Gluten-free cherry clafoutis – Spoon desserts

 

Gluten-free cherry clafoutis – Spoon desserts

And an Extra Bonus recipe from the same page in video here:

I’m kind of sorry that I didn’t realize the instructions wouldn’t be in English. So I hope to have made it readable here.

Frolla: is the preparation of the pastry dough. So farina is flour; zucchero, they want you to use regular white cane sugar, a pinch of salt, cold butter (or margarine, be sure), eggs, fresh lemon. It was going to quickly for me to continue to slow it down to write out the ingredients better, so you can see the amounts with whatever they tell you, but just in case I pointed out whatever was what.

Then instruction wise. briciole (means crumbs), so somewhere it says make the impasto a bricole, which means, make the dough crumby and also, don’t overwork the dough and finally let it rest in the fridge, when they have it wrapped in saran wrap.

Then they go to the interior creamy part; you need fresh ricotta, ground nuts, choco chips (the minis) and I think fresh lemon and eggs and if I have missed an ingredient, it is because it is the same as in the pastry dough.

The instructions will match up easily from here: you refrigerate the cream batter when it’s done, you add wax paper to the torte pan (they show you how), you butter and flour the sides and add 1/3 of the pastry crust to the pan as they show, then fill the torte pan with ricotta filling and cover the filling with the rest of the pastry crust (they show you how).

You cook it at 180 degrees centigrade, which is, 350 (even up to 375) degrees fahrenheit, for one hour and let cool and then remove it from the torte pan and flip it upside down and cover it up on top with some powedered confectionary sugar sifted over it!

Voila!

 

Triple Chocolate Toffee Oatmeal Cookies

maroscooking's avatarMaroscooking

A twist on the conventional oatmeal cookie that has a different chocolate bit in each bite with a hint of buttery toffee.  By pulsing the oatmeal a bit before adding it to the rest of the dry ingredients, you get lovely bits of oatmeal that blend so well with the flour and other ingredients.  The best thing about these cookies is they freeze well, so if you are not making for a crowd, you can easily store in your freezer.

Yield: about 30 large cookies

  • 2 cup flour (I love Bob’s Red Mill pastry flour)
  • 3 cups extra thick oatmeal (Bob’s Red Mill)
  • 2 sticks unsalted butter, softened
  • 2 cups golden brown sugar, firmly packed
  • 2 large eggs
  • 4 teaspoons vanilla
  • 1 teaspoon baking soda
  • 1  teaspoon baking powder
  • 1 teaspoon salt
  • 6 ounces semi-sweet chocolate chips
  • 6 ounces milk chocolate chips
  • 4 oz Ghiradelli white chocolate bar, broken in…

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Peanut Butter Butterscotch Cookies

maroscooking's avatarMaroscooking

This recipe was born from a desire to use up some ingredients in my pantry. I had an assortment of leftover mix-ins and decided to make some cookies out of the ingredients. The results were a pretty delicious cookie worthy of a tall glass of milk. I often find peanut butter cookies to be terribly dry and crumbly, but the addition of bits of brickle and butterscotch chips in the cookie and a little extra butter help to temper that tendency. I added some peanut butter chips as well which add an extra hit of peanut butter flavor. Does peanut butter make these healthy?? Oh well!

Yield about 20 large cookies

Ingredients:

  • 10 tablespoons softened, unsalted butter
  • 2/3 cup creamy peanut butter (I love the natural variety)
  • 2/3 cup firmly packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 1/2 cups all flour (I love Bob’s Red Mill Pastry flour)

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Of Chickens and Chickpeas

goatsandgreens's avatarOf Goats and Greens

Contains:  Legumes.  Is: Gluten-free, grain-free.

Well, perhaps this should be my new blog name, as I don’t yet have those goats I want to raise here.  I’d named this blog after what turned out to be just about my favorite meat source, along with an alliterative, but still sought after from my end, type of veggie source. I tend savory, and am happy with that.  At any rate, the 10th of June is my 9-year anniversary of starting this blog – which apparently started in fits and giggles and not much effort at SEO, as my main focus then was my pre-retirement career.  Oh well, it (the blog) is indeed 9 years old, and here we are.

chicken, chickpea, parsley, artichoke heart, cauliflower rice, guaram masala

Okay, not so fast; I’m keeping the Goats and Greens name going.  But at any rate, as a personal food challenge, I’m bringing you Chickens and Chickpeas.  I am raising chickens, and…

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MISSISSIPPI CATFISH SMOTHERED IN SWISS CHEESE & SEASONED WITH HERBS DE PROVENCE & THYME IN WHITE WINE SAUCE

Celia Hales's avatarTHE MEDITERRANEAN MICROWAVE

This is truly delicious, a hybrid of Mississippi and Southeast France. . .

For 4:

–4 fillets of catfish (size of 4 decks of cards, 1 pound)

–Swiss cheese (6 slices)

–herbs de provence (dried, bottled, 1 tablespoon)

–thyme (dried, bottled, 1 teaspoon)

–white wine (one-quarter cup)

–extra virgin olive oil

–salt and pepper

1 – Place the catfish in a covered baking dish.  Add the white wine.  Season with salt and pepper.  Place Swiss cheese on top to cover.  Sprinkle with herbs de provence and thyme.  Finish with a few drops of olive oil.

2 – Microwave on high for 9 minutes.

3 – Serve the catfish and sauce hot.

–catfish inspired by C. Mabry, chef.

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