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By using a little egg and a touch of finely grated Parmesan, I was able to make farro cakes that didn't fall apart in the pan. How you serve them is up to you, but the possibilities are endless.
1 person made this
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
I used to eat meat and when I did, one of my favourites was Crispy Duck and Pancakes so when it came to doing a bit of #vegitup work, I decided to create vegan crispy duck and pancakes. And you know what? It really is simple and amazing too!
I am sure that you will have heard of ‘mock duck’ at some time in your life – especially if you grew up in the 70’s or 80’s. Well, this recipe uses the Companion brand tinned stuff that you can buy in Chinese Supermarkets, which I might add is way cheaper than the Grano Vita version that you can buy in Holland and Barretts and many other health food stores.
To be honest, I made this for our evening meal and we did have to have pudding afterwards. For some reason I thought that we would still have the same appetite as when I was a kid when I planned this one in! So I would actually have this as a starter or as part of a Chinese style platter with spring rolls and other goodies.
The mock duck is made from soya pieces and flavouring. It comes in a bit of a juice which you will want to drain off for this recipe. If you’re making some other dishes to go with it, I would save it and add it to the sauce as it has a lovely savoury flavour. (waste not want not, right!)
“I love cast iron for pizza because the pan gets super-hot and holds heat so well — it really mimics a pizza stone,” says Katie Workman, the blogger behind The Mom 100 and author of "Dinner Solved: 100 Ingenious Recipes that Make the Whole Family Happy, Including You". Workman’s secret trick is to preheat the pan in a 450°F oven then add the dough without any sauce or toppings and let it cook for a few minutes to puff and firm up for a chewy, springy pizza. Next, add your favorite sauce and toppings and finish baking the pizza. It’s that easy.
This almond flour pancake recipe is super simple to make, so it’s a great recipe for quick weekday breakfasts as well as lazy weekend brunches. Here’s how it goes:
First, whisk together the wet ingredients in one bowl and the dry ingredients in another.
Then, pour the wet ingredients into the bowl of dry ingredients, and mix until just combined.
Finally, cook! Heat a nonstick skillet over medium-low heat, and brush it with a little olive oil (coconut oil would work here too!). Use a 1/4-cup measuring cup to scoop the batter into the pan, and cook each pancake for 1-2 minutes per side. Almond flour pancakes darken more quickly than regular pancakes do, so watch them closely. Reduce the heat as needed so that the outsides don’t burn before the middles have a chance to cook through. Repeat the cooking process with the remaining batter, and enjoy!
Make one of these tempting puds to round off a summer menu. Try a fruity trifle, pavlova, cheesecake or lemon tart – there's plenty of dessert inspiration here.
Bake a creamy cheesecake topped with soft, sweet peaches and crispy streusel – a luscious dessert to round off a summer meal
Make this showstopping cheesecake for summer entertaining. Top with strawberries or a mix of fresh berries, plus a drizzle of chocolate for extra indulgence
Few desserts say summer like Eton mess. Crunchy meringue, whipped cream and strawberry sauce is a winning combination, best served al fresco
Gregg Wallace fell in love with Michel Roux Snr's lemon tart at first bite. This is his version of the classic recipe
When you find a punnet of perfectly ripe strawberries, showcase them in this irresistible summer dessert
Wow family and friends with a stunning strawberry tart. A lovely centrepiece dessert for summer dining, it's made with homemade pastry and crème pâtissière
This quintessentially British pud, packed with juicy summer berries, is so much easier than it looks, perfect for beginners
Try this easy terrine for dessert, layered with ice cream, dark chocolate and marbled with a zingy raspberry purée. Prepare it ahead to wow your guests
The plumpest, ripest strawberries make up this classic summer trifle with ginger jelly and a lemon drizzle cake base
Create this retro jelly and custard trifle using cheat’s ingredients. It’s a completely make-ahead dessert, so ideal for a stress-free get together
Make this easy sorbet while elderflowers are in season. It's a fat-free, refreshing dessert for summer, or serve as an aperitif with a shot of gin poured over
Sandwich spoonfuls of strawberry cheesecake ice cream between two Viennese whirls to make this easy yet indulgent dessert. A perfect summertime sweet treat
Combine your favourite cocktail and dessert with this fabulously zingy gin and tonic cheesecake. It makes a perfect sweet treat for a grown-up dinner party
Try making this classic Italian dessert with delicate vanilla and a fresh strawberry topping. The perfect light sweet for a chilled summer gathering
Enjoy these individual raspberry, pistachio & lemon trifles as part of a summer menu. They're easy to assemble and you can easily pack them up in tubs for picnics
Shrimp is one of our favorite protein options to cook with. It's heart-healthy, super versatile, and easy to find in the grocery store. When cooking with shrimp, save the shells for seafood stock. If you're buying fresh, feel free to ask the fishmonger to de-vein them for you, but it's easy enough to do at home with a careful hand and sharp paring knife.
