Entries by tag: vegetarian
Here is my latest YouTube video. A wonderful fresh spring recipe to try!
If you go and watch the video don't forget to subscribe!
Pea and Dill risotto is a great stand alone dish but it would also make a great accompaniment to a freshly grilled piece of salmon or chicken.
Dill can be a wonderful herb, but it must be fresh and used judiciously.
Risotto is moreish but I have made this recipe slightly smaller to give you three, tasty, medium-sized portions.
You can find the printed version on my recipe here.
At a breakfast buffet this past weekend, I accidentally wound up combining the two in a chocolate-in-my-peanut-butter incident; the combination was unexpectedly glorious. Not a recipe so much as a suggestion: a peanut-butter-and-blueberry sandwich could be a potential quick breakfast or school lunchbox item.
- Current Mood:
content - Current Music:"I Found My Thrill on Blueberry Hill" by Fats Domino.
I started making this soup out of Anna Thomas's "Love Soup" cookbook and now my husband is completely addicted. I can't say the color is all that attractive, but if you like greens, you will like this. It's easy and fairly quick.
The type of greens you choose will make a difference. Choose from chard, spinach, beet greens, mustard greens, collard greens, watercress, turnip greens, etc. We found that turnip greens are very strongly flavored and made the soup somewhat bitter, whereas chard, spinach, and beet greens are on the sweeter end of the spectrum. My favorite version is made with spinach and collards.
I adapted this slightly from the cookbook version and I would expect whoever makes it to add their own touches as well.
GREEN SOUP
2 bunches greens, washed, tough stems removed, torn into pieces
2 bunches green onions (scallions), washed and the root ends trimmed
2 bunches cilantro, washed
Place all of the above in a large pot with 3 cups of water and a teaspoon of salt. Bring to a boil, reduce heat, and simmer about 30 minutes.
1 large onion, chopped
5-6 cloves garlic, chopped
olive oil
Saute the onion slowly until caramelized, about 25-30 minutes, stirring often. At the last, add the garlic and let it sizzle briefly. Then add the whole thing to the greens and let simmer another 10 minutes.
Let cool a few minutes, then puree in a blender or food processor in batches. You will need more liquid to do this and you can use water or broth, as you prefer.
Return soup to pot. Heat gently and add a tablespoon of lemon juice, a good sprinkle of cayenne, salt and pepper to taste. Then season as you think it needs it - a hit of balsamic vinegar, nutmeg, and some cumin can really make this soup sing.
Garnish with some feta or blue cheese or a drizzle of olive oil.
The type of greens you choose will make a difference. Choose from chard, spinach, beet greens, mustard greens, collard greens, watercress, turnip greens, etc. We found that turnip greens are very strongly flavored and made the soup somewhat bitter, whereas chard, spinach, and beet greens are on the sweeter end of the spectrum. My favorite version is made with spinach and collards.
I adapted this slightly from the cookbook version and I would expect whoever makes it to add their own touches as well.
GREEN SOUP
2 bunches greens, washed, tough stems removed, torn into pieces
2 bunches green onions (scallions), washed and the root ends trimmed
2 bunches cilantro, washed
Place all of the above in a large pot with 3 cups of water and a teaspoon of salt. Bring to a boil, reduce heat, and simmer about 30 minutes.
1 large onion, chopped
5-6 cloves garlic, chopped
olive oil
Saute the onion slowly until caramelized, about 25-30 minutes, stirring often. At the last, add the garlic and let it sizzle briefly. Then add the whole thing to the greens and let simmer another 10 minutes.
Let cool a few minutes, then puree in a blender or food processor in batches. You will need more liquid to do this and you can use water or broth, as you prefer.
Return soup to pot. Heat gently and add a tablespoon of lemon juice, a good sprinkle of cayenne, salt and pepper to taste. Then season as you think it needs it - a hit of balsamic vinegar, nutmeg, and some cumin can really make this soup sing.
Garnish with some feta or blue cheese or a drizzle of olive oil.
I hope nobody minds me posting this, please delete if inappropriate!
