We Provice Recipes

Showing posts with label up. Show all posts

Tuesday, May 20, 2014

Get up and go smoothie

Get up and go smoothie

Ingredients

Yogurt 1 cup
Crushed ice 1 cup
Milk ½ cup
Sugar 1 tbsp
Raspberries/ Strawberries frozen ½ cup
Raspberries jelly crystals ½ packet

Method

In a blender blend together 1 cup yogurt, 1 cup crushed ice, ½ cup milk, 1tbsp sugar, frozen raspberries/strawberries and ½ apcket jelly crystals.Pour into serving glasses and serve immediatley.

Wednesday, April 30, 2014

Dish of the Month September Round up

Many thanks to all the lovely food bloggers who joined me and Sue (A Little Bit of Heaven on a Plate) for September Dish of the Month. The blog event where we cook the recipes of Nigel Slater. Sue and I are cooking our way through the Kitchen Diaries II but any recipe by Nigel can be entered for this easy-going challenge.

Nigel Slaters Autumn Chutney is the entry from Dish of the Month co-host Sue from A Little Bit of Heaven on a Plate. This chutney is packed with green beans, onions, tomatoes and spices, it looks so good, I can almost taste it!

Baked Figs with Marsala and Honey is the simple dish brought to us by Jacqueline at How to be a Gourmet. The simplicity is typical of Nigel Slater and Jacqueline describes the dish as naughty but nice!

Courgette and Apple Cake provides two of your five a day in cake form, how much better can you get? Well, this one is also organic, so I dont think you can get any better! Many thanks to Dom from Belleau Kitchen for bringing this healthy cake to Dish of the Month.

Chocolate Damson Cake, another superb seasonal cake, this time from Linzi at Lancashire Food. I love how it looks like a fruity, fudgy brownie!

Cod in Soured Cream Sauce is a fascinating dish which Galina from Chez Maximka created using Nigel Slaters Lemon Tarragon Cod recipe and her own memories of a similar dish that her Mum makes.

Lamb Osso Buco with parsley papardelle was the recipe I started out to make, however the eagle-eyed among you will realise that that is not quite what ended up on the plate! You will have to read my blog post to find out how this morphed into a pot roast.

Courgette Cake was a popular choice as Claire at Foodie Quine also chose to make this moist and tasty five a day in a cake. Apologies to Claire for leaving her cake off the original post, I must have been seeing double!

I hope you will join us for Dish of the Month in October, the Linky will be posted on 2nd October.

Wednesday, April 16, 2014

Patatas Bravas – Fierce Up Your Fries

I always thought Patatas Bravas meant “brave potatoes,” which seemed a little strange since what was supposed to be so brave about them? Amazingly delicious, yes, but valiant, fearless or courageous? I don’t think so. Well, apparently my translation skills were lacking, and come to find out it actually means “fierce.” Now that makes sense.

As advertised, these are fiercely textured, fiercely flavored, fiercely presented, and fiercely enjoyed. How fierce is really up to you and your inner Spaniard. There are as many patatas bravas recipes as homes in Spain, and this is nothing more than my latest rendition.

As long as you boil them first, fry crisp, and season earnestly, the rest is open to wild experimentation. I’ve used all sort of blanching liquids, spice blends, and sauces, and never been disappointed.

My control around food is generally decent, but I am no match for a plate of these. Once you start with the toothpick, you’ll be impaling and eating potatoes until they’re gone. If you are making these for a group, just do in batches and keep warm in the oven until you have enough. Just don’t salt until the last second, or they can get soggy. I hope you give these a try soon. Enjoy!

Ingredients for 4 portions:

2 pounds russet potatoes

For the boiling liquid:

2 quarts cold water

1 tbsp salt

1 tsp smoked paprika

1 tsp cumin

2 bay leaves

For the sauce:

1 cup mayonnaise

garlic to taste
pinch of salt

1 tsp tomato paste

1-2 tbsp sherry vinegar

1/2 tsp smoked paprika

1/4 tsp chipotle powder

cayenne to taste

For the spice blend (makes lots extra):

2 tbsp salt

1 tsp black pepper

1 tsp smoked paprika

1 tsp chipotle powder

chopped parsley

View the complete recipe

Sunday, March 30, 2014

Next Up Cranberry Sauce 2013

I dont want to get bogged down in the details, but sometime Friday well be posting our annual Thanksgiving cranberry sauce recipe. One hint, and possible spoiler, I really think youll go nuts for this. Stay tuned!

Photo courtesy of USDA

Tuesday, February 18, 2014

Gluten Free Noodle Recipe Round Up

It's the end of March- and that means it's time for the Gluten-Free Noodle Recipe Round-Up. A few weeks back, certain individuals saucily tossed out an invitation to fellow gluten-free bloggers: Show off your gluten-free noodle love!

So grab a fork, some chopsticks, and a good sized spoon. These recipes are not only gluten-free, they're twirl and slurp worthy.

Read more + get the recipe >>

Tuesday, February 11, 2014

Summer in Santa Monica and a recipe round up

Farmers' market beauty in Santa Monica.

The first notes from our 

Santa Monica summer sublet:

After living in the brittle high dessert of Northern New Mexico for three years, I am drunk on oxygen. I walk Ocean Avenue cradled in moisture, intoxicated, breathing deep. And although we sleep seventeen blocks from the Pacific, I smell the ocean in the sheets. I wake with the sensation, the awareness of the sea. It infuses the day with an unnameable pleasure I can almost taste. If I could live on air I would eat the on-shore breeze with a spoon.

Steve has found his own source of bliss at Caffe Luxxe on Montana Avenue. Rich, caramel Italian espresso with the perfect artful brush of creamy foam. If further persuasion is needed to lure him into staying here, I only need to whisper, “Una bella tazza” and he'll be putty in my hands.

Things are looking up.

Read more + get the recipe >>