Recipes Archives - Page 28 of 69 - Recipes At My Table

Oven Peach Pancake

Sometimes I want to through everything in one pan and have a yummy breakfast. Pancakes are my favourite and this one makes me enjoy the weekend without fuss. When making this Oven Peach Pancake, everything goes into the oven. Nothing says breakfast like pancakes and everyone in my house loves them. Now that there are the two of us, this breakfast doubles-up as dessert sometime. I use peaches, but apricots or apples do well in this dish.

The best article I read on pancakes suggests that they go back about 30,000 years. In those days our ancestors made flat cakes from a cattail and fern batter. The article is from National Geographic: https://www.nationalgeographic.com/people-and-culture/food/the-plate/2014/05/21/hot-off-the-griddle-heres-the-history-of-pancakes/

My favourite pancakes include yogurt for the batter and you can make them by following this link: https://recipesatmytable.com/angelina-and-marinas-pancakes/

I mix the brown sugar, nut meg and peaches in a dish.

Then I spread them in a buttered pie dish and place them in the oven.

I beat the eggs and sugar until frothy.

Sift the flour and baking powder.

The batter waits for the butter.

The last thing that goes in is the melted butter.

Pour the batter over the fruit and sugar mixture.

When it comes out of the oven wait 5 minutes and then invert it onto a large plate.

I dust it with some sugar and place some fresh mint over it.

Oven Peach Pancake

Everything in one pan and in the oven.

Prep Time 14 minutes

Cook Time 12 minutes

Servings 4

Author Renata Solski

Ingredients

12 sliced canned peaches
2 tbsp brown sugar
1/4 tsp cinnamon
grated nutmeg a few grates
4 large eggs
2/3 cups almond milk
2/3 cups all purpose flour
2 tbsp melted butter

Instructions

Preheat the oven to 350F.
Grease a 9 inch pie plate.
Combine the peaches with the brown sugar, cinnamon and nutmeg in a bowl and put into the pie plate.
Place in the oven for 5 minutes, until it begins to bubble.
remove from the oven and increase oven temp to 450 F.
Beat eggs, milk, flour until mixed.
Add in melted butter and whisk again.
Pour the batter over the peaches.
Bake 15 minutes.
The pancake should be golden brown.
Sprinkle with powdered sugar and serve with maple syrup.

October 22, 2020

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Eggplant Boat Salad

Eggplant Boats are filled with mozzarella and then placed on a bed of fresh tomatoes. I use them to make my Eggplant Boat Salad Sometimes I buy too many vegetables, but this long eggplants will work. They are still firm. Many Italians claim the eggplant as their own; the truth is that it was cultivated in India and China for more than 1500 years. Both my Calabrese and Sicilian roots have their version of cooking the perfect eggplant dish. This simple dish relies on good ingredients. Always use your best olive oil to dress salads and finishing drizzles. My olive oil today comes from California. Grateful to my friend Rolla for sharing. 🙂

I love using it in pasta or a good relish. Today is the day after Thanksgiving and I want something light. This is my Eggplant Boat Salad. Served with some fresh bread, it makes a nice light supper while tantalizing the taste buds. When I visit Italy my relatives and friends relish the simple flavour of fresh food. tonight I want to enjoy the flavours and sip a good glass of wine and take my time eating this salad. Let’s get back to slow food and really savour our food and drinks. Let’s get back to healthy.

Another healthy eggplant recipe of mine: https://recipesatmytable.com/the-best-grilled-eggplant-parmigiana/

For the different types of eggplants check out: https://www.homestratosphere.com/types-of-eggplant/

Ingredients

2 large Japanese Eggplants
1/2 a mozzarella ball ( sliced)
slat and pepper
1/2 tsp Italian seasoning
1 tbsp olive oil for cooking eggplant
3 large tomatoes
1/4 cup of good olive oil for dressing

The Process

These are two long Ping Tung eggplants also referred to as Japanese eggplant. Wash them and lean off the tips.

Slice each eggplant in half and then make slits on the diagonal without cutting through.

This is fresh mozzarella and I cut slices to put into the diagonals of the eggplant.

The eggplants curl up a bit. I place them on a stone pizza round because they will crips. Season them with salt, pepper and the Italiansseasoning. Drizzle the oil over them.

Place them in a 375F oven for 25 minutes. Don’t worry if the mozzarella oozes out.

When they come out of the oven use a knife to tuck in the mozzarella.

Slice some tomatoes and lay them on a platter. You can also add greens to this. Dress them simply with salt, pepper and olive oil.

Always use a good olive oil. This one comes from California and brought to me as a gift. Grateful fro friends that share. Thanks Rolla!!

