Homemade Creamed Corn

As a child, I always enjoyed corn, but not particularly creamed corn from a can. This recipe that I drafted changed my mind because it is homemade. A sprinkling of red pepper flakes, some fine freshly cracked black pepper, combined with corn kernels and fresh cream makes all the difference and you can control the salt content besides.

I made this in preparation for some Johnny cakes to go along with a baked Potato Puff. Certainly a warming winter meal. I do enjoy vegan dinners, but sometimes I just want something that is packed full of cheese and carbs. This really should become a staple on your menu.

Homemade Creamed Corn

5 cups of frozen corn, thawed
1 1/2 cups of heavy cream
1 teaspoon of sea salt
1 1/2 tablespoons of sugar
freshly cracked black pepper to taste
2 tablespoons of butter or oil
2/3 cup of whole milk
2 heaping tablespoons of chickpea flour (besan)
1/4 - 1/2 teaspoon of red pepper flakes
1 tablespoon of fresh chives, finely chopped
1/2 cup of fresh Parmesan cheese, finely grated

Heat the butter (or oil) in a large pot or wok over medium heat. When hot, add the corn, cream, salt, pepper and sugar. Bring to a boil.

Whisk together the milk and chickpea flour. Once the corn mixture is boiling, add to the pot, along with the red pepper flakes and chives. Reduce the heat to medium and stir and cook until the mixture is thickened - roughly 10 - 15 minutes. Add more cream if desired to reach your desired consistency. Stir in the cheese and serve warm.

Serves 6.

More corn recipes from Lisa's Kitchen:
Tomato Corn Chowder
Quinoa Soup with Corn
Corn and Pinto Bean Dip
Corn Pancakes with Fresh Chunky Salsa

On the top of the reading stack: The National Post

Audio Accompaniment: Dynamic Stillness by Steve Roach

Summer nectarine and vanilla pie

Not sure why, but I’ve realized that as I get older very simple things make me really happy; do you feel the same way?

You wouldn’t believe how pleased I was by making a pie that looked like the ones I saw in cartoons when I was little – those pies put by the window to cool down. It really made me smile. :)

Summer nectarine and vanilla pie
adapted from Bon Appetit

Crust:
2 ½ cups (350g)

No Croutons Required - The winner for January

The winner for the January Rice Challenge is Kevin of Closet Cooking who entered this elegant and tempting Mushroom and Leek Wild Rice Salad. Congratulations Kevin. I can't wait to try this dish. You can be sure to find more creative mushrooms recipes from Kevin, so if you are a mushroom fan and just want mouthwatering recipes to try, do visit his blog.

Jacqueline will be hosting the next edition of No Croutons Required. The challenge for February is to come up with a creamy soup or salad. It does not have to be dairy based unless you choose, but it must be vegetarian friendly. We look forward to your entries.

Pickle Flavored Chickpeas

Yes, I am offering up another chickpea dish. As far as I am concerned, you can never have enough recipes for this most tasty legume. I can never resist nibbling on the cooked beans before they even make it into the dish I am preparing. The addition of potato here adds a nice texture to this North Indian entree and the spicing is just the thing for cold winter evenings. Serve with brown basmati rice for an especially nourishing meal.

I adapted the recipe from 1000 Indian Recipes by Neelam Batra. This cookbook was a gift from my dear friend Susan of The Well Seasoned Cook and it comes highly recommended from my kitchen. Though not strictly vegetarian, there are tons of options for vegans and vegetarians, and lots of room to play around with the recipes that are presented. I rarely follow a recipe to a tee but instead like to add my own touches and spicing and ingredient options.

