Herbal Tomatoes & Roasted Goat Cheese with Crostini

1 Herbal Tomatoes & Roasted Goat Cheese with Crostini

This easy rider presents the taste of a ripe summer tomato.
 

material

2 tbs. olive oil

1/3 cup of grated carrots

¼ cup of Castelvetrano olives finely chopped

Kir finely chopped sweet onions

114 ounces. Brie goat cheese wheel, removable skin or 4 ounces.

4 tsp mixed herbs

¼ tsp. Granulated garlic

Baguette slices, brushed with olive oil and roasted.

Preparation

 

Position the rack in the middle of the oven and warm the oven to 450 F.

Put oil in a medium saucepan over medium heat until the oil is sparkling. add carrots, onions, and olives, and cook until the vegetables begin to soften and the oil turns to bright orange, stirring occasionally, about 3 minutes. add tomatoes, 1/2 tsp. salt, and ¼ tsp. pepper, and continue cooking, stirring occasionally, until the mixture is heated, 2-1 / 2 to 3 minutes.

    Divide the mixture into four 4 ounces. You can also transfer the ramekin to the framed baking sheet. Divide the goat cheese between the ramekin and bake until the cheese melts and begins to turn golden around the edges and wait 3 to 4 minutes. Then remove from the oven, fill with 1 tsp cheese. from the mixed ingredients, and serve with toasted baguette.

2.                          Roasted Cream Radish and Garlic Soup

Roasting turnips, apples, and garlic add another delicious layer to this delicious soup. Crispy greens dressed for an elegant presentation of sump jewel.
 

Material

2 pounds of small turnips, root cut

2 Granny Smith apples, peel, and cut them into eight

20 cloves of garlic

1/2 cup of sherry

1/2 cup of olive oil

Halal salt and freshly ground black pepper

1 liter of vegetable broth

1/2 cup thick cream

4 ounces of Gruyère Cheese, grated

Preparation

 

Posi sikan rack in the middle of the oven then heat the oven. Then separate the turnips from the vegetables and set aside ½ cup thinly sliced ​​vegetables cut radish into two pieces of turnips into two vegetables transfer to a large bowl stir with apple garlic and also sherry stir with 1/4 cup Pepper olive oil move into a large, framed pan and then turn brown into gold for about thirty minutes using a large metal sptula and back again for thirty minutes.

Meanwhile heat the remaining ¼ glass oil over medium high heat until it sparkles. Work in batches. Fry the sliced ​​leaves until the green is translucent and crisp. Remove the paper-coated dish towel and then sprinkle salt.

Work in two batches of purei each batch of vegetables with two cups of broth and then transfer to a 4 liter pot and bring to a boil then reduce heat to medium add cream and 3 ounces of melted cheese season with salt and mrica and then serve in tureen or bowl. garnish with the remaining 1 ounce of cheese and crispy vegetables.

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Grilled lemon chicken thighs and potatoes

Short on ingredients but long in flavor, this one pan food only requires side salad to be complete on one of these dishes.
 

material

2 tbs. honey

¼ cup of olive oil as needed

3 lemons have been washed, cut ends and halved

3 tsp. Garlic

4 chicken legs with skin and bones

4 to 5 golden yukon potatoes or red potatoes, cut into 6 slices

2 tsp. Finely chopped fresh Oregano, plus a sprig for decoration

Preparation

 

Position the rack in the middle of the oven and preheat the oven to 450 F

Brush the baking sheet coated with tinfoil with oil. Arrange the lemon slices close to the meat in the middle of the pan. Brush the top with 2 teaspoons of oil. Bake until brown on the edges and foil under the lemon turn dark brown and syrup, 25 to 27 minutes.

Turn the lemon side over with tongs and rub the meat over the dark spots on the foil to loosen the caramel bits. Transfer to a framed plate with the juice collected from the pan, and let it cool completely.

Lower the oven temperature to 425 F. When the lemon is cold, squeeze 4 parts into a large bowl. Add the juice that has accumulated from the shake dish in salt, oil, garlic and pepper to taste. Add chicken to the bowl and stir until smooth. Let stand at 30 minutes, stirring occasionally. add potatoes in one layer on the pan with chicken.
 

