Playing with recipes [Polenta Mushroom Chili Bake]

Hearty vegan cocoa chili with a meaty texture from added mushrooms layered with slices of creamy polenta. Healthy comfort food at its best.

When I first started out cooking I’d follow recipes to a T even if that required buying an ingredient I wouldn’t regularly get and probably not use again afterwards [cue pantry shelf warmers]. These days, however, I agree with the food wisdom that recipes are really just guidelines that can either be followed or played around with. For me, it tends to be the letter. Don’t have a white onion? Use a red one. Out of wheat flour? Sub spelt. Or when a dish is seriously good but – just because that’s the way your mind works like – you need to add that one ingredient for a little something-something extra.

Polenta bake_V

I’ve mentioned before that I’m all about textures and a huge fan of mushrooms. Needless to say when I feel like adding some more body or dare I call it stick-to-your ribs ‘meatiness’ to a chili they’re my go-to. Same applied here. About the zucchini? Consider it the strange but good part of this recipe. The actual reason, though, is my need for some greenery in every lunch. Yes, the mushrooms are technically the vegetable part of this recipe but since they were my ‘meat’ here 😉 I needed that extra green to complement the decidedly hearty chili.

Polenta bake

Okay, now please forget what I just said about recipes as guidelines. This does not apply when it comes to polenta. I’m not easy to please when it comes to this little grain/ corn. Polenta prepared with just water and a pinch of salt? Bo-ring. It’s all about adding more flavour and (!) creaminess. Not necessarily with the need to get out the cream or cheese though if that tickles your fancy: go for it. I chose to keep the dish vegan here by cooking my cornmeal with some non-dairy milk and adding just a bit of coconut butter for an extra rich flavour. If you decide not to listen to me and just cook your polenta in water: fine. Just don’t come complaining to me about how tasteless it is ;).

My tweak to this recipe is that you don’t need to bake the polenta. Which is an added bonus because you can prep the polenta in advance and keep it in the fridge. Then just slice it when you’re ready to assemble the dish – making it a weeknight-compatible casserole.

Polenta bake

Don’t let the seemingly long ingredient list intimidate you. A lot of them are spices and at least salt and pepper don’t actually count as ingredients. I know at least Davida will agree. This dish comes together much faster than you might think and still looks just that smidgen fancier than your average bowl of chili.

Polenta Mushroom Chili Bake [adapted from Coffee & Quinoa]

For the polenta:

  • scant 1/4 cup of polenta/ cornmeal
  • 1/2 cup each water
  • 1/4 cup unsweetened non-dairy milk [I used soy because that’s what I had on hand but any unsweetened should work or just cow’s]
  • dash of salt
  • pepper to taste
  • 1/2 tbsp nutritional yeast
  • 1 tsp coconut butter

 

For the chili:

  • 1 small red onion, diced
  • 1 clove of garlic, minced
  •  6 oz cremini mushrooms, sliced thinly
  • 1/3 cup each kidney beans and chickpeas
  • 2 tbsps of corn
  • 1/2 tsp ground cumin
  • 1/4 tsp coriander
  • 1/4 tsp oregano
  • 1/8 tsp of smoked paprika
  • a pinch of cinnamon
  • 1 tsp dark cocoa powder
  • 1 piece of 99 % chocolate [or a chocolate with at least 85% cocoa], chopped roughly
  • 1 tsp of chia seeds
  • salt and pepper to taste
  • 1/3 cup grated zucchini [optional]
  • optional: grated parmesan

 

Start by preparing your polenta [at least 2.5 hours in advance]:

  1. Bring water/ milk to a boil. Add salt and stir in polenta. Reduce heat and stir until the polenta has thickened.
  2. Stir in the nutritional yeast, coconut and pepper to taste.
  3. Pour into a small bowl, smooth out the top and set aside to cool.

For the chili:

  1. Saute the onion until it begins to brown. Add the garlic and saute another minute.
  2. Pour in the tomato sauce, spices, cocoa and chocolate.
  3. Let the chili simmer on low to medium heat for about 20 minutes, stirring every now and then to ensure it doesn’t burn.
  4. Remove chili from heat and stir in the chia seeds. Let the sauce thicken slightly.
  5. Meanwhile, turn the bowl of polenta upside down to pop out the molded block. Slice into four even rounds.
  6. Layer about half of the chili in your baking dish. Add the shredded/ grated zucchini.
  7. Top with the polenta slices and the remaining chili as well as the cheese if using.
  8. Bake for about 20 minutes at 180 °C/350 °F.
  9. Serve sprinkled with nutritional yeast.

