaten.
2. Garnish with sour cream and a sprig of parsley.

1. As with everything else, serving in pre-warmed bowls keeps the chili warm while it is eaten.
2. Garnish with sour cream and a sprig of parsley.

We have managed to acquire a new domain Please visit us there.

Bon appetit,
Tom and Anita
Jackie Perkins's profile photoKumar Tank's profile photoSalle Dawn Bird's profile photoCedrick Niles's profile photo
Thanks, +maria nasir 
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Home-made Chicken Fajitas with Salsa Fresca :

Want to go Tex-Mex this weekend ? Craving some juicy, hot fajitas ? There is no need to stop by at the takeaway or get them home delivered. A healthier, less oily and less salty version can be prepared in a matter of minutes at home .

From their early and humble beginnings in the North and South Texas ranch lands, where the main ingredient was the discarded parts or the cheapest cut of beef, fajitas has come a long way as one of the most popular fast foods all over the world. Now even expensive cuts and other varieties of meat are also used for filling. You can easily find chicken, shrimp and even vegetable fajitas on the menus or make them at home in no time.

Salsa Fresca or "fresh salsa" is an essential condiment with fajitas. This mixture of raw tomatoes, lime juice, chili peppers, onions, cilantro leaves, and other coarsely chopped raw ingredients is also known by other names, such as salsa picada "chopped sauce" or salsa mexicana "Mexican sauce". It adds crunch and juiciness to the tortilla roll and freshly home made one is so much better than the bottled version.

If you can't find ready to use tortillas ( thin wheat wraps) where you live, they are the easiest thing to make at home. Just mix flour, water, olive oil and a pinch salt. Knead to make a firm but pliable dough and roll out as you would any other flatbread.

This is one of the most delicious and fun meals to serve when you have a family or friends' get together.

For Chicken Fajitas :

1/2 kg chicken breasts, cut into thin strips
1 medium onion, sliced
1 green or red bell pepper, cut into strips
4 cloves garlic, finely chopped
1 tablespoon brown sugar
1 teaspoon paprika
1 teaspoon black pepper
Salt to taste
1/4 cup lemon juice
2 tablespoons olive oil
6 wheat tortillas

For Salsa Fresca :

4 ripe tomatoes, diced
1 onion, diced
1 green chilli pepper, finely chopped
A small bunch coriander, finely chopped
2 tablespoons lemon juice
Salt to taste

This Is What You Do :

Mix garlic, lemon juice, brown sugar, paprika, black pepper and salt in a big mixing bowl. Add chicken strips.

Cover and set aside for 5-10 minutes.

Meanwhile prepare the other ingredients. Slice onions and cut bell pepper into thin strips.

Prepare the fresh salsa. Mix all the salsa ingredients in a bowl and set aside.

Warm tortillas briefly on a skillet or in the microwave ( for 5 seconds each) , cover and keep warm.

Heat a skillet griddle or a heavy bottomed frying pan on medium high heat.
Drizzle a little oil to keep the chicken and vegetables from sticking.

Add chicken strips and vegetables, cook for 6-7 minutes or till everything is cooked and slightly charred. Don't overcook to dry out the chicken.

Serving Suggestions :

Serve as a mini buffet on the table to allow everyone to roll their own fajitas with condiments of their choice.
Take the sizzling griddle to the table and place it over a heat proof surface, like your wooden chopping board.
Popular condiments to serve with are shredded cheddar cheese, thick yogurt or sour cream and Guacamole.
Guacamole is also a salsa like dip, with avocado flesh as its main ingredient. To make, half and stone avocado, scoop out its flesh, mix with chopped tomatoes, cilantro, garlic, lime juice and salt n pepper. Because nobody is a fan of avocado in my family so I substitute it with grated cucumber.

Makes 8 tortillas

Recipe also at

My free Ebook 5 Pakistani Dishes Everyone Can Cook here

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Mahmood Sultan's profile photoCedrick Niles's profile photoStephanie Guo's profile photoEdgar Theisen's profile photo
Me too, +Lavinia Lynch ! :) And that's a fab idea to use smoked paprika :) Thank you for sharing ! xx
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Tom-Anita Morgan

> our cookbook  - 
 We all know the health benefits of blueberries so I thought I'd whip up a healthful dessert; at least that's our excuse for eating dessert. (What's yours? LOL) This blueberry filling is great for all sorts of recipes. We've used it for adding flavor and appeal to everything from pork to cheesecake. It's not too sweet and really delicious!

