Veronica Livermore’s Post

If you have a greenhouse, your tomatoes will be starting to ripen up now. They are delicious eaten straight off the vine. Here are 3 things to make with fresh tomatoes... 1. Tomato salad with a drizzle of balsamic vinegar & torn basil leaves. Add some fresh mozzerella if you like. 2. Roast still attached to the vine as an accompaniment to steak or for breakfast with sausages, bacon etc. 3. Barbecue until soft & a bit charred, then mash onto a bun as an accompaniment for burgers etc. 3 things to do with a glut of tomatoes... 1. Make into tomato sauce and either jar or freeze for use over the winter. 2. Dry in a low oven with a sprinkle of herbs, salt, pepper & a drizzle of oil. 3. Make chutney - especially good with green tomatoes What's your go to solution for dealing with a large quantity of tomatoes? #cookingschool #cookingclass #privatechef

𝗛𝗼𝘄 𝘁𝗼 𝗖𝗼𝗼𝗸 𝗩𝗲𝗴𝗲𝘁𝗮𝗯𝗹𝗲 𝗖𝗵𝗶𝗰𝗸𝗲𝗻 𝗦𝗼𝘂𝗽: https://lnkd.in/eBpY5TdV Nothing is quite as cozy as a hot bowl of soup made with chicken and vegetables. This dish, which is full of flavorful broth, fresh vegetables, and robust chicken, is ideal for any time of year, whether you're feeling under the weather or just in the need for something hearty and homemade. I'll guide you through the process of making a tasty chicken vegetable soup in this blog, along with suggestions for personalizing it to your preferences. https://lnkd.in/eBpY5TdV

Avocado and Bacon Stuffed Mini Bell Peppers Ingredients: 6 mini bell peppers, halved and seeded 1 large ripe avocado 4 strips of cooked bacon, crumbled 2 tablespoons of sour cream 1 tablespoon of lime juice 1/4 teaspoon of garlic powder Salt and pepper, to taste Fresh cilantro, chopped (for garnish) Optional: shredded cheddar cheese for topping Instructions: Prepare the Peppers: Begin by washing the mini bell peppers. Cut them in half lengthwise and remove the seeds and membranes. Set aside. Mix the Filling: In a medium bowl, mash the ripe avocado until it's smooth. Add the sour cream, lime juice, and garlic powder to the mashed avocado. Season with salt and pepper to taste. Mix well until all the ingredients are fully combined. Add Bacon: Fold in the crumbled bacon, reserving a small amount for garnish. Mix gently to distribute the bacon evenly throughout the avocado mixture. Stuff the Peppers: Spoon the avocado and bacon mixture into the halved mini bell peppers. Be generous with the filling, but ensure it's not overflowing too much. Garnish and Serve: Garnish each stuffed pepper with a sprinkle of the reserved bacon crumbles, chopped fresh cilantro, and if desired, a little shredded cheddar cheese. Serve immediately, or chill in the refrigerator for about 30 minutes before serving if you prefer them cold.

Shrimp and Cheese Grilled Sandwiches Ingredients: 1/2 lb shrimp, peeled and deveined 2 cloves garlic, minced 1/4 cup butter, softened 8 slices Italian bread 2 cups mozzarella cheese, shredded 1/4 cup Parmesan cheese, grated 1 tbsp parsley, chopped 1 tbsp olive oil Directions: In a skillet, heat olive oil and sauté shrimp with garlic until pink. In a bowl, mix butter, Parmesan cheese, and parsley. Spread garlic butter on one side of each bread slice. Layer shrimp and mozzarella cheese between two slices of bread, buttered side out. Grill sandwiches until golden brown and cheese is melted.

There are lots of different forms of broccoli in the supermarket just now, from your standard heads of broccoli to tender stem and purple sprouting. They are all delicious and equally nutritious. My Dad was a farmer and grew fields of broccoli when it was a new and unknown vegetable called calabrese. As kids we were fed it very regularly in large quantities. It's not just the head of the broccoli that can be eaten, the stalk is delicious too, it has the taste & texture similar to asparagus. If you think the skin on the stalk is a bit tough, just peel the bottom 2cms off with a potato peeler. 3 ways with broccoli other than as a vegetable... 1. Grate the stalk into a salad 2. Cut tiny florets of broccoli, mix with spring onion, toasted seeds and a little French Dressing for a tasty alternative to coleslaw. 3. Add to stir fries, pasta sauce & quiche. What do you make with broccoli? #cookingschool #cookingclass #privatechef

Whole branzino roasted with lemon and rosemary is a foolproof way to ensure flavorful, perfectly cooked fish. A caper compound butter takes the dish over the top. https://lnkd.in/gFqWFehU

Not everyone is a fan of leftovers, but when it comes to leftover #GrainFieldChickens, it's a true delight because you get to enjoy the #TasteofGFC all over again! And rest assured, we know how to keep things exciting and delicious. This Grain Field Chickens Chicken Tortilla Soup is a must-try! Method: 1. Shred leftover Grain Field Chicken into bite-sized pieces. 2. In a pot, sauté diced onions, bell peppers and minced garlic until softened. 3. Add canned diced tomatoes, chicken broth and spices (cumin, chilli powder, and oregano). 4. Bring the soup to a simmer and let it cook for a few minutes. 5. Add the shredded chicken and simmer for another 5-10 minutes until the flavours meld together. Serve the soup with tortilla strips, shredded cheese, and chopped cilantro

INGREDIENTS 1 cups stone fruit pits (peach, plum, apricot, cherry all work well) 4 cups Champagne vinegar PREPARATION Place pits in a clean glass jar, cover with vinegar and shake before securing the lid tightly. Leave at room temperature in a dark place, sealed, for 3 weeks. Use in everything from salad dressing to a simple sauce, spooned over fish. https://lnkd.in/g5vzdgje

There are many reasons to celebrate pies, and one of them is the fact that they are one of the oldest prepared foods in history. There are written recipes for pies dating back to as early as ancient Roman times. The Romans' preferred pie fillings were fruits, meat, and seafood, and the oldest pie recipe known to date is for goat cheese and honey pie. The Greeks had similar pie habits, filling their water and flour shell pastries with meats, fruits, and honey. Pies were popular through to the Middle Ages when people preferred them filled with meats and vegetables. However, the dough in these pies was used merely as a container for the food inside, to keep it from drying and to make transporting it easier. This meant that the dough was often inedible so people only ate the pie filling. Why not celebrate #NationalPieDay with your favourite pie? Also, let us know what your favourites are below:

Cozy up with a bowl of broccoli soup—easy, delicious, and perfect for any day! Here’s how you can make it: Ingredients: • 1 medium broccoli (250 g), chopped into florets • 10 g broccoli florets, partially cut • 100 g ash gourd, peeled and diced • 6-7 garlic cloves, minced • 1 bay leaf • Cumin seeds • Oil (for cooking) • Salt and black pepper (to taste) Instructions: 1. Boil the broccoli and ash gourd with the bay leaf for 10 minutes over medium heat. 2. Once done, drain the water and remove the bay leaf. Let the vegetables cool. 3. Blend the broccoli and ash gourd into a smooth paste. 4. Heat oil in a pan over medium heat. Add cumin seeds, minced garlic, and the partially cut broccoli florets. Stir until the garlic turns light brown. 5. Add the blended paste to the pan and mix well. Adjust the consistency with water as needed. 6. Season with salt and black pepper to taste. Serve hot & enjoy!!! Save for later and share with your loved ones!