Pickle Flavored Chickpeas

1 1/4 cups of chickpeas, soaked in water overnight
1 large potato, roasted and peeled and chopped
2 tablespoons of tamarind pulp
1 tablespoon of panch-phoran
2 tablespoons of ghee, butter or oil
2 tablespoons of ginger, peeled and finely chopped
1 clove of garlic, minced or crushed
2 green chilies, seeded and finely chopped
1 large tomato, finely chopped
1/2 teaspoon of turmeric
1 tablespoon of ground coriander
1/2 teaspoon of cayenne
1/2 teaspoon of asafoetida
1 tablespoon of dijon mustard
sea salt to taste
1/2 cup of fresh parsley or coriander
1/2 teaspoon of garam masala

Soak the chickpeas in enough water to cover overnight. Drain, transfer to a large pot, cover with water, bring to a boil, reduce the heat to medium low, cover and cook until the chickpeas are buttery soft - roughly 1 hour. Drain and set aside.

Soak the tamarind pulp in one cup of hot water for 20 minutes. Press through a sieve, discard the pulp and reserve the water.

Mash the garlic and ginger in a mortal and pestle. Heat the oil over medium heat in a wok or large pan. When hot, add the garlic, ginger mixture, along with the chillies and panch-phoran and stir and fry for 5 minutes. Add the turmeric, ground coriander, cayenne, asafoetida and stir and fry for 2 minutes. Add the tomato, stir and fry for 5 minutes and then add the drained and cooked chickpeas, along with the reserved tamarind water, potato and Dijon mustard and salt. Cook for another 5 - 10 minutes until most of the liquid is evaporated and the flavors are blended. Stir in the parsley, and sprinkle with garam masala.

Serves 4 - 6.

More Chickpea Recipes from Lisa's Vegetarian Kitchen:
Marinated Sun-Dried Tomato Hummus with Olives
Chickpea and Lentil Salad with Zucchini and Sun-Dried Tomatoes
Chickpea Flour Dumplings in a Spicy Yogurt Sauce
Scrambled Chickpea Flour with a Fiery Red Chili Paste

On the top of the reading stack: Company's Coming Muffins & More by Jean Pare

Audio Accompaniment: Biosphere

Spiced banana breakfast loaf

Sometimes when I’m going through my cookbooks I say things out loud: things like “I am so making this”, or “I’ll make this next weekend”, and so on; just so you know it, the hubby doesn't find it weird. :)

A couple of weeks ago I was “talking” to my books again when I said I was going to make a banana cake. “Another one?” Joao asked. I smiled back at him and said nothing, but thought “hey, don

Pebbly beach fruit squares - and a lovely friend

I’ve “met” great people since starting this blog back in 2006, and there are a few that became part of my days, despite the fact that in some cases we’re half a planet apart. :)

I know that she lives miles and miles away from here, but I would certainly love having the lovely Susan as my neighbor: I absolutely adore her (even though we haven’t met personally), I crave the yummy food she makes

Fudgy Brownies

Savory girl that I am, I don't often make decadent treats, but a dear friend of mine wanted to learn how to make gooey squares. It was fun spending time in the kitchen baking and getting warm and I spread the wealth around to neighbors and friends. There is simply no way that a huge pan of brownies could be consumed in a household with just two people - or maybe so, but not a good idea as these brownies are rich and should be consumed in moderation. I made them along with some poppy seed muffins in preparation for a visit with my charming and caring father-in-law. What a treasure he is.

Fudgy Brownies

1 1/3 cups of butter, softened
2 2/3 cups of sugar
4 large eggs
1 tablespoon of vanilla
2 cups of unbleached white flour
1 cup of cocoa
1/2 teaspoon of sea salt

Grease a 13 inch X 9 inch pan or line with parchment paper.

In a large bowl, cream together the butter and sugar. Add the eggs and vanilla and beat well to combine.

In another bowl, combine the flour, cocoa and salt. Add to the creamed mixture and mix well. Transfer to the prepared pan and spread evenly. Bake in a 350 degree oven for 25 - 30 minutes or until the top is dry and a cake tester comes out clean. Cool and dust with icing sugar if desired.

Yields 2 - 3 dozen.