Bake until the thermometer that is read instantly records 165 ° F in the thickest part of the thigh, until the potatoes are golden brown, and you can throw the potatoes half the cooking time, about 40 minutes.

Meanwhile, squeeze the remaining 2 parts of the lemon, including pulp, into a small bowl. Make the pince from the remaining 1 part lemon, and add it to the bowl with honey and oregano, stirring until evenly mixed. Add and you can evenly apply the lemon-honey glaze to the chicken thigh. Return to the oven for 5 minutes. Transfer the chicken to a plate to be served, and tent with tinfoil.

bake until the potatoes are golden, and turn the pan in the middle of the baking time, 2 to 3 minutes more. Arrange the chicken and potatoes on a large plate, garnish and serve.

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Solutions<>Bloody Berry Margrita

Solutions<>Bloody Berry Margrita

Make this red margarita like blood extra spooky by boiling a glass with the help of black sugar.

Ingredients

Black sanding sugar, for the glass

1 oz. blueberry juice

1 oz. silver tequila

1 lime wedge

3 tbs. fresh lime juice

½ oz. raspberry ligeur, sunch a cointreau

½ oz. orange ligueur, sunch s chmbord

1-1/2 tsp. gave syrup

Fresh blackberries, for garnish

Preparation

Place the sugar on plate with lime slices, and then dip in the sugar. Fill with ice and set aside.

Combine the blueberry juice, boh liqeurs, tequila, and agave syrup in a cocktail shaker filled  with ice. Shake and strain into the serving glass. Garnish and serve.

Monster Melon Mash

 

Dry ice gives this haunting green cocktil n eerie, smoking effect and it can make you taste suddenly

Ingredients

1 oz. vodka

1 oz. midori melon liqueur

1/2 oz. fresh lemon juice

2 oz. pineapple juice

Food-grade dry ice, for garnish

Preparation

Add the midori, pineapple juice, lemon juice and vodka to  cocktil shaker filled with ice. Shake and strain into the a serving glass. Garnish and serve.

Malted White Chocolate Streusel Bars 

Cookie bar kenyal ini ini seperti persilangan antara blondies dan kue kopi yang di butuhkan cokelat putih cokelat putih cincang halus meleleh untuk memberikan adonan kekayaan fudgy sementaraa potongan yang lebih sehat membuat kantong bewarna krem di toping streusel susu bubuk malt menggaris bawahi rasa rasa seperti toffee bahwa cokelat putih berkembang dalam even sementara sejumput kayu manis dan pala mayoriti aroma mentega Carilah kayu putih kuat yang aromatiktetapi tidak terlalu manis seperti 13 b% Ekuador dari Republik del cacao

Bahan untuk streusel.

2 tbs gula pasir

1_1 /2 cangkir (1_1 /2 ons)Oout gulung

½ oz ( sekitar 1 tbs ) gandum utuh atau tepung  serba guna .

1_1/4 sdt kayu manis tanah

¼ sdt pala parut sega

¼ dt garam halal kristal berlian (jumblah yang di butuhkan sangatlah bervariasi berdasarkan merek ,untuk garm dapur gunakan dua pertiga

1ons 2 tbs mentega tawar sangat lembut

Di cincang kasar sekitar 2/3 gelas

.2_1 2 ons bagian pecah mentah

2 ons coklat putih cincang kasar  minimum mentega kakao 30 persen sekitar 1/3 gelas

Untuk bar

9 ons 2 gelas tepung terigu seba guna seperti mendali emas

4 on coklat putih cincang minimum 30 persen cocoa buter sekitar ½ gelas

5 ons 10 tbs mentega tawar lentur tetapi dingin

1_1/4 gelas di kemas gula merah muda

3 tbs bubuk susu malt seperti anyelir

1 tbs ektra vanila murni

1_1 /2 sdt garam halal kristal berlian .

Satu sendok pengembang

1/8 sdt pala parut segar

1 satu butir telur besar dingin

½ gelas 4ons susu.

Preparation make the streusel.