@3 years ago

@3 years ago

Simple mint pea soup with cheesy garlic bread

This recipe is quick easy healthy and fun. I find the easiest thing to do (without compromising taste) is take your regular store bought frozen peas and let them defrost in a cold water. While defrosting the peas slice up some shallots and a tiny bit up garlic. Cook this on a low to medium heat so its gets all goldie and delicious. Next crank up the heat and add some stock (obviously if you are vegetarian use vegetable stock) and let the come to a simmer. by now the peas should have full defrosted and add them to the stock season and cook for 6 minutes with the stock still simmering hot. Towards the end add a handful of mint and turn of the heat,you don’t want to wilt the leaves. Once done put the concoction into a food processor or blender and wazz it up. Be carful not to fill the whole container because you will get burned. Serve in a bowl with bread and enjoy!

The Bread is easy but just using these small steps will seriously take it to the next level and really highlight the soup. In a bowl mix butter, green onions, garlic, and cheese till it becomes almost a smear. Then take a loaf of bread cut it withe wise and the smear on both sides. Put in a oven at 350 for 12 minutes. It may take longer depending on your oven but cook till the cheese has melted and the bread is golden. Take out and cut and serve with soup.

Ingrediants

A bag of frozen pea’s 4-5 cups

stock (your decision what ever is handy) 5-6 cups

mint a handful

salt and pepper

Shallots 3 regular size pieces

1 clove of garlic

Bread

Sourdough bread (or whatever thick bread that you can find not precut)

Green onions

3-4 gloves of garlic

3 cheese blend (you can find them all over supermarkets)

butter 1 stick (now i use irish butter manly because its whats in the house and its fantastic if you happened to see Kerrygold irish butter i recommend you pick it up)

@3 years ago

@3 years ago

@3 years ago

@3 years ago

@3 years ago

@3 years ago

@3 years ago

fennel-salted pork chops with spicy cabbage

main courses
serves 2
Roasting root veg highlights their natural flavours – the swede’s slight bitterness a foil for the sweet carrots.

1 Preheat the oven to 180C/gas 4. Toss the swede and carrots in a little olive oil, season with salt and black pepper, and place in a baking tray with the garlic halves and thyme. Cover with foil and put in the oven for about 45 minutes. 
2 Meanwhile, remove and discard the cabbage’s outer leaves and stalk. Shred the leaves and place in a bowl. Have the mustard seeds, sliced garlic and chilli next to the cabbage, as you’ll be working quickly later.
3 When the carrots and swede are cooked through, remove the foil and return to the oven to crisp for 10–15 minutes, turning them now and then to ensure they brown evenly.
4 Meanwhile, preheat a griddle to hot, and lay your chops on a board. With a pestle and mortar, grind the fennel seeds with 1 tsp salt until no whole seeds remain. Drizzle the chops with olive oil and sprinkle with the fennel salt and plenty of black pepper, rubbing over evenly.
5 Lay the meat in the pan, making sure it makes good contact with the griddle’s ridges. Cook for 10 minutes, turning every two minutes, until cooked through. With a pair of tongs, pick the chops off the griddle and let rest for a couple of minutes. 
6 Meanwhile, heat a frying pan to hot and add a splash of vegetable oil. Add the mustard seeds and, when they begin to pop, the sliced garlic and chilli. Sizzle for a few seconds, add the cabbage, season and stir-fry for a minute or so until wilted. Turn off the heat and let the cabbage sit for another minute before serving with the chops and root veg.

ingredients

• 1 swede, peeled and cut into wedges
• 4 carrots, peeled, cut into 3cm chunks
• Olive oil, for tossing and drizzling 
• 1 bulb garlic, sliced in half, plus one clove garlic, peeled and sliced
• A few sprigs thyme
• 1 small savoy cabbage
• 1 tsp black mustard seeds
• 1 fresh red chilli, deseeded and sliced
• 2 pork rib chops, about 350g each, cut about 2cm thick 
• 1 tsp fennel seeds
• Vegetable oil, for cooking

As Taken by Jamieoliver.com @3 years ago

Salads can be quick easy and fun. If you are afraid of salads (altho there is no reason why you should be) i recommend very very very simple ones.

If your looking for a quick fix at the beginning of a meal i suggest arugula with toasted walnuts and a simple olive lemon juice.

WHEN EVER MAKING DRESSING FOLLOW THESE RULES. Three to one ration, Three parts oil one part acid.

@3 years ago with 1 note

Cooking isn’t complicated.

What is it about cooking that scares people? is it the idea of overcooking or undercooking something? or is it to much hard work? America has come increasingly dependent on fast food. This is causing obesity in all age groups around America. My Plan is to give you one simple delicious meal once a week to cook. Not only will this hopefully inspire you to create more meals at home but to do so in a healthy fashion. So please enjoy.

@3 years ago

@3 years ago

@3 years ago

@3 years ago