Cooking, eating, Food

Breakfast This Morning: Divorced Eggs Fruit And Surprise Pics!

Divorced eggs?! Whaaaat? Funny, huh? And it is because they are served on the same plate with different sauces on top of them, usually green and red on a bed of french fries or two tortillas with two slices of ham. They are delicious!

GRAPEFRUIT FROM MY ORCHARD

I leave you with these pictures to make you feel like you are sitting right there enjoying the beautiful panorama. Isn’t it gorgeous? It’s Cancún 2019

REMEMBER: Enjoy today, feel the moment. After all, the now is all the time we have. So there…be happy!  😊

CANCÚN 2019

Cooking, eating, Food

Alphabet Adjustable Cake Pan a Great Cooking Idea of the Day!

food cooking eating  dra martha castro tijuana baja california mexico usa los angeles

Whether you’re an avid home baker or just an occasional one, a good set of cake pans—in a few shapes and sizes—will help you turn out better, moister, and more beautiful baked goods every time.

food cooking eating  dra martha castro tijuana baja california mexico usa los angeles

Even if you’re a from-the-box type of baker, this adjustable cake pan is going to bring a lot of joy to you and your loved ones in the kitchen and at the table.

food cooking eating  dra martha castro tijuana baja california mexico usa los angeles

REMEMBER: Enjoy today, feel the moment. After all, the now is all the time we have. So there…be happy! 😉

food cooking eating  dra martha castro tijuana baja california mexico usa los angeles

Numbers and letters cake pan

Cooking, eating, Food

Delicious Lamb Recipe Your Loved One will Adore You Even More!

DELICIOUS LAMB RECIPE

lamb recipe delicious dra martha castro noriega tijuana

INGREDIENTS 

  • 4 tbsp rose harissa pesto (see Know-how) or 2 tbsp harissa paste
  • Finely grated zest and juice 1 lemon

  • 2 tsp ground cumin

  • 2 tsp ground coriander

  • Small bunch fresh coriander, leaves and stalks chopped

  • 2.2-3 kg easy-carve leg of lamb (see Know-how)

SALAD INGREDIENTS

  • 1 cucumber, halved, deseeded and sliced

  • 300g mixed radishes, quartered (or sliced then quartered if using the larger watermelon radishes)

  • 100g whole skin-on almonds, toasted in a dry panSmall bunch fresh mint, choppedHandful fresh flat leaf parsley, chopped

  • 2 tbsp argan oil (see Know-how)

  • 2 tsp runny honey

  • Juice 1 lemon125g

  • pomegranate seeds

  • Roast potatoes to serve

lamb recipe dra martha castro noriega tijuana

PROCEDURE:

Heat the oven to 160°C/140°C fan/gas 3. Mix together the harissa pesto or paste, lemon zest and juice, ground spices, fresh coriander and plenty of black pepper in a bowl.

Put the lamb in a roasting tin and rub with the marinade (see Make Ahead). Roast for 30 minutes, uncovered, then pour 300ml water around the lamb and cover the tin tightly with 2 sheets of foil. Roast for 4 hours, basting with the cooking juices once or twice, until tender.

Transfer the meat to a chopping board and rest for 20-30 minutes, loosely covered with foil. Skim any surface fat off the pan juices, then taste and keep warm (or simmer briskly for 5-10 minutes to intensify the flavour if it’s not punchy enough).Meanwhile, prepare the salad. Put the cucumber, radishes and almonds in a serving bowl and toss with most of the herbs. Drizzle with the argan oil, honey and lemon juice along with plenty of salt, and toss well. Scatter over the remaining herbs and pomegranate seeds. Serve dish, carved into slices, with the salad and crispy roast potatoes.

