john cabrera

lovelyybones:

Honey-Basil Grilled Cheese
Original Recipe

Ingredients

4 slices multigrain bread (I used Vital Vittles 12-Grain)
6 strawberry tomatoes, thinly sliced
3 oz. part-skim mozzarella cheese, thinly sliced with a sharp knife
10 slices fontina cheese, cut with a cheese slicer
12 to 16 large basil leaves
Honey to taste
Butter (to coat bread for grilling)

Directions
Makes two sandwiches.

1. To make each sandwich, spread one side of each slice of bread with desired amount of butter.
2. On the opposite side of two of the slices, spread a generous amount of honey, just enough to cover the surface.
3. Divide the tomatoes between the two sandwiches and arrange the slices on top of the honey. Then, lay four slices of fontina cheese on top of each tomato-topped slice.
4. Divide the basil leaves between the two sandwiches and lay atop the fontina. Then top each basil-covered slice with the sliced mozzarella. Top with remaining bread slices, butter side up.
   Over very low heat, preheat a skillet then grill the sandwiches one at a time. To ensure the cheese melts evenly, cover the skillet with a lid while cooking. Grill each side for about 3 to 5 minutes, until lightly browned.
5. Over very low heat, preheat a skillet then grill the sandwiches one at a time. To ensure the cheese melts evenly, cover the skillet with a lid while cooking. Grill each side for about 3 to 5 minutes, until lightly browned.

(More photos, found here.)

lovelyybones:

RECIPE FOR SPINACH AND FETA SCROLLS

(adapted from the April 2009 edition of Delicious magazine)

For the pastry:

• 2 cups of self raising flour
• 1 tsp of caster sugar
• 80 grams of chilled, chopped good quality butter
• 1/2 a cup of milk

Place all ingredients except milk into a food processor and whizz until the mixture resembles fine breadcrumbs.  Tip this mixture into a bowl and add the milk and mix thoroughly with a fork until it forms a soft dough.  Turn the dough out onto a floured surface and knead for about 5 minutes, until it’s quite smooth  Shape into a 35 x 20 cm rectangle.

For the filling:

• 2 big bunches of freshly chopped spinach, quickly blanched and squeezed of any excess water.  (makes approx 150 grams)
• 1 cup of crumbled feta
• 1 egg
• half a cup of grated Romano cheese
• salt and pepper to taste
• 1 cup of crushed walnuts

Place all the ingredients, excluding the walnuts in a food processor and whizz until you have a nice, creamy paste.

Spread the spinach mixture on the freshly rolled dough and spread the walnuts evenly on top.  Roll the dough up until it resembles a log, making sure to  seal it with a little beaten egg on the final roll.  Place the roll into a refrigerator and allow it chill for 2 hours.  Preheat the oven to 200 deg C.  Gently transfer the roll onto a cutting board and using a lightly floured serrated knife cut into 2cm thick slices.  Arrange the slices on a baking tray, leaving a little room between them to allow for spreading during cooking.  Brush a little egg on the top and sides and bake for 15 mins until golden.

lovelyybones:

Parmesan Roasted Broccoli
Serves 6

4-5 pounds / 2kgs broccoli
8 garlic cloves, peeled and thinly sliced
4-6 tbsp extra virgin olive oil
2 tsp lemon or lime zest (I used lime)
2 tbsp lemon or lime juice (lime, again)
4 tbsp pine nuts, toasted
½ cup parmesan cheese, freshly grated
2 tbsp basil, julienned
Salt and pepper to season

1. Cut and wash the broccoli into chunky florets (they will reduce in size after roasting). Then lay the broccoli out on a kitchen napkin to dry (like, very, very dry) while you prep things up.
2. Preheat the oven to 425°F/220°C.
3. Now in a sheet pan, arrange the broccoli in a single layer and toss the garlic on it. Drizzle with 4 tbsp of extra virgin olive oil. Season with salt and freshly ground pepper.
4. Roast for 20 minutes or until the broccoli has browned a bit and the broccoli has a crisp-tender texture.
5. As soon as you remove it from the oven, toss it with 1-2 tbsp of olive oil and the rest of the ingredients – lemon juice, lemon zest, pine nuts, Parmesan and basil. Serve hot.

lovelyybones:

Pumpkin Pie Latte

ingredients

1 Tbsp. canned pumpkin (not pie filling)
2 Tbsp. vanilla
1/4 tsp. cinnamon
1 cup milk
1/2 cup of your favourite coffee

method

In a saucepan, heat the milk and pumpkin until steaming (or heat in a microwavable bowl for a couple of minutes).

Stir in vanilla and cinnamon.

Pour the milk mixture into a blender, and blend for 20 seconds until it’s frothy.

Pour into your favorite mug, then add coffee. Add sugar, to taste.

Sprinkle a bit of nutmeg, cinnamon, or pumpkin pie spice over the top.

outofhabit:

another thing i want to make….

ultra-easy coconut chocolate tart

[adapted from new food fast by donna hay]

1 egg white

7oz sweetened shredded flakes

2/3cup heavy cream

5oz quality dark chocolate, chopped

2 tsp coarse salt (optional garnish)

preheat oven to 350˚.

on a parchment lined baking sheet, spread coconut flakes out in one layer. toast flakes in oven until they are just beginning to brown around the edges, about 8-10 minutes (be careful not to burn flakes).

let coconut flakes cool slightly. in a small blender, pulse flakes until they’re finely ground. in a small bowl mix, coconut and egg whites until blended. with wet fingers, press about 1 rounded tablespoon of the coconut mixture into 2” wide muffin tin. should make about 10 tarts.

bake tart shells in preheated oven for 8-10 minutes or until the shells are just beginning to turn light golden brown.

remove from oven and cool shells for about 1 minute and then carefully remove them from the tin on a wire rack and cool completely on a wire rack.

meanwhile, place the cream in a saucepan over medium heat and heat until almost boiling. remove cream from heat. add the chocolate. stir until chocolate has melted and the filling is smooth.

pour the chocolate filling into the tart shells and place in the freezer for 10 minutes or until the filling has set.

garnish with a coarse salt (optional). serve with coffee or berries as a dessert.

[image + recipe via ceramic canvas]