Preheat the oven to 190°C/fan 170°C/gas 5. Cook the potatoes in a large pan of boiling water for 10 min, then drain and transfer to a large ovenproof dish. Add the herbs and olive oil and toss to coat the potatoes.
Put the salmon fillets on top of the herby potatoes, then bake in the oven for 10 min. Add the soya beans, pepper, sugar snap peas and red onion to the dish, then return to the oven for a further 15 min or until the potatoes are tender and the salmon is cooked through.
Transfer the salmon fillets to a plate and keep warm. Mix the steamed broccoli with the baked vegetables, then divide among 6 plates. Top each with a salmon fillet, then serve garnished with the lemon zest.
Colourful and delicious, this jello dessert is a bit time consuming to make but very appealing to the eye.
I suppose you could also call this stained glass window jello too, don't you think?
6 packages jello powder (3 oz packages/ 85g) (or whatever colours and flavours you want to use. Boiling water 2 envelopes unflavoured gelatin ( 1/2 oz total or 14 g) 1 can sweetened condensed milk (10 to 14 oz) If you can't find sweetened condensed milk, you can make your own.
Blend one cup of boiling water with one packet of jello powder in a small container and stir until powder is dissolved. Repeat for the other 5 colours of jello. Place the 6 containers of jello in the refrigerator and chill until firmly set.
Unmold the jello by dipping the bottom of the container with the set jello in a larger container of hot water for a few seconds. Invert the container and gently pry the edges of the jello away from the sides of the container allowing air to get in between. The jello piece should come out easily, if it doesn't dip the container again. Cut the jello into small cubes. Sprinkle the jello cubes evenly into the bottom of a 13"x 9" pan.
In a bowl blend together 2 cups of boiling water and 2 envelopes of gelatin. Stir until dissolved.
Stir in the sweetened condensed milk and pour over the jello pieces.
Refrigerate the pan for several hours until chilled and set. Cut into squares and serve :)
One of the best cheesecake ever, Nutella Cheesecake with a really dark chocolaty crust with oreo cookies, a white cream cheese layer, a Nutella layer followed and in the end the intense Nutella topping which makes it totally irresistible. Give it a try my friends.
Cream Cheese Filling 35 oz (1 kg) cream cheese, room temperature 3/4 cup (175g) heavy cream + 2 tbsp, cold 2/3 cup (190g) Nutella 1 cup (200g) sugar 1 tbsp cornstarch 2 tsp vanilla extract 4 eggs, room temperature
Nutella Topping 2/3 cup (190g) Nutella 1/3 cup (80g) heavy cream Directions
1. Prepare the crust. Preheat oven to 350 F (180C). Remove the cream between oreo cookies and crush them using a food processor. Melt butter and pour over the crushed cookies. Process until evenly moistened. Press cookie mixture with the back of the spoon into the bottom of a 10-inch (26 cm) springform pan (with a removable base). Bake for 13-15 minutes. Set aside to cool completely.
2. Reduce oven temperature to 300 F (150C).
3. Prepare the cream cheese filling. In a bowl combine the sugar with cornstarch.
4. In a large bowl beat the cream cheese with 3/4 cup heavy cream until well combined and the mixture seems fluffy as the heavy cream has whipped a bit. (This is very important, because this is what makes possible creating the 2 layers effect.) Gradually add the sugar mixture and mix until creamy and smooth. Add vanilla extract and mix again until well combined. Add eggs one at a time until each egg is incorporated.
5. Reserve about 1/3 of cream cheese mixture in a separate bowl. Add Nutella and 2 tbsp of heavy cream over the reserved 1/3 of cream cheese mixture and mix well until incorporated.
6. Pour the white cream cheese mixture over the prepared crust. Carefully add Nutella mixture on top and use a rubber spatula to spread evenly.
7. Bake for 45-55 minutes on 300F (150C). Turn off the heat and leave it another hour in the oven.
8. Remove and run a sharp knife completely around the inside edge of the pan. Let it cool completely at room temperature.
9. Prepare the Nutella topping. Bring cream to a boil and pour over the Nutella. Mix well and spread evenly over the cheesecake.
10. Cover and refrigerate overnight. Decorate with some chopped hazelnuts before serving if desired.
75g sweetcorn, tinned in water or frozen (defrosted, if frozen)
Method
Line a 12-hole muffin tin with silicon or paper cases. Preheat the oven to 190°C/fan 170°C/gas 5. Heat the oil in a large non-stick pan and cook the onion for 5 min until softened. Add the cumin and cook for a few more min. Add the spinach with 4tbsp hot water and cook for 1 min (the liquid will evaporate). Remove from the heat and leave to cool for a few min.
Put the flour, bicarbonate of soda and cooled onion mixture in a large bowl. Mix the eggs and yogurt together and add to the bowl with the carrot, sweetcorn and pumpkin seeds. Gently mix, then spoon into the cases and cook for 20–25 min until golden brown and firm to touch.
Spicy tomato & prawn spaghetti
Ingredients
350g spaghetti
7 large vine tomatoes, chopped
2tbsp olive oil
2 garlic cloves, finely sliced
1tsp chilli paste
1tsp red wine vinegar
Pinch of sugar
300g peeled and deveined raw king prawns
Half a small bunch of fresh parsley, chopped
Method
Cook the spaghetti according to the pack instructions. Drain, reserving a good splash of the cooking water.
Meanwhile, heat a dry non-stick frying pan. Add the tomatoes, then cover and cook over a medium-low heat for 10 min. Add the oil, garlic, chilli paste and vinegar, then season with ground black pepper and the pinch of sugar. Cover again and simmer for 5 min or until the sauce thickens.
Add the prawns to the sauce and cook, stirring, until they are just pink. Toss with the spaghetti, the reserved cooking water and the chopped parsley, then divide among 4 bowls to serve.
Baked stuffed potato with egg on top is that kind of dish few could refuse not to mention that is
easy to make, healthy and so tasty. A perfect recipe for breakfast or brunch.
Ingredients:
Makes 4 servings
2 medium/large potatoes 1 medium yellow onion, diced 4 small eggs 3 or 4 cloves of garlic, chopped fine 4 oz. (100 g) cheese, grated 2 tbsp olive oil or 1 tbsp butter Fresh chives, chopped Salt and freshly ground black pepper
Directions
1. Preheat oven to 200°C (400°F). Scrub potatoes, pierce them with a fork and put them in the oven rack for 30-40 minutes until soft.
2. In a large frying pan heat oil or butter over medium high heat. Saute the onion with garlic for about 5 minutes until soft.
3. When the potatoes are cool enough to handle cut potatoes in half lengthwise, scoop the interior out of each leaving about 1/4 inch shell of potato flesh and skin. Add the scooped-out potato flesh, grated cheese, salt and pepper into the pan and stir well to combine.
4. Place the potato shells on the baking sheet and feel them with the mixture. Press the mixture with a spoon so a whole is formed to make space for the eggs. Sprinkle chives on top and crack an egg on top of each stuffed potato.
5. Cook at 200°C (400°F) for 10-15 minutes until the egg is set. The whites are set while the yolks are a bit runny. Enjoy!
