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- 6 large garlic cloves, flattened
- 3/4 teaspoon ground black pepper
- Nonstick vegetable oil spray
- 4 tablespoons plain dry breadcrumbs
- 2 tablespoons all purpose flour
- 1 1/4 cups low-fat (1%) milk
- 1/2 cup finely chopped drained oil-packed sun-dried tomatoes
- 2 1/2 teaspoons chopped fresh thyme
- 4 ounces mild fresh goat cheese, crumbled (about 1 cup)
- 1/8 teaspoon cream of tartar
Preheat oven to 350°F. Combine garlic and oil in small custard cup. Cover with foil. Bake until garlic is very tender, about 35 minutes. Cool slightly. Add 1 teaspoon salt and 3/4 teaspoon pepper to custard cup and mash to paste. Maintain oven temperature.
Spray four 2-cup soufflé dishes with nonstick spray. Sprinkle each with 1 tablespoon breadcrumbs, coating bottom and sides; place dishes on baking sheet. Melt butter in medium saucepan over medium heat. Add flour; whisk until smooth, about 1 minute. Gradually add milk, whisking constantly until mixture boils, thickens, and is smooth, about 2 minutes. Stir in tomatoes, thyme, and garlic mixture. Remove soufflé base from heat.
Whisk egg yolks in large bowl to blend. Gradually whisk in hot soufflé base, then fold in goat cheese. Using electric mixer, beat egg whites in another large bowl until foamy. Add cream of tartar; beat until stiff but not dry. Fold whites into soufflé mixture in 4 additions. Divide among prepared dishes.
Bake soufflés until puffed and golden, about 25 minutes. Serve immediately.
Nutritional ContentCalories (kcal) 310 Fat (g) 18 Saturated Fat (g) 8 Cholesterol (mg) 238 Dietary Fiber (g) 1Reviews Section
Tomato Confit, Basil & Goat Cheese TerrineMartha Holmberg
Servings: ten as an appetizer.
This is one of my favorite uses for slow-roasted tomatoes. The terrine isn’t hard to assemble (use a disposable foil mini loaf pan), but it can be tricky to slice. I use an electric slicer. If you don’t have one, try using dental floss to cut nice, even slices while the terrine is still very cold. You can also serve the terrine with bread or crackers, almost like a spread.
Goat Cheese, Sun-Dried Tomato, and Roasted Garlic Soufflés - Recipes
Adapted from All Day I Dream About Food
2-2 1/2 pounds good quality fresh tomatoes
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
Fresh basil, chopped, to garnish
Freshly grated Parmesan cheese, to garnish
Preheat oven to 425º. Peel, core and quarter tomatoes, cut onion into quarters and remove stem and seeds from pepper and cut in half.
Place tomatoes, onions, pepper and garlic cloves into a glass baking dish. Drizzle with olive oil and sprinkle with oregano, salt and pepper. Toss to combine. Roast for 30-45 minutes, till veggies look caramelized.
Add veggies to a stock pot and cover with chicken stock. Simmer for about 20 minutes. Taste and adjust seasonings.
Puree mixture with an immersion blender or food processor. If using food processor, cool slightly and puree half at a time.
To serve, reheat if necessary and garnish with fresh basil. Pass Parmesan if desired.
Goat Cheese, Sun-Dried Tomato, and Roasted Garlic Soufflés - Recipes
The foods of San-Marino
San Marino is a tiny country landlocked by Italy. At only 23.6 square miles, San Marino is the fifth smallest country in the world, only larger than Vatican City, Monaco, Nauru and Tuvalu. Traditional wines of the Republic following the tradition of italian Romagna: red wine“sangiovese”, white wines “albana”, “biancale” and “moscato”. There are also liqueurs such as Tilus , ade with truffle and Duke of Guelph herbal liqueur. San Marino also produces extra virgin olive oil and honey: wildflower, acacia, chestnut, honeydew.
Local savoury dishes include fagioli con le cotiche, a Christmas bean and bacon soup pasta e ceci, a chickpea and noodle soup with garlic and rosemary nidi di rondine, a baked pasta dish with smoked ham, beef, cheese, and a tomato sauce and roast rabbit with fennel.
What has definitely been since ancient times is the passion for the “piadina”, a flat thin bread that still accompanies any type of food, from simple herb, cheese, to the finest foods meat.
- 1 baguette, about 280 g (10 oz), cut into 2.5 cm (1 in) slices
- 4 tbsp passata
- 2 tbsp sun-dried tomato paste
- 4 plum tomatoes, about 250 g (8½ oz) in total
- 140 g (5 oz) goat's cheese
- 11/2 tbsp extra virgin olive oil
- 15 g (½ oz) pine nuts
- few sprigs of fresh thyme or oregano, plus extra to garnish
- Preheat the grill to moderate. Place the baguette slices on a rack in the grill pan and lightly toast on both sides.
