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Joy Stewart

Now in Season  - 
Roasted Fig, Honey & Rosemary Spread

Have you ever found an ingredient at the store that was so fabulous you knew you had to do something special with it? It happens to me from time to time. This week it happened twice, with two separate ingredients. First it was the brilliantly beautiful Bresaola, deeply meaty and slightly gamey, which I purchased to stand in for Serrano Ham during my Tapas month posts and recipes written for the event at Foodies Plus. The second impressive ingredient was a twelve month aged Manchego, magnificently nutty and subtly sharp. I had been planning some kind of combination of figs, Manchego and Serrano Ham (but had to settle for the ham’s stand in, Bresaola) for some time, which I thought would be an excellent way to honor the ingredients. Although I considered using the fig jam I’ve already got on hand, I remembered from the first tasting that it was overly sweet and had obviously been made with dried figs. It is coming up on fig season; this just won’t do. As I was planning my own fig spread I decided to roast them with honey and rosemary. 

Regarding honey: for these purposes, I recommend using a darker honey with molasses notes, such as buckwheat or wildflower honey. I used this lovely avocado honey (yet another ingredient I picked up for special recipes), and not only does it have a molasses note, but it also has an avocado-like buttery aftertaste, and a lightly bitter, grassy finish which reminds me of artichokes. Avocado honey is a very complex honey and I recommend trying some if you can get your hands on it. It is delightful on buttered dark bread.

Serve your roasted fig spread on crostini (as I did), or crackers and top with shaved Manchego and a slice of Bresaola.

Roasted Fig, Honey & Rosemary Spread

9 figs, halved with the tops removed
2 Tablespoons dark honey of choice
1 Tablespoon butter
2 large sprigs rosemary, leaves only
2 - 3 drops olive oil
Salt, to taste

1. Preheat oven to 425. In a small saucepan over medium heat, melt butter and add olive oil, to keep butter from burning. Add 1 Tablespoon honey and stir to melt.
2. When honey has melted, add rosemary leaves. Add a small pinch of salt. Allow to steep for five minutes.
3. Brush figs all over with butter/honey and in each cavity add a few rosemary leaves. Set on a greased or parchment lined sheet tray and roast for 10 - 15 minutes, until the figs have softened completely.
4. Allow to cool down to warm and pulse in a blender with remaining honey until smooth. Taste and add additional salt, if needed.

Serve spread on crackers or toast with Manchego and Serrano Ham or Bresaola.

Recipe on my blog at:

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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:

#nomadkitchencounter #spanishtapasatfoodiesplus #joyouskitchenblog  
Azlin Bloor's profile photoJoy Stewart's profile photoRitu Bora's profile photo
Thank you, +Azlin Bloor​! It was a delicious combo.
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Wagyu Beef Carpaccio  ideal for Tapas 
(Or use eye fillet )

250grams sliced as thinly as you can. 
Put between grease proof paper or glad wrap gently press until very thin

Onto a cold plate put slices out slightly overlapping season with great salt & pepper and a quick squeeze of lemon if you like. (The lemon slightly cooks it) shave or grate truffle over wagyu

In another bowl mix some rocket (arugula) some really finely sliced Spanish onion rings 
Fresh herbs whatever's in season or what you have in the garden parsley works beautifully chopped

Squeeze juice of lemon and good olive oil over salad and mix. 

Place a handful on the beef and shave some Pecorino or Parmesan cheese over it
Joy Stewart's profile photoCONJURUPFOOD Annajane's profile photoDEANNA Sofia Gordinier's profile photoDenise Wilson's profile photo
It was very rich +Joy Stewart very little per person but thank you
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Now in Season  - 
After some longer pause I decided to put a new recipe on my blog.

Red Currant Crossaints

300g all-purpose flour
1 pkg dry yeast
1/2 pkg baking powder
3 tbsp.sugar
130g salted butter
130ml lukewarm milk
300g red currant

Preparation (3 portions):
For the dough we have to mix togehter the flour, the yeast and sugar first. In the middle of the mixture you have to dig a small pan for the milk.

The milk itself goes into a blender togehter with the red currant. Afterwards pour the milk into the pan within the flour. Now knead together the dough firmly and let it rest for about 15 minutes.

Then add 30g of the butter in liquid form to the dough and knead it again. After that the dough has to rest for an hour at a warm place. An hour later add the rest of the butter and the baking soda to the dough, knead it again and let it rest for another half an hour.

The last step befor the crossaints can go into the oven is to roll out the dough on a floured surface and cut it into triangles. Start to fold up the corners of the shortest side, then roll up the whole thing.

The crossaint should now rest for a minimum of one hour in the fridge. Afterwards they have to be baked at 200 °C till they turn goldenbrown.