Notes:

I kept this recipe vegan but also gave the dish a try adding cheese on top. It’s delicious both ways.

Chili_Polenta Bake

I’m linking up with Laura, Kierston and Healthy Vegan Fridays today.

Happiness inducing today: Chatting with my colleague while working on a rather boring task.

Stay in touch!

Twitter: @MissPolkadot21
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Do you follow recipes closely or just use them as guidelines?

What is your favourite dish featuring polenta?

 

 

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It’s a wrap, no, a crêpe! [Savoury Chickpea Crespelle]

Thin chickpea crepes with a spicy tomato-based vegetable filling baked with a quick vegan cheese sauce.

Crespelle_inside

Do you notice a trend here? First chickpea dumplings, then snacking on these special little peas and now another recipe featuring them. It’s safe to say I wasn’t lying when talking about my favourite source of protein. As an added bonus the chickpea part in this recipe comes in the form of flour not whole peas. Meaning it’s gluten-free and [hopefully] even those of you with sensible stomaches can enjoy it.

Chickpea crepes

Like previous times this recipe was inspired by one I’ve eaten in my childhood multiple times. Pfannkuchen* were a childhood lunch classic on days we had a sweet main meal. My mum would prepare a lightly sweetened batter baking piles of either plain pancakes or adding thinly sliced apples when transferring the ladlefuls of batter to the pan. As we grew older and sweet main dishes became a less frequent happening my mum found a recipe for savoury stuffed crespelle with cheese and ham in a cooking magazine. For whichever reason I woke up a few days ago knowing exactly what I wanted for lunch: that dish. Only veganized. And using chickpea flour and… oh, well, a pinch of this and that letting it strain far from the original and become its own recipe. A recipe that doesn’t need to hide and therefore has to be shared.

* literally translated as ‘pancakes’ but the German variety is different from the American so I feel the translation is misleading

Crespelle_I

One more note: yes, the long ingredient list and preparation process might seem intimidating. But trust me that I’m just being overly detailed here and the dish actually came together in a pinch. Sooner than you know you’ll be able to say: It’s a wrap, no, crêpe!

Chickpea crêpes

Chickpea Crêpes with Spicy Tomato Filling and Vegan Cheese Sauce

Crêpes

  • • Scant ½ cup of chickpea flour [50 g]
    • Mixed with ½ cup of water
    • 1 tsp cumin seeds
    • Salt and pepper

Filling:

  • • 1 small red onion, diced
  • • 1 clove of garlic, minced
  • • 1 small carrot, sliced into half-moons
  • • ½ a medium zucchini, sliced into smaller-than-half-moon pieces
  • • 150-200 g chopped tomatoes [canned] – about half a can
  • • ½ tsp oregano
  • • ¼ tsp dried basil
  • • ¼ tsp smoked paprika
  • • Salt + pepper to taste
  • • 2 tbsps of corn

vegan cheese sauce

  • 1 tbsp nutritional yeast
  • 1/2 tbsp cornstarch or 1 tsp locust bean/ carob gum
  • 1/4 tsp onion powder
  • dash of garlic powder
  • dash of smoked paprika
  • 3/4 cup of unsweetened non-dairy milk [I used almond]

Start by preparing your crêpes:

  1. Mix the batter and set aside for about 10 minutes.
  2. Heat a non-stick skillet on medium heat.
  3. Pour a third of the batter into the skillet and tilt it in a circular motion to spread the batter out as much as possible. You’ll want to get the largest-sized crêpes possible for best filling but no perfection needed.
  4. Cook until the the center of the crêpe is bubbling and the edges pull away from the skillet slightly.
  5. Transfer the crêpe to a plate and proceed the cooking process with the remaining batter. I got three crêpes out of it but two will be perfectly fine, too.

For the filling:

  1. Sauté the onion for about two minutes, then add garlic and sauté for another minute.
  2. Add the carrots, after a few minutes the zucchini and sauté until lightly browned.
  3. Mix in the chopped canned tomatoes and corn.
  4. Stir in spices, let simmer for a bit. Meanwhile, prepare the cheese sauce.

