 When it gets cold, wet, and dark outside, there's nothing that warms me up like a good bowl of soup. And with the bright colors, smooth textures, and lovely taste, this soup goes way up on the favorites list. The bright color of the soup comes from the veggies and veggies only. I have sweet potato, carrots, and beetroots that take the credit of the color. I have red lentils that provide protein, and to the layers of taste add the sautéed shallots and garlic, all set to cook slowly in vegetable stock. The soup has really sleek, soft, and mellow taste yet it has a full-bodied flavor and leaves a pleasant aftertaste that makes you crave second servings. If for some reason you would want to replace the lentils with meat, I would use minced chicken or turkey breast or strips of pork loin, any meat cooked before adding to the soup, of course. If judging just by the looks and color, the Beetroot Lentil Soup is a perfect meal for the Halloween weekend. I hope you all enjoy this warm vegetarian delight and have a safe and happy weekend. Till next time ~ Cheers!
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 Ready or not, the holidays are approaching, and depending on where you live, the days might be getting awfully short right about now... But there are so many good things to look forward to, as well. Like making homemade candy for parties, as a gift, or for your own pleasure!! I have shared some homemade candy and fudge recipes before. All the recipes are so easy to make and don't require any special equipment. And even better, it doesn't take that long to prepare them. The hardest part of the process is let them cool off in peace...  First was the Peanut Butter Fudge. It only takes few minutes to make, and then comes the waiting time. Just click on the name, and you get the recipe for it.
 There was also the no-bake cookies, made of rice krispies, white chocolate, and peanut butter. Oh, those I can't wait to make again! I believe I called them The Amazing Sweet Treat.  And finally, we get to the recipe of today. This candy is so good. I have made it few times, and I am hooked. I run into it somewhere on the internet, unfortunately, I don't have the original link, but thank you, whoever you are, who created this lovely recipe! It is relatively easy to make, it doesn't require a candy thermometer. Candy making can be temperamental because everything from the altitude to the air pressure and weather can affect it. This recipe has worked for me every time, though. I haven't had any problems with it, as long as I follow the directions carefully and exactly. But don't let that scare you because this treat is worth it!
I have used both thick condensed milk that was nearly a pudding consistency, and very liquid one. The caramels made with the liquid one were softer, perfect for dipping if so desired.
The corn syrup is there to keep your caramel soft, i have not tried any substitutions. Use a good butter because it will effect on the taste. I used unsalted. I loved the sea salt taste mixed with the sweet caramel, the perfect combination on my taste buds. I hope you have a sweet weekend, until next time ~ Cheers!  The autumn has arrived, and with the lamb has come to the meat disk in the local markets. There's just something about the cooling temperatures, fall colors, root veggies coming to the store, that makes me want to get into that lamb action as well. I have mentioned before that it is not my first choice of a protein, but couple times a year, it hits the spot. This was actually a very simple, yet tasty meal. I sauteed some bell peppers, had the last cherry tomatoes from my own kitchen window garden, and cooked whole grain rice adding a dash of cinnamon to it. The lamb itself was vacuum-packed with fresh rosemary before preparing it. At the time it was prepared for the oven, I rubbed to it a herb+garlic mix in olive oil, with thyme, sage, chives and powdered garlic. I have previously posted these directions to preparing lamb - 1.Take the meat out of the refrigerator an hour before cooking to let it come to the room temperature for more even cooking. 2.Rub the meat with olive oil, salt, and pepper on a rack in a roasting pan 3.Broil the leg of lamb for five minutes on both sides, until it looks seared and brown. 4.Take it out of the oven. Turn the oven to 160 C/325 F. 5.Rub the minced garlic and rosemary into the meat, evenly coating it. I have seen people inserting whole cloves of garlic into the meat, but when you pierce the meat, you loose juices from it while cooking it. I would always use minced garlic. 6.Loosely cover the pan with an aluminum foil, and set in the middle of the oven for about an hour. 7. Remove the foil after an hour and take the temperature of the lamb. If the lamb has come to the temperature of 57 C / 135 F, you can take it out of the oven, remember it will continue cooking while it rests. If the lamb has not reached the desired temperature, keep cooking it, and check the temperature every 20 minutes. 8. Let the leg of lamb rest for 15 minutes before carving it. Internal Temperatures for Bone-In Leg of Lamb All of these cooking times take into account the fact that we broil the lamb first to sear it. They also assume a resting period of at least 15 minutes, during which the lamb actually continues cooking internally. It's best, especially if you like rare or medium-rare lamb, to take it out at a lower temperature. REMEMBER! These times are only guidelines. Depending on many factors, your lamb leg may roast slower or faster. Check after one hour and then continue roasting, checking frequently, until the lamb reaches your desired internal temperature. Roasting Temperature: 160 C / 325°F Rare: 52 C / 125°F (about 15 minutes per pound/500 g) Medium-Rare: 55 C / 130°F to 135°F (about 20 minutes per pound/500g) Medium: 60 C/ 135°F to 140°F (about 25 minutes per pound/500g) Well-Done: 68 - 70 C /155°F to 165°F (about 30 minutes per pound/500g) I hope you all have a great weekend, until next time
~ Cheers! |