lamb delicious dra martha castro noriega tijuana

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Cooking, eating, Food

15 Things I Hate About Eating

food cooking eating dra martha castro noriega mexico

Things I hate about eating and eating habits

food cooking eating dra martha castro noriega mexico
  1. I hate that I have to count my calories mostly all the time so I don´t gain weight
  2. I would love to eat  beef medallions or a big chunk of steak everyday without knowing that if I did I would clog my arteries with triglycerides and…..oh no!
  3. Cooking everyday? Yup, gets awfully tiring doesn’t it, especially when I have hundreds of other things to do during the day.
  4. I over eat one day then I feel guilty
  5. Spilling food on my new blouse or dress.
  6. When I cannot control myself and have double servings, my belly feels pretty bad. Yes, I hate this feeling and then the guilt…sucks!
  7. I hate when people eat with an open mouth and make noises…it is gross!
  8. I can’t stand to eat with people who  don’t have manners at the table.
  9. I don’t like it when people want to impose their eating preferences on me: are you a vegan? I am not. Vegans  have this annoying way of preaching their beliefs upon others, it’s my choice and you can’t expect everyone to go vegan.
  10. Gluten in my food.
  11. GMO food…ugh!
  12. Having to unbutton my button after eating.
  13. Heartburn anyone?
  14. The food delivery people take too long…I lost my appetite by then.
  15. Oh, I hate eating alone.

Do you have something to add to my list? Please feel free to COMMENT down below!

food cooking eating dra martha castro noriega mexico

potato salad dra martha castro noriega tijuana mexico
Cooking, eating, Food

Potato Salad Recipe Delicious Idea for Summer Party! 4 Mouthwatering Pictures

potato salad dra martha castro noriega tijuana mexico

Potato Salad Recipe Ingredients:

Approx 2 pounds small potatoes or 5 medium russets
eggs, hard boiled
diced onion
chopped celery
mayonnaise
yellow mustard (hot dog/ball park type)
salt
black pepper
ground (dry) mustard
dill (fresh or dry, same amount)
bacon cooked to crisp

potato salad dra martha castro noriega tijuana mexico

Instructions:

Cut the potatoes into chunks and cook with the skins on in boiling water seasoned with 1/2 teaspoon of salt. While the potatoes are boiling, hard-boil two eggs and dice the celery and onions.

When the potatoes are fork-tender, drain them into a colander and cool them to room temp. Dice the potatoes into bite-size pieces into a large bowl, leaving several of the potatoes with the skins on for a rustic feel.

potato salad dra martha castro noriega tijuana mexico

When the eggs are hard-boiled and cooled, dice them as well, adding them to the bowl.

Fold in the mayonnaise (the amount listed is correct), dill, pepper, mustard, ground mustard and a small sprinkle of salt.Last stir in the bacon and vigorously blend the potato salad with a spoon giving it a good, hard stir to smash some of the potatoes.

potato salad dra martha castro noriega tijuana mexico

If there are too many chunks, use the side of your spoon to break them up. Once it’s completely blended, taste and if you like, add a bit more salt. Garnish with dill and chill it for at least an hour or two before serving. Enjoy!

Cooking, eating, Food

Brunch Heaven Food Avocado Eggs and Smoked Salmon

This recipe is not only delicious but healthy. It comes from what I call “Brunch Heaven”. It contains protein and it’s rich in vitamin B12.

food avocado salmon cooking eating dra martha castro noriega mexico

Ingredients

1 avocado

2 eggs

1 1/2 tbsp rice wine vinegar

1 tsp sesame oil

1/2 tsp honey

1 1/2 tbsp chopped dill

1/2 cucumber

50g (1 3/4 oz) smoked salmon

HOW TO PREPARE IT:
In oven: Cut the avocado/s in halves, remove the seed and a bit of the flesh to make a bigger hole for the egg to sit in. Put the halves in a dish, and crack an egg into each half. Now bake it for 15 to 18 minutes depending on your oven temperatures settings.
In the meantime you can do the following: mix together the rice wine vinegar, sesame oil, honey and 1 tbsp of the dill. Peel the cucumber then cut it into thin strips. Add to the dressing and mix well.
Put the baked avocado half on each plate  and sprinkle with the remaining dill. Season to your liking and serve with the cucumber salad.

You can serve the smoked salmon on the side or on top of each avocado half. Enjoy!