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#sundried tomato scones
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Pesto Scones
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savourygoodness · 1 month
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Savoury olive oil scones
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matchafoxjournal · 2 years
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Afternoon tea for my birthday
- sandwiches (pesto & sundried tomatoes, hummus & cream cheese & cucumber)
- scones & battenberg cake (with homemade marzipan)
- jam tarts (rhubarb & strawberry), lemon curd tarts
- madeleines & shortbread cookies
IG
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skyllion-uwu · 9 months
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Oh right, informal review on bakery products when I get a freebie. I forgot to take a pic of the full thing, here's my single bite left
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It's got an amazing flavor from the sundried tomatoes and herbs. Could use more mozerella cheese but I'm white so I always think things could have more cheese. There are more on others, I just grabbed this one since it was on top. I love the sundried tomatoes the most because they're sweet and chewy. Probably my new fave scone (old was bacon and dubliner which is also amazing, mostly because dubliner cheese)
BONUS the bubble tea I got from a nearby food truck
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Just a basic milk tea with boba. Refreshing and sweet and tea-y. Love the presentation the most. The watermelon strawberry slushie was better but I didn't get a good pic of it since it was for Veronica but it was such a pretty pink and perfect amount of fruity and sweet
Now if you'll excuse me I must go book shopping and perhaps get a pair of earrings or a keychain
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New Years Day.
Mackron Fanfic.
"My head" said Mack as Moira came down stairs.
"I should think so" said Moira.
"Where's Lucy?" Mack asked.
"Having a lie in" said Moira." And your daughter has been bathed and fed by Aaron"
"God I'm useless" said Mack. "Did I make an idiot of myself last night?"
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"Well apart from molesting Aaron on the settee and telling him you wanted his body. No" said Moira.
"Did Lucy here me" asked a worried Mackenzie. "I'm a complete idiot"
"No you're not" said Moira "And Lucy didn't hear you but Nate left pretty quick when you gave him the eye"
"Oh no" said Mack "I've made a complete prick of myself"
"Well Nate saw the funny side of it" said Moira "You're just a scot who fell asleep full of whisky on New Yesrs Eve after flirting with all and sundry"
"Please don't tell me Amy?" said Mack.
"Aha. Amy too" laughed Moira.
"Don't rub it in" said Mack. "How can I face her again"
"Aaron I'm sorry I made a fool of myself last night" Mack said feeling guilty as Aaron got the baby ready to go out.
"Don't worry about it" laughed Aaron "You gave Jules Holland a run for his money anyway"
"Don't want to hear anymore" said Mack.
"There's been a development Mack" said Moira when Aaron took Isla for a walk in her pram.
"What?" said Mack.
"Kyle went to the police station and confessed" said Moira "Cain will go ballistic"
"What was he thinking?" said Mack.
"Well he'd been talking to Caleb" said Moira "And he encouraged him to confess"
"I'll kill him" said Mack. "There's something dodgy about him Moira"
"I know" Moira replied "Speaking to Kyle behind our backs. When Cain finds out God help him"
"He's a smarmy git" said Amy "I don't trust him although he said he could pay for a decent solicitor"
"Does Aaron know?" Moira asked Mack.
"No. Only Lucy" said Mack.
"Well they haven't charged him yet but its looking bad" said Moira. "And Cains adamant we can't trust Caleb"
"Poor kid" said Mack "He's really struggling. If you want me to cancel Scotland I will"
"No. No" said Moira "Lawrence and Maisie are so looking forward to you going"
"OK sis" said Mack giving his sister a hug. "I love you and I'll sort that sassenach out when I come back"
"Don't do anything drastic Mack" said Moira "You've got Lucy and the bairn to think about"
"Anyway let's make a start on this New Years breakfast" said Mack "Maisie sent a haggis down and some tomatoe sausages. Aaron said he can't wait to try a traditional Scottish breakfast"
"Got tatty scones?" asked Moira.
"Yes" replied Mack "Homemade. Did them myself before I started on the whisky yesterday"
"They look the business Mack" said Moira giving her brother a kiss on his cheek.
"Well let's hope this year turns out OK sis for both of us" said Mack "I just want to see my beautiful Lucy get well and Cain and Kyle pardoned"
"Happy New Year Mack" said Amy as she came into the kitchen "I think we are all wishing for the same"
"Happy New Year Amy and I'm sorry about last night" said Mack.
