Seasonal Cooking

Pistachio and Raspberry Financiers

The sum of wet outside plus spare egg whites in the fridge equals a cosy afternoon of baking.  Actually, I  made  Brown Sugar Pavlova, but since the recipe is  already  posted I thought I’d search out another treat that uses up surplus egg whites.

These little bite-sized financiers  are versatile – if you don’t have pistachios you can use just about any sort of ground nut that you have in the store cupboard. They can be made small to eat with coffee or as a petite fore, or made into a dessert by piping the batter into a ring mould.  Enjoy .

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Prawn and Wild Garlic Quesadilla

What could be more comforting on a rainy day in lock-down than Quesadilla?  Simple to prepare, warm, and oozing with flavour and cheese. Although I’ve used fancy ingredients here you can use just about anything for the filling. Remains of mince to pieces of chicken and ham. Make them vegetarian with roasted peppers or fried mushrooms.  A good flavoursome cheese is preferable.

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Pearl Barely Risotto with Spring Vegetables with Pangratatto

A light and tasty midweek dish.  Pearl barley makes a delicious risotto-style meal. No need to stand over it stirring while is cooks either.  Use up any left over spring veg, chopped or sliced, and serve with grated cheese and a drizzle of extra virgin olive oil, or Pangratatto.

Pangratatto are crispy fried breadcrumbs with chopped herbs stirred through. Usually served as an accompaniment to a creamy pasta dish. Here they compliment the soft texture of the pearl barley and are an excellent way to use up stale bread and herbs that are past their best.  

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