I run a popular vegetarian food blog called Amuse Your Bouche, which has been named as one of the UK's Top 10 food blogs. On 31st March I'm hosting my first ever supper club in London! I'm unbelievably excited. It's being held at a wonderful venue called Paradise by way of Kensal Green, and their amazing head chef is going to be serving up a three course dinner (all my own recipes), along with welcome cocktails, and there might just be a goody bag too ;)
The whole menu is vegetarian, and there are vegan and gluten free options too - but I've been told by a meat-eater that all the food was incredible, so don't be put off if you're carnivorous!
If anyone is in or near London and would like to come, you can find more details here: http://www.amuse-your-bouche.com/announcing-first-amuse-bouche-supper-club/
Thanks for letting me share! :)
I run a popular vegetarian food blog called Amuse Your Bouche, which has been named as one of the UK's Top 10 food blogs. On 31st March I'm hosting my first ever supper club in London! I'm unbelievably excited. It's being held at a wonderful venue called Paradise by way of Kensal Green, and their amazing head chef is going to be serving up a three course dinner (all my own recipes), along with welcome cocktails, and there might just be a goody bag too ;)
The whole menu is vegetarian, and there are vegan and gluten free options too - but I've been told by a meat-eater that all the food was incredible, so don't be put off if you're carnivorous!
If anyone is in or near London and would like to come, you can find more details here: http://www.amuse-your-bouche.com/announcing-first-amuse-bouche-supper-club/
Thanks for letting me share! :)
This reminds me VERY much of Field Roast's apple and sage breakfast links, except I added in pulsed mushrooms, onions and cranberries.
( Read more...Collapse )We have established a family tradition that Saturday morning is pancake or waffle morning. I make the batter the day before which helps to ensure that all the ingredients are completely mixed and that the flour has soaked up all the liquid goodness. The other upside to this advance mixing is that it gives the sourdough starter a chance to make the batter all tangy and yummy, as well as leavening the batter which results in ethereally light pancakes or waffles. I also add yeast to the batter for additional lift.
Basic pancake/waffle batter
1 egg (or 1 tablespoon ground flax seed mixed with 3 tablespoons water)
1 cup milk (or nut water. If it doesn't come from a mammal it isn't milk;))
1 cup all-purpose flour
pinch of salt
(optional - 1/2 teaspoon bread yeast and a tablespoon of sweet stuff - sugar, honey, maple syrup - to feed the yeast)
Add all ingredients, mix throughly by hand or with mixer. Allow dough to rest at room temperature for at least 30 minutes. The best results for us come from leaving the batter out for a couple of hours at room temp until it becomes all bubbly and tangy smelling. Once the yeast and sourdough colony is activated, you should put the batter in the fridge overnight - your patience will be rewarded!
Sourdough pancakes
Make sourdough starter! This is about as easy as it gets:
http://breadbaking.about.com/od/sourdoughbreads/r/basicstarter.htm
One important point - make the sourdough starter with filtered tap water. Filtering the water through activated charcoal strips out the chlorine, which is Not A Friend of the wild yeasts and bacteria you want to colonise your starter.
The feeding routine for the starter involves pulling out 1 cup a week of the starter. Instead if discarding the mix, add it to your pancake batter before mixing which will allow you to make sourdough pancakes or waffles OF AWESOME the next day. The best thing? This gives you an excuse to make sourdough bread, pizza base, or pancakes/waffles once a week, and it's super cheap to make :)
Basic pancake/waffle batter
1 egg (or 1 tablespoon ground flax seed mixed with 3 tablespoons water)
1 cup milk (or nut water. If it doesn't come from a mammal it isn't milk;))
1 cup all-purpose flour
pinch of salt
(optional - 1/2 teaspoon bread yeast and a tablespoon of sweet stuff - sugar, honey, maple syrup - to feed the yeast)
Add all ingredients, mix throughly by hand or with mixer. Allow dough to rest at room temperature for at least 30 minutes. The best results for us come from leaving the batter out for a couple of hours at room temp until it becomes all bubbly and tangy smelling. Once the yeast and sourdough colony is activated, you should put the batter in the fridge overnight - your patience will be rewarded!
Sourdough pancakes
Make sourdough starter! This is about as easy as it gets:
http://breadbaking.about.com/od/sourdoughbreads/r/basicstarter.htm
One important point - make the sourdough starter with filtered tap water. Filtering the water through activated charcoal strips out the chlorine, which is Not A Friend of the wild yeasts and bacteria you want to colonise your starter.