 

For the cheese sauce:

  1. In a small pot combine the dry ingredients.
  2. Slowly pour in 3/4  cup of almond milk.
  3. Once you’ve prepared the crepes bring the sauce to a light boil on medium heat. Stir to prevent it from forming a skin.

To assemble place about 2 tablespoons of the filling on the outer edge of a crêpe. Roll up and transfer the crêpe to a small baking dish. Repeat the filling process with the remaining crêpes.

Put any remaining filling on top of the crêpes. Give the cheese sauce another good stir and pour it on top.
Bake at 175 °C for about 20 minutes or until the sauce has set and the crepes have started to crisp at the edges [so good!].

 

crespelle_salsa

Topped with salsa – not a bad idea if you’re asking me. Other not so bad ideas include hopping over to see what everybody else has created over for Laura’s Strange but Good link-up, Kierston’s Recipe Friday, Wellness Weekends and Healthy Vegan Fridays.

Enjoy your day!

Happiness inducing today: A nice chat with the fruit vendor at the Farmers’ Market.

Stay in touch!

Twitter: @MissPolkadot21
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Have you ever had crespelle or any kind of savoury crêpes?

Does anybody ever say “it’s a wrap”?

 

 

Simply perfect [Brussels Sprout Chili with Cauliflower Couscous]

There are recipes that come together on a whim and are so simply they hardly seem worthy calling a recipe. However, when thinking about the type of recipes I prefer on other blogs and in cookbooks it’s actually just this kind that I’m most likely to try. Yes, the fancy stew that calls for roasting vegetables, at the same time multitasking the homemade vegetable broth on the stove and baking your own biscuits to go along with it is tempting.

Giant white bean chili

Taking it away right here: this recipe isn’t anything like that. Let’s be honest: who has the time and patience for a dish that takes more than twice as long to prepare as eating it does? At least on a weekday afternoon or night? If you need any more convincing of how easy and fast this is the day I first tried this I had just come home ready to chew my arm off. Granted, there may or may not have been a spoonful of peanut butter and some cereal to tide me over while the chili cooked on the stove. But it still isn’t too much work to whip up on a weekday – and even less if you’re doubling the serving size.

Chili_spoon

Don’t be surprised by the random odds and ends coming together in this dish. It’s just what happens when I’m working on another produce stash that has grown into large dimensions without me noticing. And sooner than I’d like I’m faced with the task of using them up as soon as humanly possible. Or sooner.

Chili VI

When deciding what to have for lunch I knew I wanted creaminess but also a tomato-y element. Out of soy creamer I knew tomato sauce alone wasn’t going to satisfy and when I spotted the tiny remainder of butternut squash in my fridge it seemed worth a try. And it was a good try.

Brussels Sprout Chili with Cauliflower Couscous

  • ½ cup passata/tomato sauce
  • ½ cup cubed butternut squash
  • 1 heaped tbsp of salsa
  • 1/2 cup [100 g] kidney beans
  • 1/4 cup [50 g] giant white beans
  • A handful of Brussels sprouts, washed, outer layers removed and sliced thinly into disks
  • 1 cup [100 g] cauliflower
  • ¼ tsp cayenne pepper
  • 1/2 tsp dried oregano
  • 1/4 tsp chili flakes
  • salt and pepper to taste
  • 1 tsp dark cocoa powder

1. Heat the passata in a pot over medium heat with the cayenne pepper and oregano.

2. Add the butternut squash and let simmer until it is tender.

3. Blend the butternut squash and passata to create a thick sauce. Add about 1/4 cup of water if it’s too thick. You’ll want it to be more saucy than like a stew before you add the beans and Brussels sprouts. Let simmer for about 5 minutes. Stir in the salsa.

4. Meanwhile, process the cauliflower in a food processor until it reaches couscous/rice consistency.

5. Add the cauliflower couscous to the chili. You might need to add some more water at this point as the ‘couscous’ absorbs some of it. Cook for about 2-3 more minutes so the cauliflower softens slightly.

6. Stir in the cocoa powder, add salt and pepper and adjust seasonings to taste. It tastes best when left to sit for a while before serving to let the flavours mingle a little.

Serve whichever way you like to eat your chili. I enjoy adding a dollop of plain soy yogurt on top and a spoonful of peanut butter mixed in.

