Recipes Archives - Page 30 of 69 - Recipes At My Table

Brunch Jam Bread

We love a big breakfast on the weekend and it has been a tradition at our house. I don’t like making loads of toast and this quick Brunch Jam Bread is my solution. It is already buttered and jammed. LOL What could be better??

I use a basic batter recipe to make this Brunch Jam Bread. Most of the ingredients come from your pantry. Use any type of jam. I have used blueberry, fig, raspberry, orange, etc. Personalize it to your family’s taste buds. Time it so that it is warm or bake ahead and warm up. Make sure you don’t overwork the dough after the wet ingredients are added.

The pandemic has made us all realize how easy it is to serve-up our own breads in the kitchen. Bread isn’t hard to make. There are many versions of it and it is easy to whip up a loaf for any table. I often make my https://recipesatmytable.com/fennel-bread-in-a-bag/

Ingredients Brunch Jam Bread

2/12 cups flour
1/4 cup sugar
4 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup cold butter ( cut into small pieces)
pinch salt
1 egg
1 cup milk
1/2 cup any jam

Topping

1/4 cup coconut sugar
! tbsp milk or cream for brushing

Process

Heat the oven to 425 F and grease a 13 X 9-inch pan. Place the flour, sugar, baking powder, cinnamon, nutmeg, and salt in a food processor.

In goes the butter in and pulse until it looks crumbly. Place into a bowl.

Mix the egg and milk. Add to the dry ingredients and toss with a fork until everything is moistened.

Spread the batter evenly into the pan. Score the batter into 15 squares.Make a little well in each square with you finger. I dip my finger in flour first.

Fill each well with jam. I use an espresso spoon.Brush bread with some milk and sprinkle on the coconut sugar. Place into the oven at 425F for 15 minutes. Then reduce the oven temperature to 350F for another 15 minutes.

Out of the oven and warm waiting for the butter. YUM!!

July 30, 2020

2 Comments

Lasagna Bianca

Whenever we weren’t feeling well as kids, nonna would cook “in bianco” (white cooking) and it was easy on the tummy. Lasagna Bianca is a dish that reflects this. I discovered that “La Cucina Bianca” is a traditional part of northern Italy in the province of Liguria. In this province on top of the mountains the recipes come from the land. They lack colour because these are the products from the land: cheese, legumes and dairy products.

La Cucina Bianca looks bland, but it is healthy and flavourful. It goes hand in hand with “Cucina Povera” because they are single dishes made to fill the belly. Good cooking is as simple as going back to the land and using a few ingredients to enhance the experience. As always, I think the most important part about cooking is to gather in the kitchen and have a party.

Another dish on my blog that is basically a white one https://recipesatmytable.com/butternut-squash-risotto/

Ingredients

3 medium sized zucchini ( cut on the mandolin length wise )
6 medium sized potatoes ( cut on the mandolin length wise)
12oven ready lasagna noodles (I only use Molisana Brand)
1 recipe for béchamel sauce ( see below)
1/2 cup of good grated Parmesan Cheese
6 slices Provolone ( 6 more optional)
1 tbsp Italian seasoning

Process

Generously butter a 9 X 13 pan. Take your lasagna noodles and soak them in warm water while you slice the vegetables. These are oven ready noodles and the warm water makes them pliable.

Now slice the vegetables lengthwise and all the same thickness. My Mandolin has a slice selection.

Start by putting 6 lasagna noodles along the bottom. Sprinkle with a good tbsp of parmesan, add the Provolone slices and dot with béchamel.

Next comes a layer of potatoes, parmesan cheese, italian seasoning and again dot with béchamel.

The Bechamel Sauce

2 tbsp butter or olive oil
1/4 cup flour
3 cups milk
1/2 cup grated parmesan cheese
1 tbsp chopped parsley
salt and pepper

Follow with a layer of zucchini, parmesan cheese, italian seasoning and again dot with béchamel. Repeat the potato and zucchini layer one more time.

Use your last 6 lasagna noodles for the top and pour the remaining béchamel sauce over it all. Finish with the leftover parmesan cheese. Put a piece of parchment over the top of the pan and secure with aluminium foil. No extra liquid is needed, it will come from the potatoes and zucchini. Place into a 350F oven for 50 minutes.

Once done remove the foil and at this point, if you want to add the other 6 slices of provolone, lay them over the top. Return to the oven for 7 to 10 minutes or until melted. If you don’t want the extra cheese the lasagna is done and golden brown already.

