TWD - Copenhagen Rye Cookies with Chocolate, Spice and Seeds

This week’s Tuesdays With Dorie recipe is Copenhagen Rye Cookies with Chocolate, Spice and Seeds, inspired by cookies that Dorie had in Denmark.

My seed mix was flax, sunflower and sesame seeds.

How good do these cookies look:

 They tasted delicious, and I really enjoyed them. There’s quite a few steps to making them but I was pleased with the end result.

To see what everyone else baked this week and what they thought of it, visit the LYL section of the TWD website.

TWD - Potato Flake Biscuits

 

This week’s Tuesdays with Dorie recipe is Potato Flake biscuits. These biscuits are a savoury scone containing instant potato mash flakes, herbs, parmesan and paprika.

I am not usually a savoury scone fan, but these were very tasty. I made a half batch of dough, which produced three large biscuits.

I liked them just as they are with nothing on them. I also liked them as a vehicle for a breakfast sandwich with cheese, egg and spinach.

I would make these again.

To see what everyone else made and what they thought of it, visit the LYL section of the TWD website.

TWD - Spinach Mozarella Pie with Parm Crumble

This week’s Tuesdays with Dorie recipe is Spinach Mozarella Pie with Parm Crumble.

This pie is a quiche with parmesan crumble topping. I used the savoury galette dough for my tart shells. I didn’t want to be eating this all week, so I quartered the recipe make two mini pies.

These pies turned out quite well, and look very pretty. Perhaps I’d make this recipe again for a picnic. Note the pastry and crumble must be made a couple of hours in advance, so plan accordingly if you make this.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

TWD - Chunky Lemon Cornmeal Cake

 This week’s Tuesday with Dorie recipe is Chunky Lemon Cornmeal Cake. It is so called because it contains chopped lemon pulp as well as lemon zest, together with cornmeal. Oh, and it contains sumac!

Yep, those specks in the cake are from sumac.

Although this cake is completely unadorned, it’s big on flavour. The cornmeal adds texture to the lemon flavoured crumb.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

TWD - Iced, Spiced Hermits

 This week’s Tuesday with Dorie recipe is Iced, Spiced Hermits. 

These mysteriously named cookies are like raisin studded gingerbread, with lemon icing on top.

The hermits are very tasty, and I’d make them again.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

TWD - Freestyle Mushroom, Herb and Ricotta Tart

 This week’s Tuesday with Dorie recipe is Freestyle Mushroom, Herb and Ricotta Tart.

The base is made of a mix of plain flour and almond meal, blended with herbs, and rolled into a free form shape.

The cooked base is topped with a mixture of ricotta, yoghurt and herbs.

I can’t eat mushrooms, so for the topping, I used shredded chicken instead. I also subbed chicken stock in place of wine when cooking the topping. My herbs were basil, oregano and thyme.

I made a serve for one from a quarter of the recipe. This tart would have been nice served with a green salad, but I didn’t bother.

To see what everyone else made and their thoughts on it, visit the LYL section of the TWD website.

TWD - Mulled-Butter Apple Pie

 This week’s Tuesday with Dorie recipe is Mulled Butter Apple Pie, so called because spiced browned butter is poured over the apples before baking.

The pastry for this pie was devine - buttery, flaky, golden and melt in the mouth.

I would happily make this delicious fruity pie again (though to be honest I didn’t really taste the spices).

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.