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Cheesy, Herby Quick Bread

3 Antworten

This

Cheesy, Herby Quick Bread

Cheesy, Herby Quick Bread

is best suited for a Ladies Luncheon. The recipe fluttered into my house with the Dorie Greenspan’s newsletter. There were some leftover cheeses that were wonderful in this bread.

Today is not only Mother’s Day but also the state election in Schleswig-Holstein and the neighbor’s son celebrates his confirmation. This bread also fits these occasions.

Cheesy, Herby Quick Bread

YIELD:10 servings

Cheesy, Herby Quick Bread

Quick bread with a lot of add ins like cheese, scallions and nuts

INGREDIENTS

  • 238 grams wheat flour Type 550
  • 1 tablesp. baking powder, I used cream of tartar baking powder
  • 1/2 teasp.salt
  • 3 eggs, size M, room temperature
  • 80 grams whole milk, at room temperature
  • 64 grams = 80 ml olive oil
  • 40 grams = 2 tablesp. honey
  • 115 grams shredded cheese, I used a pizza mix
  • 75 grams cheese, cut into tiny cubes Ulrike: Blaue Stunde and Cheddar from Holtsee
  • 30 grams scallions, sliced
  • 40 grams walnuts, chopped

SOURCE

modified by from Dorie Greenspan’s Newsletter 09.08.2023 **

INSTRUCTIONS

  1. Center a rack in the oven and preheat it to 175 °C/ 350 °F. Line a 20 cm/8-inch loaf pan with parchment paper.
  2. Working in a large bowl, whisk the flour, baking powder and salt together. In another bowl whisk the eggs, milk, olive oil and honey together. Pour the wet ingredients over the flour mixture and, using a flexible spatula, stir until mostly blended. There’s no need to be thorough now.
  3. Add shedded and cubed cheese, scallions and walnuts to the bowl and mix them together. Try to be gentle, but don’t try to be perfect – just like with muffins, it’s better to under- than over-mix. The batter will be heavy and sticky.
  4. Scrape it into the lined pan and use the edge of the spatula to nudge it into the corners.
    Cheesy, Herby Quick Bread
  5. Bake the loaf for about 35 minutes until a tester inserted into the center comes out clean. Put the pan on a rack, let the loaf rest for 3 minutes, then unmold it onto the rack. Let the loaf come to room temperature right side up. You can eat it when it’s warm, but I think it’s best at room temperature.

total time: 1 hour
prparation time: 15 minutes
cooking time: 35 minutes

 
 
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Photo Credit: I ♥ Cooking Clubs
Ladies Luncheon!
 
 
 
 
For all other great Ladies Luncheon! recipes visit the I heart cooking clubs site
 
 
 
 
 
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** 09.08.2023 https://doriegreenspan.bulletin.com/savory-quick-bread no longer available

Cauliflower Tabbouleh

4 Antworten

This week I ♥ Cooking Clubs welcomes Dorie Greenspan and I serve

Cauliflower Tabbouleh

Cauliflower Tabbouleh

Time is out of joint, I am speechless and stunned by what is happening here in Europe. I distract myself with cooking and baking and hardly get to post the recipes in the blog. It would be a real pity if this delicious recipe was not found at Küchenlatein. I served it as a salad for lunch at work with a slice of homemade bread.

Cauliflower Tabbouleh

Yield:4 servings

Cauliflower Tabbouleh

Dorie Greenspan’s Cauliflower Tabbouleh is a grain free version of the most popular Mediterranean salads. She uses grated cauliflower instead of bulgur.

