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[Vaughan]

Here are todays results:

France – LadyHot V Poland – Saga55
England – dear_abby V Senegal – Morkovxxx

Commiserations to
Poland – Saga55
Senegal – Morkovxxx

These teams have been eliminated from the tournament.

Well done to France – LadyHot and England – dear_abby who progress on to the next stage.

The next matches are tomorrow
Mondays matches GMT times.

Japan – Michelle989 V Croatia – Zuzannah
Brazil – PC_666 V Korea Republic – Vaughan

[Vaughan]

These are the countries that have been eliminated from the 2022 tournament so far.
Group A: Ecuador – Saga55, Qatar – dear_abby.
Group B: Iran – LadyHot, Wales – Unclaimed.
Group C: Mexico – Morkovxxx, Saudi Arabia – Huny_yumyum.
Group D: Tunisia – Unclaimed, Denmark – TheEqualizer.
Group E: Costa Rica – Unclaimed, Germany – Zuzannah,
Group F: Canada – PC_666, Belgium – JessiCapri.
Group G: Cameroon – TheEqualizer, Serbia – Unclaimed.
Group H: Ghana – Omar_96, Uruguay – Michelle989.

These are the countries that have made the last 16 of the FIFA World Cup 2022 in Qatar. Congratulations

Netherlands – Huny_yumyum,
Senegal – Morkovxxx,
England – dear_abby,
USA – Skal,
France – LadyHot,
Australia – JessiCapri,
Argentina – Devil4you,
Poland – Saga55,
Morocco – Devil4you,
Croatia – Zuzannah,
Japan – Michelle989,
Spain – Vaughan,
Brazil – PC_666,
Switzerland – Omar_96,
South Korea – Vaughan and
Portugal – Skal.

The next matches are between the last 16 teams and at this stage of the tournament, each match will eliminate the losing team.
In the event of a draw, extra time will be played for 30 minutes, 15 minutes each way.
If still no winner, penalties will be taken until one team emerges victorious.

Therefore no team points will be awarded from now on as there is no need.
Good Luck and may the best teams win.

Here are todays results:

Netherlands – Huny_yumyum V United States – Skal
Argentina – Devil4you V Australia – JessiCapri

Commiserations to
United States – Skal
Austraia – JessiCapri

These teams have been elliminated from the tournament.

Well done to Netherlands – Huny_yumyum and Argentina – Devil4you who progress on to the next stage.

The next matches are tomorrow
Sundays matches GMT times.

[Vaughan]

Here are todays results:

Ghana – Omar_96 V Uruguay – Michelle989
Korea Republic – Vaughan V Portugal – Skal
Serbia – Unclaimed V Switzerland – Omar_96
Cameroon – TheEqualizer V Brazil – PC_666

Points awarded so far
3 points awarded for a win.
1 point each for a draw
0 points for a loss.

These are the countries that have been eliminated from the 2022 tournament so far.
Group A: Ecuador – Saga55, Qatar – dear_abby.
Group B: Iran – LadyHot, Wales – Unclaimed.
Group C: Mexico – Morkovxxx, Saudi Arabia – Huny_yumyum.
Group D: Tunisia – Unclaimed, Denmark – TheEqualizer.
Group E: Costa Rica – Unclaimed, Germany – Zuzannah,
Group F: Canada – PC_666, Belgium – JessiCapri.
Group G: Cameroon – TheEqualizer, Serbia – Unclaimed.
Group H: Ghana – Omar_96, Uruguay – Michelle989.

Commiserations to these teams and to the Sweepers. They have however provided some spectacular football and a brilliant tournament so far.

Congratulations to the teams who have made it to the last 16.

The next matches are tomorrow
Saturdays matches GMT times.

Netherlands – Huny_yumyum V United States – Skal
Argentina – Devil4you V Australia – JessiCapri

[Vaughan]

Brussels Sprout Salad with Apples & Walnuts.
(Can add grated Parmasan cheese or mature cheddar cheese if you wish)

This sweet and tangy Brussels sprout salad is best prepared ahead of time, making it ideal for a buffet.
This Brussels sprouts salad pairs nicely with turkey, ham, or grilled cheese sandwiches.
It can even be a light meal unto itself (try topping it with crispy bacon and serving with good bread).
The salad is best made ahead of time and holds up for hours, so it’s also a great option for a holiday buffet.