More brownie recipes from Lisa's Kitchen:
Brownies with Dried Fruit
Chocolate Cocoa Brownies with Dried Cranberries and Chickpea Flour
Gooey Peanut Butter Brownies with Carob Chips
Cocoa Brownies with Peanut Butter Chocolate Icing

On the top of the reading stack: 1,000 Indian Recipes by Neelam Batra

Audio Accompaniment: Dropsonde by Biosphere

Linguine with peas and lemon - and our 6th anniversary

Joao and I celebrated our sixth anniversary last Saturday with a magnificent dinner – great food, some wine... Just beautiful. But all that indulgence called for a simple lunch on the following day – and this recipe instantly popped in to my mind: it’s so good – and quick – I’ve made it three times already.

Linguine with peas and lemon
from Holiday

1½ tablespoons olive oil
2 tablespoons (28g

Greek Lentil Soup - Fakes

Next to Indian cuisine, my favorite dishes come from the Mediterranean region, especially Greece. Such diverse and creative delicacies can only tempt those who enjoy good and nourishing food, not to mention diners who fancy treats that tickle the palate.

One of the most popular Greek staples is lentil soup, known as fakes, which is often eaten during Lent and typically made with brown lentils and vegetables. The possibilities are endless and I was inspired to come up with a not so tradition version of my own that I served with buttered basmati rice. The flavor is greatly enhanced if you splash some vinegar over each serving, along with some fresh parsley and extra virgin olive oil.

This is my second contribution to this month's My Legume Love Affair, a popular event focusing on the goodness of beans, started by lovely Susan of The Well Seasoned Cook and hosted this month by Simona.

Greek Lentil Soup - Fakes

1 1/4 cups of brown lentils, sorted through to remove any debris and rinsed
3 tablespoons of olive oil
1 large onion, chopped
1 medium carrot, scrubbed and chopped
2 green chilies, seeded and finely chopped
2 bay leaves
handful of curry leaves
1 teaspoon of oregano
2 teaspoons of paprika
1/4 teaspoon of ground cumin
1/4 teaspoon of chili powder
dash of cayenne
1 1/2 cups of diced tomatoes, canned or fresh
1 heaping tablespoon of tomato paste
3 1/2 cups of vegetable stock
sea salt to taste
freshly cracked black pepper
a handful of fresh parsley, chopped, for garnish
balsamic vinegar (or red wine vinegar) to serve

Heat the oil in a large pot over medium heat. When hot, add the onion and stir and fry for a few minutes. Add the carrot and chilies and fry for another few minutes. Now add the lentils, bay leaves, curry leaves, oregano, paprika, cumin, chili powder, cayenne, tomatoes, tomato paste and vegetable stock. Bring to a boil, reduce the heat to low and cover and simmer until the lentils are tender - roughly 40 minutes. Add more water to achieve your desired consistency if necessary. Season with salt and pepper and serve hot. Garnish with parsley and a splash of balsamic vinegar and olive oil.

Serves 6

More lentil recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Lentil Soup with Prunes and Apricots
Green Lentil Soup with Coconut Milk
Curried Red Lentil Soup
Chickpea and Lentil Salad with Zucchini and Sun-Dried Tomatoes

Be sure to visit some of my favorite Greek bloggers:
Ivy, who has just published a cookbook that you will want to purchase
Peter G, who always presents the most tempting photos and delicious recipes
Peter M who offers up informative facts about Greek cuisine and traditions and fabulous recipes and images

On the top of the reading stack: The Meat Lover's Meatless Cookbook: Vegetarian Recipes Carnivores Will Devour by Kim O'Donnel

Audio Accompaniment: Ben Harper

No Croutons Required - Rice

The challenge for January was to come up with a soup or salad featuring one of our favorite staples, rice. Plenty of inspiring entries this month to tickle your palate. Please do cast your vote in the comment section or via email. Neither my entry nor Jacqueline's is eligible for voting.

