Lost

Sep. 19th, 2017 04:05 pm
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Beef & Carraway Kofta

Sep. 19th, 2017 04:22 am
[syndicated profile] stonesoup_feed

Posted by jules

Beef & Carraway Meatballs with Tahini Yoghurt

Beef & Carraway Kofta (Meatballs)

One of my favourite things to eat are meatballs. And while I love a traditional Italian-style meatball, I like to mix it up with meatballs from different parts of the world like these Moroccan meatballs, these Green ones or this giant meatball / meatloaf.

My latest obsession are these Lebanese-ish ‘kofta’ (middle eastern meatballs) which were inspired by a recipe in the book ‘Honey & Co. – Food from the Middle East’ from the London based restaurant. This is my simplified version.

Carraway seeds are a really underrated spice. I’ve been using them in my sauerkraut for ages and loved their fresh flavour but hadn’t really experimented with other cooking. Until these kofta. They go really well with beef but if you’re looking for more places to use your carraway seeds they’re also lovely with cabbage in any form.

enough for: 2
takes: 30 minutes
500g (1lb) minced (ground) beef
2 teaspoons carraway seeds
100g (3.5oz) tahini
100g (3.5oz) Greek yoghurt
1 clove garlic (optional)
1 bunch coriander (cilantro), leaves picked

1. Preheat your oven to 200C (400F). Combine beef and carraway seeds in a medium bowl and season generously with salt and pepper. Scoop tablespoons of the beef mixture and roll into meatballs. Place meatballs in an oven proof dish large enough to hold them in a single layer.

2. Roast meatballs for about 20 minutes or until well browned and cooked through.

3. While the meatballs are cooking combine tahini and yoghurt in a medium bowl. Smash garlic (if using) and chop as finely as you can and add to the tahini yoghurt sauce.

4. To serve, spread yoghurt tahini sauce over two plates. Top with meatballs and coriander leaves.

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Variations

5-ingredients – skip the garlic.

vegetarian – add carraway seeds to these lentil balls.

no carraway seeds – just skip it or use 1 teaspoon cumin seeds and 1 teaspoon ground coriander instead.

more substantial / carb-lovers – serve with warm pita or other flat bread or tortillas. Or serve meatballs on a bed of creamy mashed potatoes.

no tahini – either replace with mayo to make a yoghurt mayo sauce or just use extra yoghurt. Or use hummus instead of both the yoghurt and tahini. For more ideas to use tahini see here.

more veg – the guys from Honey & Co serve their kofta on a bed of roast veg including onion, eggplant and capsicum (bell peppers). They toss in some cooked white beans as well.

no coriander / cilantro – flat leaf parsley or mint will work. Or use baby spinach or other salad leaves. A shaved cabbage salad would also be a lovely accompaniment.

short on time – skip rolling the beef into meatballs and just brown in a pan with the carraway seeds and serve the spiced beef on top of the tahini yoghurt sauce.

Enjoy!

With love,
Jules x

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The Biggest Meal Planning Mistake

Sep. 16th, 2017 04:20 am
[syndicated profile] stonesoup_feed

Posted by jules

Beef & Carraway Meatballs with Tahini Yoghurt-2

Beef & Carraway Kofta recipe here

Today I have a little confession for you…

Even though I write cook books, have two food blogs and have an online cooking school, I didn’t start out being a confident cook.

And I certainly wasn’t good at meal planning…

When I first got into cooking I was in my early 20s, living in Sydney, working in my first job as a Food Scientist developing new snack products for Kellogg.

I used to spend hours pouring over magazines and cookbooks deciding what to make and compiling lengthy shopping lists.

Then I’d head off all over town. To my favourite veggie shop or the farmers market. To my butcher, the deli, sometimes to Chinatown and a stop at the supermarket for staples.

It took hours.

While I enjoyed these excursions, they weren’t without their frustrations.

There would often be one or two ingredients that were sold out or I just couldn’t find. Since I didn’t have a clue about ingredient substitution, I’d have to go to multiple stores trying to find what I was missing.

It took a lot of time.

It also cost a lot of money.

Slowly, over the years, I got better at the whole process. As my cooking confidence grew, I started knowing which ingredients I could skip or substitute. My food bills came down and my ingredient waste decreased.

The biggest game changer came when I was living in the beautiful Barossa Valley, Australia’s equivalent of Napa.

