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Lemon and herb sausages recipe
Lemon and herb sausages recipe

RecipesIngredientsMeat and poultrySausageHomemade sausagesDelicious pork sausages infused with the flavours of fresh herbs and zesty lemon. These sausages are delightful with just about anything and a delicious change of pace.Recipe by:London, England, UK15 people made thisIngredientsMakes: 2 to 3 dozen sausages1kg pork shoulder, cut into 2cm cubes200g pork back fat, cut into 2cm cubes1 1/2 tablespoons coriander seeds1 tablespoon black peppercorns2 bay leaves15g fresh marjoram, stemmed and chopped15g fresh sage, stemmed and chopped15g fresh oregano, stemmed and chopped15g fresh chives, chopped2 lemons, zested1 tablespoon salt60ml white wine2 teaspoons red chilli flakes (optional)1 sheep casingMethodPrep:1hr ›Extra time:1hr chilling › Ready in:2hrPlace the pork and the fat in the freezer for 30 minutes.

5 Reasons Why Montreal Is the Best Drinking City in Canada
5 Reasons Why Montreal Is the Best Drinking City in Canada

Home to more than 6,000 restaurants, a booming natural wine scene and a slew of food festivals (from Poutinefest to Diner en Blanc), Montreal is no stranger to serious food and drink. What’s more, the city is seeing big-time growth in cocktail culture, as evidenced by a handful of new drinking dens across town, all of which offer their own take on quality Montreal nightlife.

Homemade chocolate
Homemade chocolate

Put in a saucepan, over low heat, water with the yahar and mix from time to time, until the syrup is red, about 15 minutes. Turn off the heat and gradually put pieces of butter, stirring continuously until the butter melts. .About an hour before, we soak the raisins in a vial of rum and goji in a little warm water.

Get to Know Chefs at Taste of Atlanta
Get to Know Chefs at Taste of Atlanta

This weekend, Atlanta& 39;s culinary scene comes aliveStarting Oct. 6, Atlanta culinary culture will get an inside look into the city& 39;s restaurant culture with the 11th annual Taste of Atlanta festival, highlighting the talents of Hotlanta& 39;s best and brightest culinary mavens. In addition to the festival& 39;s popular cooking demos and tasting tents, this will mark the third year of & 34;Inside the Food Studio,& 34; an in-depth adventure into the world of a professional chef (minus the back-breaking physical demands).

Willard Scott’s Red Velvet Cake
Willard Scott’s Red Velvet Cake

Willard Scott’s Red Velvet Cake“A delicious, moist cake for a special occasion.”- Jay Christian- author of Jay Christian& 39;s Hollywood Celebrity RecipesNotesFor people who have allergies to red food coloring, it can be omitted and replaced with ¼ cup water and the recipe will turn out just fine; the cake just won’t be red.

Q&A: Mark Canlis of Canlis in Seattle
Q&A: Mark Canlis of Canlis in Seattle

Canlis, a fine-dining landmark in Seattle, has seen its share of ups and downs since opening in 1950.However, the 60-year-old restaurant hit a high note earlier this month when its chef, Jason Franey, was named one of the year’s 10 “Best New Chefs” by Food & Wine magazine — an honor usually bestowed on chefs at newer restaurants.

Pasta in tomato sauce
Pasta in tomato sauce

Cut the pancetta into small pieces and fry in a little olive oil, then add the diced pepper and the cleaned but whole garlic, so that it can be removed later. Cook a little together, then add the diced tomatoes and broth, leave under the lid for a few minutes then add a cup of water, salt, pepper, basil, oregano and thyme, all finely chopped.

Caribbean style spicy jerk sauce recipe
Caribbean style spicy jerk sauce recipe

RecipesIngredientsMeat and poultryPoultryChickenPopular chickenJerk chickenThis is my take on a spicy Caribbean jerk sauce. This recipe is heavily inspired by Livvy& 39;s homemade jerk chicken. Her recipe is strictly secret, fiercely guarded and absolutely delicious.Recipe by:Derbyshire, England, UK53 people made thisIngredientsServes: 8 1 small onion4 spring onions6 large cloves of garlic2 Scotch bonnet chillies2 finger chillies1 thumb sized chunk fresh root ginger1 small handful fresh thyme1 vegetable stock cube2 tablespoons dried thyme1 tablespoon ground cinnamon1 tablespoon ground allspice1 tablespoon ground black pepper1 teaspoon freshly grated nutmeg2 tablespoons dark brown soft sugar2 tablespoons honey2 tablespoons dark soy sauceMethodPrep:5min ›Ready in:5minRoughly chop the onion, spring onions, garlic, chillies, ginger and fresh thyme.

Beetroot for salad
Beetroot for salad

Beetroot is a champion in the fight against cancer, very resistant to cold and an excellent aid for the body in the cold season. It is very good for children's health since the uterine life. It is very rich in B vitamins, especially folic acid, as well as trace elements.

Paseo: Great Caribbean Sandwiches
Paseo: Great Caribbean Sandwiches

Great Caribbean SandwichesStanding in line at Paseo has become one of Seattle’s most cherished traditions. Wait in line; you will be rewarded.What’s the secret? A tantalizing combination of tastes and textures.All of the sandwiches on the menu come on a fresh toasted baguette, crisped to perfection. The chefs then add creamy aioli seasoned with enough garlic to keep the vampires away for a month; pickled jalapeños for a little kick; cilantro and romaine lettuce for freshness and crunch; and sweet, tender caramelized onions.

Livin' La Vie da Local
Livin' La Vie da Local

Not many people associate locally sourced ingredients and deliciously innovative foods with hotel chains. Although this conception may be true for certain hotels, The Hyatt Regency and its restaurant Avenue One, is a case quite apart. After an incredible brunch with fellow bloggers on The Terrace of the Hyatt Regency in the Theatre District, I can attest that executive chef, Kelly Armetta, knows a thing or fifty about MA& 39;s culinary highlights and especially on how to incorporate them into treats to fit any palate.

Pumpkin sticks and baked carrots
Pumpkin sticks and baked carrots

Prepare the herb sauce. Wash and mix the herbs with the garlic, salt, oil and red broth. Season. Wash and clean the vegetables (if they are organic you can leave the peel). Cut them into sticks. In a bowl, mix the marinade, oil and low carb flour. Put the vegetable sticks and wrap them in this mixture.