(Cheese is optional)

Servings: 8
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Total Time: 25 Minutes, plus at least 30 minutes to soften in the refrigerator

INGREDIENTS
680g (1½ pounds) Brussels sprouts, shredded
1 large tart-sweet red apple, such as Honey Crisp, cored and chopped (no need to peel)
3 tablespoons minced shallots, from 1 large shallot / Yellow onion
4 tablespoons extra virgin olive oil
4 tablespoons vegetable oil
6 tablespoons apple cider vinegar
3 tablespoons honey
1 teaspoon salt
¼ teaspoon freshly ground black pepper
80g (¾ cup) walnuts, toasted if desired (see note) and coarsely chopped

75g (¾ cup) thinly sliced and crumbled Parmigiano-Reggiano (parmesan cheese) or grated mature cheddar cheese – Optional.

INSTRUCTIONS

1. In a large bowl, combine the shredded Brussels sprouts, apples, shallots, olive oil, vegetable oil, apple cider vinegar, honey, salt, and pepper; toss well.
2. Cover with plastic wrap / cling film and refrigerate for at least 30 minutes and up to 4 hours to allow the sprouts to soften and the flavors to marry.

3. When ready to serve, toss the walnuts and Parmigiano-Reggiano / cheese with the salad.
4. Taste and adjust seasoning if necessary, then serve.

5. Leftovers keep well in the refrigerator for 1 or 2 days but keep in mind that the flavors will dull the longer the salad sits; add a little more cider vinegar and vegetable oil to perk it up.

Note:
Toasting the walnuts isn’t essential, but it brings out their flavor and makes them crunchier.
To toast them, preheat the oven to 350°F and set an oven rack in the middle position.
Arrange the walnuts in a single layer on a baking sheet. Bake, checking frequently, until lightly toasted and fragrant, 6 to 10 minutes.
Transfer immediately to a plate and let cool.

[Vaughan]

BUBBLE AND SQUEAK CAKES (LEFTOVER Sprouts, Vegetables & Potatoes)

A Boxing Day classic reinvented, these Leftover Sprouts Bubble and Squeak Cakes are the ideal way to use up all your Christmas dinner leftovers – especially the leftover Brussels sprouts!
Obviously anytime, there is sprout, mashed or roast potatoes or vegetable left overs, this recipe is one to try.

These Leftover Sprouts Bubble and Squeak Cakes make delicious meal in their own right served with salad or baked beans.
Alternatively they make a great side dish to sausages or leftover cold meats.

Course Side Dish
Cuisine British
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people

Ingredients
Metric – US Customary
300g (10½ oz) leftover sprouts (and/or other leftover vegetables)
750g (1½ lb) leftover mashed or roast potatoes
25g (1 oz) butter (or 2 tablespoons olive oil)
4 tablespoons milk (or cream) optional
Salt and pepper

Instructions
1. Mash the sprouts (and/or other leftover vegetables) and potatoes together with the milk, salt and pepper. Shape the mash into little burger shapes.
2. Tip a little plain flour onto a plate and roll the bubble and squeak cakes in the flour to coat.
3. Melt the butter in a frying pan over a medium heat. Swirl to coat the base of the pan.
4. Put the cakes into the frying pan and fry for 5 minutes on each side, until golden brown.
If you are doing a lot, or want to do them ahead of time, keep warm on a plate in a low oven and repeat until they are all done.
5. Serve with salad, beans, sausages or leftover cold meats.

Notes
Suitable for freezing.