As a young wine maker, most of my waking hours were spent in the winery. I no longer had time to plan my meals in advance or much time for cooking.

The highlight of my week was the Saturday morning Barossa farmers market.

I’d grab a coffee. Then I’d wander around tasting, chatting to the farmers and buying whatever took my fancy. I wouldn’t have had time to make a list so I’d just buy what looked good.

When I got home, I’d figure out what to cook based on my market bounty.

Sometimes I’d consult my cookbooks. But often I’d just make things up. I started really cooking from the heart and cooking with the seasons.

It was incredibly liberating.

And better yet, I was able to feed myself really delicious, healthy meals that took a fraction of the time.

I came to realize that just as we can all learn to cook with a recipe, we can also learn to cook without them.

It’s easier than you think, if you have the right guidance. I’ll be going into much more detail on how you to can become someone who cooks without recipes the week after next.

But now it’s time to talk about the biggest mistake most people make when it comes to meal planning…

What is the most common meal planning mistake?

Basically, it’s following the traditional meal planning method.

You know, deciding what to cook in advance and then building your shopping list around that plan.

This approach causes problems for many reasons:

1. Time
First, it takes a lot of time to plan in advance. Trawling through recipes and writing detailed shopping lists.

2. Lack of Freedom
Having a set list means you aren’t free to choose what looks best (or cheapest!) when you’re shopping.

3. Lack of Flexibility
They also lack the flexibility to cope with the changes that naturally come up with modern life.

How do you avoid this mistake?

You just need to learn how to ‘reverse’ the process.

It may sound scary, but in practice it’s a liberating approach to meal planning. And it’s actually much quicker and easier than traditional meal plans.

I’ll be sharing you my Easy 3-Step Framework for avoiding this meal planning mistake next week. It’s all about how you can learn to shop first and then cook based on the ingredients you have in the house.

What it would be like if you didn’t have to plan ahead?

How would it impact your time? Your health? Your waistline? Your energy levels?

Imagine coming home after a long day and cooking dinners you truly enjoy without repeating the same dishes over and over.

Imagine not buying a bunch of ingredients that ultimately go to waste because your schedule changed.

Imagine revolutionizing how you cook and growing your kitchen confidence!

If you’re an experienced cook, imagine avoiding the trap of taking on weeknight meals which are too complicated for your schedule and energy levels at the end of a long day.

Imagine being able to listen to what your body needs, rather than what your meal plan says.

Imagine not following recipes to a ‘T’ anymore – being able to substitute ingredients based on what you have.

Imagine wasting far less food.

Imagine being able to look in fridge and pull together a healthy meal with ease.

Sound too good to be true?

This isn’t a crazy dream.

Next week I’ll show you how to turn these dreams into reality. I’m going to give you a clear, 3-step framework to help you stop making the biggest meal planning mistake and reverse your meal plan.

Stay tuned!

Before I go I’d like to share my vision with you…

I want to live in a world where eating healthy, home made food is the norm. Where most people are able to just walk into the kitchen and throw something delicious together.

Where cooking dinner is seen as a joy and a privilege not another chore at the end of a stressful day.

With love,
Jules x

ps. I’d love to hear from you!

How would your life change if you were able to reverse YOUR meal plan? Let me know in the comments below.

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"The Game (of Thrones) Is Afoot!"

Sep. 19th, 2017 09:28 am
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[personal profile] michaelchance posting in [community profile] sherlockbbc
"The Game (of Thrones) Is Afoot!" by Jessie Blackwood
PAIRING: Mycroft/Lestrade
FANDOM: Sherlock
RATING: PG-13
WARNING: WiP
SUMMARY: Gregory Lestrade is a secret cosplayer and Mycroft is intrigued.

Has just been added to Sherlock Holmes Slash and is listed on the new stories page and the other pairings page.

Crossposted to Chance's Archive, Chance's Archive on Tumblr and Chance's Archive blog.
alexia_drake: Oliver Queen aka the Green Arrow in his green suit (Badass)
[personal profile] alexia_drake posting in [community profile] fandom_icons
Arrow:
8 Oliver & Felicity, 8 Oliver Queen, 12 Felicity
2 Carrie Cutter-Cupid, 2 Cupid & Deadshot
4 Floyd Lawton-Deadshot, 1 John Diggle, 3 The Flash
1 Thea & Oliver, 4 Thea-Speedy, 5 Laurel Lance

Supergirl:
9 Kara-Supergirl, 1 Mon-El-Mike

Lucifer:
4 Lucifer & Chloe, 12 Lucifer Morningstar
4 Chloe Decker, 1 Trixie



- See the rest here -

"Winter's Tale"

Sep. 16th, 2017 08:41 am
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"Winter's Tale" by Jessie Blackwood
PAIRING: Mycroft/Lestrade
FANDOM: Sherlock
RATING: AO
SUMMARY: Nearly Christmas, and Greg is not feeling well and also finding it difficult to get home, although he isn't looking forward to his first Christmas alone after the divorce.