MagublaCook's profile photoLisa Watson's profile photoRitu Bora's profile photoSaid Halawa's profile photo
I wouldn't go up there dring Australia's Summer either +MagublaCook .  You can't even go in the sea then.  You made a wise decision!
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Jasmina Brozović

Now in Season  - 
Greek Salad vs. Shopska Salad
Grčka vs. Šopska salata

Can you guess which one is which?  :) These two salads are most common in Croatia, Greek salad in Dalmatia and Shopska salad on the continent. 

Which one do you prefer? Do you have this salads in your county, what are they called?

Shopska salad, also known as Bulgarian salad is a traditional Bulgarian cold salad popular throughout the Balkans and Central Europe. Shopska salad derives its name from the region called Shopluk.

Shopska salad:

 o ripe tomatoes
 o fresh cucumber
 o green pepper
 o Grabancijaš cheese (or feta, or a similar strong cheese flavor)

All vegetables and cheese cut into approximately equal cubes and stir. According to your own taste you can use olive, sunflower or pumpkin seed oil. Also, who likes acid, can add a little vinegar. Because the cheese is quite salty, salad does not need salt.

True Greek salad, when encountered, may be called by the Greek term horiatiki or by such terms as "country salad", "peasant salad", or "village salad",

Greek Salad:

o cherry tomatoes
o sliced cucumbers
o onion
o feta cheese,
o  olives

It is typically seasoned with salt and oregano, and dressed with olive oil.

Enjoy :)

photo by +Zvonimir Fras 

#greece   #salad   #shopskasalad   #greeksalad   #saladrecipes  
#foodiesplus   #foodiefriday  
Eduaeed Teo's profile photocynthia fluitt's profile photoHitesh Patel's profile photoSaid Halawa's profile photo
Oh Yea! I agree! Nice fresh ingredients are always the best +Jasmina Brozović 
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Brittany M

Now in Season  - 
Grilled Brats with Beer Sriracha Mustard Sauce

Only a couple more days left for +foodies+ BBQ Month, so I'm getting my grilled brat recipe in right under the wire.  

I make grilled brats at home all the time, but the post really ended up being inspired by the post by +Lisa Watson here on Foodies+ titled So, how do YOU cook your sausages?  It had so many amazing and different comments and methods from people all over the world, and I think we all agreed that at the very least we wanted some of Lisa's sausage (her pictures made my stomach growl!).  

That lead me to talking about how we always cook sausage, I would say 90% of the time, we're cooking it on the grill in my house.  So what better way to celebrate Lisa's post and Foodies+ BBQ month than to just share with you the recipe of how I make my all time favorite, Grilled Bratwurst & just for added fun I kicked it up a notch with a Beer Sriracha Mustard sauce that was made using the reduced poaching liquid.  

Hope you all enjoy, and let me know what you think!

Grilled Brats with Beer Sriracha Mustard Sauce
Serves: 4-5
1 package  Original Bratwurst (usually 5 in a package)
1 12 oz. bottle of lager or IPA beer
1 onion, cut in half and thinly sliced
1 bell pepper, thinly sliced
1 tbsp. extra-virgin olive oil
1 tbsp. balsamic vinegar
¼ cup Dijon mustard
1-2 tbsp. Sriracha sauce
1 tsp. kosher salt
½ tsp. black pepper
5 whole wheat hoagie buns
1.  To poach bratwurst, place them in a large skillet over medium high heat. Pour beer over the brats, so that the liquid only comes about half way up the side of the brats and bring to a boil. Reduce to a simmer and cover, cooking 8-10 minutes, flipping brats if necessary. Remove all the brats, set aside. Continue simmering beer, reducing by a third. Pour reduced beer into a separate bowl and set aside.
2.  Using the same skillet you cooked the beer and brats in, add olive oil and heat over medium high heat. Add in onions and peppers and season with salt and pepper. Saute until slightly soft, about 5 minutes; stirring occasionally. Add in balsamic vinegar and reduce heat to low, continue cooking for another 5-8 minutes, stirring occasionally.
3.  Preheat your grill to medium high heat. To grill the brats, place on preheated grill and cook 3-4 minutes until browned and you have grill marks. Turn the brats slightly and repeat this process until all sides have browned and have grill marks. In the last couple minutes, place hoagie buns, split side down and grill until toasted. Remove from grill and set aside.
4.  Using a small mixing bowl, add in Dijon mustard, 1-2 tablespoons Sriracha sauce and 1 tablespoon of the reduced beer. Stir to combine. To serve; place sautéed onions and peppers on toasted bun and top with grilled brat, drizzle with beer-sriracha mustard sauce.

