Recipe: Delicious Butternut Squash with Fennel

Butternut Squash with Fennel. In a large bowl, toss the squash, apples and fennel with the olive oil, honey and thyme. Spread the squash, fennel, and apple on a baking sheet in a single layer and. Whether you're looking for a potato latke alternative for Hanukkah, or want a seasonal fall or winter side, these Butternut Squash Latkes with caramelized fennel jam fit the bill.

Drizzle with a little more oil and toss to coat. Season well with salt and pepper. Layer half of the butternut squash slices in the baking dish. You can have Butternut Squash with Fennel using 12 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Butternut Squash with Fennel

1. It's 2 pounds of cubed butternut squash.
2. You need 1 of large bulb and stems fennel.
3. You need 3 of large Michigan red apples.
4. Prepare 1 pound of bulk sausage.
5. It's 1/2 pound of bacon.
6. It's 1/2 teaspoon of salt.
7. It's 1/2 teaspoon of white pepper powder.
8. Prepare 1/2 teaspoon of celery salt.
9. Prepare 1/2 teaspoon of onion powder.
10. It's 1/2 teaspoon of Pink Himalayan Salt.
11. Prepare 1/2 teaspoon of granulated garlic powder.
12. It's 1 stick of butter.

Top with the remaining butternut squash; season with salt and pepper, pour the cream over the squash, and then top with the remaining cheese and panko. Using a large, sturdy knife, cut the butternut squash in half lengthwise. Scoop out the seeds and stringy bits from each half and discard. Transfer the butternut squash, cut-side up to a baking dish and brush with olive oil.

Butternut Squash with Fennel instructions

1. Preheat oven 400 degrees Fahrenheit.
2. Cube the fennel. Peel, core, and dice the apples. Slice the bacon into small pieces..
3. Mix everything together, except Pink Himalayan salt and butter..
4. Put the mixture into a pan, 9x13..
5. Slice the butter into pats and place on top of the mixture in pan..
6. Cover and put into oven for and hour and 15 minutes..
7. Uncover and add Pink Himalayan salt sprinkle on top..
8. Let rest 10 minutes, serve I hope you enjoy!.

Prepared with cubed and roasted butternut squash and apples that are layered with sweet sausage, caramelized fennel and onions, plus a sprinkle of melted Gruyere cheese, this festive dish is the epitome of autumn! After a summer of absorbing the sun's energy, farm-fresh Butternut Squash is ripe, sweet, and ready for autumn consumption. Combine squash, fennel, and onion on heavy large rimmed baking sheet. Add oil and toss to coat. Mix all spices in small bowl to blend.

Recipe: Tasty Asian Recipes: Homemade Ramen Soup: FAKE Ramen Recipe in 30 minutes]

Asian Recipes: Homemade Ramen Soup: FAKE Ramen Recipe in 30 minutes]. Instagram: @sabrina.at.gym For making real homemade ramen you have to be a little bit obsessed. It takes three days, a lot of patience, zen, a calm contemplation to make a real. Finely chop the coriander stalks and add to the broth with almost all the chili.

In fact, with a few additional ingredients to jazz the noodles up, you can create an ultra satisfying bowl of shortcut pho. Consider this recipe a template and use whatever you have on hand to make your own custom bowl. This Easy Pork Ramen Noodle recipe is a HUGE favorite in my house. You can cook Asian Recipes: Homemade Ramen Soup: FAKE Ramen Recipe in 30 minutes] using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Asian Recipes: Homemade Ramen Soup: FAKE Ramen Recipe in 30 minutes]

1. It's of Ingredients: (for 4 people).
2. It's 1.2 l (40.5 oz) of good quality chicken broth stock.
3. It's 1 of small bouquet of Coriander stems and leaves.
4. Prepare 1 of red Chili slice.
5. You need 2 tbsp of Light Soy sauce.
6. You need of Sliced ​​100 g (0.22 lbs) of Oyster Mushrooms.
7. It's of Cut into pieces with 100 g (0.22 lbs) of Ribs.
8. It's 2 pieces of cooked Chicken Breasts (Chef’s Note: Use chicken breast without skin and cut it into bite pieces.).
9. Prepare 100 g (0.22 lbs) of Chinese Egg Noodles.
10. You need 500 g (1.1 lbs) of Canned Bamboo shoot slice (Chef’s Note: You can almost find in every Asian food selling stores. Let’s google it nearby!).

