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Everything posted by OlyveOyl
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Some sausage nibbles with a mustard dip for starters. Followed by tortellini with a lamb, eggplant ragu. A little clean out the fridge day.
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
OlyveOyl replied to a topic in Pastry & Baking
A small tart with raspberries three ways, Raspberry jam was spread on the bottom of the crust prior to placing on the tightly packed raspberries . These were dusted with raspberry confectionery sugar, tart was baked and then lightly brushed with clementine jam. -
Lamb patty with just enough hot sausage for a little mouth tingling.Griddled both the patty ( onions, garlic, green herbs, mustard, etc.) and the sourdough bread. The sourdough got a swipe of tapenade, the patty got some melted Gouda. Topped with tomatoes and snippets of chervil, lunch was served.
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
OlyveOyl replied to a topic in Pastry & Baking
They might have to be polarized sunglasses! An abundance of pulverized freeze dried raspberries added to confectionery sugar does the trick, same for freeze dried strawberries, I imagine blueberries would be absolutely startling! -
Your Daily Sweets: What Are You Making and Baking? (2017 – )
OlyveOyl replied to a topic in Pastry & Baking
Sunglasses required for these cupcakes! Freeze dried raspberries were the basis of the frosting and the cupcakes were Intensely flavored. The cupcake itself was originally vanilla flavored but I used a tablespoon of uncooked lemon jam which gave a big hit of lemon to the cupcakes. Four were plenty! -
Thank you, red cabbage is a good looker! An unusual combo but quite tasty.
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Lunch the other day was a quiche filled with broccoli, cauliflower,diced ham, tomatoes,herbs and Irish cheddar cheese. The salad was red cabbage, Clementine segments, radish, chives, pulverized fennel seeds, vinaigrette.
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
OlyveOyl replied to a topic in Pastry & Baking
A simple little cake made in the FP, topped with almonds . A dollop of cream and berry compote made for “good eats”. -
Your Daily Sweets: What Are You Making and Baking? (2017 – )
OlyveOyl replied to a topic in Pastry & Baking
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Early morning whole wheat crepes filled with homemade ricotta and blueberry jam. Waiting for it’s warm up and a dusting of confectionery sugar.
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Spanish tortilla, homemade mayo, caviar. i Ice cream three ways, sour cream/ lemon, peach and banana.
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
OlyveOyl replied to a topic in Pastry & Baking
@FrogPrincesse Happy to hear you are enjoying it and found a good use for your marmalade. i use White Lily self rising flour added to the FP in two parts after everything else has been well processed. ETA. …I also made some orange sugar with the peel/zest of an orange for the cake. -
Your Daily Sweets: What Are You Making and Baking? (2017 – )
OlyveOyl replied to a topic in Pastry & Baking
@FrogPrincesse Here’s a crumb shot, it’s very fine textured, thin crust and because it’s so good this way, I have never made it with butter. I make it entirely in the food processor. i imagine it would be very good using butter and as written by Roddy, that is how it was made, I hope you try it either way! I warm up some jam, add a little liqueur of choice and brush it on the outside of the cake, then sprinkle with confectionery sugar. -
Your Daily Sweets: What Are You Making and Baking? (2017 – )
OlyveOyl replied to a topic in Pastry & Baking
Clementine Olive Oil cake, a favorite in this household. Adapted and inspired by Rachel Roddy’s Marmalade Cake, I used Clementine jam in the cake rather than marmalade. This is a fine textured cake with a thin crust, it has gone through many adaptations and survived them all. From fruits to nuts, this cake handles all with aplomb. -
@pastameshugana The recipe I use is from the King Arthur Flour website. I follow it without deviation, the only exception for the petit popovers is a slightly lower temperature from the standard size. I make a small slit on the side to let any excess steam release at the finish of baking. Half of the recipe makes 9-10 of the petit popovers. The King Arthur site also gives instructions for using muffin tins in addition to popover pans.
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@pastameshugana Thank you, I also like to fill them with savory options, they are nice and crisp and hold up well.
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Tortellini en brodo, with zucchini, tomato and diced chicken . House made chicken broth in the instantpot, grated Parmesan on top.
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
OlyveOyl replied to a topic in Pastry & Baking
It’s a mario batali recipe called savory lemon jam as he adds oregano/thyme to it. This is a sweetened version which I think you should be able to google it, I don’t have a link. It’s delicious, especially with Meyer lemons. -
Your Daily Sweets: What Are You Making and Baking? (2017 – )
OlyveOyl replied to a topic in Pastry & Baking
@Tropicalsenior No, I don’t sweeten it, just a little salt. I have always had good look using the King Arthur recipe. I made half the recipe which yields 9 in the petit pan. I think I prefer my yogurt unsweetened tho’, the jam swiped one was excellent. -
Lunch yesterday was strozzapreti with almost marinara sauce as I added a crumbled piece of meatloaf to it just prior to serving. Topped with freshly made ricotta, pecorino, basil and a generous splash of Portuguese evoo. Petit popovers for dessert filled with lightly sweetened yogurt and berries.
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
OlyveOyl replied to a topic in Pastry & Baking
Petit popovers and berries. The first has lightly sweetened yogurt, vanilla and the berries. The second has a swipe of fresh, uncooked Clementine jam, berries and a couple of dollops of yogurt. -
Your Daily Sweets: What Are You Making and Baking? (2017 – )
OlyveOyl replied to a topic in Pastry & Baking
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
OlyveOyl replied to a topic in Pastry & Baking
Almond frangipane cakelets with blackberries. These were served with a blackberry coulis. They have a fine textured crumb with a thin, crisp crust. -
Baking powder biscuit, sweetened ricotta, blueberry jam and fresh lemon jam. And he had buttermilk pancakes, maple syrup/butter and blueberry jam
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
OlyveOyl replied to a topic in Pastry & Baking
@JoNorvelleWalker I find it faster, in a one quart bowl it’s easy to clean. I have made the two cup version as well, that of course, takes longer. ETA…I use an immersion blender in the bowl, during and after . @rotuts And here’s the candied pecan version, good, but not better than the pistachio version 😂!