The post Jamie Oliver’s Perfect Roast Potatoes Recipe Uses One Unexpected Tool appeared first on foodisinthehouse.com.
]]>Oliver spent years perfecting his recipe for roast potatoes and found that using one unexpected tool maximizes their crunch.
Jamie Oliver’s Perfect Roast Potatoes Recipe
In a video shared on his YouTube channel, Oliver demonstrated everything that goes into making the perfect roast potatoes.
Oliver starts by parboiling the potatoes in salted water for 10 minutes. He prefers using Maris Piper potato, but if you can’t find this variety, Yukon Gold has similar characteristics.
He then lines the potatoes in a single layer in the roasting tray and gives them a generous seasoning of salt and pepper. He recommends using extra virgin olive oil as a healthy fat option for golden crunch or butter for “slightly thicker, sweeter crunch.” Those wanting to get the thickest crunch should opt for goose fat.
Next, he roasts the potatoes for half an hour at 375°F before taking them out and smashing them with a potato masher. Oliver does this to “increase the surface area the potato has on the bottom” of the tray. He also advises adding herbs and other seasonings at this point for the best flavor.
After that, the potatoes get another 25 minutes to half an hour in the oven and come out as perfect as it gets.
If you want to try Oliver’s roast potato recipe, check out the video with full instructions below.
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]]>The post Try this Lentil, Beetroot, and Feta Salad Recipe appeared first on foodisinthehouse.com.
]]>Ingredients:
Provides 2 servings
- 1 can of green lentils
- 1-2 beetroots
- 2 cups arugula
- 2 scallions
- 2 ounces feta cheese
- ½ cup walnuts
- ½ cup fresh mint leaves
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions:
- Roughly chop the arugula and add it to a large salad bowl.
- Peel and trim the beetroots chop into 1-inch pieces and add these to the bowl.
- Finely slice the scallions and add them to the bowl.
- Drain and rinse the can of lentils and add them to the bowl.
- Chop the walnuts in half and add them.
- Season to taste with the salt and pepper and give the bowl a good stir.
- Pour in the extra virgin olive oil and the balsamic vinegar and mix everything together.
- Divide the salad into 2 bowls. Chop or crumble the feta and scatter half over each bowl.
- Tear the mint leaves up and scatter half over each bowl ready for serving.
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]]>The post Pizza-Inspired Recipes Everyone Will Love appeared first on foodisinthehouse.com.
]]>Pizza Monkey Bread
Monkey bread is a fun and easy snack traditionally made with cinnamon sugar, but this recipe by The Girl Who Ate Everything gives it a savory spin with some garlic butter, cheese, and plenty of pepperoni. We love to put it out as a shareable snack at parties and on game days—with marinara sauce for dipping, of course.
Cheesy Vegan Pizza Beans
Vegans like pizza, too! Minimalist Baker knocks it out of the park with this nutritious and delicious pizza-inspired entrée. Made with cannellini beans and a homemade cashew cheese sauce, it’s filling, flavorful, and oh-so comforting. Enjoy it on its own, or as a dip with some toasted garlic bread.
Pizza Pasta Bake
Half the reason we like to order pizza in the first place is that it’s convenient, but when we’re feeling lazy and don’t want to spend extra money on takeout, this pasta recipe by Salt & Lavender is a great alternative. With just 4 simple ingredients, it takes only 10 minutes to whip up and is really to serve in less than an hour—like delivery, but better.
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]]>The post How to Make Classic British Scones at Home appeared first on foodisinthehouse.com.
]]>Ingredients:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- 2/3 cup cold milk
- 1 large egg
- 1 teaspoon vanilla extract (optional)
- Extra milk for brushing
Instructions:
- Set your oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Using your fingertips or a pastry cutter, work the cold butter into the flour mixture until it resembles coarse crumbs.
- In a separate bowl, whisk together milk, egg, and vanilla (if using). Add this to the flour mixture.
- Gently mix until a soft dough forms. Be careful not to overwork the dough.
- On a lightly floured surface, pat the dough into a 1-inch thick round. Use a 2-inch round cutter to cut out scones.
- Place scones on the prepared baking sheet, brush tops with milk, and bake for 12-15 minutes until golden brown.
- Allow to cool slightly before serving with clotted cream and jam.
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]]>The post Did You Know You Can Make Ice Cream Using Ziploc Bags appeared first on foodisinthehouse.com.
]]>As it turns out, you can make amazing ice cream using Ziploc bags. How? Find out below.
How to Make Ice Cream Using Ziploc Bags
The process of making ice cream with Ziploc bags is surprisingly easy and fast. There are many variations of the method, but the one we liked the most is from food content creator James Lamprey.
In a video shared on his TikTok, Lamprey starts with two Ziploc bags, one smaller and one bigger one. He then adds ½ cup of heavy cream, ½ cup of milk, two tablespoons of sugar, raspberry flavor extract, and blue food coloring to the smaller bag.
You can use any flavor extract you want and the food coloring is optional. When you finish adding ingredients, you will need to squeeze out as much air as possible and zip up the bag.
Next, Lamprey adds two cups of ice to the larger Ziploc bag before placing the smaller Ziploc bag inside. He then adds more ice and sprinkles it with coarse salt. Apparently, the salt will melt the ice and make the water even colder.
Lamprey then shakes the bag for five minutes before revealing a tasty soft ice cream inside the smaller bag.
If you prefer video instructions, check out his full recipe below.
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]]>The post How to Make Authentic Italian Ziti appeared first on foodisinthehouse.com.
