#salt and pepper recipe

[brunchbinch]

Chinese Salt & Pepper Chicken (x)

[cheftulips]

My boyfriend’s family have goats and chickens on their property. They also grow a ton of herbs like mint, basil, rosemary, dill, and cilantro in pots surrounding their patio. In the garden grows a variety of hot and sweet peppers, hundreds of tomatoes, and a recent addition are the fruit trees.

Every time we visit they give us dozens of eggs. I make a lot egg sandwiches or bake them in my sweets.

The best way to eat them though, is plain, accompanied with salt and pepper, or with sauce guts (which are these hot sauce remnants that have been baked and turned into a flakey topping or snackie.)

[vegan-nom-noms]

Salt And Pepper Mushrooms

[scoutingthetrooper]

x

[blujayonthewing]

YETO'S SUPERB SOUP

Restores eight hearts!

[askwhatsforlunch]

Garden Herb and Goat's Cheese Pasta (Vegetarian)

A hearty pasta dish always bring some sort of comfort to the one who eats it, all the more when it is as deliciously creamy as this Garden Herb and Goat's Cheese Pasta. And it's a very simple recipe, too! Happy Thursday!

Ingredients (serves 1):

1 ½ cup short pasta (like penne rigate or rotini)

1/3 cup good quality soft goat's cheese

a small bunch Garden Chives 

a small bunch Garden Chervil 

1/2 fluffy sprig soft Garden Rosemary 

a pinch of fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

2 tablespoons Rosemary Olive Oil

In a pot of salted boiling water, cook penne according to package’s directions, about 9 minutes until al dente.

Spoon goat's cheese in a medium bowl.

Finely chop Garden Chives, Chervil and Rosemary. Add chopped herbs to the bowl.

Season with fleur de sel and black pepper, and drizzle in Rosemary Olive Oil. Give a good stir until perfectly blended.

Once the penne are cooked, drain quickly, saving about 2 or 3 tablespoons of the cooking water, and stir both into the herby goat's cheese mixture, until the pasta is beautifully coated.

Enjoy Garden Herb Goat's Cheese Pasta hot, with a glass of chilled dry white wine, like a Marlborough Sauvignon Blanc or Côtes de Gascogne.

[yasssss-food]

Ricotta & Spinach Calzones

[seven-deadly-dishes]

Spinach And Artichoke Stuffed Soft Pretzels

via Nourished Endeavors

[yunyin]

Leek and Potato Soup

So bit random but I really like this soup (just made/ate it again) and I thought I would share just in case anyone else wants to give it a try!

The most tedious part is washing the leeks but it's worth it imo.

Written recipe: https://www.food.com/recipe/potage-parmentier-potato-leek-soup-julia-child-270731

This guy makes some pretty fun cooking videos, too!

[eato]

Tomato Cucumber Lettuce Salad Recipe

[eggpea]

i am slow cooking the most delicious of concoctions in the kitchen rn

(my tags are so long lol whole half ass recipe down there)

[utilitycaster]

made the spire by fire brisket with a couple minor alterations and it's GREAT although what kind of nonsense is "discard the solids". those carrots are for ME.

[allalrightagain]

"just buy a pie," they said, "you're just going to eat the whole thing out of the tin anyways," they said, "it's not worth making a crust and a custard for," they said--

which is all well and good now that I live somewhere where you can actually buy pies,* except I am, uh, Paul Hollywood levels of judgy about commercial pies.

*my hometown has been a sad, pieless wasteland since the bakers square killed the competition and then died a slow, mass-produced death

[lunasilvis]

Having a fine Dutch friday morning so far

[askwhatsforlunch]

Rosemary and Sage Scotch Eggs

Fragrant with garden herbs, these flavourful and more-ish Rosemary and Sage Scotch Eggs make a delicious picnic on a sunny and hot Summer Sunday! Have a good one!

Ingredients (makes 4):

4 eggs

4 (100-gram/3.5-ounce) good quality pork sausages (like Toulouse sausages)

1 small but fluffy sprig fresh rosemary

a dozen leaves Garden Sage 

a pinch of salt and freshly cracked black pepper

4 tablespoons all-purpose flour

1 large egg, lightly beaten

1/3 cup Breadcrumbs

1 cup sunflower or other vegetable oil

Place the eggs in a small saucepan filled with salted water, and bring to a boil over medium-high heat. Once water start boiling, cook eggs for seven minutes exactly, then immediately transfer to a bowl of ice water, and let them cool completely.

Remove Toulouse sausage meat from its casings and add to a medium bowl.

Finely chop rosemary leaves and Garden Sage, and add to the bwol, along with salt and black pepper. Mix with clean hands until well-blended. Set aside.

Add flour in a shallow plate, beaten egg in another, and Breadcrumbs in a third.

Gently peel the eggs, and roll them into the flour. 

Divide sausage mix into four  balls and flatten each between cling film sheets.

Dust excess flour from one egg, and wrap it into sausage mix. Seal and gently roll between your hands, making sure to keep the egg shape. Proceed likewise with second egg.

Dredge each sausage-wrapped egg in the flour, then dip in the beaten egg, making sure to coat completely, and roll in the Breadcrumbs, again, coating completely.

Heat sunflower oil in a medium nonstick saucepan over medium-high heat. Once hot, add one sctoch egg and fry, about 1 minute on each side until golden brown. With a slotted spoon transfer to paper towels to drain. Repeat with remaining eggs.

Serve Rosemary and Sage Scotch Eggs warm, or have them cold for a picnic, with a generous dollop of Peach Chutney.

[yasssss-food]

Garlic Butter Spaghetti with Herbs