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      "body": "As sure as eggs is eggs, and there are plenty of them here, this is sure to be a sweet tooth's delight!\nI have always had a tendency to shy away from tortes because I considered them to be complicated but much to my surprise it is definitely not the case.  \n\nhttps://3.bp.blogspot.com/-6VS_vh3ZFqo/W5VEZx_MOzI/AAAAAAAAMXo/JsJsIFz_OaEPePcQ1mTMfQB4AIvWlYOxwCLcBGAs/s640/Chocolate%2BDate%2BTorte1.png\n\nPref Time: 15-20 mins\nCook Time: 40-50 mins\nServes: 6-8\n\nIngredients:\n6 egg whites\n220g caster sugar\n150g dark chocolate, melted\n35g plain flour, sifted\n200g fresh dates, pitted and chopped\ncocoa powder , for dusting\n\nInstructions:\n1. Preheat oven to 180°C (350°F). Place the egg whites in a large bowl and whisk until stiff peaks form.\n\n2. Gradually add the caster sugar, 1 tablespoon at a time, and whisk for 30 seconds. Once all of the sugar has been added, scrape down the sides of the bowl and whisk for a further 3–4 minutes.\n\n3. Add the chocolate, flour and dates and fold through. Spoon into a lightly greased 22 cm springform tin and bake for 40–50 minutes or until the outside is crisp.\n\n4. Serve with whipped cream and dark chocolate. Serve warm or cold.\n\nhttps://4.bp.blogspot.com/-PLIKoel-CQM/W5VFHein6sI/AAAAAAAAMXw/b_M0Gtn39uQnVAqNwhfyy3JFXXRcm30hgCLcBGAs/s640/Chocolate%2B%2526%2BDate%2BTorte.png",
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      "body": "As sure as eggs is eggs, and there are plenty of them here, this is sure to be a sweet tooth's delight!\nI have always had a tendency to shy away from tortes because I considered them to be complicated but much to my surprise it is definitely not the case.  \n\nhttps://3.bp.blogspot.com/-6VS_vh3ZFqo/W5VEZx_MOzI/AAAAAAAAMXo/JsJsIFz_OaEPePcQ1mTMfQB4AIvWlYOxwCLcBGAs/s640/Chocolate%2BDate%2BTorte1.png\n\nPref Time: 15-20 mins\nCook Time: 40-50 mins\nServes: 6-8\n\nIngredients:\n6 egg whites\n220g caster sugar\n150g dark chocolate, melted\n35g plain flour, sifted\n200g fresh dates, pitted and chopped\ncocoa powder , for dusting\n\nInstructions:\n1. Preheat oven to 180°C (350°F). Place the egg whites in a large bowl and whisk until stiff peaks form.\n\n2. Gradually add the caster sugar, 1 tablespoon at a time, and whisk for 30 seconds. Once all of the sugar has been added, scrape down the sides of the bowl and whisk for a further 3–4 minutes.\n\n3. Add the chocolate, flour and dates and fold through. Spoon into a lightly greased 22 cm springform tin and bake for 40–50 minutes or until the outside is crisp.\n\n4. Serve with whipped cream and dark chocolate. Serve warm or cold.\n\nhttps://4.bp.blogspot.com/-PLIKoel-CQM/W5VFHein6sI/AAAAAAAAMXw/b_M0Gtn39uQnVAqNwhfyy3JFXXRcm30hgCLcBGAs/s640/Chocolate%2B%2526%2BDate%2BTorte.png",
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      "body": "In case you've not noticed, I love risottos. I had been wanting to make a pumpkin risotto for a long time. I was able to put to good use the little pumpkin, that has been decorating my kitchen counter. It seems that pumpkin risotto is the trendy one, you can see it on a lot of blogs but I didn't want to stop sharing this with you.\n\nhttps://1.bp.blogspot.com/-xqGkSbw9PSs/YNd-BJklUWI/AAAAAAAAWqI/VuwGOvUEakk2WanhiFVoPrdD2TQcp7vYACLcBGAsYHQ/w640-h426/Butternut%2BSquash%2BRisotto%2Bwith%2BCrispy%2BSage.png\n\nSage is such a powerful herb, the aroma is intense and it adds a wonderful earthiness to risotto.  Shallots also play their part. They have more flavour than onions but are milder than garlic. I can't get enough of them. The result was spectacular; creamy, colourful and delicious. Are you up for it? \n\nPrep Time: 20 mins\nCook Time: 30 mins\nServes: 4\n\nPrep Time: 20 min\nCook Time: 30 min\nServes: 4\n\nIngredients:\nFor the Risotto:\n570 ml vegetable stock\n2 shallots, chopped\n10 fresh sage leaves, finely chopped\n2 tbsp olive oil\n170 g arborio rice\n250 g pumpkin, diced\n50g butter\nsalt and ground black pepper\n      \nFor the crispy sage:\n12 fresh sage leaves\n2 tbsp sunflower oil\n\nMethod:\n1. Bring the vegetable stock to the boil and keep on a very low heat. In a separate heavy saucepan sweat the onion gently in the oil until soft but not brown and add the chopped sage and cook for a couple more minutes.