- Mix together the passata and tomato paste and spread a little on top of each toast, covering the surface completely.
- Slice the tomatoes lengthways, discarding a slim slice from the curved edges, to give 4 flat slices from each tomato. Lay a slice of tomato on top of each toast.
- Place 1 small slice of firm goat's cheese or about 1 tsp of soft goat's cheese on top of each tomato slice, and drizzle over a little olive oil. Scatter on a few pine nuts and thyme or oregano leaves.
- Grill for 4–5 minutes or until the cheese is beginning to melt and the pine nuts are golden. Serve the toasts hot, garnished with sprigs of thyme or oregano.
Make fruity goat's cheese toasts. Instead of the tomato topping, mix together 2 tbsp each of cranberry sauce and mango, peach or another fruit chutney. Spread this over the toasts, top with the goat's cheese and scatter over a few flaked almonds, then grill as in the main recipe. * For tapenade goat's cheese toasts, put 100 g (3 1/2 oz) stoned black olives, 1 can anchovy fillets, about 50 g, drained, 3 tbsp drained capers, 3 tbsp extra virgin olive oil, the juice of 1/2 lemon and 2 crushed garlic cloves in a blender or food processor and blend to a paste (or pound to a paste with a pestle and mortar). This makes 220 g (scant 8 oz) tapenade it can be kept, covered, in the fridge for 2 weeks. Spread onto 4 large, thick slices of toasted bread, then top with the goat's cheese and grill for 3–4 minutes. Cut each slice into 8 fingers or triangles and serve warm, sprinkled with chopped parsley. Makes 32 toasts.
Pine nuts, used in Middle Eastern rice dishes and stuffings and an important ingredient in Italian pesto sauce, are rich in a variety of minerals including magnesium, potassium, iron, zinc and copper. * Goat's cheese is a tasty source of protein and calcium, as well as B vitamins (B1, B6, B12 and niacin) and phosphorus. A medium-fat goat's cheese contains about half the fat of Cheddar cheese.
Goat Cheese, Sun-dried Tomato & Arugula Pesto Crostini
Necessity is the mother of invention, and often how a new recipe is born. In fact excess of a perishable ingredient and a desire to do something special with it often inspire tasty solutions in my kitchen!
In short here is the whole truth behind this recipe:
Pickle # 1: I have a bunch of arugula that I need to use up soon, and I do not feel like eating a salad tonight. Duh, but I always eat Arugula in my salad!
Solution #1 : Make a Pesto out of it!
Pickle #2: A basic Arugula Pesto is a bit too strong by itself on bread.
Solution #2 : It could use some sweetness and tang and possibly the addition of neutral and creamy component. Hmmm…how about topping it with SUN-DRIED TOMATOES & GOAT CHEESE?
Final Result: Aha! The perfect balance of flavors on a slice of crusty bread. It’s a party in your mouth when the sweet, acidic and chewy sun-dried tomatoes balance out the sharp taste of the pesto and the creamy texture of the goat cheese. Pair this with a crisp Sauvignon Blanc and its a lot more elating that a classic Arugula salad!
Goat Cheese, Sun-dried tomato & Arugula Pesto Crostini Recipe
Time: 15-20 minutes
Yield: 3/4 cup of Pesto
2 cups packed arugula, washed and drained
6 cloves of garlic
1/3 cup of pine nuts, lightly roasted (See note)
1/3 cup of good Parmesan cheese, freshly grated
6 whole black peppercorns
¼ cup of good quality extra virgin olive oil
¼ teaspoon crushed red pepper
Salt to taste
1/3-1/4 cup sun-dried tomatoes, sliced or diced
1 cup of goat cheese, crumbled
1 loaf French or Italian Baguette (See note)
- Pine nuts can be toasted in a non-stick skillet on low heat. Keep an eye on these as they get done quickly and can burn easily. They are ready when they have a light color change and you can smell them.
- French Baguettes are typically a lot harder than Italian Baguettes. Since I used a French Baguette, I did not toast it up for the Crostini. If you use an Italian Baguette or another softer baguette, you should toast it in the oven or under the broiler to ensure crusty bread that stands up to the toppings without getting soggy too soon.
1) In a food processor or blender combine the arugula, garlic, roasted pine nuts, Parmesan cheese, peppercorns, olive oil, crushed red pepper and salt to taste. Blend this to a thick paste, or leave some texture if you prefer a chunkier pesto.
