Fresh and Fast! Farfalle Salad with Tomatoes and Feta! Noreen's Kitchen
Greetings! Let's use some of that fabulous vinaigrette dressing and make a fast, fresh salad! This salad is perfect for anytime and can be eaten as a side dish, on it's own as a quick lunch or brought to the next level by adding a grilled protein such as London Broil or any steak or some grilled chicken or even a drained can of Albacore tuna!
This salad is light and fresh and amazing! Quick to throw together with ingredients that you can find in any market this salad is simple and delicious it also makes enough for your planned meal as well as lunches throughout the week. My oldest daughter has been enjoying this in her lunchbox with the addition of some chopped grilled chicken this week.
This is also a versatile idea for a salad because you don't have to limit yourself to only tomatoes and Feta. You can add in onions, olives, seeded cucumbers, carrots, even a handful of chopped pepperoni and you will have an amazing twist on this salad.
Don't like Feta? Add some crumbled Chevre' or blue cheese or a tub of drained Boconccini (fresh mozzerella pearls). You make it the way you like it!
I hope you give this a try and I hope you love it!
Happy Eating!
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Lavender Marshmallows - The Cupcake Confession
These Lavender Marshmallows make for the perfect treat and topping for your hot chocolate. A perfect winter treat, these fluffy, soft, cloud like marshmallows taste excellent eaten by themselves or plopped in a steaming hot cup of hot cocoa. Made by steeping lavender buds in boiling hot water and using this lavender infused water to flavour these mallows, they are 100% naturally flavoured.
Ingredients:
2 tablespoons icing sugar
2 tablespoons cornflour
1 teaspoon edible dried lavender buds
180 grams water, boiling
24 grams unflavoured powdered gelatine
400 grams caster sugar
Find the recipe for the best cream cheese frosting recipe here:
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Ingredients and Equipments used:
Caster Sugar:
Violet Gel Food Colour:
Corn Starch:
Icing Sugar:
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BLACKBERRY, thyme+goat's cheese pie
Eighth Door presents a nice little recipe video made in 2015 for, and with, Jette Virdi.
Eighth Door is a video production company based in Dublin.
Herbs for Christmas Blueberry, Basil and Goat Cheese Pie Recipe
Blueberry, Basil and Goat Cheese Pie.
Ingredients
• Dough for single-crust pie
• 2 cups fresh blueberries
• 2 tablespoons plus 2 teaspoons sugar, divided
• 1 tablespoon cornstarch
• 1 tablespoon minced fresh basil
• 1 large egg
• 1 teaspoon water
• 1/4 cup crumbled goat cheese
• Fresh basil leaves, torn
Directions
1. Preheat oven to 375°. On a floured sheet of parchment, roll dough into a 10-inch circle. Transfer dough to a baking sheet.
2. Mix blueberries, 2 tablespoons sugar, cornstarch and basil. Spoon blueberry mixture over crust to within 2 inch of edge. Fold crust edge over filling, pleating as you go and leaving the center uncovered.
3. Whisk egg and water; brush over crust. Sprinkle with remaining sugar. Bake 30 minutes. Sprinkle with goat cheese; bake until crust is golden and filling is bubbly. Transfer to a wire rack to cool. Top with torn basil leaves before serving.
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MEDICAL DISCLAIMER
This content is for educational and informational purposes only. It is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Please consult with a physician with any questions that you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you watch in this video.
AFFILIATE DISCLAIMER
This description contains affiliate links. If you decide to purchase a product through one of them, we receive a small commission at no cost to you.
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Please watch: 7 REAL Reasons to Drink Lemon Water Every Day
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كيكة الليمون واللافندر lemon lavender cake
كيكة الليمون واللافندر lemon and lavender cake
English below ⬇️
١٠٠ غرام زبدة بحرارة الغرفة
كوب سكر
بيضتين
ربع كوب عصير ليمون
ربع كوب حليب سائل
نص كوب ساور كريم او لبنة
معلقة كبيرة لافندر مجفف ١١
برش ليمونة
معلقة كبيرة baking powder
ربع معلقة صغيرة baking soda
معلقة صغيرة فانيلا
كوبين طحين
لل lemon glaze
كوب سكر بودرة
معلقة كبيرة عصير ليمون
معلقة الى معلقتين كبار حليب سائل نضيفهم بالتدريج
نقطة لون احمر من ملون الطعام
نقطة لون ازرق من ملون الطعام
نخلطهم سوا بالخفاقة اليدوية
نغلي الحليب مع اللافندر ونتركهم حتى يصير بحرارة الغرفة بعدين نصفيه
نخفق الزبدة والسكر جيدا لمدة ٥ دقايق
نضيف البيض والفانيلا بالتدريج ونخفق
نضيف عصير الليمون والحليب المصفى والساور كريم او اللبنة ونخفق
نضيف برش الليمون والطحين المنخول وال baking powder و ال baking soda
نخلطهم حتى يتجانسوا
نسكب الخليط بقالب كيك مدهون بزيت وطحين
ندخله فرن محمى مسبقا على حرارة ١٨٠ م/٣٥٠ ف لمدة ٤٠ دقيقة
نقلبها ونتركها تبرد تماما قبل ما نسكب ال glaze فوقها
100 grams butter at room temperature
1 cup sugar
2 eggs
1/4 cup lemon juice
1/4 cup milk
1/2 cup sour cream
1 tbsp dried lavender blossoms
Zest of one lemon
1 tsp vanilla
2 cups flour
1 tbsp baking powder
1/4 tsp baking soda
Boil the milk and the lavender, set aside to cool down at room temperature then strain it.
Using the mixer , mix the butter and sugar well for 5 mins .
Add the eggs gradually and the vanilla.
Add the lemon juice, milk and the sour cream , mix them until well combined.
Add the lemon zest , sifted flour , baking powder and baking soda and mix them together.
Pour the mixture into a greased cake pan .
Bake in a preheated oven on 180c./350f. For 40 mins .
Flip the cake after 15 mins and set aside to cool down on a cooling rack.
For the glaze :
1 cup powdered sugar
1 tbsp lemon juice
1 to 2 tbsp milk
1 drop of red food coloring
1 drop of blue food coloring
Mix all the ingredients with a whisk.
Pour over the cake after cooling down.
My Filofax A5 Domino meal planner 'The Foodofax'!
In this video I show you the setup of my beloved A5 Domino, which I'm using as a meal planner, recipe library, shopping list guardian, and general all-round oracle of food-related wisdom.