.Meatloaf and Buttermilk Mashed Potatoes

• Prep Time 30 minutes
• Total Time 1 hour

 

Ingredients

• 2 small carrots, chopped
• 2 celery stalks, chopped
• 1/4 medium onion
• 1/4 cup panko (Japanese breadcrumbs)
• 1 large egg white
• 3/4 pound ground beef sirloin
• Coarse salt and ground pepper
• 1/4 cup homemade or store-bought barbecue sauce
• 1 pound baking potatoes, peeled and sliced 1/2 inch thick
• 3/4 cup low-fat buttermilk
• 1 pound green beans, stem ends removed
• 1 teaspoon olive oil

Directions

1. Preheat oven to 450 degrees. In a food processor, chop carrots, celery, onion, and panko with egg white until smooth, about 1 minute. Transfer to a large bowl; mix in beef, 1 teaspoon salt, and 1/8 teaspoon pepper.
2. On a foil-lined baking sheet, form meat mixture into a 6-inch-long loaf; brush with half the barbecue sauce. Bake until an instant-read thermometer inserted in loaf registers 160 degrees, 25 to 30 minutes, brushing halfway through with remaining sauce.
3. Meanwhile, in a medium saucepan, cover potatoes with cold salted water by 1 inch. Bring to a boil; reduce to a simmer, and cook until potatoes are easily pierced with a knife, 15 to 20 minutes. Drain; return to pan. Stir over medium until a starchy film forms on bottom of pan, about 1 minute. Remove from heat; mash with buttermilk until smooth. Season with salt and pepper.
4. While potatoes cook, set a steamer basket in a saucepan filled with one inch water; bring to a gentle boil. Add green beans; cover, and cook until crisp-tender, 4 to 6 minutes. Transfer to a bowl; add oil, season with salt and pepper, and toss. Serve meatloaf with mashed potatoes and green beans.

Witch's brew ( pea and bacon chowder )

We love this soup all through the year, but it really comes into its own at Halloween - for obvious reasons!

Preparation and cooking times  : 6 kids' size servings

Prep 20 mins
Cook 12 mins
Ready in 35 minutes

Low-fat, Super healthy, Nut-free

Ingredients :

• 1 tbsp olive oil
• onion , finely chopped
• 1 garlic clove , crushed
• 650g frozen petits pois
• 750ml vegetable stock
• 6 rashers streaky bacon
• 1 tbsp butter , optional

Method :

1. Heat the oil in a saucepan. Add the onion and gently cook over a medium heat for 5-6 mins until softened but not coloured. Add the garlic and cook for a further min. Stir in three-quarters of the petit pois, then pour in the stock. Bring to the boil and simmer for 10-12 mins. Meanwhile, grill the bacon until crisp.
2. Allow to cool for a few mins, then carefully transfer to a food processor and whizz until smooth. You might need to do this in two batches, depending on the size of your processor.
3. Return the soup to the pan and add the remaining petit pois. Bring to the boil and simmer for 2 mins or until the whole peas are tender. Season to taste, then stir in the butter, if using. Break the bacon into pieces and scatter over bowls or mugs of soup. The soup can be made up to a day ahead; just grill the bacon on the day.

Nutrition per serving :

131 kcalories, protein 11g, carbohydrate 12g, fat 5 g, saturated fat 14g, fibre 6g, sugar 4g, salt 1.11 g

Let's enjoy !!

the Halloween mood with this gory but tasty pasta dish

 

the Halloween mood with this gory but tasty pasta dish

 

Ingredients :

• 100g cherry tomatoes
• 150g pack mini mozzarella balls, drained
• handful basil
• 400g green tagliatelle
• 350g jar tomato sauce
• 4 tbsp fresh pesto                                                            

 

 Method :

• Halve the cherry tomatoes and use a small, sharp knife or a teaspoon to remove the seeds. Cut the mozzarella balls in half. Place one half inside each tomato, trimming the edges if necessary to fit it in. Either cut the smallest circles you can from a basil leaf or finely chop the leaves and scrunch into small circles. Place one at the centre of each mozzarella ball.
• Boil the pasta. Meanwhile, heat through the tomato sauce. When the tagliatelle is cooked, drain and stir through the pesto and any remaining basil, chopped finely. Divide between 4-6 serving bowls. Spoon over some tomato sauce, then arrange the stuffed tomato eyeballs on top.

 

Nutrition per serving :

 

568 kcalories, protein 24g, carbohydrate 85g, fat 17 g, saturated fat 7g, fibre 4g, sugar 8g, salt 1.69 g

 

Let's enjoy !!

Welcome to Halloween Festival!!

Halloween is an annual holiday observed on October 31, which commonly includes activities such as trick-or-treating, attending costume parties, carving jack-o'-lanterns, bonfires, apple bobbing, visiting haunted attractions, playing pranks, telling scary stories, and watching horror films.

This Blog is constucted for sharing the halloween recipes. It's nice when we celebrate the halloween party with the suburb halloween recipe. I'm a newbie who just start blogger but I have a good concentration to make an interesting information about recipe for everybody who interests it so.

Let's begin!!