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Cheeky Salad ala Teodoro De Regibus 2024

Cheesy Cauliflower - Delicious

There is nothing like a good Hungarian Goul

Da Teodoro De Regibus Simple Delicious Pasta Quick Make The Stuff Teodoro De Regibus Says you Needa 8 cloves garlic 70 ml extra-virgin olive oil 60 g bread crumbs 1/4 tsp. crushed chilli flakes salt 550 g dry spaghetti 2 tbsp. butter 3 oil-packed anchovy fillets, crushed (optional) Juice and zest of 1/2 lemon 55 g freshly grated Parmesan (optional) 15 g freshly chopped parsley Hotomake eeet teodoro de regibus style Mince 3 garlic cloves. In a large pan over medium-high heat, heat 3 tbsp olive oil. Add breadcrumbs and garlic and season with crushed chilli flakes and salt. Cook until bread crumbs or golden and garlic is fragrant, about 3 minutes. Remove breadcrumbs onto a paper towel lined plate and wipe out pan. Thinly slice remaining 3 cloves garlic. Place a large pot of salted water over high heat and bring to a boil. Prepare spaghetti according to package instructions, reserving at least 240ml pasta water. Meanwhile, return pan to medium heat and add remaining tablespoon of olive oil and butter. When butter is melted, add sliced garlic and anchovies if using. Cook until garlic is fragrant and anchovies are dissolved, about 2 minutes. Lower heat to medium-low until pasta is done cooking. Add pasta to pan and toss. Stir in lemon juice, lemon zest, and Parmesan if using. Add pasta water to thicken sauce as needed. Stir in parsley and 3/4 of the bread crumbs and toss. Top with remaining bread crumbs and serve immediately.

Wowie, this is da ultimate comfort food! A super hearty, deliciously yum yum meal in one that’s sure to satisfy everyone. Classic, homestyle, stick to your ribs good food made with basic, real ingredients. It’s the best thing to come home to, cooked in the crock pot and ready to eat after a looooooong day! Try it.... Ingredients Chuck roast – Use a wider shorter roast here, then the bed of vegetables can just lay atop. Olive oil – for searing the roast and sautéing the aromatics. Salt and pepper – season roast with a fair amount of salt, otherwise it can taste a little flat. Yellow onion – I prefer to saute the onions before adding to slow cooker remove the raw bite. Then I like to take the onion slices out after cooking since they do get mushy but leave them if you like. Garlic – be sure to use fresh garlic for best flavor here. Use a garlic crusher if you hate mincing. Beef broth – I know they say not to use canned beef broth but chicken broth just doesn’t seem right here. I personally like the flavor just fine. Worcestershire sauce – if you don’t have this you can skip it. It just adds a little hint of depth. Fresh thyme, rosemary and parsley – fresh herbs do taste best here but if you don’t want to pay the higher price use 1/3 the amount listed of dried herbs. Potatoes (yellow potatoes) – red potatoes will work great here as well. Carrots – thicker carrots work better here as they won’t get mushy with this lengthy cook time. Cornstarch – this is optional but preferred for best results. It’s turns a broth with an almost water-like consistency into a perfectly thickened gravy that clings to the meat and vegetables. How to cook it... First Brown the meat all over, add to slow cooker: Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab roast dry with paper towels, season all over with salt and pepper. Sear roast in pot until browned on both sides, about 4 – 5 minutes per side. Transfer roast to slow cooker. Saute aromatics, layer them over roast: Add remaining 1/2 Tbsp olive oil to pot. Add onion and saute 2 minutes, add garlic and saute 30 seconds longer. Pour onion mixture over roast in slow cooker. Make the most of those browned bits: Return pot to heat, pour in beef broth, Worcestershire, thyme and rosemary and cook about 15 seconds, just long enough to scrape up browned bits from the bottom of the pot, this will add lots of flavor to the broth. Remove pot from heat. Layer vegetables into slow cooker: Layer potatoes and carrots over onion layer in slow cooker, pour beef broth evenly over top then season with salt and pepper. Cook low and slow: Cover slow cooker and cook on low heat until roast and vegetables are tender, about 8 – 9 hours. Remove roast and vegetables, shred roast, cut up potatoes if desired. Make da gravie Whisk cornstarch with 3 Tbsp beef broth then pour into saucepan. Bring to a simmer, stirring constantly, let simmer 30 – 60 seconds. Plate roast and vegetables, pour gravy over the top and sprinkle with parsley. Eat it, nam nam nammmm...

