Tuesday, October 22, 2019

Carrot muffins

Carrot muffins


  • 150g margarine

  • 250g carrots

  • 200g sugar

  • 200g flour

  • 1.5tsp cinnamon

  • 2tsp baking powder

  • 2 large eggs

  • 125g sultanas

  • 50g nuts


Preheat the oven to 200C/gas mark 6/fan 180C. Melt the margarine in the microwave.

Top and tail, then peel and grate the carrots.

Combine the carrots, sugar and margarine in a bowl.

Sift in the flour, cinnamon and baking powder.

Beat the eggs in a small bowl and then add to the mixture. Also mix in the nuts and sultanas.

Line a muffin tray with 12 muffin cases and divide the mixture equally between them. Bake for 20 minutes.

Monday, October 21, 2019

Calamari recipe

Calamari recipe


  • 1 pound (about 450 grams) squid rings (slice the squid bodies into rings)

  • A neutral-flavored oil with a high smoke point for deep frying (such as peanut oil or refined coconut oil)

  • 4 medium eggs

  • 2/3 cup unbleached, all-purpose flour

  • 4 tablespoons semolina flour

  • 1 lemon (cut into wedges)

  • Fine sea salt

Steps to Make It

Gather the ingredients.

Rinse the squid pieces in running water and pat them completely dry with paper towels.

Heat several inches of the oil in a large high-walled, heavy-bottomed pot over medium-high heat to 350 F or until a small cube of bread dropped into the oil browns in about 30 seconds.

Place the flour in a shallow bowl. Lightly beat the eggs in a large mixing bowl. Place the semolina in a small bowl. Dredge the calamari rings in the flour, shaking them to remove excess. Dip the floured rings in the egg and then in the semolina before frying them in the hot oil; fry them in several batches to avoid overcrowding, until crisp and lightly golden, about one to two minutes.

Using a fine-mesh spider or a slotted spoon, transfer the fried calamari to a paper towel-lined plate to drain. Season them to taste with salt and serve at once with lemon wedges.

Friday, October 18, 2019

Bean soup with ham

Bean soup with ham


  • 2 medium carrots, sliced

  • 2 celery ribs, chopped

  • 1/2 cup chopped onion

  • 2 tablespoons butter

  • 4 cans (15-1/2 ounces each) great northern beans, rinsed and drained

  • 4 cups chicken broth

  • 2 cups cubed fully cooked ham

  • 1 teaspoon chili powder

  • 1/2 teaspoon minced garlic

  • 1/4 teaspoon pepper

  • 1 bay leaf


  • In a large saucepan, saute the carrots, celery and onion in butter until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cook for 15 minutes or until heated through. Discard bay leaf.


This was really good! I halved the recipe for two, and still had leftovers. Very good served with cornbread, and will definitely make again.

Absolutely delish, I only added 3/4 the beans it called for, and added just a dash of garlic powder, and a dash of chili pepper. My 4 year Grandson even liked it! Thanks for the recipe!

Good and very easy. We cut the chili power in half though.

This recipe was great. I think it was watery for a bean soup. So, if you puree 1/4th -1/2 of the beans you will get a thicker soup product. It was really good tasting.

I followed the recipe to the letter and was completely satisfied as well as the other 2 people who were eating it with me. We all loved it. Very, very easy to make. This is definitely a keeper.

Wednesday, October 16, 2019

American chop suey

American chop suey


3 tablespoons butter

1 medium yellow onion, chopped

1 green bell pepper, stemmed, seeded, and chopped

2 garlic cloves, minced

1 pound ground beef

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon ground black pepper

1 (14.5-ounce) can diced tomatoes

1 (14.5-ounce) can tomato sauce

1/4 cup tomato paste

2/3 cup tomato juice

1 pound elbow macaroni


  1. 1. Heat the butter in a large pot over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for about 1 minute. Then add the ground beef and continue to cook, stirring and breaking up the chunks of meat with a spoon. Cook until the meat is no longer pink, about 7 minutes. Sprinkle the herbs and pepper over the meat, add salt to taste, and mix in well.

  2. 2. Add the canned tomatoes with their juices, the tomato sauce, paste, and juice. Add sugar to taste. Simmer while you cook the pasta.

  3. 3. Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally, until al dente. Drain. Mix the macaroni into the chop suey. Serve hot.

Blueberry scones

Blueberry scones


  • 4 cups all-purpose flour

  • 6 tablespoons Sugar In The Raw


  • In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. In a bowl, whisk eggs and 3/4 cup milk; add to dry ingredients just until moistened. Turn onto a lightly floured surface; gently knead in the blueberries.

  • Divide the dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Place on greased baking sheets. Brush with remaining milk. Bake at 375° for 15-20 minutes or until tops are golden brown. Serve warm.

Monday, October 14, 2019

Cranberry salsa


  • 2 cups fresh or frozen cranberries

  • 2 cups water

  • 1/2 cup sugar

  • 1/4 to 1/2 cup minced fresh cilantro

  • 2 to 4 tablespoons chopped jalapeno peppers

  • 1/4 cup finely chopped onion

  • 2 tablespoons grated orange zest

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

Beer butt chicken

Beer butt chicken


  • 1 4-pound whole chicken

  • 2 tablespoons extra virgin olive oil or other vegetable oil

  • 1 opened, half-full can of beer, room temperature

  • 1 tablespoon kosher salt or sea salt

  • 2 tablespoons chopped fresh thyme leaves, or 1 Tbsp dried thyme

  • 1 tablespoon black pepper


1 Prepare your grill for indirect heat: If you are using charcoal, put the coals on one side of the grill, leaving another side free of coals. If you are using a gas grill, fire up only half of the burners.

2 Season the chicken, rub with oil: Remove neck and giblets from cavity of chicken, if the chicken came with them. Mix the salt, pepper, and thyme in a little bowl, and rub it all over the chicken. Rub the chicken all over with olive oil.

3 Lower chicken onto half-filled beer can: Make sure the beer can is open, and only half-filled with beer (drink the other half!) If you want, you can put a sprig of thyme (or another herb like rosemary or sage) in the beer can.

Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity.

4 Grill on indirect heat: Place the chicken on the cool side of the grill, using the legs and beer can as a tripod to support the chicken on the grill and keep it stable.

Cover the grill and walk away. Do not even check the chicken for at least an hour. After an hour, check the chicken and refresh the coals if needed (if you are using a charcoal grill).

Keep checking the chicken every 15 minutes or so, until a meat thermometer inserted into the thickest part of the thigh reads 160°F - 165°F.

The total cooking time will vary depending on the size of your chicken, and the internal temperature of the grill. A 4 lb chicken will usually take around 1 1/2 hours.

If you don't have a meat thermometer, a way to tell if the chicken is done is to poke it deeply with a knife (the thigh is a good place to do this), if the juices run clear, not pink, the chicken is done.

5 Carefully transfer the chicken to a tray or pan. I say "carefully" because the beer can, and the beer inside of it, is quite hot. One way to do this is to slide a metal spatula under the bottom of the beer can. Use tongs to hold the top of the chicken.

Lift the chicken, beer can still inside, and move it to a tray. Let the chicken rest for 10 minutes. Carefully lift the chicken off of the can. If it gets stuck, lay the chicken on its side, and pull out the can with tongs.