\n\n2. Add the arborio rice and coat the grains with oil. Add one-third of the vegetable stock and simmer gently. Cook until almost all the stock is absorbed. Add the pumpkin and a little more stock, and continue to simmer until the stock is absorbed. Continue to add more stock a little at a time, until the pumpkin is cooked.\n\n3. When the risotto is almost ready, heat the sunflower oil in a small frying pan and quickly fry the sage leaves until they are crispy.  This will only take a few seconds so be careful not to burn the leaves.\n\n4. Stir the butter into the risotto, and season well with salt and pepper. Keep stirring on the heat until the butter has melted and the risotto is smooth and creamy. Divide into four servings and top each portion with a few crispy sage leaves.  Serve with grated Parmesan if desired.",
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      "body": "We all like trying something new and fresh, right?  I think that whilst I have cooked a large assortment of grains in my time, I have kept quinoa to a minimum due to my lack of knowledge about how to cook it perfectly. Quinoa was something that I thought was only available in health food stores but after discovering it in the aisle of my local supermarket, it will for sure be making a more regular appearance on the dinner plate. \n\nhttps://cdn.steemitimages.com/DQmSLBkp9onzAQ8afQJ7gbP3vFiY4r3KpRPTiyKsJEjmGmg/Spiced%20Quinoa%20with%20Cranberries.png\n\nQuinoa is a very healthy grain, it has the advantage that you can combine it with a variety of vegetables, nuts and legumes. It can also be eaten as an aperitif, in salads, as a side dish, or as a main meal.  Quinoa has 3 times more protein than rice and wheat and is also a source of fiber, iron, B vitamins, and folic acid.\n\nOf course, one can substitute quinoa with rice and cashews to match that nutty flavour, but if you find the real McCoy then you are on to a winner.  It is not only the end result of the cooked quinoa that had the wow factor, it is also the combined spiciness of this wonderfully coloured and aromatic recipe.\n \nPreparation Time:\nCooking Time:\nServes: 4\n\nIngredients: \n180g quinoa\n360ml water\n2 tbsp extra-virgin olive oil\n2 garlic cloves, peeled and minced\n½ medium sized onion, diced\n2 cups water\n1 tsp kosher salt\n1 bell pepper, diced\n60g dried cranberries, rough chopped\n70g blanched slivered almonds\n¼ tsp ground cinnamon\nfreshly ground black pepper, to taste\n2 tbsp fresh mint, chopped\n\nInstructions:\n1. In a mesh strainer, rinse the quinoa under running water.  Drain and set aside.\n\n2. Add 2 tablespoons of olive oil to a medium-size saucepan fitted with a lid. Heat the oil over a medium heat and then add the minced garlic and onions. Continuously stir until the onions are translucent.\n\n3. Add the washed quinoa to the saucepan and add the water and salt. Bring the quinoa to a boil, cover with the lid and reduce to a simmer until all of the water is absorbed; approximately 20 minutes.\n\n4. Turn off the heat and allow it to sit covered for 5 to 10 minutes to finish cooking.\n\n5. Taste and season with more salt and freshly black pepper.\n\n6. Add the bell pepper, cranberries, almonds, and cinnamon to the cooked quinoa, stir to combine.\n\n7. Add the mint, just before serving gently stir into the quinoa. Garnish with additional mint if desired.",
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      "body": "There are quite a few ingredients in this stir-fry, hence the mixture of tastes and textures.  Squid is stir-fried in a matter of minutes and the five-spice sauce compliments the flavour. \n\nhttps://1.bp.blogspot.com/-l44XFM-3Lp4/YAC3vxGnS1I/AAAAAAAAVmE/VjmXlcnt7p4DGc7DoNEnJoCTArtngihqwCLcBGAsYHQ/w640-h480/Stir-Fried%2BSquid%252C%2BMushroom%2B%2526%2BFive-Spice.png\n\nThe combination of these molluscs with mushrooms is a little unusual but the result is an original dish with character.