Bundt cake tins are notoriously difficult to use in my experience. In the right hands however, they seem to work beautifully. This is my nephew Chris's first attempt I believe. He used a Williams Sonoma Devil's Food cake mix. (See link below the photo) Show off!
https://www.williams-sonoma.com/products/williams-sonoma-devils-bundt-cake-mix/
My niece Jessie is a mom trying inventive ways to get vegetables into her son's diet. She made these muffins in a snap this morning and they turned out just fine. They might look a little green but they taste deliciously like bananas. To find the recipe, click on the link below Jessie's muffins.
I roasted beets in a very complicated way for this salad, as per instructions in an internet recipe. It was ridiculously complex. Whatever way you can cook, peel and slice the beets is fine, including by opening a tin.
On the issue of micro-greens...... I sent my husband to the grocery store to find them (first mistake) indicating that sprouts would do if micro-greens were unavailable (second mistake). He brought me a tub of alfalfa sprouts. There is nothing inherently wrong with alfalfa sprouts, except that a small tub holds about a thousand of the things matted together. And, the instructions for use indicate that they must be washed and then cooked for at least one minute prior to use, a process that renders them basically unusable.
With the exception of listing ingredients that you might not have thought of combining previously, salad recipes are a bit unnecessary in my view. You can basically throw together any ingredients you fancy, then pour on a vinaigrette, and a salad you have made. As an example, my cousin's husband combines a number of tinned ingredients in layers to form a salad he calls "Medley of Love". My cousin likes it because she doesn't have to make it.
The vinaigrette that I used:
Methods:
Artfully combine the ingredients on a platter, then drizzle with the vinaigrette. To be honest, I think Green Goddess dressing would go well on this salad, and would look very pretty as well.
I love soda bread because it is quick to make, so tasty, and so Irish. This is a new recipe for me, which incorporates several ingredients that I have not previously used in soda bread: butter, an egg, and raisins. It turns out this bread was very 'whole-wheaty' in texture and flavour. I suspect it would be preferable to use half whole wheat and half all-purpose flour, or for a more refined loaf, simply use all-purpose flour. Just don't call it whole wheat soda bread.
Ingredients:
Methods:
Preheat your oven to 400°F. Line a baking sheet or cast iron skillet with parchment paper or a silicone baking mat.
Whisk the buttermilk and egg together in a bowl. Whisk the flour, granulated sugar, baking soda, and salt together in a larger bowl. Cut in the butter until the mixture resembles coarse crumbs, then stir in the raisins. Pour in the buttermilk/egg mixture. Gently fold the dough together until dough it is too stiff to stir. With floured hands on a lightly floured surface, work the dough into an (approximately) 8 or 9 inch round loaf as best you can. Knead the dough for about 30 seconds or until all the flour is moistened. If the dough is too sticky, add a little more flour.
Transfer the dough to the prepared skillet/pan. Using a very sharp knife, score a deep X into the top. Bake until the bread is golden brown and center is cooked through, about 45 minutes.
Several years ago, I was smitten with the Smitten Kitchen cookbook and tried many recipes from it, this savoury tart being one of them. Then I lent someone the cookbook and haven't seen it since. I made the tart you see in the photo from memory but realized afterward, that of course, the recipe is online. I present you with the link now.
https://smittenkitchen.com/2007/10/butternut-squash-and-caramelized-onion-galette/
My sister Sylvia is canning royalty, a princess of processing. She was given a basket of organic peppers and promptly turned them into a savoury jelly and 'jam'.
Ingredients for the Jelly:
Methods:
Cut the peppers into discs using kitchen shears; it is easy and you won’t get the juice on your hands. Discard the stems. Place the chopped peppers in a large heavy pot. Add sugar, vinegar, lime juice, and salt.Bring to a boil then reduce the heat to low and simmer for about 20-30 minutes, stirring regularly.
Return the pot to the burner and bring the liquid to a boil. Stir in a pouch of liquid pectin and boil hard for 1 minute, stirring constantly. Be careful the mixture doesn’t boil over. Remove from heat.
Ladle the hot liquid into 1-cup sized sterilized canning jars and screw on the lids. Process in boiling water bath 10 minutes.
Ingredients for the Jam:
Fill 4 one-cup sterilized jars with this jammy mixture, wipe the tops of the jars, cap and process in a hot water bath 10 minutes.
One really doesn't need a recipe to make a carrot salad, but this is apparently one that the French make so I will probably lose weight when I eat it. I've seen a version with added chickpeas, which would provide some nice texture and protein. If you happen to have a food processor, I believe the final product would be less mushy than it turns out to be when the carrots are shredded on a box grater.
Ingredients:
Methods:
Grate the carrots in a food processor or using a box grater. Set aside.
In a salad bowl, combine the Dijon mustard, lemon juice, honey, oil, cumin, salt and pepper. Add the carrots, fresh parsley and scallions and toss well. Taste and adjust seasoning as you like.
Here's a fun dish to serve with drinks if you want to put a little drama in your life. The recipe developer, Melissa Clark, describes the dish as a giant cheese puff meets Yorkshire pudding, with a crisp outer crust and a soft custardy interior. I halved the recipe and it seemed to work. I suspect that using the full recipe would produce a more dramatic result. In fact, I've seen a more dramatic result, and let's face it, drama is the best part of this dish.
Methods:
Heat your oven to 425°F.
In a large bowl, whisk together the flour, salt, and pepper. In a separate bowl, whisk together the eggs and milk. Whisk the eggs into the flour mixture until just combined. Then stir in the herbs. Melt the butter in a 12-inch cast-iron or other oven-safe skillet over medium-high heat. Continue to cook until the butter smells nutty and turns brown, 5 to 7 minutes; then swirl the skillet so the butter coats the bottom of the pan.
Pour the batter into the skillet, and scatter the cheese and flaky sea salt over the top. Bake until the Dutch baby is puffed and golden, 20 to 25 minutes.
Serve immediately, garnished with herbs, and with Sriracha and/or lemon wedges on the side if desired.
