Food, cooking and eating...

There’s nothing worse than wrestling too-cold butter onto your morning toast. Microwaving butter can result in a soupy mess, or even worse: a butter explosion. No one wants to clean that up at 8 in the morning.  The test: fill a large drinking glass with hot water. Let sit a couple minutes, then pour out water, then cover your stubbornly solid butter with the glass. Let a minute or two pass, then uncover the butter. The   result ?  The whole piece of butter (we used about 3 tablespoons) wasn’t totally softened, but definitely enough to spread a good amount on your toast.  You should try.

This recipe is the best expresion of confort food. I higthly recommended after a bad day...  Ingredients: 1 lb. ground beef 1/3 c. breadcrumbs 1/4 c. finely chopped parsley 1/4 c. freshly grated Parmesan 1 egg 2 garlic cloves, minced 1 tsp. salt 1/2 tsp. red pepper flakes 2 tbsp. olive oil, divided 1/2 c. Onion, finely chopped 1 bay leaf 1 35-oz. can crushed tomatoes in puree kosher salt Freshly ground black pepper 1 lb. spaghetti, prepared according to package instructions In a large bowl, combine beef with breadcrumbs, parsley, parmesan, egg, garlic, salt and pepper flakes. Mix until just combined and form into 16 balls. In a large pot over medium heat, add1 tbsp oil. Add meatballs and cook, turning occasionally, until browned on all sides, about 10 minutes. Remove meatballs and reserve on plate. Add the remaining olive oil and onion and saute until onion is translucent. Add bay leaf and crushed tomatoes. Season with salt and ...

Very easy and cheap recipe... Super Quick Tomato Basil Cream Pasta Serves Two 1 Large, ripe tomato (2 cups roughly chopped, 1 1/2 cups blended) 1/2 Cup Raw Cashews 1 Tbs Tomato Paste 1/4 Cup Water 2 Tbs Olive Oil 2-4 Cloves Garlic, minced, optional 6 Ounces (ish) Whole Wheat Spaghetti 1 tsp Salt (edit: upped from 3/4!) 2-3 Tbs Wine or Water, optional 1-2 tsp Freshly Cracked, Coarse Black Pepper 1 Large Handful Fresh Basil Leaves, chopped Put a large pot of salted water on to boil. Core the tomato, then roughly chop it. Add it to your blender, seeds, skin and all. Add cashews, tomato paste, and water. Blend until very smooth. Add olive oil to a large saute pan over medium-high heat. Add garlic and saute until golden, being careful not to burn. Once water is boiling, add pasta. Pour sauce from the blender into the saute pan and bring to a simmer. Add salt and let cook for 4-5 minutes, stirring occasionally. If desired add wine/water to thin out the sauce. Tas...

The regions of Umbria and Tuscany—home to Florence, Siena, Perugia, and Assisi—aren’t just beautiful, but boast delicious food, too! Their cuisine is known for being simple, seasonal, and lovely Ribollita.  A thick, hearty vegetable stew, with its origins in Tuscany’s  cucina povera. Pappa al pomodoro.  A Florentine soup with its origins in “ cucina povera”  (“poor cuisine”), this is a stew of tomatos and (preferably day-old) bread. Panzanella.  A salad of tomatoes… and soaked day-old bread. (It must be hearty, unsalted country bread!). Originally, this salad was onion-based, not tomato-based. Popular in the summer in Florence. Lentil soup.  In Umbria, this hearty, classic fare has bits of local sausage; it’s also served in Tuscany. Often flavored with rosemary, garlic and basil, and with carrots and potatoes included, too. Pappardelle con la lepre.  Broad ribbons of pasta, served with a meaty sauce of hare, bacon and cloves. A specia...

Grilled cheese sandwiches are one of my favorite quick comfort foods. They can be extremely versatile, easy and healthy... INGREDIENTS: 8 slices whole grain bread 8 slices provolone cheese 2 tbs tabasco 4 tbsp pesto sauce 4 oz fresh organic spinach 2 tbs olive oil Divide the olive oil over the outside of each slice of bread. Spread the pesto sauce over the inside of four slices of bread and the tabasco among the other four slices.  Place one slice on the cheese on four slices of bread followed by the spinach. Place the other cheese slice on top of the spinach and top with the other slice of bread. Add the sandwiches to the pan and grill until golden brown and the cheese has melted. Ñam

Don't be scared - cooking is fun. But you need some basics. Start getting a few things and add to your collection of kitchen equipment as time goes. Chopping board. This is something very basic, as you can't chop anything without having a chopping board. It is very versatile, as you can chop pretty much anything on it. A knife. Again, this is very basic, but you will not be able to chop or cook anything without a knife. A good, sharp knife goes a long way to help you prepare food.  A big pot. You need a pot for pretty much anything - from boiling pastas to making soups to stewing to pretty much anything else. Some pots come with colander inserts, which makes it easier to cook pasta. A saute pan. Again, they are very versatile, a good trick is getting ones without wooden handles, so that you can put the saute in the oven as well.  Roasting Pan. These are perfect for preparing things in the oven. From roast to roasted chicken to roasted vegetables, a ro...