Our first entry is from Johanna of Green Gourmet Giraffe. Despite computer problems, she has come up with this most inspiring Vegetarian Sushi Rice Salad. Combined here is sushi rice, ginger infused cider vinegar, rice wine vinegar, carrot, red capsicum, snow peas, cucumber, spring onions, asparagus, tofu, avocado, nori and sesame seeds. Other vegetables can be substituted according to your preference. Such a nourishing dish. (Melbourne, Australia)

Next up is Janet of The Taste Space with a lovely Apple, Lentil and Wild Rice Salad. Wild rice adds a nutty compliment to lentils, shallots, apple and carrot. Then this salad is dressed with cumin, garlic, olive oil, balsamic vinegar and red pepper flakes. Surely this dish will impress your dinner guests. (Toronto, Ontario, Canada)

Megha of Live to Eat enters her hearty English Winter Soup. A meal in a bowl, arborio rice is cooked up with potatoes, peas, garlic, nutmeg and parsley. Garnished with sliced hard boiled eggs and served with toast, this soup is just the thing to help with the winter chills. (India)

Eleanor of Brownieville Girl offers up this tempting Mushroom and Chestnut Soup. I never can resist mushrooms and in this soup they are complimented by onion, chestnut puree and risotto rice. A perfect way to start the new year with healthy eating habits in mind. (Ireland)

Helen of Fuss Free Flavours serves up a delightful Red Rice and Italianesque Vegetable Salad. This pretty salad is made with wild rice, broccoli, cauliflower and cherry tomatoes and dressed with olive oil, soy sauce and lemon juice. Helen took this to a picnic at her dance club and I am sure everyone there enjoyed this fulfilling salad. (West London, UK)

My submission this month is a refreshing Curried Rice and Fruit Salad with Fresh Mango Dressing. Basmati rice is cooked with shallots, garlic, homemade curry powder and ginger and then combined with apples, pineapple, coconut, dried apricots, mint and cilantro and dressed with fresh mango chutney, lemon juice, sesame oil and honey. My friends were pleased with this dish. (London, Ontario, Canada)

Mango Cheeks of Allotment2kitchen presents a flavourful Parsnip and Wild Rice Soup. This creamy soup is made with wild rice, onion, garlic, parsnips, turmeric, curry powder, vegetable stock and fresh coriander. Good for you and tasty too. (West of Scotland, UK)

Jacqueline of Tinned Tomatoes cooked up a Potato, Leek and Spinach Soup with Rice which she describes as thick and stew-like. I am sure this combination of basmati rice, onion, garlic, leeks, potatoes, cumin, vegetable stock and baby spinach would be hard to resist. (Scotland, UK)

Sweatha of Tasty Curry Leaf serves up a warming and silky bowl of Thai Inspired Pumpkin, Rice and Coconut Milk Soup. Rice is combined with pumpkin, turmeric, fresh chilies, ginger, lemon grass, shallots and coconut milk. An inspired dish indeed. (Bangalore, India)

Valerie of City Life Eats offers up an inventive and appetizing Non-Traditional Insalata di Riso. This tempting dish is made up of brown rice, peas, grapeseed oil, tofu, tamari, turmeric, curry powder, carrots, artichoke hearts, green pepper, parsley, red onion, lemon juice and red wine vinegar. Served with shredded romaine, this salad is sure to stimulate your appetite. (Washington, DC, USA)

Susan of The Well Seasoned Cook submits a mouthwatering Shiruko - Japanese Mochi and Azuki Bean Dessert Soup. This inspired dish is made with azuki beans, a wee bit of sugar, and topped with kirimochi (hard rectangular rice cakes) cooked in a waffle iron, and a bit of mugwort. Certainly this dish would warm and comfort the soul. Definitely worth a trip to a Japanese market. (New York, USA)

Our final entry is from Kevin of Closet Cooking. This elegant Mushroom and Leek Wild Rice Salad combines wild rice, a mixture of mushrooms, leeks, garlic, thyme and roasted chestnuts and is dressed with a balsamic viniagrette. Kevin served this on a bed of arugula and shaped the salad with ramekins. I know I could not resist this fine dish. (Toronto, Ontario, Canada)

Jacqueline will be hosting the February edition of No Croutons Required. Check back at the beginning of the month for the theme.

