There is no way to go wrong with the classic combination of fresh rosemary, Italian seasoning and potatoes. The caramelized brown bits of potato have the best flavor, so be sure to scrape them off the roasting pan at the end. If you don’t have fresh rosemary, use a bit more Italian seasoning or oregano. Minced garlic (one large clove or to taste) can be mixed into the potatoes in step 2. You can peel the potatoes or leave the skin on. Leftovers make wonderful hash browns for breakfast or any meal.
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2 whole-wheat pitas, halved and opened 110ml mayonnaise 1 tsp. lemon zest 110ml rocket pesto, recipe follows 2 store-bought rotisserie chicken breasts, diced into 1-cm pieces 8 cherry tomatoes, quartered 225g rocket For the rocket pesto: 450g packed rocket 1 clove garlic, peeled and halved 110ml olive oil 110g grated Parmesan ½ tsp. salt ¼ tsp. freshly ground black pepper Method Chicken and rocket pita pockets 1) Preheat the oven to 150C/Gas Mark 2. 2) Arrange the pita halves on a baking sheet and bake for 5 to 7 minutes until warmed through. 3) In a large bowl, combine the mayonnaise, lemon zest and arugula pesto. Stir in the diced chicken. 4) To assemble the pita pockets, fill each pita half with the chicken mixture. Top with tomatoes and 60g arugula and serve. 5) For the pesto, blend the arugula and garlic in a food processor until finely chopped. With the machine running, gradually add the oil until well blended. Transfer to a large bowl and stir in Parmesan and salt and pepper. "A great from-scratch salisbury steak and gravy recipe I found a long time ago. The mushroom and onion gravy is wonderful over mashed potatoes or rice. The gravy is still good without mushrooms. I've made it for my husband that way." Ingredients: Original recipe makes 4 servings
Roasting the unhulled seeds you get from a whole pumpkin makes a perfect snack for a pumpkin-carving party. Use your fingers to rake the seeds free from the strands of pumpkin fiber. If you prefer your pepitas sweet or spicy, see the variations for more flavor options.
Position a rack in the center of the oven and heat the oven to 400°F. In a small bowl, stir together the pepitas and grapeseed oil. Spread the seeds on a large baking sheet and sprinkle lightly with kosher salt. Roast until golden, 8 to 12 minutes. Cool and serve warm or at room temperature. Make Ahead Tips Roasted pumpkin seeds will keep for several days stored in an airtight container at room temperature. Variations Sprinkle the seeds with chili powder, smoked paprika, curry powder, or another favorite spice before roasting. Or for a sweet treat, toss with cinnamon-sugar after roasting. nutrition information (per serving): Size : 1/4 cup; Calories (kcal): 100; Fat (g): fat g 7; Fat Calories (kcal): 60; Saturated Fat (g): sat fat g 1; Protein (g): protein g 3; Monounsaturated Fat (g): 1.5; Carbohydrates (g): carbs g 9; Polyunsaturated Fat (g): 4; Sodium (mg): sodium mg 140; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 3; While these take some time to set up and fill, they’re pretty fabulous and have a nice bit of goosh to them. If you really want to go the distance, take a few extra minutes to make your peanut butter from scratch. This is a moment when it really shines.
Lay out 30 mini muffin liners (petit-fours papers) on a large plate or baking sheet. Set up a double boiler over medium heat. Melt the chocolate in the double boiler, stirring the chocolate as it melts, and when it is entirely smooth, 7 to 10 minutes, remove it from the heat.
Scoop up a bit of chocolate with a small spoon, pour it into a mini muffin liner, and use the back of the spoon to spread the chocolate around the entire inside of the liner. You want the layer of chocolate to be thin, but not so thin that it won’t hold up when it dries and gets peeled out of the paper. Repeat with the remaining cups. Set them aside to harden a bit, 10 to 15 minutes, and wash the spoon. Set aside the remaining melted chocolate. Meanwhile, make the filling. Combine the peanut butter, vanilla, salt, and brown sugar in the bowl of a food processor fitted with the chopping blade. Process the mixture until it is smooth and uniform. Even if the chocolate is not yet hard, with the small spoon, fill each cup three-fourths of the way with the peanut butter mixture. Return the double boiler to medium heat, and soften the remaining chocolate in the bowl. With a large spoon, cover the peanut butter with melted chocolate to the top of the cups to seal in the filling. When all of the cups are filled, leave them to harden at room temperature for at least 3 hours. |