Make sure to try my Asian Fire Meat Recipe and my Easy Fried Rice if you've got a craving! Mirin and rice wine vinegar are interchangeable for this ramen recipe. For ramen noodles, use packaged ramen or refrigerated ramen. Just be sure to discard any flavor packets that accompany the noodles.

Asian Recipes: Homemade Ramen Soup: FAKE Ramen Recipe in 30 minutes] instructions

1. Pour your broth into a saucepan and bring it to a warm medium temperature. Finely chop the coriander stalks and add to the broth with almost all the chili..
2. Pour over 200 ml (3.38 oz) of water and bring to a boil, then cook in beads for 5-10 minutes so that the base juice takes on the taste of coriander and chili..
3. Then pour in the soy sauce, grind a roll of black pepper on it, then you can go into the mushrooms, ribs, boiled chicken and noodles..
4. Cook for another 2 minutes until the dough is soft, then sprinkle with the sliced ​​bamboo shoots..
5. Serve your homemade ramen in large soup bowls sprinkled with coriander leaves and the remaining chili..
6. Enjoy!.

Those packets are filled with preservatives, sodium, and MSG. Taste the soup and adjust the seasoning with fish sauce, salt, or even more curry paste if needed, then divide evenly between the two bowls.. To make the mushroom ramen noodles, you will need a large skillet or jumbo cooker. Add the ginger, garlic, yellow onion, baby bella mushrooms, golden oak shitake mushrooms, and sesame oil to the skillet. My recipe uses a very simple curry base made with butter, garlic, coconut milk, and some broth to create a thick and hearty ramen soup.

Easiest Way to Prepare Delicious Vickys French/Scottish Onion Soup, GF DF EF SF NF

Vickys French/Scottish Onion Soup, GF DF EF SF NF. Bring the soup back to the boil then add the brandy. Ladle the soup into the serving bowls, stir into each a tbsp of the cheese then top each with enough croutons to cover the soup. Vickys French/Scottish Onion Soup, GF DF EF SF NF.

If you're looking for Vickys French/Scottish Onion Soup, GF DF EF SF NF recipe, look no further! - " sunflower spread or butter" - " pure olive oil" - " red onions thinly sliced" - " salt" - " sugar to help caramelise the onions" - " glutenfree plain flour" - " very finely chopped garlic" - " Vickys SoyFree Soy Sauce or Worcestershire Sauce recipes both linked below" - " red wine. If you're looking for Vickys French/Scottish Onion Soup, GF DF EF SF NF recipe, look no further! We provide you only the perfect Vickys French/Scottish Onion Soup, GF DF EF SF NF recipe here. You can cook Vickys French/Scottish Onion Soup, GF DF EF SF NF using 17 ingredients and 6 steps. Here is how you cook it.

Ingredients of Vickys French/Scottish Onion Soup, GF DF EF SF NF

1. Prepare of sunflower spread or butter.
2. You need of pure olive oil.
3. It's of red onions, thinly sliced.
4. Prepare of salt.
5. It's of sugar to help caramelise the onions.
6. Prepare of gluten-free / plain flour.
7. It's of very finely chopped garlic.
8. You need of Vickys Soy-Free Soy Sauce or Worcestershire Sauce, recipes both linked below.
9. You need of red wine.
10. Prepare of beef or mushroom stock.
11. You need of brandy (optional).
12. Prepare of ground black pepper & extra salt to taste.
13. It's of thyme leaves.
14. You need of Topping.
15. It's of french baguette, cut into rounds then thickly cubed, a gluten-free recipe from my profile is below.
16. You need of melted sunflower spread or butter.
17. It's of as much grated cheese as you prefer to make the soup 'lid', gruyere & parmesan are the traditional choices. *I use a mixture of my own homemade coconut cheddar and Veganic brand mozzarella.

We also have wide variety of recipes to try. Vickys French/Scottish Onion Soup, GF DF EF SF NF Jump to: Recipe Weight Loss Tips Before you jump to Vickys French/Scottish Onion Soup, GF DF EF SF NF. This is my low carb, lower calorie version for everyday Anny Plummer. See more ideas about Scottish recipes, Recipes, British food.

