Surely it has happened to you that you have tried to cook chicken thighs in the oven, but it has not been as juicy as you would like. And look, it is strange when it comes to the thigh since it is the most humid part of the animal. However, cooking good chicken is not easy. We want it to come out soft and tender but at the same time flavourful and a little crunchy. Continue Reading
Black pudding is one of the oldest charcuterie preparations. Delicious, it is prepared with blood, fat, and various condiments that allow you to subtly vary the flavors. The great difficulty in cooking is not to burst it. Discover all our tips for making your black pudding a success!
So as not to miss the cooking of your black pudding, follow our good advice.
What cooking time for black pudding?
Black pudding requires relatively short cooking because the prepared pudding is already cooked. The interest of the second cooking is of course to heat it. But also to adorn it with a beautiful toasted robe. For this, 5 minutes of cooking on each side are sufficient if you opt for pan cooking, the most common method.
If you use black pudding in an oven-safe preparation, do not cook for more than 15 minutes at 200 ° C, otherwise, it will be reduced to a puree. Already cooked charcuterie, the blood sausage can also be put in the microwave: allow 5 minutes of cooking.
For original cooking, place your black pudding in a saucepan, cover it with water, bring to the boil and then cook the pudding for about 5 minutes.
In the oven, in a pan, or in a casserole dish, how do you cook black pudding?
For our greatest pleasure, black pudding is suitable for different types of cooking. The most classic is certainly cooking in a pan, which gives it its irresistible toasted taste thanks to the colored skin. Baking your black pudding in the oven, however, has an undeniable advantage for those with a sensitive sense of smell: the pudding does not emit an odor that then permeates the kitchen for a long time.
Whether you prefer cooking in a pan or in the oven. The difficulty remains to prevent the black pudding from bursting and reducing to mush. To prevent the problem, remember to prick the meat before cooking it. The fork creates holes that are too big and too close together that are ineffective: if possible, prefer the use of a needle or a toothpick. If necessary, do not hesitate to incise the skin along the entire length. Do you have time in front of you? Opt for the maximum security solution: completely remove the skin from the sausage! Proceed with delicacy so that it does not crumble between your fingers, and fry it over low heat so that it retains its hold.
People with sensitive stomachs will turn to boil black pudding, which makes it less fatty and easier to digest.
How do you know if the black pudding is cooked?
Black pudding is the result of a combination of several types of meat and animal parts that are already cooked for a long time during its preparation. Thus, there is no risk of ending up with a raw black pudding because it has not been cooked long enough. When we talk about cooking black pudding, it is actually more of reheating the charcuterie. However, you can watch the ends of the casings: when they retract and the meat turns black. Your blood sausage is ready to be served!
What accompaniments for black pudding?
The black pudding accepts the same accompaniments as the white pudding. The preparation of black pudding with apples is one of the classic recipes. In a delicious combination of sweet and savory. Depending on your preferences or the time available. You can pan-fry the apples in a knob of butter or place them whole in the oven, along with the black pudding. So, cook a delicious apple tart and black pudding or Tarte Tatin with pears and black pudding.
Black pudding is also very popular in mince. You must then completely remove its skin to crumble it and spread it over a bed of mashed potatoes. An excellent solution when the blood sausage persists in bursting during cooking!
Black pudding is part of the charcuterie family and is therefore particularly fatty. To lighten the meal, it may be a good idea to serve it with a salad.
The homemade onion dip is a delicious appetizer for the palate with which you can accompany a wide variety of dishes and snacks. This simple recipe consists of preparing a special sauce based on the fried onion that is ideal if you are looking for a good dip for snacks, be it nachos, breadsticks, crackers, etc.
The preparation of this onion dip, or onion dressing, has many variants since it is a very flexible recipe that each person can modify to taste. In the following article, we explain how to make onion dip at home following a few simple steps … let’s get to work and enjoy!
Onion dip recipe ingredients:
1 large onion
1 1/2 cups sour cream
1 tablespoon of chopped parsley
1/2 teaspoon garlic powder
Salt to taste)
Pepper (to taste)
A glass bowl or container
Steps to follow:
To learn how to make onion dip, the first step will be to fry this bulb. Cut the onion into cubes or slices, then put the pieces in the pan with a little olive oil and stir so that the onion does not stick. When it is well browned, turn off the heat and wait a few minutes for it to cool.
In a separate container, add the fried onion (already cold) along with the sour cream and the rest of the ingredients. Salt and pepper will also go to taste, but we recommend starting with a pinch. Don’t worry. Later you can taste the sauce yourself before serving it to see if it is missing any ingredient.
With the help of a blender or mixer, mix all the ingredients well until you get a more or less solid paste. Once you have achieved a homogeneous mixture, pour the result into a container with a lid and let it cool in the refrigerator for 1 or 2 hours before serving.
