Tuesday 21 March 2017
Angelica Urbas - Roasted Beet Pasta
Preheat oven to 400 degrees.
In a large mixing bowl, toss beets with oil and salt to coat.
Place on lined baking sheet and place in 400 degree oven for 1 hour.
Remove and allow to cool (about 20 minutes).
Then puree in food processor.
Peel beets under running water and cut into 1/4 inch dice.
To make pasta: Make a mound of the flour in the center of a large wooden cutting board.
Make a well in the middle of the flour and add the eggs, beet puree and any other flavorings you choose.
Using a fork, beat together the eggs, oil and flavorings and begin to incorporate the flour starting with the inner rim of the well.
As you expand the well, keep pushing the flour up to retain the well shape.
More at: http://www.food.com/ideas/Cyber-CSA-Spring-6551?c=482080
In a large mixing bowl, toss beets with oil and salt to coat.
Place on lined baking sheet and place in 400 degree oven for 1 hour.
Remove and allow to cool (about 20 minutes).
Then puree in food processor.
Peel beets under running water and cut into 1/4 inch dice.
To make pasta: Make a mound of the flour in the center of a large wooden cutting board.
Make a well in the middle of the flour and add the eggs, beet puree and any other flavorings you choose.
Using a fork, beat together the eggs, oil and flavorings and begin to incorporate the flour starting with the inner rim of the well.
As you expand the well, keep pushing the flour up to retain the well shape.
More at: http://www.food.com/ideas/Cyber-CSA-Spring-6551?c=482080
Monday 13 March 2017
10 ways to prepare figs for your next holiday party
If you are lucky to get your hands on some fresh figs do it! Search the farmers markets, make nice with neighbors who grow them in their backyards or grow your own if you have the means and live in the right climate. Figs are a good source of vitamins A, E and K; rich in potassium, calcium, magnesium, iron and copper; and excellent in various dishes.
We’ve got appetizers, main courses and desserts, all featuring the common fig, all of them delicious.
More at: http://www.hellawella.com/10-ways-prepare-figs-your-next-holiday-party
We’ve got appetizers, main courses and desserts, all featuring the common fig, all of them delicious.
More at: http://www.hellawella.com/10-ways-prepare-figs-your-next-holiday-party
Thursday 9 March 2017
Angelica Urbas - Almond and chocolate reindeer chow Recipe
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I'm all about quick and easy when it comes to the holidays. Don't panic this season when you need a last minute treat! Try this reindeer chow for a fast, impressively festive and delish snack mix that can be packaged for gifting or set out in a bowl for entertaining.
Ingredients
- 4 cups kettle corn (store-bought or homemade)
- 5 cups Rice Chex cereal
- 12 ounces melting chocolate
- 1 cup whole roasted almonds
- Optional toppings: M&M’s, white melting chocolate for drizzling and festive sprinkles for decoration
Monday 6 March 2017
Angelica Urbas · Cardamom-spiced butternut squash gratin Recipe
In wintertime, nothing quite rivals the warming taste of a gratin. The word gratin comes from French and refers to the golden brown, crunchy topping that defines the entire dish, which is usually baked. But, wait! We’ve found a shortcut. In this recipe, you’ll push the definition of the gratin by cooking the vegetables, mixing them with a spiced béchamel and simply topping them with a layer of crunchy, pan-browned panko breadcrumbs. No baking necessary, chefs! You’ll get the same rich, hearty, full-flavored dish in less time.
Makes 2 servings; about 650 calories per serving
More at: http://www.hellawella.com/cardamom-spiced-butternut-squash-gratin-recipe
Saturday 4 March 2017
Angelica Urbas - Green breakfast smoothie
1/2 firm ripe avocado
1 ripe banana, sliced
1 kiwifruit, peeled, chopped
Large handful baby spinach leaves
310ml (1 1/4 cups) low fat milk (cow, soy, almond, rice or coconut)
1/4 teaspoon ground cinnamon
2 teaspoons honey
1/2 cup ice cubes
Select all ingredients
Place all ingredients in a blender and blend until smooth, thick and creamy. Divide between 2 glasses, serve immediately. Tip: try adding a tablespoon of protein powder for long lasting energy throughout the day.
More at: http://www.taste.com.au/recipes/33993/green+breakfast+smoothie?ref=zone,healthy-recipes
1 ripe banana, sliced
1 kiwifruit, peeled, chopped
Large handful baby spinach leaves
310ml (1 1/4 cups) low fat milk (cow, soy, almond, rice or coconut)
1/4 teaspoon ground cinnamon
2 teaspoons honey
1/2 cup ice cubes
Select all ingredients
Place all ingredients in a blender and blend until smooth, thick and creamy. Divide between 2 glasses, serve immediately. Tip: try adding a tablespoon of protein powder for long lasting energy throughout the day.
More at: http://www.taste.com.au/recipes/33993/green+breakfast+smoothie?ref=zone,healthy-recipes
Wednesday 1 March 2017
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