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224 items found for "comfort food"

  • Cranberry and Almond Bagels

    temperature - it should be warm, but still cool enough that a (clean) pinky finger dipped in it is comfortable A good combo on the whole though, especially with cream cheese!

  • Clotted cream

    There are a few foods like that that I've enjoyed de-mythifying over the last few years, but this has

  • Eiderdown, or Savoury Bread Pudding

    very basic, and hardly deserves to be called a recipe, but so very tasty and filling and the ultimate comfort food. Rather peasanty and a very good use for stale bread. It can easily be either vegetarian or meaty.

  • Croûte aux Chanterelles

    It is dead easy to make and super flavourful, and a traditional food from this area.

  • Lentil-Filled Crêpes with A Spinach Sauce

    Hot filling and comfort foody while being healthy and not too heavy.

  • Roasted Veg and Baked Savoury Pancakes

    As mentioned in Day 56 of The Challenge We had other plans for dinner, but then feeling a little under the weather we wanted something simple and easy but also packed with flavour, vitamins and energy. I've done this in various forms before, sometimes vegetarian, sometimes with sausages or other meat, sometimes with baked eggs tucked in among the veg. Sometimes the pancakes are under the veg, sometimes separate. I have yet to try the pancakes baked down over the veg, and this was the first time that I changed the pancake batter to make it more savoury. It was baked separately and came out beautifully! Ingredients: For the veg: 3 carrots, chopped 3 onions, chopped 1 head of garlic, chopped 1 red pepper, 1 yellow pepper, chopped 1 zucchini, chopped 1 1/2 - 2 c of chopped pumpkin 1 c raisins 2-3 tbsp olive oil 1-2 tbsp balsamic vinegar 2 tsp whole grain mustard 2 tsp nigella seeds 3 tsp zathar salt and pepper to taste For the pancakes: 1 1/2 c flour 3 tbsp semolina 1 c milk 2 eggs 1/3 c tomato passata 3-4 tbsp melted butter 2 1/2 tsp baking powder 2 thyme sprigs 4 sundried tomatoes 2 tsp garam masala 2 tsp thyme salt and pepper to taste 1) Place all the veg and raisins in an oven proof dish. Drizzle over the oil, balsamic and mustard, then sprinkle on the zathar and nigella seeds. Mix well and bake for approximately 45 min at 180°C. 2) Meanwhile, mix the dry ingredients for the pancakes. Add the wet ingredients and mix well. Coat a skillet in melted butter and pour in the pancake batter. Place the thyme and sundried tomatoes on top and then put in the oven for about 30-35 minutes at 180°C with the veg. 3) Serve together hot with condiments. This turned out really well! I had to use a little more liquid than the pancake batter usually calls for, but it came out well in terms of the taste and texture. It could have used a little extra baking powder, or an extra egg instead of some of the milk to make it puff a little more than it did. Having said that, the batter did rise to about twice its original size and was very light. We tried a number of different condiments with this, both sweet and savoury. Surprisingly, our favourite condiments were the Green Tomato Chutney and maple syrup (I mean pancakes and maple syrup are classic!) I highly recommend trying this!

  • Sesame Cookies

    I've always really liked peanut butter cookies. When working in Greece, I entered into a bit of a relationship with tahini. Hence the idea to try a cookie variant using tahini and sesame seeds, but aiming at a similar consistency as peanut butter cookies. Little Bit came through after his nap with his kiddy baking book asking to bake, and then after deciding on peanut butter cookies with me, he promptly lost interest (toddler attention spans, anyone?), leaving me free to experiment. Here is the result. Ingredients: 3/4 c tahini 1/2 c butter 1/2 c dark brown sugar 3/4 c light brown sugar 3 tbsp milk 1 tbsp vanilla extract 2 tsp almond extract 1 egg 1 3/4 c flour 3/4 tsp baking powder a pinch of salt 1/2 c sesame seeds (I used toasted sesame seeds, but you could use regular ones too.) 1) Beat together the tahini, butter and sugars until fluffy. Work in wet ingredients. Add dry ingredients gradually. Stir in sesame seeds. 2) Drop by teaspoonfuls onto an ungreased cookie sheet and bake at 190°C for 8 minutes until golden brown. I was really pleased with how these came out and the overall flavour. What I might try next time though is to replace at least some of the brown sugar with honey as tahini and honey is a flavour I really like. Alternatively, adding in some chocolate, either mixing in cacao powder or chocolate chips, might work nicely as a combo. In any case, having the sesame seeds in the cookies worked very nicely, adding a little crunch.