The feeding routine for the starter involves pulling out 1 cup a week of the starter. Instead if discarding the mix, add it to your pancake batter before mixing which will allow you to make sourdough pancakes or waffles OF AWESOME the next day. The best thing? This gives you an excuse to make sourdough bread, pizza base, or pancakes/waffles once a week, and it's super cheap to make :)
1. I have some cooked plums which are incredibly sour. I added what seemed like tons of sugar when cooking them down, but theyre still really sour. What can I do with them?
2. Any ideas for dressings for bean salads? I'll post what I usually do under the cut, but I'm looking for a bit more inspiration.
( Current Bean Salad FavouriteCollapse )
2. Any ideas for dressings for bean salads? I'll post what I usually do under the cut, but I'm looking for a bit more inspiration.
( Current Bean Salad FavouriteCollapse )
I'm trying to include more veggies into my diet. I'm not very good at it. Can you share some of your favorite vegetarian/vegan recipes?
It's July! Here's a look back at all the simple vegetarian and vegan recipes on Amuse Your Bouche in June.
Click for the full list with recipes!
Click for the full list with recipes!
Delicious vegetarian dish, takes about 15 minutes to cook, serves as an excellent side dish or just by itself!
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- Current Location:Canada, Toronto
I am trying to shoo winter away with a nice bowl of hot borsch, aka beet soup. The debate was between onion soup and borsch. But I am Ukrainian or what?
This is a vegetarian version, ideal for lent, diet. The only type of folks this dish won't work for is raw vegans. The rest are welcome to try!
This is a vegetarian version, ideal for lent, diet. The only type of folks this dish won't work for is raw vegans. The rest are welcome to try!
- Current Location:Canada, Toronto
Another wintery food - very comforting and delicious, and easy to make! Spinach and Potato Casserole
- Current Location:Canada, Toronto
I bought some jalapeno dip and it was delicious. My kids were dipping their veggies and scarfing it down like it wasn't even healthy.
Then I looked at the nutrition info, and it seems one tablespoon of dip is equal to a snack bag of potato chips. No wonder my kids were eating it up.
Is there a low-fat jalapeno dip I could make myself?
Then I looked at the nutrition info, and it seems one tablespoon of dip is equal to a snack bag of potato chips. No wonder my kids were eating it up.
Is there a low-fat jalapeno dip I could make myself?
So crazy me decided to cook Christmas dinner for my husband's family. We've been together ten years and this is the first Christmas we're spending with his family, so I want to do a good job. I love cooking and have never had any issues, but for some reason I'm nervous! This could be because its my first time cooking a holiday dinner, I'm doing it mostly on my own and I just had a baby a month ago!
My menu is basic:
Turkey
Mashed potatoes (thinking sweet potatoes)
Gravy
Steamed Broccoli/cauliflower
Stuffing and caesar salad and assorted baking by his aunt
Apps:
Bacon wrapped water chestnuts
Feta dip with cucumbers
Dill cheese dip
There's going to be 12-14 of us, and I emailed his cousin to double check no food allergies... Turns out she doesn't eat meat or dairy. She was sweet about it and said not to make anything special she'll just eat what she can. So, basically the veg and possibly the stuffing. I was thinking of doing a stuffed mushroom app instead of one of the dips, but can't think of a "main" that isn't like stuffing. Any suggestions? Is my menu too basic?
Thank you :-)
My menu is basic:
Turkey
Mashed potatoes (thinking sweet potatoes)
Gravy
Steamed Broccoli/cauliflower
Stuffing and caesar salad and assorted baking by his aunt
Apps:
Bacon wrapped water chestnuts
Feta dip with cucumbers
Dill cheese dip
There's going to be 12-14 of us, and I emailed his cousin to double check no food allergies... Turns out she doesn't eat meat or dairy. She was sweet about it and said not to make anything special she'll just eat what she can. So, basically the veg and possibly the stuffing. I was thinking of doing a stuffed mushroom app instead of one of the dips, but can't think of a "main" that isn't like stuffing. Any suggestions? Is my menu too basic?
Thank you :-)
I am making a vegan gluten-free nut loaf, which calls for quinoa flakes. Alas! The store that I previously got them at no longer carries them. For those unfamiliar, they are the consistency of light fluffy snow, and you cannot get the same affect from grinding quinoa in a blender, from what I gather.
