Monthly Archives: July 2017

The Awfully Bad Guide to Monster Housekeeping: Food & Recipes

The Awfully Bad Guide to Monster Housekeeping: Food & Recipes

This volume of the Awfully Bad Guide to Monster Housekeeping feature failsafe recipes for keeping a hungry monster happy, but more importantly, full. Delicious menus, disgusting dishes – this book has them all.

Written by children from Burbage and St Monica’s Primary Schools, with help from poets Naomi Woddis and Polarbear, and illustrations by Hannah Shaw and Katie Cleminson. Chapters include: Shopping on a Monster Budget, Real Life Monster Munching, Most Disgusting Recipes for Special Occasions and Etiquette Guidance as well as activities for the brave reader to try.

Suitable for readers age 9+

Available priced £3 from www.monstersupplies.org

Posted by ministryofstories on 2011-10-27 09:54:10

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Spring Roll Wrappers Recipe

Spring Roll Wrappers Recipe

Spring Roll Wrappers recipe is a sheet or pastry that is often used to make spring rolls, samosa or rolls with vegetables or egg or chicken or various snack items.

www.hungryforever.com/recipe/spring-roll-wrappers-recipe/

Posted by kenniceangle2017 on 2017-06-09 11:10:08

Tagged: , snacks , veg , recipes , springroll

Hollywood Dinner by Curtis Stone

Hollywood Dinner by Curtis Stone

via

Hello! I just had the fanciest dinner and lunch and cooking lesson from Curtis Stone. What is going on? I guess no one knows I’m not fancy! I tried to pretend by hiding my doubts under my big hair…

I was in Los Angeles for a blog event with Bosch. The first night we had a private dinner made by Curtis Stone. (Please note I just wrote ‘my’ Curtis Stone instead of ‘by’ – busted!)

Dinner was at a super fancy home in the hills with the Hollywood sign in the background. It was AMAZING. The views of Los Angeles and the sign – amazing. The food – amazing. The private cooking lesson (that I made up in my head) – amazing.

That’s Downtown LA in the background.

And you might have heard about a little town in California called Hollyland or Hollytown or something like that, I can’t remember…

Hollywood!

“Cheers” to sneaking into fancy situations I have no business in…

Curtis Stone has two local restaurants and works with Bosch. He cooked dinner and walked us through one of the appetizers. I got a quick lesson in the walnut focaccia (it was delicious).

I was super scared to help but he put me on the grill – I don’t even own a grill! But then I realized this isn’t that crazy cooking show with the chef that yells at everyone. Whew!

So I womaned up and did my job.

I did it! I didn’t burn myself or the focaccia – and that’s all I got.

Curtis Stone is a super huge celebrity chef – but was the most down to earth, nice person. He was legit cooking and explaining everything to us and answering questions – it was a great night. I mean – I’m already a fan of good food and I love people who love food. This was perfection.

The theme of his restaurant is focused on walnuts right now so that was the focus of our meal. (They switch up the menu every month.)

Dessert was amazing and I have to note the little surprise…

It was a dairy free, gluten free cake. There was a chocolate walnut on top that was filled with banana mousse. It was amazing.

The night was gorgeous. It’s been super windy here – but that makes for clear skies.

And now I have a copy of Stone’s cookbook –Good Food Good Life. I’m excited to try a few new recipes.

Plus I’m pretty sure a side effect of making his food is that you start to develop an Australian accent. You can check out his website here – Curtis Stone.

Fun fact: If you say “rise up lights” fast it sounds like ‘razor blades’ with an Australian accent.

Question: Can you do an accent from another place? Which one? Do people believe it?

Me: nope. I wish I could do an Irish accent.

The post Hollywood Dinner by Curtis Stone appeared first on Run Eat Repeat.

runeatrepeat.com/2017/04/30/hollywood-dinner-by-curtis-st…

Posted by gracedplunk on 2017-05-01 06:27:13

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Recipe: Lasagna

Recipe: Lasagna

Lasagna. With so many variations on this great pasta dish, who’s to say which one is better than the other? This recipe is a combination of the one found on the box of a pack of Barilla Lasagne sheets, and self improvisation for the tomato sauce. i.e. I used a jar of pre-made sauce instead of making it from scratch. This recipe works well as the base of a meat lasagna. Fiddle with it yourself to make your lasagna that suits your own taste.

Ingredients
10 Sheets of Lasagne
450g minced meat
200g cherry tomatoes
100g mushrooms
75g peppers (any colour, doesn’t matter too much)
50g butter
50g onions, diced finely
50g grated parmesan cheese
1 clove of garlic, finely chopped
15g bay leaves, finely chopped
Glass of white wine, coffee (both optional)

Bechamel sauce
1 litre of milk
45g butter
45g flour
15g nutmeg

Recipe

1) In a large skillet, brown the onions in oil [2] along with your garlic. Add your meat to the mixture [3] and cook for another 5 minutes. Once meat is almost fully cooked, season this mixture to taste with some added goods. I added about 3 tablespoons of freshly brewed coffee [4] to the above but didn’t make too much of a noticable impression. Next time I’ll add more. 1 glass of white wine was also added [5]. Cook until wine has fully evaporated.

2) Add mushrooms and enough tomato sauce to make the sauce fairly liquid [6]. Mix thoroughly [7]. Add your peppers [12] and extra tomatoes [13] to the tomato sauce and mix again. Add bay leaves to mixture. Set aside on low heat.

3) Make the Bechamel sauce in another pot [8].

4) Grease the edges of an oven dish. Line the bottom with a layer of bechamel sauce [14]. Piece two sheets of lasagne on top. Then add a layer of the meat sauce. Add another layer of bechamel sauce, and sprinkle some parmesan cheese on top. Repeat for enough layers to fill the oven dish [15].

5) Bake in oven for 20 minutes at 200C [16].

Bechamel Sauce

1) In a pot, bring milk to a boil [8]. In another pot, melt the butter [9]. Add flour and pour in the hot milk. Be sure to whisk immediately so as not to form any clumps of flour. When mixture boils, remove from heat and add nutmeg and salt to taste [11].

Sidenote: This recipe called for using the no-cooking lasagne sheets, which rely on the moisture from the bechamel and tomato sauces. If your sauces are not liquid enough, the layers of lasagne sheets may still be hard after baking. Use sheets of lasagne that you boil beforehand if you want to ensure a good lasagna.

Posted by Smaku on 2006-12-27 21:52:09

Tagged: , Lasagna , meat , cheese , food , italian , recipe