Another Nigella Lawson favorite in our family is this crustless pizza. The hubs is okay with it but E and I enjoy it for lunch whenever we have cold meats in the fridge we need to use up. It is very easy to whip up but does require a cook time of 30 minutes in the oven at 400°F so do take into account the amount of time your oven needs to preheat.
I love apple pie (and so does the rest of my family). I have been on the hunt for a pie crust and filling that I am happy with and I think this is it.
I was inspired to make lemon bars after having one at my church’s bake sale. I hadn’t had a lemon bar in ages and the chewy bottom and sweet and slightly tart lemon top tantalized my taste buds – thus, the beginning of my lemon bar/tart quest. I had tried making a lemon tart before with a friend.
The hubs and I hosted a Coding and Board games Saturday at our house the other weekend – yes, only in Silicon Valley do such things happen. The hubs did the coding part and I did the cooking part. I wanted to make a lemon tart as I had just acquired a bunch of lemons from a friend who has 2 lemon trees in her backyard. This recipe from Smitten Kitchen seemed simple enough. Best part is I didn’t need to squeeze any lemon juice but rather just throw the whole lemon into the food processor (seeds removed of course).
This month the hubs and I have been clearing our pantry and freezer. Two weeks ago I was thinking long and hard about how to “get rid” of the low-fat feta I had bought that honestly tasted quite horrible. Lesson learned – low-fat cheeses aren’t the best idea. I was thinking of making a quiche and went searching for possible recipes that I could incorporate the feta and use almond milk because we didn’t have any milk in the fridge. I found a recipe for a savory tart that had a pretty unique custard – it had ground almonds in it. I decided to try it out. The custard also only required 2 eggs, much less than the average quiche filling. I substituted the cheddar cheese with the feta and used almond milk instead of milk. The quiche turned out pretty well and the hubs loved it. He actually prefers this quiche custard filling as it is less “eggy” in taste and is a lot “lighter” than the normal quiche due to the lack of cream. For the quiche base, I found one on Smitten Kitchen that doesn’t require parbaking and doesn’t shrink – score.
I’ve always liked quiche and wanted to make it, but was somehow not confident of my ability to pull it off – weird I know considering I’ve somewhat overcome my pie-making fears. I think it’s the crust and how ugly mine always turns out. I’m happy to say my first quiche turned out great! I was especially happy the crust was not soggy and the filling was cooked through.
The hubs and I are supposed to be on some diet but had no choice but to put it on hold (again) because of some unforeseen circumstances. For the first 2 weeks of diet, one has to go sugar-free (except for naturally occurring sugar in veg and fruits). However, since we had put the diet on hold, and our spirits were low, I decided to whip up some dessert with whatever we had in our fridge and pantry.
This dessert is epically good. Serious, no kidding. For someone who is a pie klutz (more on that another day), this recipe was easy and oh so delicious. The hubs and I enjoyed this so much, we didn’t share this with anyone who walked through our door during the holiday season. We just wanted this for ourselves (greed!). For someone who doesn’t like very sweet desserts, this was just right. I also chose this recipe as you don’t need to toss the fruit in any flour or sugar. I made about 4 of these as I halved the recipe. I am pretty sure you can make the full crust recipe and make a huge tart as well.
I’ve never been a big fan of making pies, largely because I’ve never been very successful when it came to the pie crust. However, since the HTB loves fruit pies, I am making it a point to master pie baking. I’ve yet to find a good and easy pie crust. I tried PW’s pie crust in the past, but that turned out too flaky and fragile. I think it had something to do with shortening in the dough. Annie’s pie crust on the other hand uses only butter. I’ll probably try that out once I replenish my butter supplies.