Vickys French/Scottish Onion Soup, GF DF EF SF NF instructions

1. Melt the butter & oil together over a medium low heat in a large stock pot. Add the onions and turn the heat to low. Give them a stir to coat in the oil then put the lid on and find something else to do for 15 minutes, don't disturb the onions.
2. After the 15 minutes are up, uncover the pot, add the sugar & salt and cook the onions for at least 45 minutes, stirring frequently until they are lovely and caramelized. Don't skimp on the cooking time here. This is what builds the intense flavour base, just like a gumbo roux.
3. After the onions have fully caramelized, add the garlic & flour and cook while stirring a further 3 minutes. Add the red wine and stir well scraping the bottom of the pan. Add the soy sauce/worcestershire & stock, a quarter amount at a time and stirring after each addition. Add a little pepper to taste but go easy on the salt. The cheese will add some saltiness itself and you don't want to overdo it. Turn up the heat and let simmer partially covered for 30-40 minutes, skimming if needed. Add in the thyme https://cookpad.com/us/recipes/332952-vickys-soy-sauce-substitute https://cookpad.com/us/recipes/338187-vickys-homemade-worcestershire-sauce-vegan.
4. Preheat the oven to gas 3 / 165C / 325°F and spread the bread cubes on a lined baking tray. Toast, keeping your eye on them until they're golden all over then drizzle them with the melted spread / butter https://cookpad.com/us/recipes/368330-vickys-french-baguettes-gluten-dairy-egg-soy-nut-free.
5. Put 6 soup bowls onto a foil-lined baking tray. Bring the soup back to the boil then add the brandy. Ladle the soup into the serving bowls, stir into each a tbsp of the cheese then top each with enough croutons to cover the soup. Top this with as much cheese as you like. Bake for 20 minutes then finish off under the grill to brown the top of the cheese. Serve immediately https://cookpad.com/us/recipes/346731-vickys-coconut-cream-cheese https://cookpad.com/us/recipes/335730-vickys-coconut-milk-cheddar-cheese https://cookpad.com/us/recipes/339693-vickys-velveeta-cheese-with-vegan-options.
6. This is a kind of french/scottish onion soup fusion. Scottish style includes a leek, the garlic, worcestershire sauce and thyme where french does not. Also the bread is cubed where french style is to leave it in thick slices.

If you're looking for new recipes to try this weekend, look no further! We provide you only the perfect Strawberry muffins recipe here. We also have wide variety of recipes to try. Strawberry muffins Jump to: Recipe Weight Loss Tips Before you jump to Strawberry muffins recipe, you may want to read this short interesting healthy tips about Foods That Benefit Your Heart. If you're looking for new recipes to try this weekend, look no further!

Recipe: Yummy Butternut Squash Soup with lemon and coconut

Butternut Squash Soup with lemon and coconut. Here is how you achieve it. Ingredients of Butternut Squash Soup with lemon and coconut. Star ingredients of this butternut squash soup are coconut milk, Thai curry paste, and lots of lime/lemon flavor.

Not only does it balances the spice of Thai Curry Paste. Add the carrots, celery, curry powder, garlic and onions. If you don't have a scale at home, I recommend weighing the squash when you buy it! You can have Butternut Squash Soup with lemon and coconut using 10 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Butternut Squash Soup with lemon and coconut

1. You need 2 1/2 lb of butternut squash, peeled and seeded (4 cups chopped).
2. It's 1 piece of lemon or lime zested.
3. It's 3 slice of ginger or 1 teaspoon of powdered ginger.
4. Prepare 1/2 of Large onion sliced.
5. You need 1 clove of garlic clove, crushed.
6. You need 2 piece of Jalapeno chiles or cayenne pepper to taste..
7. You need 1 piece of lemon juiced or 2 limes juiced.
8. It's 2 cup of coconut milk.
9. It's 1 tbsp of olive oil.
10. Prepare 1 tsp of curry powder.

Add the apple, squash, broth and spices. Transfer the solids to a food processor with a slotted. Sweet roasted butternut squash tempers the heat of fresh ginger in this vegan soup. Coconut milk is swirled in for creaminess, while toasted squash seeds add a pleasing crunch.

Butternut Squash Soup with lemon and coconut instructions

1. Cook chopped squash, onion, garlic for 10 minutes stirring occasionally..
2. Add coconut milk, cook for 30 minutes on stove.
3. Puree and add lime juice..
4. Serve with herbs..

As the cold nights draw in, out come my soup pans and with them the need to eat deliciously warming soups. And this roasted butternut squash soup, made even creamier with coconut and warmed up with cardamom and ginger is a huge favourite. I love the creaminess and coconut flavor that it gives smoothies, oatmeal, a quick weeknight curry, and now soup. I knew that it would be a great compliment to butternut squash and carrots, yielding a creamy soup that just so happens to be vegan! Add the cashew nuts and mix until you obtain a smooth, creamy consistency.