2) Slice the baguette into 1 inch slices on a bias.
3) Spread a layer or two of pesto on each slice. Now top each slice with a few sun-dried tomatoes followed by goat cheese crumbles. I was skimpy with the goat cheese, to reduce some of the fat content, but these are even tastier when you are generous with the sun-dried tomatoes and goat cheese!
Mozzarella Stuffed Chicken
I realized that I have a ton of chicken thigh recipes, a few chicken breast recipes, and a couple of one pan chicken recipes but none that are stuffed!
So to bring that madness to an end, I have the cheesiest stuffed chicken recipe for you today (along with a fabulous giveaway below), packed with fresh baby spinach and sun-dried tomatoes , and then coated with breadcrumbs for that extra crunch.
Now I did use Panko for the first time around, but after testing this out, Italian breadcrumbs definitely takes the win for a baked chicken recipe.
Yes, this is completely baked from start to finish, and it’s just so stinking easy to whip up.
Simply butterfly your chicken, stuff, coat and place in the oven. Prep time is in less than 15 minutes!
Roasted Portobello Caps
Sun-dried tomato tapenade and goat cheese fill large portobello mushroom caps in layers. The caps are baked, blending the filling. They are served on a swirl of balsamic vinegar, one per guest, and garnished with fresh basil.
- Sun-dried Tomato Tapenade
- Sun-dried tomatoes - 2 cups, soaked in boiling water 15 minutes
- Capers - 3 tablespoons
- Garlic - 1 tablespoon, peeled
- Fresh basil - 2 tablespoons
- Salt - 1 teaspoon
- Olive Oil - 1⁄3 cup
- Portobello Mushrooms
- Portobello Mushroom Caps - 4, stems removed
- Goat Cheese - 4 ounces, crumbled
- Basil Oil - 1⁄4 cup, (see Basics)
- Balsamic Vinegar - 8 teaspoons
- Fresh basil leaves for garnish
To make the sundried tomato tapenade: In a blender or food processor combine the reconstituted tomatoes, capers, garlic, basil, and salt and briefly process until mixture forms a coarse puree. With the machine running, add the oil in a slow and steady stream. Transfer the tapenade to a clean container and refrigerate. The tapenade can be made up to 2 weeks in advance.
To roast the portobello caps: Preheat the oven to 400 F. Place the mushroom caps on a clean work surface and, using a sharp thin-bladed knife, slice the caps horizontally into 3 pieces. Spread 1 tablespoon of the tapenade on the bottom slice, crumble on 1 tablespoon of the goat cheese, and top with the middle mushroom slice. Layer with the tapenade and goat cheese as before, and cap with the mushroom top. Transfer the mushrooms to an oiled baking sheet and bake for 8 to 10 minutes or until the caps are heated through.
To serve: Drizzle 3 teaspoons of basil oil on the bottom of each serving plate, and swirl 2 teaspoons of balsamic vinegar in the oil. Center a mushroom on each plate and garnish with fresh basil leaves.
If you’re having a dinner party or some other event where you’re hoping to impress people (especially if those people aren’t vegetarian), try these gourmet vegetarian recipes – guaranteed to look beautiful and taste delicious.
Antipasto, which means “before food” in Italian, is a salad-like appetizer consisting of various fresh and pickled vegetables, cheeses, and rolled or sliced meats. For vegetarian antipasto, you can either substitute mock meat products or leave them out altogether.
Artichoke & Spinach Dip
Vegan version of classic spinach and artichoke dip. Serve warm with crackers, bread, or fresh vegetables.
These elegant little appetizers are quick and easy to prepare and absolutely delicious.
Broiled Ricotta Gnocchi
Gnocchi are usually treated like a variety of pasta and served with sauce. But these broiled ricotta gnocchi are great served plain or as dumplings.
To caramelize onions, you need to cook them for a long time in a bit of oil or butter. The hardest part of this recipe is waiting for them to finish!
A luxurious, very creamy cheese made from cultured cashew milk.
These warm and bubbly croutons go equally well with soup and salad.
Cheese plates can be simple or elaborate, with dozens of different cheeses or just a few. There’s no one right way to make a cheese plate, but these guidelines can help you put together a cheese plate you and your friends will never forget.
A rich and slightly sweet vegan pâté.
Delectable "crab" cakes made with tempeh and served with sherry sauce.
A platter of crudités typically consists one or more types of raw vegetables served with one or more dips. These can be served as an appetizer, at a buffet, in place of a salad – the sky is the limit. Here are some ideas for interesting crudité platters.
