OlyveOyl

Ricotta chocolate flake gelato, pistachios and in house candied orange peel. I’m anticipating a bit of a hybrid as I made this in my compressor machine but put it in the Ninja containers in case I’m not pleased with the outcome when it is frozen overnight. The taster portion we had was in the freezer for only a few hours, so it was still very scoopable after being churned for about 25 minutes.

@MaryIsobel Yes, lunch is our main meal, supper is a smaller portion type of meal of whatever I feel like making. We like a lighter meal in the evening. Works well for us. But we are also flexible, and switch things around!

Chicken salad in pita, roasted carrots, feta, mint, chervil and potato salad. Dessert was rhubarb raspberry sorbet with a little rhubarb/raspberry compote.

Mortadella, provolone , pistachio pesto on Quinoa-sesame bread, strawberries and sour cream for dessert. The loaf was baked in a glass cylinder shaped mold, it has a thin crust and a little crunch from the sesame seeds and quinoa.

We started the weekend with filled crepes. Clementine jam and ricotta for the filling, topped with melted butter and jam, strawberries and a sprinkle of pistachios.

Meat stuffed pitas, dry fried in a skillet, pickled red onions. Green salad with sprouts , honey mustard vinaigrette. Easy to put together depending on what meat you have at hand, seasonings are whatever you have a desire for, very adaptable possibilities from the original Lebanese to Asian inspired.

Popovers for breakfast this morning, a dozen minis. Filled with this morning’s ricotta, blackberries and a little rhubarb compote.

Crepes for breakfast this morning with local strawberries inside and out. I will likely repeat this tomorrow morning as I made a dozen crepes 😋

Chive blossom vinegar courtesy of the pot of chives on the kitchen terrace. The purple color of the vinegar will intensify over the next few days, but it eventually returns to a clear white. The flavor is noticeable in a few days time, I usually leave some of the blossoms in the vinegar although they will degrade and turn white, still pretty though and very tasty.

Almost but not quite Tiramisu, I call this version Tiramiwho. Instead of mascarpone and egg whites, this has pistachio crème patisserie. The savoiardi were dipped in undiluted cold brew coffee rather than espresso and we found it to give a nice coffee hit. My intention was to make a raspberry coulis but I ran out of time, so the coulis will be made tomorrow. All in all, a pleasing dessert.

Sicilian vanilla gelato made with milk, sugar, cornstarch and vanilla. I’ve previously made this style in my Il Gelato machine, but used the Ninja with good results. I used the gelato setting and then two respins. This is from “ Pomp and Sustenance “ but there is a very similar recipe at 101 cookbooks. An oven roasted rhubarb and raspberry compote was the accompaniment.

Salmon cooked in browned butter with chervil. A vegetable stew of sautéed onions, potatoes, zucchini, peas and garlic. All were cooked in homemade chicken broth , then topped with shredded basil. It’s so nice to have home grown herbs at this time of year!

Chocolate banana muffins, very chocolatey, with cocoa and mini chips. This muffin is light in texture in spite of all the chocolate. It’s a 5 muffin, 1 banana recipe from Baking Misfits, it was adapted for the smaller amount from Smitten Kitchen’s chocolate banana loaf. It’s perfect for a mini batch of muffins when you have one banana to use up! I added some freeze dried pulverized banana to the confectionery sugar on top although , in this context, it’s difficult to identify the banana element.

Having some egg whites to use up, I decided on meringues. These are oversized ones , made with cocoa, espresso powder and a dash of cinnamon. They would be nice with vanilla ice cream and chocolate sauce.

@TdeV well then, it’s a good thing I recorded it here so I can use it for a reference! I’m sorry to disappoint you that irs not a special mold!