Sesame Peanut Noodles Recipe : Nigella Lawson. Baking Obsession - Stuffed Baguette. Stuffed Baguette A hollowed baguette obviously makes a perfect shell for any filling you are in the mood for. And once stuffed and properly chilled, it becomes a neat appetizer. This particular one is filled with all my favorite things: goat cheese/cream cheese, sun dried tomatoes, olives, spicy salami, crunchy bell pepper, and fresh herbs.
Makes one 12-inch long baguette; about 24 slices Ingredients: Baguette about 14-inch long8 oz cream cheese, at room temperature 4 oz fresh goat cheese 1 large garlic clove, minced ½ cup finely chopped red bell pepper (about 1 medium) ½ cup finely chopped sun dried tomatoes in olive oil¼ cup finely chopped Kalamata olives 2 oz finely chopped spicy salami About 2 tbsp minced Italian parsley About 1 tsp minced fresh thyme Freshly ground black pepper Salt to taste (very unlikely since there’re plenty of salty ingredients) Preparation: Slice off both ends of the baguette.
Using an electric mixer beat the cream cheese until smooth and lump-free. Nutella Ice Cream. This is, by far, the best ice cream I’ve made. And it’s among the easiest — just a couple of ingredients, very little effort, and the best, chocolate-y, most decadent result. If you’re not familiar with nutella, check in the grocery store where you find the peanut butter — you’ll probably find it. And when you do, take the jar, bring it home (pay for it first), spread a tablespoon or two on a piece of bread, and taste. Swoon. Repeat. Then make this ice cream. Nutella is, quite frankly, one of the best culinary creations out there — a mixture of chocolate and hazelnuts that almost defies words. It was the inspiration behind my flourless chocolate hazelnut cake, and now this. Nutella Ice Cream INGREDIENTS 1/3 cup nutella 1/3 cup sugar 1/2 cup heavy cream 1 cup milk 1 tbsp vodka DIRECTIONS Beat together the nutella, sugar, heavy cream, milk and vodka until blended evenly.
Makes about 2 cups. Simple crepe recipe for an exciting kids breakfast. I spent my junior year of college in France where I consumed about a metric ton of crepes with nutella, but it never crosses my mind to make crepes at home because we don’t have a cast-iron crepe pan and beechwood crepe spreader, so it just seems like- what’s the point? However, I’ve also been totally sick of all breakfast foods for about two and a half years now. I just can’t get enthused about eating anything before noon. So when Elizabeth suggested crepes last Sunday, I was excited at the prospect of having something different. Although they make you seem fancy, crepes aren’t really much harder to make than pancakes, and with so many options for fillings, they are really versatile and can also be pretty healthy. We did these with cottage cheese, plums, and maple syrup, but you might also try jam, ricotta, nutella, ground unicorn horns, whatever you have around.
Basic Crepes Recipe (adapted from Deborah Madison’s Vegetarian Cooking for Everyone)six servings.