White chocolate mousse with passion fruit

When I was a teenager I had this big dream of going to Australia to learn English; unfortunately, $$ was an issue then and I had to study the language here.

My love for Australia hasn’t changed – Joao and I plan to go there for vacation someday; while that doesn’t happen, I go on listening to Aussie bands and cooking recipes from Aussie mags and fabulous foodies. :)

White chocolate mousse

Rustic plum tart

I once told you that I can be pretty lazy from time to time; therefore, today’s recipe is dedicated to the lazy – and lovely – people reading me right now. ;)

It’s a tart, indeed, but there is no chilling of the pastry nor blind baking involved; you won’t need to wait for the crust to cool down to fill it and you can even serve this tart warm; in fact, it tastes delicious this way, and I tried

Curried Rice and Fruit Salad with Fresh Mango Dressing

The challenge for this month's edition of No Croutons Required is to make a soup or salad featuring rice. Entries will be accepted until the 20th of January. I was initially going to make a soup with wild rice, but decided on this wholesome salad that contains fruit and homemade mango chutney. I served this with a simple mung bean soup and a spicy paneer dish. My dinner guests were not disappointed. Next time I make this, I'm thinking quinoa would be a tasty substitute for the rice. I adapted this recipe from 366 Delicious Ways to Cook Rice, Beans and Grains by Andrea Chesman.

Now, I just need to find the time to tidy up my cupboards that are overflowing with foodstuff. My temper flares when I cannot find the ingredients I need promptly when I am preparing a dish.

Curried Rice and Fruit Salad with Fresh Mango Dressing

2 cups of uncooked basmati rice
1 tablespoon of sesame oil
2 large shallots, minced
2 cloves of garlic, minced
1 tablespoon of curry powder (or a dash of asafetida, 1/2 teaspoon of ground mustard powder, 1/2 teaspoon of fennel seeds, 2 fresh chilies, seeded and finely chopped, 1/4 teaspoon of ground cloves, 1/4 teaspoon of ground cardamom, pinch of saffron, freshly cracked black pepper, 3 tablespoons of dried fenugreek leaves)
1 inch piece of ginger, peeled and minced
1 teaspoon of sea salt
3 2/3 cups of vegetable stock

2 apples, diced
1 1/2 cups of crushed pineapple, well drained
1/2 cup of dried apricots, diced
1/3 cup of coconut
1/4 cup of fresh mint, finely chopped
1/4 cup of fresh cilantro, finely chopped

For the dressing:
2/3 cup of mango chutney
juice from 1 lemon
1 tablespoon of sesame oil
1 1/2 teaspoons of honey

Rinse the rice well in a fine strainer. Transfer to bowl, cover with water, swish it around a few times, drain and repeat until the water is relatively clear and no longer cloudy. Drain, cover with water and soak the rice for about 20 minutes or longer. Drain and set aside to air dry for 15 minutes or so.

In a medium pot, heat the oil over medium heat. When hot, add the shallots, garlic, ginger, curry powder, rice and salt. Stir and fry for a few minutes. Add the vegetable stock, bring to a boil, reduce the heat to low and cover and simmer until the rice is tender - roughly 15 - 20 minutes. Remove from the heat, let sit for 5 minutes and then fluff with a fork and let cool.

For the dressing, whisk together the mango chutney, lemon juice, oil and honey in a small bowl.

In a large bowl, combine the rice, apples, pineapple, apricots, coconut, mint and cilantro. Gently toss the dressing into the salad and season with more salt and pepper if desired.

Serves 6 - 8.

