I’ve been playing with phyllo again. Actually, I’ve been making some of my own recipes. One can’t be creative at every meal. After nems and samosas and a phyllo pie I still had 2 sheets left… not really enough to do anything interesting. Still, I hate to throw it out. These baked egg cups were perfect for using up the last 2 sheets. You can’t see it, but there is … Continue reading →
This may be a very short post. It may end abruptly, but the recipe is done and that’s what counts, right? This is a simple tart that is almost as much fun to eat as it is to make. You could fill it with almost anything. It only bakes for 12 minutes so don’t use raw meat but cooked works well… Bacon? Since there are 12 sheets in a package … Continue reading →
Stuffed Pimientoes are common on the menus in Spain. Often they’re stuffed with a ground or very finely chopped mixture of fish, cream, egg and herbs. Well, we all know how fond mon mari is of fish…. We are, however, truly fond of both goat cheese and dry-cured ham. As to the garlic chives – they’re up so I use them. There’s no sign of my regular chives which is … Continue reading →