Recipe: Yummy Vickys Steak Diane Sauce, Gluten, Dairy, Egg & Soy-Free

Vickys Steak Diane Sauce, Gluten, Dairy, Egg & Soy-Free. Vickys Steak Diane Sauce, Gluten, Dairy, Egg & Soy-Free Vicky@Jacks Free-From Cookbook Scotland. Vickys Steak Diane Sauce, Gluten, Dairy, Egg & Soy-Free Flambe = excitement!! Vickys Steak Diane Sauce, Gluten, Dairy, Egg & Soy-Free step by step.

Vickys Steak Diane Sauce, Gluten, Dairy, Egg & Soy-Free is one of the most well liked of recent trending meals in the world. It's appreciated by millions every day. It's easy, it is fast, it tastes yummy. You can have Vickys Steak Diane Sauce, Gluten, Dairy, Egg & Soy-Free using 11 ingredients and 6 steps. Here is how you cook it.

Ingredients of Vickys Steak Diane Sauce, Gluten, Dairy, Egg & Soy-Free

1. You need of olive oil.
2. Prepare of knob of sunflower spread.
3. Prepare of shallots, thinly sliced.
4. Prepare of chestnut mushrooms, thinly sliced.
5. Prepare of crushed garlic clove.
6. Prepare of worcestershire sauce, gf recipe on my profile.
7. Prepare of dijon mustard.
8. You need of salt & pepper.
9. Prepare of brandy for flambe (ooooooh!).
10. You need of coconut or cashew cream, recipes on my profile.
11. It's of fillet or sirloin steaks around 170g each, flattened to around 1/4" thickness.

They're nice and they look fantastic. Vickys Steak Diane Sauce, Gluten, Dairy, Egg & Soy-Free. Steak Diane with mushrooms and is gluten, dairy free. A lot of people don 't realise that the vanilla, chocolate, lemon, pistachio and banana cream flavours of Jello Instant Pudding are gluten-free, soy-free and vegan!!.

Vickys Steak Diane Sauce, Gluten, Dairy, Egg & Soy-Free instructions

1. Cook your steaks in a little butter/sunflower spread for a minute on each side then while they're resting, use the same pan to start the sauce. Don't clean it!! Put the butter and oil right in there.
2. Add the shallots, mushrooms and garlic, season with some salt & pepper and fry off over a medium heat until softened.
3. Add the mustard and worcestershire and stir around then get ready for sone scary fun!.
4. Add the brandy and then gently tip the frying pan so the gas flame ignites the alcohol. The flame will burn down in a few seconds but may be quite high so be careful. If you're not cooking with gas use a long match to light the pan.
5. Add the cream and bring to the boil, then reduce to a simmer.
6. You should have a thick and creamy delicious sauce for those steaks!.

Traditionally Steak Diane is a steak that is pan fried and the sauce is made from the pan juices and sometimes flambeed. This is my version but with a creamy mushroom sauce. See recipes for My Garlic Chicken, Chorizo and Mushroom in a Brandy Cream Sauce too. But when done right it is a perfect match for the rich, umami flavours of beef. Traditionally it's served with fillet steak, but will work with any cut you fancy.

Recipe: Delicious Moroccan Chicken and Butternut Squash Soup

Moroccan Chicken and Butternut Squash Soup. Stir in Chicken Stock, scraping pan to loosen browned bits. Heat a dutch oven over medium heat. Stir in Chicken Stock, scraping pan to loosen browned bits.

Chicken, butternut squash and zucchini come together nicely with the spices and couscous for added texture. Garnish your soup with parsley, lemon wedges, crushed red pepper and feta cheese for extra flavor! Stir in chopped basil and orange rind. You can have Moroccan Chicken and Butternut Squash Soup using 14 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Moroccan Chicken and Butternut Squash Soup

1. Prepare 1 1/2 tbsp of Olive oil.
2. It's 2 cup of Chopped Onion.
3. Prepare 6 of (4 oz) Skinless, Boneless Chicken thighs cut into small pieces.
4. You need 2 tsp of Ground Cumin.
5. You need 1/2 tsp of Ground Cinnamon.
6. Prepare 1/2 tsp of Ground red pepper.
7. It's 6 cup of Cubed / Peeled Butternut Squash.
8. Prepare 4 tbsp of Tomato Paste.
9. You need 8 cup of Chicken Stock.
10. Prepare 2/3 cup of Uncooked Couscous or Quinoa.
11. Prepare 3/4 tsp of Sea salt.
12. Prepare 1 of Zucchini quartered and sliced into 3/4 inch pieces.
13. You need 1 cup of Chopped Fresh Basil.
14. You need 4 tsp of Grated Orange Rind or Lemon Peel.

