WWDH


If you need a simple but tasty cake this might be the one for you. It has a light maple flavor in the cake and more in the maple cream frosting. The cake has brown sugar which seems to heighten the maple flavor and the simple cream and maple ‘frosting’ means it is not a heavy cake at all.

The recipe is from Donna Hay’s off the shelf (page 176) which has so more wonderful recipes I want to try.

Check out Gayle and Kayte for their WWDH dishes this week.

This week’s theme for Wednesdays with Donna Hay is RICE! While here are lots of types of rice – white, brown, parboiled, wild (although it’s not really a rice), Arborio, even Black or Forbidden rice – we usually only use one or two of these regularly.  With all the rice choices it was not easy to find a recipe.

I finally settled on a rice pudding.  It was easy peasy since it used left over rice.  In my case, basmati.  The ramekins have 2 TBL of rice to which a simple custard is added.  Vanilla and cinnamon give it the flavor.

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20 minutes in the oven and you have a quick, comforting dessert.  And while it was still hot I sprinkled a little turbinado sugar over the top to melt.

I adapted this recipe for use in an Instant Pot.  The ramekins are  stacked in the pot and then cooked  on porridge for only 9 minutes.  I used quick release.

I have been a little intimidated by my new Instant Pot so haven’t used it much.  I’m trying to remedy that in small steps.

Donna’s recipe is on page 138 in new food fast

For more rice visit Rice is Nice on Wednesdays with Donna Hay.

This week’s theme – chosen by Kayte – is ONIONS!!  I love cooking with onions.  So much flavor and so many things you can do with them.  Usually onions are NOT the major ingredient unless you are making Onion Soup or Onion Rings but in this recipe they are the star of the show.

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Caramelized Onion and Potato Stacks

The onions are browned first in a skillet and then layered in a muffin tin with slices of potatoes.  Drizzled with melted butter and moistened with chicken broth {I used Veggie}  the onions caramelize and add their flavor to the potatoes.  The recipe called for thyme sprigs but the Man doesn’t care for it so….. {and really neither do I}  Super simple!!

I made 1/2 of the recipe in large muffin cups and they were done in about an hour.  While the recipe didn’t call for salt and pepper I did add some before I cooked the potatoes.

These are a good alternative to your everyday potatoes and made a great side.

The recipe is on Donna’s Website.   

More onions -> Onions! Any way you slice ’em!

What do you eat when you aren’t feeling good?  What tends to boost your immunity when you have a cold or Flu?

Chicken noodle soup!  Besides being good, it is also good for you.  There is something about it that helps fight through that cold.  Runny nose.  Inflammation. Cough.  Yep!  Helps all of them.  Why?  Even Science doesn’t know.  But they do know, and report, that there is something about the combo of chicken and veggies that does the job.

Let’s see if it helps my cold.  Even tho’ mine doesn’t have a lot of veggies in it it does have three Chinese spices that are helpful during cold season – anis, cinnamon, ginger – which are antibacterial, boost immunity, and/or fight coughs.

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This was really good.  The combination of the spices with the soy sauce and onions was spot on.    Definitely a keeper.

The recipe is from Donna’s off the shelf  page 58

More Soup?  Visit Wednesdays with Donna Hay.  And if you want to join in the themes are on the right.  The recipe is up to you.  Just blog and leave us a comment.  We’d love to have you.

We don’t publish the recipes.  We’d rather you buy a cookbook of Donna’s.

Morning, noon, or night, Breakfast is always good.  This week’s theme: Wake-Up Call! Breakfast meant we could just fix a good meal to get the day started.  Maybe not in the morning…..I made mine for lunch.

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Puffed Cheese Omelette

I tell you – THIS is the way to eat eggs!  Whipped egg whites mixed with cream, seasonings, and yolks folded over a filling of Parmesan, Cheddar Cheese, and Mascarpone (I used Greek Yogurt} seasoned with chives which just oozed out of the omelette.

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And it was delicious!  The puffiness of the eggs and the tartness of the filling was just right.  Worth the 5 containers and the time it took to make it.

The recipe is from Donna’s Website .

What else is for Breakfast?  Visit Wednesdays with Donna Hay.

Ooey, gooey, melty cheese!  What’s not to love?  And in this simple dish from Donna Hay it all comes together.

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Zucchini, Cheese, and Pasta Slice

This was so good.  Very soft and melty just out of the oven.  Just as good at room temp.  The only seasoning is just salt and pepper but the ricotta really adds a lot of flavor.  The result is a creamy grown-up mac and cheese.  

    1½ CUPS (135G) SMALL PASTA
    3 MEDIUM ZUCCHINI, GRATED
    1 CUP (200G) RICOTTA
    1 CUP (120G) GRATED CHEDDAR
    ¼ CUP (60ML) VEGETABLE OIL
    4 EGGS
    1 CUP (150G) SELF-RAISING FLOUR
    SEA SALT AND CRACKED BLACK PEPPER
    ¼ CUP (30G) GRATED CHEDDAR, EXTRA, FOR SPRINKLING

Cook the pasta {I used elbow macaroni.} until al dente.  Mix all the ingredients together in a bowl.  Turn out into a lightly greased 8″ x 12″ dish. Bake for 30 – 40 minutes at 350°F until the cheese is melted and slightly browned. Let cool {or not….} and slice into squares.

The recipe is from Donna Hay’s website.

Visit Wednesdays with Donna Hay for more Cheesy Delights! which was the theme this week.

There are a lot of peppermint and chocolate dessert recipes/posts floating in the blogasphere this time of the year.  When it came my time to pick for this week’s Donna Hay selection I knew I would be chocolated out so I went for something a little lighter and more refreshing – LEMON!

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This is an almond flour based cake with a really lemony curd filling.  Between the three layers!  Yes, we sliced this cake in thirds and then filled each space with lots of curd and then, because that wasn’t enough we topped it with more lemony flavor.

I would like to say this cake turned out nicely, but I found it to be rather dense (which is how the Hubs likes cake).  The curd, however, was perfect.  VERY Lemony (1/4 cups lemon juice in the recipe) and easy to make since it has whole eggs rather than just the yolks.

I will definitely make the curd again  – but maybe not the cake.

For make cakes visit Wednesdays with Donna Hay.  The recipe is from FLAVOURS  (page 50).

 

I like tabouli. I would not have believed that until a few months ago when I finally had some GOOD tabouli. I had had many dishes of BAD tabouli. And by bad I mean no flavor at all. I have even made it before but it wasn’t very good. This time it was different.

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I was Donna Hay’s good tabouli. And it was easy to make. Especially since I actually had all the FRESH ingredients in the house: bulghul wheat, fresh mint, fresh parsley, fresh lemon juice, fresh onions, fresh tomatoes. Easy to put together. All you have to do is soak the wheat until it is hydrated and then all all the other ingredients. Perfect with just some pita bread or as part of a Mediterranean Feast.

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Served with some nuts, dates, pita, olives, humus, and feta it was a filling meal. Donna’s recipe is on page 46 of modern classics and my pick for this week’s Wednesday’s with Donna Hay. Check out the other’s tabouli while you are there.

There simple is not simpler way to fix a sweet potato. And with just three ingredients it is almost too easy!

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All you have to do is peel, slice, brush them with sesame oil and sprinkle with sea salt. Then bake your sweet potatoes for a quick side or treat anytime. Just thinking about them makes me hungry for them.

Did the others like them as well. Check and see at Wednesdays with Donna Hay.

And if you want to join us the recipes and schedule are listed on the website. Cook, blog, comment, and join in the fun.

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