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Showing posts from October, 2007

Cranberry and Orange Muffins

This is cranberry season in Quebec and I love those tart little red berries. They inspire me to try all kinds of different recipes! This is an easy and delicious muffin recipe that I tried and everyone at home seems to love. You can taste the tartness of the cranberries as the muffins are not very sweet. They freeze very well too. I found this recipe on the site: cooks.com. I particularly like to buy fresh cranberries now and freeze them for the coming months. 2 cups all-purpose flour 1 cup granulated sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1/4 cup soft unsalted butter 1 tablespoon orange zest 3/4 cup orange juice 1 egg 1/2 cup nuts, chopped (optional) 1 1/2 cups fresh or frozen cranberries Cream butter with sugar and add orange zest. Mix together flour, baking powder baking soda and salt in a bowl. Add the egg to the butter mixture and mix well. Add the flour mixture and orange juice to the mixture alternating. Add the cranberries and nuts (optiona

Cranberry and Lemon Muffins

I created this recipe while in my pastrymaking class last week. Our project was to create a muffin recipe. I was happy with the results. I prefered the muffins without the pistachios though. Another student in my pastrymaking classes, Anlor also has a culinary blog. It can be viewed at: http://apprentissieres.canalblog.com/. She also has some fabulous photos of what we create in our classes! Makes about 12 muffins. 180 grams all-purpose flour 6 grams baking powder 3 large eggs 170 grams granulated sugar 150 grams unsalted butter, melted and cooled 2 lemons (zest and juice) 150 grams dried cranberries 4 Tablespoons whisky, brandy or cognace 100 grams unsalted pistachios, chopped (optional) Preheat oven 180 C or 350 F. Cooking time: 30 to 35 minutes. Wash the lemons. Grate the zest of the 2 lemons and squeeze the lemon juice. Place the whisky, the lemon juice and the dried cranberries in a pot and heat until the mixture boils. Remove from heat and let the mixture cool. Melt the butter an

Greek Cheese and Leek Pie

This is a wonderful leek and cheese pie. It can be eaten warm or cold with a crispy salad on the side. It can also be cut into cubes and served as an entree with drinks. 1 large yellow onion, sliced 60 ml / 4 Tablespoons extra virgin olive oil 2 large leeks, total weight about 450 grams / 1 lb, chopped 115 grams / 4 oz / 1 cup plain (all-purpose) flour 2.5 ml / 1/2 teaspoon bicarbonate of soda (baking soda) 3 large (US extra large) eggs, lightly beaten 200 grams /7 oz Greek (strained plain) yogurt 300 grams / 11 oz feta cheese, cubed 115 grams /4 oz /1 - 1 1/3 cups freshly grated Gruyère or Parmesan cheese 45-60 ml / 3-4 Tablespoons chopped fresh dill (I used parsley because my boyfriend dislikes dill) salt and ground black pepper to taste Serves 4 1. Sauté the onion in the oil until light golden. Add the leeks and cook over a low heat for 10-12 minutes until soft. Cool a little. 2. Preheat the oven to 180 C / 350 F / Gas 4. Lightly grease a 23 cm / 9 inch round springform cake tin (