The post Simple Recipe for Homemade Apple Butter appeared first on Cooking 4 All.
]]>Ingredients:
- 4 pounds of apples ( a mix of sweet and tart varieties is best)
- 2 cups of apple cider or apple juice
- 1 cup of sugar
- 2 teaspoons of cinnamon
- 1/4 teaspoon of cloves
- 1/4 teaspoon of allspice
Instructions:
- Start by peeling, coring, and slicing your apples.
- Place the apple pieces in a large pot and add the apple cider or juice. Bring the mixture to a simmer over medium heat, then reduce the heat and let it cook down for an hour until the apples are completely soft.
- Add the sugar, cinnamon, cloves, and allspice. Continue to simmer, stirring occasionally until the mixture thickens.
- For a smooth apple butter, use an immersion blender to puree the mixture right in the pot. If you prefer a chunkier texture, you can mash the apples with a potato masher.
- Preserve the apple butter by canning using a water bath method, or store it in the refrigerator for up to two weeks.
The post Simple Recipe for Homemade Apple Butter appeared first on Cooking 4 All.
]]>The post This Fish Traybake is Ideal for a Summer Gathering appeared first on Cooking 4 All.
]]>Ingredients (to serve 8):
- 6 fillets of white fish of your choice
- 2 cups of new potatoes, scrubbed clean if needed
- 1 head of broccoli
- 2 white onions
- 3 cloves of garlic
- 1/2 cup of white wine
- 1 cup of vegetable stock
- 1 can of tomatoes
- Salt and pepper, to taste
Instructions:
- Bring a large pan of salted water to the boil and cook the potatoes for 5 – 6 minutes.
- Drain the water and allow the potatoes to cool.
- Slice the broccoli into even-sized pieces and finely slice the onions.
- Crush the garlic and mix this into the tomatoes.
- Layer the fish fillets, potatoes, broccoli and onions into a large baking tray.
- Pour over the stock, tomatoes and wine and season to taste.
- Bake in an oven heated to 400° F for 25 – 30 minutes.
The post This Fish Traybake is Ideal for a Summer Gathering appeared first on Cooking 4 All.
]]>The post This Classic Southern Quiche is Packed with Bacon, Veggie, Cheese appeared first on Cooking 4 All.
]]>Ingredients:
- 1 ready-made pie crust (or homemade if you prefer)
- 6 large eggs
- 1 cup heavy cream
- 1/2 pound bacon, cooked and crumbled
- 1 cup sharp cheddar cheese, grated
- 1/2 cup diced onions
- 1/2 cup diced bell peppers
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons butter
- Optional garnishes: chopped chives, parsley, or additional cheese
Instructions:
- Preheat your oven to 375°F.
- Fit the pie crust into a 9-inch pie plate, crimping the edges. Prick the bottom with a fork and bake for 8 minutes until slightly browned.
- In a skillet, melt butter and sauté diced onions and bell peppers until soft; set aside to cool.
- Whisk eggs, heavy cream, salt, black pepper, and optional cayenne pepper in a bowl. Add in the vegetables, bacon, and cheese. Mix well.
- Pour the mixture the crust and bake for 35-40 minutes until set.
- Cool for 10 minutes before slicing and garnish with chives, parsley, or extra cheese.
The post This Classic Southern Quiche is Packed with Bacon, Veggie, Cheese appeared first on Cooking 4 All.
]]>The post Check Out This Vegetable Packed Frittata Recipe appeared first on Cooking 4 All.
]]>Ingredients (6 servings):
- 7 large eggs
- 2 large potatoes, scrubbed and peeled
- 2 cups fresh spinach (or other greens of your choice)
- 4 scallions
- 1 cup of fresh or frozen peas
- 1/2 teaspoon of salt
- 1 teaspoon of black pepper
- 1/2 cup of grated cheese
- 1 small handful of fresh green herbs (your choice of parsley, basil, and oregano)
- 2 tablespoons of oil
Instructions:
- Preheat the oven to 390 °F.
- Grate the potatoes, and then gather the grated potato and squeeze it in a clean cloth to remove as much of the water as possible.
- Finely shred the spinach. If using other, tougher greens, lightly steam them for 3 – 4 minutes first.