Sit the boats atop of your salad. Drizzle with more olive oil.

October 15, 2020

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Retro Chocolate Pudding Cake

You know my theory, “what’s old is new”, and my Retro Chocolate Pudding Cake comes to the table even in the summertime. This pudding cake is very versatile. Today I have fresh blueberries and I could make parfaits as dessert. You can use any fruit and use it to in between as a layer. Of course summer means ice-cream at our house. In the end we have it sliced with fresh blueberries, ice cream and whipped cream. This make a small cake, but I have doubled the recipe and put it in a 9 X 13 pan.

I think these easy recipes came about to enjoy. On Terrance Avenue in Sault Ste. Marie, Ontario I made many of these desserts. My mother-in-law Erika Solski made this recipe often for the kids. It was written on one of her recipe cards. This recipe was easy to make ahead and after a long day teaching, supper was always a hit. Always remember, be creative and yummy food for the family doesn’t have to be complicated. These ingredients are at-hand in your pantry and the assembly is quick. Make ahead and enjoy cold or warm-up it up: the choice is yours.

Don’t forget my other retro-cake : https://recipesatmytable.com/espresso-chocolate-mayonnaise-cake/

Ingredients

1 cup flour
2 tsp baking powder
3/4 cup sugar
3 tbsp cocoa powder
1/2 cup milk
2 tbsp melted butter
3/4 cup brown sugar
1/2 cup cocoa powder
2 cups boiling water

Process

I place the four, baking powder, sugar and cocoa in a bowl and mix them.

In a small bowl, I melted the butter and added the milk. Then I poured the liquid into the dry ingredients and mix. This will be a stiff batter.

Take a greased 9 inch square pan and put in the batter. I use a piece of plastic wrap to smooth it out. If you double the recipe, you use a 9 X 13 pan.

Put the kettle on to boil and place the brown sugar and 1/2 cup cocoa powder in a bowl. Pour in 2 cups boiling water and mix.

Now gently pour the hot mixture over the cake base. Do not mix.

Place into a 350 F oven for 40 minutes. Remove and let cool. You have sauce on the bottom and cake on top.

I cut a piece and flip it upside down. See the pudding.

Then I decorate with ice cream, blueberries and whipped cream.

October 13, 2020

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Ricotta Shells With Leeks

I try to diversify recipes and focus on health. I place the ricotta shells on a bed of leeks. The leeks keep the shells moist and boos the flavour. Ricotta Shells With Leeks makes a great family or entertaining meal. The prep for this is minimal and sometimes I cheat and use a good bottled marinara.

I like this recipe for entertaining because it is a one dish thing. This can also be cooked ahead of time, and then warmed-up quickly. The leeks at the bottom give you the vegetable additive. It’s also a great meatless dish. I put some Italian sausages in the sauce because my husband likes some meat with his meals. For me this is ac complete meal.

If you want a good meat stuffed cannelloni check out : https://recipesatmytable.com/veal-cannelloni/

If you like stuffed pasta, read this article for extra recipes and wine pairings: https://www.thegrandwinetour.com/en/popular-foods-of-italy/stuffed-pasta-wine-pairings

Ingredients

1 package pasta shells
2 large eggs beaten
1 250 gr ricotta
1 clove garlic (minced)
1/2 cup parmesan cheese
1 tbsp minced parsley
1/4 tsp teaspoon salt
1/4 teaspoon coarse ground black pepper
1 leek, washed chopped
1 tbsp olive oil
salt and pepper
2 cups marinara sauce ( recipe: https://recipesatmytable.com/marinara-sauce-passata-making/
1/4 cup mozzarella
1/2 cup shredded mozzarella

Process

I chop the leek and toss it with 1 tbsp of olive oil and add some salt and pepper.

Take 24 pasta shells and place them in a bowl with boiling water for 10 to 15 minutes. This soften the shells and makes them easy to fill. It really works and keeps the al dente.

In a medium bowl put in the ricotta, eggs, garlic, parsley, salt and parmesan cheese.

Mix it well and refrigerate while those shells are softening.

Put a heaping tsp of the mixture into each shell and set on top of the leeks.

Now cover with 2 cups of marinara sauce. Sometimes I also use a béchamel sauce. Both are good. Sprinkle with 1/4 cup of parmesan. Cover with a piece of parchment paper followed by a pice of tin foil. Place in a 350 F oven for 1 hour.

After an hour, I remove the covers and let them bubble away uncovered for 5 minutes for that parmesan to crisp.

Take it out of the oven and sprinkle with the 1/2 cup of mozzarella.

I always get a little taste and YUM!!

October 8, 2020

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