Marillenknödel. Marillenknödel Les Marillenknödel (Marille : abricot - Knödel : quenelle) sont une spécialité autrichienne : des abricots enveloppés dans une pâte à quenelle (parfois à base de fromage mais pas toujours) puis pochés. Pour moi qui suis quenellophile, c’est une aubaine. J’étais restée les yeux écarquillées quand j’avais découvert cette version chez Delicious Days, blog Munichois dont je suis une grande fan. L’idée de rouler les quenelles dans de la poudre de pistache plutôt que de les faire revenir dans du beurre et de la chapelure m’a enchantée : le résultat est terriblement graphique, technicolor… et bien sûre delicious !
Marillenknödel Disposer une passoire fine ou un tamis au dessus d’un bol, y verser le fromage blanc et laisser égoutter minimum 30 minutes, idéalement 1 heure. Laver et sécher les abricots, les fendre à moitié, enlever le noyau (et si nécessaire le morceau de tige restant). Sur un plan de travail bien fariné former un large boudin de pâte, le couper en 6 morceaux égaux. Cajun Chicken Stuffed with Pepper Jack Cheese & Spinach. **NEW: Check out my new twist to this dish: Hasselback Chicken! It's Cajun spiced and stuffed with pepper jack cheese & spinach. It's just as delicious but easier to make and takes less time to cook! Oh, and I'm pretty sure it will save plenty of trees because it eliminates the need for toothpicks altogether! Cheese was $1.50 a block at my local grocery store, so I took advantage of the sale and bought a few, one of which was pepper jack cheese.
My husband and I snacked on some of the pepper jack over the weekend and started chatting about the different dishes we could create with it and we came up with this. It turned out fabulous! The chicken is cooked to perfection and has a wonderful spicy kick from the Cajun seasoning and creamy pepper jack cheese filling. **If you have little ones eating this or your spice tolerance is fairly low, halve the Cajun seasoning and double the breadcrumbs. Preheat oven to 350 degrees. Flatten the chicken to 1/4-inch thickness. Enjoy! Grilled Zucchini & Eggplant Parmesan Recipe {Vegetarian} If you ever thought that grilling vegetarian-style meant nothing more than floppy vegetables and meals that left you craving more, then think again (see Ten Vegetarian Recipes for the Grill). This grilled and healthy version of Eggplant Parmesan is nothing short of spectacular, in both presentation and flavor.
The Italian-influenced herbs remind me of some of the best Eggplant Parmesan dishes I’ve eaten in restaurants and at friends’ tables, but the calorie and fat total rings in far less in this version. I realize that the claim of “no breading or frying” isn’t always a selling point but, in this case, the clean flavors of the grilled eggplant and zucchini, along with the tomato sauce and basil, are more than satisfying.
And, of course, there has to be a little cheese. Always a little cheese! In this case, it’s fresh mozzarella, melted over the eggplant rounds in the last few seconds of grilling. As an aside, I am thinking of my mum today. The recipe: Preheat the grill to medium heat. Potato Skins. I love potato skins because they remind me of 1983. Or was that 1984? Or was that 1982? Or was that 1985? Or was that… Stop, Ree! Anyway, potato skins are a nostalgic snack for me. Unless you’re talking about deviled ham balls. These potato skins are in my first cookbook, and I’ve made them forever.
(Go, Thunder! Start witha sacka potatoes. Thoroughly scrub the potatoes, then let them dry. Okay, fine. 400 will do. Use a paper towel or just your grubby (or, preferably, clean) hands to rub canola oil all over the skins until they’re nice and moist and wonderful. Stick ‘em on a baking sheet and bake ‘em until the skins are crisp and the taters are tender, about 30 to 40 minutes or so. While the taters are baking, grab some bacon. I like to cut bacon slices in half before frying them… Because they cook more evenly that way, and they also fit more neatly in the skillet.
Fry ‘em till they’re just barely crisp but mostly chewy, then throw ‘em on a cutting board. Then slice/chop up some green onions. Broccoli Cheese Soup. *Update (10/2011): We continue to love this soup (and eat it often)! I’ve edited the recipe just a bit to enhance with a bit of salt and flesh out some of the details. Enjoy! I could sum up this post by the following statement from my husband while devouring this meal: “This is the ultimate perfect dinner.”
Of course it could have been atmosphere since it had snowed all day and was the perfect night for soup, but still, when we were fighting over the last scoops in the pot, I knew this had to be a winner. I received this recipe from a commenter, Liz, who has tried several recipes from here. Come to find out, after a few months of back and forth commenting, we figured out we went to high school together and went to the same church growing up. Note: To make my life easier, while the soup is coming together, I put the chopped broccoli in a large glass bowl, cover with saran wrap and microwave for about 3-4 minutes. Ingredients Directions. Feta & pepper quinoa balls with lemon & dill aïoli recipe. Pizza bianco with artichoke hearts recipe. Mini Broccoli, Cheddar and Bacon Quiche. This is going to be a fun week on Picky Palate!