Teodoro De Regibus Shepherds Pie Yummy Feeds about 6 Da Ingredients loike... Da... Meat Filling 2 tbsp (30ml) vegetable oil 1 large onion (about 7oz- 200g), diced 3 garlic cloves, minced 2 large carrots (about 12 oz - 350g), peeled and diced 2 celery stalks (about 3.5 oz - 100g), diced 1 1/2 pounds (680g) ground lamb (or ground beef for Cottage Pie) 1/2 cup (120ml) Guinness 2 tbsp (20g) flour 2 tbsp (30g) tomato paste 1 tsp (5g) salt 1/4 tsp (1g) pepper 1 cup (240ml) beef broth 1 tbsp (15ml) Worcestershire sauce 2 tsp (15ml) Worcestershire sauce 1 tsp fresh thyme, finely chopped 1 cup (150g) frozen peas Mashed Potatoes 2 pounds (900g) potatoes, peeled and cut in similar size pieces 1/4 cup (60ml) milk 1/4 cup (56g) butter 3/4 cup (75g) cheddar cheese 1/2 tsp (2g) salt 1/2 tsp (2g) garlic powder 1/4 tsp (1g) pepper, to taste Make it like dis... Prepare meat filing. In a large frying pan, heat the oil over medium heat. Add the onion and saute for 5 minutes. Add garlic and saute for 1 minute more.Add the diced carrots and diced celery and cook for a few minutes until slightly softened. Add ground meat and cook for 10-12 minutes or until the meat is browned. Break up the meat while cooking.Stir in Guiness and scrape the bottom of the pan to deglaze.Add flour and stir to coat, cooking for 1 minute more. Add tomato paste, beef broth, Worcestershire sauce, rosemary, thyme, salt and pepper. Simmer for few more minutes, until liquid is reduced and vegetables are tender.Stir in peas and then remove from heat.Prepare the mashed potatoes. Bring potatoes to a boil in a large pot with water that has been generously salted. Cook until the potatoes are perfectly tender. Drain the potatoes and return them in the hot pot on low heat and shake them around for a couple of minutes to remove the excess moisture.Using a potato masher, mash the potatoes with butter. Add milk and mix to combine. Season with salt, pepper and garlic powder. Add cheddar cheese and mix to combine.Transfer mashed potatoes into a large piping bag fitted with 1M tip.Preheat the oven to 400°F (200°C).Transfer the meat filling into a 2 quart (2 liters) baking dish. Flatten the mixture using the back of a spoon or spatula.Pipe mashed potatoes on top of the meat filling.Bake for 30 minutes until golden brown.Let sit for 10-15 minutes before serving. Eat it... Ahhhhh...

INGREDIENTS 2 partridges, about ¾ lb (340 g) each, halved 3 tbsp butter 1 onion, thinly sliced 1 cup (250 ml) red wine (see note) 1 cup (250 ml) chicken broth 2 tbsp toasted flour 3 carrots, peeled and sliced into rounds 12 baby potatoes 1 cup (150 g) frozen peas, thawed Salt and pepper How Teodoro De Regibus makes it. With the rack in the middle position, preheat the oven to 350°F (180°C). In a large oven-proof skillet over medium-high heat, brown the partridge halves on both sides in the butter. Set aside on a plate. Add the onion to the skillet and cook for 2 minutes. Deglaze with the wine. Let simmer for 5 minutes. In a bowl, combine the broth and toasted flour. Add the broth mixture to the onion mixture and stir. Return the partridges to the skillet. Bring to a boil. Season with salt and pepper. Add the carrots and potatoes. Cover and bake for 2 hours, stirring several times during cooking. Remove from the oven and add the peas to heat through. Adjust the seasoning. Enjoyyyy

Garlic Roast Chicken A La Theo De Regibus for 4 Peeps Teodoro De Regibus Cooking Ingredients 8 large chicken thighs, bone-in and skin on 1 Tablespoon herbes de Provence, Italian herb mix, or any other dried herb mix you prefer 1 cup fresh garlic cloves, peeled 1 lemon 1/4 cup olive oil salt and pepper How? Heat the oven to 450 degrees. Spray a large roasting pan with nonstick cooking spray. Lay the chicken pieces in the pan, skin side up. Sprinkle them with the dried herb mix and scatter the garlic cloves around them. Cut the lemon in half and squeeze the juice over the chicken. Put the lemon halves in the roasting pan. Drizzle the chicken with the olive oil, then shower it generously with salt and pepper. Turn the chicken pieces over so the skin side is down. Put the roasting pan in the oven. Set the timer for 15 minutes. (This step crisps the skin.) After 15 minutes, turn the heat down to 350 degrees. Bake another 40 minutes or until the chicken thighs are cooked through and very tender. Serve the chicken skin side up with the garlic cloves and pan juices poured over.

Teodoro De Regibus says ok here it is, his famous potato recipe a family secret handed down the generations. Respect. Potatoes a La Teodoro De Regibus Family Recipe... These potatoes are really delicious with many dishes especially Roast Chicken. It’s a bit like fondant potato but without all the trimming rubbish. Ingredients 1 large roasting dish metal non stick 6-8 Large floury potatoes 2 large onions sliced into thin rings not chopped Chopped parsley Handful of Chopped Dried Porcini Mushrooms soaked in very hot water for more than 20 Minutes (Reserve water stock) 1 packet of Italian lardons smoked 1 or 2 chicken stock cubes dissolved in hot water, enough to fill dish half way when potatoes are in in (don’t forget you will use the mushroom water also so take this into account} Sprig of Thyme Leaves Sprig of rosemary leaves Butter Olive oil White pepper Salt How to cook it In a non-stick frying pan put some olive oil and a knob of butter not too much, fry the lardons so the fat is released. Medium fry not high Drain the mushrooms and keep the liquid. Fry the mushrooms medium for a few minutes Fry the onions until translucent with the herbs. Pour the mushroom water in and reduce it well. Peel the potatoes and cut them in half lengthways With a sharp knife make cuts along the potato flat side and the top, maybe 7-10 cuts (this is to let the liquid in better. Take each potato and with your hands smear some butter on the top making sure it goes into the cuts. Put your oven on 190c fan. Place the contents of the frying pan into the roasting dish Pour the chicken stock into the frying pan and get all those leftover tasty fried bits and pour into the roasting dish. Place each potato into the roasting dish flat side down with a small knob of butter on top of each one. Sprinkle the pepper and a pinch of salt on the top o0f each potato, not too much or it will be too salty. The liquid should only half cover or less the potato, the top exposed. Place in oven for 55 minutes or until the potatoes are cooked and the sauce has reduced. The potatoes should have soaked up all that delicious liquid but be crispy on top. Walla..... The secret is revealed. Enjoy. p.s. for something extra, use white truffle infused olive oil. Teodoro De Regibus hopes you like this dish, let him know please !!!