Check out the recipe on my blog:

Take a look at +Lisa Watson So, how do YOU cook your sausages? here:

*NEW: 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:*

Laurent Kong A Siou's profile photoRitu Bora's profile photoAndy Peeples's profile photoKyle Price's profile photo
Thanks +Paul Binns​! Story of my life, I make something I love and I either don't have my camera or can't get a picture to do it justice! 
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Patricia Warnon

Now in Season  - 
Zucchini stuffed with ricotta and Dapple


 - Ricotta (1 pot)

- 1 zucchini

- 3-4 chives (for my part of the garden)

- Paprika, parsley, pepper, savory

- Slices of Grisons


 - Wash your zucchini or courgettes

- Cut in fine sections

- Discard core

- Put your ricotta in a bowl

- Add your chives chopped finely and your your your parsley and savory

- Do not forget your pepper (optional) mix well

- Keep a little of this spice mixture for garnish

- Stuff it stretches your zucchini with ricotta stuffing

- Sprinkle with a bit of spice that you had set aside

- Draw up Dapple sliced ​​halves on the side sections (see photo)

I served here with a filet of sole. Bündnerfleisch preparation is a Swiss beef specialty of the Grisons. It is made from beef jerky to which is added salt, Alpine herbs and spices. Source wikipedia
Joy Stewart's profile photoPatricia Warnon's profile photo
Thank you + Azlin Bloor and Joy Stewart for your comment and I am sorry to respond so late after the break of arms and physiotherapist, computer crashing. Good Sunday and goodbye
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Azlin Bloor

Now in Season  - 
Kabab Koobideh
Grilling/BBQ Month on Foodies

Kabab Koobideh, a beautiful, lightly spiced, herby (if you want it to be), Persian kebab. Traditionally, these are fashioned as long, cylindrical kebabs wrapped around flat, sword like skewers, which can be barbecued, grilled, cooked in an oven and even on the stove top.

I often also make them into little patties, serving them as finger food, or just shape them without skewers. If cooking on barbecue, I suggest using skewers.

Can be made with lamb or beef.

Needs overnight marinating, or a minimum of 6 hours. It would be better if you don’t go for lean when making kebabs as the fat is important in not only keeping the mix together but from keeping the kebabs from drying out. 10% fat is perfect.



500g minced lamb 
1 medium onion
1 small handful fresh coriander leaves
1 small handful fresh flat leaf parsley
1 mild green chilli (or to taste)
1 tbsp Sumac
half tsp turmeric powder
1 tsp salt
quarter tsp coarsely ground black pepper

Basting Sauce

1 tbsp olive oil
sprinkle sumac
a short squeeze (1/4 tsp) lemon juice
small pinch of salt



1. In a chopper, chop all but the mince together, you shouldn’t need any water, given the amount of onions you’re using, there should be enough moisture. You will end up with a thick green sauce like mix.

2. Place the mince into a roomy bowl, add the green marinade and using your hands, mix thoroughly, for at least 2 minutes, ensuring that every last bit of the meat is coated.

3. Cover with cling film and leave in the fridge to marinate all night or minimum 6 hours.

4. When you’re ready to cook them (barbecue, grill, etc), shape the kababs around the skewers, place in fridge for about 10 minutes to harden up slightly.

5. Make the basting sauce by mixing all the ingredients together.

6. Place the kababs on the barbecue/under the grill and cook for about 2 - 3 minutes each side, depending on thickness, basting at least once per side.

Taken from:


Lisa Watson's profile photofairy fio AR's profile photoWilliam Collins's profile photoSarah ღ's profile photo
+Sally Weatherley thank you Sally. x
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Joy Stewart

Now in Season  - 
Grilled peaches

Barbecues and grills are not just for meat. This time of year you can grill vegetables, and even grill dessert. Wait, grill dessert??? Yes, exactly. It's widely known that grilled and roasted fruit makes a great sauce for certain cuts of meat, such as roasted plums with pork loin or roasted berries with venison. In a similar vein (no pun intended), grilled pineapple slices are great on a teriyaki burger or Hawaiian themed burger. So, last year I decided to try grilled peaches. And I'm revisiting it, partly because of the grill/bbq event at foodies plus and partly to offer a different sauce and to serve it in a different way. In honor of +Balvinder Ubi​​ I am serving it with crêpes. And in the spirit of experimentation I have replaced the honey cognac sauce with a grand marinier and clove syrup. Enjoy!

Grilled Peaches

(Makes enough to cover 4 crêpes)

1 barely ripe peach, halved with the stone removed
1/2 Tablespoon unsalted butter, melted
1/4 cup sugar
1/4 cup water
3 Tablespoons grand marinier
2 spice cloves, ground up

1. Preheat the oven to 400. Brush butter onto the inside of the peach halves. Grill peaches for about 7 minutes over medium heat coals.
2. Transfer peaches to a baking dish and bake for about 15 minutes.
3. Meanwhile, make the syrup: heat water in a small heavy bottomed sauce pan over medium-low heat. Whisk in sugar and cook for 5 minutes, or until sugar is thoroughly melted and incorporated.
4. Add liquor and cloves and cook over low heat for am additional 10 minutes, to reduce syrup by about 1/3.
5. Remove peaches from the oven and slice them into wedges. Serve warmed crêpes, topping each with 1/4 peach and desired amount of syrup.