"Think nowt of it Mack. It was a good laugh" said Amy. "And Matty took it in good faith"
"You were out for the count by the time the New Year came in" she laughed.
"That's the first time I've missed Higmanay" said Mack.
"Happy New Year Mack" said Moira giving her brother a hug. "I shouldn't worry about it you haven't had it easy looking after a new born and her sick mum"
1.1.23.
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tastesoftamriel · 2 years
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Hi there, I hope you're keeping well!
I have a question about Tamriel's breads; I have a baker oc and got thinking about regional breads when your blog came to mind. Any thoughts on the topic? Love what you do!
Did someone say bread? I love bread! Oh, there are so many yeasty joys from across Tamriel to share with you, but time dictates that I can only yammer on for a short while. So, without further ado...
Altmer
Scones are a staple for tea in Summerset, eaten with fresh clotted cream and berry jam. Lightly crisp on the outside, tall and fluffy on the inside, nobody can resist a good scone! Some bakers also make savoury variants, such as cheese and herb or sundried tomato.
Argonians
Argonian breads range from flatbread to thin unleavened loaves, made either from saltrice or corn, and can be either soft or chewy. Made with home-cultivated yeast starter, which is an enormous feat in the muggy climate of Black Marsh, they're eaten as a side for soups and dips, or a pinch of garlic salt.
Bosmer
"Bread" in Valenwood is made from a mixture of finely ground thunderbug carapaces or bone meal, salt, lard, and wild yeast. Surprisingly soft, with a crumbly texture, these are great for sandwiching grilled meats and sausages!
Bretons
Nothing screams Breton baking quite like a classic brioche, served with jam and butter, cheese, or just on its own. Fluffy and moist, with a melt-in-your-mouth texture, the addition of milk and eggs to bread was a genius move. Try my Azura's Star Bread for a twist on a classic taste of High Rock!
Dunmer
Ash yams and saltrice make up the background of Dunmeri starches, and of course feature heavily in local breads. Most common is saltrice flatbread, which is used to mop up curries, soups, and gravies, or are basted with sweet comberry jam and rolled up for a snack.
Imperials
There's nothing that tickles my Imperial side quite like a good, fluffy focaccia, rich with olive oil and studded with things like rosemary, black olives, and sundried tomatoes. When dipped in a mix of good olive oil and balsamic vinegar, magic happens! Also delicious when dipped in aioli, or slathered in soft herbed cheese.
Khajiit
The Khajiit love their sweet buns, made from corn or rice flour and stuffed with delicious fillings like moon sugar custard, red bean paste, mashed sweet potato, and jam. Fluffy and ranging in size from bite-sized to the size of a fist, these usually-messy treats are a must-have for bread lovers! Also, be sure to try the classic Imperial-Khajiit legend: S'jirra's Famous Potato Bread!
Nords
Cinnamon rolls, how I love thee! While cinnamon and other exotic spices are a relatively pricey commodity in Skyrim, it doesn't stop us from dumping loads of it, with a good amount of molasses and brown sugar, into soft, sticky buns. Served warm, these delightful rolls are messy to eat but extremely satisfying.
Orcs
Beer bread is pretty self-explanatory. The yeast from the beer foams up and interacts with rye and wheat flour, and results in a dense loaf that's great with savoury toppings like pate, cold roast meats, cheese, and cured meats. Usually made with a mix of rye, spelt, and wheat flour, with a touch of malt.
Redguards
Himbasha, a type of sweet flatbread flavoured with cardamom, is a typical celebratory bread enjoyed in Hammerfell. Sometimes stuffed with candied ginger, citrus peel or dried fruit, this tasty bread is fantastic with a cup of strong sweet coffee or tea. Its enormous size also makes it ideal for sharing.
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gnossienne · 3 years
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you have great taste ,, can we please run away and open a vintage bakery together ?
But of course ! A small sample of the offerings:
the staple breads: tsoureki, challah, sourdough, baguette traditionnelle, pain de campagne, pain brioche,
focaccia (rosemary & thyme, vidalia onion & black garlic, sundried tomato, pesto, and courgette blossom),
pains aux raisins and croissants aux amandes by the triple dozen,
pastéis de nata (the more burnt, the better),
cardamom buns with rosewater icing,
lemon lavender madeleines,
blood orange brioche cinnamon rolls,
baklava (three types - walnut, pistachio, and cashew&fennel),
turkish delight (pomegranate & rose, pistachio, sicilian lemon),
loukoumades (bougatsa, honey cinnamon, and pistachio praline),
& so very many more
The café serves cream tea on weekdays (cream first, you heathens) and afternoon tea on weekends, reservations recommended. Do mind the cat, as she is bound to make off with your unheeded scone.