Does anyone know what would be a good substitute? I am thinking that ground flax seeds have a similar consistency, but I am very new to gluten free cooking. Or maybe oatmeal?
Thanks much :)
Does anyone know what would be a good substitute? I am thinking that ground flax seeds have a similar consistency, but I am very new to gluten free cooking. Or maybe oatmeal?
Thanks much :)
I just made a batch of Falafel and it doesn't taste right. I used to love falafel but I don't get it often and I don't usually make it at home because I don't like to deep fry.
Using this recipe as a reference this is what I did:
1 pound dry chickpeas/garbanzo beans (soaked overnight and allowed to sprout for 2 days)
1 medium onion, roughly chopped
1/4 cup dried parsley
3-5 cloves fresh garlic
1 1/2 tbsp flour
2 tsps salt
1 tsp cumin
1 tsp ground coriander
1/2 tsp black pepper
Pinch of ground cardamom
Vegetable oil for frying (canola)
I threw everything in the food processor and ground it up. I had to add about 1/2 cup of water and do it in two batches. Then I mixed the batches together.
I covered the bottom of a cast iron skillet with about 1/4 inch of Canola oil and fried the falafel patties until dark and crispy. (I made patties instead of balls because of the shallow oil)
The problem is that they taste bland and as if something is missing. I tried dipping them in: sour cream, yogurt, lime juice, vinegar, and a combination of lime juice and vinegar. But nothing seems to complete the flavor.
I wonder if I need something bitter. I don't have any Tahini, cucumbers, lettuce, or pitas.
It is possible that my sense of taste is changing because of my medications or age. I didn't used to like bitter or hot flavors but I have an increased tolerance for them.
What do you put in your Falafel? What do you put on your falafel?
Using this recipe as a reference this is what I did:
1 pound dry chickpeas/garbanzo beans (soaked overnight and allowed to sprout for 2 days)
1 medium onion, roughly chopped
1/4 cup dried parsley
3-5 cloves fresh garlic
1 1/2 tbsp flour
2 tsps salt
1 tsp cumin
1 tsp ground coriander
1/2 tsp black pepper
Pinch of ground cardamom
Vegetable oil for frying (canola)
I threw everything in the food processor and ground it up. I had to add about 1/2 cup of water and do it in two batches. Then I mixed the batches together.
I covered the bottom of a cast iron skillet with about 1/4 inch of Canola oil and fried the falafel patties until dark and crispy. (I made patties instead of balls because of the shallow oil)
The problem is that they taste bland and as if something is missing. I tried dipping them in: sour cream, yogurt, lime juice, vinegar, and a combination of lime juice and vinegar. But nothing seems to complete the flavor.
I wonder if I need something bitter. I don't have any Tahini, cucumbers, lettuce, or pitas.
It is possible that my sense of taste is changing because of my medications or age. I didn't used to like bitter or hot flavors but I have an increased tolerance for them.
What do you put in your Falafel? What do you put on your falafel?
Alright, I want to eat less meat, but a lot of the time I make a vegetarian recipe, it feels like it should be a side dish :(
There's a lot of meatless meals that I enjoy, but I want to add more to my recipe book.
There's no allergies to worry about, however, there are some limitations. Namely my husband & I are living in a camper van, so we don't have an oven. Actually, it'd be easier to list the things we DO have for cooking
3 burner propane stove
yup, that's it (we don't have electricity in the back unless we get shore power, which we don't have access to, so no crockpots/microwaves/toaster ovens/etc)
& it's also getting to be winter here in Ontario, so no solar ovens (I appreciate these suggestions, I just don't know how helpful they'd be right now, as I know a lot about the options that are available)
If that's not difficult enough, I also am not a big fan of lentils (I don't like the texture - if anyone who has similar issues has found a recipe that I wouldn't notice the texture, please let me know!)