[Vaughan]

Brussels Sprout Chips

YIELDS: 2 – 3 serving(s)
PREP TIME: 5 mins
TOTAL TIME: 25 mins

Ingredients
227g (1/2 lb) brussels sprouts, thinly sliced
1 tbsp. extra-virgin olive oil
2 tbsp. freshly grated Parmesan cheese, plus more for garnish
1 tsp. garlic powder
Kosher salt (Kosher salt or kitchen salt is coarse edible salt without common additives such as iodine. Typically used in cooking and not at the table, it consists mainly of sodium chloride and may include anticaking agents.)
Freshly ground black pepper

Caesar dressing, for dipping.

METHODS.

FOR OVEN
Step 1
Preheat oven to 400°. In a large bowl, toss brussels sprouts with oil, Parmesan, and garlic powder and season with salt and pepper.
Spread in an even layer on a medium baking sheet.
Step 2
Bake 10 minutes, toss, and bake 8 to 10 minutes more, until crisp and golden.
Garnish with more Parmesan and serve with caesar dressing for dipping.

FOR AIR FRYER
Step 1
In a large bowl, toss brussels sprouts with oil, Parmesan, and garlic powder and season with salt and pepper.
Arrange in an even layer in air fryer.
Step 2
Bake at 350° for 8 minutes, toss, and bake 8 minutes more, until crisp and golden.
Step 3
Garnish with more Parmesan and serve with caesar dressing for dipping.

Caesar Dressing

Ingredients </strong?
2 small garlic cloves, minced
1 teaspoon anchovy paste (see note below)
2 tablespoons freshly squeezed lemon juice, from one lemon
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 cup mayonnaise, best quality such as Hellmann’s Real
½ cup freshly grated Parmigiano-Reggiano (parmesan cheese)
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

INSTRUCTIONS
1. In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce.
2. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined.
3. Taste and adjust to your liking.
4. The dressing will keep well in the fridge for about a week.

Note: Anchovy paste can be found near the canned tuna in the supermarket.

[Vaughan]

ROASTED BRUSSELS SPROUTS

If you have never eaten Roasted Brussels Sprouts, then you are in for a treat! They taste much nicer than plain old boiled sprouts and are much easier to make too… In fact, they are so good, they’ll even turn life-long sprout haters into sprout lovers!
These roasted Brussels sprouts are the perfect addition to your Christmas dinner. They go wonderfully with Roast Turkey and all the trimmings!
But these delicious Roasted Brussels Sprouts are too good to eat only at Christmas… they make a wonderful addition to any roast dinner… or even as a side dish to a regular midweek meal.

Course Side, Side Dish
Cuisine British
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people

Ingredients
Metric – US Customary
400g (14 oz) Brussels sprouts peeled and cut in half (Buy the ready peeled ones to make life easier!)
2 tablespoons olive oil
Salt and pepper to taste

Instructions
1. Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
2. Place the peeled and halved Brussels sprouts on a large baking tray.
3. Drizzle over the olive oil and scatter over some salt and pepper, then turn the sprouts in the oil and seasoning.
4. Turn each sprout so it is sitting cut-side up and ensure the sprouts are reasonably well spaced out. (Use two baking trays if necessary.)
5. Roast the sprouts in a hot oven for 10-15 minutes or until cooked in the middle and just starting to char around the edges.
6. Serve with all your roast dinner favourites!

Notes
NOT suitable for freezing.

[Vaughan]

PAN FRIED SPROUTS WITH LEEK AND BACON

Quick, easy and utterly delicious this Pan Fried Sprouts with Leek and Bacon recipe is a great Brussels Sprouts recipe.

The sprouts and leeks are pan-fried in butter before adding cubed smoked bacon – or lardons (Bacon bits).
Serve the Pan Fried Sprouts with Leek and Bacon as part of a roast dinner or with a big pile of creamy mashed potatoes for a quick and tasty supper.