- Finely chop the scallions.
- In a large bowl, whisk the eggs, along with the salt and pepper and the cheese.
- Heat half of the oil in a large, oven-proof frying pan. Add the grated potato and keep stirring, cooking it for 5 – 6 minutes.
- Add the remainder of the oil to the pan, along with the chopped scallions and the peas. Cook for a further 5 minutes.
- Lower the heat to medium, and add the egg mix to the pan. Stir once, allowing the potatoes and peas to mix through the eggs, and then leave the frittata to cook on the bottom for 4 – 5 minutes.
- Scatter the herbs over the top of the frittata, and then place the pan into the oven. Bake for 5 – 10 minutes, until the eggs are set on top.
- Allow the frittata to cool slightly before serving.
The post Check Out This Vegetable Packed Frittata Recipe appeared first on Cooking 4 All.
]]>The post This Cashew Nut and Honey Sauce Goes Great With a Roast Dinner appeared first on Cooking 4 All.
]]>Ingredients
- 1 cup of cashew nuts
- 1 large tablespoon of honey
- 2 teaspoons of soy sauce
- 1 teaspoon of French mustard
- 3 cloves of garlic
- 1/2 a cup of water
- Salt
- Black pepper
(@whatinthehealth_)Instructions
- Place your cashews in a bowl of water and soak them overnight in the fridge. Once they have soaked, drain them and rinse.
- Using a blender or food processor, combine your cashews with your honey, soy sauce, mustard, and garlic.
- Blend all of your ingredients until you reach a smooth consistency. If the mixture is too thick, you can add more water to thin it out a bit.
- At this point, taste it for salt, creaminess and to see if it has enough of a kick. You can add more soy sauce, honey, or mustard to adjust according to your preferences.
- When you are ready to eat, gently warm your sauce. This will be delicious with every part of a roast dinner, but especially chicken or lamb.
The post This Cashew Nut and Honey Sauce Goes Great With a Roast Dinner appeared first on Cooking 4 All.
]]>The post This Potato Gratin is the Best Winter Dish appeared first on Cooking 4 All.
]]>Ingredients (to serve 4)
- 8 large potatoes
- 12 small mushrooms
- 1 leek
- 1/2 cup of cream
- 1 cup of grated cheese, such as cheddar or Comte
- 4 tablespoons of butter
- 1 teaspoon of cinnamon
- 1 teaspoon of ground black pepper
Instructions
- Peel and slice the potatoes thinly, keeping them as evenly shaped as possible.
- Finely slice the leek and mushrooms.
- Heat one tablespoon of butter in a pan and add the leek and mushrooms. Cook until the leek has softened, you may need to drain off some of the mushroom’s liquid.
- Add the pepper and cinnamon to the vegetables and stir through well.
- Combine the cream, cheese and remainder of the butter in a pan. Heat through until the cheese has melted.
- In an oven proof baking tray, arrange the potatoes and fried vegetables before pouring over the cream mix.
- Season with a little more salt and pepper if desired, and then bake in an oven at 400 F for 45 minutes.
Gooey, cheesy and totally dreamy, this dish ticks a lot of boxes, so try it for yourself.
The post This Potato Gratin is the Best Winter Dish appeared first on Cooking 4 All.
]]>The post The Perfect Latkes Recipe to Make for Hanukkah This Year appeared first on Cooking 4 All.
]]>Ingredients
- 4 large potatoes, peeled
- 1 onion
- 2 eggs, lightly beaten
- ¼ cup all-purpose flour or matzo meal
- 1 teaspoon baking powder
- Salt and pepper to taste
- Oil for frying
Instructions
- Grate the potatoes, place them in a clean kitchen towel, and squeeze out excess moisture.
- In a large mixing bowl, combine all the ingredients in a bowl. Mix well until everything is evenly incorporated.
- Pour enough oil into a frying pan to cover the bottom generously. Heat the oil over medium-high heat until hot but not smoking.
- Take a heaping tablespoon of the potato mixture and carefully place it into the hot oil, flattening it slightly with a spatula. Fry the latkes for 3-4 minutes on each side or until they turn golden brown and crispy.
- Once the latkes are crispy, remove them from the oil and place them on a paper towel-lined plate or baking sheet to drain any excess oil.