& to make up for me being such a pain, here's one of my favourite vegetarian recipes
Leek Soup With Parmesan Potato Dumplings
Serves 6
2 tbs butter
1 onion, coarsely chopped
2 cloves garlic, quartered
3 leeks, thinly sliced
2 turnips, coarsely chopped
3 cups vegetable broth
6 cups water
1/2 cup cream
1 tbs finely chopped chives
Dumplings
2 potatoes, coarsely chopped
1 tbs butter
2 tbs sour cream
1/4 cup parmesan cheese
2 tbs finely chopped chives
1 cup flour
1 tsp baking powder
1 egg, lightly beaten
1 Melt butter in a large saucepan; cook onion, garlic, & leek, stirring, until leek softens
2 Add turnip, broth, & water & bring to a boil; simmer, covered, for 25 minutes
3 Blend soup until smooth
4 Return soup to same pan; stir over heat until hot.
5 Boil potato until tender. Combine all dumpling ingredients & drop rounded tablespoons of dumpling mixture into soup; simmer, uncovered, about 10 minutes, or until dumplings aer cooked through, stirring occasionally to turn dumplings. Stir in cream & chives & serve
There's a lot of meatless meals that I enjoy, but I want to add more to my recipe book.
There's no allergies to worry about, however, there are some limitations. Namely my husband & I are living in a camper van, so we don't have an oven. Actually, it'd be easier to list the things we DO have for cooking
3 burner propane stove
yup, that's it (we don't have electricity in the back unless we get shore power, which we don't have access to, so no crockpots/microwaves/toaster ovens/etc)
& it's also getting to be winter here in Ontario, so no solar ovens (I appreciate these suggestions, I just don't know how helpful they'd be right now, as I know a lot about the options that are available)
If that's not difficult enough, I also am not a big fan of lentils (I don't like the texture - if anyone who has similar issues has found a recipe that I wouldn't notice the texture, please let me know!)
& to make up for me being such a pain, here's one of my favourite vegetarian recipes
Leek Soup With Parmesan Potato Dumplings
Serves 6
2 tbs butter
1 onion, coarsely chopped
2 cloves garlic, quartered
3 leeks, thinly sliced
2 turnips, coarsely chopped
3 cups vegetable broth
6 cups water
1/2 cup cream
1 tbs finely chopped chives
Dumplings
2 potatoes, coarsely chopped
1 tbs butter
2 tbs sour cream
1/4 cup parmesan cheese
2 tbs finely chopped chives
1 cup flour
1 tsp baking powder
1 egg, lightly beaten
1 Melt butter in a large saucepan; cook onion, garlic, & leek, stirring, until leek softens
2 Add turnip, broth, & water & bring to a boil; simmer, covered, for 25 minutes
3 Blend soup until smooth
4 Return soup to same pan; stir over heat until hot.
5 Boil potato until tender. Combine all dumpling ingredients & drop rounded tablespoons of dumpling mixture into soup; simmer, uncovered, about 10 minutes, or until dumplings aer cooked through, stirring occasionally to turn dumplings. Stir in cream & chives & serve
No meat, no grease, no eggs. Well, except for one egg - in the EGGplant. Excellent appetizer, goes well with beer, vodka, dry. Fast to make - will disappear from the table fast as well.
Eggplant rolls - yours to discover...
Eggplant rolls - yours to discover...
- Current Location:Canada, Toronto
A vegan alternative to Buffalo wings, I've made up these spicy coated cauliflower bits that are sure to make yer arse spit fire. Make these with chickpea flour for a gluten-free alternative.
I didn't notice how this month passed so full it was on everything and especially on cooking. We kept receiving guests and cooking for them, visiting friends and cooking for them, giving cooking classes and doing guess what there... While packing after one of those classes we found a bowl of sliced red onions left uncooked for some reason. Quite a large bowl of crisp red onions, which are now in season. That's how the time came for me to try making French onion marmalade. And I'm so glad I did.
These almond tarts hardly take over half an hour to make because they are crustless. I suddenly found that this way I like them way more that the classic version in short pastry shells. You can use more traditional apples, pears or cherries instead of melon. I never thought about using melon here before a month ago. Turned out that it does a great job here, everybody seems to love the dessert, but I'll better tell you the whole story.
Hi all,
not sure if this is allowed but sure do hope so!
I need to make some drastic changes to mine and my 10 month olds diet.
I'm stuck on what to prepare for the days though and was hoping to get some recipes.
Vegetarian would be preferred and and recipes for finger foods would be awesome too!
Thank you x a million.
x-posted to bakebakebake.
not sure if this is allowed but sure do hope so!
I need to make some drastic changes to mine and my 10 month olds diet.
I'm stuck on what to prepare for the days though and was hoping to get some recipes.
Vegetarian would be preferred and and recipes for finger foods would be awesome too!