A lovely, thick eggplant dip. Great with crackers, French bread, pita bread, or crudités.
Maki rolls are a vegetarian relative of sushi. This recipe calls for cucumber and avocado, but you can experiment with other ingredients as well.
If you miss the taste of chopped liver, give this vegetarian pâté a try. You might even be able to fool your non-veggie friends.
A blend of sweet, sour, and spicy makes this peach salsa an unusual and delicious summertime condiment.
Red Onion Confit
A simple recipe that yields a delicious appetizer.
Roasted Red Pepper Dip
The first time I tasted this roasted red pepper dip, it was so good that I actually gasped.
Sun-Dried Tomato and Basil Cream Cheese
This savory, tangy vegan cream cheese is excellent on bagels or as a dip for raw veggies.
Sun-Dried Tomato Pâté
Looking for an elegant and tasty appetizer? Look no further – this is a real treat for even the most discriminating palates. Also try "red, white, and green" pâté.
Tapenade – Olive Dip
A typical Mediterranean dip, made mostly of olives and olive oil. Traditional recipes include anchovies, but there is absolutely no need for them here.
Try adding truffle oil to extra creamy hummus for a gourmet treat.
Tuscan Bean Dip
This elegant bean dip is known as fagioli in fiasco, or beans in a bottle. Traditionally made in Tuscany in a Chianti bottle cooked in embers in a brick oven, this modern version is creamy and delicious.
Arugula isn’t to everyone’s taste, as it has a slightly spicy, peppery flavor. For those who can’t get enough of it, this salad with toasted pine nuts will hit the spot.
Asparagus, olives, mint, bell pepper, and onion – a nice mix for a summer salad.
Bean Salad with Walnuts and Feta
When you cook your own beans, they are one of the healthiest things out there, and they are delicious with just a pinch of salt. They are also wonderful paired with feta and toasted walnuts, as in this simple bean salad.
Bell Pepper Salad
If you like bell peppers, this beautiful salad made of roasted green and red bell peppers from North Africa (Morocco and Tunisia) will be a real treat.
Yes, it is possible to make vegetarian Caesar salad, and with this recipe you’ll never even miss the anchovies.
This tomato-mozzarella-basil dish is my favorite starter even though I make it myself regularly, I always order it when I eat out.
Chèvre (Goat Cheese) Salad
The contrast between the cool lettuce and the warm goat cheese and toast makes this a real treat in the summer.
Warm chickpea salad with artichokes and sun-dried tomatoes – a real treat.
There’s nothing like a bowl of fresh, sweet fruit salad in the summer. No one really needs a recipe for fruit salad, but here are some ideas to get you started.
Porcini and Fennel Salad
Porcini, fennel, and vanilla oil make a simple but stunning salad.
Sabzi – Herb Salad
If you grow your own herbs, this healthy salad is a great way to enjoy them… or show them off.
Sun-Dried Tomato Salad
This tangy dish is easy to prepare and is especially delicious in the summertime.
A very simple yet surprisingly tasty salad, perfect as a first course or on a picnic.
White Bean Salad
This is a simple and delicious recipe, perfect for a summer picnic.
Winter White Bean Salad
I served this warm white bean salad at a dinner party and more than half the guests wanted the recipe. It is absolutely delicious and very easy to make.
Crêpes are thin pancakes that can be wrapped around just about anything to turn it into an elegant meal, or just folded and topped with something yummy. Try some of these fillings and toppings, or experiment to invent your own.
These elegant little eggplant slices rolled around cheese and herbs will impress everyone.
Garlic Mashed Potatoes and Parsnips
These aren’t much more work than regular mashed potatoes, but they have a lot more flavor.
Grilled Tomato Sauce
This tomato sauce is quick and delicious. The rich flavor complements goat cheese and eggplant dishes.
Red Pepper Coulis
A coulis is a puréed sauce. Try this roasted red pepper coulis with soup, pasta, or tortilla chips.
These peppers are tasty plain or with rice, bread, or pasta.
Potato Leek Gratin
Potatoes and leeks are one of those combinations that are just meant to be, and this gratin recipe is the perfect way to enjoy them.
These stuffed tomatoes from southern France are delicious served with soup, pasta, or rice dishes.
Red Cabbage with Cranberries
A sweet-and-sour side dish that will brighten your table at Thanksgiving or any time of the year.
Roasting vegetables brings out all kinds of flavor and depth. This recipe is just a guide – feel free to add/subtract/substitute any of the vegetables.
If you like potato dishes, you’ll love this Spanish potato recipe with saffron, almonds, and bread crumbs.
