Yep, have been back in the kitchen again. I've been testing out some recipes from Eleanor Ozich's "My Petite Kitchen Cookbook," including the "Cauliflower and Leek Gratin with Crunchy Hazelnuts & Thyme" above. Made this a second time for John and tweeked the recipe a wee bit, substituting some cream for a portion of the milk, and amping up the parmesan cheese. I've also made the "Caramelised Shallot and Thyme Frittata with Buffalo Mozzarella," the "Best Baked Bananas," the "Artichoke and Green Bean Salad with Toasted Pinenuts," and last but not least the "Rosemary, Olive Oil and Yogurt Cake."
All were good. She offers a number of gluten free flour options for most of the recipes if you're into that; also doesn't use refined sugar, but rather gives you the option of using honey, agave or maple syrup. The recipes are interesting and healthy either way!
Oh, and during this latest rampage I also made pizza dough for the first time, inaugurating our pizza stones with Nadia Lim's "Smoked Salmon Pizza with Tomato, Rocket, Capers & Lemon Creme." While I need to practice shaping the pizza bases, everything tasted great--we'll definitely experiment further!
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