For more delicious recipes, visit my blog at:

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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:

Diksha D's profile photomohamad masoumi's profile photoCherie DeBrule's profile photoSarah ღ's profile photo
+Sally Weatherley thank you! I agree! A good friend just gave me some lovely wild fruit jam and though it isn't quite the same as roasted fruits I'm still thinking of using it as a glaze for a pork loin.
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Brittany M

Now in Season  - 
Grilled Eggs

With +foodies+ Grilling month going on right now, I have really been trying to utilize my grill as much as possible and in as many ways as possible.  And sometimes that means doing a couple of experiments.  I this case it was grilled eggs.  Bare with the story on the trial and errors that went along with making the perfect grilled eggs....

Recently I was looking at my news feed on Google+ and I stumbled upon the three little words that inspired this post: Grilled Egg Sandwiches.  Naturally I had to click the link and see just what this was all about.  I love eggs, any time of the day, in any way shape or form!  Add in the grilled aspect and I was all over that.

Later that same morning, my boyfriend and I had stopped at the store and picked up eggs and Jalapeno Cheddar Sausage links for a late breakfast.  As we were walking back into the house, past the grill he tells me he’s grilling the links and he wished there was some way to grill the eggs.  I immediately told him about how I had seen grilled eggs just that morning, so we could try that out.  Now I hadn’t clicked on the link for the recipe, I just saw that she had made them in a foil packet.

So I quickly pulled out a shallow bowl, 6 inch long sheets of aluminum foil and of course eggs.  I placed one sheet of foil in the bowl and cracked my egg into that and seasoned.  Bringing all the corners together at the top, I ended up with a pouch shaped much like an egg and excess foil bunched all together at the top.  I repeated this with the next 3 eggs and fired up the grill.

I ended up having to cook my eggs longer than I was expecting.  Because my pouches had ended up being taller in surface area than wider, it was taking longer to cook so that the whites of the eggs that were at the top of the foil packet were set.  This resulted in my eggs being medium to hard cooked, and if you know me at all, you know that I am a runny yolk kind of gal.  In my excitement I had also forgotten to spray the foil, so the bottom of the eggs stuck a little to the foil.

All in all, I wouldn’t call the grilled eggs a success, but I wouldn’t call them a failure yet either. With that in mind, the next day I set out to tackle the grilled egg again.  I was determined to get it right, or at least do it better than the day before.  Armed with finally going to the link and seeing just how they went about making their grilled eggs, my notes from the day before and a morning full of time on my hands; I was ready to go!

I measured out a 4-5 inch long piece of aluminum foil and cut this in half so I ended up with roughly two square pieces of foil.  Using a plastic cup, I covered the top of the cup with one piece of foil and brought all the edges down around the sides of the cup.  Crimp any of the excess foil down to reinforce your foil rim; you only want it to be about ½ inch long.  Gently take the foil off the cup and turn over; you now have your foil “bowl”.  In this version of the grilled egg, the egg isn’t cooked in a sealed foil packet.  We’re simply using the foil almost like a little miniature skillet.

I’ll get into the actually cooking directions below, but I will say this now.  It was a SUCCESS!!  I got my runny yolk and everything.  I had leftover Rosemary-Garlic Potato Wedges, so I wrapped those in foil and heated those up while my eggs were cooking.  What I ended up with was a perfect breakfast with no clean up!  Great for camping trips or if you’re just looking to shake up breakfast time a bit.

2-5inch aluminum foil squared
1 solo cup

2 eggs
Kosher salt, to taste
Black pepper, taste
Cooking spray

1.  Turn on your grill (we used gas) to medium heat.
2.  Using the solo cup, place an aluminum square over the top and bring edges down around the sides of the cup. Fold down & crimp any excess foil, making a ½ inch rim. Gently remove from cup, set aside and repeat with second piece of aluminum foil.
3.  Spray the inside of the foil bowls with cooking spray and crack 1 egg each into the bowl. Season with salt and black pepper to your taste. Place on a cooking sheet to transfer outside if your prepping inside.
4.  Once grill is heated, place foil bowls on the grill. Close and cook 2-3 minutes for sunny side up (runny yolk) or an additional minute if your looking for medium.
5.  Remove from grill using a spatula and gently pull out your crimped foil rim so that the foil is a flat square again. Gently move egg from foil to a plate, if eggs stick use a butter knife or spatula to gently work it loose.

To check out the recipe on my blog, just click this link:

*NEW: 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:*

LARRY BLAZE B's profile photoReggie Parson's profile photoE.j M's profile photoJulie Glover's profile photo
Thanks +Enz F​! It was great fun testing this one out!
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Joy Stewart

Now in Season  - 
Hello dear foodies! Memorial Day weekend was merely the start of grilling & BBQ-ing season for many of us, so we’re officially dubbing the month of June Grilling/BBQ Month! 