I had one last butternut squash in the kitchen waiting to be used and this Moroccan chicken soup had been calling my name for a while. The flavor is warm and inviting, perfect for a cold wintry day, and the soup is easy to put together and easy on the budget using widely available ingredients. Butternut squash absorbs all of the flavours of the dish and is an excellent source of vitamin A. Soon you and your family will be feasting on this delicious, fragrant and healthy Moroccan chicken tagine.

Moroccan Chicken and Butternut Squash Soup instructions

1. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat..
2. Add onion, and cook for 4 minutes, stirring occasionally..
3. Add chicken; cook for 4 minutes, browning on all sides..
4. Add cumin, cinnamon, and pepper to pan; cook 1 minute, stirring constantly..
5. Add butternut squash and tomato paste; cook 1 minute..
6. Stir in Chicken Stock, scraping pan to loosen browned bits. Bring to a boil. Reduce heat, and simmer 8 minutes..
7. Stir in couscous/quinoa, salt, and zucchini; cook 5 minutes or until squash is tender..
8. Remove pan from heat. Stir in chopped basil and orange rind/lemon peel..

Moroccans are healthy people because they eat a lot more vegetables than meat. Season the chicken with salt and pepper and place on top of the vegetables. Whisk the chicken broth, tomato paste, cumin,. Cut squash in half lengthwise; remove seeds and membrane with a spoon. Pierce squash multiple times with a fork.

Recipe: Perfect Butternut Squash Farfalle

Butternut Squash Farfalle. Heat a large saute pan with enough oil to cover the bottom. Remove from oven and let cool. Farfalle Pasta with Butternut Squash & Turkey Italian Sausage.

If I had more time, I would roast it in the oven. Butternut squash is my favorite vegetable. The color is exquisite, it's naturally sweet, healthy, low in calories and very versatile. You can cook Butternut Squash Farfalle using 13 ingredients and 9 steps. Here is how you cook it.

Ingredients of Butternut Squash Farfalle

1. Prepare 2 C of farfalle noodles; measured dry.
2. Prepare 1 of butternut squash; peeled, seeded, & small dice.
3. Prepare 1 of yellow onion; medium dice.
4. It's 4 cloves of garlic; minced.
5. Prepare 1 C of heavy cream; warm on stove.
6. You need 3 T of butter; cubed.
7. You need 1.5 C of vegetable stock.
8. Prepare 1 T of orange peel seasoning.
9. Prepare 1/2 bundle of parsley.
10. It's 1/4 C of pine nuts; toasted.
11. Prepare 1/4 C of romano cheese; grated.
12. Prepare as needed of olive oil.
13. It's as needed of kosher salt & black pepper.

I purée it for soups, roast it to toss in salads, tostadas, and of course, pastas, like this Farfalle Pasta with Roasted Butternut Squash! (This post contains affiliate links. Put the pasta in a bowl and mix with a little olive oil to keep it from sticking. For more even browning you could toss the squash halfway through, but I didn't find this step necessary. There are several seasonal ingredients we gravitate toward in the fall, including apples, pumpkins, cranberries, and, of course, butternut squash.

Butternut Squash Farfalle instructions

1. Heat vegetable stock in a small sauce pot to a simmer. Reduce to 1/2 C.
2. Heat a large saute pan with enough oil to cover the bottom..
3. Add butternut squash and onions. Season with salt and pepper. Saute on medium heat until squash is thoroughly caramelized and cooked, about 5-8 minutes. Add garlic during last 30 seconds of cooking time..
4. Boil noodles until al dente. Reserve 1/2 C water. Drain. Drizzle enough extra virgin olive oil atop the noodles to fully coat..
5. Transfer butternut squash mixture, parsley, pine nuts, cheese, orange peel seasoning, and vegetable stock to a food processor. Puree until combined..
6. Transfer butternut puree to a large sauce pot. Add butter while shaking pan and stirring with a wooden spoon. This is a french technique called monte au buerre, "mount the butter".
7. Ladle a scoop of puree into the cream. Whisk. Repeat one more time. Stir cream into puree. Simmer for 5 minutes..
8. Ladle as much sauce as desired into a mixing bowl with the noodles. Toss. Serve..
9. Variations; Brown sugar, allspice, pumpkin, mace, cinnamon, nutmeg, pumpkin pie spice, clove, ginger, honey, apple, arugula, spinach, artichoke, basil, white beans, cardamom, carrots, white wine, cider vinegar, balsamic, thyme, sherry, sunflower seeds, shallots, sesame seeds, savory, rosemary, sage, saffron, crushed pepper flakes, cayenne, jalapenos, ancho chile, chipotle, lime, cheddar, asiago, ricotta, cream cheese, gruyere, parmesean, pecorino, walnuts, pecans, celery root, celery, chickpeas, chives, cilantro, coriander seed, curry, maple, corn, fennel, cumin, herbes de provence, rosemary, coconut milk, mushrooms, almonds, pistachios, pumpkin seeds, peanuts, hazelnuts, lemongrass, leeks, kale, canola oil, scallions, oregano, smoked paprika, red onion,.