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Bacon, Sundried Tomato and Cheddar Scones. Seriously good! … Bacon, Sundried Tomato and Cheddar Scones. Severely good! #lowcarb #lchf #glutenfree #grainfree #wholesome #ontheblog
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penguintransporter · 2 years
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Top 5 (or 10 if you want to) favorites breads to cook?
Ah, I love talking about my bread and food in general. Let's see:
1. Classic sourdough bread - the one that has airpockets and smells divine. It is a full day commitment and then I usually bake it the day after, but oh boy, when it comes out of the oven, and the entire apartment smells of bread...
2. Bagels - I love making bagels because the process gives me time to think and reflect. Baking for me is a type of therapy, and even though, I own a stand mixer, I do everything by hand.
3. Focaccia - my summer staple, to dip in olive oil and use herbs from my balcony garden.
4. Any bread that it's just a mash of ingredients in which you add different add-ons such as nuts and berries, dried fruit, or olives and sundried tomatoes, any type of aromatics. I usually make these a bit smaller, or shape them into scones because then once they are warm, you can just tear them apart a bit and melt butter, and oh...
5. Naan - tested and shared many times with friends (@somedaytakethetime knows what I am talking about). Versitale, quick, tastes amazing on its own, with dal or curry, as pizza crust with different toppings, dipped in yogurt or any other dip.
God, I really love baking, don't I?
ask me my top 5/top 10 things
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veganbabelife · 3 years
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[ad - pr sample] ✨Had a really indulgent afternoon with this stunning vegan afternoon tea for 2 by @vbefoods ☕���🍰 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ What's in the VBe Afternoon Tea? (GF option available) ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 🥪 A selection of sandwiches: ⠀⠀⠀⠀⠀⠀⠀⠀⠀ - Hummus & Sundried Tomato - Coronation Chickpea - Cream Cheez & Chilli Jam - Tofu-egg Mayo ⠀⠀⠀⠀⠀⠀⠀⠀⠀ A classic Quiche Lorraine ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 🍰 A selection of sweet treats: ⠀⠀⠀⠀⠀⠀⠀⠀⠀ - Decadent Chocolate Brownies - Cherry Bakewell Blondies - Cinnamon Cookies - Lemon Cakes Let's not forget the Scones and Jam! 💚 Plant-based, plastic free & recyclable packaging 💚 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Everything came nicely packaged and delivered by courier. The food was gorgeous, especially all the cakes (which I was most excited for). The quiche though was the best vegan quiche I’ve ever had, texture and taste were really lovely. 😋 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Get your own vegan afternoon tea: https://vbe-foods.myshopify.com (Order deadline is Midnight on Tuesday) • • • #veganafternoontea #afternoonteabox #sweettreats #veganuk #veganshare #veganlifestyle #vegetariansofig #veganuniverse #veganfoodlovers #vegancommunity #vegansofinstagram #veganpower #veganliving #veganfriendly #bestofvegan #veganfortheanimals #vegansofig #veganeats #smallbusiness #shopsmall #supportsmallbusinesses #shopsmall #brighton #vegano #vegana #veganfood #veganfoodie #british #tea #teatime (at Brighton) https://www.instagram.com/p/COkq23qpxsz/?igshid=6djqwto3xvzp
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witch-of-orchids · 4 years
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Ostara Recipes Masterpost
Note: THIS IS NOT DONE!!! I accidentally deleted the other one so I had to start over :( Will be adding more throughout the day, but for now, Blessed Ostara!!
Also, side note I’m sorry about any misinterpretations! I only speak German, Korean, and English and tried my best. I tried to go off the traditional European route a bit because I am Korean, and it would not make sense for many poc/cultural witches to only celebrate in traditionally European ways!