Serve these incredibly flavorful stuffed bell peppers alongside a green salad for an easy, colorful meal.
Savory onions wrapped around a tasty filling make a unique main or side dish.
Stuffed Round Zucchini
They taste pretty much the same as their cucumber-shaped siblings, but small, round, green zucchini are much cuter. This easy recipe for stuffed round zucchini lets you enjoy the cuteness just a little bit longer.
Tomato Cheese Tart
An extremely simple dish that is always a hit. Everyone who eats it raves about the crust.
I don’t know anyone who doesn’t love gratins – there’s something about the cheese/bread crumb layer on top that appeals to just about everyone. If this sounds like you, try this tasty way to use up some leftover vegetables.
Asparagus Leek Soup
A lovely, rich soup made with asparagus, leeks, and mushrooms and topped with a corn and bell pepper garnish.
Chilled soups are wonderful in the summertime, and they tend to be incredibly easy to prepare. This creamy avocado soup is no exception.
Bell Pepper Soup
A delicious, colorful soup that can be served hot or cold.
Rich, cold, and a lovely shade of orange, carrot vichyssoise swirled with a balsamic reduction will impress your friends and delight your tastebuds – only you will know how simple it is to prepare.
A flavorful and incredibly creamy yet entirely vegan soup, with a texture similar to that of a thin potato purée.
Cream of Broccoli Soup
A lovely green soup packed with vitamins and flavor.
Curried Carrot Coconut Soup
An incredibly flavorful vegan soup that takes only 15 minutes to prepare.
French Onion Soup
Traditional French onion soup is made with beef broth, but this vegan version is just as flavorful.
This garlic soup is as good as anything you’ve ever had in a restaurant – it is wonderfully rich and velvety.
Moroccan Chickpea Soup
Chickpeas and red pepper coulis make a fresh and flavorful soup.
A lovely, creamy vegetarian/vegan soup which is the essence of mushrooms.
This is a rich and delicious vegetarian alternative to New England clam chowder.
Potato Leek Soup
There’s something about the combination of potatoes and leeks in a creamy soup base – it’s a terrific comfort food.
Potato Zucchini Soup
An easy, incredibly flavorful soup that tastes best just barely warm.
Raw Corn Chowder
Fresh corn is so sweet and delicious that there’s no need to cook it.
Roasted Corn Soup
A great way to enjoy corn – this roasted corn soup is rich and spicy.
Roasted Leek and Carrot Soup
Smooth and delicious.
Roasted Vegetable Stew
Roasting brings out all the rich flavor and sweetness of veggies.
Sweet Potato and Corn Chowder
Sweet potato chowder with corn, peppers, and carmelized onions is a real cold weather treat.
Sweet Potato-Tomato-Chipotle Soup
Warm up quickly with this easy but flavorful vegan soup.
A simple combination of potatoes, onions, and milk that make a deliciously creamy, chilled soup.
White Bean and Tomato Soup
This white bean and tomato soup flavored with sage and thyme is an elegant alternative to minestrone soup.
Wild Rice and Cranberry Soup
An elegant soup made of wild rice and cranberries laced with sherry.
There’s nothing quite like buttermilk biscuits hot out of the oven.
Hot cornbread is absolutely delicious topped with butter or cream cheese.
I find that the nicest meals are always nicer with some bread in my hand, preferably warm from the oven. We don’t have a nice bakery nearby, so I have to make my own rolls, and this is the simplest recipe I’ve found.
Hot Cross Buns
If you enjoy baking and have plenty of time, why not make some homemade hot cross buns? They’re traditional during Good Friday, Easter, and Lent, but of course the recipe is just as delicious any time of the year.
Rosemary focaccia, from Italy, is one of my favorite breads in the world, and the hardest part of this recipe is waiting for the dough to rise.
Sun-Dried Tomato and Olive Bread
Sun-dried tomatoes, olives, walnuts, and herbs combine in this Mediterranean-inspired bread.
Chicken-free version of a classic Italian entrée: lemony, garlicky, capery chickpeas served over pasta or mashed potatoes.
Deep-Dish Potato Pie
If you’re looking for a rich and elegant dish and aren’t worried about calories, give this beautiful potato pie a try.
Eggplant layered with tomato sauce and topped with saffron custard makes an elegant and delicious main course.
Eggplant Parmigiana / Parmesan
This classic vegetarian dish is a perfect main course served alongside/atop plain pasta.
These elegant little eggplant slices rolled around herbed ricotta will impress everyone.
Eggplant Zucchini Gratin
Layers of eggplant and zucchini with tomato sauce and custard make a delightful first or main course.
