black

Crumbly, crunchy and delicate black cocoa shortbread cookies with a deep flavor are so versatile. Use them to make home-made oreos, cut them out in any shape, gift them for the holidays, they are delicious!

Black Cocoa Shortbread Cookies

flour

g black cocoa powder (dutch processed)

cocoa powder (dutch processed)

tsp salt

sugar

butter

tsp vanilla extract (optional)

- 1 tbsp water

Sift together the flour, both cocoa powders and sugar in a bowl.

Add salt and mix.

Add the cold butter in little pieces and then work them into the flour mixture with your hands, or blitz the mixture in a food processor. You want to get something resembling breadcrumbs. This is called the crumbing method.

Now add the vanilla extract and just enough water so that the dough comes together. You may need from 1/2 tbsp to 1 tbsp of water so add it slowly, mix the dough and see if you need more.

Shape the dough into a disk and wrap it into cling film. Place in the fridge for 10-20 minutes, enough to make the dough firmer but soft enough to roll it.

Preheat the oven to 180 °C and prepare a baking sheet lined with parchment paper.

Dust a clean surface or a parchment paper with cocoa powder (to keep the color of the cookies), place your cookie dough disk on top and dust it with cocoa powder (you can use another parchment paper on top).

Roll the dough to about 4 mm thickness. Run a spatula under the dough to make sure it&#x27;s not stuck.

Cut out desired shapes and place them on the prepared baking sheet. They do not really spread out and keep their shape so you can place them fairly close.

Re-roll the remaining dough, cut out cookies and repeat until you have no dough left.

Bake for 12-13 minutes.

As soon as they come out of the oven, flatten them out with something flat (I used a cake server, pressed on the cookie and moved it around the cookie almost like ironing them), or you could place another flat and heavy tray on top of them.

Wait for them to cool completely and then you can enjoy, or fill them with buttercream.

Perfectly seasoned grilled steak, homemade blue cheese dressing AND croutons, plus red onion, avocado, and tomatoes take this black n' blue grilled steak salad to a whole new level of delicious.

Black N' Blue Grilled Steak Salad

sirloin steaks ((see note))

McCormick Smoky Montreal Steak Seasoning

romaine lettuce

red onion, (thinly sliced)

avocados, (sliced)

cherry tomatoes, (halved)

blue cheese crumbles

texas toast style white bread

olive oil

McCormick Italian Seasoning

McCormick Garlic Powder

mayo ((I prefer reduced fat olive oil

plain fat free greek yogurt

Worcestershire sauce

salt ((or

cracked black pepper ((or to taste))

apple cider vinegar

half and half (or similar milk)

blue cheese

Black n' Blue Grilled Steak Salad

Preheat your oven to 400 degrees. Cut texas toast bread into 1-inch cubes and place in a bowl. Drizzle with the olive oil and toss to coat. Sprinkle with italian seasoning and garlic powder. Arrange in a single layer on a baking sheet. Bake for 15-20 minutes until golden brown. Allow to cool.

While croutons are baking, prepare the blue cheese dressing. In a blender or food processor combine mayo, greek yogurt, Worcestershire sauce, salt, black pepper, vinegar, and milk and pulse until smooth. Add half of the blue cheese crumbles and pulse again until smooth. Transfer to a bowl and gently stir in remaining blue cheese crumbles. Cover and refrigerate until ready to use.

Preheat your grill to medium heat. Prepare your steak by sprinkling generously with the steak seasoning and massage it into the meat with your finger tips (on both sides of the steaks).&nbsp;

Grill steaks 6-8 minutes on each side until cooked to desired doneness (if they are particularly thick or you prefer your steak medium-well they may need a few extra minutes on the grill) Allow steak to rest for 5 minutes on a cutting board, then thinly slice.

Arrange salads with lettuce on the bottom, then top with steak, avocados, red onions, tomatoes, croutons, blue cheese crumbles, and blue cheese dressing. Serve immediately.

Here's what you need: flour, salt, sugar, baking powder, shortening, cold water, onion, bell pepper, celery, garlic, salt, pepper, dried oregano, dried parsley, dried thyme, tomato paste, scotch bonnet pepper, lean ground beef, oil

Virgin Islands Pates Recipe by Tasty

salt

baking powder

½ cup shortening, cold

water,

onion, chopped

bell pepper, chopped

celery,

garlic,

salt,

pepper,

oregano

parsley

thyme

tomato paste

½ scotch bonnet pepper, minced

lb beef

oil,

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In a large bowl, mix together the flour, salt, baking powder, and sugar.

