OlyveOyl

Lunch today was a Swiss chard tart along with sautéed onion and sausage. A few golden raisins, oil cured black olives and some Gruyère cheese were also included. Mixed green salad was the side.

Pasta with a bolognese sauce and a small scoop of ricotta. Followed by endive salad, pea shoots, a vinaigrette dressing.

Thank you Kim, about half way through I switched to a smaller crepe pan and they were considerably easier to flip!

Apple crepes for breakfast today. Very thinly sliced apples in a crepe batter which turned out to be a little trickier than I anticipated. This might be a one and done although they were very tasty. We were first served these in a restaurant with a scoop of vanilla ice cream for dessert and I’ve been thinking about them for a very long time.

Toasted sourdough bread, local ricotta, spritz of olive oil, radish slices, pea shoots and nigella seeds. This is something I make frequently with different toppings atop the ricotta, a drizzle of puréed preserved lemon in oil is lovely for a simple topping. This is a larger one requiring a knife but smaller slices of toasted baguette are easier to eat by hand.

Thank you heidih, the jam is homemade from Meyer lemons. The recipe is adapted from Food in Jars website. I pressure cook a pound of whole lemons in water for 7/10 minutes. Let cool, remove to Vita Mix, add one cup of the cooking water and one cup sugar. Purée and then process as you would for jam.

Hello everyone, new member here and happy to be able to join you in baking, cooking and equipment. These small cakes, cupcakes, are adapted from a Rachel Roddy recipe called Marmalade Cake. My cakes use lemon jam and olive oil rather than butter and also include chocolate shavings and a little chocolate topping. They are tender and fine crumbed and stay moist for several days if they last that long!