Stir Fry's are knows to be crisp and fresh. But they don't always have to be. This is a creamy take on a stir fry and it is quite good over pasta or rice. Easy to make and all the ingredients are usually found in my fridge. So easy1
Oh, it's the last day of 2015 if you can believe it!!! So wishing you all a wonderful 2016. Personally, I am looking forward to a great year. So, lets see and make it the best one yet!
Earlier in the week, we had some friends over for lunch and did an Indian themed lunch. I have to say, it is not my strong area in cooking, but I love learning and trying to improve as I go. These onion bhajis I have made several times now and this time I think I am cracked the recipe. These can be made in advance and then reheated in the oven before serving. It makes for easier serving this way if you are entertaining or simply want to be a bit more organized.
They are great served with any type of chutneys or yogurt dips. I was lucky enough to have a delicious lemon and ginger chutney on hand that a friend game me for Christmas. Delicious!
Mini seems to be my theme this past week. First with the Mini Apple Pies and now these. These came as an inspiration in the wee hours of the morning. Some friends were coming over for a bite to eat and I didn't think I had enough dessert. I love cheesecake, but though a cheesecake just a bit too much. Then I thought, "mini". Well, if you are in desperate need of cheesecake but don't what the whole shebang, these might be just up your alley. Super easy to make and can be put in the fridge until needed.
Asparagus is probably my favourite green vegetable. I know it isn't a traditional green vegetable on the Christmas dinner table, but it is always on my dinner table. The addition of toasted pine nuts, really give this asparagus a great flavour and crunch!
So, this is too late for Christmas...clearly!!! Maybe New Years. However, it was what we ate for our Christmas dinner. Along with roasted potatoes, mashed potatoes, roasted pumpkin, roasted carrots, sautéed asparagus with pine nuts, cranberry stuffing and, of course, gravy. We won't need to eat today.
Roasting a turkey is just like roasting a chicken, but longer. In case you have never tried. Not trying to offend anyone, but I didn't roast my first turkey until I was 26, so there are always newbies. I always stuff my turkey as I it gives a great flavour to the turkey and the stuffing. If you prefer not to do this, you can just leave it out and bake the stuffing in a roasting tin.
Rule of thumb for roasting a turkey is about 1/2 hour per pound...more or less. It isn't an exact science, but pretty close. Our turkey was small as we are only a family of four. This turkey weighed just 7 1/2 lbs (3.4kg) and it was in the oven for 3 1/2 hours. It was stuffed turkey, which means it was in the oven a little longer than if it was not stuffed. Another tip when roasting a turkey, is that you will need to cover it loosely with foil so it doesn't brown too quickly before cooking. Usually, I roast the turkey for about and hour uncovered and then cover it for the remaining cooking time, apart from the last 20 minutes or so. You can kind of judge it as it cooks.
I usually cook a whole roasted turkey once a year, at Christmas. So, when we have it, I really enjoy it alongside all the side dishes. Hope you all had a wonderful Christmas day!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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