Course Side Dish
Cuisine American, British
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people

Ingredients
Metric – US Customary
30g (1 oz) butter
180g (6½ oz) leeks sliced thinly (4mm ish)
180g (6½ oz) sprouts sliced thinly (4mm ish)
90g (3 oz) bacon diced (or use ready prepared lardons – bacon bits)
Black Pepper

Instructions
1. Melt the butter over a low heat.
2. When the butter is melted add in the sliced leeks and sprouts.
3. Stir to coat on melted butter then put a lid on and cook over a gentle heat for 10 minutes, stirring occasionally.
4. Meanwhile, fry the bacon / lardons in a separate pan for 5 minutes over a medium-high heat, stirring until golden brown.
5. When the leeks and sprouts are done, toss them in with the lardons and mix together to get the vegetables coated in the bacon juice.
6. Sprinkle with black pepper and serve.
7. Serve as part of a roast dinner or just with a big pile of mashed potatoes for a quick and tasty supper.

Notes
NOT suitable for freezing.

[Vaughan]

Here are todays results:

Croatia – Zuzannah V Belgium – JessiCapri
Canada – PC_666 V Morocco – Devil4you
Japan – Michelle989 V Spain – Vaughan
Costa Rica – Unclaimed V Germany – Zuzannah

Points awarded so far
3 points awarded for a win.
1 point each for a draw
0 points for a loss.

The next matches are tomorrow
Fridays matches GMT times.

Ghana – Omar_96 V Uruguay – Michelle989
Korea Republic – Vaughan V Portugal – Skal
Serbia – Unclaimed V Switzerland – Omar_96
Cameroon – TheEqualizer V Brazil – Pc_666

[Vaughan]

4Ux

[Vaughan]

Homemade Oven Chips

These Homemade Oven Chips are easy and quick to make, super tasty and so much better for you than shop-bought oven chips.

Course Side
Cuisine American, British
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people

Ingredients
Metric – US Customary
4 medium baking potatoes roughly 750g / 1½lb in total
2 tablespoons olive oil
Salt and pepper to taste (Black Pepper is best)

Instructions
1. Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
2. Cut the potatoes into chip shapes and place in a bowl. Drizzle with 2 tablespoons of olive oil and add a little salt and pepper. Mix together thoroughly so all the chips are evenly coated in the oil and seasoning.

3. Spread the chips out on the baking trays – you will probably need 2 or 3 to ensure the chips are well spread out and not touching.
4. Put the baking trays in the oven for 10 minutes.
5. After 10 minutes take one baking tray out of the oven and turn all the chips over. Put that tray back in the oven and repeat for the other tray(s).
6. Cook the chips for 10 more minutes, then repeat – turning each chip again.
7. Cook the chips for 10 more minutes (so they have had 30 minutes cooking in total) or until they are done
8. Serve with a nice steak, a homemade burger, a tuna steak or whatever you usually serve chips with.

TIPS FOR MAKING REALLY GOOD HOMEMADE OVEN CHIPS

1. Make sure your oven is nice and hot before you start – if the oven is still coming up to temperature the chips will be less crispy.
2. Don’t peel the potatoes – so much of the goodness is in the skins!
3. It is much easier to put the oil, salt and pepper on the chips in a bowl and give everything a good mix before putting them on the baking sheet. This also means you will need less oil than if you try to drizzle the oil on the chips when they are already on the baking tray… And they are less likely to stick.
4. Try to use a metal, non-stick baking tray (or roasting tray). Pizza trays are quite good. Try not to use not glass or ceramic oven dishes as they don’t work so well.
5. Spread the chips out on the baking tray so they are not touching. If you cram too many together they will not cook well and you will end up with very anaemic chips! Much better to spread them out over several baking trays.
6. Do turn the chips at least once while cooking – preferably twice, this helps to ensure the chips cook evenly and don’t stick.
7. Use tongs to turn the chips – it makes it so much easier! If you don’t have tongs – get some! They are not expensive and they are so useful!!
8. Don’t be afraid to let the chips go quite dark in colour – they will taste better (though don’t burn them, obviously!).
9. Eat the chips straight away after they’ve finished cooking, or they will go soggy!

[Vaughan]

Basic Mashed Potatoes

If you love good, old-fashioned mashed potatoes, this is the perfect recipe.
Made with white potatoes, milk, butter, and optional garlic. Homemade mashed potatoes is a classic holiday dish.
These mashed potatoes come out smooth, creamy, and delicious every time. Serve with gravy or extra butter on top.