Making fresh pasta takes less than an hour and you can’t beat it for taste and texture. Kids will love the different color possibilities.
Grilled Vegetable Gratin
This hearty dish is made with pasta and grilled vegetables and topped with melted cheese.
Tender seitan with a crisp, nutty crust: so delicious you’ll feel like saving it for special occasions, but quick and easy enough for any day of the week.
Don’t let this Turkish stuffed eggplant’s prep time scare you – less than 20 minutes is hands on, and since it tastes best at room temperature, you can make it a day in advance. This recipe uses quite a bit less oil than traditional imam bayildi, but it’s just as delicious.
Vegetarian lasagne is easy and delicious. Here’s a variation on the classic red sauce version, with some extra vegetables.
Spinach lasagna, sometimes called lasagne Florentine, is a classic vegetarian dish made with a creamy white sauce, cheese, and vegetables.
Serve leeks baked with several cheeses and a bit of cream over flavorful pasta or rice for a rich and delicious treat.
Moussaka is a Greek dish traditionally made with lamb or beef. This vegetarian / vegan moussaka recipe uses portobello mushrooms and seitan instead. A rich and delicious main course.
Mushroom Goat Cheese Lasagna
This is a beautiful, elegant, and somewhat complicated lasagna, which makes it perfect for a dinner party.
Three kinds of mushrooms combine with cheese, garlic, and pasta into a lovely main course.
Wild mushroom risotto is earthy and unbelievably rich. It takes some time at the stove, but is well worth it for a special dinner.
Working with filo dough is not as difficult as you might think, and this elegant mushroom dish is well worth the effort.
Pissaladière is an onion pizza or onion tart from Provence. Traditionally made with anchovies, this vegetarian pissaladière is spiced up with tapenade instead.
A Spanish dish traditionally made with meat and shellfish. This flexible veggie version is simpler, but no less delicious.
Seitan and onions roasted in balsamic vinegar make a quick recipe for a hearty and delicious cold-weather dish.
Tender seitan rolled around tofu ricotta, herbs, and onions, then baked in tomato sauce. A bit complicated, but worth it!
Seitan with Herby Wine Sauce
Creamy sauce over crisp seitan makes a delicious and romantic meal.
Sweet Potato Gratin
Sweet potatoes layered with black beans, rice, and spinach make a hearty, healthy main course.
Crisp, flavorful tofu served with salad is an excellent vegetarian replacement for chicken milanese.
Winter Squash Risotto
Risotto isn’t difficult to make, but it does require a lot of standing at the stove, stirring away. The end result, however, is delicious and a wonderful comfort food.
One of the most delicious ways to use zucchini that I’ve ever found, and it’s quick and easy too! This dish is perfect for parties and pot lucks, because you can make it the day before and it tastes great whether hot or at room temperature.
Simple but stunning: roasted zucchini slices wrapped around herbed ricotta and served on a pool of warm tomato sauce.
This is one of my favorite desserts of all time. It’s also lovely with a cup of tea for breakfast or a mid-afternoon snack.
Cashew Cardamom Cupcakes
Cashew butter frosting on top of little cashew butter cakes… how can you go wrong?
Chocolate Hazelnut Cookies
Crispy, sweet, delicious vegan cookies!
Chocolate Mocha Cake
I developed this recipe with a friend about 10 years ago. It’s extremely rich and fattening, but well worth every calorie.
This has got to be one of the easiest and most delicious desserts that exists. Many chocolate mousse recipes call for gelatin not this one!
These delicious chocolate-nut candies are easy to make and will keep for two weeks (if they last that long!)
Chocolate Peanut Butter Cake
A delicious, rich, warm chocolate cake with a hint of peanut butter that tastes even better when served with berry sauce and/or vanilla ice cream.
Whether you fill them, top them, or both, sweet crêpes make the ultimate elegant dessert. Once you’ve whipped up the batter, the hardest part is figuring out the perfect combination of fillings and/or toppings for your own personal sweet tooth.
Frozen Anisette Soufflé
Frozen soufflés make a nice, light dessert after a rich meal. This recipe calls for anise-flavored liqueur, but you could use another flavor like orange or hazelnut instead.
Sweet, rich cheesecake with a ginger snap crust and orange glaze.
Light and tangy perfect after a heavy, rich, or spicy meal.
A vegan version of Milanos®, Pepperidge Farm’s® crisply rich and elegant chocolate sandwich cookies.
Make a big batch of vegetarian mincemeat so that you can make a few pies and have some left over to serve with ice cream, custard, pudding, or crêpes. You can also can or freeze it for later.
Light, refreshing, and 100% vegan. Can be made with lemons or berries too.