Main Dishes
Ostara Risotto
Ostara Lamb Stew
Ostara Deviled Eggs
Asparagus and Black Bean Salad
Purple Pickled Eggs
Paella Mixta- Mixed Paella
Bocadillo de Berenjenas con Pollo y Mostaza- Chicken and Mustard Aubergine Sandwich
Sopa Fría de Aguacate con Yogurt- Cold Avocado Soup with Yogurt
Huevos Pocados con Espinacas- Poached Eggs with Spinach
Quinoa Salteada com Ovo e Abacate- Sautéed Quinoa with Egg and Avocado
Salada Mediterrânea de Gorgonzola- Mediterranean Gorgonzola Salad
Bữa ăn mùa xuân Tây Ban Nha của Jose Pizarro- Spanish Spring Meal of Jose Pizarro
Green Garden Herby Basmati Rice with Basil, Mint, Chives & Rosemary
Lemony Cream Cheese Pancakes with Blueberries
Kapelusze pieczarek z przepiórczymi jajkami- Mushroom Hats with Quail Eggs
Omlety z jagodami- Omelets with Blueberries
Barszcz wiosenny z awokado- Borscht with Avocado
Вкуснейшая баранина- Delicious Lamb
Tarte légère courgettes, jambon et chèvre gratiné- Light Zucchini, Ham, and Goat Cheese Tart
Soupe Petits Pois, Menthe et Coriandre- Green Pea, Mint, and Coriander Soup
Artichauts à la Romaine- Roman Artichokes
Ragoût de Petits Légumes de Printemps- Spring Vegetable Stew
Sztrapacska, Strapačky, Haluska, Halušky
Épaule d'Agneau aux Herbes Roulée Rôtie- Roasted Lamb Shoulder with Herbs
Souris d'Agneau aux Épices Douces- Lamb Shank with Sweet Spices
Spargel mit Kartoffelschnee- Asparagus with Potato Snow
Gemüse-Pfannkuchen- Vegetable Pancakes
Frühlingseintopf mit Kasseler- Spring Stew with Smoked Pork
Linsen-Blumenkohl-Suppe- Lentil cauliflower Soup
Spargelcremesuppe- White Asparagus Cream Soup
Sieben Kräutersuppe- Seven Herb Soup
Lammkeule mit WacholderbeerensauceServings- Roast Leg of Lamb with Juniper Berry Sauce
Ghormeh Sabzi
Thai Green Curry with Beef and Eggplant
Ayam Masak Merah- Spicy Tomato Chicken
春キャベツと豚肉の重ね蒸し- Spring Steamed Pork and Chicken
豚の角煮 クローブ風味- Braised Pork with Cloves
Soba Noodle Salad
春季养生汤- Healthy Spring Soup
蘑菇片莴笋蛋汤- Mushroom and Lettuce Egg Soup
翡翠鲜肉烧麦- Fresh Jade Roasted Wheat Wraps
달래된장찌개- Soybean Paste Soup
쑥전- Mugwort Pancakes
닭고기 쌀국수- Chicken and Rice Noodle Soup
Lamb and Fava Beans Stir Fry
Bulgogi Spring Rolls with Sweet Ssamjang Sauce
Classic Borscht
Buckwheat Crêpes
French Spring Soup
Red Snapper en Papillote
Brioche French Toast With Lemon Curd and Strawberry Compote
Rosemary Roasted Lamb
Irish Stew Pie
Raddish Toast with Chive Butter
Roasted Beet, Leek, and Onion Quiche
Risotto Leggero con Viole, Asparagi e Ricotta- Light Risotto with Violets, Asparagus, and Ricotta
Drinks
Ostara Lavender Lemonade
Fruit Citrus Floats
Smoothie de Morango- Strawberry Smoothie
Milk-shake aux Fraises- Strawberry Milkshake
Violet Tea
Lavender Lemonade
Strawberry Lemonade
Iced Hibiscus Latte
Elderflower Cordial
Flower Sun Tea
Dandelion Mead (Dandelion Wine Made with Honey)
Condiments/Sides
Perfect Bread
Confiture d'Oranges Amères- Bitter Orange Jam
Mermelada de Ciruelas- Plum Jam
Crema de Naranja con Canela- Orange Cream with Cinnamon
Gelatina de Durazno con Mascarpone- Peach Jelly with Mascarpone
Abacaxi em Calda- Pineapple in Syrup
Tartine Bakery’s Lemon Cream
Purée d'Artichauts- Artichoke Puree
Egresmártás, Piszkeszósz- Hungarian Gooseberry Sauce
えびとたけのこの揚げパン- Shrimp and Bamboo Shoot Fried Bread
いちごジャム- Strawberry Jam
Chinese Tea Eggs
Easy Classic French Spinach Soufflé
Buttermilk Bread Recipe
Challah Ostara Bread
Grapefruit Blossom Pot de Creme
Lilac Infused Honey
Flower and Herb Butter
Homemade Chive Blossom Vinegar
Saffron and Cardamom Milk Bread