Thank you x a million.
x-posted to bakebakebake.
Today I have an easy-peasy every day kind of recipe that will complete any meal in a snap. You can even throw it on the grill if you're so inclined. I do this with assorted veggies and potatoes and there are several ways to mix it up - use paprika instead of fresh herbs, use rosemary instead of thyme, add some champagne vinegar - How do you do your roasted veggies?
For more info: The Realistic Housewife
For the goods:( Recipe!Collapse )
For more info: The Realistic Housewife
For the goods:( Recipe!Collapse )
I always loved khachapuri, this incredibly Georgian pastry filled with cheese. Especially the Adjarian version, which is shaped as a boat and holds a gently cooked egg over the melted cheese. Khachapuri cafe is one of my favorite Georgian places in Moscow and a couple of days ago I got lucky to learn to make khachapuri from their chefs. It turned our absolutely doable at home, which felt like magic.
Using http://budgetbytes.blogspot.co.uk/2012/04/lentil-tacos-743-recipe-093-serving.html?m=1 I made the taco seasoned lentil filling using puy lentils. I loathe lentils but bought some puy to try and this really is fantastic.
I rarely go into baking yeast cakes or bread, but sometimes there is definitely room for that in life. Exactly like I do enjoy making my own cakes for Christmas, some years I do like baking my own kulichi for Easter. They are not really labor intensive, but they certainly are time consuming. However there are times when spending a thoughtless half a day around the kitchen making something homey the same as times and times before feels just right. Especially given that proper home made kulichi are incredibly good. None of the bought counterparts will ever get close to them.
This coming Sunday everybody in Moscow is going to celebrate Easter. I was never religious, but Easter for me is a good old family tradition. And above all it's about food. I do not go into egg decorating affair, which is popular around here, but I have to have kulichi and pascha. Kulichi are special yeast fruit cakes and pascha is a kind of dense cold cheesecake. Together they produce a wonderful festive breakfast. Pascha tastes very fresh and complements the warm soft cake as a delicious spread. I do not bake my own kulichi every year, but pascha I always make myself. I do think it deserves to be made more often than once a year. It only takes half an hour but tastes really special.
In Istanbul they told me many times: we are experts in one thousand and one way to cook eggplant. And indeed they are. Eggplant salad on a menu can stand for a dozen different things. One of our dinners included two eggplant starters plus one eggplant side dish and so different all these were that nobody felt overwhelmed by eggplant. However there is much beyond the classics. My favorite eggplant starter in Istanbul was a chef's special at Meze by Lemon Tree restaurant - spicy fried eggplant with sweet tomato sauce and creamy yogurt topping. I couldn't trace it in google, but I still found a way to make it. Trial and error method always works if you go on with it long enough.
Before I came to Istanbul I heard about sicak helva - a kind of custard made of crushed tahini halva mixed with cream and baked. The dessert is traditionally eaten after a fish main as it removes fish aftertaste completely. The idea really resonated with me, so the evening we did visit a fish restaurant I was more concerned about my dessert than about my fish main. I ended up loving it and cooking it at home. It turned out to be very practical in Moscow, as tahini halva is very common around here.
Or, ahh... Baked Eggs with Lentils! But, seriously, try and tell me that egg's not sexy. It's also quite satiating. And easy. You really couldn't do better for yourself. I'm in a romantical relationship with baked eggs these days and it's perfect for this frigid first day of Spring we're having up here :)
For more check me out at The Realistic Housewife
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For more check me out at The Realistic Housewife
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I made these with extra pastry from yesterday's Cinder Banoffee Pie. It only had a little bit of sugar in it so I figured it would be fine for something savoury, and I thought the mixed spice would go well with something Middle Eastern. I've also just discovered harissa paste and smoked paprika, both of which are ambrosically delicious, and would never turn down an opportunity to use both of once; so, I decided to adapt this Daily Telegraph* recipe for chermoula squash as a pie filling. No pictures, because I didn't have the skill inclination to fold them into nice neat pie shapes, so they just looked like brown blobs. There was, however, much more to them than met the eye; inside they were sweet, spicy, golden and delicious.
