Friday, October 11, 2019



Potato and Cheddar-Cheese Soup


  • 1/4 pound sliced bacon, cut crosswise into thin strips

  • 1 large onion, chopped

  • 3 pounds baking potatoes (about 6), peeled and cut into 1-inch cubes

  • 4 1/2 cups water

  • 1 teaspoon salt

  • 6 ounces cheddar, grated (about 1 1/2 cups)

  • 1/4 cup chopped chives or scallion tops

How to Make It

In a large saucepan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Pour off all but 2 tablespoons of the bacon fat or, if you don't have 2 tablespoons, add enough cooking oil to make up the amount. Reduce the heat to moderately low.

Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the potatoes, water, and salt and bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the potatoes are tender, 15 to 20 minutes.

Remove half the soup from the pan and puree in a food processor. Alternatively, mash some of the potatoes with a potato masher. Return the puree to the pan. Over low heat, add the cheese and stir until melted. Remove the pan from the heat. Taste the soup and add more salt if needed. Serve the soup topped with the bacon and chives.

Boiling potatoes have less starch than baking, or Idaho, potatoes and consequentially hold together better when boiled. This is why they're often used in soups and for potato salads. Not in this soup, though. Since we want some of the potato to break down into smaller pieces and thicken the soup, baking potatoes are the perfect choice.

Thursday, October 10, 2019



Easiest ever biscuits


Heat oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Put the butter in a bowl and beat it with electric beaters until soft and creamy. Beat in the sugar, then the egg and vanilla, and finally the flour to make a dough. If the dough feels a bit sticky, add a little bit more flour and knead it in.

Pull pieces off the dough and roll them out to about the thickness of two £1 coins on a floured surface. The easiest way to do this with small children is to roll the mixture out on a baking mat. Cut out shapes using a 9cm biscuit cutter, or a use the rim of a small glass and peel away the leftover dough around the edges. Press some clean toys gently into the biscuits, making sure you make enough of a mark without going all the way through. Re-roll off-cuts and repeat.

Transfer the whole mat or the individual biscuits to the baking sheet and bake for 8-10 mins or until the edges are just brown. Leave to cool for 5 mins, then serve. Will keep for three days in a biscuit tin.



Spicy Habanero Hot Sauce


  • 6 whole habanero peppers (seeds and stem removed)

  • 2/3 cup yellow or white onion (diced)

  • 8 cloves garlic (smashed and peeled)

  • 3 Tbsp lime juice

  • 1/2 tsp sea salt

  • 4 Tbsp Water to thin / blend

Friday, October 4, 2019

Mississippi mud pie

  • 1 cup all-purpose flour
  • 1 cup chopped pecans
  • 1/2 cup butter, softened
  • 1 package (5.9 ounces) instant chocolate pudding mix
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 container (16 ounces) frozen whipped topping, thawed


  • Preheat oven to 350°. In a large bowl, beat flour, pecans and butter until blended. Press into the bottom of a 13x9-in. baking dish. Bake until golden brown, about 15 minutes. Remove to a wire rack; cool completely.
  • Make chocolate pudding according to package directions; let stand 5 minutes. In a bowl, beat cream cheese and sugar until smooth; fold in 1 cup whipped topping. Spread cream cheese mixture over cooled crust. Spread pudding over cream cheese layer; top with remaining whipped topping. If desired, top with additional pecans and chocolate curls.

Red cabbage

  • 1 medium onion, halved and sliced
  • 1 medium apple, sliced
  • 1 medium head red cabbage, shredded (about 8 cups)
  • 1/3 cup sugar
  • 1/3 cup white vinegar
  • 3/4 teaspoon salt, optional
  • 1/4 teaspoon pepper

Thursday, October 3, 2019


Grilled salmon

Best Grilled Salmon Recipe Marinade Ingredients:

This salmon marinade is really a flavor powerhouse and also you don’t need to allow the salmon absorb it for very lengthy whatsoever! Actually, It's my job to just marinate it while I’m preheating my grill which gives this salmon all of the flavor it requires. Here’s what’s within the marinade!

  • Soy Sauce (I love to make use of the reduced sodium variety)
  • Essential Olive Oil
  • Fresh Ginger root
  • Garlic clove
  • Brownish Sugar

This marinade is really flavorful and thus easy to make. It’s the right sweet and savory combination and goes great using the grilled salmon.
Grilling salmon could be a little tricky! The flaky fish has got the inclination to break apart around the grill if you’re not careful. My favorite tip would be to start cooking it skin side up. Sear for several-4 minutes to obtain individuals beautiful grill marks in your fish before carefully flipping and cooking the rest of the time skin side lower. This enables you to achieve the amazing flavor the grill imparts without your fish falling with the grates. Nobody wins for the reason that situation! Make use of this method and you’ll have 100% success with this particular best grilled salmon recipe!
If you’re searching for additional salmon recipe, this baked salmon is among my absolute faves! Only 5 ingredients!


Puff pastry recipe


Sift the flour and salt right into a large mixing bowl, then place the bowl within the fridge for any couple of minutes to relax. (Maintaining your flour and bowl cold will help you obtain a better result later and make nice layers of pastry.)
Meanwhile, cut the butter into small cubes.
Utilizing a round-bladed knife, stir the butter in to the bowl until each bit is well coated with flour.
Pour within the water, then, working rapidly, make use of the knife to create everything together to some rough dough.
Gather the dough within the bowl one hands, then transform it to the work surface. Squash the dough right into a fat, flat sausage, without kneading. Wrap in cling film then chill the dough within the fridge for fifteen minutes.
Gently flour the job surface and also the pastry. Unveil the pastry one way until it’s about 1cm thick and three occasions as lengthy because it is wide, or about 45x15cm/18x6in. Align the edges together with your hands once in a while, and then try to keep your bottom and top edges as square as you possibly can.
Fold the underside third from the pastry up, then your top third lower, to create a block about 15x15cm/6x6in. It doesn’t matter when the pastry isn’t precisely the right size - the key factor would be that the corners are nice square.
Turn the dough to ensure that its open edge is facing right, just like a book. Press the perimeters from the pastry along with the moving pin.
Unveil and fold the pastry again, repeating this four occasions in most to create a smooth dough, with buttery streaks in some places. When the pastry feels greasy at any time, or begins to spring when while you roll, then cover and chill it for ten minutes before ongoing.
Chill the finished pastry to have an hour, or ideally overnight, before using.
If you use the pastry roll it to around the thickness of the 1 gold coin, and prepare it at 200C/400F/Gas 6 for around half an hour.
This rough puff pastry recipe makes 500g/1lb 2oz, well suited for topping a sizable oven-baked cake. The uncooked pastry could be frozen for approximately 30 days before using.


Potato and Cheddar-Cheese Soup Ingredients 1/4 pound sliced bacon, cut crosswise into thin strips 1 large onion, chopped 3 pounds...