Honeysuckle Jelly
Dandelion Bread Pudding with Sundried Tomatoes and Gruyere Cheese
Candied Rose Petals
Orange Honey Butter
Wild Rose Infused Honey
Blackberry Butter
Lemonbalm Simple Syrup
Desserts
Cakes and Pies
Salted Honey Pie
Ostara Honey Cakes
Ostara Passion Cake
Framboisier Express- Raspberry Express
2. Tarte Rápida de Manga- Quick Mango Pie
Tarta de Nectarinas con Relleno de Chocolate- Nectarine Cake with Chocolate Filling
Pay de Pera con Limón- Pear Pie with Lemon
Meyer Lemon Cheesecake with Biscoff Crust
Tahini Mousse Pie
Десерт с пролетно настроение- Spring Mood Dessert
Joghurttorta (bármilyen gyümölccsel elkészíthető)- Yogurt Cake (Any Fruit)
Sernik na zimno z galaretką i owocami- Cold Cheesecake with Jelly and Fruit
Torcik jabłkowy- Apple Cake
Tort owocowy na zimno- Cold Fruit Cake
Jogurtowo-serowe ciasto z galaretką i cappuccino- Yogurt and Cheesecake with Jelly and Cappucino
Весенний ягодный пирог- Spring Berry Cake
Gâteau Saint-Honoré
Tarte à la Rhubarbe et Crème d’Amande- Rhubarb and Almond Cream Pie
Tarte Rhubarbe Cannelle- Cinnamon Rhubarb Pie
Cheesecakes Légers à la Fleur d'Oranger, Coulis de Fraise- Light Orange Blossom Cheesecakes with Strawberry Coulis
Grandma’s Lemon Meringue Pie
Gâteau Manqué aux Prunes- Missed Plum Cake
Gâteau Tiramisu aux Fraises- Strawberry Tiramisu Cake
Lemon Lavender Ostara Cake
Tarte à la Raisinée- Swiss Raisin Pie
Orange Polenta Cake
Moist Semolina Cake Soaked with Wild Rose Syrup
Lemon Drizzle Cake
Balsamic Cherry and Amaretto Pie
Cherry Blossom Cake
Lemon Buttermilk Pound Cake with Pansies
Rhubarb Strawberry Pistachio Cake
Stem Ginger Cheesecake with Rhubarb
Citrus Tree Cake
Earl Grey Blood Orange and Cardamom Chiffon Cake
Ostara Honey Cake
Italian Lemon Olive Oil Cake with Berries
Fluffy Lemon Rosemary Creamcheese Frosting
Cookies, Bars, Shortbread, Scones
Ostara Sugar Cookies
Sablé Breton aux Fraises- Breton Shortbread with Strawberries
Lilac Scones with Rhubarb Curd
Vanilla Rose Shortbread Cookies
Lavender Shortbread Cookies
Violet Lemonade Tea Cake Cookies
Muffins and Cupcakes
Весенние зелёные кексы с о смородиной- Spring Green Currant Muffins
Macarons
Violet Macarons with Violet and Vanilla Bean Buttercream
Pudding/Jelly/Posset
Warm and Gooey Citrus Pudding
Gelatina de Café con Leche- Coffee Jelly with Milk
Truskawkowa galaretka z owocami i pianką- Strawberry Jelly with Fruit and Marshmallows
Elderflower Lemon and Honey Jelly
Candy Apple Jelly
Lime Jelly
Blood Orange Posset
Lavender Honey Posset
Ice cream and Sorbet
Glace mûre-lavande- Ripe Lavender Ice cream
Ice Cream Kolachkes
Fraises, Glace aux Herbes, Mousse au Chocolat Blanc- Strawberries, Herb Ice cream, and White Chocolate Mousse
Sorbet aux Clémentines- Clementine Sorbet
Crème Chibouste au Romarin, Sorbet Fraise- Rosemary Chibouste Cream, Strawberry Sorbet
Elegant Fig Sorbet
Honey Lavender Ice Cream
Beet Raspberry Rose Sorbet
Blueberry Basil Icecream
Grapefruit and Campari Sorbet
Lavender Lemon Ice Cream
Donuts
두부도넛- Tofu Donuts
Floral Donuts with Blood Orange and Lemon Ginger Drizzle
Fudge
Cinnamon Rose Cacao Fudge
Cardamom White Chocolate Bark with Pistachio, Rose, and Gold
Lavender Fudge
Peanut Butter Fudge
Lemon Fudge
Custards
Mango Custard
Tarts
Lemon Violet Tarts
Tarta de Fresas y Frambuesas- Strawberry and Raspberry Tarts
Cindy Mushet's Italian Jam Shortbread Tart
Tarte Sablée Fruits rouges et Rhubarbe- Red fruit and Rhubarb Shortbread Tarts
Strawberry Almond and Thyme Tarts
Rhubarb Frangipane Tart
Rhubarb adn Grand Marnier Tart