This a nice recipe, very tasty and lovely. Ingredientes: 12 oz. penne 1 tbsp. extra-virgin olive oil 1 lb. Boneless Skinless Chicken Breast  salt Freshly ground black pepper 1/2 tsp. oregano 1/3 c. white wine 2 garlic cloves, minced 1 1/2 c. chopped tomato 1 c. heavy cream 1 c. shredded mozzarella 1/2 c. finely grated parmesan (plus more for serving) 1 1/2 c. baby spinach 2 tbsp. chopped fresh parsley pinch red pepper flakes (optional) In  a large pot of salted boiling water, cook penne according to package instructions until al dente. Drain and set aside. In a large skillet over medium-high heat, heat 1 tablespoon oil. Season both sides of chicken with salt, pepper and oregano and cook until golden and no longer pink in the middle, 8 minutes per side. Transfer chicken a cutting board and let it rest for 5 minutes before slicing into strips. Make sauce: Add the white wine to deglaze the pan. When the wine is simmering, use a wood...

I fell in love with this flavor because of it's minty taste. It melts on my tongue and it's like inhaling fresh air. Fascinated to learn about the history of this flavor I look for this recipe... Ingredients 1/3 cup cocoa powder 1/2 tsp baking soda 1/2 cup boiling water 1/4 cup butter , melted 2 1/2 Tbsp vegetable or canola oil 3/4 cup + 2 Tbsp granulated sugar 3/4 tsp vanilla extract 1/4 tsp salt 1 large egg 1 large egg yolk 1/4 cup heavy cream 3/4 cup + 2 Tbsp all-purpose flour Mint Chocolate Chip Frosting* 3/4 cup butter , partially softened** (preferably half salted and half unsalted butter) 1 tsp mint extract (don't use peppermint!) 1/2 tsp vanilla extract 2 1/4 cups powdered sugar 1 Tbsp heavy cream Green food coloring (I used 10 drops) 85 g semi-sweet or bittersweet chocolate , finely chopped (1/2 cup) . Preheat oven to 350 degrees. In large heat proof mixing bowl, whisk t...

Ireland is a wonderful country and you will enjoy your time there thanks to the people, the views a me the food. You should try this 4 things if you visit Ireland. Butter It’s rich, creamy, and flavorful. The Irish have been known to slather it on sandwiches instead of mayonnaise and even on digestive biscuits for dessert. Increible... Brown Bread Need an excuse to spread more of that addictive Irish butter on something? Fresh brown bread is another Irish staple. Many restaurants make their own. Wonderful... Vegetable Soup Filled with veggies like turnips, carrots, potatoes, and onions, the soup is then blended with a little cream. Delicious... Fish and Chips The closer you get to the sea or ocean, the better it is. Order fresh-battered cod with chips, and when they ask if you want it with salt and vinegar, say yes.... What is your favourite?

I see pasta as “fast food” because it’s quick to cook and the best sauces are uncomplicated and equally speedy to make. For me its the ultimate confort food. This recipe is easy and lovely! ingredients: 7 oz. dried spaghetti (I used whole wheat) 3 tbsp. extra-virgin olive oil, plus more for drizzling 2 medium zucchini, thinly sliced lengthwise 3 cloves garlic, finely chopped 1 1/2 tsp. fresh sage, chopped 1 1/2 tsp. fresh rosemary, chopped 2 tbsp. grated Parmesan or Pecorino Romano cheese, plus more for serving (optional) 4 oz. feta cheese, crumbled (optional) zest of 1/2 lemon sea salt and black pepper, to taste Instructions: First cook the spaghetti (check the package for specific instructions) by bringing a large saucepan of water to a boil, adding a couple of large pinches of sea salt and then the spaghetti; it should take about 8-10 minutes to cook.  Stir every so often so the strands of pasta don't stick...

I love french food. French food isn't all about complicated cuisine and fine dining - some of the best food to be enjoyed in the French capital can be bought for a course of euros. There some recomendations of wonderful food you can eat in Paris: Baguette Its is safe to say that Paris is the place on Earth with the highest density of top-quality, artisanal baguettes.  Croque-monsieur Most brasseries and cafés in Paris offer non-stop service, and a staple of their menu is the croque-monsieur, an oozy and crisp grilled ham and cheese sandwich usually moistened by a touch of Béchamel sauce. If you’re extra hungry, get the croque-madame, which adds a fried egg on top. Croissant Walk past any bakery in the wee hours of the morning and you’ll be instantly spellbound by the warm buttery smell of fresh croissants escaping from the air vents at pavement level.  Macarons The delicate pastry, consisting of two almond meringue shells glued together with...