Makes:           16 pieces 
Prep Time:    30 minutes 
Cook Time:    30 minutes 

1 package of Pillsbury Grands Honey Butter biscuits
2 C fresh blueberries
2 T freshly squeezed lemon juice
1/3 C sugar
1 t cinnamon
3/8 t nutmeg
1/4 t allspice
1/8 t cloves
4 t cornstarch
1 package of Pillsbury Grands Honey Butter biscuits
cinnamon and sugar mix to coat

1. Preheat oven to 425* F
2. Place baking sheet on cookie tray or use parchment paper.
3. Toss blueberries with lemon juice. Place them in a medium sized Dutch oven. 
4. Mix the spices together in a small bowl and then add to the blueberry mixture and thoroughly mix.
5. Cook this mixture on medium high heat for 3 minutes or until blueberries are soft. Stir often. 
6. Melt butter in microwave.
7. Mix cinnamon and sugar in a plate for coating the empanadas.
8. Open the biscuits and one by one, remove biscuits from package and separate each in half. Stretch each portion of the dough to about a 4 inch circle of 1/4" or a bit thinner then brush with butter. Add heaping tablespoon of the blueberry mixture to half then roll the top over and seal the edges with a fork. Roll each empanada in the cinnamon/sugar mixture and place on the baking sheet.
9. Bake for 15 minutes.

Bon Appetit
Anita and Tom
Jane Ruggiero's profile photoCedrick Niles's profile photoSelvan Subbaih's profile photoMahmood Sultan's profile photo
Looks so yummy, I would love to feature these at catering events, it would be great to serve them up on Restaurantware mini white shooting star plates, I know these beautiful plates and this tasty empanada recipe would be a hit.
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Brown Butter Cauliflower Gratin Puree

Even vegetable haters have to admit they can stand to eat them if they're covered in luscious cheese sauce. At its heart that is exactly what cauliflower au gratin is. Of course, developing a subtle flavor in the cheese sauce is what elevates this popular dish. I love cauliflower gratin myself. But I found myself thinking: what if there was a way to get the sauce even more throughout the dish and to enjoy a smoother experience, like a puree? Well, there is. And pre-roasting the cauliflower in clarified brown butter serves two purposes: one is to cut down on time needed for the gratin in the oven, making it easier to save your sauce from separating; and the other purpose is to add another dimension of flavor to it--butter roasted cauliflower has a nutty sweetness all its own. That nutty sweetness is a perfect--if subtle--compliment to the sharp, creamy and nutty gruyere as well as the sweet and vaguely spicy touch of nutmeg in the sauce.

Brown Butter Cauliflower Gratin Puree

1/2 head of cauliflower, divided into large florets
3 ounces guyere cheese, grated
3 Tablespoons Butter, divided
1/2 cup heavy cream
1 small pinch nutmeg
salt, to taste
freshly ground black pepper, to taste

1. Preheat oven to 375 degrees. Lay cauliflower florets in a single layer on a large cookie sheet. Brown one tablespoon butter in a small saucepan. Remove from heat, clarify and brush thoroughly over every floret. Add a small pinch of salt to taste.
2. Roast for 30 minutes. Set aside to cool. When it has cooled puree it roughly in a blender.
3. In a saucepan melt remaining butter. Add cream and whisk to incorporate. Add salt and pepper to taste and nutmeg. Pinch by pinch add in cheese and whisk to combine.
4. Combine sauce and cauliflower in your baking dish and bake at 375 until the top starts to turn golden, about 10 - 15 minutes.
5. Serve and enjoy.

I hope you enjoy this recipe and I welcome your feedback!

For more delicious recipes, visit my blog at:

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Lori cook's profile photoAnthony E. Woods's profile photoSaid Halawa's profile photoStephanie Guo's profile photo
Thank you, +Indrani Sen​! Gotta sneak those veggies in some way, eh? ;)
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Chicken and rice kebabs
inspired from +maria nasir's "Fish and rice cakes"
A Foodies+ Lab
A few days ago +maria nasir  posted a recipe of fish and rice cakes,which was wonderful and inspired  me to make these Chicken and rice kebabs with left over rice and minced chicken,because at that time minced chicken was available in my pantry.The very idea of blending and mixing the rice and fish fillets together gave me an idea of making these kebabs. The.The results were amazing .They are soft yet firm and white looking yet spicy.I would like to thank Maria wholeheartedly for the wonderful recipe.
For Maria's original recipe:

 my recipe:- ---------------------------------

1.400 gms of minced chicken
2.Cooked Rice (3 to 4 cups)
3.Green chillies (3 to 4)
4.Red chillies whole (2)
5.Garam masala (cardamom ,cinnmon,cloves,black pepper) ground (1 tbsp)
6.Garlic (8 to 9 small cloves)
7.Chopped onions (1 cup)
8.Coriander leaves (a bunch)
9.Oil or butter (2 tbsp)
10 lemon juice (2 tbsp)
1.Grind together minced chicken ,rice,garlic,green chillies,red chillies and salt together.
2.Add all spice powder and mix.
3.Add lemon juice and mix.
4.The mixture can be gooey ,so wet both of your palms and take little mixture and shape in the form of kebabs.
5.You can place the kababs on a baking tray and bake for 15 minutes at 170 degrees in a preheated oven
6.Alternatively you can place them directly on a lightly greased non stick tawa and cover cook for 5 to 7 minutes
7.Garnish with coriander leaves
Indrani Sen's profile photoLoretta Sebastiani's profile photoCedrick Niles's profile photo
Thank you very much for your tip, I'll try for sure! +Indrani Sen 
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