Bread
Lemon Dessert Bread
Strawberry Poppyseed Hokkaido Milk Buns
Soufflés
Soufflé Léger à la Pomme et au Citron Vert- Light Apple and Lime Soufflé
Soufflés Passion et Sacristains
Other
Thiakry à la Mangue- Mango Thiakry
Postre de Tapioca con Mango- Tapioca Dessert with Mango
Mil-folhas de Morango- Strawberry Millefeuille
Tiramisu de Morango- Strawberry Tiramisu
Gubana
Mille-feuilles Mascarpone et Groseilles- Mascarpone and Gooseberry Millefeuille
Ile Flottante au Fruit de la Passion- Floating Island with Passion Fruit
Paskha
Orange Blossom Water Roasted Rhubarb, Labneh and Honey
Vegan+
Main Courses
Stuf
Drinks
Condiments/Sides
Dessert
Cookies, Shortbread
Floral Vegan Shortbread
Cakes
Vegan Pineapple, Lime, and Ginger Cake
Lists of Recipes
Hungarian Easter Recipes
List of general Ostara Foods
Ostara Food Recipes
Ostara Recipes for a Pagan Soul
Greenhaven Pagan Ostara Recipes
More Ostara Recipes
Ostara Feast Recipes!
Heron’s Ostara Recipes
Ostara Bread Recipes
Honeysuckle Recipes
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chamerionwrites · 4 years
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While I attempt to avoid burning the roof of my mouth off with molten cheese, have all the evidence that I may have gone just a little nuts this week.
(For the curious: olive & rosemary focaccia; beef & cabbage soup; spinach, goat cheese, and sundried tomato quiche; blackberry-lemon scones; goat cheese/mushroom/sundried tomato/caramelized shallot pizza.)
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I went to meet up with the baby and her parents today on my final post-placement visit. She is doing great! She definitely remembered me and spent the whole hour climbing around on my knee. She has learnt so many new things, including pulling some hilarious faces. I miss her. She is just over 1 year old now and such fun. We met in a cafe, and I had a huge scone with butter and jam which doubled up as lunch.
We are off to my parents for Christmas tomorrow for 8 days, so we are eating up the food in the house and I haven’t done my usual weekly supermarket shop. This evening I made a pasta sauce with onion, garlic, tinned tomatoes and some leftover roasted peppers and sundried tomatoes. Topped it with feta and olives. Slight disaster when I discovered we only had 250g pasta left - that doesn’t go far between five people, so it was a pasta-lite meal.
All we have left in the fridge now is a bag of carrots, 9 eggs and some hummus. Tomorrow evening meal will either be fish and chips, or Heinz tomato soup. Or cereal 😂
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trentches · 5 years
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Now that she actually had money to spend on stuff, Hester found she really enjoyed skulking around the farmers markets. She needed jam for scones she was making- a surprise for Abigail- and would you believe it, this stall run by… some kid, had jars of it. "Hey- do you do samples?"
“Crackers on the table. Are you looking for something sweet or something savory? The sundried tomato spread’s pretty alright--I just made a small batch to see how people liked it. But the standards are all things you could buy in bulk if you wanted. The cranberry cilantro salsa might be one of my favorites, the peach preserves came out great...you let me know what you like.”
His professional patter is polished, practiced, down pat. Parentless, apparently, he prods potential customers politely, pretty confident in his product.