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 4

Ingredients
2 pounds baking potatoes, or potatoes of your choice peeled and quartered
3 cloves garlic, peeled, or to taste (Optional)
1 cup milk
2 tablespoons butter
salt and ground black pepper to taste

How to Make Mashed Potatoes

1. Boil the potatoes:
Bring a large pot of salted water to a boil.
Add the potatoes and garlic to a large pot of salted, boiling water.
2. Reduce the heat and simmer until the potatoes are tender. Lower heat to medium, and simmer until potatoes are tender, 15 to 20 minutes.
Peeled and quartered potatoes should be perfectly boiled after about 15-20 minutes. If you leave your potatoes whole, it will take a bit longer.

3. Heat the milk:
When the potatoes are almost finished, heat milk and butter in a small saucepan over low heat until butter is melted.

4. Mash the potatoes:
Drain the potatoes, then return them to the pot.
5. Slowly add the warm milk mixture, mashing with a potato masher or blending with a mixer until the potatoes are smooth and creamy.
6. Season to taste.

Tips
You can use skim, low-fat, or whole milk, or even half-and-half for a richer taste.

How to Store Mashed Potatoes
Allow the mashed potatoes to cool completely, then transfer them to an airtight container. Store in the refrigerator for three to four days. Reheat in the microwave, in the oven, or on the stove.

Can You Freeze Mashed Potatoes?
Yes, you can freeze mashed potatoes in single or group servings for up to one month.
Thaw them in the fridge overnight or reheat them from-frozen in the slow cooker, on the stove, or in the oven.

[Vaughan]

PARMENTIER POTATOES

Delicious mini roast potatoes coated in garlic and herbs, these Homemade Parmentier Potatoes are a favourite side dishes.
Perfect as an alternative to traditional roast potatoes to go with your Sunday roast dinner…but really quick to make, so great midweek too!

A FEW TIPS FOR PERFECT PARMENTIER POTATOES
1. Use a good all-rounder potato – something that says on the label it’s good for roast potatoes AND chips is perfect.
2. Don’t parboil the parmentier potatoes too much or they will end up turning into mush – just 5 minutes is plenty.
3. Unlike traditional roast potatoes, don’t shake the pan when you’ve drained the potatoes after par boiling or they will lose their lovely shape.
4. Don’t add the garlic/herb mixture until the last 15 minutes or the garlic may burn.
5. Make sure your potatoes are in a single layer on the oven tray and ideally not touching too much, or they will not come out nice and crispy. If necessary, use 2 or 3 trays rather than crowding them.
6. These Easy Homemade Parmentier Potatoes also reheat beautifully…if you make too many that is!
Simply refrigerate the leftover parmentier potatoes until needed, then pop on a baking tray and into an oven pre-heated to 200C / 180C fan / gas mark 6 / 400F and reheat for 15-20 minutes, or until piping hot all the way through.
Not only is this neat little trick great for leftovers, but it also means you can make these gorgeous little mini roast potatoes ahead of time and simply reheat when needed – great if you are entertaining a crowd and need one less job to stress about!

Course Side Dish
Cuisine French
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 people

Ingredients
Metric – US Customary
3 tablespoons olive or rapeseed oil
1 kg (2¼ lb) white potatoes peeled and cut into 1cm/½inch cubes
Salt and pepper to taste
2 sprigs rosemary leaves only, chopped finely
2 sprigs thyme leaves only, chopped finely
3 cloves garlic grated or crushed

Method
1. Preheat your oven to 220C / 200C / gas mark 7 / 425F.
2. Place the oil in a large roasting tin / oven tray with sides and place in the oven to heat up.
3. Place the chopped potatoes into a large saucepan.
4. Pour over boiling water and par boil on a high heat for 5 minutes (start timing from the moment the potatoes go on, NOT from when they come back up to boiling).
5. Drain the potatoes in a sieve or colander and then return them to the pan to steam dry for 5 minutes (DON’T shake them or they will lose their shape.)
6. Carefully remove the hot oven tray from the oven and tip in the potatoes and add a little salt and pepper. Turn the potatoes in the hot oil, spread the potatoes out on the tray in a single layer and return to the oven.
7. Cook for 15 minutes.
8. Meanwhile mix the garlic and herbs together in a small bowl.
9. After 15 minutes, remove the potatoes from the oven. Add the garlic and herbs mixture and turn the potatoes in the garlic and herbs to ensure they are all coated. 10. Spread out again in a single layer and cook for a further 15 minutes or until golden and crispy.
11. Serve as part of a roast dinner, or as a side dish to any meal where you might otherwise serve mashed potatoes or chips!