Add the cold shortening and water, and mix until evenly incorporated, but still crumbly.

Transfer the dough onto a work surface and knead until the dough just comes together, about 1 minute.

Wrap the dough in plastic wrap, and let it rest for an hour at room temperature.

Heat a skillet on medium high with 2 tablespoons of olive oil.

Add the onion, bell peppers, celery, garlic, salt, pepper, dried oregano, dried parsley, dried thyme, and the scotch bonnet pepper, and cook until all the vegetables are soft and slightly caramelized, about 10 minutes.

Add the tomato paste and cook until aromatic and slightly caramelized, about 5 minutes.

Add the ground beef. Cook until the meat is browned, about 15 minutes. Remove from the heat and set aside.

Unwrap the rested dough and roll it out on a work surface until ⅛ of an inch (3 mm) in thickness. Using an inverted 6-inch (15-cm) wide bowl, cut out circles of the dough to set aside. Remove the excess and re-roll it to cut out more dough circles.

Take a dough circle and place ½ cup (110 G) of filling into the center of the circle, leaving about 1½ inches (3-cm) of room around the edges.

Dip your finger in water and brush the edge of the dough. Fold the dough over the filling to meet the opposite end and press the dough ends together to form a half-moon shape. Firmly press down the two edges to become one, and decorate the new crust with the prongs of a fork. Make sure the pastry is completely sealed.

Preheat fryer oil in a large pot on high heat to 350°F (180°C).

Place the pates into the heated deep fryer, one at a time, for about 5 minutes or until they puff up and the outside turns golden brown. Remove from the fryer and let them drain on a wire rack or paper towel-lined plate.

https://vid.tasty.co/output/80090/landscape_480/1519172614

Emma Galloway's Smoky Carrot & Black Bean Tacos with Corn & Jalapeno Salsa

1kg carrots, chopped into bite-sized chunks

black beans

tsp smoked paprika

1½ tsp ground cumin

coriander, including stems & roots

salt & black pepper,

gluten-free corn tortillas

iceberg lettuce

Tbsp extra virgin olive oil

corn cobs, kernels

red onion, finely diced

jalapenos

juice of 1 lime lemon

large, ripe avocados

Combine chopped carrots, drained black beans, olive oil, oregano and spices in a large bowl. Roughly chop the coriander leaves and some of the tender stems and set aside in a medium bowl to use in the salsa. Finely chop remaining coriander stems and roots and add to the carrots. Season well with salt and pepper. Transfer to an oven tray and roast, stirring occasionally, for 25–30 minutes or until carrots are tender and golden.

To make the salsa, heat olive oil in a large frying pan over medium-high heat. Add corn kernels and cook, stirring often, for 6–8 minutes or until charred in places. Remove from the heat and cool slightly before adding to the bowl of coriander. Stir through red onion, jalapenos and lime/lemon juice. Season to taste with salt and pepper.

To make the guacamole, mash avocados in a small bowl, add lime/lemon juice to taste, then season to taste with salt and pepper.

To serve, heat a corn tortilla in a hot dry pan or over a gas flame, then transfer to a clean tea towel to keep warm while you heat the rest. Spread a little mashed avocado down the centre of each tortilla, add a little shredded lettuce, a handful of roasted carrots and black beans, then top generously with salsa and serve immediately.

Emma Galloway's Tomato Pilaf with Black Lentils & Caramelised Onion

black (beluga) lentils,

tomatoes (I like to use cherry), finely chopped

white basmati rice, rinsed & drained well

water

onions

fine salt, to taste

Place lentils into a small saucepan, cover with water and bring to the boil. Reduce heat and simmer for 15–20 minutes, or until just tender. Drain and set aside.

Heat a large heavy-based frying pan over medium heat. Add oil and garlic and cook for 30 seconds, before adding chopped tomato. Cook, stirring often, for 3–4 minutes, or until soft and juicy. Add rice and stir then add water and a good pinch of salt.

Bring to the boil, cover with a lid, reduce heat to low and cook for 15 minutes. Remove from the heat and set aside with the lid on for a further 10 minutes.

