Picnic food, BBQ food or even drinks night....Guacamole is a sure winner! Well, for me at least. Coupled that with corn chips, it satisfies my weakness for chips in a healthier way instead of Pringles! :)
Guacamole is also fantastic with fajitas or as a based for sandwiches too!
The Result:
Creamy and yummy. I was very careful with the amount of onion and coriander ratio into the entire mixture as I didn't want it to be too sharp to the palate. Plus, when making Guacamole ahead of the party also means that the Guacamole may turn brown or it gets watery.
I did squeeze on a layer of lime juice to cover the guacamole and I popped it into an airtight container and remove them from the fridge just before I leave for the party. It works - thankfully!
JO's rendition:
Recipe and the preparation method can be found here:
Jamie calls this the ultimate one-tray comfort food, and I cannot agree more. It was a beautiful evening spent with dear friends and making this really fun, super easy and more importantly, super yummy! The Result: Pic here taken with the yummy and complimentary salad that my friend made. I used German and Italian pork sausages and the herbs made the german dogs even more flavoursome and tangy (from the tomatoes).
Jamie calls it Summer Spaghetti, most likely due to the ingredients are harvested in summer. For me, this is an all year round pasta. First, it is vegan which is a good recipe to keep in mind especially when one wants to go meat free for the meal.
It's really simple and amazingly yummy. I love mushrooms, hence I stir fried some Tuscan Brown mushroom to go with the dish.
Result of my attempt as below:
Jamie's version:
Ingredients
500 g mixed red and yellow cherry tomatoes, halved
150 g black olives, stoned
1 clove garlic, peeled and finely chopped
1 tablespoon red wine vinegar
1 bunch fresh lemon basil, leaves picked
1 bunch fresh marjoram, leaves picked
10 tablespoons extra virgin olive oil
400 g spaghetti or linguine
sea salt
freshly ground black pepper
Method: In a large bowl, scrunch the tomatoes with your hands to slightly mush them. Mix in the olives, garlic and vinegar. Tear in the basil and marjoram leaves and pour in the olive oil. Allow to sit for 10 minutes.
Cook your pasta in salted boiling water according to the packet instructions until al dente. Drain and quickly toss in with the tomatoes. Call your guests around the table, then taste the juice at the bottom of the bowl and adjust the seasoning if you feel it needs it. Serve right away.
The amazing
thing with this cooking adventure of trying out 100 of Jamie Oliver’s recipe is
that I am beginning to learn and recognize the different herbs and short cuts
to prepare certain ingredients.
With this
attempt, I learnt that to help you peel that skin off that tomatoes, you can
simply boil them first for a quick 30-60 seconds. And “wala”, the skins can be
pinched off easily.
The result:
This dish…just
so pretty. And healthy, healthy, healthy! If you love bell peppers (or also
known as capsicums) and tomatoes, you will love this one.
The recipe:
·2 peppers, red or yellow
·Sea salt and freshly ground black pepper
·20 chery tomatoes
·1 handful of fresh marjoram and basil
·2 cloves of garlic, peeled and sliced
·Extra virgin olive oil
·Optional: Anchovies, herb vinegar
The method:
Preheat the
oven to 400F. Cut the peppers in half and remove the seeds.
Place in an
oiled baking dish and lightly season with salt and pepper. Price the cherry tomatoes
with a knife and place in bloing water for around 30-60 seconds until the skins
can be easily and quickly pinched off. Feel free to run cold water over them
before peeling.
Once peeled,
place the tomatoes in the peppers. Stuff your herbs and sliced garlic and
season. You could drape over some anchovies insteadof using seasonging at this
point. Drizzle with oilive oil.
Cook in
preheated oven for 15 minutes lightly covered with aluminium foil, then around
30 minutes without. The smallest little splash of herb veniger on each pepper
can be a real joy.
Bell peppers,
also known as sweet peppers or capsicum, come is variety of colors. They are
the member of the nightshade family- the same plant family of potatoes, tomatoes and eggplant. Bell peppers are
very nutritious and excellent food for health.
Curious Corner:
Bell peppers are very rich in antioxidants
and also excellent source of Vitamin A and Vitamin C. They are high in fibre,
folate and manganese as well. Overall, bell peppers are extremely healthy and
great in taste too.
What are the differences between Red, Green and Yellow Bell
Peppers?
Red, green and yellow- these bright colored bell peppers are
extremely nutritious and they contain some of the best nutrients available.
Green bell peppers are harvested before they are fully ripe; they
are very crispy in taste. Green bell peppers are less expensive than red and
yellow bell peppers. Green bell peppers are very good source of fiber, folate,
and vitamin K. They also contain significant amount of beta-carotene.
Yellow bell peppers are more mature than green bell peppers and
have a fruity taste. They contain more amount of beta-carotene than green bell
peppers. They also contain more amount of Vitamin C than the green bell
peppers. They are harvested before they fully mature and turn red.
Red bell peppers are mature than green and yellow bell peppers.
They also contain eleven times more beta-carotene than green bell peppers. Not
only that they contain more Vitamin C than both green and yellow bell peppers.
Red bell peppers are excellent food to prevent prostate and breast cancer.
Bell peppers are excellent for health regardless their color. But
among them red bell peppers contain more nutrition than the other two.