Notes
1. To reheat, place the parmentier potatoes on a baking tray in a single layer and cooked in an oven pre-heated to 200C / 180C fan / gas mark 6 / 400F.
2. Reheat for 15-20 minutes, or until piping hot all the way through.

[Vaughan]

The Ordinary Boys – Little Bitch

[Vaughan]

ROAST SWEET POTATOES WITH ROSEMARY AND GARLIC

A great alternative to traditional roast potatoes, Roast Sweet Potatoes with Rosemary and Garlic are quick and simple to make and packed full of flavour and goodness. They are delicious with a classic roast dinner… but equally at home with midweek favourites, such as burgers, fish and chicken.

Roast Sweet Potatoes taste delicious, they are also packed full of nutritional goodness. Sweet potatoes are a good source of fibre and contain lots of vitamins and minerals, such as iron, calcium, selenium, B vitamins and vitamin C. They’re also high in beta-carotene and contain antioxidants, which have been shown to reduce the risk of cancer.

Better still, sweet potatoes, unlike white potatoes, count as one of your five a day. To get the most nutrition from your sweet potatoes, don’t peel them as the skin contains much of the goodness! Roasting sweet potatoes, as I do in this recipe, will soften the skins and make them much more pleasurable to eat.

You can use these Roast Sweet Potatoes with Rosemary and Garlic as a direct swap for regular roast potatoes in a traditional roast dinner or Christmas dinner.
They are the perfect partner to roast chicken or roast turkey, for example.

But these roast sweet potatoes also work well with any dish where you would normally have chips (fries), for example with beef burgers, fish and chicken.

CAN YOU REHEAT ROAST SWEET POTATOES?
Yes, absolutely. Simply put any leftover sweet potatoes in a lidded plastic container and place in the fridge, where they will keep for 3-4 days.

You can eat them cold or reheat in an oven set to 220C (200C fan / gas mark 7 / 425F) for 10 minutes or until piping hot all the way through.

CAN YOU FREEZE ROAST SWEET POTATOES?
Yes – simply put any leftover sweet potatoes in a lidded plastic container and place in the freezer when they have cooled to room temperature.
They will keep for up to 1 month.

When you are ready to eat the frozen roast sweet potatoes, defrost overnight in the fridge and then eat cold or reheat as above.

Course Side Dish
Cuisine American, British
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people

Ingredients
Metric – US Customary
1 large sweet potato (roughly 500g / 1lb) chopped into 1cm / ½inch cubes
2 tablespoons olive oil
Salt and pepper to taste
3 sprigs rosemary leaves only, chopped finely
3 cloves garlic crushed or grated

Instructions
1. Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
2. Place the sweet potato cubes on a large non-stick baking tray, drizzle over the olive oil and sprinkle with plenty of salt and pepper.
3. Turn the sweet potato cubes to coat them evenly in the oil, then ensure the cubes are well spread out (use 2 baking sheets if necessary) and in a single layer. 4. 4. Roast in the oven for 15 minutes.
5. Remove from the oven, sprinkle over with the garlic and rosemary. Turn the cubes to get them all coated in the rosemary and garlic.
6. Return to the oven for a further 10 minutes.
7. Serve as part of a roast dinner or with burgers, chicken, fish or anything you usually serve with chips (fries)!

Notes
1. It’s super important to ensure the sweet potato cubes are spread out well over the baking sheet – if they are touching each other too much or piled on top of each other they will steam rather than roast… which won’t taste anything like as nice!
2. Suitable for freezing

[Author]

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