To make the caramelised onions, as soon as your rice is happily cooking away, heat oil in a large heavy-based frying pan over medium-high heat. Add onions and cook, stirring often, for 20–25 minutes or until deeply golden, taking care in the final 5–10 minutes to ensure the bottom doesn't catch and burn. Season with salt. These can be prepared in advance and will store in a glass jar in the fridge for up to 3 days.

When the rice is cooked, remove the lid, stir through lentils, adjust seasoning if needed and serve topped with caramelised onions and chopped coriander.

There’s nothing more comforting than a bowl of homemade chicken soup. Rich in immune-boosting vitamins and minerals, it'll become your go-to family dinner recipe for fighting colds and flu.

Immune-boosting Chicken Soup Recipe for Kids

ghee oil

chicken bone broth

potato,

zucchini, grated

carrot, grated

onion, finely diced

garlic cloves,

bay leaf

turmeric

lemon

sea salt and fresh black pepper,

cannellini/borlotti beans (BPA-free)

*optional

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6044211803001&=domain=kidspot

5348771529001-6044211803001

Here's what you need: olive oil, onion, celery, carrot, red bell pepper, garlic, jalapeño pepper, salt, pepper, cumin, black beans, vegetable stock, bay leaf, avocado, queso fresco, fresh cilantro, tortilla chip

Healthy & Hearty Black Bean Soup Recipe by Tasty

onion, diced

carrot, chopped

red bell pepper, diced

jalapeño pepper, seeded, diced

pepper

cumin

oz black beans, 4 cans, drained, rinsed

vegetable stock

queso fresco, crumbled, to serve

cilantro, chopped, to serve

tortilla chip, crumbled, to serve

Heat olive oil in a large stock-pot or dutch oven over medium-high heat until the oil begins to shimmer.

Add onions, celery, carrot, and bell pepper. Cook for 4-5 minutes, stirring occasionally, until vegetables begin to soften.

Add garlic, salt, and pepper, and continue to cook for an additional 10 minutes until vegetables are soft and the onions are translucent.

Add cumin, black beans, vegetable stock, and the bay leaf. Bring to a boil then reduce to a simmer.

Cover the pot and cook over low heat for 30 minutes until the beans are very tender.

Remove the bay leaf. Transfer about 4 cups (900 g) of the soup to a blender and puree until smooth, being careful not to splatter hot soup all over yourself and kitchen.

Pour blended soup back into the pot and mix to incorporate.

Keep over low heat until ready to serve. Garnish with fresh avocado, queso fresco, chopped cilantro, and tortilla chips.

https://vid.tasty.co/output/43073/mp4_640x640/1499472897

Naturally sweetened with frozen banana, this frappe is a healthy take on a coffee shop favorite!

Banana Coffee Frappe

Banana, frozen

Cup Coffee, black, cooled

Cup Almond Milk, unsweetened

Teaspoon Vanilla Extract

Blend the frozen banana, cooled coffee, milk, and vanilla in the tall cup until smooth.

Rise and shine with this creamy smoothie that offers more nutrition and less added sugar than your typical blended coffee beverage.

Creamy Coffee Smoothie

Cup Almond Milk, vanilla, unsweetened

Cup Greek Yogurt, plain, non-fat

Teaspoon Cinnamon, ground

Tablespoon Maple Syrup

Add ingredients in the order listed and blend until smooth.

Who needs artificial sweeteners and creamers when you have this sweet and caffeine-packed treat?

SuperFood Coffee Boost

Cup Spinach

Banana

Strawberries, frozen

Tablespoon Coconut Oil

Tablespoon SuperFood SuperBoost™

Skip the sugary pumpkin spice lattes and try this delicious and nutrient-dense alternative.

Pumpkin Latte Smoothie

Cup Pumpkin Puree, canned

Tablespoons Maple Syrup

Teaspoon Nutmeg, ground

This Hazelnut Mocha Shake is sweet and chocolaty with the perfect hint of coffee and a touch of delicious hazelnuts.

Hazelnut Mocha Shake

Cup Hazelnuts, dry roasted, unsalted

Teaspoon Stevia

Tablespoon Cacao Powder

Cup Ice

A great dish to entertain with, serve up these crunchy Asian-style bites as finger food with toothpicks! Best served with thinly sliced red chilli, spring onion curls and toasted sesame seeds


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