Skip to main content

An Apology

I apologise for the lack of recipe posts lately - life has a way of getting busy sometimes and projects and events have been keeping me very occupied lately.  During this break from posting recipes, I have been trying to go back and cook the recipes already posted again so I can take pictures of them.  You might notice the posts are slowly one-by-one having pictures added to them.
In the meantime, feel free to email me with your favourite recipe to studyinghisword@gmail.com .  I would love to try some new recipes myself and add yours to the blog.  If you do send a recipe, please let me know if you would like me to post your name with your recipe - I can post them anonymously if you would prefer.
I'm hoping to get back to posting a recipe each day soon!
Don't forget to let me know what you think of the recipes when you try them!
Labels:

Comments

Post a Comment

Popular posts from this blog

Delectable Mini Donut Muffins

*This recipe is from here on Allrecipes.com .  Even though it is just a muffin recipe, it is amazing how much these donut muffins really do taste like donuts - only better!!  WARNING:  these are so delicious, you might find it hard to stop eating them!!* Makes about 24. 1/2 cup raw sugar 1/4 cup margarine (or butter), melted 3/4 teaspoon ground nutmeg 1/2 cup milk 1 teaspoon baking powder 1 cup all-purpose flour 1/4 cup butter, melted  [I found I needed more than this] 1/2 cup raw sugar 1 teaspoon ground cinnamon 1. Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups. 2. Mix 1/2 cup sugar, 1/4 cup butter, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full. 3. Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes. 4. While muffins are baking, place 1/4 cup of melted butter in a bowl. In a separate bo...
8 comments
Read more

Machbous ala dajaj

*This is a delicious spiced chicken and rice Middle Eastern dish - it is not spicy, but it is very savoury!* Serves 5-6 2 large onions, chopped 2 tablespoons ghee or butter 1 tablespoon Baharat (see recipe here) 1 teaspoon tumeric 1 chicken, about 1.5kg (3lb), cut in pieces (I used just chicken breast to save on bothering with bones!) 1 1/2 cups tomatoes, peeled and chopped (I didn't bother peeling) 1/2 teaspoon powdered Loomi (dried lime), or grated lemon zest 3 cloves 2 cinnamon sticks 6 cardamom pods 3 teaspoons salt 2 1/2 cups water 2 cups basmati rice 2 tablespoons fresh cilantro (coriander) leaves, chopped 2 tablespoons fresh parsley, chopped In a deep heavy pan, gently fry onion in ghee/butter until translucent and beginning to brown.  Stir in Baharat and tumeric and cook 2 minutes longer. Add chicken pieces and turn in onion mixture over medium heat to brown lightly.  Add tomatoes, Loomi/lemon zest, cloves, cinnamon, cardamom pods and salt, stirrin...
3 comments
Read more

Pollo alla Toscana

This is a Tuscan-style country chicken dish; it is absolutely delicious!  I served it with corn on the cob and this bread (below) , and it was a really good accompaniment!  As usual, I altered the dish a little, by leaving out the mushrooms - because none of us are big mushroom fans in our household. Serves 4. 20g (0.70oz) dried porcini mushrooms 1 cup boiling chicken stock 1.5kg (3.3lb) chicken (I used just chicken breast rather than a whole chicken - less fuss - and I had a bit less than this on hand; it was still great!) 50g (1.75oz) butter 2 tablespoons olive oil 1 medium onion, chopped 2 cloves garlic, crushed 150g (5.3oz) button mushrooms, sliced 1 1/2 tablespoons finely chopped fresh oregano 425g (15oz) can tomatoes 425g (15oz) can tomato puree Place porcini mushrooms in heatproof bowl, cover with boiling stock, stand 30 minutes.  Drain mushrooms, reserve stock, chop mushrooms. Cut thighs and legs from chicken.  S...
Post a Comment
Read more