Make this for a lovely brunch dish that everyone will enjoyThis is my ideal Sunday-morning brunch dish to share with friends and family. — Mike McEnearney, author of Real Food by MikeNotesMedicinal Benefit: Brain, heart, skinTrout is a good source of omega-3 fats, which help in the formation of cells, and with thyroid and adrenal activity, blood pressure, the breakdown of cholesterol, blood clotting and maintaining healthy hair and skin.
The official start to your summer and party season is about to arrivePinterest/The Daily MealGet inspired for the start of summer!The sun is beaming, the flags are raised, and summer is about to officially commence. Happy Memorial Day Weekend — well, not quite yet, but very soon!While beaches will be booming and pools finally packed, the grill will be hot and ready to go.
Stone Brewing is working with Untitled Hospitality to bring Stone Hotel to lifeA complimentary beer upon arrival, in-room growler delivery service, and three on-site bars are just a few things that you can expect at the new Stone Hotel.Stone Brewing, the 10th largest craft brewery in the United States, is expanding its brand and entering the hospitality industry with the help of Untitled Hospitality, according to a release.
In a large, large bowl add the flour, sugar, cocoa, baking powder, salt and spices. Mix the milk with the honey and put it on medium heat. When the honey has completely melted, turn off the heat and let the milk cool, then mix with the 4 tablespoons of oil. Add the milk over the solid ingredients and mix until completely homogenous.
RecipesDish typeMain courseStew and casseroleA simple, yet delectable way of preparing oysters. Serve with crusty bread to soak up the sauce.183 people made thisIngredientsServes: 4 115g butter125g celery, finely chopped3 tablespoons finely chopped shallots1 litre single cream675g freshly shucked oysterssalt and ground black pepper to taste1 pinch cayenne pepper or to tasteMethodPrep:15min ›Cook:15min ›Ready in:30minMelt the butter in a large frying pan over medium heat and cook the celery and shallots until shallots are tender.
RecipesIngredientsPastaPasta typesPenne This is a quick and easy supper that is full of richness and flavour. Combined with a chilli cream sauce and penne, it& 39;s a fantastically satisfying dish!133 people made thisIngredientsServes: 4 175g penne pasta75g butter or margarine, melted3 cloves garlic, minced4 (110g) tilapia fillets5 tablespoons plain flour2 tablespoons olive oil4 tablespoons double cream2 1/2 tablespoons lemon juice2 fresh jalapeno or green chillies, minced1 teaspoon salt1/2 teaspoon ground black pepper1/2 teaspoon cayenne pepper1/2 teaspoon paprika1/2 teaspoon garlic granules140g spinach leaves1 plum tomato, choppedMethodPrep:15min ›Cook:15min ›Ready in:30minFill a large pot with lightly salted water and bring to the boil over high heat.