I just adore this recipe for baked pears, enhanced with a sprinkle of sweet, musky cinnamon, baked until crisp. Try them with a sharp, salty cheese such as blue vein, or a gentler, creamy cheese like double cream Brie or Camembert.
I just adore this recipe for baked pears, enhanced with a sprinkle of sweet, musky cinnamon, and baked until crisp. Try them with a sharp, salty cheese such as blue vein, or a gentler, creamy cheese like double cream Brie or Camembert.
These crunchy little chips are, of course, a satisfyingly delicious snack all by themselves. Great for filling lunchboxes, too.
4 slightly under-ripe pears
3 tablespoons melted coconut oil
1 tablespoon pure maple syrup
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
Preheat the oven to 100°C, and line two trays with baking paper.
Using a mandolin or sharp knife, slice the pears lengthwise into thin pieces. If doing by hand, try and get the slices as uniform in thickness as you possibly can.
Whisk together the coconut oil, maple syrup, vanilla and cinnamon to make a spiced syrup.
Paint each pear slice with the syrup, and then arrange the slices on the baking trays, in a single layer.
Bake for an hour, or until the edges begin to ruffle. Turn the slices over and continue to bake until crisp, about another half an hour. If the chips are still a little soft, leave them in a turned off oven for a further 30 minutes or so to finish crisping up. Be sure to keep a close eye on them, as they can burn easily.
Store in an airtight container for up to 1 week.
I’ve converted countless olive haters to olive lovers with the introduction of my fave Castelvetrano, the meaty, mild Queen of Olives.
Here in Texas, the land of cattle and roughly 130 million acres of ranchland, buttermilk flows thick and heavy-not from their livestock (Texans are in the beef business), but rather into their mixing bowls.
It's hard to fathom it, but the loud and proud thrumming of the Louisiana we walk today is but a fraction of what came before.
Nadiya Hussain's hearty tagine recipe is layered with warming spices and fragrant preserved lemon, and packed with tender chicken, potato and olives.
The beauty of the Reverse Creaming Method is the fine and velvety texture it helps create. The way that it is able to accomplish this plush interior is by minimizing gluten formation.
This sandwich is my childhood all wrapped up in a beefjus-soaked Italian sub roll.
If you want to impress someone, this salad will make them want to date you-it's that good.