Peanut Butter Cheesecake
A smooth and creamy peanut butter filling with a dense brownie crust. And it’s vegan!
Plum pudding is a traditional Christmas dessert in the UK, and is normally made with suet. Julia Child’s version shows that there’s no reason plum pudding can’t be vegetarian.
Sweet, tart, and very "plummy," this plum sorbet is made without an ice cream machine.
When you add just the right amount of sugar, rhubarb cobbler is divine – especially for breakfast.
Strawberry Rhubarb Pie
Not too sweet, not too tart, strawberry rhubarb pie is one of the best summer desserts.
When it’s hot out, a cool strawberry sorbet really hits the spot.
Vegan Pumpkin Cheesecake
A sweet, creamy blend of pumpkin, tofu, cashews, and banana, topped with candied pecans.
If you crave the spiciness of a bloody mary but don’t want the alcohol, try this tasty variation – or make the real thing.
Homemade ginger ale is easy to make and much more "gingery" than anything you can buy at the store.
Lassi is a sweet Indian drink made from yogurt – it’s perfect for cooling your mouth while eating spicy food.
This tangy lemonade is so refreshing, you’ll want to drink it all summer.
This traditional Spanish drink goes well with spicy foods, is delicious in summer, and works well as a party punch bowl. There’s also a non-alcoholic version that kids will love.
When you feel like having something a little more special than plain old juice, try this sparkling juice recipe.
Delia Smith's Summer Collection: 140 Recipes for Summer
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Indeholder "Conversion tables", "Introduction", "Chapter One. Soups, Starters and Light Lunch Dishes", " Chilled Fennel Gaspacho", " Piedmont Roasted Peppers", " Roasted Tomato Soup with a Purée of Basil", " Olive Croûtons (Ciabatta)", " Fried Halloumi Cheese with Lime and Caper Vinaigrette", " Chilled Lemon Grass and Coriander Vichyssoise", " Provençale Tapenade", " Fresh Asparagus with Foaming Hollandaise", " Sautéed Asparagus with Eggs and Parmesan", " Asparagus under Wraps", "Chapter Two: Herbs, Salads and Dressings", " Middle Eastern Tabouleh salad", " Mixed-leaf Caesar Salad", " Pitta Bread Salad", " Roasted Tomato Salad", " Grilled Spanish Onion with Rocket-leaf Salad", " Home-made Pesto Sauce", " Pesto Rice Salad", " Marinated Mozzarella with Avocado", " Tomato, Mozzarella and Basil Salad", " Fresh Crab Salad in Vinaigrette", " American Blue Cheese Dressing", " Balsamic Vinaigrette Dressing", "Chapter Three. Summer Fish and Shellfish", " Salmon Rösti Fish Cakes", " Rösti Crab Cakes", " Toasted Sweetcorn Salsa", " Avocado salsa", " Salmon with a Saffron Cous-cous Crust", " Tomato and Olive Vinaigrette", " Salmon Steaks with Avocado and Crème Fraîche Sauce", " Hot and Sour Pickled Prawns", " Fried Skate Wings with Warm Green Salsa", " Thai Red Curry Paste", " Thai Fish Cakes with Cucumber Dipping Sauce", " Angel-hair Pasta with Thai Spiced Prawns", " Thai Salmon Filo Parcels", " Baked Salmon and Sorrel Creams", " Chilled Marinated Trout with Fennel", " Californian Grilled Fish", " Quick Coriander and Lime Tartare Sauce", "Chapter Four. The Vegetables of Spring and Summer", " Warm Potato Salad with Lemon and Chive Vinaigrette", " Oven-roasted Ratatouille", " Sliced Potatoes Baked with Tomatoes and Basil", " Roasted Fennel Niçoise", " Compote of Garlic and Sweet Peppers", " Baby Summer Vegetables with Lemon Vinaigrette", " Oven-roasted Potatoes with Garlic and Rosemary", " Red-coated Courgettes", "Chapter Five. Barbecue and Outdoor Food", " A Mixed Grill with Apricot Barbecue Sauce", " Spiced Lamb and Cashew Kebabs", " Sweet Pepper and Coriander Relish", " All-American Half-pounders", " Mexican Tomato Salsa", " Barbecued Sardines with Summer Herb Sauce", " Marinated Halloumi Cheese Kebabs with Herbs", " Barbecued