Traditional Polish cuisine flows from the melting pot of diverse influences as befits country at the world crossroads, inhabited by traveled and novelty-happy entrepreneurs, merchants, soldiers and worldly gentry. In the metropolitan Krakow considerable contingents of immigrant Germans, Italians, Jews, Hungarians, Scotsmen, Czechs, Austrians, etc. also left their mark on the city’s menu over ages. Pierogi (dumplings)  – A sort of pasta shell stuffed with meat, spices and vegetables. Kotlet schabowy  – A tenderised pork shnitzel dipped in egg and flour and coated in breadcrumbs. Served with – you guessed it – dill and scoops of creamy mashed potato. Barszcz  – Beetroot soup thickened with sour cream and served with hunks of bread Kielbasa  – Honky sausages served with fried onions and……DILL! Placki ziemniaczane  – Potato pancakes served with a rich beef goulash What is your favorite?

Very easy and nice recipe to learn to cook cookies... Ingredients 3⁄4 cup sunflower oil 11⁄2 cup brown sugar 11⁄2 tsp. vanilla 2 eggs 1 3⁄4 cups flour 1⁄2 tsp. salt 1 tsp. baking soda 2 cups quick cooking oats 1 cup chopped dried cranberries 1⁄2 cup walnuts, pecans, or almonds in pieces (optional) Instructions Preheat oven to 350 degrees and grease cookie sheets. Mix first three ingredients together, and then mix in vanilla and eggs. Next add flour, salt, and baking soda and blend together. Add the oats and mix, then the dried fruit and nuts if using. Drop large spoonfuls onto parchment-lined trays. Bake for 9 -12 minutes and cool on sheet for 5 minutes. Then transfer to cooling rack. Enjoy!!

I hate summer. Its too hot. I drink too much water so I am going to try to drink other drinks. That is why I love this easy and fresh recipe. Smoothies are a great -- and delicious -- way to get your fill of energy-boosting proteins and healthy fats. Fresh smoothie: For 1 serving 1⁄2 cup yogurt 1⁄2 🍌 5 🍓 2 slices of canned pineapple (Fruit and yogurt should be cold)  Blend the fruit and yogurt and serve cold! You can add a little sugar if you like things sweet. Try some kiwi to decorate. Do you want to try?

If you are like me you love chocolate.... you need to try this recipe... Ingredients 2 cups all-purpose flour 3/4 cup unsweetened cocoa powder 1 teaspoon baking soda 1 teaspoon salt 1 cup unsalted butter, at room temperature 3/4 cup white sugar 3/4 cup brown sugar 2 eggs 2 teaspoons vanilla extract 1 cup finely chopped toasted hazelnuts (optional) 1 cup chopped dark chocolate 1 cup chopped milk chocolate Directions Preheat an oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. In a bowl, mix the flour, cocoa, baking soda, and salt. Beat the butter, white sugar, and brown sugar together in a bowl with an electric mixer until soft and creamy, then beat in the eggs, vanilla extract, and coffee liqueur. Gradually beat the flour mixture into the butter-sugar mixture until well combined. Stir in the hazelnuts and chocolate chipes until evenly distributed through the dough. Drop by rounded teaspoons, about 2...

This recipe is perfect for every party... Enjoy... Ingredients: 1 (750-mL.) bottle red wine of choice 1 (12-oz.) can seltzer 1 c. orange juice 1/2 c. brandy 1/4 c. granulated sugar 1 orange, sliced 1 apple, sliced 1 c. blueberries 1 c. sliced strawberries In a large pitcher, mix together wine, seltzer, orange juice, brandy, and sugar then stir in oranges, apples, blueberries, and strawberries. 

Do you want to try? Ingredients: 2 c. orange juice 1/2 c. tequila 1/4 c. lime juice Lime wedge, for rimming glasses Coarse salt, for rimming glasses 1 bottle champagne or prosecco Orange and lime slices for serving In a pitcher, combine orange juice, tequila, and lime juice and stir to combine.  Rim glass rims with lime and dip in salt. Pour in orange juice mixture and top off with champagne. Add sliced oranges and limes to glasses and serve.

One of my favourite recipes. I love them...  Ingredients: salt 1 lb. fettuccine 1/2 c. heavy cream 1/2 c. butter 1/2 c. freshly grated Parmesan, plus more for sprinkling Freshly ground black pepper 2 tbsp. chopped parsley In a large pot of boiling salted water, cook pasta according to package instructions. Reserve about 1 cup of pasta water then drain.  Meanwhile, in a large skillet over medium heat, add cream and butter. Cook until the butter is melted and the cream is heated through. Whisk in Parmesan and season with salt and pepper. If the sauce is too thick, add reserved pasta water, 1 tablespoon at a time. Remove from heat. Add cooked pasta and toss until coated in sauce. Garnish with parsley and serve immediately.