( Recipe and ingredients under cutCollapse )
( Recipe and ingredients under cutCollapse )
*Please don't think I'm a Conservative! I'm a card-carrying Guardian-reading leftie, but I use a lot of Telegraph recipes. This is because I believe it's a good idea to challenge my political beliefs by reading right- as well as left-wing news sources, but in practice I find all the right-wing news and comment articles too soul-destroying to read much of, so I mostly just read the food section. But it still counts.
This is a stunning guilty pleasure. Not only it tastes as good as classic fondue. It also is three times easier to make. You unwrap a wheel of camembert cheese and stick it into the oven. Once you take it out all you need to do is deep your slice of baguette in. But if you are feeling more sophisticated than that, you add some sweet and sour jam, some thyme or rosemary and the whole thing gets romantic.
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Late in November I felt like being sad and doing nothing, so I set down with a random cookbook from my bookshelf and it randomly opened on Christmas chapter. It was saying that late November is exactly when one is supposed to make English Christmas cakes, so that they have time to mature before the big day. That's how I came to making those for the first time. That felt somehow proud to undertake this kind of month long baking venture. It turned out to very enjoyable and rewarding too, so I well might continue with it next year.
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I remember saying something about baklava just recently. Forget. These sticky cinnamon buns are the most powerful piece of anti stress baking (and eating) I ever tried. They might well be the best piece of pastry I ever produced. You will smell the nuts bubbling in sticky maple syrup and all the sweet cinnamon richness, while watching how the spiral buns puff out of their cases, catching each others' sides and crisping up on top. Twenty minutes later that one of them looking right at you will be just yours. And so will be the maple nutty goo left over at the bottom of the baking dish (which is, as often happens in life, the best part of the exercise).
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- Cooking Community Collected Recipes
Page Summary
kevinashton : Pea and Dill Risotto [+0] - full_metal_ox : To those of you who can eat peanut butter and fresh blueberries... [+4]
- anita_margarita : GREEN SOUP [+8]
- frayed_11 : Amuse Your Bouche supper club in London! [+2]
- paradisefraud : Vegan friendly cranberry mushroom seitan roast. [+0]
- goose_entity : Sourdough pancakes [+2]
- soul_cake_duck : 2 Questions [+8]
- frayed_11 : Creamy portobello and kale quinoa bake [+2]
- phenomenal : (no subject) [+15]
- frayed_11 : (no subject) [+0]
- realtormarina : Honey-Garlic Roasted Cauliflower [+2]
- frayed_11 : Creamy garlic spaghetti with roasted portobello mushrooms [+1]
- realtormarina : Vegetarian Borsch [+1]
- frayed_11 : Lentil pizza [+1]
- realtormarina : Spinach and Potato Casserole [+1]
- sylviamcivers : Jalapeno dip [+24]
- devotiggermeeko : Vegetarian, dairy free app and main [+19]
- bella_phenomena : Quinoa Flakes Substitute [+3]
- sheherazahde : Falafel Help! [+12]
- delissimo : Pears with Gorgonzola cheese, hazelnuts and honey [+7]
- the_punk_hippie : Vegetarian Recipes That Don't Feel Vegetarian? [+23]
- realtormarina : Eggplant Rolls [+13]
- paradisefraud : Buffalo cauliflower [+1]
- angharad_gov : Bean Sprout and Potato Pancakes [+0]
- pinchofcinnamon : Red onion marmalade (confit d'onions) [+4]
- pinchofcinnamon : Crustless almond melon tarts [+4]
- delissimo : Zucchini burghers with basil [+13]
- petite_star : (no subject) [+2]
- after_the_ashes : Roasted Potatoes and Asparagus [+4]
- pinchofcinnamon : Khachapuri (Georgian cheese pastry) [+4]
diana_molloy : Puy lentil tacos [+0]
- pinchofcinnamon : Kulichi (Russian Easter cakes) [+2]
- pinchofcinnamon : Pascha (Russian Easter cheesecake) [+15]
- pinchofcinnamon : Turkish eggplant salad #1002 [+2]
- pinchofcinnamon : Turkish baked halva (sicak helva) [+4]
- after_the_ashes : Sexy Baked Eggs [+0]
- cityofmist : Chermoula Squash Pies [+1]
- pinchofcinnamon : Baked camembert with thyme and lingonberry jam [+11]
- pinchofcinnamon : Christmas Black cake (Rum cake) [+8]
- pinchofcinnamon : Schnecken (German sticky cinnamon buns) [+9]
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