There are so many different ways to cook with shrimp. Use them for delicious pasta recipes, takeout-inspired stir-fries, soups and stews, and crowd-friendly appetizers. Shrimp shines in a summertime clambake alongside corn on the cob and baby red potatoes. We also love a creamy, flavorful bisque year-round (but who can deny that it's most delicious when served seaside?). Our recipe for Pressure-Cooker Shrimp Bisque is made with a homemade seafood stock using shrimp shells (told you they would come in handy!), plus bite-sized pieces of sweet shrimp. A combination of paprika and fresh dill brighten the bowl.
Another one of our favorite ways to cook shrimp is with pasta. Our Cream-Free Shrimp Alfredo is a lighter take on fettuccine alfredo. This clever recipe uses pasta water instead of heavy cream the starches in the water help to create a thick, rich sauce. And, of course, we have to include at least one recipe for Shrimp Scampi, but we took it one step further and included two! Our classic version is done just right, with plenty of fresh parsley, garlic, lemon juice, butter, white wine, and red pepper flakes. If you're looking to go low-carb, try Shrimp Scampi with Yellow-Squash Noodles, which substitutes spiralized vegetable noodles in place of pasta.
No matter which way you fry, stir, boil, or bake them, these shrimp recipes offer endless inspiration for weeknight meals and dinner parties alike.
Yep! One more busy weekend coming up and then I have two full months to relax and catch up on cooking and blogging! :) I could not be more happy to have some time to experiment in the kitchen during the fall months.
I loved the nectarines in this salad. I think next time i’ll try it with fresh peaches. The nectarines were great with the spicy chili-garlic sauce and sour lime juice. Yum.
so pretty! I love all of the colors and of course anything asian inspired. Sound like you guys had quite a fun weekend!
Hooray for ancient grains! I love the peach and pepper combination in this salad. :)
Did you even have to to breathe – what a crazy yet amazing weekend!
And this salad – what a way to come back to blogging, so amazing…I have been totally craving farro and you jst inspired me!
This salad sounds amazing, and I love the Asian flair – I’ve been wanting to make a dinner salad recipe using stone fruit, and this sounds perfect!
Also, I’m with you on the long movies – I can’t sit in a theatre seat for that long without a break! And I’ve always thought the jive looked so fun when I see them do it on So You Think You Can Dance, but I imagine it would be hard to learn!
What a great looking salad! Love the peaches in there.
And forget the jive – the lindy hop is where it’s at!
lol, i have a short attention span as well, i hate long movies! this looks awesome, i just love the peaches in here!
This looks fantastic! Nectarines, bell peppers, cashews and FARRO! I adore that grain! This is definitely going on the “Must Make” List.
Looks delicious! And I love the photograph!
Ooh, I think I just found my lunch for the week! I’m picky about my salads but I LOVE ones with fruit in them.
that looks so amazing! i love the nectarines!!
Sounds like you’ve been having an amazing summer! I love all the combinations of flavours in this salad, and how healthy it is!
I have never cook with farro before and love to cook with a delicious farro dish like yours one day :D
Delicious recipe, Courtney. This salad is definitely light and so summery :)
Hello,
Just tucking into a bowl of your Sweet and Spicy Thai Farro Salad now. It’s really different. I used quinoa but will try it again with Farro. I was just wondering how do you think this would be with peanut and maybe sesame oil instead of the Canola? I thought it could make it even more Asian tasting but maybe that would be too many flavours? I have a habit of sometimes putting too many spices and sauces. Anyway, thanks for the recipe, very creative, love it!
The cholesterol diet is an eating plan that increases the cholesterol-lowering foods in your diet and decreases or eliminates high cholesterol foods. Unhealthy eating habits are one of the major contributors to high cholesterol and eating the right foods will help you get your health back on track. The cholesterol diet:
Anchovy is often cast in an awkward light, being a taste that people seem to either love or loathe, but there are plenty of reasons to enjoy the assertive flavour of this fish, whether fresh or, as frequently seen in this country, tinned in oil with its slivered fillets packed full of salty, savoury flavour. This collection of anchovy recipes features dishes pairing anchovies with other seafood, meat or on its own.
Garlic and anchovies make a welcome appearance in Bryan Webb's red mullet with chilli and garlic oil dish, adding an umami richness neatly complemented by the bite of the chilli.
The piquant tang of anchovy can also add an extra layer of complexity to beef and lamb Alan Murchison's lamb rump recipe is garnished with the briny fish, while Geoffrey Smeddle's poached fillet of beef is served up with salsa verde, a vibrant herby sauce in which anchovy is a staple ingredient.
Hope you will give this a try and let me know how it turns out for you..
Preparation Time : 5 mins
Cooking Time : 25 to 30 mins
Serves: 2 to 3
Ingredients:
Rice Rava / Cream of Rice / Idli Rava – 1 cup (Homemade Recipe)
Water – 3 cups
Salt to taste
Sugar – 1 tsp
Coconut – 1/2 cup grated
Heat water in a sauce pan and bring it to a boil. Add salt and sugar and mix well.
Add in rice rava and mix well. Keep mixing till it gets thick.
Remove to a bowl and cool it down.
Take small portion and shape it into ball. Place it in a steamer and steam for 10 mins.
Bravo, as a sentence ..., brilliant idea
Look, let's not waste any more time on this.
In all cases.
your opinion will be useful