Chicken and Spinach Soup
Рубрика: To Freeze
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Pumpkin Pie Pancakes
To make these pumpkin pancakes, mix the dry and wet ingredients without over-stirring. The baking powder and baking soda react with the vinegar to create air in the batter, giving the pancakes their fluffiness. Overmixing releases too much air, so the pancakes won’t puff up as much.
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Vanilla-Lemon Cake with Buttercream Frosting
This vanilla cake, filled with lemon cream and coated with a buttercream, is a dream for fans of citrusy desserts. To decorate, shape fondant into a clothesline with baby clothes. It’s a simple and original idea for a baby shower!
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Carrot Cupcakes
Among the desserts we love to make again and again is our best-ever carrot cake. Adapted into a cupcake version for Café RICARDO restaurants, it’s available in the perfect size to take away when you need to curb a craving or grab one for an event. With its moist texture, sweet and spiced flavours and warm colours, it’s sure to brighten up autumn.
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Squash and Roasted Tomato Soup
As long as there are vegetables at the market, take the opportunity to prepare this delicious soup that can be made in large batches and then frozen. In order to enhance the sweet flavour of the butternut squash and tomatoes, as well as allow the vegetables to caramelize well, roast them in the oven with shallots, garlic and thyme. Add cream for the right amount of richness, and you’ve got a steaming hot bowl of comfort.
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No-Knead Cheese Curd Flatbreads
This cheese flatbread that can be dipped in sour cream is the perfect appetizer to enjoy with friends. It’s also the perfect bread for getting into bread-making, given that it requires no kneading. To avoid this step, a technique of pouring boiling water over the flour is used, which allows the starch to develop. Then add the rest of the flour and the yeast so that the dough rises. In most cheese breads, chunks of cheese aren’t visible because they melt when baked. That issue is solved by using cheese curds, which don’t melt. Simply pan-fry them in a skillet for a few minutes, allowing you to stretch happy hour a little further.
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Spicy Olive Ciabatta
This ciabatta recipe has a poolish dough base, which can be compared to a sourdough starter, giving a nice structure to the dough. The poolish is made of a mixture of flour, water and yeast that must double in volume before adding more flour and water. Just stretch and fold the dough, which becomes smooth and elastic, over itself three times until it becomes beautifully shiny, soft and dense. The ciabatta tastes great plain, but don’t hesitate to add the bold, punchy flavour of olive and chilies. It’s a dream sandwich bread!
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Flaky Honey-Orange Scones with Burnt Honey Butter
This recipe is halfway between a scone and a croissant. The dough is made with yeast, thin slices of butter and buttermilk. Create layers of flour and butter that bake up wonderfully flaky by rolling and folding the dough over itself. To go with the scones, make a caramelized honey butter, whose texture is similar to soft caramel as it cools. This is a very straightforward recipe that’s perfect for brunch.
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Bear PawsTM-Style Soft Molasses Cookies
Put away those individually wrapped store-bought cookies in favour of this homemade recipe. With their wonderfully spiced flavour, and the use of brown sugar and molasses, which keep them soft and prevent drying, these cookies will evoke the comfort of a treat baked fresh by grandma. For even softer texture, add sour cream to the dough and you’ve got plump cookies that’ll disappear quickly at snack time!