Humans have been cooking things over fire since we discovered fire. Before the United States was established, the Arawak nation were cooking meat over a wood spit which was called a Barbacoa in Spanish. 
Charcoal was first mass produced by Henry Ford’s relative, a Mr. Kingsford. Kingsford, tasked with opening and managing a Ford production plant, noticed that many wood scraps would be left over at the end of the days’ production. He persuaded Henry to open up a charcoal manufacturing plant next door and today Kingsford is one of the most well known brands of charcoal in the U.S. 
The spherical shape characteristic of most American grills was first developed by George Stephen, an employee of Weber Brothers Metal Works. At that time Weber was principally involved in welding together metal buoys. Stephen grew tired of the wind blowing ash into his food, so using his welding skills he developed the domed shape with a lip toward the top for the fitting of a round grill and a shallower dome for the lid. Today Weber is famous for producing tons of grills.

Share with us your best grill/BBQ recipes, be they savory sweet, vegetarian or meat recipes and be sure to add the hashtag #foodiesbbq at the bottom. Remember to check back for your fellow foodies’ best recipes and share their posts to support the community and we’ll have a grilling/BBQ season to remember!

I’ll start us off with a recipe from Labor Day 2013, My Cajun Spiced Grilled Shrimp Cocktail

This an impressive, delicious appetizer that nevertheless is super simple to prepare! I had a serious craving for shrimp cocktail. I knew I'd be grilling the main course for the dinner, so I thought why not grill my shrimp for the cocktail as well? Taking this idea to its logical conclusion I decided to also brush my shrimp skewers with butter, lemon juice and cajun spices...mmm! I used a store bought cocktail sauce, but making your own is quite easy with lemon juice, tomato paste and horseradish. I used my trusty mandoline to slice my lemon slices to make my skewers look nice, but you can easily do without and slice them by hand. I love my cheap-o mandoline, however, and I'd absolutely recommend getting one if you slice a lot of foods. Either way you'll wow your loved ones and guests with this simple variation of an old classic.

Cajun Spiced Grilled Shrimp Cocktail

For the skewers:

1/2 pound white or pink shrimp (I used white and I love their slightly sweet flavor)
1 large lemon, sliced into thin rounds (see photo)
3 - 5 small bamboo skewers

For the "rub":

1/4 teasp. cayenne pepper (or more to taste, but be careful, as it is very spicy)
1/2 teasp. smoked paprika
1 1/2 Tablespoon butter
½ teasp. ground cumin
1/2 bay leaf, crumbled 
salt, to taste
freshly ground black pepper, to taste
juice of 1/2 large lemon


1. De-vein shrimps, keeping them in the shell by using your paring knife to cut through the back of the shrimp and scrape out the vein.

2. Assemble the skewers by piercing a lemon slice in two places across the diameter of the slice (see photo), then sliding two shrimp on, then another lemon slice pierced in the same manner, then two more shrimps. Continue assembling skewers until all the shrimps are on skewers.

3. If you're making your own cocktail sauce, now would be the time to put it together. If not, melt the butter over medium-low heat in a saucepan. Add cayenne, paprika, cumin, salt, pepper and crumbled bayleaf and allow aromatics 5 minutes or so to marry flavors. Turn off heat and mix in lemon juice.

4. Allow to cool slightly, then pour over shrimp. Use a pastry brush to ensure spice rub gets into all the areas between shell segments and at the head opening, etc.

5. Allow to cook on the grill over direct heat for 2 - 3 minutes, then turn skewers and cook for 2 - 3 minutes more, or until shrimp have turned a pale pink all over and have lost their glossy translucence.

6. Serve alongside cocktail sauce, peel and enjoy.

I'm tagging folks to participate: +Azlin Bloor​​ +Lisa Watson​​ +Indrani Sen​​ +Tom-Anita Morgan​​ +maria nasir​​ +Simples Recipes​​ 
+Paul Binns​​ +Brittany M+Brittany Allan​ +Sharon Lam​​ +Tiziana Bontempi​​ +PIYALI SEKHAR MUTHA /My Tryst With Food And Travel​​ +Jasmina Brozović​​ +CONJURUPFOOD Annajane​​ +Neja Ribnikar​​ +Catherine Russi​​ +Passione Light​​ & if you weren't tagged please participate anyway--all are welcome!
PIYALI SEKHAR MUTHA /My Tryst With Food And Travel's profile photoSharon Lam's profile photobozana mirjanic's profile photomohamad masoumi's profile photo
Enz F
Very interesting! Thanks for that bit of history, +Joy Stewart. I am enjoying reading all the grilled recipes. 
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Patricia Warnon

Now in Season  - 
Small cherry tomatoes recipe

  - Cherry tomatoes

- Pitted black olives (for this time, you can put those on your choice)

