Started my September recipes yesterday with the "Fennel and Goat´s Cheese" - (page 102). If you enjoy the distinct flavor of aniseed, you will love the freshness and crispness of this appetizer - after all, there is still plenty of fresh fennel to be had around here and this is a fabulous way to start a mediterranean style dinner. Making the "Fish-free Salad Nicoise" (page 85) for dinner tonoght - will let you know how it turns out.
The "Fish-free Salad Nicoise" was delicious - really perfect for late summer...the only qualm I had about the recipe was that there was not enough of that lovely dressing, so I remedied that by doubling the ingredients for the dressing - other than that, we loved the versatility of the recipe and we definitely did not miss the tuna. Not the least bit. Even our younger ones loved the freshness of the vegetables together with some nice soft-boiled eggs.
This is on my list so will double-up on the dressing as per your advice - thanks!
You are quite welcome - the amount of dressing that we like on our salads always seems to be a personal preference thing but we liked this salad with a bit more, see how that works for you, you might not..
Made the oven-roasted frittata. One not to be missed - delish! If you are making this recipe, I suggest cooking the beets, if using them, separately as I did. As you may know, beets release a lot of liquid and "bleed" over anything in their path. I cooked the beets (after peeling and chopping) in foil at the same time the rest of the vegetables cooked. I dropped them on top of the other vegetables after the eggs were added, and pushed them down into the egg mixture al little, to minimize the "bleeding".
Cathleen, wonderful advice with respect to counter-acting the red beet "bleeding problem" - when I make this recipe, I will remember to roast the beets separately and add them only at the very last end after I added the eggs.Thank yor for sharing your great advice!
Another thought... you could also use golden beets, rather than red beets.
...sounds like a good idea, unfortunately, golden beets are next to impossible to find around here...
Thanks Cathleen, am making this one so will take your advice on board. Like Andrea I have only ever found red beets here - golden beets are like an unobtainable dream! :-)
Andrea, I made the garlicky flat breads to serve with one of the dishes I chose. It's not really a stand-alone recipe but is used as a component/accompaniment in several others.....will this or any of the other base recipes (magic bread dough, vegetable stock etc..) be chosen as one of the 10 in upcoming months, or should I just write about it now? thank youZosiaPS The pakoras are so good, they've made converts of the cauliflower haters in the house!
Dear Zosia, I am delghted that you went ahead and made a recipe from the book that was not in any of the line-ups yet. I took the liberty of adding the courgette bruschetta last month - so, feel free to include the garlicky flat breads (which I made many times over and adore) in your September post! Thank you for asking, btw!!!How nice that you and your family really enjoyed the cauliflower being served this way - it is a fabulous recipe indeed!
Thank you, Andrea, I'll do that.
Since I had some gorgeous hokkaido from the farmers´ market last week, I made the Roasted Squash (from the chapter "Roast, Grill & Barbecue" - page 346) twice this month and I also incorporated the left-overs in a wheatberry salad, including the roasted garlic - so delicious, so versatile and the kids were devouring hokkaido - what more could one want from a recipe?!