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kinfoodie · 5 years
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Can I request recipes for Sophie Hatter from Howl's Moving Castle (the book more than the movie if it makes a difference). I eat mainly kosher, don't eat a lot of dairy (some is fine, especially in butter form), and love floral flavors. Thank you!!
Hey anon!
Of course! I researched the book a bit and it seems to have UK origins so I kind of went for recipes like that. Lots of floral flavors, mostly avoided dairy but it can be replaced with non-dairy products (almond milk, etc) and I did my best to stick to kosher. :)
Rose Petal Honey
Dandelion Bread Pudding with Sundried Tomatoes and Gruyere Cheese
Flower Popsicles
Violet & Vanilla Macarons
Lilac Scones with Rhubarb Curd
Honey Lavender Ice Cream
Elderflower Fritters
Beetroot-apple-sunchoke salad
Wild Turkey with Lavender Masala
Wyebrook Farm Fried Chicken
Pepita and Lavender Brittle
There ya go! I hope you enjoy these! And if not feel free to come back and I’ll try to refill to the best of my ability!
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foodpilgrim · 5 years
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Appalachian Anomaly
At the annual Table Rock Writers Workshop last week, our special guest was Emily Nunn, a native of southwest Virginia and author of The Comfort Food Diaries, published in 2017 by Simon & Schuster. Emily read from the memoir in which she discovers that comfort food is less about the dish and more about its preparation. Food can be a way to express the deepest care without saying a word. Cooking for others can be more comforting than eating itself.
After her presentation, Emily, who also created the “Table for Two” column in the New Yorker magazine when she worked there, revealed a recent discovery—a wood-fired pizza joint in an unlikely place—Roan Mountain, Tennessee, the little village at the base of the high peak that divides North Carolina and Tennessee. Back in the 19th century, the winding road to the top, then very narrow and precarious, allowed traffic in one direction (toward Tennessee) in the mornings and then became one way toward North Carolina in the afternoons. Hardscrabble mountain people made the passage on foot, by hack, and on horseback as they could.
Eventually, in 1894, a resort hotel called The Cloudland was built right on the state line near the peak at 6,286 feet. Travelers could rent rooms with spring mattresses, copper tubs, and steam heat for two dollars a night, a fee which also included three meals. The state line was painted on the dining room floor at the Cloudland, because those seated in Tennessee could order an alcoholic beverage to go with their meals, but those who were on the North Carolina side could not. The Mitchell County (NC) sheriff reportedly came often at dinnertime to patrol the border, hoping some of those imbibing in Tennessee might accidentally stumble across the state line into North Carolina, presumably then being forced to pay a fine as steep as the slopes of the Roan.
Anyway, I digress.
Emily’s report of the Roan Mountain pizza was so evocative that Donna Campbell and I set out at week’s end to sample it. I have reported here on Pie on the Mountain in Lansing, NC, and Big Ed’s Pizza in Oak Ridge, TN. Both restaurants feature righteously fresh ingredients, including the now-ubiquitous Benton’s Tennessee Bacon. However, the pinnacle of pizzas for me is in Carrboro, NC, where Gabe Barker--the son of James Beard Award-winning chefs Karen and Ben Barker--makes ten-inch Neapolitan miracles at his Pizzeria Mercato. 
Gabe has developed a handcrafted thin yeast dough that blisters to perfection in his gas-fired oven. The Mercato toppings vary with the season--organic vegetables and meats from the Carrboro Farmer’s Market across the street and the finest imports of Castelvetrano olives, Italian cheeses, and dried Calabrian chiles. Gabe’s most sublime creation to date is a grilled sweet corn and Gorgonzola pizza topped with razor thin slices of Serrano pepper scattered sparsely enough to open the sinuses without numbing the tongue. But I digress again.
On the way to Tennessee Donna and I studied the Smoky Mountain Bakery’s online menu and agreed on the Gourmet Veggie and the Hiker’s Surprise.  All of their pizzas are more-or-less 12 inches and range in price from ten to twelve dollars with a maximum of twelve toppings.  When we arrived on Cloudland Drive, we couldn’t see the restaurant from the road, only a bank of sunflowers just beginning to bend toward autumn.
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The sign out front
Ten years ago, Tim and Crystal Decker, both northern Californians and seasoned chefs, set up shop in a renovated barn to create this Appalachian anomaly.  He is a European-style artisanal bread maker and she is a pastry expert. Their son Anton, a musician, also takes a turn in the kitchen.