\n\nhttps://1.bp.blogspot.com/-ySlOe1fn2d0/YMIn7lSNXOI/AAAAAAAAWjM/mp1NtZr5B8Ef5IK82m4zwX2juTsH03e2QCLcBGAsYHQ/w640-h480/Stir-Fried%2BSquid%252C%2BMushroom%2B%2526%2BFive-Spice.png\n\nPrep Time: 20 mins\nCook Time: 15 mins\nServes: 4\n\nIngredients\n450g squid rings\n45ml oil\n2.5cm fresh root ginger, grated\n1 garlic clove, crushed\n8 spring onions, cut diagonally\n1 red pepper, seeded and cut into strips\n1 fresh green chilli, seeded and thinly sliced\n6 shiitake mushrooms, sliced\n1 tsp Chinese five-spice powder\n30ml soy sauce\n1 tsp sugar\n15ml rice wine or dry sherry\n\nInstructions:\n1. Heat the oil in a preheated wok. Stir-fry the squid quickly. Remove the squid from the wok with a slotted spoon and set aside.\n\n2. Add the ginger, garlic, spring onions, red pepper, chilli and shiitake mushrooms to the oil remaining in the wok and stir-fry for 2 minutes.\n\n3. Return the squid to the wok and stir in the five-spice powder. Stir in the soy sauce, sugar and rice wine or dry sherry. Bring to the boil and cook, stirring, for 1 minute. Serve immediately.",
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      "body": "We eat a lot of fresh salads in this spring sunshine here in Tenerife. Okay, not just during the afternoon when the sunlight is beating down on us with these warm temperatures, but also in the evenings. As hot dinners in this already warm, sometimes clammy weather can really make one feel rather tired, it's nice to have a refreshing salad such as this as a starter, accompanying plate of food or even a main course with some bread and a glass of wine.\n\nhttps://1.bp.blogspot.com/-5swq8JOMxRo/YLOv3VbOORI/AAAAAAAAWfA/Wg1k20mWPfIyIN80uHTYckYz71WBpafsACLcBGAsYHQ/w640-h446/Orange%2B%2526%2BGoat%2527s%2BCheese%2BSalad%2BRecipe.png\n\nI've always found it interesting to play around with food flavours, not just with salads of course. It prevents me from getting bored of the same recipes over and over again. It applies to everything in life I guess. That said though, I have lost track of just how many times I have watched my favourite film repeatedly this week.\n\nhttps://1.bp.blogspot.com/-lJ1K1_q2LyI/YLOxqv8n2kI/AAAAAAAAWfI/MYOcVHgxBxIfcPM7-dADWaeEKAlDLwfGACLcBGAsYHQ/w640-h556/Orange%2B%2526%2BGoat%2527s%2BCheese%2BSalad%2BRecipe2.png\n\nThis salad can be prepared with many different types of goats' cheese (or cheese in general) to suit one's personal taste. I used plain goat's cheese here but I have been recommended Mató which is a fresh Catalan goats' cheese, or a mature French Sainte Maure.  The forecast for tomorrow is set to be another very sunny and very warm day so I'll take up on that advice and make another goat's cheese salad for lunch.\n\nPrep Time: Less than 10 minutes\nCook time: None\nServes: 4\n\nIngredients:\nbunch rocket/watercress leaves\n2 x 175g small log-shaped goats' cheese, sliced\n2 oranges, peeled, segmented and trimmed\n12 walnut halves, chopped\n\nDressing:\n6 tbsp olive oil\n1 tbsp fresh orange juice\n1 tbsp vinegar\na little grated orange rind\nsalt and freshly ground black pepper\n\nInstructions:\n1. Divide the rocket leaves between four individual plates.\n\n2. Arrange four to five slices of goat's cheese on each plate and place the segmented orange around the cheese and sprinkle with chopped walnuts.\n\n3. Mix the dressing ingredients and beat well with a whisk or a fork.  Pour over the salad and serve at once.",
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      "body": "I adore smoked salmon. This recipe is so amazingly adaptable, heavenly, and delicious as well. Also, the salmon adds a touch of class to any dish in which it shows up. Who could request more?\n\nhttps://1.bp.blogspot.com/-UIDbViCClFg/YEeaN-j4xWI/AAAAAAAAV4w/0-oRwvYsCbAxsTY6GR9n4XJfyiaI-igbgCLcBGAsYHQ/w640-h480/Fettuccine%2Bwith%2Bsmoked%2Bsalmon%252C%2Basparagus%252C%2Bsun-%2Bdried%2Btomatoes.png\n\nOne of our most loved weeknight suppers at home is this basic smoked salmon and fettuccine recipe. In case you're using ready-made fettuccine, the whole recipe can be thrown together in the time it takes to boil the water and cook the pasta. Basic as it seems to be, this dish is exquisite to eat on its own or as a starter dish of a three-course meal.