Cook a Roast Beef for 25 minutes? Really??

Roast Beef Recipe for a Super Sunday Roast Dinner.

foodicity

I admit it. Sometimes I have to try things just to see if they work. Sometimes, they are failures. Like overnight oatmeal in a slow cooker (ick). But sometimes,  weird sounding recipes work.

I make a rib roast once every few years, and this was the week.   I remember someone once saying they put the roast into a hot oven, turned the oven off, and 2 hours later …perfection.  Well folks, that is almost how it works, and yes, it is pretty incredible.

Here’s how I did it:

1 beef rib roast, (mine was approximately 5 pounds)

1-2 tablespoons Montreal steak spice, OR coarse salt and crushed peppercorns

a few sprigs of rosemary

a few cloves garlic, peeled and minced

Remove roast from refrigerator.

Let it stand on counter for 30 – 60 minutes.

Preheat oven to 500 degrees.

Dry the roast as well as you can.

Put garlic under…

View original post 129 more words

Chocolate and Espresso Coffee Fondants

Great dessert! I will be having a go at trying to make a gluten free version.

dessertcrisis

INGREDIENTS:

  • 115g good quality dark chocolate
  • 115g salted butter
  • 1 shot of strong espresso or 1 Tbl of instant coffee granules
  • 2 eggs
  • 2 egg yolks
  • 60g caster sugar
  • 30g plain flour

METHOD:

  1. Preheat oven to 200°C. Grease and butter 4 x 125ml ramekins.
  2. In a heavy based pan over low heat, melt the chocolate, butter and coffee until melted. Stir to a glossy batter. Set aside to cool for 5 minutes.
  3. In a mixing bowl, beat eggs, egg yolks and sugar with an electric mixer for at least 5 minutes or until pale, thick and leaves ribbons trails.
  4. Add chocolate and flour and gently fold until just combined. Be careful not to knock too much air out of the batter.
  5. Divide batter amongst ramekins and place on a baking tray. Fondants can be covered with clingwrap and stored in the fridge or freezer at this stage.
  6. Bake for 12…

View original post 98 more words

Chocolate Cream Cheese Cupcakes

Archimedes Bakes

blog post 2

 

I’ve carried this recipe around with me for years.  My mom used to make these for us when we were little.  They are so moist, they don’t need any icing but if you’re in the mood for a really sweet treat, cream cheese icing would be perfect on these!  And, not only are they delicious, but they are super easy to make!

 

INGREDIENTS:

I box of chocolate cake mix (any brand will do, but I used Betty Crocker Chocolate Fudge Cake Mix)

( the cake mix I used called for 3 eggs, 1/2 cup of vegetable oil and 1 1/4 cups of water)

8 oz. package of cream cheese

1/3 cup sugar

1 egg

1/4 teaspoon of salt

1 cup of chocolate chips

 

 

DIRECTIONS:

Preheat the oven to 350 degrees F.

Line your cupcake pan with liners.

Prepare the cake mix as directed on the box…

View original post 113 more words

Sausage Casserole

The colour and the taste of this recipe makes this not only just a winter warmer but an all year round dish.
I have served the Sausage Casserole with mash but you could replace that with a jacket potatoe.
Brilliant mid week all in one oven dish.

Cooking time 1 and a half hours

Serves Four People

Ingredients

8 Large Cumberland sausages preferably from a butcher with locally sourced meat, it makes such a difference to the taste than buying from a supermarket.
1 Onion roughly chopped
5 Large Carrots peeled and sliced
1 Yellow or Orange Pepper
5 Cloves of Garlic bashed flat with knife put in whole after removing the skins.
1 Tin of Tomatoes
2 Beef Oxo Cubes
Dash of Worcestershire Sauce
1 Glass of White Wine
1 Glass of Water

Method

Preheat oven to 140
1. Put all the ingredients but the Sausages in a lidded casserole dish.
2. Place the sausages on top of the other ingredients embedding them slightly.
3. Cover with the lid and put in the oven for 60 minutes.
4. Remove the lid gently stir and return to the oven for a further 30 minutes.
5. Remove and serve.

Enjoy!

20130507-201653.jpg

Here’s a link to a similar recipe.

http://www.bbc.co.uk/food/recipes/great_sausage_casserole_73010

Chicken and Chorzio Paella

The weather has been good today so it always puts me in the mood for Paella and Mojitos.
I have been making my own Paella for years and I’ve adapted it to what I like personally since I’m not keen on seafood.
I think the main thing to get right is the rice and I always use Paella rice never Risotto. You can add what ingredients you like and omit the ones you don’t.
I’m not a big fan of peas in risotto either I don’t think they add to the taste at all and are a bit pointless.
Turmeric is a great alternative to saffron and allot cheaper.
I often accompany Paella with Patatas Bravas I haven’t made it tonight but will when I do I will post my own recipe for it.
And a Mojito of course, enjoy!

http://www.deliciousmagazine.co.uk/recipes/chicken-and-chorizo-paella

20130501-222526.jpg

Sunday Mornings USA style

First blog
Sunday mornings USA style
I actually prefer to make the pancakes with cornflour and flour.So whatever the recipe measurement is for flour half it and do half corn flour and half normal flour. It makes them heavier and easier to cook.
http://www.mydarlingsandme.com/2013/01/american-pancakes.html?m=1

20130428-130442.jpg