Chili_

Because I hope others agree there can never be enough easy and quick recipes in my opinion I’m linking up with Laura, Kierston, Healthy Vegan Fridays, Allergy-Free Wednesdays and Wellness Weekends. Head over to all of them for even more meal inspiration.

Have a delicious and happy Friday!

Happiness inducing today: One of my articles for the newspaper being accepted right away – and it was even for the Sports department which really isn’t my specialty.

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What’s your favourite way to eat chili? With some crusty bread for dipping? Yogurt? Hot sauce?

Are you more intrigued to try simple or more involved recipes?

Con-fusing definitions [Kidney Bean Pot Pie with Mashed Parsnip Topping]

First things first: I’m glad many of you like the idea of a Blogger Birthday Calendar! Just so I can work on it [further, that is, as I already got started] please let me know your birth date in the comments of yesterday’s post if you’d like to be included. What’s not to like about birthday wishes from all over the [blog] world?!

Let’s talked [confusing] defintions! In case you’re really busy and just want to see the recipe you’re excused to skip to the bottom of this post right away. If, like me, you enjoy some random musings in a recipe post join me in my ponderings.

bite

While taking the first bites of this dish I wondered how I personally defined strange but good. It’s [obviously] never an inedible dish but just something I wouldn’t serve to my parents [or any other family member for that matter]. Granted, they are interested in new foods and dishes but at the same time consider oat bran [not kidding!] strange already so … there you go. Who knows what my dad would think of Indian-German fusion dishes? I’d rather not try to avoid creating memories or running gags of the “do you remember the time* when you served us that weird food?!”

Bean Bake

*Michael Jackson reference totally unintended but not unwelcome

The next definition confusion: Know that when I’ using the term ‘fusion cuisine’ I actually have no idea what the exact definition is. Usually being Miss proof-read-and-check-everything-twice when it comes to work I’m letting loose of my need to control everything on the blog. That being said my definition of fusion cuisine is met by just combining elements of different styles of cooking. Mashed potatoes [Kartoffelpüree] are typically German to me, the spices in the kidney bean part are Indian-inspired – ergo: fusing two cuisines. Simple. Wrong or right? Feel free to let me know if you’re familiar with these terms.

Fusion

Vegan Kidney Bean Pot Pie with Mashed Parsnip Topping

  • 1 small red onion, diced
  • ½ cup kidney beans (100 g)
  • ½ cup passata/tomato sauce
  • ¾ tsp cumin seeds
  • ½ tsp coriander
  • ¼ tsp cayenne pepper
  • ¼ tsp cinnamon
  • coconut oil for frying
  • optional: 4-5 mushrooms, sliced
  • 1 medium parsnip, peeled and chopped
  • 4-5 brussels sprouts, outer leaves removed and quartered
  • Scant ½ cup unsweetened almond milk
  • Garlic + onion powder
  • salt and pepper to taste

For the beans:

  1. Heat the oil in a saucepan and sauté the onion until translucent.
  2. sprinkle in the spices. Turn the heat down to medium and carefully toast the spices for about two minutes. Don’t walk away or you might burn them.
  3. Mix in the kidney beans and sauté for about two to three minutes.
  4. Add the passata and let simmer for five more minutes. Lightly mash some of the kidney beans to create a creamier texture.
  5. Layer the kidney bean sauce into a small casserole dish. Add the mushrooms on top if using.

For the mashed parsnips:

  1. Add parnsips and Brussels sprouts to a small pot and add just enough water to cover them. Cook until tender.
  2. Pour in almond milk and blend [I used an immersion blender] until not completely smooth but leaving parts of the Brussels sprouts whole.
  3. Season to taste with garlic and onion powder*, salt and pepper.
  4. Spoon the mashed parsnips on top of the kidney bean mixture. Smoothen out the top.
  5. Bake the covered casserole in the preheated oven [375°F] for 20-25 minutes.

*I find tastes vary hugely so my advice would be to start by adding just a sprinkle of garlic powder and 1/4 tsp of onion powder for a start. Then season to taste.

Seeing this as a spin on the classic American pot pie I noticed just now that I’m writing this post that I actually fused three cuisines. An American/German/Indian fusion dish? Should we call it a multicultural taste experience?! I’ll let Laura and Kierston – as well as you – be the judges :). I’m also linking up with Healthy Vegan Friday for the first time.

Happiness inducing today: Many wonderful happening that almost made me forget today (Friday) [or todmorrow – depening on what time you’re reading this] is my last day at the newspaper.