\n\nServes: 4\n\nIngredients\n50g sun-dried tomatoes\n340g fettuccine\n2 egg yolks \n1 bunch asparagus\n500 ml heavy cream\n30 g butter\n110g smoked salmon\nsalt and pepper\n\nInstructions\n1. Soak the sun-dried tomatoes in boiling water for 30 minutes. Drain, slice and set aside.\n\n2. Cook the fettuccine \n\n3. Beat the egg yolks and add to the cream.\n\n4. In a large pan, melt the butter, add the pasta, the egg yolk and cream mixture, the Parmesan and the sun-dried tomatoes.\n\n5. Mix everything together being careful that the sauce doesn't thicken\n\n6. Remove from heat and add the slices of smoked salmon.  Garnish with chopped chives, if desired, and serve immediately.",
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      "body": "I adore smoked salmon. This recipe is so amazingly adaptable, heavenly, and delicious as well. Also, the salmon adds a touch of class to any dish in which it shows up. Who could request more?\n\nhttps://1.bp.blogspot.com/-UIDbViCClFg/YEeaN-j4xWI/AAAAAAAAV4w/0-oRwvYsCbAxsTY6GR9n4XJfyiaI-igbgCLcBGAsYHQ/w640-h480/Fettuccine%2Bwith%2Bsmoked%2Bsalmon%252C%2Basparagus%252C%2Bsun-%2Bdried%2Btomatoes.png\n\nOne of our most loved weeknight suppers at home is this basic smoked salmon and fettuccine recipe. In case you're using ready-made fettuccine, the whole recipe can be thrown together in the time it takes to boil the water and cook the pasta. Basic as it seems to be, this dish is exquisite to eat on its own or as a starter dish of a three-course meal.\n\nServes: 4\n\nIngredients\n50g sun-dried tomatoes\n340g fettuccine\n2 egg yolks \n1 bunch asparagus\n500 ml heavy cream\n30 g butter\n110g smoked salmon\nsalt and pepper\n\nInstructions\n1. Soak the sun-dried tomatoes in boiling water for 30 minutes. Drain, slice and set aside.\n\n2. Cook the fettuccine \n\n3. Beat the egg yolks and add to the cream.\n\n4. In a large pan, melt the butter, add the pasta, the egg yolk and cream mixture, the Parmesan and the sun-dried tomatoes.\n\n5. Mix everything together being careful that the sauce doesn't thicken\n\n6. Remove from heat and add the slices of smoked salmon.  Garnish with chopped chives, if desired, and serve immediately.",
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      "body": "If at first you don´t succeed, try again. Being my own self-critic, I gave this delight a couple of tries before nailing it.  The first time I wasn't able to find a market that sold field mushrooms so I used baby mushrooms instead and to be honest, the result was quite bland.\n\nThe gentleman who runs the bar/restaurant up the road here has worked in the restaurant trade for many a long year. When I drop by for my morning barraquito we always somehow end up swapping recipe ideas, telling stories about cooking and dining experiences and the like.\n\nhttps://1.bp.blogspot.com/-_ft3VuapLnw/YBR3Fq8cLWI/AAAAAAAAVrM/v23IvT7ttTYQZQXL7dHQHa1y4qr-iguCQCLcBGAsYHQ/w640-h480/Gnocchi%2Bwith%2BShiitake%2BMushrrom%252C%2BAsparagus%2B%2526%2BBlue%2BCheese.png\n\nHe suggested that I should try shiitake mushrooms as an alternative to the field mushroom type.  I had gone through a phase of Asian cooking some time back and had the joy of trying these before.  Shiitake mushrooms are sold fresh which are quite crunchy in texture, or dried which have a concentrated flavor and can be quite firm.\n\nDried shiitake mushrooms need to be rehydrated by soaking them in hot water before for 15-20 minutes. The longer one soaks the mushrooms, however, the more flavoursome they become. So for the best results, soak them overnight.  If you´re tight for time or just can´t be too fussed then a short soak will do the trick.\n\nPrep Time: 30 min\nCook Time: 20 min\nServes: 4\n\nIngredients:\n500 g ready-made gnocchi\n300 g asparagus\n2 tablespoons olive oil\n300 g shiitake mushrooms \n1 small shallot, finely chopped \n200 g frozen peas, thawed\nsalt and ground black pepper\n100g gorgonzola cheese\nfresh chives\nfinely grated lemon zest \n\nInstructions:\n1. Cover the shiitake mushrooms in boiling water. Soak for 20 minutes.  The mushrooms should almost double in size.  Squeeze out the excess liquid and discard the stems.  Slice the mushrooms and place to one side.\n\n2. Now the asparagus: snap off the hard ends. Cook the asparagus in salted boiling water for 3-5 minutes. Cool in a bowl of iced water. Chop into small bite-size pieces keeping the heads intact.\n\n\n3. Meanwhile cook the gnocchi in rapidly boiling salted water, You will know the gnocchi is ready when it floats to the top.\n\n4. Heat the olive oil in a large non-stick frying pan and sauté the shallot until soft.\n\n5. Add the shiitake mushrooms, asparagus, peas, salt and pepper. Add the gorgonzola and stir gently until melted through.",