If Gabe Barker’s place in Carrboro is urban chic—concrete floors and recycled timber tables and benches—this place is shabby seventies. No frills, no fuss. A throwback to hippiedom.
Breakfast is still under way when we walk in, served until 10:45—omelets, biscuits and gravy, pancakes, Belgian waffles, and pastries. The pizza oven is blazing by 11:00. The line soon runs out the door, and inside you find yourself waiting amid stock storage—cardboard boxes piled high and to-go pizzas already stacked in boxes on a low bench for pick-up beside the cashier’s station. A glass cabinet holds cherry pinwheels, lemon crinkles, coconut macaroons, snicker doodles, blueberry scones, red velvet sandwich cookies filled with cream cheese, banana bran muffins, and little loaves of pumpkin bread laced with walnuts and cranberries. A sign above these treats reads: “Stressed is desserts spelled backwards.”  On the opposite wall, a metal baker’s rack on wheels is heaped with chocolate chip cookies and sweet rolls in plastic bags to go.
Eight young people are navigating around the flour-covered worktable in the kitchen. Two are rolling out dough, another is chopping toppings. Another slathers on tomato sauce while the young man closest to the hot maw of the oven wields the pizza shovel with grace. The rest take turns taking orders and swiping credit cards through nothing more than an iPhone.
Down the line, salads of frisee, mesclun mix, luscious cherry tomatoes, and random red beans sit in closed clam shells on refrigerator shelves for the taking. Three bucks per salad or two for five, DIY. Commercial dressings, however, come sealed in packets at the ordering window—the only disappointment, as it turns out. On down the line, self-serve fountain drinks with free refills are two dollars. There are a few tables inside; many more outside on the wrap around deck.
We place our order, take a number, and find communal benches at a long picnic table out back in sunlight dappled by a half-dozen black walnut trees towering over two sides of the deck. There is a vegetable garden, now waning, in the sideyard. Trees up the hill beyond are rounded sculptures of kudzu. Tendrils trail down and wave in the breeze. A sudden waft of woodsmoke heightens my appetite. We prepare with paper plates, napkins, plastic cutlery, and condiments, including red chile flakes and a shaker of parmesan that doesn’t taste like sawdust. All of these acoutrements are anchored against the wind in plastic bins on each table.  The service is surprisingly quick.
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Gourmet Veggie and Hiker’s Surprise. All photos by Donna Campbell
The Gourmet Veggie pie comes first--backroad-Italian rustic—chunky onions, generous bites of artichoke, a heavy hand of cheese.  Yet, the dominant taste is salty black Kalamata olives and sweet sundried tomatoes—both flavors intensified by the oven’s heat.  I suspect the tomatoes are local and dried on the premises. Fantastic.
Next out, the Hiker’s Surprise lives up to its name immediately. What is that crunch?  Besides the saltine-like crust, there are deliciously browned chunks of walnut. Wow. The walnut pieces have been laid down on a light brush of pesto and then slyly covered by slabs of mushroom, more sun-dried tomatoes and caramelized onions, and the silky melt of Gorgonzola. The only thing I can imagine that might add to this magic is a handful of sliced red grapes spread and roasted over the top. (I mention this addition only to work in another  pizza joint recommendation in Fayetteville, West Virginia, near the New River Gorge. Pies and Pints is the name—Gorgonzola and Grape is the pizza’s appelation.)
So, Miss Emily Nunn, you do not disappoint. These pizzas are a rare find, an unusual amalgam of flavors in an even more unlikely place. But as you told us last week at the writing workshop, the comfort often comes in the odd mix at the table. Or as she put it near the end of her book: 
“Luckily, I had figured out that life was not a banquet at all but a potluck. A party celebrating nothing but the desire to be together, where everyone brings what they have, what they are able to at any given time, and it is accepted with equal love and equanimity.”  
That’s how it was for us at the writing workshop--sharing what we had brought unvarnished, both our manuscripts and our personal stories, mostly told at table when we stopped long enough to eat. And so it was at this Appalachian anomaly—Californians making pizzas and pastries on the side of an ancient mountain. We declared our gratitude in the moment, delighting in the many tastes unfolding, bite after bite, on a not-exactly-round but satisfying crust.
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