Preheat grill to very hot – 400 degrees.
Bring a large pot of water to boil. Scrub potatoes well to clean. Add to pot of boiling water.
Let potatoes boil until just soft to the touch when poked with a fork, about 5-8 minutes.
Drain potatoes well.
Cut potatoes in fourths, then into 1" chunks.
Add potatoes to a large bowl.
Drizzle with olive oil and herbs or any other seasonings you'd like.
Grill for 5-8 minutes, until potatoes are golden brown. Flip potatoes. Grill another 5-8 minutes, until potatoes are crispy, crunchy, and golden brown on all sides.
Credits to: sweetcsdesigns.com https://sweetcsdesigns.com/the-best-grilled-potatoes/
1.Preheat the oven to 350°F / 180°C and prepare three unlined 6-inch / 15 cm aluminum cake pans. (See notes if baking in two batches.)
In a medium bowl, sift together the cake flour, salt, and baking powder at least twice. Set aside.
2. In another bowl, whisk the egg yolks with the vegetable oil, ¾ of the sugar, vanilla extract, and milk until smooth.
Add the dry mixture to the wet mixture and whisk until you get a smooth cake batter.
3. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium-low speed for 2–3 minutes until foamy.
Add the cream of tartar and the remaining sugar, then whip on high speed for 3–4 minutes until you reach stiff, glossy peaks.
4. Add a small amount of meringue to the batter and mix quickly to lighten the mixture. Gently fold in the rest with a spatula, working from the center outwards, until smooth and airy.
Pour the batter evenly into the three pans and run a knife through to remove air bubbles.
5. Bake on the middle rack for 30–40 minutes, without opening the oven door, until golden brown and a toothpick inserted in the center comes out clean.
Credits to: sweetlycakes.com
https://sweetlycakes.com/en/strawberry-cream-cake/
Lamb Chops
1. Remove lamb from package and pat dry with paper towels. Place lemon and oil in a small bowl for rubbing down the lamb.
2.Remove rosemary from stems and discard rosemary. Cut rack of lamb into individual chops then skewer each with rosemary stems.
3. Preheat grill to medium-high. Drizzle lemon and oil mixture entirely over lamb chops then season with salt.
4.Place lamb on grill and cook 6 minutes on each side.
Credits to: www.heb.com/ https://www.heb.com/recipe/recipe-detail/grilled-rosemary-and-lemon-lamb-chops
Tomato Pasta with Shrimp
1. Cook pasta as per package instruction. Drain and toss in a dash of olive oil. Keep aside. While draining reserve 1.5 cups of pasta cooking water.
2. Heat 1 tablespoon of oil in a heavy cast-iron skillet. Add drained shrimp. Season it with salt and pepper.
3. Cook shrimp undisturbed for 2 minutes on each side. Remove from the skillet and keep aside.
4. To the same pan heat the remaining oil. Add cherry tomatoes. Toss in medium-high heat.
5. Once the tomatoes are half cooked and small blisters appear on them, smash few tomatoes with the back of a spatula.
6. Add minced garlic, oregano, chilli flakes. Saute for a minute to get rid of the raw smell of garlic.
7. Add 1 cup of reserved pasta cooking water. Scrap the bottom of the pan. Let it cook for 1-2 minutes, until it has a slightly thick sauce-like consistency.
8. Add cooked shrimp, cooked pasta, and chopped basil.
Credit to: theflavoursofkitchen https://theflavoursofkitchen.com/cherry-tomato-pasta-with-shrimp/