Soft and creamy when cooked, with the ability to. Place squash halves in a shallow pan and cover with water. Add olive oil and diced butternut squash to a medium skillet. Add milk and bring to a simmer. Meanwhile, cook pasta according to the package directions.

Recipe: Yummy Vickys Boozy Mincemeat Christmas Scones GF DF EF SF NF

Vickys Boozy Mincemeat Christmas Scones GF DF EF SF NF. Great recipe for Vickys Boozy Mincemeat Christmas Scones GF DF EF SF NF. Another use for sweet mincemeat and Cointreau, my Boozy Mincemeat Christmas Scones! See more ideas about Vegan christmas, Christmas food, Vegan desserts.

I'm a freelance recipe developer specialising in 'free from' food and spend many hours in my kitchen experimenting to create exciting healthy recipes that are all gluten-free & mainly dairy-free. See more ideas about Vol au vent, Recipes, Food. See more ideas about Recipes, Christmas food, Food. You can have Vickys Boozy Mincemeat Christmas Scones GF DF EF SF NF using 8 ingredients and 9 steps. Here is how you cook it.

Ingredients of Vickys Boozy Mincemeat Christmas Scones GF DF EF SF NF

1. Prepare of gluten-free / plain flour.
2. It's of xanthan gum if using GF flour.
3. It's of baking powder.
4. It's of Stock block margarine (gold foil).
5. It's of caster / superfine sugar.
6. It's of light coconut milk.
7. It's of Brandy / Cointreau /light coconut milk.
8. You need of heaped tbsp mincemeat from my previous recipe / jarred is fine.

See more ideas about Cooking recipes, Recipes, Cooking. You can't buy gluten free things here that are egg free too and I don't like to make Jack something separate for Christmas pudding when I can make something all if us can enjoy. This turned out even better than I hoped it would and we all loved the trial pudding lol. Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook Great recipe for Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF.

Vickys Boozy Mincemeat Christmas Scones GF DF EF SF NF instructions

1. Pre-heat oven to gas 8 / 225C / 450F and line a baking tray with parchment paper.
2. Mix the flour, xanthan gum if using and baking powder together then rub or cut in the butter until the mixture resembles breadcrumbs.
3. Add the caster sugar and half of the milk to form a dryish dough.
4. Stir in the mincemeat and add the booze and just enough of the remaining milk as required to make the dough soft and very slightly damp.
5. Flour a work surface and pat the dough out until it's an inch thick.
6. Use a 2.5 - 3cm round cookie cutter to stamp out the scones. Reform the dough to cut more. You should end up with around 12.
7. Place on the baking tray and glaze with extra milk.
8. Bake for 12 - 15 minutes until well risen.
9. Let cool a bit before halving and spreading with apple butter or more mincemeat and dare I suggest, a thin slice of marzipan unless you avoid nuts! Dust with icing sugar for a more festive presentation.

See more ideas about desserts, food, dessert recipes. Christmas Tree Cupcakes instructions For the batter Bring the eggs and milk to room temperature. Mix sugar with the softened butter. When combined, add the eggs and salt. Add milk and continue to mix.

Easiest Way to Prepare Perfect Healthy Dosa Recipes

Healthy Dosa Recipes. Healthy Homemade Ragi Dosa Recipe The Healthy Homemade Ragi Dosa Recipe is an absolutely delightful dosa which has the fresh nutty flavours from ragi seeds which have been ground together and fermented along with idli rice and urad dal. This Indian pancake recipe prepared usually from the fermented batter of lentils or black gram and rice. Dosas can be prepared crisp and thinner, as we find Khali Dosa or Plain Dosa, but Dosa can also be prepared thicker and softer with the same batter, to call it.

