OlyveOyl

Thank you, red cabbage is a good looker! An unusual combo but quite tasty.

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.

A simple little cake made in the FP, topped with almonds . A dollop of cream and berry compote made for “good eats”.

Raspberry tart, vanilla crème patisserie with a pâte sucrée crust.

Early morning whole wheat crepes filled with homemade ricotta and blueberry jam. Waiting for it’s warm up and a dusting of confectionery sugar.

Spanish tortilla, homemade mayo, caviar. i Ice cream three ways, sour cream/ lemon, peach and banana.

@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.

@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.

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.

@pastameshugana Thank you, I also like to fill them with savory options, they are nice and crisp and hold up well.

Tortellini en brodo, with zucchini, tomato and diced chicken . House made chicken broth in the instantpot, grated Parmesan on top.

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.

@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.

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.

A crumb shot of the above cakes with gently warmed blackberries and sour cream.

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

@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 😂!

@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!