]]>Ingredients:
- 1 pound ziti pasta
- 1 pound ground beef
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 (28 oz) cans crushed tomatoes
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- Salt and pepper to taste
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions:
- Preheat your oven to 375°F.
- Cook the ziti in a large pot of salted boiling water until al dente. Drain and set aside.
- In a large skillet, brown the ground beef over medium heat. Drain excess fat.
- Add the chopped onion and minced garlic to the skillet. Cook until the onion is translucent.
- Stir in the crushed tomatoes, basil, and oregano. Simmer for about 15 minutes. Season with salt and pepper.
- In a large baking dish, layer half of the cooked ziti, followed by half of the meat sauce.
- Dot the surface with spoonfuls of ricotta cheese, then sprinkle with half of the mozzarella.
- Repeat the layers with the remaining ziti, meat sauce, and mozzarella.
- Top with grated Parmesan cheese.
- Bake in the preheated oven for about 30 minutes.
- Let it rest for 10 minutes before serving.
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]]>The post This Fried Rice Dish is Top Tier appeared first on foodisinthehouse.com.
]]>Ingredients:
- 2 cups cooked jasmine rice, preferably chilled
- 2 tablespoons vegetable oil
- 1 onion
- 2 carrots
- 1 cup frozen peas
- 4 cloves of garlic
- 2 eggs
- 1/4 cup of soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 cup cooked and diced protein of your choice
- Green onions
- Sesame seeds (optional)
(@themrskathsymes)Instructions:
- Heat vegetable oil in a large wok or skillet over medium-high heat. Add chopped onions and diced carrots, stir-frying until the vegetables are tender.
- Push the vegetables to one side of the wok, add minced garlic to the other side, and cook briefly until fragrant. Add the chilled jasmine rice to the wok, breaking up any clumps. Pour beaten eggs over the rice and quickly stir-fry until the eggs are cooked and well-distributed.
- Add thawed peas and the cooked protein of your choice to the wok, continuing to stir-fry. Drizzle soy sauce, oyster sauce, and sesame oil over the rice mixture. Stir thoroughly to combine.
- Garnish with sliced green onions and sesame seeds (if using). Serve your rice piping hot, and enjoy!
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]]>The post How to Make Lasagna From Scratch appeared first on foodisinthehouse.com.
]]>Ingredients:
- 1 pound ground beef
- 1 onion, diced
- 2 garlic cloves, minced
- 28 oz can crushed tomatoes
- 2 tablespoons tomato paste
- Italian herbs (basil, oregano)
- 15 oz ricotta cheese
- 1 egg, beaten
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- No-boil lasagna noodles
- 2 cups shredded mozzarella cheese
Instructions:
- Brown the ground beef in a large pan. Add onion and garlic, cooking until onion is translucent.
- Stir in crushed tomatoes, tomato paste, and herbs. Simmer for 30 minutes.
- Mix ricotta, egg, Parmesan, salt, and pepper in a bowl.
- Preheat oven to 375°F (190°C).
- In a 9×13 inch baking dish, layer: thin spread of meat sauce, noodles, 1/3 of ricotta mixture, 1/3 of remaining meat sauce, sprinkle of mozzarella. Repeat layers twice.
- Cover with foil and bake for 25 minutes. Remove foil and bake another 25 minutes until cheese is golden.
- Let rest for 10 minutes before serving.
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]]>The post These Pizza Hot Pockets are the Perfect Party Snacks appeared first on foodisinthehouse.com.
]]>Ingredients:
- 1/2 cup marinara
- 1/2 cup mini pepperoni
- 1 can pre-made pizza dough
- 1 1/2 cups shredded mozzarella
- 1 large egg
- 1 tablespoon water
Instructions:
- Preheat the oven to 400°F.
- Beat the egg and mix with the tablespoon of water.
- Roll out the dough into a 12″x15″ rectangle. Cut lengthways into four rectangles.
- Spread the cheese, marinara, and pepperoni across the surface of half the rectangle before folding the other side over to meet the edges of the one with the toppings.
- Once the pockets have been pinched closed, place on a baking sheet and bake in the oven for 18 to 20 minutes until the pastry is golden and puffy.
The post These Pizza Hot Pockets are the Perfect Party Snacks appeared first on foodisinthehouse.com.
]]>The post This Mango and Avocado Salad is the Perfect Fresh, Light Snack appeared first on foodisinthehouse.com.
]]>Ingredients:
- 2 large avocadoes
- 2 mangoes
- 2 cups cherry tomatoes
- 1 cup fresh cilantro
- 1/2 red onion
- 1/2 small lime
- 2 tablespoons extra virgin olive oil
- Salt and pepper, to taste
- Optional: red chili flakes
Instructions:
- Remove the skin from the red onion and finely dice, then add this to a large salad bowl.
- Slice the mangoes in half and remove the stone. Carefully with a sharp knife, cut a grid shape into the mango flesh and then remove the chunks with a spoon. Add these to the salad bowl.
- Repeat the above process with the avocadoes.
- Slice the cherry tomatoes into halves. Add these to the salad bowl.
- Season the salad with salt and pepper (and chili flakes if using) and then mix well.
- Juice the half of the lime and add it to the bowl along with the extra virgin olive oil. Stir everything together.
- Remove the cilantro leaves from the stalks and then roughly chop or tear the leaves, then scatter them into the bowl. Give the salad a gentle mix and then divide it into bowls ready for serving.
The post This Mango and Avocado Salad is the Perfect Fresh, Light Snack appeared first on foodisinthehouse.com.
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