This week’s Tuesday with Dorie recipe is Cheese Puffers.
They are pretty much what it says on the tin - cheesy eggy bites that puff up when baked.
Mine are super small as I quartered the recipe and used patty cake tins.
These cheese puffers are quite tasty - a nice side or good on their own.
To see what everyone else made this week, see the LYL section of the TWD website.
While I could have bought Togarashi online, my local supermarket didn’t stock it. Knowing I’d likely never use it again, I didn’t seek it out, and instead made my own spice mixed based on most of the Togarashi flavours - 1 teaspoon chipotle powder, 1/2 teaspoon each of ginger and sesame seeds, a twist of black pepper and a pinch of orange zest.
When I baked my meringues, they really flattened out, and went darker than they were supposed to. The end product is a meringue cookie with a kick - not awful, but not something I’d make again.
To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.
This recipe is based on the cookies made at a Parisian restaurant called Mokonut. As their name suggests, the cookies are flavoured with dried cranberries, rye flour and chocolate.
And they are absolutely scrumptious. This is the best cookie recipe I have made in a long time - I loved them so much I kept 5 for me.
To see what the other Dorie Bskers made this week and their thoughts on it, visit the LYL section of the TWD website.
This is one of the best pancake recipes I have tried - the pancakes were light and fluffy and held their shape nicely in the pan.
I paired my pancakes with lemon juice, sugar and strawberries.
To make these pancakes as a serve for one, you need:
1/4 cup plain flour
1/4 tablespoon sugar
3/4 teaspoon baking powder
pinch baking soda
pinch salt
1/4 plain yoghurt
1/2 of a beaten egg
1/2 tablespoon vegetable oil
1/4 cup milk
Put your frypan on to heat.
For the batter, mix together the dry ingredients in a small bowl, then mix through the oil.
In another small bowl, mix together the egg and the yoghurt, then mix them through the dry ingredients. If the mixture is too thick, add just enough milk to loosen it.
Brush the heated frypan with oil, then add spoonfuls of batter to the pan. When the top of the pancake gets bubbles on it, flip it and leave it a couple of more minutes or until cooked.
Flip the pancakes out onto a plate and top as you like.
This week’s Wednesday with Donna Hay recipe is Rum and Raisin Truffles. The recipe is online here.
These truffles are, as you would expect, quite rich. I gave some to one of my neighbours abd she thought they were delicious.
To check out some more Donna Hay dishes, visit Kayte at Grandma’s Kitchen Table, Margaret at Tea and Scones, and Peggy at Pantry Revisited.
This week’s Tuesday with Dorie recipe is Mulled Wine Jammers - a vanilla sable topped with spiced fruit jam and streusel.
Instead of making Dorie’s jam, I used some Christmas jam that I already had. As it was also a spiced jam, I figured it was a viable substitute.
These biscuits are buttery, light and delicious.
To see what the others made this week, visit the LYL section of the TWD website.
The spices are very Christmassy- cloves and nutmeg.
I was able to try these and I think they are delish! I love a caramel- and homemade caramels are even better.
To check out some more Donna Hay dishes, visit Kayte at Grandma’s Kitchen Table, Margaret at Tea and Scones, and Peggy at Pantry Revisited.