Mother’s Day Brunch Recipes today, Wednesday and Thursday then a GORGEOUS KitchenAid giveaway first thing Friday. Click HERE to see what’s up for grabs. Make sure you stop by to get entered. I am honored to be partnering with KitchenAid and Cook for the Cure for this Mother’s Day Brunch Menu and upcoming giveaway! Ok, let’s talk about these mini quiche. Here’s your line up of ingredients. You are going to fill mini pie plates with cut pieces of pie crust. Time to saute the vegetables. Add the broccoli, cook and stir for a good 10 minutes then set the pan aside. Attach your wire whisk to your mixer and let’s go! Eggs, eggs and more eggs :) 8 to be exact. A couple pinches of salt please. Don’t forget the pepper. Whisk, whisk whisk! Time to full em’ up. Like so Add your sauteed veggies. Now add your bacon pieces and some cheese. Remove from the oven and get ready to indulge How fun is this?! Mini Broccoli, Cheddar and Bacon Quiche 8 large eggs 1. 2. 3.
Curried squash, lentil & coconut soup recipe. Kale, Quinoa & Fresh Strawberry Salad with Minneola Vinaigrette. Have you ever had one of those weeks (months, years) when everything that could go wrong does go wrong, to the point where it goes beyond tragic and right into comical? That’s been my life lately, and at this point I don’t know whether to break down into sobs or laugh maniacally at the whole state of affairs. I have such good intentions and put forth as much effort as I can possibly muster into everything I do, but alas… the universe seems to have fun messing with me. I am not amused. But like I said, there’s only so much pity-partying one can do; only so many tears of frustration one can cry, so much budgeting and cost-cutting and how-the-hell-do-I-keep-a-roof-over-my-head-this-month that one can do every morning at 2am before you finally throw your hands up and just let it all go with a nervous chuckle.
I’m still worried, of course, but I have other things to do, you know? (Like writing that little book thingie we’ve been talking about for the past couple weeks…) And it was. Ingredients. Tartelette. I was going to start this by saying that I had not married into a typical Southern family but to tell you the truth, I can't think of one typical Southern home. Here in the South you can be from the Lowcountry, the Midlands or the Mountains.
Three different ways of life, three different Southern twang lingering after each word. Three different ways of seeing the sun shine bright and to make a tomato pie. I married into a Southern family with history and well, more history. My family is nomad in comparison with a history of adaptation, made colorful by the people in it and the countries we come from. I had never had a tomato pie until I met my mother in law. Nothing that my doctor would be thrilled about. That very same day, I vowed to do something my grandmother and mother had advised years before: never ever, under any circumstance try to replicate that pie. Heirloom Tomato Galette: Serves 4 to 6: Topping:3 to 4 heirloom tomatoes1 tablespoon parmesan2 teaspoons olive oil. Recette gyoza (raviolis japonais) | recette japonaise Agrémentez vos repas avec cette recette Japonaise.
Préparation : 60 min Cuisson : 10 min Difficulté : Moyenne Préparation de la recette gyoza (raviolis japonais) Commencez par préparer la pâte : Mélangez la farine, l’eau tiède et une cuillère à soupe d’huile jusqu’à obtenir une pâte homogène. Puis préparez la garniture : Epluchez et retirez les germes des gousses d’ail. Roulez la pâte en un boudin de 3 cm de diamètre et coupez des tronçons de 1 cm ; Prenez les tronçons un par un : faites une petite boule à partir du tronçon et abaissez au rouleau jusqu’à obtenir une « crêpe » la plus fine possible (la principale différence avec les raviolis chinois réside dans la finesse de la pâte).
Mettez une bonne cuillère à café de garniture au milieu de la « crêpe » et repliez en deux pour former un chausson. La cuisson est le point délicat : faites chauffer un filet d’huile dans une poêle. » Poster un commentaire Que pensez-vous de cette recette chinoise "gyoza (raviolis japonais)" ? Easy Weeknight Recipe: Lentil Soup with Lemon Yogurt Cream Recipes from The Kitchn. But lentil soup made at home is a different dish entirely. For one thing, you can control the cooking. Lentils cook in about 20 to 30 minutes, at which point they are completely tender but hold their shape. Mushy lentils come from overcooking or sitting on a warming plate for too long. Cooking lentil soup at home, you also have the advantage of your spice cupboard. Cumin is always a winner, and I like to add a good scoop of smoked paprika to give the earthy flavor of the lentils a little depth. Cinnamon has also found its way into my lentil soup recipe.
I love the warm spiciness it gives the soup. There's not much you can do about the brown color, however. Lentil Soup with Lemon Yogurt Cream Makes about 8 cups of soup Set a 6-quart or larger pot over medium heat. Turn the heat to medium-high and cook the onion until it softens and starts becoming translucent, about 5 minutes. Add the lentils, broth, and bay leaf to the pan and stir. Whisk together the yogurt, lemon zest, and lemon juice. Homemade Cheese Crackers Recipe. When my nephew comes to stay with us he likes to stand in the big front window to watch the buses come up the hill. From this viewpoint he can also see a number of plastic owls perched amidst the turrets and gingerbread of the Victorian houses he calls "castles".
I think the owls are there to keep the pigeons in check, but quite honestly, I'm not sure they're very effective. I found an antique owl cookie cutter recently, and thought it would be fun to bake owl shaped crackers with Jack when he came to stay with us last week. I used the cheese cracker recipe from Alana's The Homemade Pantry, and never looked back. They deliver big-time on the cheese flavor, are snappy and crisp, and you can bake them off at your convenience.
I baked half the crackers as owls, and then did the remaining half as teardrops. A shot I took with my Land Camera of Wayne reading and practicing the alphabet with Jack. Thanks for the inspiration A - hope to cross paths again soon. Print Recipe.