Search Results

As mentioned in Day 8 of The Challenge Savoury crêpes can have any range of fillings. Dead simple to make (if you have the right pan, which I now do! :) ), they can suit almost any taste: vegetarian or carnivorous, with cheese or spinach or mushrooms , spicy or not. With eggs or not. Very versatile and easy. We did a bunch of these with traditional fillings and then trialled something new with our last few crêpes. Ingredients: 1 1/4 c flour 2 eggs (I had used all my eggs on the soufflé the night before so instead I used 4 egg yolks - these came out beautifully!) 1 c milk 1/4 c oil Cheese, ham, spinach, mushrooms, fried eggs, cockles, tomatoes, Swiss chard.... the choice is yours! And, for our new filling per crêpe: 2 tbsp pumpkin purée 2 dates per crêpe 1 tsp lime juice 3 slices of mozzarella Black pepper 1) Mix flour, egg and milk together. 2)Oil a crêpe pan, heat slowly and pour in 2 ladles full of batter. Wait for batter to turn opaque and for bubbles to burst, then flip. 3)Add whatever filling you want and fold the crêpe in half, allowing cheese to melt. * For our new filling, spread pumpkin purée on the facing side of the crêpe. Place halved dates and mozzarella slices in them, and add lime juice and black pepper. 4) Flip again allowing the other half to cook, and serve. These worked beautifully. I wasn't sure about our new filling until I tried it, and did warn my husband that I was trialling something new and that he didn't have to join me if he didn't want to. It worked though! The traditional ones were tasty, but the new ones had an added spark. They were somewhere between savoury and sweet, or savoury with a twist of sweet. They could use a little tweaking, maybe adding some spice or some heat, but I would certainly try this again.

did I start expanding what I used them in, both sweet and savoury, This was an experimental soup, no recipe

I know, I know. I post a lot of tarts. That is because we genuinely eat a lot of tarts though. They are quick and easy to assemble, (especially if you use store-bought crust, although I rarely do), endlessly versatile, and make a great light lunch or side for something... and I like them. This one was a case of "what do we have in the fridge?" and taking as little time out from decorating the Christmas tree with the family as possible. I also liked that, completely by accident, the colours were Christmasy. For the crust, I used some of my home-made lemon vinegar instead of water as the liquid, feeling that the flavour would go well with the courgette. Ingredients: 1 1/4 c whole wheat flour 1/2 c butter, cold 1/4 c vinegar 1 tsp zaatar 1/2 leek, cut in rounds 1 courgette, sliced 1 red pepper, sliced 1 1/2 - 2 c ricotta 2 tsp sumac 1 tsp thyme salt and pepper to taste 1) Place flour in a large mixing bowl and cut the butter into it. Rub the flour and butter together with fingertips until a crumby consistency is achieved. Add vinegar and mix, without kneading, to form a dough. Chill for about a half hour. 2) Roll out the crust and line a pie plate with it. Spread with a layer of ricotta and sprinkle with half the sumac. Lay rounds of leek over the ricotta, then arrange courgette and pepper over that. Spoon the remaining ricotta over the whole, and sprinkle the remaining sumac, thyme, salt and pepper over the tart. 3) Bake at 180°C for about a half hour. This made an excellent, easy and tasty lunch. I didn't have as long as I would have liked to drain the ricotta, and was worried that the tart would come out too wet as a result, but it didn't. It was lovely and light, with beautiful distinct flavours, all playing nice together. Definitely a keeper!

After our last batch of mascarpone, we tried out mascarpone with meringue, banana and Aloha Spiced Cacao, which was decadent and scrumptious in the extreme. That was my starting point for this. We then picked up fresh dates, and somehow the image of them paired with mascarpone and meringue, or meringue and mascarpone - I am not sure which elements I put together first - and I had to try it. With fresh dates, I naturally had to add in an orange drizzle, and then when making it for a sister who doesn't eat dates, the walnuts joined the party. A drizzle of Cointreau over the top was my dad's idea. Like most things therefore, it was a multi-step process, and I am very grateful for the family helping to bounce ideas around. I made mascarpone specially for this using lemon juice again instead of citric acid and leaving it to curdle for several hours and then to drain overnight. The mascarpone came out really well, and I am glad of the speed and ease with which I was able to make it. I feel at this point that mascarpone has been fully assimilated into my repertoire. I have not been sweetening mine at all and I've been enjoying it like that, with a slight acidic note to it. After Easter and the requisite feasting which follow (including the post-Lent binge), we didn't need another dessert, but in the interests of science - and a need to find out how this would taste- everyone threw themselves on the sword of this dessert, for which I am most grateful. We're still trying to come up with a name for this, so suggestions are welcome! Ingredients: 4 meringues 300 - 400 g mascarpone (roughly 2-3 tbsp per person) Juice and zest of 1 orange 1 tbsp sugar 1/2 tsp cloves 8 fresh dates, pitted and quartered a handful of walnuts a drizzle of Cointreau per bowl 1) In a small saucepan, heat the orange juice and zest, sugar, and half the cloves. Stir and allow it to come to a gentle simmer. Taste test and add the rest of the cloves if desired. Once this has thickened to a thin syrup, remove from the heat. 2) Place a meringue in each of four bowls, then over the top a dollop of mascarpone (for the fun of it I decided to form mine into ro-shays - ahem, rochers for those who speak French- , but feel free to just dollop). 3) Place some of the date quarters and a few walnuts in each bowl then spoon some orange syrup and drizzle Cointreau over the rest. Ta-Da! It' is that simple, but simply delightful! Next time I might roughly chop the walnuts to get a more even coverage, but otherwise I would change nothing about this. Except maybe to try it with a drizzle of rum? Hmmm. There's an idea! I also wonder how everything would react to being lightly flambéed.... Oh so tasty though!

We modified our standard cornbread stuffing recipe by adding a little orange zest to it, then bedded

I saw the title of this recipe elsewhere but didn't look at the recipe and then couldn't remember where

As with so many other recipes, it is one I had seen the title of but then lost the recipe link before

Note: Toying with how to make this recipe keto, it occurred to me that it might be possible either to

Ingredients: Shell for 1 pie crust (For crust recipe see here) 400g of L'Etivaz or Gruyère (or a similarly

Here is the recipe I came up with.