miercuri, 7 iunie 2017

Dreamstime 15

Pestera Muierii, Romania

luni, 13 martie 2017

Dreamstime 14

Quartier des Grottes, Geneva, Switzerland


duminică, 5 februarie 2017

Dreamstime 13

The Famine in Ireland sells well...

miercuri, 21 decembrie 2016

Candied Kumquats

Found some lovely kumquats at the market and I didn't know what to do with them, so I tried this recipe..

4 cups of roughly chopped kumquats (roughly 1-1½ lbs.), 1 cup of water, 2 cups of sugar

With a pairing knife roughly chop the kumquats. Discard any seeds you can that are easy to get too, but they're edible so don't fret if some get chopped up or stay in the fruit. Feel free to leave any small kumquats whole. Heat the water and sugar over high heat until it comes to a boil. Simmer for 4 minutes. Add the kumquats and simmer for 10 minutes. Drain the kumquats through a sieve set over a bowl. Return the syrup to the pan and simmer for 5 minutes to reduce the syrup. Combine the kumquats and 1/4 cup of the syrup together. Serve or jar and refrigerate. Can be stored for up to two weeks.

marți, 13 decembrie 2016

Smothered Pork Chops

4 bone-in center-cut pork chops (about 1 inch thick), Kosher salt, 1/2 teaspoon Cajun seasoning, 3/4 cup all-purpose flour, 2 tablespoons extra-virgin olive oil, 1 tablespoon unsalted butter, 1 large onion, sliced 1/4 inch thick, 1 tablespoon fresh thyme, chopped, 1 1/2 cups low-sodium chicken broth, 2/3 cup buttermilk

Sprinkle the pork chops all over with salt and the Cajun seasoning. Pour the flour into a shallow bowl. Dredge the chops in the flour, turning to coat, and tap off any excess. Reserve the remaining flour. Heat the olive oil in a large skillet over medium-high heat. Add the chops; cook until browned, 2 to 3 minutes per side. Transfer to a plate. Add the butter, onion, thyme and a pinch of salt to the skillet. Cook, stirring occasionally, until the onion is golden brown, 8 to 10 minutes. Add 2 tablespoons of the reserved flour to the skillet and cook, stirring, 1 minute. Add the chicken broth, bring to a boil and cook until reduced by one-third, about 2 minutes. Add the buttermilk and return the chops to the skillet. Bring the sauce to a simmer, then reduce the heat to medium low and cook until the sauce is thickened and the chops are just cooked through, 10 to 12 minutes.

luni, 5 decembrie 2016

Dreamstime 12

A new sell, in this rhythm, my pension is secured...
 

marți, 29 noiembrie 2016

Crispy pancakes with creamy chicken & bacon


You can always find tasty recipes in Good Foods, this is one of it...
For the filling: 2 tbsp olive or rapeseed oil, 2 chicken breasts, 200g pack smoked bacon lardons, 1 onion, chopped, 200g chestnut mushrooms, finely chopped, 3 tbsp flour, 400ml milk, handful parsley, chopped
For the pancakes: 100g plain flour, 2 large eggs, plus one beaten, for brushing, 150ml milk, 50g breadcrumbs

Heat 1 tbsp oil in a large frying pan. Cook the chicken breasts for 5-8 mins each side until golden brown and cooked through, then transfer to a plate. Tip the lardons into the pan and sizzle for a few mins until crispy, then tip out onto the plate with the chicken.
If the pan looks dry, add the remaining oil, then the onion. Cook for 5 mins until softened and translucent, then stir in the mushrooms and some seasoning. Cook for 5-10 mins until the mushrooms are soft and most of the liquid in the pan has cooked. Stir in the flour, mixing it into the mushrooms to make a chunky paste, then pour in the milk, a little at a time, whisking continuously until you have a smooth sauce. Bubble for 2-3 mins until thick. Chop the chicken into small chunks and add back to the pan along with the lardons and any juices from the plate. Check the seasoning, stir in the parsley, then leave to cool and chill until you’re ready to fill the pancakes.
To make the pancakes, tip the flour into a large bowl and season with 1/2 tsp salt. Make a well in the centre and crack in the 2 eggs. Pour in the milk, then use a large whisk to combine the eggs and milk, working the flour into the liquid until you have a smooth, thin batter. Heat a large frying pan or crêpe pan with a drizzle of oil.
When the pan is hot, pour in just under a ladleful of the batter and quickly swirl the pan to spread it across the surface, filling any gaps with an extra drizzle of batter. When the underside of the pancake is golden, flip and cook for 30 secs more. Transfer to a plate and make three more pancakes in the same way, then cool until you’re ready to assemble. If you want to make the pancakes a day ahead, once cool stack on a plate, separated with sheets of baking parchment, then wrap the plate in cling film. Chill for up to 2 days.
Heat oven to 200C/180C fan/gas 6 and line two baking trays with baking parchment. Take one pancake and brush a circle of beaten egg around the edge. Pile a quarter of the chicken mixture into the centre of the pancake (the sauce should have thickened while chilling), then fold the pancake over and press the edges together to make a pasty shape. Transfer to a baking tray and continue assembling the remaining pancakes. Brush the top of each one with more egg and scatter over the breadcrumbs, then bake for 20-25 mins, swapping the trays halfway through. Leave to cool for 5 mins before serving with salad or baked beans, if you like.