Ingredients

  • 1 head cauliflower; Ulrike about 550 grams
  • 155 grams chickpeas, cooked, drained and patted dry
  • 32 grams almonds, finely chopped, unblanched
  • 10 grams fresh mint, finely chopped
  • 10 grams parsley or cilantro, finely chopped fresh; Ulrike: parsley
  • 40 grams raisins, moist and plump °
  • 1–2 lemons
  • Sea salt
  • Pepper, freshly ground
  • 1 tablesp. extra-virgin olive oil, or more to taste

SOURCE

978-0544826984 *

modified by from:
Dorie Greenspan
Everyday Dorie: The Way I Cook
ISBN: 978-0544826984
also found at Kosher.com

Method

  1. Remove the green leaves from the cauliflower. Cut it in half from top to bottom and then crosswise into quarters. Grate with the largest holes on a box grater. Put the cauliflower into a big bowl.
  2. Add the chickpeas, almonds, herbs, and raisins. Finely grate the zest of one lemon over the tabbouleh and then squeeze in the juice, tossing the salad lightly with a fork. Season with salt and pepper, drizzle over the olive oil and toss to incorporate. Taste the salad and see if you’d like more salt, pepper, lemon zest, juice and/or oil. I usually use the zest and juice of one and a half lemons and two tablespoons olive oil, but lemons vary in size and tartness.
  3. Serve the salad or, preferably, cover it tightly and refrigerate it for at least an hour.

° Put dried raisins in a bowl of hot tap water and set them aside to soak. When you’re ready for them, drain and pat dry.
total time: 1 hour 20 minutes
preparation time: 20 Minuten

 
 
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Photo Credit: I ♥ Cooking Clubs
Welcome Dorie
 
 
 
 
For all other great Welcome Dorie recipes visit the I heart cooking clubs site
 
 
 
 
 
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Squash Rice Porridge

13 Antworten

My second Ukrainian recipe for the GFGF-Group is

Squash Rice Porridge

Squash Rice Porridge

In the supermarket appeared the first watery and tasteless Spanish giant strawberries, next to them still stored Hokkaido squash and butternut squash. I grabbed the latter and cooked rice pudding. Olia Hercules writes, that pumpkins are very rarely used in Ukrainian savoury dishes. She grew up with sweet pumpkin rice porridge, a real favourite in many regions. I also grew up with rice pudding, I already tried the Portuguese version, so I was very excited to try the Ukrainian with pumpkin or squash. The butternut squash not only made a pretty color but also added a slight sweetness to the rice pudding. Condensed milk to serve would have been way too sweet, milk or cream fit better.

Squash Rice Porridge

Yield: 4 servings

Squash Rice Porridge

Squash Rice Porridge is a traditional Ukrainian delight. I think it is also good with some brown butter.

Ingredients

  • 700 grams pumpkin/squash, 500 grams peeled; Ulrike: Butternut, cut into 2 cm chunks
  • 150 grams short-grain rice, washed; Ulrike: Milchreis*
  • 1 heaped teesp, salt
  • 700 ml water; Ulrike: milk, 1,5 % fat
  • 100 ml whole milk
  • 1 teasp. vanilla extract
  • 20 grams butter
  • 50 ml honey or maple syrup plus extra to serve
  • evaporated milk, to serve, Ulrike: low-fat milk, optional

SOURCE

978-1408899090*

modified by from:
Olia Hercules
Summer Kitchens: Recipes and
Reminiscences from Every Corner of Ukraine*
ISBN:978-1408899090

Method

  1. Put the pumpkin/squash into a saucepan and cover with water. Bring to the boil, then simmer for about 20 minutes, or until the pumpkin is very soft. After 10 minutes add the rice ant salt to the pan and cook over low heat for about 20 minutes, until the rice is just cooked.
  2. Add the milk and vanilla extract, thenn mash the pumpkin into the liquid with a potato masher. Cook the porrigde for another 10 minutes, stirring so it doesn’t catch on the bottom of the pan – add a spash more water or mil if it starts looking dry.
  3. When the rice is soft and the porrigde is thin and reamy, stir through the butter and honey or maple syrup.
  4. If you feel like the porridge could be sweeter, drizzle over some extra honey or syrup once it is in the bowl. Serve the squash rice porridgewith evaporated milk, if desired.

total time: 1 hour
preparation time: 15 minutes
cooking/baking time: 40 minutes

 
 
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