Has just been added to Sherlock Holmes Slash and is listed on the new stories page and the other pairings page.

Crossposted to Chance's Archive, Chance's Archive on Tumblr and Chance's Archive blog.
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(Credit: multi-screencap)

We may not get more Jude | Zero | Zude in canon, but that doesn’t mean we can’t get them in our fic/art/vids! This round of Team Zude Comment!Fic & Art Fest is for virtual season four-related prompts where Jude and Zero are both still on the show.

Leave a prompt in comments to this post at [community profile] team_zude. If you find a prompt that you like, go ahead and fill it!

The Fest will run for ~6 weeks, beginning today, Friday, September 15th, and running through midnight Tuesday, October 31st. See the post linked above for more information.

Pop culture, feminism, etc.

Sep. 14th, 2017 08:22 pm
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NAME: Eve
AGE: 25
INTERESTS & HOBBIES: Pop music, pop culture, trans-inclusive feminism, LGBTQIA issues, social justice, comedy
LOOKING FOR: People from ONTD, or other people interested in discussing pop culture, politics/feminism or our daily lives! (And of course the intersections of it all!) LGBTQIA-friendly people only!!
ANYTHING ELSE?: I'm trying to start up a pop culture/current events community, 
[community profile] howdareuCurrently looking for members/mods to help grow the community, so message me if you're interested! For those who care, my faves include Britney, Madonna, Kylie, Carly Rae Jepsen and Tove Lo. Fave shows include 30 Rock, Sex and the City, Will & Grace (SO excited for the revival!), Drop Dead Diva, and Parks and Rec.

(no subject)

Sep. 14th, 2017 10:52 am
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  157 x Love 020



@ my DW

Looking for some new friends

Sep. 13th, 2017 04:24 pm
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NAME: Frankie aka Strumbella
AGE: Early 50s
INTERESTS & HOBBIES: Music, guitar, drumming,reading, internet, making lists
LOOKING FOR: I'm looking for some new friends who post and or comment on a fairly regular basis. I do comment in return should I have something to say. Age isn't a factor for me when making friends, we can all learn from one another.
NOT INTERESTED IN: Politics, Racism.
ANYTHING ELSE?: Lived in large cities most of my life and then about 4 years ago moved in a very small town. Still not quite found my niche here, however I'm loving the NO drama and the laid back atmosphere.

Outlander Forum!

Sep. 13th, 2017 08:59 am
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Now that season 3 is underway, come join us at [community profile] outlander_forum , a discussion community for fans of the Starz TV adaptation and/or Diana Gabaldon's books. We've already got a discussion of episode 301 underway, so come and join in!!



10 ‘Secret Weapon’ Sauces

Sep. 12th, 2017 03:40 am
[syndicated profile] stonesoup_feed

Posted by jules

lemon tahini sauce

A few weeks back, I was talking with the group I’m coaching and the topic turned to sauce.

Specifically, how a good sauce can really make all the difference to your cooking.

In fact, I’d be willing to go as so far as to say that after learning to season properly, having a few super tasty sauces in your repertoire is the easiest way to take you cooking from ‘OK’ to ‘ah-maz-ing’.

I’m serious.

So today I’m going to share my 10 favourite ‘secret weapon’ sauces that really make a difference to my cooking.

Enjoy!

10 ‘Secret Weapon’ Sauces to Lift Your Cooking Game

1. Roast Cauliflower Hummus
There are few things more versatile, delicious or healthy than this Middle Eastern-inspired sauce. I’m currently in love with this Roast Cauliflower adaptation but if you’re a purist you can’t go wrong with a good classic chickpea based hummus which is quicker and easier to make.

2. Home Made Mayonnaise
After mastering the art of making mayonnaise in the food processor, without it splitting, mayo consumption has definitely increased in my house. I use it on an almost daily basis with poached eggs, to add substance to a lunch time salad or as a sauce for meat or fish. Dangerously addictive.

