Recent reviews by osiris

The Gameplay is generally ok. The maps are bad and most are pretty small for a battlefield game. The UI and menus are extremely terrible and annoying. The game is full of advertising, microtransactions and battle passes.

meh

iy gud

Absolutely amazing.
Don't even install it if you don't have a mic.

Barky's a good boy!

My Summary:

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ultim8ly gr8 m8 i r8 8/8

1. Preheat the oven to 190C/gas 5 and oil a 20cm baking dish. Place a large nonstick pan over a medium heat and add a good glug of olive oil. Add the onion and sauté for 5–10 minutes until softened but not coloured.

2. Meanwhile shred the sage and add to the pan along with the parsnips, a good splash of cider and a good pinch of salt and pepper. Place a lid on the pan and leave for 10 minutes to soften the parsnips. Remove the lid, add the apple and cook for another couple of minutes. Spoon the mixture into a bowl and let cool completely.

3. Once cool, snip the ends off the sausages and squeeze the meat out of the skins into the bowl. Put the bread in a food processor and blitz to breadcrumbs. Add to the bowl with the egg and lemon zest. Using your hands, scrunch it all together until well combined then press into the prepared baking dish, cover with foil and bake for 45 minutes.

4. Remove the foil, cook for a further 15 minutes then serve.

Find more gluten-free recipes Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Ingredients

3 pounds baby red potatoes, cut in half $
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground pepper
1 cup mayonnaise
1/4 cup chopped fresh parsley
1/4 cup white balsamic vinegar*
2 teaspoons sugar $
2 teaspoons Dijon mustard
1 cup thinly sliced red onion
4 ounces crumbled blue cheese
6 bacon slices, cooked and crumbled $
Preparation

1. Preheat grill to 350° to 400° (medium-high) heat. Place potatoes in a single layer in center of a large piece of heavy-duty aluminum foil. Drizzle with olive oil; sprinkle with salt and pepper. Bring up foil sides over potatoes; double fold top and side edges to seal, making 1 large packet.
2. Grill potatoes, in foil packet, covered with grill lid, 15 minutes on each side. Remove packet from grill. Carefully open packet, using tongs, and let potatoes cool 5 minutes.
3. Whisk together mayonnaise and next 4 ingredients in a large bowl; add potatoes, tossing gently to coat. Stir in onion, blue cheese, and bacon.
*Balsamic vinegar may be substituted but will darken the color of the dressing.

Ingredients

1 1/2 pounds Yukon gold potatoes
1 1/2 pounds sweet potatoes $
2/3 cup olive oil
2 teaspoons lemon zest
1/4 cup fresh lemon juice
3 garlic cloves, minced
1 tablespoon Dijon mustard
1 teaspoon salt
3/4 teaspoon freshly ground pepper
1/2 cup chopped lightly salted, roasted pecans
1/4 cup chopped fresh basil
Preparation

1. Cook potatoes in boiling water to cover 30 minutes or until tender; drain and cool 20 minutes.
2. Meanwhile, whisk together olive oil and next 6 ingredients; let stand 30 minutes.
3. Peel potatoes, and cut into 1/4-inch-thick slices. Arrange potatoes in rows in a shallow 2-qt. baking dish, alternating Yukon gold and sweet potatoes. Pour olive oil mixture over potatoes; sprinkle with pecans and basil.