Have you ever fused two cuisines? Which ones and how?

Are you a fact-checker or relaxed about terms, definitions and spelling? I’m usually really finicky about it and my colleagues and family are simultaneously glad and scared when asking me to proof-read any texts they’ve written. Knowing I’ll be deeply honest and hard in my criticism.

Pastinake not pasta [Parsnip Lasagna]

Sometimes I wonder what the blog world has done to me – or more precisely my mind when it comes to recupe creating. But to let you in on my thoughts a little more I’ll begin at the beginning, okay? In an effort to use up as much produce as possible [sounds familiar 😉 ?] before leaving for my grandparents’ house for Christmas I had to come up with some meals to use them in. My initial idea was a vegetable lasagna simply chopping up every vegetable in sight and add it to the sauce part of the dish.

Pasta-naken

But when I started rummaging through my impressive vegetable stash I realized a sauce could only host so many veggies until becoming a stew. Add in that I didn’t have any lasagna sheets at hand and spaghetti [the only kind of pasta I did have] just wouldn’t have quenched my cravings. Spotting some of my favourite winter vegtables – parsnips – my mind quickly changed into strange but good mode and got spinning.

Dish_parsnip

Thinking about it maybe it’s not just Laura’s influence on my recipe creations but also the name of the vegetable itself. Pastinaken as they are called in German sounds similar enough to pasta[-naken], no? Yes, totally not what I thought initially but it came to mind when I took the first bites and laughed at myself for not trying it any earlier. Parsnips as a sub for the pasta layers: why not?*

* here’s to hoping I either don’t have any Italian readers or – preferably – none that will get mad at me for daring to present a pasta-less lasagna. Dear Italians: I like pasta [almost] as much as you, promise.

Parsnip_layer

You’ll notice this recipe – unlike my others – is not vegan. That’s because I still consider myself a vegan with benefits and couldn’t pass up the cottage cheese when it was on special offer recently. Yet another impulse purchase with no idea on how to use it in mind. Some things will never change. However, I’d seen recipe for cottage cheese lasagna before and got curious.

Cottage cheese

The verdict: Pretty good. The cheese added a unique and very interesting texture – and you know that’s a key criterion for me – as well as creaminess to the dish without being too heavy like other kinds of cheese or bechamel sauce – and way faster [hello, impatience]!  Give it a try if you haven’t yet. And parsnips as ‘lasagna sheets’? Awesome. Flavourful. And once more an exciting texture element. That’s all I have to say.

Parsnip Cottage Cheese Lasagna

Sauce:

  • 200 g carrots, chopped into half-moons
  • 150 g zucchini [a small to medium one]
  • ½ tsp garlic powder
  • about a 1/4 tsp each smoked paprika, oregano, thyme [season to taste]
  • 1/2 small red onion, chopped or onion powder
  • salt + pepper
  • 150 g passata [a scant 3/4 cup]
  • 1/4 cup chickpeas
  • 1 small parsnip [100 g], sliced thinly into rounds
  • 100 g mushrooms, sliced
  • 115 g (1/2 cup) cottage cheese, mixed with 1/4 tsp dried basil
  1.  For the sauce: If using fresh onion [recommended] sauté in a small sauce pan until translucent. Add the carrots and sauté covered for about 3-4 minutes. Add the zucchini and spices [onion powder if using it, too], stir-frying so the zucchini and carrots get browned a little.
  2. Pour in the passata and mix in the chickpeas.
  3. To assemble: Layer mushrooms into the bottom of a casserole dish. Add a layer of sauce. Top with about half of the cottage cheese.
  4. Layer parsnips on top. Cover with the remaining sauce and cottage cheese. It’s important to end with tomato sauce to avoid burning/drying out the cottage cheese.
  5. Bake covered for about 25 minutes at 350 °F.

Pastinaken-Lasagne

Trust me when I say this one’s not too strange to appeal to ‘normal’ eaters, either. Just maybe don’t call it lasagna but simply parsnip bake in that case. Or do however you like – because who’s listening to recommendations in anyway? I recommend, however, that you take a look at some more recipe inspiration over at Kierston’s and Laura’s for some more food fun on this fine Friday*.

* my fondness of alliterations is a well-known fact by now and I’m okay with that.

Happiness inducing today: A rainy weather run after two rest days over Christmas.