3. Cashew Nut Sauce
Inspired by the Turkish sauce, ‘tarator’. Similar to hummus but a little more complex with the lovely nutty flavour. Traditionally served with fish but lovely anywhere you need a creamy, nutty sauce with a bit of a kick. I often make it with other nuts as well. If I’m feeling flush I’ll use pine nuts but it’s also wonderful with roasted hazelnuts or almonds.

4. Marco’s Chilli Oil
I pretty much always have a bottle of chilli oil in the pantry. Great for adding instant heat to dishes in need of a little help, or when you’ve purposely left the chilli out to please tiny-people taste buds. It’s also a wonderful sauce in its own right to serve with chicken, pan fried halloumi, drizzled over soups or even a simple pasta with fresh rocket (arugula). My Irishman love it with his morning eggs and avocado.

5. Tahini Yoghurt Sauce.
If I don’t have time to make hummus or roast cauliflower hummus mentioned above, then I whip up a bowl of this dream. Basically just combine equal parts Greek or home made yoghurt with tahini. Season with salt and a splash of lemon. Sometimes I add finely smashed garlic but if I’m really short on time, I don’t bother. Use it any where you’d normally use hummus. Especially good as a sauce for fish.

I’m also currently in love with this slightly more complex Tahini Miso Turmeric sauce but it requires blending so I only make a batch when I have more time.

6. Yoghurt Sauce
When I’m really pushed for time, this sauce is a savour. Basically take some good quality full fat yoghurt or Greek yoghurt and season generously with salt and pepper. And your sauce is ready. If you want to fancy it up you can stir in chopped herbs, grated cucumber or zucchini or a little garlic.

But really the ‘plain Jane’ version is always a winner. If I’m in the mood for something a little richer I mix equal parts yoghurt and mayonnaise. So good!

7. Sicilian Nut Pesto
A wonderful dairy-free pesto that’s my go-to when I’m lucky enough to have masses of fresh basil in the garden. Every year before the first frosts I make a gigantic batch of this pesto and freeze it in ziplock bags to dip into during the dark Winter months. Wonderful drizzled on soups, tossed through roast veg or cooked pasta (or both), to make green eggs or slathered on some Broccoli Bread Toast.

8. Ginger Spring Onion Sauce
A Chinese classic that’s fabulous with chicken. I had forgotten about this punchy fresh sauce until I was doing some research for this post. Thank heavens I have a blog to remind me of my past favourites!

9. Beetroot ‘Pesto’
I just LOVE this sauce especially in the Winter when fresh basil is hard to come by but beets are abundant. Although if you’re a purist about these matters, you’d best skip on to the next sauce. Basically the idea is to replace the fresh basil leaves in pesto with cooked beetroot. Just heavenly. Would win the award for the ‘prettiest sauce’.

10. Miso Harissa Ketchup
A combination of classic ingredients from two very different cuisines – Japanese and Moroccan. Normally I’m not a fan of ‘fusion’ cooking but I make an exception for this richly complex sauce. Since being Low Carb this Miso Harissa Ketchup is now my go-to when I want a healthier (and way more tasty!) take on ketchup. It’s also amazing toss on roast veggies, especially roast cauliflower.

What about you?

Are you a sauce convert? Say YES or NO in the comments below…

With love,
Jules x

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"I Don't Do What You Tell Me"

Sep. 12th, 2017 09:05 am
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[personal profile] michaelchance posting in [community profile] sherlockbbc
"I Don't Do What You Tell Me" by Jessie Blackwood
PAIRING: Mycroft/Lestrade
FANDOM: Sherlock
RATING: AO
SUMMARY: Greg doesn't do what Mycroft tells him any more. He is his own man, with his own mind, he's never been anyone's yes-man and he isn't about to start now. Mycroft better just get used to it.

Has just been added to Sherlock Holmes Slash and is listed on the new stories page and the other pairings page.

Crossposted to Chance's Archive, Chance's Archive on Tumblr and Chance's Archive blog.

55x Dracula (1968) Icons

Sep. 11th, 2017 01:17 pm
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Teaser:



55x Dracula (1968) icons (including 8 text only) HERE @ my Dreamwidth.
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60x textless icons from Final Fantasy XV. Prompto only. Also has icons from Episode Prompto and Assassin's Festival

Examples



Rest of the icons here @ [personal profile] famira

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