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Caprese Salad

  1. Add cherry tomatoes, mozzarella and black olives to a medium bowl and set aside.

  2. In a small bowl or mason jar, mix olive oil, balsamic glaze, salt and ground black pepper.
  3. Pour dressing over salad and toss gently. Garnish with basil leaves and enjoy!
Credits to: sweetandsaltyfeelings.com
https://www.sweetandsaltyfeelings.com/post/caprese-salad-with-olives
Book #2125

Blueberry Lemon Tartlets

1.Start by adding your heavy cream and sugar in a pan on the stove. Cook on medium heat until sugar is dissolved.

2. Bring to a boil and then remove from heat and add in the lemon zest and juice. Mix well, and then allow to cool 30 minutes.

3. Pour into the pie crusts, and then chill the tarts to fully set up.

4. Top with fresh blueberries and serve.
Credits to: ohmyveggies.com https://ohmyveggies.com/mini-lemon-blueberry-tarts/

Seafood Stew

1. Melt the butter in a wide pot or Dutch oven over medium heat. Add the onion, fennel, and celery. Add a pinch of salt and cook, stirring often, until softened and sweet, 3 to 5 minutes. Add the garlic and cook for 1 minute, then add the wine and cook for 5 minutes.

2. Pour in 4 cups of seafood stock and bring to a simmer. Add the clams, cover, and cook for 3 minutes.

3. Meanwhile, season the shrimp and fish with salt and pepper.

4.Add the shrimp and mussels. Arrange the fish on top of the stew and scatter the greens around the pot. Cover and simmer until the shellfish opens and the fish and shrimp are firm and opaque, about 5 minutes more.

5. Remove the pot from the heat, and then stir in the cream. Taste for seasoning and adjust with more salt and pepper. Serve divided between bowls with bread for dipping and lemon wedges on the side.
Credits to: ubzonline.com/
https://www.lubzonline.com/chicken-tomato-penne/

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/