Healthy Mix dal masala dosa - no rice added healthy protein packed, no rice and no fermentation mix dal dosa, crispy in every bite. Chickpea dosa, quinoa dosa, moong dal dosa, ragi dosa and oats dosa recipes are healthy and low-carb dosa recipes that are excellent recipes for weight watchers and dieters. Dosa is an ideal breakfast in many South Indian households. You can cook Healthy Dosa Recipes using 14 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Healthy Dosa Recipes

1. Prepare of Split black Dal/Urad dal.
2. It's of Moong dal/Green gram.
3. You need of Rice.
4. Prepare of Bengal Gram.
5. It's of Puffed Rice.
6. You need of Green chillies.
7. You need of Ginger garlic paste.
8. It's of Cumin seeds.
9. You need of Curry leave.
10. You need of Coriander leaves.
11. Prepare of Sugar.
12. It's of Salt.
13. It's of Hing/asafoetida.
14. Prepare of Ghee/Butter.

Traditionally, dosa is made with rice and urad dal, it is a lengthy process by soaking the rice and urad dal for. An indispensable South Indian classic, dosa is ubiquitous in India. Just a bite of those thin, wafer-like crepes loaded with flavouful masalas transports you to heaven. From our large Dosa Recipe collection, its hard to find out which Dosa is healthy.

Healthy Dosa Recipes step by step

1. Take a container add all Dal like urad dal, Bengal gram, moong dal,rice, puffed rice,methi seeds turad Dal wash it nicely and soak it for 7to 8 hours..
2. Next step after soak of Dal grand paste & grand also Cumin seeds, green chilli, ginger garlic, curry leaves, coriander leaves grand it fine paste with all Dal, make a paste with out any lamps. Batter is ready. Add salt and Sugar mix it well..
3. Take a pan add ghee or oil heat it add batter on pan spread it out fry it or bake it well enough for both side apply ghee to Dosa..
4. All Dal/Grains Dal is ready and serve it hot with tomato ketchup and coconut chutney..
5. Tips by adding sugar Dosa will become crispy..

Check our article on which dosa is healthy for health lovers. One of the healthy Dosas is Healthy Oats Dosa which is a great South Indian snack or breakfast recipe. Find trusted recipes for eating healthy: start the day with a wholesome breakfast, cut the carbs or calories, find the perfect main dish for your special diet. Dosa made with cooked and ground horsegram and spices. Horse-gram is one of the healthiest lentils around and has properties that reduce insulin resistance.

How to Make Perfect Amazing Chili

Amazing Chili. Savory Seasonings & Beans Simmered So You Can Make Chili In Minutes. The chili was nice and thick and tasty, cooked to perfection. Really good recipe with good depth of flavor.

Add celery, green pepper and spices, saute till vegetables are heated through. Combine all ingredients in a crock pot or large stock pot. It is still our only chili recipe. You can cook Amazing Chili using 16 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Amazing Chili

1. It's 1/4 kg of ground beef.
2. You need 1 cup of boiled red beans.
3. Prepare 1 litre of stock (see my recipes).
4. It's 4 of tomatoes.
5. Prepare 1 of onion.
6. You need 4 of carrots.
7. You need 5 of sections garlic.
8. Prepare 5 of chillies.
9. It's 1/2 cup of chopped parsley leaves.
10. You need 1/2 cup of chopped celery stalks.
11. You need 1 tablespoon of cumin powder.
12. Prepare 1 tablespoon of black pepper.
13. You need 1 tablespoon of Simba Mbili curry powder.
14. You need 1 tablespoon of cocoa powder.
15. Prepare 2 tablespoons of Blueband margarine.
16. You need of To taste salt.

Just two minor alterations: We used a whole bottle of Guinness beer and only used two cans of spicy chili beans, and we cooked it all day on low in our huge slow cooker," Patti Fritz says. Add in the beef broth, tomato sauce, diced tomatoes, pinto beans, kidney beans, chili powder, oregano, cumin, coriander, salt and cayenne. Amazing Meal Prep: Chili is an excellent meal prep idea because it will literally give you chili for days. Plus, you can turn it into our Chili Mac and Cheese recipe for more variety!

Amazing Chili instructions

1. Grind the tomatoes, carrots, and garlic in the blender to a smooth liquid..
2. Dry fry the beef mince until it is dry and well caramelised. Add the spices, cook a bit, and deglace with some stock..
3. In another pot, fry the onion, parsley, chili and celery in the Blueband until soft. Add the blended tomatoes, carrots and garlic and cook for ten minutes..
4. Add the beef mince to the sauce, cover with the stock, and simmer for an hour to an hour and a half. With thirty minutes to go, add the beans and keep simmering until very thick..
5. Check for salt and correct seasoning..
6. Serve over rice..