  • Maple Walnut Bagels

    temperature - it should be warm, but still cool enough that a (clean) pinky finger dipped in it is comfortable

  • Raspberry Crêpes

    Out playing in the snow in severely negative temperatures the other day at sunset, we needed something quick and easy to feed everyone before heading into bath and bed routines for the Littles. Initially, we had thought of omelettes, then somehow, via savoury crêpes, we settled on sweet crêpes. I had some dried raspberries in the cupboard (they had been destined for some more chocolate flavouring experiments that I haven't gotten to yet), so in the absence of fresh raspberries (it being winter and all), I used the dried ones for a bit of a twist on our regular crêpes. Ingredients: 1 c flour 1/4 c powdered sugar 2 eggs 1 1/2 c milk 1/2 c cream 1/4 c dried raspberries, crushed 2 tbsp lemon juice oil for cooking 1) Mix the dry ingredients in a bowl. Add the eggs and beat until smooth. Gradually add other liquids, mixing well until a loose batter is achieved. Stir in raspberries and lemon juice. 2) Heat a crêpe pan over medium-low heat (I have a dedicated cast iron one) and brush with vegetable oil. When it is hot, pour 1/2 ladle of batter in and rotate the pan to spread the batter in a thin round. DO NOT pour the oil in before the pan is hot as it will not spread properly or cook evenly. 3) Once the top side is matte and little bubbles have popped on the surface, flip the crêpe and briefly cook the other side. Serve hot. This hit the spot and was enjoyed by all. It's surprising what a difference a slight twist on a recipe can make sometimes. I personally prefer our regular ones, but Hubby and Little Bit insist that these are the best ever, so I'll let you make up your mind. Where do you sit on this question? Book Pairing: I was listening to Narcissus and Goldmund by Herman Hesse when we had these. It is a book I thoroughly enjoyed. It is the tale of two men, very different with different fates, and their effect on each other. Throughout though, I had a distinct sense of an echo of the Glass Bead Game, also by Hesse, which I listened to over a year and a half ago. I've not been able to put my finger on why. The plot and characters are different... Maybe it is just a stylistic echo, or maybe it was the same reader. I am not sure. It is amazing the difference that a reader can make to a book when you are listening to it instead of reading it off a page yourself...

  • Pear Sorbet

    Last night at dinner, à propos of nothing whatsoever, Little Bit declared amusingly that he wanted to make pear sorbet... with spices, maybe...and squeeze in some lemon. So today, that is what we did, although at the last minute, he decided against spices. What better occupation for a snowy day, with the thermometer at -10°C all day, than making a frozen dessert? I must add though, that having received a new ice cream maker for Christmas (the 30-year-old one from my parents finally gave up the ghost), I was not opposed to this idea. Below are two variations on the method, one with an ice cream maker, and one without. Ingredients: 2 c of pear, chopped up 3/4 c water 3/4 c light brown sugar juice of 1 lemon 1) Bring water and sugar to a boil, then reduce heat. Stir until the sugar has dissolved to create a simple syrup, then set aside to cool. 2) Blend pear, lemon juice and syrup until smooth. Taste test. 3) Set aside in fridge until cool, then pour into ice cream maker as per instructions. OR: 2) Place pear chunks in freezer, spread on a tray in a single layer, until frozen. 3) Blend frozen pear, lemon juice and simple syrup. Taste test and place in freezer. I had wanted to make this with either maple sugar instead of the brown sugar or a dash of maple syrup but discovered that I was out of maple sugar, and the only maple syrup in the house was bourbon flavoured, so I gave that a miss. On the whole though, I was very happy with both the sorbet and the ice cream maker. The sorbet was nice and simple. Most importantly though, the instigator of this whole thing was happy with it. Definitely a keeper! We tried it on its own, then also as a Sundae (on Saturday) with toasted almonds, warm chocolate sauce and whipped cream. Oh the decadence! I might still try another version with some cinnamon and maybe a little of something else, or an elderflower and pear sorbet, but that is for another day. For now, there is very tasty sorbet to eat.

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