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      "body": "This Spanish sofrito is an all-rounder. It can be served as a garnish or as an accompaniment to fish, boiled or roasted potatoes or even eggs.  It can be made in quantity and frozen in portions. We already know that it is better to freeze the pumpkin cooked and this is a good way because the possibilities of use are multiple. Besides as a garnish, can you imagine this sofrito with rice or pasta?\n\nhttps://1.bp.blogspot.com/-kDnaSyXDyEo/X6Rw6zIazZI/AAAAAAAAUuQ/kPBJyog_kqArjobOlncEQ8ppymorSEuAACLcBGAsYHQ/w640-h462/PumpkinwithChilli.png\n\nServes:4\n\nIngredients\n800 g pumpkin or butternut squash\n2 tbsp oil\n2 garlic cloves\n1 tsp grated root ginger\n2 bird´s eye chillies, finely chopped\n1 tsp finely grated lime zest\n1 tbsp lime juice\n21⁄2 tbsp light soy sauce\n185 ml vegetable stock\n1 tsp white sugar\n35g coriander, chopped\n\nInstructions:\n1. Peel the pumpkin and remove the seeds with a spoon. Dice the pumpkin flesh.\n\n2. Heat the oil in a large frying pan over medium heat.  Add the garlic, ginger and chilli. Stir-fry for 1 minute. Keep moving the garlic and chilli around the pan making sure they don´t burn, as this will create a bitter taste.\n\n3. Add the pumpkin, lime zest, lime juice, soy sauce, stock and sugar.  Cook for 10 minutes until the pumpkin is tender.\n\n4.  Remove the lid and gently stir-fry for 5 minutes, or until the liquid is reduced.  Gently stir in the chopped coriander and serve.",
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      "body": "I tend to chicken out a bit when making curry sauces.  I wanted to challenge myself today but alas couldn't find anywhere that sold lemongrass. I was really looking forward to using it to prepare fragrant curry sauce, along with coconut milk, green chillies and fresh herbs but it was not going to be.  I ended up simply buying ready-made green Thai curry paste.  Taking shortcuts does have benefits, saving on time and money, and while the sauce may not be the real McCoy, it still delivered on the \"wow\" factor. \n\nhttps://1.bp.blogspot.com/-ISAQEOcvibU/YLKHet5q9EI/AAAAAAAAWeg/r20v8HubAT82Y7u-PNwcmDdj0OB6YjLFgCLcBGAsYHQ/w640-h440/Thai%2BGreen%2BPrawn%2BCurry%2B1.png\n\n\nThe great thing with Thai cooking is that a lot of it can be prepared in advance and then served quickly with whatever it may be, and having the ready-made Thai curry paste helped here tremendously. It was as straightforward as cooking the basics and then adding it afterwards You can simply store the curry sauce in a jar in the fridge and use it as you please.\n\nhttps://1.bp.blogspot.com/-uoGn5ogS4bk/YLKH1eMCS0I/AAAAAAAAWeo/ubFAqkq133IpTF-dGH4PlGJxb4JBvp5AgCLcBGAsYHQ/w640-h516/Thai%2BGreen%2BPrawn%2BCurry%2B2.png\n\nDo you like your food spicy?  I enjoy an intensely flavoured meal now and then and this one certainly had a fiery taste. The coriander here helped cool the spiciness.  But going back to that chicken I mentioned; that's going to be the midweek menu with the already prepared curry sauce.  \n\nPrep Time: 15 minutes\nCook Time: 10 minutes\nServes: 4\n\nIngredients:\n4 shallots, finely chopped\n2 garlic cloves, finely chopped\n3 tbsp Thai green curry paste\n500ml coconut milk\n300g peas\n350g cooked prawns\n4tsp soy sauce\n4tsp lemon juice\na handful of coriander, chopped to serve\n\nInstructions:\n1. Heat the oil in a large saucepan. Add the chopped shallots and garlic and stir-fry for 2 minutes.\n\n2. Add curry paste and coconut milk and raise the heat until it starts to bubble.\n\n3. Add peas and cook for 1-2 minutes until softened.\n\n4. Add the prawns, soy sauce and lemon juice and stir to cook through.\n\n5. Stir in the chopped coriander and serve with noodles.",