Are you a fan of parnips? What’s your favourite way to use them? Have you ever tried cottage cheese in lasagna?

Cobbled times two [Tomato Cobbler with Rosemary Biscuits]

Delayed by a week as I said I’d publish this recipe last Friday already – but lack of internet access and not scheduling it advance got in between. Trying to not let it become a full week I decided to actually post it on Thursday already. Once more I’ll be linking up with both Kierston’s Recipe Friday and Laura’s Strange but good shenanigans. Any guesses on the strangeness already?

Why not do things differently once in a while? Usually, I try a recipe, call it a creation if it turns out successful, then post a picture for What I ate Wednesday and … let it rest. Needless to say there are times when I find it a little hard to remember every ingredient used and every step included. So why not write this post right after I ate a great creation of my own?! Okay, not right after as I had it for lunch and now that I’m sitting down to write it dinner time has passed. But you know what I mean …

Tom. Cobbler

Anyway, this dish was still part of my use-up challenge and in fact the best recipe [subjective judgement but it’s my blog so I’m allowed to break journalistic rules every now and then] I came up with while making a dent into my produce stash. Shameful to admit but when taking stock of what I had on hand I somehow overlooked a clamshell of cherry tomatoes. By the time I noticed they were on their last legs begging to be used – and I happily obliged. Coincidentially, I’d come across a delightful looking yet not vegan dish calling for cherry tomatoes just a few days earlier. A dish I couldn’t get out of my mind again: tomato cobbler topped with cheese biscuits.

Cobbler

Are you wondering about the title of this post? Simple as this: the dish itself is a cobbler which is something I’d never had before so I cobbled together a recipe of my own. Loosely based on the pictures I’d looked at but deviating from the recipes because I was too indecisive in which one to follow so I didn’t read any of them. Typical.

Tomato Cobbler

The biscuits are were it gets strange but good. Instead of your average shortening-laden biscuits I used a trick I once read somewhere and subbed some banana. Trust me: if you follow my notes you’ll be surprised at how well it works. Truth, these are nowhere near as fluffy as other biscuits. But they do add that satisfying carb-y element no dish is complete without  – or maybe that’s just me …

Tomato Cobbler with Cheesy Rosemary Biscuits

  • 1 clamshell [250 g] cherry tomatoes
  • 1 medium red onion, sliced into rings
  • 1 clove of garlic, minced
  • 1 1/2 tbsps balsamic vinegar
  • 1/2 cup chickpeas
  • salt, pepper
  • fresh basil

For the biscuits

  • 1/4 cup of oatmeal, ground into flour
  • 1 tbsp coconut flour
  • 1/2 tbsp peanut flour or sub with more oat flour
  • 1/2 tbsp nutritional yeast
  • 1/2 tsp dried rosemary
  • 1/2 tsp baking powder
  • salt, pepper
  • 1 ounce of banana – unripe [see notes]
  1. Sauté the onion until caramlized. Add in garlic and cook for two more minutes.
  2. Add in the tomatoes and balsamic vinegar, stirring to coat. Let cook on medium-high heat for a few minutes. Watch the pot as not to burn and stir frequently, adding in water or vegetable broth if ingredients are starting to stick to the pan.
  3. Mix in as much freshly chopped basil as you like. I prefer a heavy hand on fresh herbs so add a lot.
  4. Add chickpeas.
  5. Season to taste with salt and pepper.
  6. While the vegetables are cooking, prepare your biscuits.
  7. Mix all dry ingredients. Mash in the banana with a fork to form a dough.
  8. Divide the dough into four equal pieces, roll into balls and flatten a little.
  9. Transfer the vegetables to a casserole dish and bake in the preheated oven at 350 °F for about 15 minutes.
  10. Place the biscuits on top of the tomatoes and bake for another 15 minutes.
cobbled

Notes:

The banana should ideally be unripe and have as little sweetness as possible. That’s because you’ll want to avoid a distinctive banana flavour in this savoury recipe. Sub for cold coconut oil for a richer taste.

Happy Thursday or – if you’re reading this later – happy [add in day that you’re reading it on]!

Happiness inducing today: Lots of great tunes on the radio while I was driving.

 

What was the last dish you cobbled together?

Tell me the strangest or most unusual way you used bananas before!  Keep it clean, people – we’re talking recipes only :D.

Have you ever had a savoury cobbler before?

 

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Merken