bruschetta, jam, anything that you'd make to put on top of bread.
We will have a family lunch next saturday so I would like to prepare coconut macaroons for my grandchildren.It will be my first macaroons so I'd be pleased if anyone can help, I'm looking for easy recipe. My grandchildren enjoy pastries filled with coconut so any suggestions would appreciated too. Thanks
anyone have a favorite compound butter?
anyone make their own butter at home?
just recently made an asiago, chili garlic butter to go with a baguette.
It was delicious the day it was made, but a bit spicy as it aged.
maybe less chili next time.
Asiago, Chili, Garlic Compound Butter
1 stick of unsalted butter, room temp
3 T asiago cheese grated
1 tsp dried chili flakes or 1 small chili minced. (again this gets hot over time)
1/2 tsp garlic (roasted or raw) minced
pinch of salt
The dough is bulk proofing right now. I am making a triple batch of hard rolls and would like to top a few of them, i.e. most with either poppy, sesame or sunflower seeds. I wonder what the best way to make them stick would be.
Thank you for your help.
Yes it's bad. But it isn't toast or bruschetta, so it will do me until I'm bored.
(I'm not sure this the forum for recycling stale bread, so excuse me if I'm imposing myself....)
I've been making croutons for salad the old fash' way, deep-fried cubes in hot oil (none of this healthy drizzling your cubes with EVO for a quick toasting in the oven), and simply deep-frying little triangles of bread, for no reason, other than they're quite tasty with salt and pepper.
Just thought I'd share for peeps addicted to hummus/houmous and all other variations on the chick-pea dip, but do not have the time to prepare it from a tin of chickpeas, let alone make it from dried peas as I do.
Hummus is actually a chickpea dip without tahini, but in the West we're all accustomed to it made with tahini, the hummus bi tahina (C.Roden).
Cut out the hummus (the fibrous matter and nubby taste), voila, you've tahini 'salad', that is, a creamed dip.
I bought some seville oranges recently from a local farmer who sells them around this time every year, so today is orange marmalade day. Here's the recipe I use from the book Putting Food By--
I am making apple pies and would love to make pectin from the skins since I will have a huge pile. I can feed them to the ducks/ hens and actually have some guilt because they love to race around with the spiraled skin hysterically before eating them.
But I am drifting sorry
Cinnamon toast..,well yeast in general is a comfort food at work
If we are on the verge of collapse we look at each other and say " I need toast!"
It is crunchy Xanax for stressed out nurses, doctors ect..
So tomorrow is a going away for a dearly loved girl
I am making her lemon cheesecake squares
But I want to bring cinnamon toast
We have a toaster