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      "body": "Do you dare to prepare these chicken breasts with sesame and honey for an unforgettable dinner? \n\nThis is a recipe full of many flavours and in addition, it is a very simple dish.  The caramelisation of food consists of giving the ingredients a dark or golden colour, as well as giving it sweetness. This occurs when foods with a high degree of carbohydrates or sugar are heated, as in this case honey. The result of this recipe, thanks to this process, will impress anyone who tries it.  \n\nhttps://1.bp.blogspot.com/-ylUWuK-inTk/YK-mosp4jYI/AAAAAAAAWc4/lyY-dSVsbYMpHB7HzsNTFoPNCb5XHwsWACLcBGAsYHQ/w640-h426/Sesame-Caramelised-Chicken-Black-Plate.png\n\nPrep Time: 15 minutes\nCook Time: 20 minutes\nServes: 2 \n\nIngredients: \n175g Chinese egg noodles\n2 teaspoons of sunflower oil\n2 chicken breasts in strips\n3 carrots cut in sticks\n2 tablespoons of honey\n1 tablespoon of soy sauce\njuice of 2 limes\n3 tablespoons of toasted sesame seeds\n1 small bunch of coriander\nInstructions:\n1. Cook the noodles according to the instructions on the package, drain and mix with a teaspoon of oil so that they do not become sticky.\n\n2. Meanwhile, heat the remaining teaspoon of oil in a large wok, add the chicken and sauté over high heat for a few minutes.  Add the carrot sticks and cook for 4 more minutes until the chicken is done and slightly crispy on the outer skin.\n\n3. Quickly add the honey, soy sauce, and lime juice, cook for 30 seconds, add the sesame seeds and the cooked noodles.\n\n4. Use tongs to mix everything well. Heat briefly and decorate with fresh cilantro before serving.",
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      "body": "@@ -511,77 +511,77 @@\n om/-\n-b0ItbYoeoBU/X4MTGSgZjRI/AAAAAAAAUGU/wdIBLx_U2I8JnePVq9m1N35AonVlU5iog\n+ylUWuK-inTk/YK-mosp4jYI/AAAAAAAAWc4/lyY-dSVsbYMpHB7HzsNTFoPNCb5XHwsWA\n CLcB\n@@ -597,21 +597,19 @@\n 40-h\n-35\n+42\n 6/Sesame\n-%252B\n+-\n Cara\n@@ -619,37 +619,35 @@\n ised\n-%252B\n+-\n Chicken\n-%252Bon%252Btabl\n+-Black-Plat\n e.png%0A%0A\n+%0A\n Prep\n",
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      "body": "It seems like I am on a roll with pasta. As simple as this looks, it is actually very bold in flavours; the acidity of the tomato, the saltiness of the anchovies and the capers and the heat from the chilli flakes.  It is the sauce here that offers a real punch to the taste buds.  \n\nhttps://1.bp.blogspot.com/-IzpsgOVduOE/X7gcCR2k2sI/AAAAAAAAU6Y/bT30Ah35zRcB206zu8EcTKPXXBojA2dhgCLcBGAsYHQ/w640-h480/Spaghetti%2BPuttanesca.png\n\nI like it very hot, so I usually make a puttanesca only suitable for the very daring. If you don't like spicy too much, or you don't tolerate it well, I recommend reducing the amount of chilli flakes in the sauce so as not to have any surprises.\n\nPrep Time: 20 min\nCook Time: 20 min\nServes: 4\n\nIngredients:\n4 tbsp olive oil\n2 cloves garlic, sliced\npinch of dried chilli flakes\n8 anchovy fillets\n800g chopped tomatoes\n300g spaghetti\n100g black olives\n1 tbsp capers\nfresh parsley\n\nInstructions: \n1. Put water for the pasta on to boil.\n\n2. Heat the oil in a shallow based frying pan and add sliced cloves of garlic, dried chilli flakes and chopped anchovy fillets in a frying pan with 4 tbsp of olive oil. Stir as it cooks for a couple of minutes until the anchovies start to dissolve\n\n3. Add salt to the boiling water and cook the spaghetti as per packet instructions.\n\n4. Add the chopped tomatoes, olives and capers and cook for about 10 minutes. Taste for seasoning.\n\n5. Add the cooked spaghetti, stir to mix and scatter with chopped parsley.",
