Baked Parmesan Herb, olive Tomatoes

 

Baked Parmesan Herb, olive Tomatoes

 

Ingredients

 4 Tomatoes, Cored And Cut In Half Crosswise

 1 1/2 tsp. Olive Oil

 1 clove (Large) Garlic, Minced

 1/4 cup Grated Parmesan Cheese

 1 Tbsp. Minced Flat-leaf Parsley

1/2 tsp. Dried Oregano

 1/4 tsp. Salt Keep screen awake

Black or green olives optional

 Directions

Preheat oven to 400ºF. Place the tomatoes, cut side up, on a baking sheet or in a baking pan. Brush the cut side of the tomatoes with olive oil.

 Sprinkle minced garlic evenly over tomatoes.

 In a small bowl, stir together Parmesan cheese, parsley, oregano and salt.

Sprinkle cheese mixture evenly over the tomatoes.

 Baked until cheese is melted and tomatoes are tender, about 15 minutes. Serve.

https://www.thepioneerwoman.com/food-cooking/recipes/a88105/baked-parmesan-herb-tomatoe

HOW TO ROAST DELICA PUMPKIN SLICES

 

HOW TO ROAST DELICA PUMPKIN SLICES

INGREDIENTS

• Delica pumpkin
• Extra virgin olive oil
• Unrefined sea salt
• Rosemary
• Thyme 

• Method

• Wash the pumpkin and cut it in half. Scoop out the seeds and membrane using a spoon.
• Cut the pumpkin into slices, leaving the skin on. A thickness of 1 – 1.5 cm is ideal, but you can go thicker or thinner if you want.
• Preheat the oven to 200 °C.
• Put the pumpkin slices into a large bowl and add a couple of tablespoons of extra virgin olive oil. Toss the slices in the oil until they are all lightly coated. Sprinkle with a pinch of salt and half a teaspoon of each of rosemary and thyme.
• Lay the seasoned pumpkin slices on a baking tray lined with parchment paper.
• Roast them in the middle of the oven at 200 °C for about 20 – 25 minutes, or until the edges start to turn crispy and golden brown.

 

•  

 

 

                                                                          https://veganhotstuff.com/roasted-pumpkin-slices         /

      

Pistachio Pasta with Zucchini

 

Pistachio Pasta with Zucchini

Ingredients

·         1/2 Cup Unsalted Pistachios

·         1/2 Cup Olive Oil, Divided

·         2 Garlic Cloves, Peeled

·         1/2 Teaspoon Red Chili Flakes

·         4 Small to Medium Zucchini, Reserving Half Of One

·         Salt & Pepper To Taste

·         1 Pound Dried Pasta Of Choice (See Notes Above)

·         3/4 Cup Grated Pecorino Romano Cheese

·         1/4 Cup Fresh Parsley Leaves

·         1/4 Cup Fresh Basil Leaves

To Serve:

·         Shredded Ricotta Salata Cheese

·         Chopped Fresh Parsley Leaves

Instructions

1.    Preheat oven to 350 degrees F. and scatter the pistachios across a baking sheet.

2.    Roast the pistachios for 7 to 8 minutes then cool to room temperature.

3.    Cut 3 of the zucchini into small chunks, and the last one into thin coins.

4.    Set the coins aside.

5.    Heat up 3 tablespoons of the olive oil in a large frying pan over medium heat and add the chopped zucchini chunks, chili, and the garlic.

6.    Cook stirring often until the zucchini has softened and the zucchini and garlic are starting to brown, about 10 minutes.

7.    Season well with salt and pepper. Spoon the zucchini and garlic mixture into a food processor along with the pistachios, half the grated pecorino cheese, parsley, and basil.

8.    Pulse until mixed but slightly chunky, drizzling in more olive oil as you process.

9.    Taste, and adjust seasonings as needed.

10. Place a large pot of salted water on to boil.

11. Add the pasta and cook until it is “al dente”.

12. While the pasta water is heating, place 2 tablespoons of olive oil in the frying pan and cook the zucchini coins over medium heat, stirring often until they are lightly browned, about 5 minutes.