Sweetcorn", " Crunchy Peanut-coated Drumsticks", " Oven-baked Chicken with Garlic and Parmesan", " Home-made Lemonade", " Pineapple Cooler", " Debbie Owen's Iced Tea", "Menu: Summer Entertaining", "Chapter Six. A Vegetarian Summer", " Rigatoni and Asparagus au Gratin", " Savoury Feta Cheesecake", " Twice-baked Goat's Cheese Soufflés with Chives", " Roasted Vegetable Cous-cous Salad with Harissa-style Dressing", " Roasted Mediterranean Vegetable Lasagne", " Pasta 'Puttanesca' (Tart's Spaghetti)", " Frijolemole", " Cold Poached Egg Salad with Watercress Sauce", "Chapter Seven. Summer Meat and Poultry", " Pork Saltimbocca", " Baked Lamb with Rosemary with Redcurrant and Mint Sauce", " Sri Lankan Curry", " Coconut Sambal", " Spiced Pilau Rice", " Coriander Chutney", " Baked Thai Red Curry Chicken", " Lamb's Liver with Melted Onions and Marsala", " Chicken with Sherry Vinegar and Tarragon Sauce", " Chicken Basque", "Chapter Eight. Jellies, Creams and Compotes", " Peach Wine Jellies with Peach Purée", " Gooseberry and Elderflower Jellies", " Italian Rice Creams with Gooseberry and Elderflower Purée", " A Terrine of Summer Fruits", " Summer Fruit Compote", " Summer Fruit Compote Scented with Lemon Grass", " Vanilla Cream Terrine with Raspberries and Blackcurrant Coulis", " Rhubarb Compote", " Rhubarb Yoghurt Fool", " Gooseberry Yoghurt Fool", " Compote of Fresh Figs in Muscat Wine with Vanilla Custard", " Fresh Peaches Baked in Marsala with Mascarpone Cream", "Ingredients Update", "Chapter Nine. Ices and Granitas", " Strawberry Granita", " Caledonian Ice Cream", " Macadamia Praline Ice Cream", " Gooseberry and Elderflower Ice Cream", " Lemon Meringue Ice Cream", " Rhubarb Crumble Ice Cream", " Quick Nougatine Ice Cream", " Ice-cream Sodas", " Hot Fudge Sundae", " Strawberry Cheesecake Ice Cream", " Coconut Ice Cream", " Lime Syrup", " Very Easy Vanilla Ice Cream", " Macadamia Nut Brittle", "Chapter Ten. Summer Baking and Desserts", " Summer Fruit Millefeuille", " Fromage Frais Cheesecake with Strawberry Sauce", " Caramel Meringues", " American Muffins", " Blueberry and Pecan Muffins", " Fresh Apricot and Pecan Muffins with Cinnamon Icing", " Coffee and Walnut Muffins", " Blueberry and Cinnamon Muffin Cake with Streusel Topping", " A Very Easy One-crust Pie", " Rhubarb One-crust Pie", " Gooseberry One-crust Pie", " Cherry One-crust Pie", " Apricot One-crust Pie", " Raspberries and Redcurrant One-crust Pie", " Plum One-crust Pie", " Blackcurrant One-crust Pie", " Blackberry and Apple One-crust Pie", " English Gooseberry Cobbler", " Rhubarb Cobbler", " Mixed Fruit Cobbler", " Coconut Lime Cake", " Pile-it-high Orange and Rhubarb Meringue Pie", " Hazelnut Shortbread with Summer Fruits", "Equipment Update", "Chapter Eleven. Summer Preserves", " Sweet Pickled Cucumber Slices", " Preserved Pickled Peaches (or Nectarines)", " Pickled Limes", " Spiced Pickled Runner Beans", " Fresh Apricot Preserve", " Gooseberry and Elderflower Preserve", " Preserved Dried Tomatoes", "Chapter Twelve. Bread, Pizza and Focaccia", " Mini Focaccia Bread with Four Toppings", " Mini Focaccia Bread with Red Onion, Olive and Rosemary Topping", " Mini Focaccia Bread with Rock-salt Topping", " Mini Focaccia Bread with Blue Cheese, Garlic and Thyme Topping", " Mini Focaccia Bread with Basil and Sun-dried Tomato Topping", " Sun-dried Tomato and Ricotta Bread", " Green Peppercorn Bread", " Wholegrain Bread with Sunflower and Poppy Seeds", " Frying-pan Pizza with Smoked Mozzarella and Sun-dried Tomatoes", "Index".
Man skal ikke gå ned på udstyr, så man skal selvfølgelig have både en "heat defuser" og en "olive stoner" i sit hus. Måske også noget der kan omsætte fl. oz., fahrenheit og self-raising flour til brugbare opskrifter? Hun ser ud til at stave tomatsuppe Gaspacho her, men Gazpacho online. ( )