Category: Meal Planning

No. 628Recipe Card Posted on by — Leave a comment

Toast with Dukkah & Avocado

Toast with Dukkah & Avocado | Bijouxs Little Jewels

Buttery avocado toast steps up using bread baked with heirloom flour and topped with crunchy Dukkah spice-easy fix toast-Dukkah & Avocado Toast No. 628 from the Membership Collection. Join to access all 628 recipes – no pops or ads!

AVOCADO TOAST

A perennial favorite in the kitchen, with a little spice added and served on a rustic rye bread-good morning!

Toast with Dukkah & Avocado | Bijouxs Little Jewels

 

Toast with Dukkah & Avocado | Bijouxs Little Jewels

Why buy it when you can make it? This spice blend is a breeze to create, and extremely versatile in the kitchen. Not just for – sprinkle it on soups, eggs, veggies and of course AVOCADO TOAST.

HEIRLOOM BREAD BAKERS

With just a bit of research I discovered this local bakery, Clemente Baking Company, which specializes in organic sourdough breads. The smell will knock you over when you enter the tiny bakery shop. You have a clear view to the owner and the bakers working hard to create the next days bread. The Rustic Rye is a favorite.

 

No. 626Recipe Card Posted on by — Leave a comment

Scottish Vintage Oat Cakes

Scottish Vintage Oat Cakes | Bijouxs Little Jewels

Simple with historic ingenuity these are still a staple today-Scottish Vintage Oat Cakes the newest Little Jewel in the Membership Collection.

SCOTTISH OAT CAKES

These oat cakes have been a part of Scottish cuisine dating as far back as the 14th century. The story goes that nuns in Scotland were making “little pancakes rather like communion wafers”, and this is thought to describe the making of oatcakes.  Scottish soldiers would carry oats which they moistened then griddled.

Scottish Vintage Oat Cakes | Bijouxs Little Jewels

MODERN OAT CAKES

The texture of today’s oatcakes may vary from rough to fine depending on how the oats are ground They are a fantastically flexible cake, from breakfast to dinner and cocktail hour.

With just 5 ingredients these modern Scottish Oak Cakes are very easy to prepare, then keep on hand. Rolled oats, oat flour or finely ground oats, baking powder, salt, olive oil or butter along with hot water-that’s it. Really.

The dough is rolled out thin, cut into 2-3 inch rounds and popped in the oven to crisp. After 15-20 minutes golden brown and crisp cakes emerge ready for you to spread your favorite toppings.

Scottish Vintage Oat Cakes | Bijouxs Little Jewels

CHEESE & CRACKERS

My favorite take on these cakes is pictured here, sharp creamy French Roquefort with a drizzle of rich local avocado honey-perfect. These very simple crackers are a vessel for your favorite sweet or savory spread. Nice to accompany a cheese plate too.

No. 626 Scottish Vintage Oat Cakes one of hundreds of recipes that await you in the Collection Membership.

No. 625Recipe Card Posted on by — Leave a comment

Ginger Reishi Maitake Molasses Cookies

Ginger Reishi Maitake Molasses Cookies | Bijouxs Litle Jewels

Mushrooms in ginger cookies?? Yes, and they are strangely good, These cookie are the surprise hit of the holiday season. A tender-soft ginger cookie, spiced with molasses, turmeric and just a hint of mushroom-sounds crazy but crazy good-Ginger Reishi Maitake Molasses Cookies new in the Membership Collection.

GINGER COOKIES

Nothing says the holidays like ginger cookies. My Christmas Molasses Cookies are a staple in the season, but a new favorite has just emerged. These Ginger Reishi Maitake Molasses Cookies sound like an impossible combination, but I think they are heaven. I sampled them out to my friends and two-thumbs up! Baked with a topping of crunchy Demerara sugar, and yes, crushed dried mushtooms.

Ginger Reishi Maitake Molasses Cookies | Bijouxs Little Jewels

COOKING WITH MUSHROOMS

These cookies are from one of my favorite creative cookbooks. The innovative recipes are from Andrea Gentl. You may remember her beautiful photos and recipes from the Hungry Ghost website, now shuddered.