13. Remove from the heat.

14. Once the pasta has cooked, drain, reserving one small cup of the pasta water.

15. Return the pasta to the pot along with the pesto, zucchini coins, remaining grated pecorino cheese, and a few spoonfuls of pasta water.

16. Toss over high heat until piping hot, adding a couple more tablespoons of pasta water to loosen the sauce if needed.

17. Serve the pasta in individual bowls topped with some ricotta salata cheese and parsley.

https://italianfoodforever.com/2017/08/pasta-with-zucchini-pistachio-pesto

Chocolate Raspberry Macaroon Bars

 

Chocolate Raspberry Macaroon Bars

 

Ingredients

1 ½ cup. flour

¾ cup powdered sugar

½ cup unsweetened cocoa powder

¾ cup unsalted butter

½ cup. seedless red raspberry jam

1 cup semisweet chocolate chips

4 egg white

2 tbsp. amaretto or 1/2 tsp almond extract

¼ cup granulated sugar

1 ¼ cup. ground almonds,

5 tbsp. flaked almonds

 

Directions

1-Preheat oven to 350°. Line a 9-by-13-inch baking pan with foil, extending the foil over edges of pan. Spray with nonstick cooking spray; set aside.

2-In a large bowl, combine flour, powdered sugar and cocoa powder. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling.

3-Press mixture evenly into prepared pan. Bake 15 minutes or until just set.

4-Spread jam over hot crust and sprinkle with chocolate chips.

5-Beat egg whites and amaretto with electric mixer on high speed until soft peaks form. Add granulated sugar, 3/4 cup ground almonds .Beat just until combined.

6-Spread egg white mixture evenly over bars. Sprinkle with flaked almonds

7-Bake 20 minutes or until top is set and golden brown.

8-Cut into bars while still warm. Cool completely before removing foil from pan.

9-Lift bars from pan.

  Nutrition

Calories150,Fat 8g, Carbs 17g, Protein 3g

https://www.hy-vee.com/discover/recipes/raspberry-chocolate-macaroon-bars?srsltid=AfmBOorZ75CKzdDhx4WHeX8V7OdbrJDe-X8CI_eTnzwc888rkYhyiyPr

ZESTY WHOLE LEMON CAKE

 

                       

 ZESTY WHOLE LEMON CAKE

 

INGREDIENTS

• 2 MEDIUM THIN-SKINNED LEMONS+
• 1 CUP (220G) CASTER (SUPERFINE) SUGAR 
• ½ CUP (75G) PLAIN (ALL-PURPOSE) FLOUR
• 1½ CUPS (180G) ALMOND MEAL (GROUND ALMONDS)
• 2 TEASPOONS BAKING POWDER
• ¾ CUP (180ML) GRAPESEED OR LIGHT-FLAVOURED EXTRA VIRGIN OLIVE OIL
• 3 EGGS, LIGHTLY WHISKED

LEMON SYRUP

• ⅔ CUP (160ML) LEMON JUICE
• ⅓ CUP (75G) CASTER (SUPERFINE) SUGAR, EXTRA 

METHOD

1. Place the lemons into a saucepan over medium heat and cover with water. Bring to a simmer and gently cook for 1½ hours or until soft. Remove the lemons from the pan and set aside to cool slightly. 
2. Preheat the oven to 160°C (325°F). Line a 22cm (8½ inch) round cake tin with non-stick baking paper. 
3. Halve the lemons (being careful not to lose their juice) and remove and discard any seeds. Place in a food processor with the sugar and process until smooth. 
4. Place the lemon mixture into a large bowl. Sift in the flour, almond meal and baking powder. Add the oil and eggs and mix until combined. Spoon into the prepared tin and bake for 45–50 minutes or until cooked when tested with a skewer.
5. While the cake is baking, make the lemon syrup. Place the lemon juice and extra sugar in a medium frying pan over medium–low heat. Bring to a simmer and cook for 10 minutes or until thickened slightly. 
6. Pour half the hot syrup over the hot cake. When ready to serve, place the cake on a cake stand or plate and serve warm or cooled with candied citrus, the remaining syrup, and labne or yoghurt. Serves 12–14

https://www.donnahay.com.au/recipes/desserts-and-baking/zesty-whole-lemon-cake

I saw the recipe at ITV , April 29,2026

BORSCHT (BEET & CABBAGE SOUP

 