If you are looking for a dip for various snacks or, more specifically, a dip for Sabritas (as it is the most popular combination), this recipe will appeal to both the little ones and the old ones. It is a tasty companion for any snack that cannot be missing in your kitchen when guests come.
However, if you are looking for an onion dip for Sabritas or other snacks that is a bit more elaborate, you may want to pay attention to the following options.
To make an onion dip with cream cheese, for example, you will have to mix a cup of cream cheese with a cup of heavy cream until both ingredients are well integrated. Next, add the mixture in the blender along with two tablespoons of ground onion and bell pepper and salt to taste.
Blend well and … voila! You can now taste a rich and original onion dressing. Also, we recommend you take a look at this other article on How to make cheese and onion sauce.
And if you’re wondering how to make caramelized onion dip, take note:
In a pan with 50g of butter, sauté two medium onions together with two cloves of garlic over low heat. Put a lid on top until it turns a good golden color (you can add a little sugar to give it a sweeter flavor).
Add half a cup of water and stir over low heat.
Add a chicken (or vegetable) stock cube, pepper and salt to taste.
In a separate bowl, mix 100g of cream cheese and 400g of liquid cream until the ingredients are fully integrated.
Finally, and with the help of a mixer, mix all the ingredients well until you get the desired sauce. Let the sauce cool in the fridge for a few hours before serving!
Finally, and so that everyone can taste this delicious side dish, we will teach you how to make vegan onion dip. Let’s go there:
In a pan with hot oil, add 2 onions, a tablespoon of panela (optional) and a little white wine. Cook over high heat until the wine evaporates.
Add 200g approx. Vegan cream cheese (you can find it in specialized stores) and mix together with the onion until both ingredients are well integrated.
Next, do the same with the vegan sour cream (about a cup) and stir well in the pan. Add a teaspoon of soy sauce and pepper to taste.
Once the mixture has thickened, serve hot to taste with the snack you want. Your palate will water!
The different recipes for the onion dip or dressing are usually made to suit each person, but keep in mind that the sauce must be thick enough to dunk with any snack, such as Sabritas chips or nachos.
The onion dip can be served cold or, as we have seen before, hot.
This recipe is ideal to enjoy with a salad and red wine on hot days or on a night out with friends.
The onion dip can be kept in the fridge for several days and we recommend preparing it a day in advance so that the flavors settle.
You can incorporate into this recipe any type of aromatic herbs, hot spices or any other ingredient of your liking that gives it a unique flavor to your liking.
Now that they spend more time at home, it is easy for them to “prepare” their snack by simply opening the cookie drawer. We propose you a few healthy and delicious classroom snack ideas so that you have a good time preparing them together and your children enjoy eating them in school. Continue Reading
Most children love sweets. Cakes, chocolates, caramels, muffins, ice creams and jelly beans are on his favorite food list. And everything seems to indicate that it is not a simple preference related to sweet taste. But that there is a stronger biological reason. Continue Reading
In summer, what children need is, above all, hydration. Therefore, the best snacks are those that provide liquids and vitamins. For example, cold desserts made from fruit. In this article, we make things easy for you. Here you have a series of summer snacks for kids and very simple recipes that you can prepare with your children. Continue Reading
Deck your plates with yummy cookies! That’s right, its that time of the year again when you are faced with mountains of sugary holiday goodies. Here are a few recipes you don’t have to feel guilty about feeding your friends and your kids.
Sandbakelser (Raspberry Sand Tarts)
3/4 c almonds ground into a meal (finely ground)
1/2 c sugar
1 cup butter, softened
1/2 tsp almond extract
1 large egg
2 1/2 cups flour
1/2 cup raspberry jam (for filling.)
Directions: Cream butter and sugar until fluffy. Beat in egg and extract. Stir in almond meal, then flour.
Tart Pans: fill tart pan with 1 1/2 tsp dough, then 1/4 tsp raspberry filling. Bake at 350 for 16-18 mins.
Cookie Sheets: Form dough balls with 1 1/2 tsp dough set 2 inches apart. Using the tip of finger press an indentation on top of dough ball and fill with 1/4 tsp raspberry jam. Bake at 350 for 16-18 minutes. Cool 10 minutes on pans before transferring to brown paper or cooling racks. Do not grease cookie sheet.
Cooks Note: I’ve never made these with the almond meal or using tart pans. Thus mine don’t come out perfectly round and tart-like, they spread when baked on a cookie sheet.
