OlyveOyl

Lunch today was sliced chicken sandwiches on Oatmeal Irish Soda bread, loose leaf lettuce from the FM , pickles made in casa. Bread was made in a loaf pan rather than the usual freeform for ease of slicing for sandwiches, also makes excellent toasts.

Oatmeal Irish Soda bread with a little whole wheat as well. Usually made freeform, this was made in a loaf mold as I wanted some consistency to be able to use for sandwiches. This also makes excellent toast. Adapted from The View from Great Island.

Pear cranberry almond, mostly almond flour with a little AP. This has been a favorite of ours, it’s very adaptable to most any fruit, from apricots to a mix of summer fruits, it can also be successfully made with all almond flour. Adapted from Donna Hay.

Chocolate banana muffins, just four, using up the last banana. An amalgamation of several different chocolate banana breads, these are small, just a few bites each of chocolate goodness…and now I wish I wrote down what I did !

Asian style meat sauce, lamb,garlic, ginger, onion. Gochjang, soy, brown sugar, tomato paste added to browned meat and aromatics. Served over squiggly noodles with sesame seeds, peanuts. And a slice of apple walnut streusel tart was welcome after the slightly spicy noodle dish.

Apple walnut streusel tart, the minis were so good I made an 8” version. Pink lady apples, a dash of cinnamon and extra walnuts. This will probably be a favorite apple tart, the streusel stays nice and crisp on day two.

@rotus Aldi carries a very similar loaf but thinner and not quite as squishy, also French.

@rotuts The brioche loaf was the French Brioche loaf with which I usually make French toast 😆 , but I was using it up and tried it with the truffled MJ. I did not press the grilled cheese as I normally do, but just gave it a very thin coating of mayo and slow grilled it, melted nicely. Since it’s a soft, squishy bread I think it would probably compact greatly in a panini press but certainly worth a try if you happen to have some. i was trying out the Pink Ladies to see if they held their shape, (as most ladies would like to do) and they baked up very nicely besides being pleasant in the salad.

Grilled cheese on brioche, TJ’S Monterey Jack and their French brioche bread. Red cabbage salad,raw pumpkin seeds, pink lady apple, vinaigrette . Apple Tarte du jour, caramel, brushed with apricot jam thinned with Lairds Apple Brandy.

@MaryIsobel so happy you were inspired, it’s so much more pleasant to have small amounts of baked goods and other things. I had to transition down from six so it took a while but now i happily bake for two! The tomato tart is an 8” but I sometimes make a 6”. I pretty much cut most 9” cakes into a 6” one.

San Marzano tomato tart, tapenade, whipped ricotta with fresh herbs and Asiago. This was brushed with basil oil and sprinkled with basil. Little Gem lettuce with walnuts and vinaigrette. Blackberry, pear, hazelnut cake for dessert.

Apple pie mini tart with a cinnamon bun design top crust. King Arthur has a picture on their website and details on how to achieve it. A very simple process of rolling pastry dough into a rectangle, sprinkling with cinnamon sugar, it’s then rolled into a cylinder. The cylinder is sliced into same size pieces, the pieces are then formed into a circle . This is flattened and rolled into the top for your pie. I was light on the cinnamon as I enjoy the taste of the apples.

Pear hazelnut cake made with almond flour, so gluten free. This was adapted from “ Pardon your French” French almond pear gratin. I've made this multiple times with various fruit/ nut combinations, all good. This is a 6x6” version, reduced from an 8x8”.

Chicken salad on a baguette with a couple of oven fried Russets, the last of the heirloom tomatoes vinaigrette. A sliver of pear hazelnut cake for dessert.

Made a couple of 4” tarts this morning. These are Apple walnut streusel tarts and were the perfect size for dessert. I had a very large apple that I diced and pressed the cubes along with a little sugar, into the frozen tart shells. Sprinkled with the walnut streusel and baked for about twenty five minutes , these were lovely warm.