More salads from Lisa's Vegetarian Kitchen you are sure to enjoy:
Greek Salad
Caesar Salad
Wild Rice and Asparagus Salad
Quinoa Spinach Salad with Feta, Pomegranate and Toasted Almonds

On the top of the reading stack: Ottolenghi: The Cookbook

Audio Accompaniment: Dr. Andrew Weil's Mind-Body Toolkit

Cranberry lemon cake

One can tell there’s something wrong with this blog when the last lemon recipe was posted 2 months ago. :)

Nothing better to make things right than this beautiful, tender, fragrant and delicious cake, courtesy of the equally beautiful – and I bet fragrant, too – Ameixinha. ;)

Cranberry lemon cake

Cake:
2/3 cup (150g) unsalted butter, softened
1 ½ cups (300g) caster (superfine) sugar
3

Shredded Mango and Coconut Chutney

I prepared this chunky chutney in preparation for a rice salad that I will be sharing soon for No Croutons Required. There is still time to submit your rice salad or soup as the deadline is the 20th of this month.

I adapted this lovely chutney from my much loved copy of Yamuna Devi's Lord Krishna's Cuisine, a most extensive collection of traditional Indian recipes that are easily accessible to cooks around the world. Serve with soups, dals, flatbreads, or whatever strikes your fancy. Easy to prepare, especially if you have a sous chef helping out with the mangos and chilies, this chutney is sure to become a staple in your kitchen.

Shredded Mango and Coconut Chutney

2 mangos, peeled and shredded
1/3 cup of coconut
2 tablespoons of diced dried apricots
1 tablespoon of fresh orange juice
1 tablespoon of fresh lime juice
1 teaspoon of sea salt
1/2 teaspoon of cayenne
1/2 teaspoon of paprika
2 green chilies, seeded and finely chopped
2 tablespoons of sesame oil, or a mixture of butter and oil
1 teaspoon of black mustard seeds
1/4 cup of fresh coriander, finely chopped

In a large bowl, combine the mangos, coconut, apricots, fruit juices, salt, cayenne, paprika and green chilies. Cover the bowl and marinate for 1 hour.

Heat the oil in a saucepan over medium heat. When hot, add the mustard seeds and stir and fry until they turn gray and begin to splutter and pop. Pour into the chutney and stir in the coriander.

More chutney recipes from my vegetarian kitchen:
Fresh Tomato Chutney
Toasted Fresh Coconut and Tomato Chutney
Cashew Chutney
Fresh Coriander Chutney

On the top of the reading stack: Ottolenghi: The Cookbook

Audio Accompaniment: Neroli by Brian Eno

Pandoro with peach jam

I’ve been trying, for a while now, to cook and bake using seasonal ingredients – influenced by my good friend Ana Elisa – and for that reason this recipe was kept on my messy files for almost a year. Finally the peaches are in season and I could make it – this jam is so delicious it was worth waiting that long for it.

The pandoro itself is not very sweet, therefore perfect to be eaten with the

Peanut butter financiers

Every time I get a new cookbook it takes me forever to choose which recipe to try from it first – the exception was Rose's Heavenly Cakes: I had to start with the weirdest recipe (in my opinion, of course). :)

I have made quite a few financier/friand recipes so far and these have gone straight to the #1 spot around here (sorry, pear friands). :)

Peanut butter financiers
from Rose's Heavenly

Mixed Vegetable Curry ( Sabzi Bhaji )

Seems most everyone likes potatoes and if you enjoy your vegetables spicy, this is the dish to try, especially if it's so very cold outside, as it is here in London this week. Easy to prepare, very warming, and a delightful accompaniment to serve with any Indian flatbread or savory bread. Feel free to adjust the spice mixture to suit your preferences. Mu cupboard is always overflowing with spice jars, so I like to experiment with a variety of mixtures in my Indian dishes. Without further ado, onward to the recipe.