But you can still enjoy her lovely recipes via here at Wild Larder Journal Substack.

EARTHY MUSHROOMS

These cookies were inspired from a cookie the author tasted in India-filled with spices of fresh ginger, turmeric, cloves and mushroom powder and made with rye flour-earthy soft cookie that is all at once familiar, yet at the same time very unique. Baking for the holidays.

Ginger Reishi Maitake Molasses Cookies | Bijouxs Little Jewels

Savory the season with Bijouxs. Wishing you all a happy holiday season.

No. 623Recipe Card Posted on by — Leave a comment

Giant Beans with Tomatoes & Herbs

GIANT BEANS WITH TOMATOES AND HERBS | Bijouxs Little Jewels

Grab a little wintery comfort with a bowl of GIANT BEANS WITH TOMATOES AND HERBS a simple oven bake bursting with flavor-no boring beans here.
From my Collection Membership to you.

GIGANTE BEANS

Beans pictured here are giant lima beans, which are easy to procure online. The orginal recipe from Andrea Gentl uses a bean called “fasolia gigantes,” which are large white beans used in Greek cuisine, many times in the dish referred to as ‘Gigantes plaki’, which is very similar to this recipe. The Greek beans are available online. This dish is often served as a main course and best of all it is vegan-friendly. *One thing to note is that the beans need to be soaked overnight in lots of fresh water prior to cooking. Do not be tempted to peel off the skins, this will cause the beans to split and become mushy.

TOMATOES AND HERBS

The prepped beans* are baked in an herb-based fresh tomato sauce with oregano, thyme, bay leaf and fresh rosemary. Bake them in a 350° large covered casserole until tender for 2-3 hours, adding extra water as needed. My beans took the full 3 hours and required extra water, but time will depend on the size of your beans.

GIANT BEANS WITH TOMATOES AND HERBS | Bijouxs Little Jewels

GREEK COOKING

This particular recipe originates from a port town on Serifos, although this bean dish is served in many part of Greece. It appears as the term “plaki” pronounced Plah-KEE, refers to a Greek cooking method where the food is baked or roasted with plenty of tomatoes, veggies, and extra virgin olive oil, just as these beans are prepared.

HEALTHY DINNER

This bean dish is healthy, tasty and very satisfying. Serve with lots of extra Greek olive oil and a dense bread with a crisp crust, perfect to mop up the sauces. Simply Beautiful Food from Greece for the home kitchen.

 

No. 622Recipe Card Posted on by — Leave a comment

Nantucket Cranberry Pie

Nantucket Cranberry Pie | Little Jewels from the Kitchen

Cranberries are always on the holiday table. Of course cranberry relish is a must for Thanksgiving, but cranberries are great baked into this Nantucket Cranberry Pie No. 622 in the Membership Collection.

SWEET-TART CRANBERRIES

My Collection #200 Cranberry & Pomegranate Relish has become a no-cooking Bijouxs favorite, using both raw cranberries & pomegranate seeds, so easy.
Next up is this Nantucket Cranberry Pie, wow is this good. When I say pie, well there is no crust in this, just a soft and buttery layer of cake bursting with cranberries

Nantucket Cranberry Pie | Bijouxs Little Jewels

UP-SIDE DOWN PIE

As you can see the pie has been inverted after baking, very much an upside-down cranberry cake. The best thing is how simple it is to prepare, and your guests will love it, not missing a Pumpkin Pie.

The ingredients are simple. Fresh cranberries, chopped walnuts and sugar are spread into a 10-inch pan (see notes). Next comes the topping, a simple vanilla batter, poured over the cranberries. Bake at 325°, for about 40-45 minutes, or until a cake tester comes out with moist crumbs.

Remove from oven run a knife around the inside edge to loosen the pie. Place a large round serving plate on top of cake and flip the pie upside down. The pie will release easily, but if some of the filling is stuck to the pan, remove and pat back into place. No worries a dusting of confectioners sugar after the pie has cooled will hide any imperfections.

Nantucket Cranberry Pie | Bijouxs Little Jewels

Serve at room temperature with a dollop of Crème Fraîche or whipped cream.

Still Hungry?