lutonilola Foods Blog

Ingredients:One 6 to 7 pound piece watermelon1 cup lemon juice (from 6 to 8 lemons)1 cup water2 cups sugarOne 1-inch-long piece fresh ginger, peeled and sliced into ¼-inch-thick roundsSix 4-inch-long strips lemon peel (from ½ lemon)

Serves 10 Author Notes Madrid Spain is one of my favorite cities in the world. Cosmopolitan and full of history, outstanding museums and sites, and INCREDIBLE FOOD (the male flamenco dancers are pretty amazing too but we will leave that for another post :)!!! The coolest thing about the Spanish is that they start their

Pineapple Sheet Cake – the breakfast and dessert of my dreams! It counts as breakfast since there is pineapple in it right?! Well, we’re going for it. I used to have a square of Pineapple Sheet Cake for breakfast on the days that I didn’t have a double chocolate chip muffin from Costco. That’s just

Photo by Kim McMaster Prep time 10 minutes Cook time 1 hour Serves 16 Author Notes Adapted from Maialino’s Olive Oil Cake. I love those dark chocolate orange balls—year round, not just during the holidays. Since this cake already had the orange flavor built in all it needed was the chocolate. I subbed out 40

Ingredients1l stock (from a cube is fine)1 large onion1 head fennel, sliced1 large carrot, sliced2 bay leaves and 2 sprigs rosemary500g joint beef filletFor the salad100g bag watercress4 tbsp extra-virgin olive oil1 tbsp balsamic vinegar1 tsp Dijon mustard50g chopped walnutsMethodSTEP 1Put the stock on to boil with the onion, fennel, carrot and herbs. Cover and

Advertisement Directions Instructions Checklist Step 1 Combine 1/4 cup broth, cornstarch, soy sauce, marmalade, oyster sauce, vinegar and chile-garlic sauce in a small bowl; mix well. Advertisement Step 2 Heat 1 teaspoon oil in a wok or large nonstick skillet over high heat. Add half the beef; stir-fry until browned, about 2 minutes. Transfer to

16.02.2015 Helene Dujardin Well, looks like the flu is making the rounds at work and I was not immune to its path. This strain has knocked me down for the greater part of last week. I am just starting to feel my head being clearer although I am still hacking away and the most simple

Ingredients1cup uncooked instant polenta⅔cup grated Parmesan, divided⅛-¼teaspoon cayenne pepper1 Vegetable oil cooking spray2 cloves garlic, chopped2tablespoons chopped fresh thyme (or oregano) or 1 tbsp dried¼cup fresh lemon juice1tablespoon olive oil8 asparagus stalks, ends trimmed8 scallions, trimmed2 small Japanese or Italian eggplants, trimmed and halved1 medium-large yellow squash (about 1/2 lb), cut into 1/3-inch-thick slices1 cup

Prep time 35 minutes Cook time 1 hour Serves 4, generously Author Notes These enchiladas are especially wonderful for a cozy group of friends because, like all casseroles, you can assemble them early in the day or even a day before and just pop them into the oven when you’re having drinks. Even though it

Serves 1 Author Notes One day I woke up and was like: Why chose between plantains and bananas for breakfast? Why not have both and double the delicious fun?? So the first time I decided to buy a plantain it was a bit of a bust. The fact that it looked like a giant banana