Nigella Lawson's Crostini, from How to Eat: pea and garlic (top left), roasted red pepper with green olive (top right), gorgonzola with marscapone and marsala (lower right), chicken liver topped with mushrooms on the lower left.
These bite sized toasts are fabulous! I loved each one with the exception of the black olive and roasted red pepper crostini, for which I used store-bought tapanade (a terrible one) and jarred red peppers. So it wasn't any fault of the author but rather the choices I made in picking a new brand of tapanade I hadn't previously tried.
For the chicken liver crostini, I combined two different spreads from this chapter as a greedy attempt to pump out as much robust umami flavours as possible. I also made my chicken liver spread rather fine and smooth, going against Nigella's instruction to keep it a bit chunky. I made double the quantity so I can "spread" it out over the next week for snacking.
The pea and garlic spread is not only bright and cheery to look at, but for the few ingredients of peas, parmesan, and roasted garlic you get a lot of flavour. I added a squeeze of lemon juice and zest to mine. I make pea purée a lot, quite similar to this which I also use as a pesto for pasta. Easy and versatile!
The Gorgonzola and Marscapone spread with Marsala has a beautiful kick of garlic. I've topped mine with walnuts and a drizzle of honey to balance the salt and bitter depth of the blue cheese. It would be wonderful topped with a bit of fresh or pickled pears. Overall, the marscapone lightens up the assertive gorgonzola. I find it quite addicting.
If I were presented these adorable toasts with a nice glass of wine at a dinner party, as a starter, I would be enormously grateful. I rather like noshing on a couple of different items while casually inching my way into a clump of people having a conversation about something or other.
My tip to being a good guest is to bring a gift for the host/hostess. My tip to being a smart guest is to not show up early as you'll be assigned to setting up and running last minute errands in a pretty dress, teetering in your cute heels, wrangling bags of ice at the gas station. #neveragain
Plum, blackberry, hazelnut + cardamom coffee cake ✨
Growing up, we often had a crumb cake in the freezer—you know, just in case of an emergency. I’m not much of a cake person, so I’d just pick off the brown sugary crumbs. Really, the cake part is just a vehicle for the crumbs. This cake, however, won me over. It’s studded with juicy blackberries + perfectly sweet yet tangy plums. Hazelnuts in the crumb give it such a distinct flavor, + a bit of cardamom takes it up a notch. I’m still perfecting it, but I’m happy to try again (+ again + again) 😋 The original recipe is from one of my favorite cookbooks by @hannahqueen
I’m definitely someone who goes through phases... and right now, I’m in a @bonappetitmag phase. Made their Oat & Buckwheat pancakes this AM (with a little surprise @kweenandco Granola Butter guest, obvzzzz) and YOU GUYS. FUEGO. 👏🏼🤭🔥
I also heated up a few raspberries on the stove and poured ‘me on top — because ain’t nobody got the damn time for store-bought jelly.
Peep the recipe on @bonappetitmag (this isn’t sponsored I’m just a stage 5 clinger/fangirl hoping one day they’ll notice me). BYE
ᴬᴰ ᵛᴱᴿᴸᴵᴺᴷᵁᴺᴳ Doing the last of my Xmas menu shots today. Can’t wait to share all the yumminess with you soon. I created a whole 4 course menu for @rapunzel_naturkost. Thank you for giving me the opportunity 🙏💚. The above of course isn’t part of it, the menu is way more fancy this time. Now that days are getting shorter and colder I really can’t wait for Xmas 😂.
Find this delicious recipe for these spicy buckwheat #spaghetti @rapunzel_naturkost 💋. What’s your fav type of noodles?
La preuve que la simplicité est parfois la meilleure façon de faire 🍅🍅🍅
De grosses tranches de tomates, cuites dans un coulis de tomate, quasi confites. Pas d'épice. Pas de chichi.
Plein d'huile d'olive, du sel et basta.
➡️ Recette dans le lien de la bio
Heute wird’s schon leicht weihnachtlich! 🙈
Für mich geht’s zu @kotanyi.official, wo wir heute Kekse, Gebäck und Desserts mit weihnachtlichen Gewürzen zubereiten! Freu mich schon riesig… vor allem weil meine beiden Rezepte so unfassbar gut sind!
This Paleo Caramel Sauce though.....🤤 SO so good, and just as easy, too! Details below👇🏼
In a saucepan on medium high heat, combine 1 can of full fat coconut milk, half a cup of maple syrup, and a pinch of sea salt. Bring to a boil, and then lower heat to mid-low and simmer for 40 mins. Add 1 tbsp @sunraingrow Madagascar Vanilla with Cinnamon ghee and cool for 5-7 more minutes, or until sauce begins to turn a caramel color. Remove from heat and cool for 5 minutes, then add 1 tsp of vanilla extract, and then stir until smooth. Serve with apples, ice cream, or pancakes😋 #livesunraingrow
***Chickpea, Kale & Chicken Sausage Soup. Recipe below.***
I am regretting that I dis’ed kale in my Instagram story today. Poor timing as I am posting a kale soup recipe right now. But really, this soup. 😋 It’s healthy, satisfying and takes only one pot(ish). .
Chickpea, Kale & Chicken Sausage Soup
Approximately 6-8 servings
4 fully cooked spicy Italian chicken sausages, chopped and browned in a sauté pan. Set aside) if you can’t find spicy, add 1/4 tsp red pepper flakes when you add the herbs to the below recipe) 2 T olive oil
2 garlic cloves, chopped
1 yellow onion, chopped
3/4 cup chopped carrots
3/4 cup chopped celery
1 tsp fresh rosemary, chopped
1 T fresh oregano, chopped
1 tsp fresh thyme, chopped
3 tsp salt
1 tsp freshly ground black pepper
1 tsp freshly ground black pepper
20 oz canned or bagged chickpeas, drained
3 - 32 oz cans or boxes of chicken broth
3 oz sun-dried tomatoes, chopped
1 plum tomato, seeded and chopped
8-10 lacinito kale leaves, stems removed and chopped (approximately 2-3 cups)
Freshly grated parmesan for serving.
In a small pan brown sausage lightly and then set-aside.
Heat olive oil in large Dutch oven or soup pot until shimmering but not smoking. Add garlic and onion. Sauté until onions are translucent (a couple of minutes). Add carrots, celery, herbs and remaining salt and pepper. Sauté until vegetables are softening.
Once they are soft, add broth, tomatoes (plum and sun-dried), chickpeas, squeeze of lemon and remaining salt. Simmer for 30 minutes uncovered.
After simmered, take out 4 cups of the soup out and purée in a blender. Then add back to the soup, add sausage and kale. Simmer for another 8 minutes.
Serve topped with parmesan cheese.
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