extras recipes
Nope, no BASIL in this sauce … what’s the big deal with basil anyways, it’s great in pesto, in salads and other dishes that have bright, summery, fresh flavours and that require little or no cooking and we use it so much anyways (see green tomato sauce recipe here, where I use basil), but I think that for this very thick...
Like with every series, a new character arrives to stir up some trouble and add some excitement ! The cone ! Just an extra touch to enjoy your ice cream in a hand-held way and quite easy to make. Brik pastry sheets, used in North African countries for preparing dishes is similar to filo pastry sheets but much thicker and sturdier and easier to...
These buns are neither cakes nor pastries and not to be confused with a dessert ! These breads are more like traditional bread in which there is cocoa powder, dried fruit and nuts and pieces of chocolate. To be enjoyed during breakfast with butter and honey or jam or simply as a snack. I used a dutch oven or hot pot (with lid) to bake them and a...
Now why would one even bother making one's own homemade chicken livers terrine (which is a denser/chunkier version of a pâté) when one could just as easily buy just about any type of terrine for a just few euros ? (I used "just" 3 times here)… Because terrines can be like some processed meats, mysterious in...
I’m doing (or preparing to do) a lot of experimenting with pizza dough ingredients ! Unfortunately, I haven’t quite decided how many, maybe 6, or 18 or 36 experiments ! In the meantime, just a little experiment with pita flatbread dough. I’ve decided to create my own flour mix using regular all-purpose flour with the addition of...
In summer, we have more free time to prepare things so we don’t have to prepare them later when it’s too hot and sunny and it’s also a good time to time to take care of things that we didn’t have time to do before, like cracking all those walnuts that we have leftover from last winter. Obviously, the basil will be growing...
Bread is not hard to do ! Especially with a covered casserole or & dutch oven ! The concern is that the crust is often less crispy than bread from a bakery… the solution is the dutch oven and some water vapor. My recipe is relatively simple and quick to make, you just have to be patient with the time needed for the dough to rise,...
Did you say tomato leaves ? YES ! Green tomatoes ? Why not ! Of course there are many other tomatoes that are more appropriate for purée, sauce & paste, but I couldn’t resist the vibrant green colour. The taste of the green tomatoes, whether as a purée, sauce or paste is quite different from red tomatoes, it’s...
Anytime is a great time to enjoy different types of flatter breads such as french fougasse or italian foccacia or greek lagana and others too. But summertime seems like a great opportunity to experiment with and to taste the many variations which can be served with marinated and/or pickled vegetables, cheeses, cured meats, etc.. I had previously...
One regular chicken egg is equal to five little quail eggs ! This year for Orthodox Easter, I wanted to dye eggs red again, but not just any eggs but little speckled quail eggs. Why ? Two reasons ! To use them as garnish on my mini-tsoureki breads and second reason, to eat less eggs than I usually do around this time of year. The envelope of red...