Ground meat is a very versatile and cheap ingredient which offers you so many ways to prepare meatballs.
Perhaps meatballs are not one of the cutest dish to serve, but this preparation looks really gorgeous and it’s so good!
What makes this recipe so special is are not only the added potatoes and tomatoes, the lemony tahini sauce is super delicious and irresistible!
A great dish to be served with pita bread and to be shared with your friends!
Ww 22 smart points per portion (calculated as 3 portions in total)
Looking for something to add to my carrot soup I came to idea to prepare biscuits!
My variation today was replacing the butter by olive and I really wondered what would happen.
I scaled down the quantities replaced buttermilk with yogurt (I have this almost always on hand) and I started my experiment.
What was important, I knew it, was not to knead the dough. This should not turn smooth as it would not turn flaky and it would not form the desired layers. I folded the dough only twice, some say until 6 times, but I imagine that with the olive oil this would be too risky and I had to avoid to get a well combined dough.
I got what I need and wished! They turned out crispy outside and soft inside! And really flaky!
I’m very happy with the result and now I have my basic recipe and I can create my variations on them!
Ww 17 smart points per piece
After the raining night we woke up and found out the sky was opening and the heavy rain washed our car almost perfectly and shining! A quick breakfast and we continued our trip. We had to cross the island and reach the north coast!
The fist part of today’s ring road started by climbing up the hill on a not paved road. Well, we will get used to that!
On the way further we stopped and enjoyed the amazing view looking down to the point we started. Waterfalls, sheep and a rainbow were worth for some additional pics and a short break.
At Egilsstaðir a small town on the banks of the river Lagarfljót we bought our lunch and we continued along Jökuldalur Valley and across the highland desert of Möðrudalsöræfi. On a plateau with a great view to many volcanoes was the perfect place to rest and enjoy our lunch.
Travelling to the north we took another not paved road and visited the powerfull Dettifoss waterfall, the largest waterfall in Europe. These image can give only a little bit the impression of the power of this waterfall!
From here we proceeded further to the north and drive to Ásbyrgi Canyon, a strange and spectacular horseshoe shaped canyon not to be missed.
Proceeding in the direction Húsavík we reached the sea and once again we were happy to see such spectacular breathtaking light effects.
Húsavík is sometimes called “The Whale Watching Capital of The World” as it was the first place in the country to offer very successful Whale Watching cruises. The Whale Museum in Húsavík is an educational centre on marine wildlife.
No whale watching for us, we simply enjoyed a warm bath in the hot tubes just outside of the town and a good sleep after the long drive.
This recipes seems to be complicate and long, but if you read the recipe in advance and prepare this as suggest you will be able to prepare all in a reasonable time.
I placed the accent of this recipe on the herbs especially in my flavored salt which I love so much.
Alternative is replacing the basil-salt by a mixture of salt and finely chopped basil.
The other flavor from the garden comes from the rosemary! In this case it is very important that you fry it very gently and prevent turning brown.
Ww 32 smart points per portion (meat + polenta + vegetables)
Vitello tonnato or vitel toné (veal with tuna sauce) is a traditional Piemontese (from Piemonte, and Italian region) dish of cold, sliced veal covered with a creamy, mayonnaise-like sauce that has been flavored with tuna and anchovies. It may be served chilled or at room temperature, generally in the summertime, as the main course of an Italian meal or as “an exceedingly elegant antipasto for an elaborate dinner.
In my version turkey cooked at low temperature for a few hours; but you can use turkey leftovers form the Thanksgiving Day for this!
Originally fresh white tuna (in most restaurants canned tuna is used today to reduce cost and preparation time) is simmered until fully cooked in white wine, cider vinegar, white onion and garlic, and then puréed with a mix of olive and vegetable oil and egg yolks in an electric blender or food processor to form a thick sauce. A variety of seasonings can be used, including anchovies, cayenne pepper and lemon juice. The thick, smooth purée is then somewhat thinned with a little water and cooking liquid from the veal and a few capers are stirred in. Some of the sauce is spread out on a serving platter and the cold slices of veal are arranged in a single layer on top. The rest of the sauce is then poured over the veal so that it is, generally, completely covered.
This is a double recipe; the slow roasted turkey breast and the tonnato sauce.
500 g turkey breast with tonnato would feed about 4 people, so I suggest to prepare 1 kg of breast, enjoy half of it warm the half of this with the tonnato sauce. Or simply double the sauce ingredients for the whole turkey breast and this make about 8-10 servings.
Note: you may also try to cook “sous-vide” the breast with the wine and the spices. Finish by quick broiling it in the oven.
Turkey (enjoy half of the cooked warm and half of it goes in the fridge for the tonnato recipe )
Ww 11 smart points per portion (4 portions from 500 g turkey breast)
This Indian famous dish cannot be missed as this is one of our most favorites.
Serve with naan or rice and add some salads, raita and/or vegetables.
If you wish to prepare a paste with the spices to be ready for use, place 10 fold of the quantity of the spices (from ginger to chili) in a wide skillet with ½ cup of white wine vinegar and ½ cup of oil. Heat slowly and bring to simmer until the vinegar is completely evaporated and the oil separates from the spices. Fill in a jar and keep in the fridge. Now you can replace the spices by 1-2 tablespoons of the paste.
Ww 6 smart points per portion
As I asked my husband to mention me one of his favorite recipes I prepared at home, he said „orange chicken“.
Well, I don’t know how many times I prepared some recipes with chicken and orange, so he really could not tell me which one.
After searching in my recipes and photos, I came across this recipe I prepared 5 years ago and it was really phenomenal. I found it in another site, I prepared this, photographed it, enjoyed it and reviewed it. Today I will post this here in order to remember this again and make my family very happy!
Ww 16 smart points per portion
Mom loves to prepare and serve us and our children this cake when we visit her. It’s really a simple cake, you don’t need a lot ingredients and the taste is divine. Viva la nonna!
Ww 14 smart points per roll