BORSCHT (BEET & CABBAGE SOUP)

Ingredients

4 cups red cabbage thinly sliced

4 medium beets peeled and grated ( I used one beet only)

5 cups vegetable broth or broth of choice

3 bay leaves

3 tablespoons olive oil divided

1 medium onion finely chopped

3 carrots peeled and thinly sliced

2 celery ribs finely chopped

1 red bell pepper finely chopped

3 tablespoons tomato paste

1 teaspoon sea salt

3 medium Yukon potatoes peeled and sliced into bite-sized pieces

4 tablespoons white vinegar or lemon juice

½ teaspoon sugar

3 large garlic cloves pressed

¼ teaspoon black pepper freshly ground

3 tablespoons chopped dill plus more for serving

Plain Greek yogurt for serving (or vegan yogurt)

Crusty loaf of bread we had a French stick

INSTRUCTIONS.

Sauté the Vegetables: Preheat a non-stick skillet on medium heat. Add 2 tablespoons of oil. Once the oil is warm, add the onions, carrots, celery, red pepper, and sauté for 5 minutes.

Add the Beets and Seasoning: Add beets, remaining 1 tablespoon of olive oil, tomato paste, salt and cook for another 3-4 minutes.

Combine with Broth: Transfer sautéed vegetables into the stock pot along with the potatoes. Cover and bring to a boil, then cook on low heat for 20 minutes.

Finish with Flavourings: Turn off the heat. Then add the vinegar, (or Lemon juice) sugar, garlic, and black pepper. Stir and let the borsht sit for 10 minutes to allow flavours to meld into each other. Stir in dill and adjust seasonings to taste. (I occasionally add a little more vinegar).

Serve and Enjoy: Serve with a dollop of plain yogurt, more dill, and a crusty loaf of bread.

This soup stays well in the fridge for up to five days or freeze it in airtight glass containers for up to 3 months.

https://zimmysnook.ca/borscht-beet-cabbage-soup/#ingredients

Sweet and Sour Chicken Meatballs

 

Sweet and Sour Chicken Meatballs

Ingredients

For the meatballs

450gr chicken minced

4 shallots (French shallots) if not available use one small onion chopped

I glove of garlic crushed

115gr (4oz) mushrooms finely chopped

2 tsp dried herbs

Finely grated rind of 1 lemon

55g (2oz) whole meal breadcrumbs'

2 tbs sun-dried tomato puree (Paste)

Freshly ground pepper

A little plain whole meal flour for dusting

1 tbs olive oil

For the Sweet and Sour Sauce

1 tbs cornflour

4 tsp red wine

400gr (14oz) can chopped tomato

150ml (1/4pint) unsweetened apple juice

2tbs red wine vinegar

2tbs brown sugar

1tbs sun-dried tomato paste

Fresh herbs spring to garnish

Preparation time 25 minutes plus 20 minute chilling time cooking  time 45

Method

To make the meatballs put all the meatball ingredients except the flour and oil in a ball and mix well.

Roll the mixture into 28 balls, sprinkle the flour onto the plate and roll each ball lightly in the flour place the balls in the plate and chill for 20 minutes

Meanwhile make the sweet and sour sauce, blend the corn flour and the red wine and put in a saucepan with the remaining sauce ingredients and stir to mix, bring to the boil, stirring gently and reduce the heat and simmer gently while cooking the meatballs.

Preheat oven to 180c

Heat the oil in a frying pan and fry the meatball over medium heat for 5-10 minutes, turning them frequently, until lightly browned all over. Transfer to a large shallow ovenproof dish

Pour the sauce over the meatball, cover and bake for 45 minutes until the meatballs cooked.

Garnished with herb spring and serve with mashed potato or rice

 

Body and beauty foods. Page 54

The Foods Cookbooks

Hazel Courtenly and Kthryn Marsden