Crockpot chili is the best chili ever! It slow cooks all day for an amazing flavor that everyone will be sure to love. It will be your go-to recipe for an easy chili recipe. It's perfect to warm up to on a cold winter's day. Cook over medium heat until browned.

Easiest Way to Make Yummy Healthy Chickpea Curry 😄

Healthy Chickpea Curry 😄. Made with convenient canned beans, this quick and healthy Indian recipe is an authentic chickpea curry that you can make in minutes. If you want an additional vegetable, stir in some roasted cauliflower florets. Serve with brown basmati rice or warm naan.

Why You'll Love this Chickpea Curry Recipe. This curry feels like a hug. Of the new recipes I try, my husband and I agree that I should repeat some of them, but with A. You can cook Healthy Chickpea Curry 😄 using 7 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Healthy Chickpea Curry 😄

1. Prepare of Boiled chickpeas.
2. It's of Onion 1 large.
3. Prepare of Chickpea curry powder (recipe given in my other recipes).
4. You need of Oil.
5. It's of Garlic paste.
6. You need of Water.
7. You need of chopped coriander.

Rahman's Chickpea Curry, we both wanted it again the next day! This Chickpea Curry Recipe is loaded with flavor! This recipe is vegan, gluten free and vegetarian. Serve over rice with a side of garlic naan bread!

Healthy Chickpea Curry 😄 step by step

1. Collect all the ingredients..
2. In a pot heat oil and sauté onions.
3. Add chickpea curry powder and mix well..
4. Add boiled chickpeas and mix. Then add water and cook on medium flame..
5. When curry is made serve hot and enjoy..

Just one portion alone of this low fat vegan curry provides nearly three quarters of your daily recommended dietary fibre! This is a mild chickpea curry. Increase the amount of red chilli powder if you want it spicier! Our vegan chickpea curry is packed full of protein, fibre and iron. Most of the time being a vegetarian is exceptionally easy, but I don't mind admitting that occasionally I really do crave a meat-based meal.

How to Prepare Perfect Roasted butternut squash soup

Roasted butternut squash soup. To make soup: Heat the olive oil in a large saucepan over medium heat until hot. Meanwhile, in a large pot over. Heat the olive oil in a large saucepan over medium heat until hot.

Use your hands to toss everything around so it's easily coated. You'll only need eight basic ingredients to make this luscious soup: butternut squash, olive oil, butter, shallot, garlic, vegetable broth, maple syrup and nutmeg. Butter is Better than Cream A little bit of butter rounds out the flavor and makes it truly irresistible, without weighing down the soup like heavy cream tends to do. You can have Roasted butternut squash soup using 10 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Roasted butternut squash soup

1. It's 1-2 of butternut squash-cubed.
2. Prepare 1 of white onion-chopped into large wedges.
3. It's 2 stalks of celery-roughly chopped.
4. Prepare 4-6 cloves of garlic.
5. It's 16 oz of heavy cream.
6. You need 48 oz of chicken broth.
7. Prepare of olive oil or extra virgin olive oil.
8. You need of kosher salt.
9. You need 3-4 sprigs of rosemary.
10. Prepare of sour cream to top.

Scoop out squash flesh and place in roasting pan with roasted chopped vegetables. Transfer mixture into large stock pot. Stir in chicken broth, brown sage butter, and maple syrup. Place pot over high heat and bring to a simmer.

Roasted butternut squash soup instructions

1. Preheat oven to 450..
2. Place squash, onion, celery, and garlic on sheet pan. Sprinkle with EVOO & salt. Place 3-4 sprigs of rosemary among vegetables and roast in oven for 25-35 min until golden brown..
3. Place roasted veggies (remove rosemary) into large pot and cover with chicken broth until stew like consistency with a little extra liquid. Simmer on stove top for several minutes until veggies flavor broth..
4. Turn stove top off. Spoon contents into a blender. Starting on low, then increasing some, blend until creamy. (*mixture will be hot, allow steam to escape).
5. On low setting, continue to blend while adding cream..
6. Once mixture is lightened and creamy, return to pot and heat through. Ladle into bowls and top with a dollop of sour cream. Serve..
7. I added a little garlic salt and onion powder to taste..

Toss with olive oil and roast the squash in the oven (as directed), until tender. If you don't care for a spicy soup, omit the cayenne pepper. Plus, butternut squash is full of vitamins A and C, among other nutrients. If you want to make this soup even healthier, you could stir in Greek yogurt instead of heavy cream to boost the protein. Can you freeze butternut squash soup?