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.

TWD - Pecan-Cranberry Loaf

This week’s Tuesday with Dorie recipe is Pecan-Cranberry Loaf. This lovely, easy to make cake is full of pecans and cranberries. As it us an olive oil based cake, it is also quite moist.

 

It is absolutely delicious on its own, but would also be good spread with butter, or topped with a citrus glaze.

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

TWD - Devil’s Thumbprints

 This week’s Tuesday with Dorie recipe is Devil’s Thumbprints. These are soft, chocolatey cookies, rolled in sugar and filled with jam in the “thumbprint”.

I used lingonberry jam to fill my cookies because that’s what I had. The slight tartness worked well with the sweetness of the cookies.

These cookies were delicious- 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 - The Everything Cake

This week’s Tuesday with Dorie recipe is The Everything Cake. The cake gets its moniker because its basic sponge batter can be left as is or paired with a multitude of flavours.
 

I chose to add frozen blueberries and blackberries to my cake, as well as rubbing some lime zest into the sugar. I am not sure if it was due to the berries, but my cake took nearly an hour to bake, double the time quoted in the recipe.

This cake is super easy to make, but super delicious. I think the addition of juicy berries was a great option, as it added colour and texture to the cake.

I ate a generous slice paired with Greek yoghurt and a cuppa. Yum!

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

TWD - Szarlotka

 This week’s Tuesday with Dorie recipe is Szarlotka, or Polish Apple Cake.

This cake contains over a kilo of apples, as well as raisins. The same dough is used for the base and the top.

It is a massive cake, but if you love cooked apple, it is delicious.

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

TWD - Banana Breakfast Squares

This week’s recipe for Tuesday with Dorie is Banana Breakfast Squares.

Like it says on the tin, these squares contain bananas. They also contain coffee, pecans, dates and flax seeds.

I only made a half recipe and still ended up with a lot of squares. They taste good, and freeze well - win, win.

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