Traditionally, fougasse can be found stacked throughout the bakeries in the south of France, topped with all kinds of dried herbs, spices, and even cheese. Now you can experience this taste right in your very own kitchen with very little effort and planning at all. It’s fun and simple to do, and it’s a creative way to show off your shaping skills. Try presenting this sourdough version at your next gathering for a delicious bread to enchant your guests. About the Dough: Fougasse is best eaten warm, straight from the oven. For timing, you can rise the dough overnight, shape…
Author: Chef M
Delicious and irresistible. . . . These apples are ideal if, like the witch from Snow White, you think that the best way to ensure that an act of revenge is carried out properly is to do it yourself.
Black, blighted and limp they may be, but don’t throw those overripe bananas away. This is a great recipe for using them up. In fact, really ripe fruits lend much more flavour to a cake than under-ripe ones. I pop overlooked bananas into the freezer until I have sufficient to make a cake. They go even blacker and I do get the odd sideways glance from anyone who comes across them. However, any dubious comments are withdrawn when a freshly baked banana cake is up for grabs.
I love moist, fresh coffee cake, and nothing is more disappointing than a dry, dull one without enough topping or filling. This version hits all the high notes: a moist, rich sour cream cake that’s not terribly sweet, marbled with brown sugar and cinnamon, and topped with a thick layer of buttery, sugary streusel. You could bake this the day before you plan to serve it, and the cake will still be wonderfully moist, but the streusel won’t be so crisp and melting as it is right out of the oven. One option is to prep the cake batter and…
Stinky’s bakes and serves this rich seafood pie in small bowls.
Ghee gives this dish a very creamy taste and helps to cool the taste of very spicy dishes .
Salty Halloumi, fresh mint slaw, and creamy red pepper hummus capture the Cypriot flavors in this well-rounded burger. Halloumi, a delicious, salty, firm cheese originating from Cyprus, is made from goat’s and sheep’s milk and holds its shape in high temperatures, making it perfect to grill and fry. The Greek and Cypriot corner of Europe, near Turkey, is a melting pot for Mediterranean and Middle Eastern flavors. I combine the best of these two worlds in this scrumptious burger. Vegans can grill firm tofu instead of Halloumi.
This is another tasty alternative to an Italian risotto, here made with barley groats. The grains give a slightly different texture to an Italian risotto, but the overall dish is lighter and healthier. You can try this with buckwheat, too.
One of the first recipes I asked my Mama to write down for me when I was leaving home to go to university was her kotlety mielone, or meatballs, a dish she often made for supper, served with mashed potatoes and Mizeria, or Cucumber and soured cream salad, and Grated beetroot salad on the side. I missed her cooking so much when I left home. Traditionally, Polish meatballs are coated in breadcrumbs or flour, but I cook mine without to lighten them up. I love eating leftover meatballs in sandwiches with plenty of mayonnaise and pickled cucumbers.
I love dal but I don’t tend to want to start it from scratch after a long day at work. Making it in the slow cooker with the timer set gives it a real richness of flavour, and means you can be sitting at the table within seconds of getting home. Spoon a dollop of Greek yogurt on the top and scoop it up with warm pitta bread – it’s like a warm hug from the inside.