Search Results

Skip the bread and the recipe is gluten free.

As mentioned in Day 5 of The Challenge This was another experiment. It being mid August, it's been rather hot here the last few days so the desire for a cold soup at lunch was strong. My basil plant is doing tremendously well now that I've figured out where it is happiest on the balcony. It was going wild, bushy and quite tall, so I thought a cold basil soup might be refreshing for lunch. I had no real idea of how exactly to go about it until I started, but start I did and this is what it got me. Just skip the goats cheese to make this soup vegan. Ingredients: Fresh basil, about 5 cups pre-chopping, roughly chopped 1 tbsp olive oil 3 cloves of garlic, sliced 1 onion, chopped 2 carrots, roughly chopped 1 small potato, chopped 1 tomato, chopped 2 cups of spinach Black pepper and salt, to taste 1/2 tsp sumac 2 tbsp lemon juice Thick sliced bread - 2-3 slices per person Goat cheese - 1 slice per bread slice Cherry tomatoes 1) Heat the olive oil in a saucepan and add onions and garlic. Sauté until translucent then add carrots and potato. Allow to cook for a few minutes until softening, 2)Add the tomato, spinach and basil. Add water. Simmer for a couple of minutes then remove from the heat. Blend until smooth. Add pepper and sumac and the lemon juice. Chill 3) While the soup is chilling, prepare the crostini. Put the bread under the grill in the oven at about 200°C for a few minutes, then once the first side is toasted, flip them over. Allow the second side to toast for a few minutes then put the cheese on top and allow to melt and begin to crisp at the edges. 4) Slice the cherry tomatoes in half and place on top of the goat cheese for 5 minutes. Serve warm with the chilled soup with an extra splash of lemon juice or balsamic as needed. As an experiment this worked rather well, although I think in future it might benefit from cooking a bit less and from a reduction in spinach to really allow the basil to shine through better. It was flavourful and refreshing though, matching beautifully with the goat cheese toasts. A worthy use of my basil plant!

As mentioned in Day 1 of The Challenge I love oats. I start 90% of my days with porridge and have oats at other times too. When I haven't had it for a few days I actively miss it and I have no qualms about having it multiple time a day. I get told regularly about how porridge sticks to your ribs, but honestly, having it so often for the last decade, it feels no heavier to me than most breakfasts and lighter than most other meals, while still having substance. I stay full longer after porridge than after a bowl or cereal for example without feeling any more full after the one than the other. After a day of driving and a week-end of being feasted on excellent food, what better go-to than porridge for a quick, easy, and healthy yet flavorful and satisfying dinner? With minimal ingredients in the house, this is also versatile, allowing me to match ingredients to the dish more easily than some things. A couple of tweaks and it was perfect baby food too. Ingredients: 1 cup oats 1 cup milk 1 cup water 1/2 head of garlic, peeled and grated 1 knob of ginger, peeled and grated 1 shallot, sliced 1 leek, chopped 4 cabbage leaves, shredded 1 tbsp olive oil 2 tsp soy sauce 2 tsp pomegranate molasses 1 tsp Cape Malay "Mother-in-law" spice 2 tsp of the cumin, salt and other spices mix from an Indian friend. No idea what else is in it so unfortunately this is where reproducibility falls down, but sniff around your spice rack and see what you feel might work. 2 eggs 1) Put oats, water and milk in a saucepan and heat gently, stirring occasionally. 2) Put oil in a frying pan and heat. Add shallot, ginger and garlic. Cook until the vegetables start to turn slightly tan and add the cabbage and leek (we cooked the leek separately as a certain Someone doesn't have leek on his food list yet). I decided to char the cabbage and leeks a bit, you can pull them off sooner if you'd rather. 3)Add spices and soy sauce to oatmeal and stir. Taste test and adjust as necessary. 4) Bring water to a boil in a saucepan. Add the eggs and boil for 4-5 minutes. 5) Dish the oatmeal into bowls and add the vegetables. Peel the eggs and put them n the side, then drizzle the pomegranate molasses over everything and enjoy. This came out beautifully and there is nothing I would have changed. The balance of tanginess, and heat an saltiness, then soft porridge with the egg and crispy vegetables. It was perfect. The only issue was that there were a few more dishes than we wanted, but it didn't take long for the clean up either, all told. I apologise for the inability to give an accurate spice ingredient. I am afraid this might be a regular occurrence though, so get used to it. To make this baby friendly, we needed to cut out the salt, and leeks. I took out a baby portion when the oats were cooked, and in a small saucepan I added a cube of a carrot ginger purée that I made and keep in the freezer. It is quite gingery, so I wasn't sure how he would accept the ginger and garlic (ours was a big knob of ginger) on top of the gingery carrot purée already added, but it went over a treat. I should just have cut the cabbage shreds a bit shorter as Someone found them a bit difficult with only 5 teeth.

Ravioli recipe number four for the Ravioli Challenge that my sister set me.

I started out with my snickerdoodle recipe as a base and then went from there, adding and tweaking as The recipe below is the result of trial five, I believe.