Double Ginger Snaps (based on Williams Sonoma recipe in “cookies” book)
2 ½ cups all purpose flour
1 ½ tsp ground ginger
1 tsp baking soda
½ tsp ground cinnamon
¼ tsp cloves, ground fresh from whole cloves
¼ tsp salt
2/3 cup virgin coconut oil
3/4 cup firmly packed light brown sugar
1/3 cup molasses
1 large whole egg, lightly beaten
¾ cup chopped crystallized ginger (note: I used 1 1/4 cup in the doubling and it was fine…)
Directions: Pre-heat oven to 325. Sift together dry ingredients and spices. Mix oils, sugar, molasses until combined. Beat in the egg. (I had to get my kitchen aid out to mix the oils, sugar and molasses, then the egg. Wooden spoon wasn’t cutting it). Add the crystallized ginger and stir in. Form one inch balls and place on lightly greased (or parchment paper covered) cookie sheet. Bake for 15-18 minutes until set and crackled on top. Let stand for a few minutes before transferring them to rack or brown paper bag to cool
Pumpkin Chocolate Chip Cookies
1 cup canned pumpkin
1 large egg
1 scant cup granulated sugar
6 tablespoons coconut oil
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons double-acting baking powder
1 3/4 cups all purpose flour or white whole wheat flour
1/4 cup ground flax seed
1 cup semi-sweet chocolate chips
Directions: Mix first nine ingredients in a bowl until spices, sugar, soda, powder are incorporated. Add the flour just until mixed and stir in chocolate chips. Drop a heaping tablespoon of batter on to parchment lined or greased cookie sheet 2 inches apart. Cookies won’t spread much. The texture of the cookie is cake-like. Bake at 375 for 13-15 minutes. Cool cookies on cookie rack (or flattened paper grocery sacks).
Nutmeg Logs (makes 3-4 dozen)
1 C. butter (softened)
¾ cup sugar
3 C. Flour
2 tsp vanilla
2 tsp rum extract
1 tsp. ground nutmeg.
Directions: Cream butter, egg, nutmeg and extracts. Then add flour and slowly mix until dry ingredients are incorporated with butter mixture. Let dough chill 1 hour or overnight.
3 TBS unsalted butter, softened
½ tsp vanilla
1 tsp rum extract
1/2 cup powered sugar sifted, + 2 more cups powdered sugar
2-3 TBS milk
Directions:Cream butter, vanilla and ½ cup sifted powdered sugar. Add 1 cup sugar and 1 TBS milk and whip. Add other cup sugar and 1 TBS milk and whip. If it’s too thick add more milk. You want a thick icing you can make little peaks on.
Roll 1/2 inch balls into log shape, place on cookies sheet and flatten top with the palm of your hand. These spread a litttle, but don’t really rise. Shape dough logs smaller than you want the cookies. Bake cookies for 12-15 minutes on an ungreased cookie sheet at 350?. Let cook on rack or brown paper sack. Cool cookies thoroughly then ice, making peaks with your spatula/knife. Sprinkle with ground nutmeg. Let icing harden before storing. Store in airtight container with waxed paper between layers.
Peppermint Shortbread (makes 2 dozen)
1 c. softened butter (salted)
½ c powdered sugar
1 tsp vanilla
2 ½ cup flour
Directions: Cream butter, sugar and vanilla until smooth. Add flour and mix on low until incorporated. Chill for one hour (or overnight). Roll cookies into 1/2 inch balls and place on cookie sheet. Flatten top with palm of your hand. These cookies don’t really spread or rise. Bake at 350? for 12-15 minutes. Don’t over bake. They shouldn’t be more than light brown when you take them out of the oven. Let cool on sheet for 2 minutes then place on rack, or paper sack to cool.
1 ½ c powdered sugar, sifted
A few TBS of water.
Directions: Put powdered sugar in blender and add one TBS of water at a time, mixing thoroughly each time. Keep adding water until glaze is the right consistency. You want it psugarretty thick or the peppermints will ooze off over the edge of cookies. If it’s too thin, no worries, just add more powdered sugar until desired consistency.
Unwrap candy canes, star brights, or other peppermint hard candies and place in a double zip lock back. You need about one package per recipe. Bash them with heavy kitchen utensil (I use a parmesan cheese grater, a meat tenderizer would be ideal). Make the candy pieces very small, close to a dust, it’s too hard to eat big chunks on top of the cookies. If you live in a humid climate, don’t crush the candy too far in advance, it gets too clumpy to decorate. Spread crushed peppermint in a wide bowl.
Let cookies cool thoroughly before icing. Spread a little icing on top. The icing is just a glue. Turn cookie over and press into the crushed candy. Let cookies dry very well on wax paper or paper bag before storing in airtight container. These cookies preserve pretty well. This is a small recipe, so if you’re gifting any or entertaining with them, you might want to double the recipe.
1 cup coconut flour
3/4 cup coconut oil
1 cup honey
1/2 tsp vanilla
1 1/2 cups shredded coconut
Pre-heat oven to 300 . Combine oil, honey, eggs, and vanilla. Add shredded coconut and coconut flour. Line a cookie sheet with parchment paper. Make golf ball size balls and then flatten with hands. I wet my hands before forming the cookies to keep the batter from sticking. The dough will not spread out so however flat you make them is how they will turn out. Bake for 20-30 mins or until lightly browned.