Meringue is a sweet dessert, often associated with French, Swiss, and Italian cuisine and while it may seem terrifying to cook, a meringue is nothing more than a mixture of beaten egg whites and sugar. Meringue is a must-have decoration for many desserts – everything from a popular lemon meringue pie to a rusberry soup…
Watermelon Salad with Peppers, Tomatoes and Cheese
Sweet and cool watermelon and salty cheese is a surprising combination… but add baked peppers to the mix, and you’ll get a refreshing but still solid salad. Just try it – we guarantee you will add this salad to your recipe-book. Ingredients 2 lbs watermelon 4 large ripe tomatoes 3 red or orange sweet peppers…
French cheese soup with chicken
Simple and delicious. It warms you when it is cold or refreshes in a heat wave. Creamy soup with chicken is a quick solution for busy days for any season. Ingredients 2 сhicken fillet 1 cup process cheese 4 potatoes 2 onions 2 carrots 3 bay leaves 2 peppercorns Salt and black pepper Butter…
Soda Bread With Walnuts and Raisins
This whole wheat soda bread is a variation on an Irish classic called “spotty dog”, typically made with currants and white flour. Golden walnuts and succulent raisins find their perfect home in this soda bread. Ingredients 375 grams (3 cups) whole wheat flour 125 grams (1 cup) unbleached flour (all-purpose) 10 grams (2 teaspoons) baking…
Mississippi Roast
A fan of mom bloggers and Pinterest aficionados, this Mississippi Roast is traditionally made by putting a chuck roast in a slow cooker, simmering under a stick of butter, ranch dressing mix packet, gravy mix and some pepperoncini. And there’s nothing wrong with cooking it this way, but there’s no difficulty in replacing the packet…
Buckwheat and Amaranth Muffins
Most muffins you’ll find at cafes and coffee shops are more akin to oversized cupcakes – too sweet, and too big. However, muffins need not be cloying. All it takes is a little natural sweetener to make them a treat. They also need not be calorie heavy sweets. These recipes will bring you a whole…
Poulet à la Normande
Flavors of sweet apple, cider, cream and chicken are brought together lovingly in this simple classic braise from the north of France. The only fancy trick is flambéing your choice of Calvados or brandy, giving the dish a toasty flavor. If you’re not the type to play with fire, a safer option is to pour…
Buckwheat Harvest Tart
Although a tad elaborate, this vegetarian tart is hearty & substantial enough dish that will even satisfy meat-eaters. Self-taught vegetarian chef/blogger Sara Forte brought this recipe to The Times in 2012. Ingredients For the crust 1 cup buckwheat flour ¾ cup flour (unbleached all-purpose) ½ teaspoon sea salt ½ cup cold butter, unsalted, sliced into…
Cheese Fondue
A classic communal Alpine dish, Fondue is a classic, and quite easy to make. Grate the Gruyere, Vacherin Fribourgeois & Appenzeller in advance (in the morning, or day before), wrap up tightly to prevent drying out, and store in the fridge. This way, everything is ready to go when you’re ready to eat: The cheeses…
Apple-Pecan Cornbread Stuffing
This recipe comes from the founding editor of food magazine ‘Every Day with Rachel Ray’, Silvana Nardone, who developed it for her gluten-intolerant son. If you prefer not to toast the cornbread, the pieces can be spread out on a baking tray and allowed to sit overnight, uncovered, in order to dry out. Ingredients Double…