I’ve taken the liberty of changing the name of these Onion Cheese Cornettes to scones. As I think cornettes should be an entirely different shape. They look more like scones to me – cheesy scones filled with a cheesy onion topping.
Years ago cauliflower only appeared on our plates as an over boiled soft mush, except that is for when it was accompanying roasts, when the much more delicious cauliflower in cheesy white sauce appeared. Thankfully, today it is used a lot more creatively, such as cauliflower rice, roasted, added to curries, soups and casseroles. This is tomato version is yet another way.
I reckon these pancakes will keep you going well past lunch and probably to dinner time. Just as easy to make as ‘normal’ ones, but very filling, especially covered in maple butter, ice cream and raspberries, as pictured.
Don’t have a Tagine pot to cook this recipe in? There’s lot of alternatives you can use. Dutch Oven: Excellent for browning meat on the stove, then transferring to the oven for slow cooking.
Slow Cooker (Crock-Pot): Perfect for the low-and-slow, hands-off approach.
Heavy Frying Pan: Use a large, wide pan with a tight lid for stovetop cooking.
Baking Dish with Foil: Use a dish covered tightly with foil for oven-baked tagines. Whichever way you choose, it will taste delicious.
I always think of jam making happening when people have an abundance of fruit from their backyard fruit trees. But as this recipe uses only 1 orange, 1 lemon, 1 grapefruit and 1 apple, you really don’t need a backyard tree supply to make it. A visit to the local shops will do and you’ll have jam for your morning toast.
Like all risottos this recipe requires some patient stirring, but the soft Arborio rice combined with chicken, mushrooms and peas makes it all worthwhile.
It’s very easy to over cook salmon and it then ends up dry and unappetizing. So just 15 minutes in the oven with the mayonnaise and crumb topping helps keep the fish nice and moist.
It’s a long time since I last made these. I think it was for one of my children’s 21st birthday parties – a long time ago. I was looking for finger food that you could make beforehand and these fitted the bill and tasted great. I must make them again……..
There’s three ways to make this flan. Firstly, as the recipe says, by laying out the pastry sheets, folding over the edges to make the base. Secondly, lining a flan tin or pie dish with the pastry and thirdly, by greasing a pie dish and then covering it with fine, dried breadcrumbs before adding the apples. The third version has the advantage of being gluten free. Either way served with cream or ice cream it’s an easy family dessert.
This is a very hearty dish. Lots of vegetables covered with a lovely parmesan cheese topped potato mash and it’s enough to feed the whole family.
Beb's Recipe Drawer 