- 1/2 1/2 red pepper and yellow

- 1 small onion, 2-3 slivers of garlic

- Olive oil, vegetable broth

- Mint, chives, parsley

- Goat cheese cubes


- Cut your peppers into small pieces

- Cooked in a vegetable broth

- Do cool

- Peel and finely chop your onion and garlic your (for garlic is to taste)

- Halve your tomatoes

- Chop your herbs

- Put everything in a dish pour a little oil and sprinkle with herbs mix

- Draw on a plate and add small cubes of goat cheese

You can use this little recipe entry or accompaniment to a meal
Simples Recipes's profile photoDEANNA Sofia Gordinier's profile photorafael saquilon's profile photoRitu Bora's profile photo
definitely refreshing and simple ;") +Patricia Warnon 
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Patricia Warnon

Now in Season  - 
Here is a small recipe

Medallions of monkfish scampi sauce au gratin


 - Monkfish (here we are only two)

- More or less 12-15 scampi

- Broth

- A little flour

- Milk

- Butter

- Grated cheese

- Pepper, nutmeg, parsley


 - Butter 1 baking dish

- Deposit your medallions

- Meanwhile, cook your prawns in your broth. They should still be crisp.

- They will finish cooking in gratinant

- Keep a little broth cooking your scampi

- In a saucepan, melt some butter 1

- Off the heat, add flour, mix

- Pour the broth that you have set aside and stir well again

- Based on a low heat, pepper

- When it begins to thicken, add the milk (off the heat) and mix

- Adjust the seasoning and add some finely chopped parsley

- In your flat where your deposited medallions, add your scampi with previously

peeled and pour your sauce

- Sprinkle grated cheese

- In a preheated oven

- Place your dish and let broil

Enjoy your meal
Patricia Warnon's profile photoTom Jones's profile photo
I had that _it wasn't bad sort of fish
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It's summer.  Enjoy the fresh fruit.   Here we have American blueberries and strawberries which seem to glow with color on my white table top.
Blueberries are good sources of Vitamins C and K.  They have good levels of manganese which is an essential nutrient.  Strawberries are good sources of vitamin C and manganese as well.   
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Neja Ribnikar

Now in Season  - 
Tea party anyone? =) I love them and all the food that comes with it!

Cress Egg Salad Tea Sandwiches


4 eggs
4 Tbsp. softened butter
4 Tbsp. mayonnaise or mayo alternative
Sea salt
Fresh-ground black pepper
Paprika taste
8 slices white bread
1/2 cup fresh, chopped garden cress
(Optional) fresh, chopped parsley, to taste

The process

Hard boil the eggs, rinsing with cold water when they are done.

While the eggs are still warm, peel them and mash them with the butter and using a potato masher or a fork.

Stir the mayo and spices into the egg mixture.

Spread the egg salad onto two slices of bread.

Add the watercress (and, optionally, the parsley).

Top the watercress with the remaining two slices of bread.

Remove the crusts and slice the sandwiches two times, diagonally, to make four tea sandwiches from each large sandwich.

Marcela Hustea's profile photoDebbie K Jananto's profile photoJean Maguire's profile photoMaria Lucia Franco Castro's profile photo
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Jasmina Brozović

Now in Season  - 
Stuffed Burger with Roasted Vegetables
Punjena pljeskavica sa povrćem sa žara

Last day of +foodies+  challenge by +Joy Stewart  BBQ!
I jumped at the last train with this one, hope you will enjoy it! :)

500 g of minced meat (half pork , half beef)
2 onions finely chopped
1 clove of garlic
2 eggs
1-2 tablespoons bread crumbs

150 g grated cheese (Gouda/Cheddar)
2 teaspoons mustard
1 clove garlic finely chopped
2 grated pickles

In one bowl put minced meat,  chopped onions, chopped garlic, eggs, seasoning. Mix well until all ingredients combine and shape 4-5 large burgers with your hands.

For the filling, mix chopped garlic, cheese, grated pickles and mustard. Place the filling on half of the shaped burger, flip the other side over and squeeze the edges well d+so that filling doesn't gets out.

Grill them on each side 5-6 minutes. You can fry them on little oil in the pan on one side for 10 minutes on medium high heat, and after you turn them on another side for about 5-6 minutes more.
Roasted veggies as a side dish: onions, red peppers, aubergines, zucchini... whatever you prefer :)


Photo by +Zvonimir Fras 

#bbq #burger #stuffedburger #grill #grilling   #foodiesbbq 
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Just about any flavorful cheese would be awesome +Jasmina Brozović 
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Joy Stewart

