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Sheet Pan Pesto Salmon with Asparagus and Tomatoes

Add to ❤ Favorites This supper is quick, and easy, but doesn’t scrimp on taste. A perfect weekday supper the whole family will love. Ingredients for 4 servings 1 bunch asparagus 1 cup grape tomatoes 3 cloves garlic, minced 2 tablespoons olive oil Kosher salt Fresh cracked black pepper 4 (6-ounce) salmon fillets 1/2 cup plain Greek yogurt (recommend Greek Gods) 2 tablespoons pesto (homemade or store bought) Grated Parmesan cheese 6 basil leaves, cut in chiffonade (optional) Read the Instructions here  

Lemon Gelato

Add to ❤ Favorites Lemon gelato is creamy, tangy and sweet. Perfect for a light after dinner treat. Ingredients 1 cup milk (full fat) 1 cup sugar 5 egg yolks, beaten ¾ cup lemon juice (about 3 to 4 lemons) 3 tablespoons lemon zest (zest lemons before juicing) 2 cups heavy whipping cream Read the Instructions here  

Homemade Hot Pockets

Add to ❤ Favorites Ingredients for 8 servings Dough: 1/4 ounce yeast (1 envelope) 1 1/4 cups warm water (100-110ºF) 1 teaspoon sugar 1 teaspoon salt 3 cups bread flour few drops oil Filling: 1 teaspoon oil 1 cup diced onion 1 clove garlic, minced 2 teaspoons chili powder 1 teaspoon ground cumin 1/2 pound lean ground beef 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 cup salsa 1 cup refried beans 4 ounces cheese, cut into 8 slices Read the Instructions here  

Baked Butternut Squash Risotto

Add to ❤ Favorites Ingredients 2 Tablespoons extra-virgin olive oil 1/2 cup finely diced onion 2 garlic cloves, grated 1 teaspoon finely chopped fresh rosemary 1 1/2 cups Arborio rice Coarse salt and ground pepper, to taste 1/2 cup dry white wine 4 cups peeled and diced butternut squash 4 cups vegetable stock Freshly grated Parmesan cheese, for garnish, optional Read the Instructions here  

Whole Wheat Brown Butter Apple Galette

Add to ❤ Favorites A crisp whole wheat apple tart drenched with fragrant vanilla brown butter. Ingredients for 6 servings For The Shortcrust Pastry 175 g whole wheat flour 75 g salted butter 3-4 tbsp cold water For The Filling 2 large apples 3 tbsp butter 1 tsp pure vanilla extract 1 tbsp heavy cream 1 egg 2-3 tbsp turbinado or demerara sugar 2 tbsp blueberry preserve Read the Instructions here  

Farro, Mushroom, and Spinach Soup

Add to ❤ Favorites Farro is an ancient grain with long-ago origins in western Asia. It has an earthy, nutty flavor and a chewy texture that works well in everything from winter soups to hearty salads. Ingredients for 4 servings 3 tablespoons olive oil 2 pounds mixed mushrooms, sliced (such as white mushrooms, crimini, Portobello or shiitake) 1 teaspoon dried thyme 2 tablespoons low-sodium soy sauce 2 bunches scallions, thinly sliced 1 1/4 cups pearled (quick-cooking) farro (about 6 ounces) 1/2 cup white wine Salt and pepper, to taste 3 cups chicken stock or vegetable stock 4 large handfuls baby spinach leaves 1/2 cup freshly grated Parmesan 1/2 cup chopped fresh parsley Extra Parmesan (for garnish) Read the Instructions here  

Peach & Blackberry Pie with Olive Oil Gelato

Add to ❤ Favorites Ingredients for a 9 inch (22cm) pie pan All Butter Pie Crust 2½ cups all purpose flour 1 teaspoon salt 1 tablespoon caster sugar 225g (2 sticks, 1 cup) cold unsalted butter, cut into small cubes 1 cup cold water ¼ cup cider vinegar 1 cup ice Peach & Blackberry Pie Filling 900g fresh peaches, sliced into 2 cm thick slices (about 4-5 large peaches) 300g fresh or frozen blackberries ½ cup caster sugar (100g) 1 teaspoon vanilla paste or essence zest and juice of a lemon ¼ cup plain flour (30g) 1 egg for egg wash demerara sugar for sprinkling Read the Instructions here  

Zucchini Slice

Add to ❤ Favorites Ingredients for 8 servings 1 onion, peeled and quartered 1 garlic clove, peeled 100g carrot, grated and excess water squeezed out 200g zucchini, grated and excess water squeezed out 1 Tbsp parsley 6 eggs 100g parmesan cheese 30g self raising flour or GF equivalent 2 Tbsp oil or melted butter 2 Tbsp milk of choice salt and pepper, to taste Read the Instructions here  

Chinese Crispy Pork Belly

Add to ❤ Favorites The Chinese are the undisputed king of crispy pork belly, and this is how they make it! Ingredients 800 – 1.2kg / 1.6 – 2.4 lb pork belly, skin on 1½ tbsp Chinese cooking wine 1 tsp Chinese five spice powder 1 tsp white pepper 1 tsp salt 1 tbsp white vinegar 200g / 7 oz rock salt Read the Instructions here  

Mini Vegetable & Ham Quiche Bites

Add to ❤ Favorites Ingredients for 50 mini muffins 2 eggs ⅓ cup (75g) vegetable oil ½ cup (125g) milk 1 large carrot, grated (or 2 medium carrots) 1 medium zucchini, grated 150g cheddar cheese, grated 100g shaved ham, finely chopped 150g corn kernels 1½ cups (190g) plain flour 3 tsp baking powder 250g punnet cherry tomatoes, halved Read the Instructions here  

Wok-fried Prawns with Lime and Coriander

Add to ❤ Favorites Go on a fiery ride with this Wok-fried Prawns with Lime and Coriander for an easy weeknight dinner. Pair it with a bowl of steamed rice for the perfect dinner. Ingredients for 3-4 servings 750g Medium-sized green prawns, peeled, deveined 3 tbsp Extra virgin olive oil 3 tbsp Lee Kum Kee Panda Oyster Sauce 1 Lime, juice and zest ½ cup Finely chopped coriander leaves Marinade 4 tbsp Thai sweet chilli sauce 3 tbsp Lee Kum Kee Panda Oyster Sauce 1 tbsp Extra virgin olive oil Read the Instructions here  

Mushroom Pasta with Italian Sausage

Add to ❤ Favorites Ingredients 5L water 200g sausage mince (pork, veal and fennel) 200g mixed mushrooms (porcini & wild) Extra virgin olive oil (XVOO) 500g fresh tagliatelle pasta 1 x glass white wine Salt Fresh parsley Parmesan cheese Read the Instructions here