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Gluten Free Kedgeree Recipe

It's As Easy As One, Two Three Originally when the dish was brought back to the UK lentils were the protein. They were taken out perhaps beca use they were not readily available and eggs were added. What is this dish you ask? Kedgeree is a wonderful dish of rice, smoked fish (usually haddock, onion and eggs all mixed together with with Indian spices, butter and cream...if you are feeling naughty. The bold warm spices, the smoky fish and the creamy egg yolk are surprisingly rich and filling. Imagine yourself in a tuxedo or ball gown chattering away about the affairs of the day. Wash it down with a cool ale or light and crisp white wine. serves 4 1 pound/405 g smoked haddock 1 1/2 cups/375ml white long grain rice 1 onion, diced 4 ounces/115g butter 1 teaspoon/5ml garam masala 1/2 teaspoon/2ml turmeric, or a pinch of saffron threads 4 boiled eggs, 2 chopped , 2 cut in half 1 1/2 cups/375ml heavy cream 1 teaspoon/5ml salt 1 teaspoon/5ml black pepper

Our Hottest Tip Yet: How To Make Homemade Chili Oil In 10 Minutes

Whether you prefer smoky Ancho chilies or spicy Thai chilies, they’ll both make a kicky finishing oil for risottos, pastas and seafood. by  Kristen Eppich   Published Feb 23, 2018  Updated Feb 23, 2018 Chili oil is essentially dried chilies, preserved in oil. It adds a delightful kick to whatever dish you’re using it in. Commonly used as a finishing oil for risottos, pastas and seafood, it’s also a great oil for any stir fry or sauté. As you’re about to learn, making chili oil is very easy. Using it however, requires a little more consideration. Fresh chili oil — or chili oil that has just been made — will be relatively mild. But once the oil is stored, the chilies will continue to release heat. Rule of thumb? Test your oil before using: A little goes a long way. How To Make Chili Oil The key to making chili oil is to expose the chilies to enough heat that they begin to release their flavour, but not so much that they start to cook or – even worse – burn. If you b

Watermelon Slice Cookies Recipe

Ingredients 3/4 cup butter, softened 3/4 cup sugar 1 egg 1/2 teaspoon almond extract 2 cups all-purpose flour 1/4 teaspoon baking powder 1/8 teaspoon salt Red and green gel food coloring 1/3 cup miniature semisweet chocolate chips or raisins, chopped 1 teaspoon sesame seeds, optional Directions In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Reserve 1 cup dough. Tint remaining dough red; shape into a 3-1/2-in.-long roll. Wrap in plastic wrap. Tint 1/3 cup of reserved dough green; wrap in plastic wrap. Wrap remaining plain dough. Refrigerate 2 hours or until firm. On a lightly floured surface, roll plain dough into an 8-1/2x3-1/2-in. rectangle. Unwrap red dough and place on a short end of the plain dough; roll up. Roll green dough into a 10x3-1/2-in. rectangle. Place red and plain roll on a short end of the green dough; roll up. Wrap in pl

Raspberry N'Ice Cream Recipe

Ingredients: 6 ounces raspberries, fresh or frozen and thawed 1/2 cup raw whole cashews, soaked in w arm water at room temperature for at least 2 hours, drained 2 bananas, peeled, thickly sliced and frozen Method: Purée raspberries and cashews in a blender or food processor until smooth, adding up to 1/4 cup water if needed to purée. Add bananas and purée again, scraping down the sides often, until very smooth. Transfer to a tightly sealed freezer-safe container and freeze until just solid, about 4 hours. (If you make further in advance, let soften at room temperature for 15 minutes before scooping.) personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach | 954-367-YADA (9232)

Dogs Prefer To Eat Fat, And Cats Surprisingly Tend Toward Carbs

Dogs gravitate toward high-fat food, but cats pounce on carbohydrates with even greater enthusiasm, according to research into the dietary habits of America's two most popular pets. The study sheds new light on optimal nutrition for the animals and refutes a common notion that cats want and need a protein-heavy regimen. Findings were published this month in the  Journal of Experimental Biology . "The numbers were much different than what traditional thinking would have expected," said the study's corresponding author, Jean Hall, a professor in the Carlson College of Veterinary Medicine at Oregon State University. "Some experts have thought cats need diets that are 40 or 50 percent protein. Our findings are quite different than the numbers used in marketing and are going to really challenge the pet food industry." Dietary proteins contribute to a number of important physiological functions such as blood clotting, production of hormones and e

Foods Combining Fats And Carbohydrates More Rewarding Than Foods With Just Fats Or Carbs

Researchers show that the reward center of the brain values foods high in both fat and carbohydrates -- i.e., many processed foods -- more than foods containing only fat or only carbs. A study of 206 adults, to appear June 14 in the journal  Cell Metabolism , supports the idea that these kinds of foods hijack our body's inborn signals governing food consumption. "The biological process that regulates the association of foods with their nutritional value evolved to carefully define the value of a food so that organisms can make adaptive decisions," says senior author Dana Small, director of Yale University's Modern Diet and Physiology Research Center. "For example, a mouse should not risk running into the open and exposing itself to a predator if a food provides little energy." "Surprisingly, foods containing fats and carbohydrates appear to signal their potential caloric loads to the brain via distinct mechanisms. Our participants were very

Plum Rag Top Pie Recipe

This pie came about when I was a chef on a yacht spending the summer cruising the Canadian Maritimes.  We had just left St. John’s and I couldn’t figure out why the owners were not eating the plums on the daily fruit platter. I tasted one and realised they were mealy and tasteless.  I decided to make a plum pie. Whilst putting it together I figured I could use up some old grapes to fill in the spaces left by the plum halves. The rag top came from wanting some sort of decorative top. Serves 6 or makes 4 individual 4 inch/10cm pies 2 pounds/900g plums (for the single pie cut them up for the individual pies cut in half and stone them) Handful of grapes cut in half (optional) Handful of blueberries to sprinkle (optional) Juice of 1 medium lemon 1/2 cup97g granulated sugar (this will depend on how sweet the fruit is) 1/4 cup/31g All purpose/regular flour Pinch of allspice Pinch of cinnamon 1/2 teaspoon salt One roll of store bought Filo dough 1/4 cup/60ml mel