Now in Season  - 
Aji Amarillo Chicken Skewers with Aji Sauce

As far as the traditional food from Peru goes, I enjoy a good Causa and I'll never say no to a Saltado, particularly with lamb. My favorite Peruvian dish, however, is hands down aji de gallina: a flavorful chicken dish with a spicy yellow gravy which is made delicious and unique by the inclusion of the star of the dish: aji amarillo peppers. Aji is a type of chili from Peru which is of medium to high heat, depending on your tolerance (the pepper averages out at about 50,000 units on the Scoville scale). As its name suggests it is yellow as it grows and reaches an orange-ish yellow upon maturation. This dish is hearty, comforting and rich without being overly so. Traditionally the dish is made with bone-in, skin on chicken, which is simmered in chicken stock and aji amarillo paste until the chicken is fall off the bone tender. At some point cubed potatoes and sliced hard boiled eggs (big in Peruvian cuisine) are added and the sauce is thickened with breadcrumbs. Olives, particularly green ones, are popular in Peru and often included in this dish. I love for my husband's Peruvian relatives to show up to a family gathering with a delicious, aromatic pot of this dish. It was only a matter of time before I tried to make it at home. Of course me being me and this being grilling season, I had to put my twist on it. I felt grilling chicken thighs and quail eggs brushed with aji amarillo paste would lend a smokiness to the dish's rich and spicy flavor and I am very happy with how it turned out! Initially I had hoped to find really small new potatoes and pop them onto skewers, so I could pack a little more smoke flavor into my dish, but I could only find smallish Yukon Golds, so I parboiled them and finished them in the aji de gallina sauce, which I ended up preferring anyway, but I recommend the idea as something to play around with if you can find gold fingerling potatoes. 

I cannot find fresh aji peppers here, so I make do quite nicely with aji amarillo paste. There is no substitute for it and I can order a jar of it online. One jar goes a long way and it can be used to spice up your chicken, pasta or potato salad, or in place of sriracha in any sauce.

Stay tuned to for an upcoming post on a traditional aji de gallina.

Grilled Aji de Gallina

Serves 4

1 1/2 lbs. boneless skinless chicken thighs, trimmed
2 cups low sodium chicken stock
3 Tablespoons aji amarillo paste, divided equally in two
1/4 cup breadcrumbs (preferably homemade)
1/2 cup milk
20 quail eggs
salt, to taste
pepper, to taste

1. Cover potatoes with water in a pot. Add salt. Bring to a boil and cook for about 8 minutes. Set aside to cool.
2. Cover quail eggs with water and when they have reached a simmer, swirl them around carefully but vigorously to ensure yolks will rest in the center of the egg. Bring to a boil and cook for 3 minutes. Set aside to cool.
3. Cut up chicken thighs into large bite sized pieces and thread them onto skewers. Peel eggs and thread them onto their own skewers, to avoid the risk of cross contamination.
4. In a small bowl add milk to bread crumbs.
5. In a large pot bring chicken stock, 1 1/2 Tablespoons aji paste, 1 cup water and salt and pepper to taste. Bring to a simmer and add potatoes.
6. Mix water into the remaining 1 1/2 Tablespoons of aji paste to form a slurry. Baste chicken and egg skewers with aji paste slurry. Salt skewers to taste.
7. On a charcoal grill over medium high heat, cook the chicken skewers for 4 -5 minutes per side (or until cooked through) and egg skewers for 2 - 3 minutes per side (or until they develop some lovely grill marks.
8. As the skewers are cooking add milk and breadcrumbs to the chicken stock and aji paste mixture in the pot. Reduce heat to the laziest simmer and when the skewers are ready the sauce will have thickened.
9. Serve over long grain rice and garnish with sliced green olives.

For more delicious recipes, visit my blog at:

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LOL +Joy Stewart !
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Indrani Sen

Now in Season  - 
Chicken Reshmi Kebab

These are soft juicy tender spicy yet  white kebabs marinated in creamy spicy paste.These can be served as a starter in any party ,festivals or get togethers.These are also rightily known as "reshmi kebab".The word "Resham" in Hindi ,means  silk .This kebab is known for its  silky soft texture.

The quality of meat is very important .The meat from the parts like legs or breasts make better kebabs.You can make these with red meat also.But you have to use a meat tenderizer like papaya juice in small quantity in that case.The kebabs should be very soft ,melt into mouth kind.That is the specialty of this kebab. To maintain the white color ,only white ingredients are used.

My camera is in the service center for sometimes,so quality of photo may not be that great ,taken through mobile.But these definitely  look  tempting and attractive and very tasty..


1.Boneless Chicken(400 gms)

2.Cashew nut (100 gms)

3.Fresh cream (1 cup)

4.unsweetened yoghurt or curd(1/2 cup)

5.Lemon juice (2 tbsp)

6.Kaffeir Lime leaves (optional)

7.White pepper (2 tbsp)

8.Salt to taste

9.Ginger garlic paste (2 tbsp)

10.Vegetable oil (2 tbsp)


1.Capsicum(cut into big pieces)

2.Onions (cut into quarters)
3.Tomatoes (cut into thick slices)

1.Marinate the boneless chicken pieces with all the ingredients for 4 to 5 hours or overnight in refrigerator.

2.Pass them through skewers alternately with the veggies.

