Hasselback Potatoes

Simple and delicious – give these Hasselback potatoes a try!

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Ice Cream Petit Fours: Daring Bakers’ Challenge August 2010

Nutty and toasty meets cool and creamy…that’s the theme of this month’s daring bakers Challenge! The August 2010 Daring Bakers’ challenge was hosted by Elissa of 17 and Baking. For the first time, The Daring Bakers partnered with Sugar High Fridays for a co-event and Elissa was the gracious hostess of both. Using the theme of beurre noisette, or browned butter, Elissa chose to challenge Daring Bakers to make a pound cake to be used in either a Baked Alaska or in Ice Cream Petit Fours. The sources for Elissa’s challenge were Gourmet magazine and David Lebovitz’s “The Perfect Scoop”.

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Herby Vegetable Gratin

Sometimes veggies need a little something to perk them up. I can get into a stir fry rut, grabbing all available vegetables from the fridge and cracking open the soy sauce.  I had a nice piece of white fish to cook for dinner and fancied something herby to go with it. I had some leftover cream in the fridge and so the gratin came to be. These quantities are very loose – more veggies, less sauce if you don’t like the creamy sauce but still want the taste, or you can ramp up the cream if you are so inclined. 😉 Use whatever vegetables you have around. I had a glut of carrots and courgettes. The sauce won’t thicken very much, unless you use some potatoes, but the vegetables stay moist, with a little bite to them, and the herby sauce is great with fish.

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Everyday Chocolate Cake

Of all the blogs I follow and read regularly, Smitten Kitchen is one of my favourites. The photography, the layout, and, of course, the recipes. Drool. This cake called out to me when I saw it there. Perfect in its simplicity. Moist, chocolatey and understated. Great with a cup of tea in the afternoon. Or whenever you walk by it and slice off another wedge.  😀

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Ricotta & Spinach Cannelloni

Yay! Another savoury post, though not particularly healthy or lacking in calories! This is based on a Jamie Oliver recipe (linky), adjusted to what I had on hand. Very tasty, especially the next day, and a nice change from making a fiddly roux if you’re not so inclined.  I’ll definitely make this again!

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Marble Molasses Cake

I came across this cake on a blog last week and I had to make it straightaway. I love the flavour molasses brings to a cake. I usually associate it with sticky jamaican ginger cake so to see it in another cake recipe got me all excited. To quote the Pioneer Woman, molasses “makes my skirt fly up”. I found the recipe here on Chicho’s Kitchen. I didn’t change a thing in the recipe and it came out of the oven perfectly baked with the best ever aroma wafting around the kitchen.

You must make this cake!

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