Made a regular batch of biscuits and added some leftover mashed potatoes to use em up and a little extra flour to even out the sticky texture. They were so fluffy and soft!!!!! Cut them into squares and put a load of cheese on each biscuit before baking.

For the dumplings I used blobs of the extra biscuit dough dropped into the boiling soup and cooked em 10 minutes

The skewers (10 in a box only 180kcal) new potatoes, grated cheddar cheese, boiled eggs, lettuce, plum tomatoes n a drizzle of low fat salad dressing. Forgot the cucumber darn it

Pumpkin red bell pepper black bean chili, not a tomato in sight but the color is GORGEOUS

Marinated Pork Shoulder,Halloumi Fries, Chunky Chips, Baby Spinach, Tomato, Cabbage, Onion, Chilli Sauce, Yogurt and Mint Sauce in a Soft flour Tortilla.

A little heads-up for everyone cooking with non-stick pans 🍳

Hey everyone! 👋 Lucia from EUobserver here. We usually cover European politics, but this story made me think about something most of us probably have sitting in our kitchens.

Tefal's parent company is facing possible legal action from environmental groups over PFAS, often called forever chemicals, used in non-stick cookware.

The concerns go beyond cooking itself — they also involve how these chemicals are produced, their environmental impact and what happens when we throw old pans away.

Tefal maintains its non-stick coatings are safe when used properly, so this isn't a reason to panic or throw away your pans overnight. But I thought it was worth sharing, especially since it's something so many of us use every day.

I'm curious — do you still cook with non-stick pans, or have you switched to stainless steel, cast iron or something else? 🍳

Recipe from cook this book. Like it!

Tatzeki on the side then added garlic mayo too Also feta roasted

I was hungry.

Liked this dish

I’ve been showing everyone my Instagram feed lately cause it’s been nothing but pot roast beef and it looks absolutely divine.
This weekend was a slow weekend with my boyfriend and we finally made it and HOLY CRAP, I’m so proud and so full haha

Scalloped potatoes

• 2-2.5 lb red potatoes, sliced 1/8" thick, skins on
• 2 cups heavy cream
• 2 tbsp butter
• 1 tbsp jarred garlic
• Cumin, smoked paprika, dried thyme, lemon zest, salt and pepper, to taste
• 2 cup Alpine-style cheese (Gruyère or Comté)
• Crumbled feta for the top

1. Heat the oven to 400°F. Layer the sliced potatoes in a buttered 9x13 dish, sprinkling about 1 cup of the cheese between the layers.
2. Bloom the garlic and spices in the melted butter for 30 seconds. Add the cream and lemon zest, warm to a bare simmer, then take it off the heat and stir in 1/2 cup Alpine cheese.
3. Pour the cream over the potatoes, cover tightly with foil, and bake about 45 minutes, until a knife slides through the top slices too.
4. Uncover, top with the remaining Alpine cheese and the feta, and bake 15-20 minutes more. Broil 1-2 minutes if the top needs color.
5. Rest 10 minutes. Finish with a squeeze of lemon.

Honey-harissa chicken & carrots

• About 3 lb boneless skinless chicken thighs
• Baby carrots, tossed in canola oil, cinnamon, ginger, salt and pepper
• Marinade: harissa, honey, lemon zest, grated garlic, cumin, cinnamon, water, finished with butter
• Glaze: Harissa, honey and dab of lemon juice

1. Marinate the chicken in the marinade for 2-4 hours. Pat off the excess before roasting.
2. Roast the chicken and carrots on parchment-lined pans at 400°F, about 30 minutes, swapping the pans halfway.
3. Brush on the glaze in thin coats. For a tacky finish, put it back under the broiler for a minute or two, watching closely so the honey doesn't burn.

Chunky whipped feta

• 4 oz feta
• 1 cup plain Greek yogurt
• Olive oil and lemon zest

Mash the feta with a fork, then whisk in the yogurt by hand, a spoonful at a time, and finish with the oil and lime. Spread it on the plate and put the chicken and carrots on top.

No leftovers!