3.Grill on high rack at 150 degrees for 20 to 30 minutes .

4.Sprinkle freshly ground black pepper and lime juice and serve with breads or any flatbreads.


#foodiesbbq   #kebab   #chickenrecipes  
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Thanks Lisa +Lisa Watson .Used post processing option. have to bear with low resolution photos for sometimes until my camera is back..
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Now in Season  - 
Calling all Food Bloggers!

Foodies+ is kicking off a new initiative that will be running every 2-3 months to co promote your blogs and Foodies+ here on G+ and on YouTube.

We have always been running regular events and projects since summer 2013, like +Joy Stewart's barbecue month at the moment. 

This new initiative is quite similar to what many of you know as blog hops and link parties but we are keeping it a fairly small affair. Nobody is going to go down a list of 100! This will be a select group of regular foodies+ members who consistently post and comment on each others' posts.

We will be kickstarting this adventure next month with the second one being sometime in autumn, after the summer break.

1. Every event will have a topic, the first one will be Spanish Tapas, and it will be curated by +Lisa Watson. This will also get you outside of your cooking comfort zone.

2. Sometime in the course of the month of July, you do a blog post of the relevant recipe, ie Spanish tapas and link back to Foodies+ on G+ and Foodies+ YouTube. Mention that's it's a foodies+ initiative.

3. We will also be linking up with all the other food bloggers who are doing a similar post. You all know these linkbacks are good for the soul of your blogs!

4. The recipe wants posting here on foodies+ as well and it will be reshared by foodies+ as well as other members.

You have to be a food blogger to take part and we are restricting this to no more than 10-12 members.

Let us know with a comment below if you would like to be involved. All questions to be directed to +Azlin Bloor please. 

Thanks and let's have some fun!

Foodies+ xx
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Great idea!
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Patricia Warnon

Now in Season  - 
After a long absence (ugly broken arm) I'm back with a small recipe

Salsify Gratin (simple recipe)


  - 1 large jar + 1 small jar salsify

- milk

- flour

- butter

- eggs

- Or mozzarella cheese etc ....

- pepper


- Drain your salsify but keep the juice thereof

- Melt the butter over low heat

- Add flour, stirring

- Off the heat and pour the milk part of salsify juice

- Knead well for not having lumps

- Fold in the egg mix

- season

- In a buttered dish ask salsify

- Pour your béchamel sauce

- Sprinkle with cheese

- Place your dish in a preheated oven

- You can enjoy this little recipe when you have a nice color on top of your dish

Serving suggestions Potato nature puree .....

Simple recipe for my return
Azlin Bloor's profile photoJoy Stewart's profile photo
Welcome back, +Patricia Warnon​! I love a good gratin. :) I've heard of Salsify, but like +Lisa Watson​ I've never tried it. What is the taste like?
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Azlin Bloor

Now in Season  - 
Simple Barbecued Prawns
Grilling/BBQ Month on Foodies+

There is honestly not much to say on or about today’s post! These Simple Barbecued Prawns are just that – easy and quick! You can make the marinade as laid back or as adventurous as you want it to be.

Marinate for 20-30 minutes, on the barbecue they go, for 2 minutes each side, serve them with some salad and chilli or dipping sauce. And of course, they make the perfect addition to a barbecue spread! If it’s raining, under the grill (broiler) will be perfect too, keeping them quite close to the heat source.

The trick in the presentation is to get the largest prawns you can find and to pierce a wooden skewer right through the prawns to get that “straight look”.

If using a lot of vinegar and/or lime juice as I have here, don’t marinate the prawns for longer than 30 minutes as the prawns will be acid cooked before they get on the heat. I’ve kept the marinade very simple here, in keeping with the concept but feel free to add some ginger, lemongrass, chilli, whatever you fancy!



8 large prawns
8 wooden skewers, soaked in water for 30 minutes


2 tsp fish sauce
1 tsp rice vinegar
juice of half a lime
1 small clove garlic, crushed
dash of chilli flakes
half tsp cornflour (cornstarch)


1. Clean the prawns, Remove the head and wash off any gunk. Leave the shell and tail intact.

2. Mix the marinade and coat the prawns thoroughly and leave to marinade for 20 - 30 minutes. Stir it a round a couple of times to ensure even marinating.

3. Take a skewer and pierce a prawn from the tail right through to the top.

4. Repeat with the other prawns.

5. Barbecue for 2 minutes on each side. Alternatively, cook them under the grill. As the cooking time is so short, there is no need to baste.


Dipping sauce

2 tbsp fish sauce
2 tbsp rice vinegar
juice of 1 lime
1 tsp palm sugar
1 small clove garlic, finely chopped
1 red Thai chilli, chopped
1 spring onion, white part, thinly sliced

Mix everything together and keep aside. Can be made a day earlier and kept, covered, in the fridge. Will last 2-3 days.


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+Lisa Watson thanks Lisa, so do I! x
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