rosemary foccacia sandwiches

Oh yum. The recipe for this foccacia is from the vegetarian cookbook that Amber recommended: Vegetarian Cooking for Everyone. Sooooooo good. And thick enough that it can be split into sandwiches, as in the picture. Our sandwiches fillings were greens tossed with caesar dressing, mozzerella cheese, tomatoes and cucumber. Yum, yum, yum.

And the next day, I toasted a bit of this bread with butter for a snack. Oh, I just about melted. So good. So very, very good. Warm, savoury goodness.

peace of Christ to you,
Jessica

Coconut-milk Pudding Rolls: Sunset

I'm gonna have to give a mixed reviews on these. While the sweet yeast rolls themselves were absolutely scrumptious, and I could have eaten the whole pan of THOSE, the coconut icing part was too much for me. Too rich, too cloying, too . . . coconutty.

However, my husband thought I should make them for the next ten weeks straight, every night of the week.

Or something like that. From me, two stars. From the rest of the family, five.

peace of Christ to you,
Jessica

Mummy's Brown Soda Bread: Cooking Light

Dinner at our house tonight, in honor of St. Patrick's Day, was corned beef, cabbage and this soda bread recipe from Cooking Light.

First good thing about this recipe: it's easy. For a bread recipe. No rising, hardly any kneading.

And, verdict? Yummy. Very yummy, but mine ended up squishy and slightly raw in the middle. The crust, however, was one of the best crusts I've ever tasted. So, next time, I think I'll make this recipe into two smaller loaves, which should get rid of the mushy middle, and give us even more yummy crust.

(The squishy middle, btw, might have been due to my oven, which is a cantankerous beast, or possibly to the fact that I substituted yogurt for buttermilk.)


Happy St. Patrick's Day!
-Jess

farmhouse crackers: Cooking Light

If you look closely in the previous post, you can see these crackers on the plate next to the colcannon soup (almost overwhelmed by chunks of honeydew melon).

The crackers were more of a success than the soup, I think. We ate them with butter, as the recipe suggests, and they were great dipped in the colcannon.

Nice and crispy (I thought "oh, that's why they call them 'crackers'" as I cracked one in pieces to feed to my infant son), with a faint hint of dairy richness (the recipe calls for both butter and whipping cream). I wish I'd followed my initial impulse to sprinkle them with salt before sticking them in the oven though.

We're going to try the leftovers tomorrow with peanut butter and jelly. Mmmmm!

-Jess


Alterations:
-NONE! (unless you want to be picky about the fact that I didn't roll the dough into an exact square. :D )