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      "body": "Experimenting in the kitchen with ingredients is such a thrill. I discovered about food pairing which is a method so inspiring that there will be no ends to menu creation.  Food pairing relies on what flavours go well together and while it can raise an eyebrow at first glance - beetroot and chocolate or beer in a sweet cake for example can, after a little bit of playing around can be very, very surprising and satisfying at the same time.\n\nhttps://1.bp.blogspot.com/-OGLAdYHJppQ/YEPIbHjlzfI/AAAAAAAAV2Y/rXpeWMarvQseFZ75GjGP719IlE5RdL8GACLcBGAsYHQ/w640-h640/Golden%2BChicken%2B%2526%2BRocket%2BSalad%2Bwith%2BRaspberries%2Bon%2BBlack%2BPlate.png\n\nIt may not be very straightforward; it is based on smell as well which is one of the senses that attracts one to food. Taste and sight are of course important to a plate of food, but overall it is the end result that can make a gastronomic mission such a delight to savour.\n\nThis summery dish (ok, it´s November but we can make exceptions when cooking, right?) works extremely well because of the sweetness of raspberries and citrus of lime. Basil or tomato is a good match too so it just takes a bit of experimenting - it´s all just a matter of taste.\n\nDon't be disheartened by the number of ingredients here; the food can be prepared and served very quickly indeed.\n\nPrep Time: 15 mins\nTotal Time: 20 mins\nServes: 4    \n\nIngredients:\n50ml extra virgin olive oil\n1tsp lime zest\n3 tbsp lime juice\n11⁄2 tbsp honey\nPinch of salt\nFreshly ground black pepper\n120g rocket leaves\n3 chicken fillets, sliced\n125g raspberries\n110g Parmesan\n150g peas\n1 avocado, diced\n1⁄2 red onion, sliced\n\nInstructions:\n\n1. Whisk together the olive oil, lime zest, lime juice and honey. Season with salt and pepper and set aside. \n\n2. Place the rocket leaves in a large bowl and top with the chicken, raspberries, mozzarella, peas, avocado and red onion. Season with salt and pepper and then drizzle over the dressing.  Toss the ingredients together and serve.",
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      "title": "Chicken & Rocket Salad with Raspberries Recipe"
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      "author": "maxterchef",
      "body": "You have to be careful when using sage.  The flavour can be very strong and overpower any dish so use the herb sparingly.  The lemon butter dressing here compliments the flavours.\n\nhttps://1.bp.blogspot.com/-Y9sAKAmO4sQ/X6r-7Vn-NxI/AAAAAAAAUzo/ocBSG08R_6AGIO4dn3ilRNdV-ZgMsz6KQCLcBGAsYHQ/w640-h480/Crispy%2BSage%2BChicken%2Bwith%2BRocket%2B%2526%2BLemon.png\n\nServes 4\n\nIngredients\n\nFor the chicken breasts-\n     4 boneless chicken breasts, skin removed                                                         \n     10-12 fresh sage leaves, finely chopped\n     12 black peppercorns, crushed\n     8 tbsp plain flour \n     2 eggs, beaten\n     150 ml milk \n     250 g fresh breadcrumbs \n     180 g unsalted butter \n     1/2 lemon, juice only\n\nFor the salad-\n     Olive oil for drizzling\n     1/2 tsp balsamic vinegar\n     100 g rocket leaves\n     80 g freshly grated fresh Parmasan, to serve\n\nInstructions:\n1. For the chicken breasts, place each chicken breast on a chopping board. Using a rolling pin, flatten each chicken breast until it has widened and become thinner. Season the chicken breasts with the chopped sage and black pepper.\n\n2. Empty the flour into a large bowl. Beat the eggs with the milk in a separate bowl. Sprinkle the fresh breadcrumbs onto a plate.\n\n3. Coat each chicken breast in the flour, shaking off any excess. Dip each floured chicken breast in the egg and milk mixture, then coat with the breadcrumbs.\n\n4. Heat half the butter in a frying pan over a medium heat.  Add two of the breaded chicken breasts and fry for 4-6 minutes on each side until the breadcrumbs are crisp and golden-brown, and the chicken breasts are cooked through.  Remove from the pan and keep warm. \n\n5. Repeat the process with the remaining 2 chicken breasts. \n\n6. Heat the remaining butter in the frying pan in a low to medium heat. When the butter has melted, squeeze in the lemon juice and remove it from the heat.\n   \n7. For the salad, mix together the olive oil and balsamic vinegar in a large bowl, until well combined.  Add the rocket leaves and mix well to coat the leaves in the dressing.\n\n8. To serve, divide the dressed rocket leaves between 4 plates. Place a chicken breast on top of each salad. Drizzle a little of the lemon butter over each breast and sprinkle with Parmesan.",