Due to Covid quarantining we could not be with all the family for Christmas, so I am waiting on the last 3 days of Christmas cookies until we are all together. And in the mean time, something a little different... It sounds a little strange I know, but give it a chance. The arrival at this dish was a little peripatetic. We had peeled a pomelo for breakfast, excited for Little Bit to try another new food, especially a citrus, and we are both very fond of pomelos. We discovered with disappointment though that it was not very juicy, and was too dry with a bitter aftertaste. Fine then. I'll make it into a smoothie. SO I peeled it and prepped it, then spotted a beet in the fridge and decided that the acidity, mild bitterness and sweetness of the pomelo would play nicely with the earthy sweetness of the beetroot. I therefore peeled the latter and chucked it into the blender with the pomelo. I added some orange peel and some spices for good measure, then had to go do something else and left it there on the counter. The plan for dinner at this stage was spiralised sweet potato in a creamy mushroom sauce. When I came to make dinner though, having spiralised the sweet potato I spotted the almost purple smoothie sitting on the counter, and decided that tonight was a test night. Let's see what happens if we use the almost smoothie as a sauce for the sweet potato spirals, with the mushrooms chucked in. So that is what we did, and with a little tweaking it worked. The bitterness from the unjuicy pomelo still came through, but less so when sopped up with bread, so we decided to have the leftover sauce with cheesy gnocchi a couple of days later and it sang. Ingredients: 1 pomelo 1 beetroot 1 - 1 1/2 tsp dried orange peel 2 tbsp lemon juice 1/4 tsp cloves 1 tsp cinnamon 2 tbsp honey 2 tsp Aloha Spiced Cacao Salt and pepper to taste 1) Blitz the ingredients together ( if you prefer a mellower flavour for your beetroot, steam or roast it first. I used raw beet and it worked well though.) 2) Heat slowly in a saucepan, stirring gradually, 3) Add to spirals of veg or to cheesy gnocchi or pasta. The first night the bitterness from the pomelo was a bit much. The dish had promise but needed some tweaking. We found that the starch helped counter the bitterness though and so cooking it with gnocchi, heavier in starch than the sweet potatoes with a less delicate flavour of their own, With a pomelo that was perfectly ripe though, instead of one we needed to use in something rather than just eating, I don't know if we would have encountered the same problem. This is definitely going to stick around though, it was so tasty! EDIT: After making mozzarella of my own for the first time, I used the sauce in puff pastry pockets with the mozzarella and dates. They were beautiful (and tasty!) The sauce also works well as a pink base for pizza.

Not another Rösti recipe! I initially had other plans for last night's dinner, but it was snowing harder and harder, and my original

So this is a bit of a spin on last year's Potato and Cabbage Pie, using sweeter root vegetables and some greens. It is still quite dense but packed with flavour and super satisfying. Sweet potatoes and squash were on sale so they were the base for this pie. I like the cabbage leaves as the pie casing, steamed and then roasted with the pie. We put bacon over the top of this one, but really it would have been just as good without it. Ingredients: 6-8 cabbage leaves 4-5 sweet potatoes, chopped 2 apples, chopped 3 carrots, chopped 1/2 butternut squash, chopped 3 eggs 1/2 - 1 c cheese, grated 1 tsp thyme 1 tsp oregano 1/2 head broccoli, chopped 2 tbsp butter 1 tbsp chutney (I used last year's Green Tomato Chutney) 6-8 strips of bacon Salt and pepper to taste 1) Steam the cabbage leaves until pliant. Boil the sweet potatoes and apples until tender, about 10-15 minutes. Roast the butternut and carrots with the butter at 180°C until tender, about 20 minutes to a half-hour. 2) Roughly mash the veg together, and mix in the eggs, cheese, and herbs, salt and pepper. Add broccoli and mix well. 3) Butter an ovenproof dish and line it with the cabbage leaves, reserving one for the "lid". Fill with the vegetable mix, spread chutney over the top and close it with the cabbage leaf lid. Lay the bacon strips over the top and bake at 180°C for 25-30 minutes. This came out very tasty. Next time I would put the bacon on before the cabbage leaf lid though so that it can cook and melt into the veg rather than just larding the top. I might add a bit of a zingier flavour to it too, but not necessarily. It was very sweet and could have done with a dash of acid of some kind but was very tasty and filling as is. Certainly an idea worth working on though!

We went up to my parents' for the weekend last week, and neither Hubby nor I managed to remember to bring the bread from the bread box. As a result, when we came back five days later, we had multiple stale loaf ends. What to do with so much stale bread? With leftover tomato sauce from a pizza-making stint, I decided to make a savoury bread pudding of sorts, layering tomato sauce with the bread. Little Bit was calling this "bread pizza", which I am not sure about, either as a name or as an accurate descriptor, but it came out tasty either way. The tomato sauce can be plain, with or without meat. Ours had mushrooms in too, and some cream as it was a little too spicy for Little One. Ingredients: 6-9 slices of stale bread (depending on their size and the size of your dish) 1/2 c white cooking wine 4 ish cups tomato sauce 1 c cheese, grated (I used aged Gruyère) 1 sweet potato, sliced 1 onion, sliced 1 tbsp butter 1) Butter a shallow baking dish. Place the bread slices inside in as near as you can get to a single layer. Douse in white wine and toast int he oven at 180°C for about 20 minutes, until the bread is winey inside and beginning to toast outside. 2) Remove from the oven and place the bread on a plate. Spoon one third of the tomato sauce into the baking dish. Spread it out evenly and place half the bread slices over it in a single layer. Spoon over another third of the sauce, sprinkle on the onions and the sweet potato slices, and sprinkle over half the cheese. Add another layer of bread, the rest of the sauce and then the last of the cheese. 3) Bake at 175°C for about 45 minutes to an hour. Serve hot. This came out very tasty, but due to a slight miscommunication between Hubby and I, the temperature was turned down a bit early so the sweet potato and the onions came out a little under done. Maintaining the right temperature for a bit longer should do it though. The sweet potato and onion could be left out. It was definitely better on the first night than reheated, but it still worked reheated a day or two later. And there you have it. Pizza Bread.

Nosrat, there is a double page of 10 vegetable soup recommendations with topping suggestions, but no recipes When linking the Broccoli and Cheese Scone recipe to the post about making mascarpone to pair with sweet After realising this, I scrolled back through older posts and for a fair number of the recipes I could effortlessly conjure up which part of which book I was listening to while making that recipe.