Recipes by Veronica (Page 5)

France Chef

	Sourdough pancakes by Veronica Filed under Accompaniment, BakingThis is the quickest, easiest way of using up surplus sourdough starter. It makes small, American-style pancakes. Excellent with maple syrup and cream or quark, but they are also a good substitute for blinis to serve with smoked salmon and cream cheese. Hardly needs a recipe and quantities are vague.…	1 vote 344 views
	What to do with overgrown courgettes by Veronica A vexed question. This one was so overgrown it qualified as a marrow. We’d already done the standard stuffed marrow with half of it, and still had enough left for another meal. A bit of googling turned up something called “savoury marrow bake” at AllRecipes. I glanced at it half-heartedly and then realised it wasn’t stuffed marrow but…	1 vote 464 views
	Catalan lamb roasted with rosemary, cumin, potato crumble and garlic by Veronica For 2:about a wineglassful of stockPreheat the oven to 160C. Peel the potatoes and slice thinly. Arrange in an overlapping disc on a baking try lined with silicone paper. Season with salt, pepper, and a little powdered cumin, and dot with butter. Roast…	1 vote 435 views
	Duck stir fry by Veronica Filed under Main CourseQuickly put together from bits and pieces in fridge and freezer and inspiration yet again from Slimming World. I served it with some leftover boiled rice; otherwise I would have used Chinese egg noodles. Use a bag of frozen stir-fry vegetables to save time, and it will only take 20-25 minutes from starting to…	1 vote 410 views
	Sourdough focaccia by Veronica When you make sourdough you are always looking for ways of using up starter. This recipe (also known as fougasse in France) was a good accompaniment for post-film drinks. It’s great for picnics too. I started it in the morning and baked it late afternoon. It’s best warm or cold rather than piping hot from the oven.This recipe is fine…	1 vote 493 views
	Sunny poached apricots by Veronica A slightly revised version of a BBC recipe. It’s just made for the tart, red-tinged apricots we get here. Apricots are nearly always disappointing raw, but brief cooking really intensifies the flavour. Baking in the oven rather than cooking on the stove top is gentler and means they are less likely to collapse. I do them when I am…	1 vote 390 views
	Easy fruity cakey pudding by Veronica As you can see, it was difficult to decide what to call this. I freely admit to lifting it almost wholesale from Baking in Franglais, because I had a few ripe apricots that needed using quickly. As usual, I made a few changes; I forgot to buy an orange, so I added lemon zest instead, and I used only apricots because I’d eaten all the…	1 vote 488 views
	Sourdough chocolate cake by Veronica Anyone who makes sourdough is always looking for ways of using surplus starter, to avoid throwing it away. I am not a huge chocolate cake fan, and this cake may sound unlikely, but it’s actually a really good cake, and definitely worth trying if you are a chocolate lover. Tested on the connoisseurs at choir practice, and it got the…	1 vote 383 views
	Pot-roasted chicken and root vegetables by Veronica I cooked this based on a recipe from Slimming World, believe it or not, adapted to my own tastes and what I had available. It will be appreciated by slimmers and non-slimmers alike. The vegetables become meltingly soft and sweet, imbued with the flavour of the stock. Very easy when you have guests too, because you can just put it in…	1 vote 356 views
	Duck Wellington by Veronica A freezer catastrophe meant that we had to quickly find ways of using up the entire thawed-out contents of the freezer. This recipe, adapted from one originally found on Marmiton, was a way of using up some duck breasts and a packet of puff pastry. I was surprised at how good it was — a cheaper alternative to mini beef Wellingtons.The…	1 vote 445 views