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      "body": "Homemade soup makes a warming lunch treat and is also a great starter for any meal. I thought it may have required an excessive amount of push to make a palatable mushroom soup however, this one can't be flawed.\n\nhttps://1.bp.blogspot.com/-UQVt7n6Se8o/YHtQwrSRg3I/AAAAAAAAWBw/timbUu-2V4I8Z0vzN50g_vNgx3WA3bSkQCLcBGAsYHQ/w640-h620/Cream%2Bof%2BMushroom%2BSoup.png\n\n\nThere is no dishonesty here; no insane procedures or additions.  It is simply some onions blended with mushrooms, which in one way or another consolidate to make this incredible soup on its own but it's the dry sherry that gives it an extra edge.\n\nThis was one of the least demanding weeknight dinners I've made and sincerely, a standout among the most delightful.\n\nPrep Time: 15 mins\nCook Time: 30 mins\nServes: 4\n\nIngredients:\n2 tbsp butter\n1 onion, finely chopped\n3lb field mushrooms, finely chopped\n2 garlic cloves\n2 tbsp dry sherry\n1 liter vegetable stock\n2 tbsp fresh parsley, finely chopped\n2 tbsp fresh cream \nparsley leaves for garnish\n\n\nDirections:\n1. Melt butter in a large saucepan and fry the onion until it is translucent but not browned.\n\n2. Add the field mushrooms and garlic and continue frying, around 10-15 minutes.\n\n3. Add the dry sherry, turn up the heat and let the soup boil; this burns off the alcohol in the dry sherry but still keeps the flavor.\n\n4. Leave to cool and then transfer to a blender. Whiz into a smooth paste.\n\n5. Add the vegetable stock and blend until smooth, then add the parsley and the cream and blend together.\n\n6. Pour back into the saucepan and heat gently.\n\n7. Add to 4 separate bowls, add parsley leaves for garnish.  Serve with crusty bread.",
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      "title": "Cream of Mushroom with Dry Sherry Soup Recipe"
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      "author": "maxterchef",
      "body": "@@ -1,16 +1,16 @@\n I haven\n-%C2%B4\n+'\n t much t\n",
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      "title": "Parmesan Chicken with Basil & Mustard Salsa Verde Recipe"
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      "body": "I haven´t much time to myself for many months now but I am back full force.  This dish will get things off on a good start again.\n\nIf you´re in a hurry then check this out quick and easy recipe. It is so straightforward that anyone can fit it into their busy lifestyle. Go on...it´ll only take a half hour.\n\nhttps://4.bp.blogspot.com/-ZCsvHEdApiY/W42UnafaIHI/AAAAAAAAMUo/BBHbOWU9vssKHaI16fbdg4BT3A8SZxjBgCLcBGAs/s640/Parmesan%2BChicken%2Bwith%2BBasil%2B%2526%2BMustard%2BSalsa%2BVerde.png\n\nPrep Time: 10-15 mins\nCook Time: 5 mins\nServes: 4\n\nIngredients:\n3 eggs\n30 g fresh basil\n2 tbsp capers, rinsed\n1 tbsp Dijon mustard\n2 tbsp freshly grated Parmesan\n185 ml olive oil\n100 g dry breadcrumbs\n4 chicken breasts\n150 g rocket leaves\nlemon wedges to serve\n\nInstructions:\n1. Place one egg in a saucepan of cold water and bring it to the boil and cook for one minute. Remove from the heat an refresh under cold water. Peel the egg and place a a food processor with the fresh basil, capers, Dijon mustard and 1 tablespoon of the Parmesan cheese, until combined.\nGradually add 60 ml of the olive oil and process until you have a coarse sauce. Do not over-process.\n\n2. Beat the remaining eggs together with 1 tablespoon of water. Combine the breadcrumbs with the remaining Parmesan on a plate. Pound each chicken breast between two sheets of plastic wrap or cling film with a rolling pin until 5 mm thick. Dip the chicken in the egg mixture, then coat in the breadcrumb mixture. Place on a plate an refrigerate until necessary.\n\n3. Heat the remaining olive oil in a large frying pan over a high heat and cook the chicken breasts in batches for 3-4 minutes until golden on both sides and cooked through.\n\n4. Serve with the salsa verde, rocket leaves and lemon wedges.",
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