OlyveOyl

@Smithy Well toasted pecans it is, then…easier, too! The plate you commented on is the saucer from an espresso cup that goes with other dinnerware, all the plates are unique. There is no blue edge around the base of the cup, it’s white but I took the pic near the window with bright blue skies!

Be happy to oblige…pecans would be delicious, maybe candied ones!

Chocolate version of crème patisserie made in the micro.

@JoNorvelleWalker I have been making it in the microwave, I usually need only 250 g of milk so it’s very rapid. A quart Pyrex bowl and an immersion blender does the trick. I just made a chocolate version, Iincreased the chocolate from 100 g. to about 120g. using 72% TJ chocolates.

HAPPY ST. PADDY’S Day!

Orange cake with orange juice and peel, Evoo. A tender crumbed cake with deep orange flavor due mostly from the peel of two navel oranges. The filling is Clementine jam with Grand Marnier.

Hazelnut, coffee, chocolate cake: An adaptation of Julia Turshen’s Afternoon Cake, the original recipe called for almond flour and citrus, this cake has hazelnuts and coffee instead. Topped with chocolate frosting that will get a sprinkling of candied hazelnuts at time of service. It’s spending tonight in the fridge until lunchtime tomorrow.

Chocolate chip ricotta cake, a fine crumbed cake loaded with mini chocolate chips. A little taller than I anticipated as I over filled the cake pan, fortunately, it was still a good bake. Thin crispy crust and a tender crumb.

Salmon arayes again, this time with grated fresh ginger, red onion, soy. Frisée salad with honey mustard vinaigrette, avocado and cherry tomatoes.

Thank you! Speaking of liberties, I made them with some leftover salmon burger mixture, spread it a little more than 1/4” and they cooked very rapidly. The seasoning needed to be more aggressive than what I had made, some preserved lemon would be nice. Definitely a repeat with fish/ seafood and appropriate but likely not authentic type seasoning. ETA a more traditional yogurt sauce would also be lovely with the fish, maybe with some finely minced cucs added.

Areyes with some liberties taken with the seasonings cumin, za atar, garlic, scallions, etc. On the side , tomato confit sauce with cilantro, pickled radishes and flavor bomb cherry tomatoes.

Deviled ham salad on whole wheat toast…mayo, horseradish,mustard, cayenne . Pudding two ways, pistachio and vanilla…chopped chocolate and pistachios layered between the puddings.

Pork tenderloin, pickled fennel/radish, arugula on olive bread. Mocha crème patisserie, savoiardi, top dusted with cocoa and chocolate flakes.

Almond cake with pistachio crème and berry coulis.

@pastameshugana unfortunately, the posted pictures are after the salads have been consumed ! And a couple more recent salads.

Citrus salad for lunch with Cara Cara oranges, baby romaine, radishes and oil cured black olives. A mustardy vinaigrette was the dressing for the salad.

@JoNorvelleWalker Two thoughts regarding the peanut butter ice cream. The powdery crumble can usually be rectified by adding a tablespoon or two of liquid to the ice cream and then respin. The lite ice cream mode has more revolutions and a longer duration than the ice cream mode, so it effectively is making a finer “ purée” of the mix.

Pasta for lunch today, meat sauce, homemade ricotta, pecorino and basil. Pear, almond gratin for dessert, a favorite of mine and frequently made ,from Pardon Your French.

Passionfruit pastry cream and curd, coconut and savoiardi cookies.

Cocoa banana muffins , lightly sweetened with Lt. brown sugar, this was a half batch , six muffins. Nigella was the inspiration to use up a couple of bananas.

Chocolate Pudding 101, adapted from Alice Medrich’s chocolate pudding pie.

Gluten free chocolate , hazelnut, pear cake . Adapted from Emma Duckworth Bakes site, this is 2/3 of the recipe , baked in a 7” pan.

@ElsieD @oli That is the Powdered Donut cake with red currant jelly.

@ElsieD From the “ Snacking Bakes” book, I’ve made the peanut butter and jam cake twice, once with pistachio butter, once with hazelnut butter. Also made the Mazurkas which were very good but unbearable sweet. From the “Snacking Cakes” book, in addition to the Cocoa Yogurt Cake which I’ve made several times with sour cream rather than yogurt. I’ve also made the Grapefruit White Chocolate cake, Lemon/Lime variation which again was terribly sweet. And last, the Powdered Donut Cake, I’ve made it twice using self rising flour, we enjoyed it. 😁 All of the recipes came from internet sources @Tropicalsenior

@ElsieD I tried one apple and thought it was very uninteresting!The title of the book is actually “Snacking Cakes”, not Snackable as I inadvertently titled it.