baresebites

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Mediterranean Lemon Tilapia This is my favourite way to make tilapia you can't go wrong with all those fresh Mediterranean flavours and it's a dish I promise you'll make often! Ingredients 4 fresh tilapia fillets 10 cherry tomatoes , whole 2 garlic cloves, finely sliced 1 tablespoon capers 5 tablespoons white wine 1 lemon Zest and juice 2 tablespoons finely chopped parsley Sea salt Pepper Butter Olive oil Pat dry tilapia well with a napkin. In a large frying pan add about 1 tablespoon butter and 1 tablespoon olive oil. Once butter is melted add in garlic and fry it up until slightly browning then add in cherry tomatoes and white wine. Add in tilapia, and alcohol will evaporate 1 minute then add in capers, lemon zest and juice and parsley cook 3-4 minutes and turn fish to cook other side another 3 minutes covered (depending on thickness these were thick I cooked them 7-8 minutes ) Remove fish place onto plate or platter, then squish down the cherry tomatoes, add another dollop of butter and cook the tomatoes with the remaining ingredients another 1-2 minutes to create a thick sauce. Pour that tomato base over the fish and serve. #tilapia #mediterraneanfood #fishdish #fypage #recipe

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Freezing Basil 🌿 for Winter FULL INSTRUCTIONS ⬇️ Perfect way to keep your fresh garden basil all winter without going brown! Harvest, wash throughly and spin dry preferably with a salad spinner until all moisture and water is gone. Use a napkin to pat dry to ensure it's dry Add to a bowl and add about a half to teaspoon full of olive oil depending on how much basil you have. With your hands gently rub the oil all over the basil without breaking the basil just needs to have a super light coating Place basil flattening it in a freezer zip lock bag, this way it's easier to remove when needed. Lay it flat saves space too Seal it and if you can suck the air out from the corner with a straw it's best but not needed. Place in freezer then when you need it the leaves stay beautiful and they easily come apart without it breaking. The oil makes it come apart super easy I used purple and green basil. Purple naturally darkens in cold but doesn't turn brown!! #freeze #preserving #basil #harvest #fypage

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Argentinian Beef Empanadas RECIPE BELOW ⬇️ Dough for empanadas – makes about 20 medium 3 cups flour 1 egg yolk ½ cup of grasa – lard or butter or mix of both ¾ to 1 cup of warm milk ½ tsp salt Beef filling 1 lb ground beef 2 white onions diced, about 3 cups 1/2 cup lard or butter 2 tbs smoked paprika 2 tsp chili powder or any ground hot pepper 2 tbs oregano ½ tbs ground cumin 1 bunch green onions finely chopped 3 hard boiled eggs sliced ¼ cup sliced green olives Salt and pepper to taste 1 egg white and yolk separated and lightly whisked For dough: Mix the flour and salt in a food processor, pulse until well combined. Add the lard or butter, blend well. Add the egg yolk and the milk in small amounts, pulse until small dough clumps start to form. Make a couple of balls, flatten into disks and chill in the refrigerator for about 30 minutes. On a lightly floured surface roll out the dough into a thin sheet and cut out round disc shapes (use round molds or a small plate). Use the empanada discs immediately or store in the refrigerator or freezer using parchment paper in between each disc until ready to use. Beef filling: Melt the lard in a large frying pan, add the onions and salt, cook until the onions are soft, about 8 minutes. Add the meat to the onions and cook on medium heat until the meat is slightly done, add in all the seasonings as listed and mix well until fully cooked. Let the meat mixture cool down then mix in the chopped green onions, chopped boiled eggs and green sliced olives . Cover and let sit few hours or overnight is best. To assemble the empanadas add a spoonful of the meat mixture on the center of each empanada disc and fold over. Brush the edges of the empanada discs with the egg whites, you can also use water but the egg white is a good natural glue that helps seal the empanada. Fold the empanada over and seal the edges gently with your fingers, twist and fold the edges of the empanadas with your fingers, or use a fork to press down and seal it. Place on baking sheet lined with parchment paper and Lightly brush the tops with the egg yolk Bake at 400 *F for 25-30 min until golden brown #empanadas #argentina #fyp #beefempanadas