- Serve the latkes warm with applesauce and sour cream and enjoy.
The post The Perfect Latkes Recipe to Make for Hanukkah This Year appeared first on Cooking 4 All.
]]>The post The Best Nut Roast Recipe Ever appeared first on Cooking 4 All.
]]>Ingredients (to serve 6)
- 2 cups of red lentils, cooked
- 3/4 cup of chestnut puree
- 1 cup of chopped mixed nuts
- 2 tablespoons of peanut butter
- 2 tablespoons of butter
- 1/4 cup of red wine
- 1 onion
- 1 leek
- 1 cup of vegetable stock
- 1 teaspoon of thyme
Instructions
- Melt the butter in a pan.
- Add the sliced onion and leek and fry for 10 – 15 minutes, stirring to ensure the vegetables don’t burn.
- Add the chestnut puree, cooked lentils, chopped nuts and peanut butter. Stir well.
- Add the red wine and vegetable stock, simmer for 5 minutes.
- Add the thyme, stir through well, and then transfer to an oven proof dish.
- Bake at 350 degrees F for 40 minutes, taking care the top doesn’t burn.
Nut roast is a great option for a winter vegetarian feast. Serve it with cranberry sauce for an authentically festive flavor!
The post The Best Nut Roast Recipe Ever appeared first on Cooking 4 All.
]]>The post The Creamiest Viral Mashed Potatoes appeared first on Cooking 4 All.
]]>@cookingwithshereen Best Mashed Potatoes! #tiktokcooks #hellofall #comfortfood #homecooking #cookingwithshereen #fyp ♬ original sound – Shereen Pavlides
Wash and peel 3 pounds of rustic potatoes. Cut them into 1-inch cubes. Add the potatoes to a pot and fill with cold water. Add a generous amount of kosher salt. Bring to a boil over high heat. Let the pot boil for 10-12 minutes.
Drain the potatoes, but then put them back into the hot pot. The heat of the pot will help the excess water evaporate. This is a crucial step of the process, Sheeren says. Let the potatoes sit for 5 minutes.
In a new pot, add ¾ cups of unsalted butter and ½ cup heavy cream. Cook the butter and cream until the butter is melted on medium-low heat.
Use a food mill to mash the potatoes. This method will prevent lumps. Add the butter and cream mixture to the mashed potatoes and sprinkle with truffle sauce. “Because you’re fancy,” Sheeren adds.
Mix everything together and transfer to a serving dish. If you’re feeling extra fancy, add some truffle oil on top. And there you have it!
The post The Creamiest Viral Mashed Potatoes appeared first on Cooking 4 All.
]]>The post This Fruit And Nut Tart Is An Easy Dinner Party Dessert appeared first on Cooking 4 All.
]]>Fruit And Nut Tart
Ingredients (to serve 8):
- 1 sheet of pre-made shortcrust pastry
- 3/4 cup of mixed nuts
- 3/4 cup of mixed dried fruit (figs, apricots and dates work well)
- 1/2 cup of unsalted butter
- 3 tablespoons of dark brown sugar
- 1 teaspoon of vanilla extract
Instructions:
- Heat the butter in a pan. When it melts, add the sugar and vanilla essence and stir through until the sugar has dissolved.
- Pulse the fruit and nuts in a food processor (do this in stages if your processor can’t handle the entire quantity of fruit and nuts at once).
- Mix the blitzed fruit and nuts with the butter and sugar, stir through to mix well.
- Line a tart tin and place the pastry in the tin. Use baking beans to weigh down the pastry and blind bake for 7 minutes at 350°F.
- Fill the tart with the fruit and nut mix and return to the oven, bake for 15 minutes until the pastry is cooked through.
Serve the tart with a dollop of cream, custard, or ice cream. You can also add a splash of rum or brandy to the butter and sugar mix as it cooks, to make the flavors even richer and more decadent.
This fabulous tart takes less than an hour to make, but will cause a real sensation when it gets brought to the table. You can keep it in the fridge for up to two days before your dinner party, or freeze the tart and defrost it twenty four hours ahead of time.
The post This Fruit And Nut Tart Is An Easy Dinner Party Dessert appeared first on Cooking 4 All.
]]>