Heat and Eat PV

I used to imagine ginger ale was one of those mysterious beverages that required a lab or a factory or complicated equipment to produce. It turns out that’s not the case. And there’s something magical about being able to conjure up a drink like that with ingredient that we have at home. Add some fresh lime juice if you’re feeling citrusy. Add some booze if you’re in the mood for a cocktail. Its also delicious stirred into tea ,smoothies, drizzle over ice cream or as a sweet ...and savory marinade perfect for giving Asian flavors to your barbecues !! Ingredients for 1 liter: 700 g fresh ginger roots 1.5 l of water 1.5 kg of sugar Instructions: Peel the ginger and cut them into small pieces. Pour the water into a saucepan and add the sugar. Heat until bringing to a boil.Add the pieces of ginger, and leave on very light heat, in small broths, for 1h15, until you get a nice syrupy texture. If you want it thicker, let reduce a little more. Remove the pieces of ginger and pour the syrup into a container or jar. Enjoy !

Hello everyone ! I hope you are well ! Today I suggest we make a persillade. When I go to the market and I buy parsley the bouquet is very big so in order to not waste it I make a persillade. This can be used for pasta, meat, sauces, baked potatoes or a french bread.... For the pasta, I add the lemon juice and zest to create a gremolata. I also add a spoonful of parsley for the creamy sauce to go with the salmon! Ingredients: 1 cup of parsley (packed tight) 6 Garlic cloves Pinch of salt and pepper Olive oil Instructions: Add the ingredients to a food processor, cover tightly and pulse several times until the ingredients are pureed into a sauce. Store in a jar in the refrigerator for up to two weeks. To keep it longer you can add the persillade in ice cube tray and freeze them.

Good afternoon everybody ! Today I gave myself a challenge ....make a won-ton soup! A few months ago I bought wonton wrap at Toyo food Puerto Vallarta. I was not very confident of the outcome but found the perfect recipe. It is the first time that I follow a recipe to the letter because I did not want to miss my shot and let me tell you that it tasted exactly like my last delivery from the Chinese restaurant! ... Here is the link of the recipe where all is explained in detail. https://omnivorescookbook.com/recipes/wonton-soup I made mine with shrimp and it was a delight. Note that the long part of the recipe is when you fold the wrap and do not worry because if they are not perfect in contact with the broths they will be like at the restaurant! Enjoy

Good afternoon everyone ! Today we are honoring the eggplant! This traditional recipe from southern Italy is a fantastic way to cook eggplant. By alternating layers of eggplant, Parmesan and tomatoes, you get a vegetarian dish, irresistibly succulent, just as delicious with a nice piece of grilled meat, roasted fish, a salad or simply alone.... Ingredients : 3 eggplants tomato sauce (home made) Salt pepper parmesan (or whatever melting cheese you have) Instructions: Preheat the oven to 210 C. Meanwhile wash the aubergines then cut them into thin slices. Prepare the tomato sauce: Cut the tomatoes, onion, garlic, parsley then add the ingredients to the blender. Place the eggplant in an oiled gratin dish and pour the tomato sauce over it. Add salt, pepper. Sprinkle widely with cheese. Repeat to make 2 to 3 layers Bake at 210 C for about 30 minutes Enjoy!

Hello everyone! Octopus may seem like the sort of thing you only order while out at a restaurant, but the truth is, you can cook this impressive sea creature at homeand it will impress your dinner guests maybe not at this moment but in a near futur People have come up with all sorts of crazy tricks for ensuring an octopus cooks up nice and tender. All you really need is time; you need to cook the octopus just long enough so that the tough and chewy collagen in its flesh co...nverts into silky and tender gelatin. Be patient, and you will be rewarded with exceptional octopus with a lovely texture, ready to be eaten as-is, or seared in a skilled or charred over hot coals on a grill. Trust me this recipe it’s the perfect oneI have done it at least 10 times and it always come up tender. Ingredients : 1 small onion, diced small 1 carrot, diced small 1 celery stalk, diced small The juice and zest of 1 lemon 2 bay leaves 1 sprig of thyme Peppercorns, Salt 8 cup (s) of water Marinade: 1/3 cup (s) of olive oil The juice and zest of 1 small lemon 1/4 thinly sliced red onion 2 cloves of chopped garlic parsley Salt and pepper Instructions: In a large saucepan, combine all the ingredients for the short-broth and bring to a boil. Add the octopus and bring to the boil again. Reduce the heat to low and cook at a simmer for about 2 hours. Remove the octopus from the short-broth and let it cool. Cut and save the tentacles. Using your fingers, remove the purple skin and suction cups, if desired. Clean the tentacles and pat them dry. In a bowl, combine all the ingredients for the marinade. Preheat the barbecue to a high temperature (260 C /500 F). Remove the tentacles from the marinade, reserving the marinade, pat them dry with paper towel, and then grill them on the barbecue for a few minutes on each side. Pour the rest of the marinade over the grilled tentacles. Serve as is, hot or cold, or on a salad of your choice. I did not have a BBQ so after I put the tentacles in the marinade waited a few hours and served as an appetizer. Enjoy !