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Recipes
SAUSAGE****Laura Calder's Sausage and Lentils
By Unblond1
* *Put* the lentils in a saucepan with the stock, onion, bay leaf and thyme
- 2 servings
- 3 ounces du Puy lentils
- 1 1/4 cups chicken stock
- 1/2 onion, peeled - leave both ends on, otherwise it falls apart and you have to pick out each piece
- few sprigs of thyme, tied with a piece of string so you can fish out the stalks
- 1 bay leaf
- 1 tablespoon butter
- 1 - 2 shallots, minced
- 1 - 2 tbsp. walnut or hazlenut oil (this contributes much to the flavour, don't be tempted to substitute plain olive oil)
- salt and pepper
- 1 fresh italian or plain pork sausage from Tarini's
ICE CREAM - Gelato Affogato
By Unblond1
* Scoop ice cream into four small serving dishes or espresso cups
- 4 servings
- Coffee (or other flavour) premium ice cream
- 1/2 - 2/3 cup of hot espresso
- 2 tablespoons dark rum, or other liqueur of choice
VODKA****Smoked Citrus Caesar
By Unblond1
20/05/17 - I kinda liked this personally but both Andria and Dan found it too sweet
- 1/2 oz. Monin Habanero Lime Syrup
- 1/4 oz. Monin Hickory Smoke Syrup
- 1 1/2 oz. citrus vodka
- 1/2 oz. fresh lime or lemon juice
- 5 oz. Caesar mix
- splash each Worchestershire and Tabasco sauce
- ice
- Garnish: Jalapeño Pepper, Lime, Olive
CAULIFLOWER - Parmesan-Roasted Cauliflower
By Unblond1
Preheat oven to 425°. Toss cauliflower florets on a large rimmed baking sheet with onion, thyme, garlic, and oil; ...
- 1/2 head cauliflower, cut into florets (3 cups / 255 grams)
- 1/2 medium onion, sliced, or equivalent amount of quartered shallots - root ends intact either way
- 2 sprigs thyme
- 2 garlic cloves, unpeeled
- 1 1/2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1/4 cup grated Parmesan (25 grams)
VINAIGRETTE****Jalapeno-Lime Dressing
By Unblond1
22/08/2015 - This is very good
- 2-4 jalapeños, seeded and finely chopped (I used 4 relatively small ones)
- 1/4 cup lime juice + zest (2-4 limes, depending on size and juiciness)
- 1 teaspoon liquid honey
- 2 tablespoons sherry or white wine vinegar
- 6 tablespoons best olive oil
- 2 cloves garlic, minced
- 2 - 3 green onions, finely chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon (milder) chili powder of choice
- 1/2 cup loosely packed fresh parsley, chopped
- 1/2 cup loosely packed fresh mint, chopped
- 1/4 cup loosely packed fresh cilantro, chopped, OPTIONAL
- salt and pepper to taste
QUINOA-Lemon Rosemary Quinoa with Fiddleheads & Mushrooms
By Unblond1
18/05/15 - I fully intended to make this but I ran out of steam
- 1/2 cup white quinoa
- 8 ounces fiddleheads, cleaned
- 2 ounces pancetta, diced (my addition)
- 4 ounces mushrooms (I used portobello), chopped
- 2 cloves of garlic, minced
- 1 tablespoons fresh rosemary, finely chopped
- 1 tablespoon olive oil
- Juice and zest of 1 lemon
- 1/2 teaspoon red pepper flakes
- Salt & pepper to taste
- freshly grated parmigiano reggiano or pecorino romano to serve
- drizzle of best olive oil to serve
GROUND TURKEY-Teriyaki Turkey Rice Bowl
By Unblond1
These quantities will make 3 servings of the turkey with two of those servings over rice
- 1/4 cup Low Sodium Soy Sauce
- 2 tablespoons water
- 1 Tablespoon Red Wine Vinegar
- 1 Tablespoon Splenda brown
- 1 tablespoon granulated sugar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 pinch hot pepper flakes
- 1/2 tablespoon cornstarch
- 1 tablespoon warm water
- 1/2 tablespoon olive oil
- 1/2 cup diced onion
- 1/2 cup minced sweet peppers, mixed colours (my addition)
- 1 jalapeno, seeded and diced or slivered (my addition)
- 1 tablespoon minced garlic
- 8 ounces Ground Turkey
- 1/2 cup finely chopped broccoli
- 1 large carrot, peeled and grated
- 2 green onions, diced, for garnish
- 6 tablespoons brown basmati rice
- 1 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds
OIL - Lemon-Infused Olive Oil
By Unblond1
Make sure as much of the pith as possible is removed from your lemon peel
- 3/4 cup extra virgin olive oil
- peel of 1 lemon
QUINOA****Quinoa, Pear and Spinach Salad-in-a-Jar
By Unblond1
14/03/16 - VG. Nice combination of flavours, pear is very nice
- 4 tbsp maple balsamic dressing (This is enough. The quinoa soaks it up but it's still enough to dress everything else)
- 1 cup cooked quinoa (82 grams cooked per jar)
- 1 large ripe pear, diced
- 4 tbsp (28 grams) pecans, chopped
- 4 tbsp chopped red onion
- 4 tbsp (36 grams) dried cherries or cranberries
- 4-6 cups baby spinach or spinach/arugula blend (or enough to fill the jar)
SCOTCH**Rob Roy
By Unblond1
21/01/17 - Dan didn't like at all, too bitter
- 1 1/2 ounces blended Scotch
- 3/4 ounce Cinzano or other vermouth rosso
- 1 dash Angostura or Orange Bitters
- twist of orange or lemon
- cherries and/or sweet cocktail onions, to garnish