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spicy sweet potato fries Ingredients 4 large sweet potatoes 4 tbls evoo 1-1/2 tsp course sea salt 1 tsp ground cumin 2 tsp ground chili powder 1 tsp garlic powder Cayenne, Black pepper, to taste Preheat oven to 500 degrees. Cut sweet potatoes into steak-fries sized pieces. Place in a bowl and toss with olive oil and spices until fully coated. Lightly oil one or two large cookie sheets. Spread on cookie sheets in a single layer. Roast for 30 to 40 minutes.Stir and flip about every 10 minutes

from BBC Good Food

What's the best way to cook cauliflower rice?

Save yourself a few hundred calories in your weeknight meals by getting to grips with low-carb, cauliflower rice. Our cookery team test and rate three cooking methods and share their top tips for preparing and storing...

from BBC Food

Sausage, radicchio and lemon gnocchi

Leftover baked potatoes are perfect for this easy gnocchi recipe, served with a rich sausage sauce and bitter leaves.

from BBC News

Which oils are best to cook with

from Lauren's Latest

Better Than Take-Out Crispy Sesame Beef

Prepare yourselves for the best homemade Crispy Sesame Beef that tastes BETTER than take-out! Yes, it's possible and not all that hard to do either! Try it out tonight and see for yourself!


Nan's Batter for Fish

Nan s Batter for Fish from Pinner says: "like the take-out batter used here in Newfoundland for fish. Very tasty with the perfect amount of each ingredient without it being too oily or salty. I just fried this in a pan with some oil. I guess you can deep fry them also. This made enough to coat about 1 1/2 -2 lbs of cod."

from Mail Online

Food special: Bloody Mary linguine

SERVES 4 olive oil, for frying 1 red onion, peeled and finely diced 1 garlic clove, peeled and crushed 1–2 tbsp Worcestershire sauce 1 tsp Tabasco sauce 1⁄2 tsp celery salt 1 tsp caster sugar 1 x 400g tin best-quality chopped tomatoes 50ml (2fl oz) vodka 400g (14oz) dried linguine FOR THE TOPPING olive oil, for frying large handful of white breadcrumbs 1 tbsp finely chopped parsley sea salt and freshly ground black pepper

from The Telegraph

The oil guide: which to use for frying, drizzling and roasting