It cuts beautifully and you can see the butter and there is no liquid, just layers of golden yummy!!

First slice for me!!

July 21, 2020December 12, 2020

2 Comments

Easy Chocolate Marbled Ring

With a few simple ingredients from my pantry this Easy Chocolate Marbled Ring comes together. Many of us are intimidated by baking, but the truth is the simpler the better. Most of my recipes are versatile and my nonna knew that they could go from the family table to a guest table. Always make sure your ingredients are at room temperature and gather them ahead of time. Make sure you preheat the oven, otherwise the cake won’t rise properly. And always let the cake cool-down for at least 10 minutes before removing it from the pan.

For me simple is good. This type of cake is great as a breakfast treat. No cake won’t make you put on extra pounds, but be careful with your portions. LOL Italians are known to eat sweats at breakfast. When I go to Italy in the summertime, I usually eat more, but weigh less. I love the way we eat in Italy.

This cake also makes a great afternoon snack and to serve it for company add fruit, ice cream, whipped cream with Baileys, etc. I am always telling you to adjust the recipes and make them your own. My mom does a version of this cake that is out of this world. This in no way stands up to hers, but it makes me feel closer to her as I eat a large chunk with my morning espresso. So, however you choose to eat your cake, enjoy it!!

This recipe makes a small ring enough for 10 people. You can double the recipe for a larger ring that is thicker and serves more. Just adjust the cooking time by about 10 minutes.

It’s summer, don’t forget my https://recipesatmytable.com/simple-ice-cream-cake/

Ingredients

1 generous tsp oil or butter for greasing the pan
a large ring cake pan
1 1/2 cups all-purpose flour
1 tbsp baking powder
3/4 cups white sugar
3/4 cups butter (softened)
3 eggs ( slightly beaten)
2 tbsp cocoa powder
2 tbsp cream
1 tsp vanilla extract

Process

Generously grease the pan and set aside. Preheat the oven to 325. In a large bowl sift the flour and baking powder.

Add the sugar, butter, and eggs. Beat until smooth. The batter will be thick. Place half this batter in another bowl.

In a small bowl blend the 2 tbsp cocoa with the 2 tbsp cream.

Combine the cocoa mixture into one of the bowls with batter.

To the other bowl add the vanilla.

Using a large serving spoon, alternate spoonfuls of each batter into the cake pan.Using a knife, lightly swirl the batter to produce a marbled effect.

Place in the oven for 40 minutes. Check and it may need another 10 minutes depending on your oven.

Let it cool for 10 minutes.

Then turn it onto a wire rack until completely cooled.

It will look simply divine dusted with some icing sugar.

July 9, 2020

Summer Carrot Salad

The first time I saw this salad I was in Tunisia. It was a stop along the way on a long Mediterranean cruise we took. Based on a memory my Summer Carrot Salad does rise to any occasion. A lot of Tunisian food is spicy. What takes hold of you are the colours, aromas and flavours. That same day in Tunisia we ate an array of seafood and more fresh salads. What struck me the most was the simplicity of the ingredients and the foods.

I always have an abundance of carrots and summer carrots are sweet and tender. Buy organic if you can. The earth is bursting with its bounty right now. Get creative, fall in love and eat more vegetables. Sometimes our table consists of a good meal based on vegetables. Tonight is no exception. Four of our dishes are all vegetables. It is so easy to bring more healthy into your home https://www.cookinglight.com/healthy-living/healthy-habits/eat-vegetables-fruits

If you like dilled carrots try my https://recipesatmytable.com/dilly-green-beans-and-carrots/

Ingredients

5 medium carrots
1 tsp salt
1 tbsp brown sugar
1/4 cup chopped fresh parsley
the juice and zest of 1/2 a lemon
1 clove garlic minced
1/2 cup crumbled feta cheese ( I use goat)
salt and pepper
1 tsp Italian seasoning
1/4 cup of good olive oil plus
Extra olive oil for drizzling
dusting of nutmeg

Process

Clean, peel and dice your carrots.

Put them into a pot of water and add 1 tsp of salt and 1 tbsp of brown sugar. Boil until fork tender, about 15 minutes.

Let them cool a bit and place them into a food processor. Add the Italian seasoning, garlic, olive oil, lemon juice, and salt and pepper.

Pulse a few times. consistency should be roughly chopped, not pureed.

Crumble the feta and chop the parsley. Placing both over top. Give in another drizzle of olive oil. Sprinkle on the lemon zest and a little freshly ground nutmeg.

July 7, 2020