Mixed Vegetable Curry ( Sabzi Bhaji )

2 large potatoes, cut into julienne strips
2 carrots, cut into julienne strips
1 onion, finely chopped
3 green chilies, finely chopped
1 tablespoon of ground coriander
1 teaspoon of turmeric
1/2 teaspoon of cayenne
dash of amchoor powder
dash of mace
1 teaspoon of sea salt
freshly cracked black pepper

2 tablespoons of ghee, or a mixture of butter and oil
1 inch piece of ginger, peeled and finely chopped or grated
1 teaspoon of cumin seeds
1/2 teaspoon of asafoetida
1 large tomato, finely chopped
1 cup of peas, frozen or fresh (or any green vegetable of your choice)
a generous handful of fresh parsley or coriander, chopped
2/3 cup of plain yogurt
juice of 1 fresh lemon
1/2 cup of water
1 tablespoon of chickpea flour (optional)

In a medium bowl, combine the potatoes, carrots, onions, chillies, coriander, turmeric, cayenne, amchoor powder, mace, salt and black pepper. Cover the bowl with plastic wrap and let sit for an hour.

Heat the oil in a wok or large frying pan over medium heat. When hot, toss in the ginger, cumin seeds and asafoetida. Stir and fry for a few minutes. Add the potato and carrot mixture to the pan and cook for a few minutes, stirring often. If you are using fresh peas, add them now along with the tomato, lemon juice and most of the freshly chopped parsley. If you are using frozen peas, add them during the last 10 minutes of simmering the dish. Cook, stirring often, for another 5 minutes. Gradually stir in the yogurt and add 1/2 cup of water. Cover and cook for 30 - 40 minutes, or until the vegetables are tender. Add more water if necessary to achieve your desired consistency or a bit of chickpea flour if the dish has excess water. Garnish with the remaining parsley or add to the cooking pot and stir.

Serves 4 - 6

Other potato recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Aloo Gobi
Paratha with Sweet Potato and Potato Filling
Scalloped Potatoes with Best-Ever Mushroom Sauce
Scalloped Potatoes with Coconut Milk and Mushrooms

On the top of the reading stack: The Best Quick Breads: 150 Recipes for Muffins, Scones, Shortcakes, Gingerbreads, Cornbreads, Coffeecakes, and More by Beth Hensperger

Audio Accompaniment: Discreet Music by Brian Eno

Spiced plum clafoutis

Let me introduce to you the most delicious dessert I have made in a long time – and that, my friends, is a HUGE thing for a blog as sugary as this one. :)

As much as I would love each and every one of you to try this recipe – yes, it is that good – I must be honest and tell you that if you’re not in clafoutis mood the plums, with that out-of-this-world syrup, would turn any vanilla ice cream

Savory Blue Cheese Crackers

A cross between a biscuit and a cracker, these blue cheese nibbles go well with cheese, soups or just on their own. Baking the blue cheese helps to cut the sharp and salty flavour, while at the same time, adding a unique burst to the palate in these otherwise simple crackers. Any sharp cheese can be substituted, such as extra old cheddar or perhaps aged Gouda. I might add that baking is a good way to warm up on a chilly winter day.

I adapted the recipe from Nigella Lawson's How to be a Domestic Goddess.

Savory Blue Cheese Bites

6 ounces of blue cheese, crumbled
1/2 cup of unsalted butter (1 stick), softened
1 egg
1 cup of unbleached white flour
1/4 cup of cornmeal
pinch of sea salt
1 beaten egg for glazing

Line a baking sheet with parchment paper.

In a large bowl, combine the cheese, butter and egg with a pastry cutter or a knife and fork. Gradually add the flour and cornmeal to form a soft dough. Shape the dough into a flat round and wrap in plastic wrap. Refrigerate for at least 30 minutes. Roll the dough out on a floured board or on a piece of lightly floured waxed paper to a thickness of 1/4 - 1/2 inch. Cut into rounds or squares and transfer to the prepared baking sheet. If desired, brush with beaten egg.

Bake in a 375 degree oven for 10 - 15 minutes or until they begin to brown on the edges and puff up a bit in the middle. Cool on a wire rack and serve.

Yields roughly 20 crackers.

Other cracker recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Graham Crackers
Rice Crackers
Feta Cheese and Cumin Crackers
Spicy Parmesan Crackers

On the top of the reading stack: Mysteries by Knut Hamsun

Audio Accompaniment: Drift by Adham Shaikh and Tim Floyd